Home, Lifestyle

Day One– Plant Based August Challenge.

So if you’re new here, I decided that in the month of August I would challenge myself to break out of my comfort zone and eat plant-based foods two days a week. Today marked my first day of this new venture. I started my day with an arugula salad with white beans, olives, cherry tomatoes, avocado, oil, lemon and red wine vinegar for lunch! It was so yummy and truthfully didn’t push me too far away from what I typically eat for lunch, the only difference was no chicken. Baby steps, people lol.

That being said… the real test was my dinner! I must say I was a bit nervous about finding something that I would actually like while also not completely defeating the purpose of trying plant-based foods by compensating with seasoning. I tried out this new recipe I found online and I must say, it was pretty darn delicious without sacrificing any of the nutritional benefits! I was pleasantly surprised by the amount of flavor it had and just the satisfying full I felt following my meal. Sometimes I find after dinner I don’t feel like I’ve reached a satisfying full, but rather a full that either pushes the boundaries of “too full” or leaves me craving another snack before bed time. But this one didn’t! So that’s already something I noticed.

I went for a long walk this morning to help clear my mind and prepare me for my day and I’d say it was a successful first day of my challenge! Hope you guys find this recipe as delicious as I do and if you feel like joining me in this challenge I would love to hear your feedback as well!

Dinner- Roasted Teriyaki Mushrooms & Broccolini Soba Noodles

Ingredients:

MUSHROOMS

  • 3 8 oz. containers mushrooms
  • 1 tbsp. olive oil
  • 1 tbsp. rice vinegar
  • 2 tbsp. honey
  • 2 tbsp. soy sauce
  • 1 tsp. grated ginger

SOBA NOODLES & VEGETABLES

  • 1 package buckwheat (gluten free) soba noodles
  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 shallot, chopped
  • 2 bunches broccolini, ends cut off and if the stems are thick cut them in half lengthwise
  • 5 stalks kale, cut into shreds

SAUCE FOR SOBA NOODLES

  • 1/4 cup soy sauce
  • 2 tbsp. olive oil
  • juice of 1 lemon
  • 1 tbsp. sesame oil
  • 1 tbsp. honey
  • 1 tsp. siracha
  • 1 tsp. grated ginger

TOPPINGS

  • sesame seeds
  • green onions, chopped
  • hot peppers, chopped (optional)

Directions:

  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Whisk together the mushroom glaze ingredients (see above under mushrooms). Pour the glaze over the mushrooms in a bowl and mix until all the mushrooms are coated. Pour the mushrooms onto parchment lined baking sheet and place them in the oven for 15 minutes. Remove and toss so they cook evenly. Roast for another 15 minutes.
  3. Meanwhile, cook soba noodles to package directions and heat a large skillet with 1 tbsp. olive oil over medium heat. Add minced garlic and shallots and cook for 1 minute.
  4. Add in the broccolini, kale, salt and pepper to taste and cook for about 5 minutes.
  5. While veggies and soba noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
  6. Add cooked noodles to the pan of broccolini and kale, add the sauce, and stir until all the vegetables and noodles are are evenly coated in the sauce.
  7. Garnish with sesame seeds, green onions, and hot peppers (if you choose).

Till next time, y’all!

xoxo- Kristen Jean