Stoner's Favorite Pad Thai

Another detox-diet inspired recipe, this stoner Pad Thai has a lot of nutrient-packed ingredients that make it satisfying for both your belly and your brain. Simple, with few ingredients, this one can be an anytime meal, or even one you serve to your next OkCupid date. Try it, and let me know what you think!

Ingredients

(note: the measurements are very loose on this one, because, well, I don't always remember everything... Adjust ingredients to your taste)

1/2 package Chinese rice noodles (think typical pad thai noodles)
oil
< 1/4 small cabbage, sliced long and thin (about the same size as the noodles)
2/3 can chickpeas, drained
1 can artichoke hearts, separated
salt
pepper
soy ginger dressing*
thai peanut sauce/marinade
sriracha

Instructions

1. Boil enough water to cover noodles, and get those bad boys cookin'. About 6 minutes in the pot should do it.

2. Heat the oil in a wok and add cabbage. Turn heat to medium. Once they are starting to soften, add artichokes, chickpeas, and a little salt and pepper.

3. When noodles are done, add them to the wok and season to taste with soy ginger dressing*, thai peanut sauce, and sriracha. NOTE: go easy on the sauces to start. Taste your way to the right amount. I did not make my pad thai as saucy as they do in restaurants, and it was a good choice.


*Soy ginger dressing has become a staple sauce for me. The brand I use is Olde Cape Cod, Toasted Seseme Soy & Ginger. Go getcha some, if you like sweet asian flavors. It makes seasoning things easier when you're feeling lazy.

Soy Ginger Quinoa and Tofu + Very Tasty Leftovers

I was about to start a cleanse/detox, but kept putting it off, and ended up only having my detox ingredients in the fridge, with a few other things. Girl's gotta make do, so I made a meal using my detox ingredients and leftover tofu, and it was GREAT. It's more of a snack or a side rather than a whole meal, but use it however you please!

Ingredients

olive oil
1/2 block extra firm tofu
1/2 can chickpeas
1/2 cup cooked quinoa
paprika
soy ginger vinaigrette dressing
Sriracha


Instructions

1. Squeeze the water out of the tofu with paper towels. Chop into medium-small pieces. Sprinkle with paprika. Heat oil in pan, lower heat to medium-low, and toss in the tofu. Stir occasionally, but not too much, so that the tofu gets crispy on all sides.

2. While the tofu cooks, prepare the quinoa. I made 1/2 cup dry and saved the leftovers for breakfast. Rinse the quinoa first, then combine 1/2 cup with about 3/4 cup water (keep in mind that after rinsing, there will be some water in the pan already, so add a little less than 3/4 cup). Bring to boil, then cover and turn heat to low. Let simmer for 15 minutes. Don't peak!

3. When the quinoa and tofu are finished, combine them in the tofu pan with the chickpeas (sans water). Add soy ginger dressing and sriracha to taste, and only cook long enough to heat up the chickpeas and dressing. Voila!


Tofu Tip

Tofu gets a really great texture when you freeze it, and then thaw it. I freeze mine for a few days as soon as I get it, and then pop it back in the fridge until it's time to use. It's easier to squeeze the water out, and it gets crispy faster.

Leftover Ideas

Snack: Sauerkraut is great for you, so it's one of those things to keep in the fridge. A great way to use those leftover chickpeas is to mix them with some kraut and add a little cayenne pepper. The chickpeas cut the saltiness, making it easier to snack on than sauerkraut alone. Super healthy!

Breakfast: Just like you fry up leftover rice for breakfast, quinoa makes a great day-starter. Heat your oil in a pan, add some chopped garlic, cook for less than a minute and add your quinoa. Sprinkle on some cayenne pepper for an extra heat and health boost!


Health benefits of Cayenne pepper: http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/

Health benefits of Quinoa: http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice