Tag Archives: pasta

Easy Gluten-Free Vegetable Lo-Mein

When Ethan was around 18 months old, I would make him vegetable lo-mein all the time! He just loved noodles and it became my  go-to dish that I would make at least twice per week and keep in the fridge for a couple of days.  Made the perfect lunch for our outings to the Gymboree or playground.  He just loved it which of course made me happy to see he was chowing down on all of these nutrient-rich vegetables!

NOW come about 2 1/2 years later and I’ve started making the same dish using Banza chickpea pasta spaghetti! Have you ever tried this pasta?  If you haven’t, you must.  For one, it has 2x the protein and 4x the fiber of traditional white pasta!  No laundry list of ingredients with chickpeas being the primary ingredient next to tapioca, pea protein and xanthin gum (and all-natural, non-GMO fiber).  HELLO!!!! Kind of amazing right?  I feel so much better about my kids getting even more fiber and protein by eating this pasta versus another.  Give my vegetable lo-mein recipe a try.  Even my husband loved this one using Banza spaghetti!!

Ingredients:

1-8 oz box Banza chickpea spaghetti, cooked according to package directions

2 cups julienne cut or chopped vegetables like carrots, zucchini, red peppers, bok choy, mushrooms and/or broccoli

1 tablespoon sesame oil

2 teaspoons finely chopped garlic

1 1/2 teaspoons minced ginger

3 green onions, finely sliced

Sauce:

1 cup low sodium vegetable broth

2 teaspoons cornstarch

2 tablespoons low-sodium soy sauce

1 tablespoon hoisin sauce

Directions:

  1. Heat the sesame oil in a large skillet or wok over medium-high heat.
  2. Add the garlic and ginger and cook for 30 seconds.
  3. Add the vegetables and cook until the vegetables are heated through, 3 to 5 minutes.
  4. In the meantime, add all sauce ingredients to a mixing bowl and whisk until combined.
  5. Once vegetables are heated through, add the sauce and allow it to thicken, about 2-3 minutes.
  6. Add the Banza chickpea spaghetti and green onions.
  7. Mix well, coating the noodles.
  8. Transfer to a plate a serve or try these noodles cold!

 

 

 

Creamy “Race Car Wheels” Mac & Cheese

Who doesn’t love a creamy macaroni and cheese? Fun wheel shapes make this Mac and cheese extra special and fun! I remember reading one study that showed kids are more likely to try a new food when it has a fun name.. so we named this Race Car Wheels Mac and Cheese 😀 I made this using simple ingredients: cheese, milk, a little butter and flour for the roux. Then added in chopped spinach. I really wish more pasta brands would come out with more creative shapes!!  Or if you know of any brands that do, please share!

Ingredients:

1/2 box of Roselle or Wagon Wheels pasta

1/3 cup frozen chopped spinach, thawed

1 tablespoon unsalted butter

1 tablespoon all purpose flour

1 cup low fat milk

4 oz of mild cheddar cheese

Directions

  1. Cook pasta according to package directions and drain well
  2. In a pot over medium heat, melt the butter
  3. Once butter is melted, immediately add the flour and quickly whisk until you see a frothy foam
  4. Next add milk
  5. Continue whisking vigorously until milk thickens. Once it bubbles, lower the flame and add cheese
  6. Continue to stir until you get a nice cheese sauce consistency. Add in spinach and continue cooking about 1-2 minutes
  7. Then add the pasta and stir to combine. Enjoy!