I read something recently that said, “Don’t use your kids as an excuse to not eat well. If you eat off their plates, it should be healthy, nutritious food that you yourself would eat.”
I thought to myself, “I have the opposite problem! I’m always cooking my babes this fabulous fresh, organic food, and forgetting to feed myself well.”
Anyone else have this problem?
Anyway, lucky me, I have a husband who cooks – when he feels so inspired. Which he did last night! He whipped up this delicious, organic, low-fat, low-cal, low-carb, gluten-free, veggie-centric meal that is going to become a go-to meal for us AND the kids (minus the spice).
GUILT-FREE KAIMUKI NOODLES*
2-3 cloves garlic
2 Tbs. olive oil
1/4 cup soy sauce
2 Tbs. Aji Mirin or white wine vinegar
1 bunch green onions
1 bunch cilantro
1 head of broccoli
1 red bell pepper
1 container button mushrooms
1/2 c kim chee
8-12 oz Protein: Chicken, beef, tofu — whatever you prefer
1 package Shirataki no-cal, no carb, gluten free Japanese yam noodles (available at your local Asian food store or online)
Optional: Spice like Sambal Oelek, Sri Racha, jalapenos, or whatever you like
Chop up everything and put it in bowls.
Get out your wok or large cooking pan. Heat oil. Saute garlic til brown.
Add green onions, broccoli, mushrooms and protein, along with soy sauce, Aji Mirin and spices. Cook until broc begins to turn bright green. Then add all other veggies. Cook just long enough, not enough to get soggy or brown. Add cilantro, kim chee, and noodles for final few minutes. Enjoy!!
** We named these Kaimuki Noodles because they seem very Hawaiian “local” with the addition of the Asian spices, noodles and kim chee. Kiran, who grew up in Long Island and only moved to Honolulu with me 7 months ago, likes to claim that he went to Kaimuki High. People think he IS local more often than they think I am, even though I grew up here!