This week has whizzed by! I wasn’t planning to post today, but then this happened at breakfast.
But before I do share, I want to know, did you celebrate National Noodle Day yesterday?
Truth be told, I had every intention of skipping this special holiday. Sure, I love noodles, but I don’t typically make them the focal point of my meals. I like to build my plate around protein and veggies and then “accessorize” with starches.
So, on my way home from work yesterday, my non-National Noodle Day-celebrating ba-humbug self stopped at Whole Foods to pick up the building block of my meal: salmon.
As I was waiting in line to order my fish from the fish guy (yeah, okay, I know the technical term is monger, but I can’t stand that word!), I heard a couple arguing about what they were going to watch on on TV that evening. Girlfriend wanted Patch Adams. Boyfriend wanted some boxing fight.
Is there really an argument here? Peace, health, smiles and noodles beat punching and biting any day.
The suggestion of Patch Adams made me remember my favorite scene (<—click to watch) from the movie:
How fun would it be to swim in a pool of noodles?!
Okay, that probably won’t happen anytime soon, but I most definitely CAN sink my face in a bowl of pasta…anytime I want.
Which is just what I did. I ditched the salmon and instead went for Jovial Foods Brown Rice Spaghetti.
I made a high protein peanut sauce by combining the following:
- 1/4 cup peanut flour
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp low sodium soy sauce
- 3 tbsp water
I poured the sauce on top of a hot serving of noodles and garnished it with scallions and sesame seeds.
Using peanut flour is a sneaky, yet scrumptious way to add protein to an entree.
And it also makes a fantastic filling in breakfast crepes.
I usually roll with egg scrambles in the morning, but I was pining for something a bit out of the ordinary today.
The crepe was still warm when I slathered on the honey and peanut butter/flour, which made them melt. Mmm.
***Banana Peanut Breakfast Crepe***
1/2 ripe banana
1 tbsp gluten free flour (I used coconut flour)
Half scoop protein powder
2 – 3 tbsp almond milk (adjust accordingly, batter needs to be on the runny side)
1/4 cup egg whites (or 1 egg)
1. Blend all ingredients until smooth. Pour into a skillet coated with cooking spray, and cook until slightly brown on each side.
For the filling: 1/2 banana, thinly sliced, peanut butter (1 tbsp peanut butter + 1 tbsp peanut flour + water), drizzle of honey
It was a fantastic way to begin a Friday.
Enjoy your weekend! I’ll be back Monday to announce the winner of my Sweet & Salty Bar Giveaway! (If you haven’t yet entered, click here!)
Note to add: It’s Monday and I’m running around like a mad woman…May not get that post up until Tuesday!
What’s your favorite noodle?
When I was young, my answer would have been macaroni, hands down. However, now I like my pasta loooong and lean. Angel hair is my favorite!
Do you have any quirky dream fantasies, like swimming in a pool of noodles?