As the fresh prince of bel air would say, my life got flip turned upside down.
Sometimes self love is the hardest thing. Especially if you’re like me and continually put others first. Even when doing so does them a disservice. Life’s a real B sometimes, forcing you to make those tough decisions and question your self worth.
My gusto for culinary delights has decreased over the stress of these past weeks, along with my waistline. Again with the self love thing, food often tops the list of things I have tortured myself with in the past. Emotional eating, or its opposite is a reality for so many of us under duress (and who isn’t). Inspiration is creeping back in to my life, mostly thanks to Jamie Oliver’s cookbooks and food gawker. I’m not worried about macros or calories or paleo right now, my focus is on enjoyment and quality, something that will cheer me up without creating digestive havoc. Enter: gluten free rice ramen noodles. As many of you can surely relate I was obsessed with ramen noodles as a child and ate them raw or cooked day and night. It’s slightly terrifying just how many MSG packages I must have consumed along with my favourite comfort food.
After reading Dr. Mercola’s article on what happens inside your stomach when you eat instant noodles the next time I eat them would have to be under torture. But I’ve happily discover lotus foods gluten free organic rice ramen alternative made from rice and millet and they are surprisingly SO freakin’ good.
I don’t often eat peanuts or peanut butter because they are actually a legume and can be difficult to digest. Conventional peanuts and peanut butter also have very low standards when it comes to moulds like aflatoxin and by the time we get them are often rancid. But there are a few good companies out there and really what other flavour compares to peanut? It’s directly correlated with fond memories of childhood lunches and has long been a staple food in this part of the world. Once in awhile I need to get my peanut fix so I opt for this brand of peanut butter which is made with coconut oil. Coconut oil has natural anti-fungal compounds in it so I like to think that it helps preserve the integrity of the peanuts. No real studies on this but I don’t get that rancid taste from this peanut butter like I would others.
One of my favourite Vietnamese restaurants makes this luscious peanut noodle soup with loads of fresh cucumber noodles. There’s something about peanut and cucumber, I think it rivals PB&J any day. Paired with the sweetness of mango and thick luscious ramen noodles these Cucumber Mango Gluten Free Ramen Bowls brought my appetite back pretty quickly. I’m back in action folks…and ps. I missed you.
- 2 Tbs crunchy peanut butter
- 1 Tbs tamari or coconut aminos
- 2 garlic cloves, crushed
- 1 tsp red chili flakes
- 1 lime, juiced
- 1 tsp coconut sugar
- 4 C chicken broth
- 2 gluten free lotus foods ramen cakes
- 1 cucumber, cut lengthwise into thin strips and then cut again to make long vertical noodles
- 1/2 ripe mango, cut into thin strips and cut again lengthwise for thin strands
- 2 green onions or scallions, thinly sliced
- crushed peanut or cashews for topping
- In a blender combine peanut butter, tamari, garlic, chili, lime juice, coconut sugar and chicken broth until smooth. Transfer to a sauce pan and heat until simmering.
- Add ramen noodle cakes to brother and cover for 3-5 minutes until soft and tender.
- Separate noodles and broth into two large bowls and add a generous amount of the cucumber and mango strips on top with a sprinkle of green onion and crushed nuts.
- Serve hot or cold and enjoy!