Meal prepping is done 💪🏼 -Veggie stir fry with soba noodles -Meatless sausage and the works for breakfast burritos -veggie ziti (not pictured) -salmon and sweet potato dog food (crockpot, not pictured)
Soba Veggie Bowl with Peanut Sauce
An easy weeknight meal at our house.
Press out and then brown tofu in a pan. I cook it until it is just golden on both sides (using a little coconut oil or sesame oil), then splash in a little soy sauce, which gets kind of sticky and delicious, and browns up the tofu nicely. I usually cook it for 2-4 minutes after adding the soy sauce. It should be slightly crisp on the outside, but still soft in the middle. Set aside.
In the same pan, stir fry your veggies of choice to your level of doneness. We like ours a little crisp.
At the same time, boil water and cook soba noodles (or serve with prepared brown rice).
Layer soba noodles, veggies and tofu in a bowl. Top with your favorite peanut sauce (cookieandkate.com has several delicious variations), and add cilantro, green onions, peanuts, Sriracha, and any other toppings that sound good. Then, eat!
***Keeping peanut sauce kid-friendly: I have found that pressing garlic instead of mincing makes sure there are no surprise larger pieces that can turn a meal from "oh yum" to "all done" in a matter of seconds. Same goes for the ginger - get it as small as possible. I have found that freezing it and then grating it while frozen creates this light, gingery "fluff" that adds flavor without the bite of the larger pieces. I also try to make the sauce first so it has time to sit and mellow a bit. Peanut sauce can be a great toddler/preschooler sauce to slowly introduce stronger flavors to their palates.
PRAWN & CABBAGE STIRFRY
Seriously packed full of flavour, adding cabbage to stirfrys is my new norm. Cooked until it becomes soft but still has a crunch to it.... Always thinking of an opportunity to get in some extra veg amongst the udon noodles🌿
Edit: Heres the recipe for those who have requested it
1 tbspn olive oil
1/4 small cabbage, finely sliced
12 prawns, peeled
2 carrots, peeled & chopped into discs
1 small chunk ginger, minced
3 garlic cloves, minced
4 tblspns salt reduced soy sauce
4 tblspns mirin
2 tblspns sesame oil
70g udon noodles, cooked as per packet
Sesame seeds, optional, to top
In a large pan add olive oil and cabbage, sauté until soft but still crunchy. Remove from the pan and place aside. Add the garlic and ginger to the pan, sauté for a minute. Add the prawns and carrots, sauté until the prawns are ready. Add the cabbage, udon and sauces into the pan. At this stage you may need to use tongs to gently toss the stirfry so the sauces can evenly distribute. Top with sesame seeds and serve. Enjoy x
One of my all time faves tonight 🙌🏼🙌🏼🙌🏼 Chicken + Veggie Stir-Fry with quinoa is a go-to of mine that never fails. It’s a quick, easy, nutritious dinner that is so satisfying! •
I have found it to be extremely helpful to have a quick go-to like this to have on hand for busy days or little motivation to cook. It helps to keep me fueling my body with nutrient dense food instead of grabbing take-out or snacking!