RECIPES

Peanut Noodles

These delicious noodles are a quick and easy meal that is customizable to your own tastes!

In need of a quick and healthy lunch? These mouth-watering peanut noodles can be eaten hot or cold and include a sauce that is easy to prepare in a pinch. They can be paired with a variety of vegetables and go well with many protein foods. These noodles are all about personal preferences, so have fun playing with the ingredients to make this tasty meal your very own.

Total time: 30 minutes

Serves: 2

Ingredients

2 brown rice ramen cakes (70g each)

1/3 cup peanut butter (all-natural if possible)

2 tablespoons vinegar, white or rice

1 tablespoon soy sauce or tamari

1 tablespoon canola oil

1⁄2 tsp sriracha or other hot sauce, optional

1⁄2 tsp garlic powder

2 cups veggies of choice

We recommend trying a combination with lettuce, cabbage, carrot, cucumber, peas, corn, or green onion

Optional protein toppings

We recommend trying sliced boiled eggs, crushed peanuts, edamame beans, sesame seeds, shrimp, or tofu

Directions

1. Prepare the vegetables you would like to serve with your noodles. This includes any washing, chopping, or peeling you would like to do. If they need any cooking, start cooking them now.

2. Prepare protein toppings you would like to serve with your noodles. Similar to the vegetables, this includes any chopping or cooking your protein may require.

3. Cook your noodles as directed on their package. Move on to the next steps while they cook.

4. Combine peanut butter, vinegar, soy sauce, canola oil, hot sauce, and garlic powder in a small mixing bowl.

5. Using a spatula or spoon, gently mix the sauce ingredients together. It may take a few minutes for the ingredients to blend into each other, but continue mixing until you have obtained a thick uniform sauce.

6. Drain water used from cooking noodles, and place noodles into a medium bowl.

7. Add the peanut sauce to the noodles and stir until noodles are well coated. We find that tongs are a good tool for this.

8. Serve peanut noodles into serving dishes or storage containers and add your prepared vegetables and protein toppings, dividing evenly among portions. Bon appétit!

Notes

Other Noodles

Feel free to use 150g of spaghetti, rice noodles, or any other type of noodle you like.

Peanut-Free Option

We’ve tried out this recipe with other nut butters instead of peanut butter and they work perfectly, while giving a whole new tasty flavour!

Make-Ahead

These noodles can be made ahead of time, but keep in mind that the sauce will thicken. If you plan on having your noodles later, make sure to cut the noodles into smaller lengths so that they are easier to eat even with a thicker sauce. The noodles can be stored in an air-tight container for up to 5 days but be aware that certain proteins should not be left for this amount of time (like shrimp).

Wanting to try out this recipe? Feel free to post a picture on Instagram and tag us

@speakingofhealthyeating! Happy eating!

Recipe by Caroline Larochelle (2022)

Image is property of Caroline Larochelle

Roasted Beet Hummus

This beautiful and nutritious dip is sure to impress at your next gathering.

Recipe courtesy of Donna Large from the Food: A Simple Connection Cookbook.

Attending a potluck or family gathering and not sure what to bring? The deep pink colour of this hummus will not only turn heads, but will also get guests begging for the recipe. It is also a great addition to your lunch bag as a dip with some carrots, crackers, or as a spread on a sandwich. With limited skills required and only a few ingredients, you’ll be enjoying this easy recipe in no time!

Prep time: 20 minutes

Bake time: 30 minutes

Yield: 1 ½ cups

Ingredients

1 beet

1 tbsp vegetable oil
540mL can of chickpeas
3 garlic cloves
¼ cup fresh lemon juice
2 tbsp olive oil
1 tbsp tahini
½ tsp salt
3 tbsp water (and more if needed)

Directions

Preheat the oven to 400°F.
Peel and chop the beet into 1-inch cubes, then place them in a small bowl.
Add the vegetable oil to the bowl and mix to evenly coat the beets.
Place the beets on a parchment lined baking sheet and roast them for approximately 30 minutes, or until they are soft when poked with a fork. Allow them to cool for 5 minutes once they are done.
Into a food processor or a blender, place ¼ cup of the roasted beets and the rest of the ingredients (except the water) and blend, stopping and mixing frequently to scrape to ensure everything is incorporated.
Slowly add water to the mixture until you achieve the consistency you desire. If you prefer a chunkier hummus, don’t add water or only add a small amount. If you want a looser consistency, add water 1 tbsp at a time until the desired consistency is reached.
For best results, place the hummus in the fridge for 1 hour before serving to allow the flavours to settle and blend together.
Serve as a dip with crackers, vegetables, or add some to a sandwich.

Nutrition dEATails: Chickpeas are high in protein, fibre, and lots of vitamins and minerals. Beets are also nutrient packed with plenty of vitamins and minerals, as well as antioxidants. This combination of protein and fibre will make for a tasty snack that’ll keep you feeling full!

Wanting to try out this recipe? Feel free to post a picture on Instagram and tag us @speakingofhealthyeating! Happy eating!

Recipe by Liana Greenshields (2022)

Image is property of Liana Greenshields