Black Bean Noodles with Thai Peanut Sauce

When I first gave up gluten a couple of years ago and stopped eating wheat-based pasta, I found brown rice pasta… and also occasionally enjoyed the white rice pasta favored by The Captain’s sister.  I never cared for either cold though, in pasta salads.

Then I decided to try a Paleo diet for a few months, and started using spaghetti squash in place of noodles. The firm strands of the baked spaghetti squash make a nice replacement for noodles in many dishes, particularly with tomato-based sauces.  But like the rice pastas, I just didn’t care for it cold at all.

Then I got a spiralizer and discovered zucchini noodles.  Zoodles quickly became my pasta of choice and I love them with both hot and cold sauces.  But lately, just when harvest here should be at its peak… sadly, the zukes are not very nice at all.  They are either too large and subsequently quite tasteless, or way too small to put through the spiralizer to make zoodles.

Lucky for me that I had come across and purchased this Organic Black Bean spaghetti at Costco a few weeks ago.  It has a high protein content 23g per serving, is gluten-free and quite tasty.  And for the low-carbers out there, it has only 5 net carbs per serving too…. and that all works out to 3 Points Plus if you are a Weight Watcher.  Oh yeah... it is also vegan and kosher.

I admit, the color of the cooked noodles does tend to put me off a bit, but the texture and the taste is very good.   They are good hot or cold.  And they only take 6 minutes to cook… I wish I had discovered them while we still lived on the sailboat.

The first time I tried them I ate them hot with a tomato and ground beef sauce.  Delicious.  Filling with great staying power.

And then I decided to try them cold.  And because The Captain would much rather have plain old wheat pasta, I made a single serving, just for me.

I cooked the 50g suggested amount for a single serving in boiling water for about 7 minutes.  Then I drained the noodles in a colander and held it under the cold water tap for a couple of minutes to cool the noodles as quickly as I could. I wanted to eat my lunch right away… if I had had more time, I would have left them in the fridge for a while to chill even more.

I made up a sauce with some PB2 and some gluten-free soy sauce (tamari) and then added some unflavored North Coast Naturals whey protein powder… to thicken my sauce and also give it a nutritional punch.  A few slices of red pepper and green onions and I was good to go… and gobble it all up! 

Next time I might add a bit of minced fresh garlic, and a sprinkle of red pepper flakes.  I am sure any unflavored protein powder would work, too.  If you used a pea or rice protein instead of whey you could make it vegan.  A few chopped peanuts or cashews would make it company-worthy!  And of course you could serve this quick sauce over any cold pasta, or zoodles.

Black Bean Noodles with Thai Peanut Sauce

Makes 1 serving

• 2 Tbs PB2
• 1 Tbs water
• 1 Tbs tamari
• 1/2 scoop NCN unflavored whey protein powder
• 1/3 medium red pepper
• 2 green onions
• 1 serving noodles of choice, prepared and chilled
• salt and pepper to season

1. Mix the PB2 and water in a small bowl until creamy.
2. Add the tamari (soy sauce) and blend well.  Set aside.
3. Slice the red pepper into thin strips.
4. Cut the green onions into short lengths.
5. Place the noodles in a serving bowl.
6. Pour the sauce over the noodles and then arrange the veggies over the top.
7. Serve with salt and pepper to season.

Per serving, sauce and veggies only.

Weight Watchers P+ = 3.

Calories 129; Protein 20g; Carbohydrate 11g; Fat 2 g; Fibre 4g.

50 g is a very generous serving. You may be happy with less. Yup, the color is not very appetizing at all.

Prep your veggies and make the sauce.

Assemble and dig in!

Printable Recipe

Have you tried black bean noodles?

Are you a fan of PB2?

Do you like to punch up your dishes with added protein/protein powder?

Bacon and Tomato Sauce

Doesn’t everything just taste better with bacon on it?
 
I don’t eat regular pasta anymore, preferring zoodles or spaghetti squash strands over wheat flour or even brown rice noodles.  But The Captain does like his pasta so I threw this together for lunch on Tuesday after we came home from the tennis court.

I was hungry, and hoped this might be quick. I already had some zoodles prepared and waiting in the fridge, so I put some water on to boil for The Captain’s linguine noodles while I made this sauce. It all came together in about 20 minutes.

I always keep some cooked, crumbled bacon in the freezer. It is just so handy to add a spoonful or two for a little flavor boost.  I also keep peeled garlic cloves in the fridge, too. If you don’t have crushed tomatoes on hand, use diced, or even fresh.. and you could also use your immersion/handheld blender to puree them if you like.

Bacon and Tomato Sauce
Makes 2 servings.

• 1 tsp olive oil
• 2 cloves garlic, peeled, smashed and minced
• 3/4 cup white onion, finely diced
• 1/4 cup cooked and crumbled bacon
• 1 cup canned crushed tomatoes
• 1/4 tsp red pepper flakes
• salt and pepper to taste
• fresh or dried basil for garnish and flavor punch

1. Warm the olive oil in a skillet or saucepan over MEDIUM heat.
2. Add the garlic and onions and saute about till softenened but not browned, about 7 or 8 minutes.
3. Add the bacon and mix.
4. Add the tomatoes and red pepper flakes and mix again. Allow to heat through.
5. Remove from heat and then ladle sauce over noodles of choice on serving plates. Garnish and season before serving.

Per serving, sauce only.
Weight Watchers P+ = 3.
Calories 132; Protein 8g; Carbohydrate 10g; Fat 7g; Fibre 2g.

Printable Recipe

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Protein Packed Creamy Hemp and Nooch Dressing or Dip

We have been having a real heat wave on the Island lately… and I am certainly not complaining about it… but we are eating a bit differently because of it.  I am not the least bit interested in heating up the kitchen by turning on the oven or the stove top to make lunch.  So, it is all about salads and dressings and dips for fresh veggies at my house these days.  This Protein Packed Creamy Hemp and Nooch Dressing, which can also be used as a dip, is the perfect lunch time condiment.

It is high in protein, low in fat, and it is tasty… also very easy to whip up quickly.  And it could easily be enjoyed on zoodles, too.  I happen to love this Organic Hemp Protein Powder by North Coast Naturals… it mixes readily and doesn’t alter the flavor of the other ingredients in the recipe…. it just provides a great nutritional punch.  And you all know I am a big nutritional yeast, or nooch, fan too.

Protein Packed Creamy Hemp and Nooch Dressing or Dip
Makes 1 serving

• 3/8 cup fat free plain Greek yogurt
• 2 Tbs nooch
• 1 Tbs hemp protein powder
• dash of lemon juice
• sprinkle of salt

1. Combine all ingredients and use as a salad topper or a dip for your favorite fresh veggies.

Per serving.
Weight Watchers P+ = 3.
Calories 128; Protein 20g; Carbohydrates 10g; Fat 2g; Fibre 6g.

Spoon it on….

and mix it in.  Enjoy!

Printable Recipe

What is your favorite quick lunch idea when the weather is sizzling?

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Yogurty Nooch and Tahini Sauce or Dip

When I put this sauce together to have on my zoodles for lunch the other day, I realized it was a bit different from the others I have made in the past, so I wrote it down and thought I would share it here… it really is a good one.  The combination of Greek yogurt with the nooch (that would be nutritional yeast) and tahini makes for a rich and tasty, very creamy and thick sauce.

It also works very nicely as a dip, which I realized when I poked some baby carrots into the piles of creamy sauce sitting on top of my zoodles.  Lovely. Tasty. Very satisfying.

I added a few snips of thyme and basil from my garden, for garnish, and I noticed that the thyme really takes over the flavor on the bites that had it.  If you don’t care for it, please don’t use it.  Garlic might be a nice addition as well, I think.  And of course you can use any Greek yogurt you like… I happen to prefer fat free.  The N.I. will vary accordingly.

Yogurty Nooch and Tahini Sauce or Dip
Makes 1 serving

• 3/4 cup fat free plain Greek yogurt
• 2 Tbs nutritional yeast
• 1 tsp tahini
• dash of salt

1. Mix the yogurt and the nutritional yeast until well blended, then add the tahini and salt and mix again.
2. Spoon on top of your favorite noodles or zoodles, or use as a dip with fresh veggies.

Per serving.
Weight Watchers P+ = 4.
Calories 158; Protein 22g; Carbohydrate 10g; Fat 3g; Fibre 3g.

Printable Recipe

Are you a nooch fan, too?    What is your favorite way to use it?

My Latest Obsession - North Coast Naturals Organic Hemp Protein Powder

I have several friends who really like North Coast Naturals Organic Hemp Protein Powder… so when I was given the opportunity to sample it recently, I was eager.  I had no idea what to expect.  But I trust these particular foodie friends!

When I checked the North Coast Naturals web site and looked at their Organic Hemp Protein Powder, I found this information:

Who wouldn’t be interested in  all of that?

I must say I was surprised by the color, which is sort of a light dusty brown… and the texture, which is a wee bit gritty.  I can discern no real flavor or taste to it, but I do like the nutritional information.  Two (2) Tbs of this protein powder contains 15g of Protein, only 2.5g of Fat, 9g of Carbohydrate and a whopping 8g of Fibre. It is Vegan, and sodium-free.  Normally I select a protein powder with fewer Carbs, but when they are mostly Fibre, I don’t hesitate.

Since it is flavor-neutral, I have been using it in savory dishes as well as sweet and am really pleased with the results.  The only time I would not recommend using it is where the color might be an issue… it does tend to make things brown or green!

I am always in favor of adding protein to my diet.  Without powders or other supplements, I find it nearly impossible to get in my daily requirement.  And, I do find that this Hemp Protein Powder seems to keep me satisfied much longer than a whey or soy protein powder does…and I wonder if that is because there is so fibre in it.

Here are some of the recipes I have created using this NCN Organic Hemp Protein Powder.  The first 2 are sauces for my zoodles… which of course could be used with pasta if you prefer.  And then I created a grain-free hot ‘cereal’ breakfast dish, and a dip for fresh fruit, too.  Read on!

Hemp and Yogurt Sauce for Zoodles and Noodles
Makes 1 serving

• 1/4 cup fat free plain Greek yogurt
• 1 Tbs North Coast Naturals Organic Hemp Protein Powder
• 2 cloves garlic, peeled, smashed, and minced

1. Mix yogurt and hemp protein powder until well-combined.
2. Stir in garlic and then refrigerate about 15 minutes for flavors to meld.
3. Toss with zoodles or noodles to serve. 
4. Season with salt and pepper if desired.

Per serving.
Weight Watchers P+ = 2.
Calories 97; Protein 14g; Carbohydrate 8g; Fat 1g; Fibre 4g.

Printable Recipe

And, you all know how much I love my Sensational Sesame Sauce.  I decided to add some Organic Hemp Protein Powder to it to give the nutritional value a boost, and it worked just fine… no change at all to the wonderful salty, smoky sesame taste.   And yes, I licked the bowl!



Hemp and Sesame Sauce for Zoodles and Noodles
Makes 1 serving

• 2 tsp Tahini paste
• 1 Tbs North Coast Naturals Organic Hemp Protein Powder
• 1 Tbs tamari soy sauce
• 1/2 tsp dark sesame oil

1. Mix tahini paste, hemp protein powder and tamari soy sauce till well-combined.
2. Stir in the dark sesame oil.
3. Toss with zoodles or noodles to serve.

Per serving.
Weight Watchers P+ = 4.
Calories 153; Protein 11g; Carbohydrate 7g; Fat 10g; Fibre 4g.

Printable Recipe

I like to have a hot ‘cereal’ sometimes for breakfast, but because I rarely, if EVER, eat grains (I hate to declare never cause ya never know!)  So, instead of oats or quinoa, or farro, or even brown rice, or wheat berries, I like to use ground flax meal.

I dressed mine up with some Greek yogurt, a few raisins and a bit of cinnamon.

Hot Hemp and Flax ‘Cereal’
Makes 1 serving

• 1/2 small ripe banana
• 1/4 cup egg whites
• 1 Tbs ground flax meal
• 1 Tbs North Coast Naturals Organic Hemp Protein Powder
• Dash of cinnamon

1. Mash banana in a medium bowl.
2. Add the egg whites and whip with a fork till frothy.
3. Stir in flax meal, hemp protein powder, and cinnamon.
4. Lightly coat the bottom of a saucepan with non-stick spray and set over MEDIUM heat.
5. When the spray has melted, add the banana mixture to the pan.
6. Cook, stirring continuously for approximately 3 or 4 minutes.  The color will lighten considerably as the egg white cooks and it will increase in volume.
7. Remove to serving bowl and garnish as desired.

Per serving.
Weight Watchers P+ = 4.
Calories 182; Protein 16g; Carbohydrate 18g; Fat 5g; Fibre 7g

Printable Recipe

Sometimes I like to slice up apples and have then with an almond butter and yogurt dip. So I added some NCN Organic Hemp Protein Powder and a dash of cinnamon to it… and it was really good, but the addition of a couple of drops of liquid vanilla-flavored Stevia turned it into fabulous. 

Hemp and Almond Butter Dip
Makes 1 serving

• 3 Tbs fat free Greek Yogurt
• 1 Tbs North Coast Naturals Organic Hemp Protein Powder
• 2 tsp almond butter
• Dash of cinnamon
• 2 drops of liquid vanilla Stevia, or to taste

1. Mix all the ingredients together till well-combined and enjoy with fresh cut up fruit such as apples, pears, peaches or bananas.

Per serving.
Weight Watchers P+ = 3.
Calories 140; Protein 14g; Carbohydrate 8g; Fat 7g; Fibre 6g

Printable Recipe

I am so enjoying this North Coast Naturals Organic Hemp Protein Powder… and will be sure to keep coming up with additional ways to get it into my day.  Watch for more new recipes and ideas coming soon.

Have you tried a Hemp Protein Powder?  Does the color put you off at all?