Spicy, Ginger Orange Butternut Squash Noodles with/ Tofu

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Feels so good to be back in the kitchen! I seriously should invest in a wok with all the asian inspired recipes I’ve been whipping up lately. It’s my favorite way to get lots of yummy veggies in our system while also tasting delicious. Asian sauces tend to have TONS of Cane Sugar, Corn Syrup and MSG in them so BE CAREFUL. Always check your ingredients…I prefer to make my own and I value the use of potent spices. On another note, I made this with that four letter word most people fear…TOFU. I’m not sure if it’s because many do not know how to prepare it or the texture or what not, but I swear if you slip it into some of your dishes you won’t even notice.

What you will need:

  • Butternut Squash noodles, spiraled. Our grocery store (Wegman’s) sells them already spiraled which is a huge advantage into a quicker meal prep.
  • Broccoli or veggies of your choice
  • 2 cloves of garlic, minced
  • half onion, chopped
  • 2 packs of brown rice noodles
  • Red Garlic Chili Paste
  • non-Gmo, organic Tofu, extra firm (not cubed)
  • 2-3 tablespoons of organic peanut butter
  • 1 tbsp maple syrup or honey
  • fresh ginger grated
  • lime juice
  • zest of 1/4 of an orange
  • pink salt, pepper, red pepper flakes
  • for extra spicy: use a Jalapeno pepper or spicy pepper of your choice. Make sure to remove the seeds and the membrane and wear gloves esp if you have contacts!!!
  • Soy sauce (gluten free)
  • Organic Sesame oil 1 tablespoon
  • Unrefined Coconut oil 1 tablespoon
  • Asian ginger seasoning (spices)
  • Sriracha (optional)
  • Scallions for topping

Directions:

  1. Drain water from tofu and place tofu on paper towels, in colander with book or something heavy pressed on top (this should be done earlier in the day an hour or so before preparing this meal)
  2. Once the tofu as drained for an hour, chop into cubes and place in bowl. Cover with gluten free soy sauce, lime juice, fresh minced ginger, salt and pepper. Let marinate.
  3. Place rice noodles and butternut squash noodles in cold water to soak
  4. Place large pot on high heat filled halfway with water and heavily salted (this is for the noodles)
  5. Mince 2 cloves garlic, finely chop half a large onion, chop scallions for topping, chop broccoli into florets
  6. Steam broccoli
  7. Place noodles in boiling water for 4 minutes, drain but save 1/2 cup of water for sauce
  8. place coconut and sesame oils in wok or LARGE pan… on med high heat
  9. Add garlic, onion, season with salt, pepper
  10. When onion starts to look translucent (1-2 minutes) add red chili garlic paste, fresh ginger, lime juice, spicy pepper (if using), 2 tbsp soy sauce
  11. After 2 minutes, add 2-3 tablespoons of peanut butter, orange zest, 1 tbsp maple syrup
  12. Pan fry the tofu in this sauce flipping occasionally, adding 1/2 of the sauce it was marinading in
  13. Add cooked broccoli, toss until covered in sauce
  14. Taste and season with more asian spices, add Sriracha here too for extra spiciness
  15. Finally, add cooked noodles with 1/2 cup of the water
  16. Cover and let simmer for 1-2 minutes
  17. Mix together and plate, adding red pepper flakes, topping with scallions and sesame seeds.

Bon apetit!

Here’s to a healthy and happy you! xo

Gluten Free PB Banana Cupcakes!

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Happy FRIDAYYYY! My friend had a birthday yesterday so I decided to whip up these babies in the kitchen. I found a recipe online from GlutenFree with LB (Check it out here) and worked off of that to create my own! I typically try to stay away from Cane Sugar, but a birthday calls for something you don’t typically have on the regular 😉

Sofia was my little helper- she loves mixing things and taste testing. This Peanut Butter Cream Cheese frosting was seriously out of this world. Hope you guys enjoy the recipe.

What you will need:

For the Cupcake:

  • ½ c. organic butter, softened, unsalted
  • 1 ½ c. organic granulated sugar
  • 2 eggs
  • ¼ c. milk
  • 1 t. baking soda
  • 1 ¼ c. white rice flour – (I used gluten free all purpose flour)
  • ¾ c. tapioca starch
  • 1 t. xanthan gum (I had no clue what this was, a lot of GF mixes have it in already!)
  • (Or 2 c. all purpose flour for the non-GF)
  • 3 large ripe bananas, mashed
  • 1 t. vanilla
  • 1 t. of pink himalayan salt
  • 1/2 c of mini chocolate chips
  • Cupcake Liners (I found an unbleached, eco friendly brand called “If you care”)

For the icing:

  • 4 T. cream cheese, softened, (I used half a block of organic cream cheese)
  • 4 T. organic butter, softened
  • ¼ c. organic peanut butter (I used a CUP!)
  • 6 c. powdered sugar (I used half this amount)
  • 2-3 T. milk
  • 1 t. vanilla

Directions:

  1. Preheat oven to 350 degrees F
  2. Cream butter and sugar until light and fluffy, about 2-3 minutes (I used my Kitchenaid but a handheld mixer will work, too!)
  3. Add eggs and bananas. Mix until combined.
  4. Combine soda, flour, starch and gum in a separate bowl. Alternatively add flour mix and milk to sugar mixture, beginning and ending with flour.
  5. Add chocolate Chips to mixture and the teaspoon of salt.
  6. Line cupcake tray with liners and spritz each one with Coconut Oil non-stick spray. Fill liners with batter to ¾ full.
  7. Bake for 24-28 minutes, or until tops are golden brown.
  8. While cupcakes are baking, prepare peanut butter frosting, I started with the butter and cream cheese, then added sugar and peanut butter and the rest of the ingredients. Let cupcakes cool completely before frosting– I put the frosting into a ziploc bag and cut off one of the bottom ends to filter the frosting out so it turned out pretty 🙂
  9. Enjoy!

 

Here’s to a healthy and happy you! xo