Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘sesame’

Sometimes, You Just Need Noodles

I. am. EXHAUSTED.

Mantra for the day: One more exam until Spring Break, one more exam until Spring Break…

Breakfast

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:

Extra banana, please.

Amazeballs.  My M&BS flavor better watch out- this might be my new favorite!

Lunch

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:

Tuna Salad

Now, let’s get to the star of the show!

Dinner

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:

Mini-Fail

5 Second Rule :).

Sesame Noodles with Baby Bok Choy


Servings: 4

Ingredients:

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

Directions:

For those who aren’t familiar with my friend, Bok Choy, this is what the “baby” version looks like:

 

Baby Bok Choy

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.

 

Whisk, whisk, whisk!

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.

 

Sauce + Hot Noodles

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.

 

Christmas!

Take the pasta out of the fridge, and pour into the skillet.  Toss everything together and remove from heat.

 

Toss!

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:

I included:

  • 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!

 



Advertisements

Seared Ahi Tuna

One of my favorite fish is ahi tuna.  I could eat it for every meal!  If you are wary of eating raw fish, I cannot urge you enough to simply TRY this dish!  You always have the option of cooking it through, but there is simply nothing better than a seared ahi tuna steak dipped in soy sauce.  TRUST ME!

*Note*: Make sure you buy SUSHI GRADE if you are going to eat it rare!

Seared Ahi Tuna

Servings: 2

Ingredients:

2 Ahi Tuna steaks, about 6 oz. each

2 tablespoons toasted sesame seeds

1 teaspoon ground ginger

1/2 teaspoon salt and pepper

Sauce:

1 tablespoon honey

4 tablespoons low-sodium soy sauce

red pepper flakes (just a sprinkle)

1/4 teaspoon ground ginger

2 tablespoons Extra Virgin Olive Oil

Directions:

Heat a skillet over medium-high heat.  Add the EVOO to the pan and allow the pan to get hot (about 3 minutes).  Season the tuna with salt, pepper, ginger, and then coat each side with the sesame seeds.  Place the tuna in the hot pan.  For a rare center, cook the tuna for about 1 1/2 minutes on each side.  For a medium-rare center, increase time to 2-3 minutes per side.  It does depend on the thickness of the steak, so keep an eye on it!

For the sauce, mix the honey, soy sauce, ginger and red pepper flakes together.

I served this dish with butternut squash and a crabmeat and spinach stuff mushroom, but it would go great with brown rice, broccoli, or really anything you’re in the mood for!

Tag Cloud