And not so good :(

Ok so tonight I have no recipe. I made stir-fry in my wok. It however didn't come out well no matter how good it looks in the picture.

However the upside is that tofu noodles rock! They have the same taste and texture of real noodles only need to be warms and are a great source of protein! Also since it's tofu, no added flavors! You must try them!

Pasta

So the other day for some unknown reason I bought 1 1/2 pounds of zucchini. So I'm adding it to everything. Today I ended up with something that looks and taste like it's bad for you. Yet is missing a lot of the things that are.

1 cup uncooked rice pasta
1 cup raw chickpeas (yes I have a ton of these from my farmer's market trip)
1 small zucchini
2 Tbsp olive oil
1 fully cooked chicken Italian sausage
Salt, Pepper, Basil, Garlic Powder to taste
1 Tbsp grated parm

Follow directions to cook pasta (when it starts to smell like popcorn it's done). In a frying pan add olive oil and chickpea. Cook on medium high heat until they begin to brown. Add zucchini and lower to medium heat and stir constantly. Slice the Italian sausage into bite size pieces and add to pan. After 5min turn heat back up to medium high and continue stirring.

When pasta is finished (you smell popcorn) add to frying pan. Stir in until a homogeneous mixture is obtained. Add spices and stir. Add parm and stir. Serve immediately! This recipe makes two servings for me today but considering I haven't had time to eat you may want to break it into thirds. The full amount is shown in the picture.

It looks like pasta with sausage in a pesto sauce and tastes like it, but everything is verggie well except the sausage!

1 serving
Pro Carb Fat Cal
31.1 g 84.4 g 26.6 g 690.2 Cal

Raw chickpeas might be hard to come by or intimating. You can used drained and washed canned ones but remember they are already cooked and therefore will be added at the end! But a tip for raw ones. Take a large bowl and put in several cups of chickpeas and then fill the remaining space with water. Put the bowl in the fridg. In the morning, add more water. They will keep in the fridg for a while like this and make crunchy snacks!

Comfort Soup

OK so today is Good Friday. I'm not supposed to eat? Whatever, I made what is sure to become a comfort food.

I had the most random stuff in my kitchen today so that means soup for dinner. This one is at home in the winter or a cool day.

2 small sweet potatoes
1 small butternut squash
1 can evaporated milk
1 bulb garlic
3 Tbsp butter
1/2 cup lentils
Salt, pepper, basil to taste

Use a fork to poke holes in the skin of the potatoes and set aside. Cut squash in half longways and remove seed with a spoon. Place potatoes in 350º oven directly on rack. Fill a shallow oven pan with enough water so that the squash's ends are covered when placed face down in water. Put pan with squash in oven below potatoes so an drips fall in the pan. Take garlic bulb cut top off and place on a ceramic plate in the oven. Cook garlic for 15-20 min. Cook potatoes for 45-60min. Cook squash for 1hr.

When garlic is done, squish the meat of the cloves into a small bowl and squash with fork into a chucky paste, add butter and repeat mashing.

Picture is all the soup so about two servings.

When potatoes are done. In a sauce pan add evaporated milk. Cut potatoes in half shortways and squish meat into saucepan. Add garlic butter. When squash is done scoop meat into pan. Add lentils and heat on medium to low. Don't let the mixture boil or burn so stir constantly. Cook for roughly 20min or until lentils are soft. Add salt, pepper, and basil to taste. Let thicken (stop stirring). And serve.

Yum!