Tag: red cabbage

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Thai Coconut Chicken Noodle Soup

My Thai Coconut Chicken Noodle Soup is not only gluten-free, it’s easily made vegan (by swapping chicken for tofu), soul-warming comfort food and, perhaps best of all, pink! The antioxidant-rich red cabbage added toward the end of the recipe gives a soft blush hue to the finished product making it an ideal Valentine’s day treat for you and your sweetheart.

In addition to its high antioxidant potency, red cabbage is loaded with vitamins A, C and K. Not to be outdone, the final ingredient that seals the flavor profile of this dish has a pretty impressive nutrient CV of its own. Cilantro, a plant native to southwest Asia and North Africa, is rich in antioxidants and a potent digestive aid. This like-it-or-leave-it herb has even been linked to reduced incidence of urinary tract infections due to its antibacterial properties.

If you’re looking for a low-key night in, this easy three-step recipe is a no-brainer. Speaking from experience, it’s best paired with a feel good romcom, a nice bottle of vino (light bodied unless you’re adding spice) and your favorite company.

Thai Coconut Chicken Noodle Soup 

What You’ll Need:

  • 8 oz thin rice noodles
  • 2 32-oz cartons of chicken broth
  • 3″ piece peeled ginger, minced
  • 3 cloves garlic, minced
  • Juice from 3 limes (save two halves)
  • 3 Tbs fish sauce
  • 1-2 tsp salt
  • 2 stalks dried lemongrass
  • 4-5 scallions, finely chopped
  • 2 cups unsweetened full fat coconut milk
  • 1 cup red cabbage (about 1/4 of a full head), thinly sliced
  • 2 8-oz boneless skinless chicken breasts, thinly sliced
  • 2 cups shittake mushrooms, thinly sliced
  • 1/2 cup fresh cilantro, finely chopped

How to Make It:

  1. Cook rice noodles according to package directions. Drain and set aside.
  2. In a large pot, bring the chicken broth and ginger to a boil. Reduce the heat and add the garlic, lime juice, two limes halves, fish sauce, salt and lemongrass. Cover and allow to simmer for 10 min. Add the coconut milk and scallions and return to a simmer. Add the chicken and cook until it is no longer pink (about 4 min). Add the mushrooms, cabbage and cilantro and cook another 4-5 min.
  3. Remove from heat and serve in deep bowls, creating a bed of noodles then spoon on liquid, veggies and chicken. Serve with additional cilantro and/or scallions, if desired.

Note: unlike many MOARfit recipes there is no heat in this dish. If your a spice fiend, kick it up by adding some diced jalapeno or red chili. And if you’re reading this tip after the fact, just do as we did and give it a generous hit of rooster sauce (aka sriracha).

{Adapted from Weekly Greens}

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10-Day Cleanse: Recipes (8-10)

Kale Citrus Salad with Chickpeas

Ingredients:

  • 1 orange, squeezed (4 tbs)
  • 2 tbs apple cider vinegar
  • 2 tbs sesame oil
  • 1 clove of garlic, minced
  • 1/4 tsp cayenne pepper
  • black pepper (and salt for the non-cleanse version)
  • 2 cups of curly kale or dinosaur kale
  • 1 cup red cabbage, shredded
  • 1/2 red onion, thinly sliced
  • 1/2 red pepper, thinly sliced
  • 2 tangerines, peeled and separated into sections
  • 2 tbs sunflower seeds
  • 1 tbs sesame seeds
  • 1 cup chickpeas

How to make it:

  1. In a large bowl, squeeze fresh juice of one orange and add apple cider vinegar, sesame oil, cayenne pepper, black pepper and 1 clove minced garlic. Whisk to combine.
  2. In same the bowl, add kale and cabbage. Massage the dressing made in step 1 into the leaves of the kale and shreds of cabbage for at least 2 minutes. Let the kale to sit and marinate for 30 min or more.
  3. Add shallots, red pepper, tangerine sections, sunflower seeds, sesame seeds and chickpeas and toss to combine.
  4. Let the whole salad marinate in the fridge overnight, then enjoy!

Warm Vegetarian Quinoa Salad

Ingredients:

  • 3/4 cup quinoa, uncooked
  • 1 1/2 cups water
  • 1 tbs coconut oil
  • 1/2 eggplant, diced
  • 1 small zucchini, diced
  • 2 cloves of garlic, diced
  • 1/4 tsp chili powder
  • black pepper (and salt for the non-cleanse version)
  • 1 red bell pepper, diced
  • 1/2 cup red kidney beans
  • 1/2 cup chickpeas

How to make it:

  1. In a medium saucepan, toast quinoa over medium-high heat for 1-2 min, being careful not to let it burn. Add water, bring to a boil, then reduce heat to a simmer and cook for 15 min or until all water is absorbed.
  2. While quinoa cooks, heat coconut oil in a large sauté pan over medium heat. Add diced eggplant and zucchini and cook for 7-8 min, or until veggies are tender. Add 2 cloves minced garlic and cook for another 2-3 min. Remove from heat.
  3. When quinoa is done, remove from heat. Add sautéed veggies to quinoa, add black pepper and chili powder, and give it a good mix. (Note: when you’re not on the cleanse, add salt–it’ll taste yummier)
  4. Wait 5-10 minutes then add diced red pepper, red kidney beans, and chickpeas to the quinoa mix.
  5. Taste for seasoning, adjust, and enjoy!