posted by on Food & Cooking

Late the other night I started getting hungry and wanted some Asian food. We were out of what I needed to make a stir-fry which made me decide on a noodle soup. The flavors of this really complement each other, I love the hint of cayenne pepper. You may be unsure of the egg although it is really common in Asian soups plus it gives it a nice flavor and protein.

Asian Noodle Soup With Egg
Recipe Type: Soup
Cook time: 8 mins
Total time: 8 mins
Serves: 1
A delicious Asian soup that tastes better and is more healthy then Ramen noodles.
  • 1 small handful Thai Kitchen Vermicelli Rice Noodles
  • 1 cup vegetable stock
  • 1/4 tsp fresh grated ginger
  • 1 small garlic clove
  • 1 egg (optional)
  • small dash of cayenne pepper, to taste
  • 1 tsp soy sauce or Coconut Aminos soy replacement
  • 1/4 cup diced mushrooms
  1. Add all ingredients except the egg to a small saucepan. Bring to soft boil. Once the noodles are soft crack the egg into the middle of the pan to poach, cook until the white around the yolk is cooked. Enjoy!


posted by on Friday Finds

From: Lora

On Fridays we are going to be sharing with you recipes and helpful hints that we have found online that were posted during that week. We hope that you will find this helpful and that you will share great things you have found as well. If we have enough people sharing we may add a Mr. Linky or some such device to make it easier for everyone to share. I’ll have to talk to Rachel about all of that techno-babble stuff.

I found several things that I really liked online this week and I’m not sure I’m going to limit myself to just one or two items. I mean really, what’s the use of being the mom if you can’t make the rules (or occasionally break them)? ;-)

In the category of a recipe that was actually posted this week I have two favorites. . . OK, 3.

I absolutely LOVE, LOVE, LOVE  roasted beets(think Kitty in “The Village” as she is talking to Lucius). This is my top choice for the week: Quinoa Salad with Roasted Beets 

I’m always looking for something simple for breakfast and this one looks like a yummy choice: Baked Honey Oatmeal with Raspberries and Pistachios

Snacks on the go are also something I am looking for, which is why this is my third choice: Cinnamon Raisin Almond Balls

This is my rule breaker. This was posted last week but I LOVE roasted tomatoes as much as I love roasted beets! And to put it with cornbread, well that just makes this Southern girl’s heart go pitter patter!  Baked Grape Tomatoes with Basil and Cornbread Crumbs


From Rachel:

My first choice for a recipe to share today are these Gluten Free Chocolate Covered Cherries Brownies from “Simply… gluten free”. I have been wanting brownies lately and this looked like a nice twist that was fudgy, chocolaty, silky,  and  fruity. This recipe is gluten-free and low in refined sugar.

I love being able to sit down with a cup of coffee and relax, because of that I decided to share Dark Chocolate Cranberry Biscotti With Almonds as well. These look simple to make and would complement a cup of coffee or espresso well.

Yesterday I made some kefir cheese which made me also wish to share Ron’s Kefir Onion Dip. The recipe is made with kefir cheese, onions, leeks, and a hint of lemon. It looks like a wonderful dip for chips or spread for crackers. This has the added benefit of being filled with many probiotics, good bacteria, and yeast from the kefir.


From Caroline:

I chose this recipe for many reasons, one of the biggest is that I love caramel! And this being dairy-free caramel is even better :) This looks like  a pretty good sweet fix, and I hope to make it very soon! :)

From Hannah

I wasn’t that hopeful about finding a recipe this week that fit within my diet. Then I stumbled across this recipe at Pure 2 Raw, and I must say, I am quite tempted to make them right now. These Pecan Glazed Pumpkin Cake Doughnuts look absolutely delicious, though they look quite dangerous as I have a terrible weakness for doughnuts. I can’t make them this week as I already have my hands full with various cooking projects but I’m already making the time to try them next week.

posted by on Food & Cooking

After going gluten-free one of the things that I disliked most was not being able to go to one of my favorite places, Panda Express. All of their food is wonderful, my favorite was the orange chicken since it was kinda spicy and sweet at the same time unlike most orange chicken I have had. I will now occasionally go to Pei Wei and order their G-free sweet And sour shrimp and Spring Rolls which I highly recommend. Even though I can go to Pei Wei I wanted some Asian dishes I can make myself since I love the cuisine so much.

My mom bought me some Thai Kitchen rice vermicelli noodles the other day so I decided on a Thai stir-fry since I wanted to try them out.

Tip: If you smell melting plastic you probably placed the noodle box on the very hot burner which is now melting the plastic. I may or may not of done that myself. ;)

While thinking of Panda Express’s food I remembered seeing their beef and broccoli. I decided I would make a mushroom and broccoli. I wanted to make this vegan since we try to only eat meat about once a week. I also made this kinda sweet with a small kick of spice so it would have a good flavor balance. If you want it more spicy just double the cayenne pepper.

This stir-fry is gluten-free, dairy-free, vegan, corn-free nut-free, refined sugar-free if you don’t use the optional molasses,  and you can easily make this soy-free if you use Coconut Aminos soy sauce substitute.

Thai Mushroom And Broccoli Stir-Fry
Serves: 2
A vegan Thai stir-fry with mushrooms and broccoli. It is also gluten-free, sugar-free if you leave out the optional molasses, and can be soy-free. It is full of flavor and has a sweet and spicy sauce.
  • 2 Tablespoons plus 2 teaspoons agave
  • 1/2 tsp molasses (optional)
  • 2 Tablespoons soy sauce or coconut substitute.
  • 1/8 tsp cayenne pepper
  • 3/4 tsp white vinegar
  • 3/4 tsp ginger
  • 1 1/4 tsp garlic
  • 1 1/2 tsp tapioca starch
  • 2 cups mushrooms
  • 2 cups broccoli florets
  • 2.2 oz rice noodles (about 1/4 a box of the Thai Kitchen brand)
  • 1/4 cup vegetable stock
  1. Cook the rice noodles as the directions on the box suggest. While the noodles cook combine the first eight ingredients, the agave through tapioca starch. Pour sauce in skillet. Add broccoli florets and mushrooms to skillet. I cut my mushrooms into 1/2 inch by 1-2 inch logs. Add vegetable stock, cover and steam on high for three minutes. Uncover and add noodles, stir well and serve.