This is going to be a micro post because I just wanted to share that TJs is now selling fresh spiralized veggie noodles! Above is the butternut squash! Yay!!! Now I have one fewer thing to whine about WF carrying and nobody else (so that’s good news for everyone).
They also have sweet potato and zucchini, which I haven’t tried yet, but I’ll be curious to see how they differ from the frozen ones they already sell. In any event. Get your hands on them and try this yummy little dish I threw together.
While the water was boiling and the squash was cooking, I toasted walnuts and got the rest of the bowl ready.
Arugula, sun dried tomatoes, leftover salmon and olive oil.
And then the other two ingreds we were waiting for, followed by LOTS of salt and pepper. Why am I so into pepper at the moment? Don’t know, don’t care. Gimme more pepper.
And since I was really feeling hungry, I added a few wedges of manchego on top.
And since Kyle was gone and the kids were eating leftover chili, I portioned the other half out for myself for later.
Is there anything more valuable mid week than a delicious lunch that is already made? Nope.
And since we are on the topic of lunches. I treated myself to a TJs kale and broccoli slaw salad and kettle chips.
I specifically put a limited number in my bowl and then put them away.
Of course that didn’t work at all and I went back for seconds and then thirds before finally calling it a day with the chips.
Truth be told, the three servings didn’t feel like too much, so even though the FDA would probably think my portion was way out of whack, I wasn’t mad about it. For me, stopping before I feel sick is a huge win, so let’s just tally that as a “w” and move on.
Final thing I wanted to share is that Nasoya now makes dumplings! You can store them in the freezer for an emergency dinner plan. I pulled a box of the tofu vegetable flavor out to cook up and bring to a family picnic for V’s school and the kids loved dipping them in tamari. It is perfectly portable veggie picnic fare. The other flavor they have is Thai basil (which sounds best to me).
Winner winner tofu dinner.
Good job Nasoya! Always coming up with new stuff! If they could do a GF product soon I’d be a VERY happy hippie.
I’ll have to try the butternut squash noodles, with the arugala and avocado that sounds like a great bring to work lunch! I’m not supposed to have whole nuts (ugh) but sliced almonds seem to be ok. I saw cut spaghetti squash chunks at TJs recently which kind of mystified me since i what i like about it is the stringy texture.
I loved those nasoya dumplings! Especially since most dumplings have negligible protein. They didn’t have the basil ones here, those sound delicious too
I’ve been wanting to try veggie noodles, but my guts can’t handle a lot of crunchy veggies. Do you keep your with a bit of crunch or do you cook them until soft? And those chips are so good! Portion sizes are just a way to measure. I always think a “correct” portion size is whatever my body needs that day 🙂 We sometimes buy the giant bag of regular Kettle Chips from Costco and if there’s space I will keep the opened bag in the fridge because I read somewhere it helps to retain crispness. Can you tell I love my chips? Ha!
What is the thinking with whole nuts vs chopped?
OOOOoooooo! Chips in the fridge for optimal crunch is VERY intriguing…although fridge space is definitely hard to come by.
I cook the noodles as long as possible before they get too done and start falling apart. I bet if you sauteed them from al dente it would be the ideal texture, but that involves two pans so I’m not sure if it’s in my future. They are still fine when al dente as long as you have enough other ingreds, or a lot of sauce, but really I prefer them as cooked as possible.
My dentist told me absolutely **no nuts** after i got the beautiful expensive porcelain crown and i almost cried but he said was too easy to chip the crown (not easy to repair that)….. but the sliced almonds aren’t exactly “hard” and i think if i get walnuts chopped small they’re a “softer” nut. something like munching a handful of whole almonds or something like a Kind bar with chunks of hard nuts is definitely a no-no. FML.
GAHHHHH. That’s so sad. Not that it’s remotely the same, but does soaking them make them ok?
I think so, only catch is after soaking nuts they’re, well, soft! Hahaha! I have massive crunchy food cravings so I’m on an ongoing quest to find a crisp crunchy not too hard substitute. So far “popped” lentils tossed with a ton of nooch are working kind of. This “recipe” but with prob a TB of coconut oil and whatever cooked lentils i have around
http://kblog.lunchboxbunch.com/2013/09/skillet-popped-lentils-aka-lentils-my.html?m=1
Yeah, I totally get it. The crunch is everything. Roasted salty chickpeas or edamame may kinda work, too. Although nothing is obviously close to the “real” thing.