Pad Thai Noodles enrobed in a creamy Sunflower Seed Sauce(vegan friendly)


Serves 2

4 oz pad Thai noodles

2 carrots- Julianned

4 TBsp red onion- diced

3 cloves garlic- minced

1 TBsp fresh ginger root- minced

6 TBsp sunflower seeds

7 TBsp coconut oil

2 tsp vegetable oil

2 tsp sirachi sauce

1 tsp rice wine vinegar

1 tsp soy sauce

1 TBsp honey

1 TBsp lime juice

Cook noodles with carrots and onions – about 5 minutes

Combine seeds, garlic, ginger

Pulse til smooth then add vinegar, honey, soy, sirachi, coconut oil, lime juice until smooth

Drain noodles and pour sauce over – serve with lime wedges and seeds to top

Egg Noodles with Turkey Stroganoff Sauce



1 lb ground turkey

12 portobello mushrooms(thin slices)

12 oz egg noodles

11 oz mushroom gravy

1/2 yellow onion(diced)

1 1/2 tbsp Worcestershire sauce

1 tsp dried oregano

2 tbsp butter

1 cup heavy cream

Boil noodles as directed

Sauté meat,mushrooms,onions until done. Add sauce and oregano and butter

Add gravy to meat 

Add cream and whisk until blended

Serve over noodles

So this uses turkey instead of beef and yes it’s not in meatball form. This is super quick for a mid week meal. It incorporates all the tastes of the original recipe but served in a different way.  Feel free to top with fresh dill

Spicy Thai Noodles and Veggies

3 carrots((thin slice)

2 celery stalk (thin slice)

6 mushrooms( thin slice)

1/2 red pepper(thin slice)

2 cloves garlic(minced)

1/4 cup oil

1 tsp sesame oil

3 tbsp soy sauce

1 tsp rice wine vinegar

1/8 tsp Sriracha  sauce

1/8 cup peanut butter

1 tbsp honey

1 box of whole wheat pasta

In a wok add all veggies and oils,soy,Sriracha,peanut butter, honey, garlic.    Cook until tender

Meanwhile cook past until done

Drain pasta  and add to sauce.  Serve with chopped peanuts, cilantro and a squeeze of lime .

Feel free to add more hot sauce- I tamed it down for my family- but then I added more for my plate.