Sesame Noodles

Ingredients:

  • 1 pound uncooked pasta (I used whole wheat spaghetti)
  • 1/4 cup soy sauce (I use low sodium)
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 teaspoon ground ginger
  • 1/2 chili garlic sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly-cracked black pepper
  • 1/2 cup thinly-sliced green onions
  • optional toppings: toasted sesame seeds, extra green onions, extra black pepper

Directions:

  1. Cooking pasta al dente according to package instructions in a large stockpot of generously-salted water.
  2. Meanwhile, as the pasta is cooking, whick together the soy sauce, rice vinegar, sesame oil, groun ginger, chili garlic sauce, garlic powder and black pepper together in a bowl until combined.
  3. Once the pasta is ready, drain it. Then immediately toss the pasta with the sauce and green onions until combined.
  4. Serve warm or cold, sprinkle with your desired toppings. Or transfer to a sealed container and refrigerate for up to 4 days.

~Recipe courtesy of gimme some oven

Lunch Rice Bowl

Ingredients:

  • Brown rice
  • 1 can Black beans
  • Black Olives
  • Salsa
  • Avocado
  • Cilantro (optional)

Directions:

  • Prepare Brown rice as directed by package. I make a 2 cup batch and use for 4 or 5 days.
  • Rinse black beans and mix into cooked rice.
  • I like to use sliced olives
  • You can use any salsa or home made
  • Cut avocado in half around pit. slice with butter knife lengthwise through the meat of the avocado (without going through the skin). Use large spoon to scoop out of the skin.
  • Sprinkle cilantro over top (optional)

Lunch prep directions: I make 2 cups of rice, mix with beans and store in 4 separate containers in refrigerator. When I’m ready to eat lunch, I microwave the rice mixture 1 minute, then add olives, salsa, avocado, & cilantro. So good!

~Recipe adapted from Cafe Yum