Singapore noodles are traditionally made with shrimp, eggs and chicken in it. I decided to make mine vegetarian by adding some fried tofu instead. If you decide to go the traditional route, you simply need to saute some strips of boneless, skinless chicken breast and shell-less, deveined shrimp, keeping in mind that the shrimp will cook faster than the chicken. Rice noodles are traditional in this recipe as well, but you can certainly play around with different kinds, too. Mix and match and find your favorite way to prepare this dish!

Ingredients (for 2 people)

1 pound thin rice noodles, soaked in water and drained, or prepared according to package
1 pound shrimp, 1 chicken breast, cut into strips, 1 pound of fried tofu, and/or 2 eggs, scrambled
1/2 red onion, julienned
1/2 red bell pepper, cut into small strips
1/2 yellow bell pepper, cut into small strips
1/2 cup of green onion, finely chopped
1 container of bean sprouts
1 tablespoon of ginger-garlic paste
2 tablespoons of soy sauce
2 tablespoons of spicy Madras curry powder (found at many Indian grocery stores)
4 tablespoons of Canola oil
chopped cilantro, to garnish the dish
salt and pepper to taste

Directions

1. Soak rice noodles for at least 2 hours and drain, or prepare according to package directions to make the noodles soft, but tender.

2. Cut all veggies and saute chicken or shrimp, or fry tofu and scramble eggs in 2 tablespoons of Canola oil in a large wok.

3. Set chicken shrimp, tofu, or egg aside and in the same wok, add another 2 tablespoons of oil and saute ginger-garlic paste and all veggies on high heat for about 5-7 minutes.

4. Reduce heat to medium-high and add chicken / shrimp / tofu / eggs, Madras curry powder and soy sauce to the wok. Saute for another minute and add noodles.

5. Mix together for another 5 minutes, finish with salt and pepper to taste, add some chopped cilantro on top, and get ready to dig in!

For the last two years, I’ve been purchasing fresh fruits, veggies, and even local breads from The Produce Box. The Produce Box is basically a delivery service that works with local (NC-only) farmers to bring fresh produce to many communities and front doors in North Carolina. What I love about this concept is that it benefits farmers by giving them steady and predictable business, makes us healthier by allowing us to eat fresh produce that hasn’t been picked more than just a few days ago, and helps out the environment by reducing the distance the fruits and veggies have to travel.

The price isn’t much different from what you would find at local grocery stores, so in terms of costs, you’re not saving much (if anything). However, services like these connect families to their communities, allow them to be healthier, and introduce products that they might not have normally tried. As many of you know, I love a challenge in the kitchen and the Produce Box has given me that by including items such as beets, rutabagas, and turnips that I normally don’t cook a whole lot with. With a handful of boxes to pick from each week, and an organic box, this service is right up our alley! If you want to eat local and fresh, teach the kids about where their food comes from, and help the environment while you’re at it, check out http://www.localharvest.org/organic-farms/ to find local farm programs near you. Over the last few years, I’ve created Indian, Mexican, Hispanic, Italian, American, Indonesian, Chinese, and many other types of dishes with a single produce box. There’s much more that you can do with the veggies than just building salads. But, just in case you’re interested in those, I included two pictures that show off my favorite Produce Box salads. Enjoy and feel free to reach out to me if you want to learn more about how to get involved with a local farms program!

Here’s my favorite drink and grocery item this month!

Quorn – Naked Chik’n Cutlets

What I love: If you’re a vegetarian or simply want to be a little greener, Quorn products in general are a great way to add high quality, soy-free protein to your diet. The best part is that these naked chik’n cutlets are very easy to prepare and substitute great for chicken. Stay tuned for a nice and spicy Indian quorn & spinach recipe that I’ll be posting shortly! And, for those of you who are wondering: no, there’s no corn in it. Not sure where the name came from, to be honest.

What I don’t like: The price. These cutlets and Quorn products in general are pricy, but if you consider they’re in the range of organic chicken prices, you might not mind the price so much. I have yet to try all Quorn products to see how they measure up to the cutlets.

The verdict: As a great source of protein and having 25% less fat than skinless chicken breast, these cutlets will soon be a common staple in our freezer. If you’re tired of tofu, tempeh, or other soy-based products and need some variety in your meals, definitely try these out. Let me know what creative recipes you come up with!

Almond Breeze Almond Milk

What I love: I started drinking almond milk a few years ago and although I also drink skim or 1% milk on a regular basis (gotta keep those bones strong!), I frequently pick up almond milk because of its silky smooth taste, excellent source of vitamin A, and Calcium. I prefer the regular, unsweetened kind because it doesn’t have an aftertaste and doesn’t give you “milk breath”. Gotta love that.

What I don’t like: There’s really nothing  to like dislike, although I’m going to guess that almond milk might not substitute evenly when baking or using the almond milk in certain dishes. I have yet to try this and will let you know what I find out the next time I try to make a vegan dish.

The Verdict: If you’re living with a lactose intolerant person, chances are that you have already given this a try. But, if not, branch out a bit and see how you like the Almond Breeze brand. You can purchase either the refrigerator packs or the ones on the grocery shelves, but I tend to like them both better than other brands I’ve tried. My favorite way to drink this: chilled, in a tall glass, with 2 tablespoons of Ovaltine Rich Chocolate powder mixed in. Yum!

If you’re looking for a quick side-dish, look no further than these turkey-wrapped asparagus. What I love about asparagus is that they taste great and are also an excellent source of folic acid, and vitamins A, B, and C. They are super easy to prepare as well, so definitely give these a try, even on a busy week day!

Ingredients

1 bunch of asparagus, trimmed and washed
1/2 pound of sliced, low-fat deli-style turkey
4 tablespoons of grated Parmesan cheese
1 teaspoon of crushed red pepper
salt and pepper to taste
cooking spray

Directions (For 2-3 people)

1.  Wash and trim the asparagus. Preheat the oven to 450 degrees.

2.  Spread aluminum foil over a large cookie sheet and spray with cooking spray.

3.  Wrap each asparagus spear with 1/2 slice of turkey. You can also leave some asparagus spears unwrapped in order to eat them plain (this also works well if you’re serving vegetarians).

4.  Arrange asparagus on the cookie sheet and sprinkle with salt, pepper, Parmesan cheese, and crushed red pepper. Spray with cooking spray and bake for about 12 minutes on 450. Serve warm and enjoy!

In the picture above, you’ll see that I served the asparagus with some whole-wheat bread and Portobello Medallions au Poivre, a fantastic dish that I highly recommend as well!

Because we have a family member who has Asperger’s, a form of autism, my family often prepares gluten-free dishes. A gluten-free diet can help autistic people focus better and generally helps them overall health-wise. When my family came to visit over the holidays last year, I decided to try making waffles using gluten free Bisquick mix for brunch one day. This month, I decided to use it again. Here’s why:

Bisquick Gluten Free

What I love: Gluten free Bisquick mix is made primarily from rice flour. Because of this, the foods made from this mix don’t feel nearly as heavy as foods made from regular pancake / biscuit / waffle mix. The waffles made with this mix come out nice and crispy on the outside, and really light and fluffy on the inside. I would say that they come out even better with gluten free Bisquick mix compared to regular Bisquick mix!

What I don’t like: The only problem with this mix is the fact that it is quite pricey, compared to regular Bisquick mix. It also comes in a 16 oz box, instead of the regular 40 oz box that the other Bisquick mixes come in, which means that you’ll need to replace  it rather quickly as well.

The verdict: If you want to eat lighter without losing taste, texture, or flavor, I would highly recommend using gluten free Bisquick for your next batch of pancakes or waffles. I promise that you’ll brunch will feel a lot less heavy and you’ll feel a bit healthier as well.

If you’re looking for a light, but spicy dinner, this salad should satisfy your palate. It’s got plenty of veggies and the tandoori chicken gives this dish an Indian flare. Tandoori spice mix (or “masala”) can be found primarily at Indian grocery stores, although many regular grocers are starting to carry it as well. Our favorite brands are Shan and Rajah. For best results, marinate the chicken overnight and toss it in the oven as soon as you get home from work or are getting ready to prep dinner.

Ingredients (for 2 people)

For the chicken:
1/3 cup of low-fat, plain yogurt
2 boneless, skinless chicken breasts
3-4 tablespoons of tandoori masala powder
2 teaspoons of ginger garlic
1/2 teaspoon of red chili powder
a squeeze of fresh lemon juice
salt to taste
cooking spray

For the salad:
1 bag of prepared baby lettuce, arugula or other type of salad mix
1/2 English cucumber, unpeeled, washed and sliced
1 cup of grape tomatoes, washed and halved
your favorite salad dressing – optional

Directions

1. Marinate the chicken with all ingredients (except cooking spray), cover with plastic wrap and let sit in the fridge over night.

2. The next day, preheat the oven to 350 degrees, spray an oven-safe dish with cooking spray and add both chicken breasts. Bake on 350 for 30 minutes and broil for an additional 3 minutes.

3. While the chicken is in the oven, wash the lettuce, cucumber, and grape tomatoes and cut the cucumber and tomatoes. Toss the veggies together and divide evenly on two large plates.

4. Once the chicken is done, allow it to sit and cool for about 5 minutes, then cut lengthwise into strips. Top off the salad with the chicken, adding some olive oil or your favorite dressing, if desired. Enjoy!

Don’t eat chicken? Try this recipe with grilled tofu or paneer (Indian cottage-style cheese) instead.

My husband, Anil, came up with this fantastic recipe that’s super simple to make and is great for brunch, lunch, or dinner. Toss a salad or serve with some chips to make this into a light, but satisfying meal. Leave out the turkey and add more cheese (or different kinds of cheese) to serve this to vegetarians.

Ingredients (for 2 people)

4 slices of panini style bread, or regular whole wheat bread
4 -6 slices of Gouda cheese, more if desired
6 – 8 slices of low-fat sliced turkey breast, more if desired
1/4 red onion, thinly sliced
your favorite BBQ sauce (we like Bone Suckin’ Sauce Hot Thicker Style)
cooking spray for the grill

Directions

1. Warm up your panini maker or grill, add some cooking spray to a small frying pan and fry the onion until almost translucent.

2. Add the cheese and turkey to the bread, top with half the onion and the BBQ sauce.

3. Spray the panini maker or grill with cooking spray, put the bread on and let it do its magic until the panini is golden brown. Get ready to devour!

Warning – this dish can take a bit longer to prepare than you might like, so I tend not to make it on week days. However, since it is a bit fancier than your average chicken dish, it makes for a great date night, birthday, or other special occasion meal. I like to serve this with some light sides: creamed spinach, mashed potatoes,  garlic bread / bread sticks, and salad are some of my favorites.

Ingredients (for 2 people)

2 to 4 thin chicken breasts
a cup of crimini mushrooms, sliced
1/2 cup of prosciutto, thinly sliced
a handful of parsley leaves, chopped
1/2 cup of marsala wine
1/4 cup of chicken or veggie stock
1.5 tablespoons of butter
3 tablespoons of olive oil, more if needed
flour, to coat the chicken in
salt and pepper to taste

Directions

1. Heat the olive oil in a large skillet on medium heat and pound the chicken breasts until thin. Alternatively, you can get look for thin chicken breasts, which are often available for scallopini, in the poultry / fridge section of your grocery store.

2. Season the flour with salt and pepper and dredge each chicken breast in the flour, then add to the skillet. Cook evenly on both sides, until chicken is fully cooked.

3. Take chicken out of the skillet, (leave the drippings) add butter and crimini mushrooms, and saute for about 5 minutes.

4. Add the prosciutto and saute for about one minute, then add chicken stock and marsala wine and continue cooking for about 6-7 minutes, or until some of the alcohol has evaporated.

5. Finally, add back the chicken breasts, cook for another 5 minutes on low heat and garnish with parsley. Enjoy!

Here are my favorite food and drink of the month!

Get Clean – Herb Tea for Detoxing

What I love: This caffeine-free red tea is fantastic for detoxing your body. It’s an herbal tea that stimulates your kidney and really does feel like it cleanses out your system. You can drink it pretty much anytime of the day and feel great after you’ve had a heavy meal. The best part is that it tastes great as well! It’s got a slightly sweet taste to it, so you don’t even have to add sugar.

What I don’t like: Although I love everything about the product, including the packaging, it is a bit pricey and definitely more expensive than other teas. Because of this, I don’t drink it every day, but definitely reach out for it on days when I feel like I could use something warm and refreshing at the same time.

The Verdict: Definitely give this a try the next time you’re looking for an herbal tea. I bought this at my local Fresh Market, but it can also be found at other grocery stores. Although I haven’t tried it yet, this tea could possibly make for an excellent iced tea as well – perfect for spring and summer!

NewTree Dark Milk 51% Cocoa Chocolate

What I love: Ok, so everyone knows that eating too much chocolate too frequently can’t be good for our health. But, eating a square of dark chocolate a day might actually be beneficial to your health since dark chocolate contains a good amount of antioxidants. Although NewTree’s dark milk chocolate probably doesn’t have enough cocoa to really be able to claim antioxidant benefits, it does claim to have 3 times more fiber and 30% less sugar than regular milk chocolate. But, the best part to me is still the taste – it’s absolutely delicious and a square or two of this chocolate equals the perfect dessert to me.

What I don’t like: As with any chocolate, you’re still taking in a bunch of calories and fats, so there is a need to watch how much of this you’re taking in. As with any candy, you do need to eat this chocolate in moderation.

The Verdict: Definitely check this chocolate out if you’re looking for something different. It’s not only delicious, but is certified 100% CO2 neutral and the company also contributes to the Amazon Rainforest. If you need one more reason to be convinced, I’ll give you another one: it’s Belgian chocolate

I made this super-easy, no-bake dessert on new year’s eve. If you’re making this for kids, or would like to keep it alcohol-free, feel free to leave out the limoncello. I think my hubs actually preferred it with less of this Italian, lemon-flavored liquor. This recipe would also be great for entertaining, especially with some raspberries and powdered sugar sprinkled on top. Be sure to buy gelatin-free pudding, if you want to serve this to vegetarians or simply do not care to eat gelatin.

Ingredients (for 4 people)

A 4 oz. box of instant vanilla pudding – you need 2 cups of pudding total
Milk,  for the pudding
4 tablespoons of prepared lemon curd
1 package of lady finger cookies
1/4 cup of limoncello (optional)

Directions

1. Prepare the vanilla pudding according to directions and mix in the 4 tablespoons of lemon curd. Set aside.

2. In an 8x6x2 glass Pyrex or other type of container, lay out a single layer of lady finger cookies, using half cookies on uncovered areas if needed.

3. Sprinkle the cookies with limoncello (optional), reserving about a tablespoon for the pudding.

4. Add the remaining limoncello to the pudding and spread out the pudding over the lady fingers. Refrigerate for at least 1 hour and serve in small bowls. Enjoy!