|Coconut Curry Noodles|
As I stood there in the aisle I tried to think of what I already had at home so that I wouldn't have to add too much more to my list and break my budget. Luckily I keep a fairly well stocked pantry and quickly realized that with the addition of a few fresh veggies I had enough to make a new meal using the purple noodles that was sure to please my family and be quick and easy to whip together on a school night. You could definitely change up this recipe with your favorite vegetables, and a different protein source. Fresh cooked shrimp, or even raw ones that you could then cook in the coconut milk (if you have more time), or cooked organic chicken or tofu would be delicious in the recipe, but I used the canned shrimp because I always have it on hand and it is an easy and convenient source of protein.
Now don't get all concerned about the level of fat in this meal because of the use of coconut milk. Yes, the regular kind can be high in fat, but because it comes from a plant source as opposed to a cut of beef or a block of cheese, it is the kind of saturated fat that your body actually needs. Of course you could use a lighter version of coconut milk, but you will sacrifice the creamy texture and the satisfying richness of the dish. Just because something is low in fat or lower in calories, doesn't necessarily make it healthier. Plus when you eat "real" food, the way nature intended it to be, you won't be inclined to overeat afterwards. This is the type of meal where you will not need a lot to be satisfied and although you could have dessert afterwards, you may not crave it like you would with other entrees. And yes, my plateful is huge, but I did a heavy work out this morning and have been busy in the kitchen ever since. So now it is time to eat!!!
|purple corn and rice noodles|
|cooked garlic, carrots and zucchini|
|sauce is ready|
|my son's plate|