Light & Bright Stir-Fry

I’m on a mission this week to use up all the food I can from what I have on hand. I’ll be heading out of town for a month this weekend, so I’m trying to avoid another trip to the store. This should be interesting because the pickins are already getting a bit slim. However, last night’s creation turned out to be quite yummy, so I figured I would share ☺.

This is a perfect dinner if you’re looking for something light, but still delicious and satisfying. It’s a good source of your B vitamins (especially folate, niacin, and B6), vitamins A and C, potassium, iron, zinc, and fiber. It’s also very low in fat and provides a third of your daily protein (and complete protein to boot!). The only area I might tinker with some more is the sodium content. While it’s surely much lower than your typical stir-fry, it still contributes to over one third of the recommended limit for daily sodium. So feel free to experiment with that element.

Light & Bright Stir Fry

Light & Bright Stir-Fry

2 oz soba noodles

½ c sweet onion, chopped
3 cloves garlic, chopped
1/3 c carrots, julienned
2 large baby portabella mushrooms (3.5oz)
1 c stir-fry vegetables, frozen
0.33 c edamame, frozen
1/8 t thyme, dried

2 T Chablis (white) cooking wine
½ T soy sauce, lite
½ T spicy ginger teriyaki sauce (any kind you’d like to use here is fine—just watch the sodium content!)
2 fl oz water
1 t cornstarch

Heat a medium frying pan (or wok if you have one) over medium heat (wait to add ingredients until a flick of water sizzles on the pan). Add onion, garlic, carrots, thyme, and cooking wine. Cook for 3 mins, tossing frequently (if things are sticking, add small amounts of water). Add the frozen stir-fry vegetables, edamame, and mushrooms. Cook for about another 4mins, continuing to toss. Reduce heat to low.

Bring water for soba noodles to boil in a separate pot. Cook according to instructions (usually only about 3 mins of cooking time with heat dialed down to low after adding the noodles).

Combine cornstarch, water, and soy sauce in a small dish. Add to stir fry, stirring constantly until evenly distributed. (If the sauce looks too cakey and sticks to the vegetables, add small portions of water until looks more glossy). Add spicy ginger teriyaki sauce, stir, and remove from heat.

Toss in soba noodles and bon appétit!

Light & Bright Stir Fry

©Gina Chythlook

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Holiday Fruit Berry Sweet Bread

Holiday Fruit Berry Sweet Bread

Holiday Fruit Berry Sweet Bread

Dry Ingredients
1 c whole-wheat flour
1 c oat flour
¾ c granulated sugar
1 ½ t baking powder
½ t baking soda
1 t kosher salt
½ t cinnamon
¼ t nutmeg

Wet Ingredients
1 flax egg (1 T ground flaxseed + 3 T water)
1 small banana, mashed
1 ½ c fresh cranberries, chopped
juice of half a lemon
zest of one lemon, finely chopped
¼ c water
2 T safflower oil

¼ c sunflower seeds

Preheat oven to 350˚F.

Prepare flax egg and set aside. Combine all dry ingredients in a bowl. In a separate bowl, combine banana, cranberries, lemon juice and zest, water, oil, and flax egg. Pour mixed wet ingredients into dry ingredients, add sunflower seeds, and mix until just combined (should be wet and thick).

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Scoop the batter into a 9×5 loaf pan lined with parchment paper. Bake for about 55mins or until a toothpick comes out clean. Cool in pan for 10mins. Remove from pan to continue cooling for ~15mins. Enjoy warm!!

NutritionLabel-5

©Gina Chythlook

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

2-3 servings

1 15oz can Chickpeas, low sodium (I used an organic version. You could also cook your own!)
2 t Extra-virgin olive oil
1 t Balsamic vinegar
1/2 t Cumin, ground
1/2 t Kosher salt

Heat oven to 350F.

Drain & rinse chickpeas.

In a 9x9in., ungreased baking dish, combine chickpeas, olive oil, balsamic vinegar, and cumin. Toss well, then place in the oven. Bake for 23-25mins. (Time varies with different ovens). Chickpeas are done when golden brown. (At 10mins., toss the chickpeas to redistribute the oil-balsamic glaze).

After pulling the chickpeas out of the oven, sprinkle them with the kosher salt and toss. Enjoy!!

Tonight, I enjoyed mine with baked sweet potato topped with a dollop of plain yogurt and maple syrup and a green salad. Delish!!

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

Baked Balsamic Chickpeas

©Gina Chythlook