I. am. EXHAUSTED.
Mantra for the day: One more exam until Spring Break, one more exam until Spring Break…
Yesterday, I picked up a “variety pack” of Quaker Weight Control Oatmeal, because the store was out of my usual Maple and Brown Sugar flavor. I normally hate variety packs, because it seems like they’re always filled with a bunch of weird fruit flavors, which we all know I despise- or, even worse, flavors that include raisins. Sick. I must’ve hit the jackpot, because this variety pack is on point! It included Banana Bread flavor (don’t forget, bananas are my fruit friend), Cinnamon, and my favorite, Maple and Brown Sugar. I decided to try the Banana Bread, and I spiced it up by added slices of fresh banana on top, and mixing in half of a tablespoon of Skippy Natural Peanut Butter:
Amazeballs. My M&BS flavor better watch out- this might be my new favorite!
By the time I got finished with one of my midterms, it was late in the day and I was about to be running late for my next class. I whipped together a small plate of tuna salad on top of some broccoli slaw, drizzled with balsamic vinegar:
Now, let’s get to the star of the show!
After a stressful day, sometimes the only thing in the world that can make you feel better is a big bowl full of noodles! That’s exactly what I made for dinner.
I adapted this recipe for Sesame Noodles, and the result was great! I will definitely be making this one again. The use of whole wheat pasta and extra vegetables makes this the perfect healthy comfort food.
Side note: When I first started making this, it appeared that I was going to have to add it to the list of Fails from yesterday when this happened:
5 Second Rule :).
Sesame Noodles with Baby Bok Choy
1 box Whole Wheat Spaghetti
2 Baby Bok Choy, washed, ends removed, and chopped
1 red bell pepper, diced
1 bunch scallions, chopped
1/2 cup Reduced Sodium Soy Sauce, plus one tablespoon, divided
2 tablespoons Rice Wine Vinegar
2 tablespoons Canola oil
2 teaspoons Crushed Red Pepper Flakes
1 tablespoon honey
2 tablespoons toasted sesame seeds (you can buy them already toasted)
2 tablespoons water
For those who aren’t familiar with my friend, Bok Choy, this is what the “baby” version looks like:
To prepare it, you need to wash it very thoroughly, pat it dry, then chop off the bulky end and trim the tip of the leaves (I always do that part because sometimes the leafy edges are browned). Then, you just hold the bunch of stalks together and chop all the way down, just like any other vegetable. The whole thing is edible.
*Note*: This first part needs to be done 2-4 hours ahead of time!
Bring a pot of water to a boil, add the spaghetti, and cook for 7-9 minutes, until al dente. Drain, set aside.
In a bowl (or better, the tupperware that you plan to keep this in), add the soy sauce, vinegar, honey, red pepper, and scallion. Whisk together.
Add the hot pasta to the mixture and toss everything together. Place in tupperware and set in the fridge to “marinate” for 2-4 hours.
Just before serving, place a skillet on medium heat and spray with non-stick spray. Add the bok choy and diced red pepper. Add 2 tablespoons of water and 1 tablespoon soy sauce. Cook for about 5 minutes, until the vegetables are softened.
Take the pasta out of the fridge, and pour into the skillet. Toss everything together and remove from heat.
Sprinkle with toasted sesame seeds and serve!
After my amazing dinner, I was in the mood for some dessert (as usual). I created a little dessert yogurt bowl:
- 1/2 cup Chobani 0% Vanilla Greek Yogurt
- 1 small banana
- Sliced strawberries
- 1/2 tablespoon Skippy All Natural Peanut Butter
- 1/4 cup semi-sweet chocolate chips
The perfect dessert! (And maybe a good breakfast idea, too?)
Back to the books. One more test until Spring Break….
Have a great night!