Split Pea Soup with Veggies

Split Pea Soup with Veggies

When the temperatures drop from 100° to 57° & then to 49° in 2 days, another batch of soup was in order. Although by the time I had my few missing vegetables today, 64° was a little less chilly. Here is my split pea soup with sauteed vegetables & 4 strips of bacon added. I also swapped out celery in favor of bok choy.


1/2 large yellow onion (1 & 1/4 c. diced onions)

1 bunch golden beets diced

3 lg carrots diced

1 bunch of bok choy diced

4 strips of bacon

Sautee onions, carrots, & golden beets in coconut oil in one pan.

Add pink Himalayan salt.

Bacon & bok choy in 1 pan, onions, carrots, & golden beets in another pan.

Sautee bok choy with 4 strips of bacon in another pan. Add in 4 diced garlic cloves.

Rinse & cook 1 & 1/2 c. green split peas to directions.

1 qt chicken stock

2 tsp Kirkland Signature No-salt 21 spice blend

After the onions, carrots, & beets were sauteed, & while the peas finished cooking, I added 1 quart of chicken broth to the veggies. Add 2 tsp Kirkland No-salt seasoning mix. Simmer.

Once the peas were fully cooked, I blended them with my hand mixer. Then, I added the sauteed vegetables in broth, and bacon. Simmer for 15 minutes.

I left the water in when blending the cooked peas, so it’s a little thinner than last time I made pea soup.

Still very delicious!!

Split pea soup with veggies and bacon.
Apple-Onion Savory-Sweet Corn-Cakes

Apple-Onion Savory-Sweet Corn-Cakes

Yes, I’m still on a pancake making kick.  Here’s the latest pancake variation I’ve made today.

I had forgotten about some stone-ground blue cornmeal in my refrigerator, so that’s how the idea came about.  I decided to do a cross between corn cakes with apples,  and the Asian inspired green onion pancake.  One trick I learned from a cornbread recipe, when using stone-ground cornmeal, is to soak it in milk for a little bit.

Apple-Onion Corn pancakes. Makes 12 medium pancakes.

Because my new electric skillet is so hot, I needed to adjust to 325° from 350° previously, in order to make them cook through without burning. Still about 2 minutes on each side of the pancakes.

Apple-Onion corn pancakes !!

Top these with some honey!

Yummy savory & sweet corn pancakes!
Balsamic Potato Salad,  Quinoa Salad, Corn, & Chicken

Balsamic Potato Salad,  Quinoa Salad, Corn, & Chicken

I first made this balsamic potato salad back in April, early on in this Corona-Apocalypse 2020.  I mixed balsamic vinegar with honey, salt & pepper, & sauteed onions. I wasn’t going to buy balsamic on my recent visit, but it was $3 off, so only $9 for 1 liter. It even has the “made in Italy” certifications.

Balsamic vinegar, honey, pink Himalayan salt & cracked black pepper.
5lb bag of baby potatoes, also from Costco 😄😂
The red bell pepper is for the quinoa salad, sauteed in with diced onions. Later, I tossed in green onions & balsamic vinegar to give them a light sautee.
You’d think this was an advertisement for Costco, but I’m just a regular member. Kirkland Balsamic, honey, & pink salt + pepper 

Once the potatoes were cooked, I took 1/2 C. of balsamic & 1/2 C. of honey, & microwaved 25 seconds to thin out the honey. Sprinkle pink Himalayan salt & cracked black pepper into mix, then whisk it. Poured that mix onto the cooked potatoes. I found that dumping the potatoes between the bowl and kettle, was easier than stirring it. Made a 2nd smaller mixture of honey & balsamic & poured more onto potatoes. The last thing I added was sauteed onions. I put it in the fridge, & moved on to the quinoa salad.



As for the quinoa salad, after cooking, add sauteed red bell pepper, green onions, pink salt, & 1/3 C. balsamic vinegar. Stir & add fresh grated Romano. I put it in the freezer to cool faster, before adding tomatoes & cucumbers. Then both potato salad & quinoa salad went into the freezer for a faster cool down. I was getting hungry at this point, and still had corn on the cob to make. I highly recommend trying steak seasoning on your corn, specifically Penzey’s Mitchell Street Steak seasoning is great on corn.



Potato Salad:

5 lbs baby potatoes

1 yellow onion sliced & sauteed.

1 C. of Balsamic vinegar (may add more beforeeating)

About 2/3 to 3/4 C. Honey, warmed to thin it.

Pink Himalayan salt

Cracked black pepper


Quinoa Salad:

1 & 1/4 C. Quinoa, dry & cooked to directions

1 red bell pepper

2 cucumbers

Campari tomatoes (about 6)

Green onions

Balsamic vinegar

1 in 1/4 cup dry quinoa. One red bell pepper


As I mentioned, I put both salads in the freezer to cool faster. Now, I’m ready for corn on the cob.

Also, I’m cheating with a store-bought rotisserie chicken. Otherwise, everything else is homemade. Close enough. I also have fresh, locally grown watermelon.

Perhaps you can enjoy one or both of these salads with your Labor Day weekend meal! 😃😎

Yummy!
Hearty Carrot Soup

Hearty Carrot Soup

Sometimes when I go to Costco, I’m not sure what I want from the produce section. I decided to pick up a 6-LB bag of organic carrots for just $4.50. Carrot soup was now on my upcoming menu.

As someone who has chronic pain issues, as well as minor coordination issues at times, I don’t have the best knife skills. I picked up this handy chopper at Bed Bath and Beyond for less than $20. Another great kitchen gadget I bought recently.  I honestly thought it wouldn’t last very long, because the hinges are plastic, but it hasn’t broken in 6+ months of use. It even cuts potatoes if you cut wedges first. I found that out when I randomly decided I was buying a 10 LB bag of yellow gold potatoes, which I ended up making potato soup with it. Also thanks to Costco here.

Handy chopper I bought
Sauteed celery, onion, 3 carrots, 1 bell pepper, ginger, & garlic cloves

Cut up the remainder of 6 lb of carrots, put in stock pot with 3 & 1/2 c. chicken broth, & 5 c. of water.  After carrots have boiled for a few minutes, add in sauteed carrot, onion, & celery mixture.  Let the carrots cook on a medium boil until soft.  Add in seasonings.

After soup mixture is cooked, let it cool down some.  Then, use a blender or a food processor to puree soup. I planned to add additional diced celery, riced cauliflower, & some leftover frozen zucchini noodles I had. Let everything cook on medium simmer for at least 30 minutes.


6 LBS carrots – 3 carrots set aside for sauteed soup base.

2 bunches of celery

1 & 1/2 yellow onions

5 – 7 garlic cloves depending on size.

Fresh ginger

1 green bell pepper

3 & 1/2 C. Chicken broth + 5 C. of water + 2-3 C. Water added to riced cauliflower & zucchini in pot.

2-3 TSP Kirkland No-Salt seasoning blend 21 spice

2 TSP Turmeric

Pink Himalayan salt

16 oz riced cauliflower

Leftover frozen zucchini noodles

1 & 1/3 C. Heavy cream


I wanted a pureed carrot soup, but I also wanted to add in chunky vegetables to give heartiness and texture.  I pureed the leftover zucchini noodles – before I added back 1/2 of the carrot puree to stock pot – that has cauli-rice, 2-3 C. water, & additional seasonings.  Cook 20 minutes on medium-high, until celery is cooked.  Add remaining pureed soup to stock pot.  Stir in about 1 & 1/3 C. heavy cream.  Simmer 15 minutes. 

Enjoy! Today turned out to be a cloudy day, it even started to sprinkle when I was almost done making this soup. Perfect day for summer soup. Plus planned leftover soup for the week.

The soup could be made vegetarian / vegan with vegetable broth and canned coconut milk.

Finished carrot soup
Caramel Mocha Cake

Caramel Mocha Cake

This is another cake I made 1 year ago, & brought it to work. Another one of my famous (at work) doctored Duncan Hines cakes.

Caramel Mocha Cake with Espresso Cream Frosting & filling

1 & 1/2 TBSP ground espresso dark roast (decaf).

1 TBSP Watkins Caramel Extract

1/2 TSP vanilla extract

1/4 C. So Delicious unsweetened vanilla coconut milk. mixed with:

3/4 C. Brewed cold coffee. Mix with 1/4 C. coconut milk

All of the above ingredients added to yellow cake mix.

1 pkg Duncan Hines classic Butter Golden cake mix (sub melted coconut oil for butter).

1/2 C. Unrefined coconut oil (soft/melted).

Topping & filling for layer cake:

2x 16 oz heavy whipping cream

1/2 C. Powdered sugar

1/4 C. Unsweetened bakers cocoa powder (mix cocoa powder with dry powdered sugar – before adding to whipped cream – for best results). I also mixed in a little dry decaf espresso but I don’t remember how much I put.

Bake cake mixture divided into 2 square cake pans.

Once cake is cooled, layer in cocoa-whipped cream. Then add a topping of the cocoa-whipped cream.

Decorated cake with Kraft caramel bits, white chocolate chips, & pecans. Finished cake was not overwhelmingly sweet tasting. I even could have used a touch more caramel extract.

Layered Caramel Mocha Cake
Doctored up Duncan Hines Caramel Mocha cake
Half eaten caramel mocha cake
Cauliflower – Jasmine rice & green beans, with chicken

Cauliflower – Jasmine rice & green beans, with chicken

Nothing too fancy here today. I cooked up some of my brown jasmine rice, I also sauteed some riced cauliflower with onions and coconut oil. As I was catching up on dishes prior to cooking, I started re-watching the Big Bang Theory from season 1 on streaming. Funny stuff!

I cooked boneless skinless chicken in coconut oil as well, and tossed the green beans on top to cook.

I seasoned everything with the Costco no salt 21 seasoning blend, some of my Penzeys revolutions spice blend, as well as pink salt. I did add chicken broth to the jasmine rice as it was just about finished.

A combo of Jasmine and cauliflower rice, green beans, & boneless chicken

1 pound boneless skinless chicken tenders

3 cups of green beans roughly

1/2 onion diced

16 oz of riced cauliflower thawed.

1 cup brown jasmine rice (dry).

Sautee the riced cauliflower in coconut oil with onions and seasoning, once jasmine rice is cooked, combine the two together. Sprinkled a little more Penzeys Revolution spice blend on everything.

Nothing fancy, but definitely tasty!

Caramel protein pancakes.

Caramel protein pancakes.

I’ve been playing around with the recipe that I posted a little while back about almond flour pancakes. I vary the amounts of almond flour to regular all-purpose flour. I just prefer the texture better. I’m not Gluten Sensitive or anything like that. I’ve just thought it would be healthier to use almond flour.

This time, I added Premier Protein caramel Shake along with some milk. I found that about a 55% to 45% ratio of all purpose flour to almond flour produces the consistency that I like. I’m also glad I invested the $19 into an electric griddle. Best kitchen investment I’ve made recently.

I cut up 4 lb of plums again before making these. Although this time I only microwaved them for about 2 minutes with some honey

Diced plums for pancakes
Dry and wet pancake ingredients
Recipe. I forgot to write: 3 & 1/4 TSP baking powder.
Pancakes cooking on my new electric griddle pan. 350° 1-2 mins each side. Used 1/3 cup to pour pancakes. Makes 12-14 pancakes.

I’ve been used to doing meal prep for work for about 2 years. I had even gotten into the habit of preparing a breakfast bake for the week. So now, I make a few extra pancakes for a couple days. They’re not too bad microwaved with a little honey & fruit.

Caramel protein pancakes topped with diced plums and honey.
Zucchini Noodle Chicken & Broccoli Alfredo

Zucchini Noodle Chicken & Broccoli Alfredo

I finally decided to try making zucchini noodles today. I got an inexpensive handheld spiralizer. For the price I paid, it works pretty decent. I did cut my finger just a bit, but that’s my own fault.

I’m not real experienced with making homemade Alfredo, so this turned out a little thinner than I wanted. I got it thicker the last time I made it, but I don’t remember what I did differently. Oh well. Still tasty.

Spiralized 5 zucchini into noodles

1 lb of boneless chicken cooked with onions, pink salt, black pepper, & white pepper.

1 lb broccoli florets

Alfredo sauce seasoned with black pepper, white pepper, & onion powder, & pink salt.

Fresh sliced campari tomatoes & grated Romano cheese on top.

Zucchini Noodle Alfredo

Quite tasty, but I will have to work on my alfredo sauce skills.

Zucchini Noodle Alfredo, plus another delicious Costco Wine.

Pineapple coconut layer cake & semifreddo

Pineapple coconut layer cake & semifreddo

This is something that I made 1 year ago, for a work potluck party.  Although  people have suggested it, part of the reason I don’t have a restaurant or something, is because I don’t make the same things consistently. I kind of wing it when I make something. Therefore I don’t remember 100% how I did all of the cake add-ins to this. It will probably not be the same if I tried to make it again.  Which is why I only do this for me, & sometimes to bring to work.

Once again, I got the idea for making semifreddo from Create TV’s A T K. I’ve never even tried to make ice cream or custard prior to this. So this was quite the nerve-wracking undertaking making this for work. But it all turned out good.  Everything disappeared at work.  At least I finally invested in a cake carrier prior to bringing this one to work. 😃 It was getting pretty awkward bringing my desserts to work prior to that.

Homemade semifreddo & pineapple coconut layer cake! About gone! 😚
Everything that went into my homemade semifreddo and pineapple coconut cake, plus the eggs & coconut cream not pictured.

I’ve learned that Duncan Hines is an excellent base to doctor a cake from. I’ve never made a cake from scratch, and I have no intention of trying to start making cakes from scratch now. I once read an article about how some professional Bakeries start from mixes (often Duncan). Also, that people who swore they could “tell the difference” in scratch vs box mix, couldn’t actually tell the difference when put to the test.  I do make other things like cookies from scratch. I always add things to a box mix, like milk instead of water. I believe I added a bit of crushed pineapple & coconut cream into this mix. I divided & baked into 3 round layer pans. I also don’t have the kind of fine coordination skills to cut a cake into layers without making a disastrous mess.

I often make the filling & the frosting the same thing. I don’t like a very sweet frosting. This is mostly cream cheese with heavy whipping cream.
I purposely added lemon juice, because I didn’t want it to be too sweet with everything else I was adding to the cake, and the filling/frosting, and the semifreddo
Finished semifreddo. Just a bit of vanilla and banana extracts, and shredded coconut, topped with pineapple.

Although I got the original idea from watching create TVs America’s Test Kitchen, I didn’t want to make a chocolate semifreddo, so I looked for another recipe. I came across a YouTuber Laura Vitale. I watched the custard part several times while making it, as this was brand new to me. I did adapt the recipe slightly. I didn’t have vanilla beans, I used a bit of vanilla extract, a bit of banana extract. I added shredded coconut & just a bit of coconut cream to it. Since I was bringing it to work, I also doubled the recipe. The Duncan Hines mixed I used was the butter golden mix, although I used melted coconut oil.

My hand scribbled double recipe I adapted. Semifreddo
My adapted semifreddo recipe continued.
Homemade semifreddo with vanilla & banana extract, a bit of cream of coconut, & shredded coconut. Topped with pineapple.
Fried Taco Pizzas or Chicken Enchilada Pizzas

Fried Taco Pizzas or Chicken Enchilada Pizzas

I debated posting this since I didn’t do much to make this food look pretty. A while back, when I made enchiladas, I opened up a can of sauce and needed to add stuff to it to make it where I could eat it. So, I had a lot of leftover enchilada sauce. I got some corn tortillas yesterday, and decided that this was what I was going to make. I did not turn on my oven today. I used my new griddle pan. I brushed the corn tortillas with coconut oil before putting them on the griddle.

Boneless skinless chicken breast

Enchilada sauce

Sauteed red and green bell peppers and sauteed onions. ( I cooked the chicken on top of the bell peppers)

Slices of mild cheddar cheese

Avocado on top.

Chicken enchilada pizzas or fried tacos
Fried corn tortilla taco… or chicken enchilada Pizza
Quinoa Bacon Salad

Quinoa Bacon Salad

I wasn’t sure what I was going to make when I pulled the bacon out to thaw.  I was already thinking about using some of the quinoa I have.  I’m also still trying to use up the spinach as per Wed’s blog post, & I still had a few campari tomatoes left, & 2 carrots.

Quinoa salad with bacon it is.

1 lb bacon cooked

1 cup dry quinoa cooked

3 cups chopped spinach in food processor

2 carrots chopped & put in food processor.

5 campari tomatoes diced

Pink Himalayan salt

A couple tbsp of balsamic vinegar at the end. Topped with fresh grated Romano cheese.

Quinoa salad with spinach, bacon, Tomatoes, shredded carrots, balsamic vinegar & Romano

I also whipped up a quick drink. Pomegranate liqueur, triple sec, Black cherry sparkling water. 🙂

Quinoa salad & a pomegranate mixed drink

I don’t always feel like cooking….

I don’t always feel like cooking….

I thought I was going to do something much different with these ingredients, when I bought everything over the weekend. I pulled the chicken out yesterday to thaw, but that’s as far as I got. I ended up ordering some fast food last night! Oops.

Today, I needed to cook the thawed chicken, 2 large zucchini, 2 sweet potato before they weren’t any good anymore. I also was over ambitious (again) about my willingness to eat 1 lb of baby spinach before it goes bad. As usual when I buy that big tub of spinach. I’ve been a little bit less than motivated this week. So, I didn’t put a whole lot of thought into this dinner. It’s still quite tasty!

1.1 lb boneless chicken breast

2 large Zucchini sliced

2 sweet potatoes sliced

1 small onion diced

3 cups chopped fresh spinach

Pink Himalayan salt

Penzey’s Revolution spice blend

Soy sauce

I did the unthinkable, and I turned my oven on, in Texas summer heat. I baked the sliced sweet potatoes on a pan with coconut oil at 425 for about 25 minutes. Sauteed zucchini with coconut oil, a bit of soy sauce, some Penzey’s Revolution , and pink salt. I cooked the chicken in a separate pan, with diced sauteed onion. I topped the chicken with chopped spinach, & more Penzey’s Revolution, pink salt, and a bit of soy sauce.

Chicken, Spinach, Zucchini, & Sweet Potato.

It doesn’t look like much, & I’m eating on a paper plate today, but it sure is delicious!

Blueberry almond flour pancakes with plum & honey

Blueberry almond flour pancakes with plum & honey

This weekend, I picked up a new non-stick griddle from JCPenney. I got this for the purpose of making some extra pancakes all at the same time. While the price was good, I’m glad I didn’t use the temperature and time suggestions for cooking pancakes. Small pancakes only took 1-2 minutes on each side at only 350°, versus 2 to 6 minutes at 400° as the manual suggested. Last night, I peeled, diced, and cooked 4 lb of plums with cinnamon and a bit of honey!

Cooking plums with honey and cinnamon
4 lb of plums cooked with honey & cinnamon …all cooked down to this LOL

2 c. almond flour

1 c. all purpose flour

2 tsp baking powder

1/2 tsp salt

5 eggs

1 c. whole milk or buttermilk

1 tbsp coconut oil

3 tsp vanilla

1 & 1/4 c. Fresh blueberries cut up

Prepare the dry ingredients separate from the liquid ingredients. Next put diced fresh blueberries into the liquid ingredients, before mixing all into dry ingredients.

On a non-stick griddle pan, 1 to 2 minutes on each side at 350° was all it needed for small pancakes, more time may be needed depending on size of pancakes.

Top the blueberry pancakes with honey and Plum.

Pasta with grass-fed beef Bolognese sauce

Pasta with grass-fed beef Bolognese sauce

My absolute favorite cooking channel is PBS Create TV channel. It’s even a local channel, no cable needed to catch it.  And unlike most cooking networks today, it’s not just cooking competitions. One of my favorite chefs on Create TV is Lidia Bastianich.  While it’s not necessary to have Cable to see it, I do use Youtube TV and I have some episodes recorded on there.  So, when I was thinking about making a pasta dish, I watched a few Lidia episodes for some Italian inspiration.  I am by no means a chef, or an expert on “authentic” Italian food, but I did my best with this. 

This is a grass fed beef pasta sauce, with veggies added. 

Onion, garlic, and carrots
Spinach and garlic

1 lb grass-fed ground beef

2 small yellow onions

1 large carrot or 2 smaller carrots

4 cloves garlic

8 oz tomato sauce

6 oz tomato paste

Pink Himalayan Salt

Black Pepper

Thyme – dried after growing on my patio garden

1 tbsp Kirkland Signature Organic No Salt seasoning – a 21 spice blend

1 pkg of your preferred pasta, I had linguine to use up

3 oz cabernet or other dry red wine.

Dice onions, carrot, & chop garlic & Sautee in oil. Add salt.

While sautéing, add in 1 lb ground beef – I found grass fed beef on sale at Sprouts for 5.99/lb.

Bolognese sauce with grass fed beef

As meat is cooking, add tomato sauce and tomato paste.

As meat and tomato sauce are cooking, add in 3 cups chopped spinach – I used a food processor.

Bolognese with chopped spinach added

Once spinach is stirred into sauce, add in 3 oz cabernet, stir.

Let simmer for 15 minutes. 

Cooking bolognese with chopped spinach

Cook pasta. Prepare a salad or garlic bread if you wish. 

I added a few fresh Campari tomatoes after my sauce was almost done cooking.

Bolognese, spinach salad, & Rioja red wine. 🙂

Top with fresh grated Parmesan or Romano cheese.

Enjoy with your favorite glass of wine!  I broke out my grandmother’s fancy dishes to take a nicer picture. I know my food presentation isn’t always the best. 🙂

Spaghetti Bolognese, Spinach Salad & Rioja red wine
Corn tortilla nachos & Pomegranate Margarita

Corn tortilla nachos & Pomegranate Margarita

Corn tortillas

Ever have a few extra corn tortillas and want to do something different with them? I decided to fry them and turn them into homemade nacho chips.

Corn tortillas cut into nachos

Cut the corn tortillas into 1/4’s

Fry them in a light oil. I have a large Costco size coconut oil oh, so I tend to use that for everything. Be sure to flip them, and watch that they don’t burn. You could also do these in an airfryer if you wanted it to be a little healthier.

In a separate pan, cook black beans, or your choice of bean, with diced tomatoes, salt, & taco seasoning.

Once corn tortillas are crispy and lightly browned, remove them and set on a baking sheet. I usually line my baking pans with foil. I had some sliced cheese that I need to use up. Add the black beans and diced tomatoes and a little more cheese on top. Use your Broiler for about 2 minutes.

Homemade nachos

I had my nachos with guacamole, sour cream, lettuce, and salsa.

Then, I made a pomegranate margarita

Pomegranate margarita

1 & 1/2 ounce silver tequila. 1 oz triple sec. 1 & 1/2 ounce pomegranate liqueur. 1 oz good margarita mix. Garnish with lime. I also used lime juice ice cubes seen in 1 of my previous blogs

Onion Recall? What’s next?

Onion Recall? What’s next?

Don’t let BigFarma & BigGARLIC TELL YOU WHAT’S SAFE TO EAT

Freedom!! You can’t tell me what is safe to put in MY BODY !! 🇺🇸🇺🇲🦅
https://www.cdc.gov/media/releases/2020/s0731-salmonella-red-onions.html

Therefore, I’m organizing a “Freedom to Eat” rally. We will NOT be denied our constitutional rights to eat anything! Liberty!Including these recalled ONIONS! Salmonella? more like SCAMonella! The government is corrupted by BigFarma – who is now OWNED by BigGarlic! BigGARLIC doesn’t want you to know the TRUTH ABOUT ONIONS. I suggest we all run out to buy ALL the Onions, before those crybaby LIBS (aka DumboCrats) shut down the country over a handful of deaths. Those people were gonna die anyway! Probably all had preexisting conditions! ‘MERICA! #freedom

Onion Recall ?? Don’t believe everything the government says!

Join my online protest!!

This is a joke. Sarcasm. 🌰🌰🌰🌰🌰🌰🇺🇸🇺🇸🇺🇲 #Merica #FREEDOM #protest #coronaApocalypse

Zucchini, Green Bean & Udon Noodle stir fry.

Zucchini, Green Bean & Udon Noodle stir fry.

Zucchini, Green Bean & Udon Noodle stir fry.

This is my first attempt making udon noodles.  I picked them up at a local Asian grocery store a while back, and they’ve sat in my cupboard waiting for me to cook. 

Udon Noodles, Zucchini & Green Beans

When I went in search of local watermelons, I was recommended a local farm who sells at a mini farmers market, only 3 vendors at this little market.  I also got zucchini in addition to watermelon – which I’m making my first attempt at fermenting the watermelon seeds, as was suggested I do, so I can try to grow my own watermelons sometime in the future. I’ve recently aquired 10 acres of undeveloped land, that I intend to very slowly develop. Someday, I hope to have a homestead there, with a full garden and all. Maybe a few ducks. I really want ducks and a duck pond. 

Anyway. I know I hate when I have to scroll to the bottom of the blog for the food recipe part.

3 med zucchini & 1 large zucchini – cut into noodles using a vegetable peeler.

1-2 lbs green beens (didn’t measure) sautéed in coconut oil.

Pink Himalayan Salt

Penzey’s “Revolution” spice blend

Soy sauce.

1 pkg udon noodles – 9.5oz noodles.

Salt green beans as they are sautéed in coconut oil. Once green beans are cooked, toss zucchini noodles in the pan, add soy sauce, add Penzey’s Revolution spice blend, then cover pan and let zucchini noodles cook.

Sauteed Zucchini and Green Beans

Cook udon noodles according to directions.

Rinse & drain udon noodles once cooked. Return to pan, add soy sauce. Add Penzey’s Revolution spice blend.  Serve udon noodles with zucchini & green beans! I was going to add some sautéed onions, but I didn’t get to those. This was an unintended “meatless Monday” meal. Since I am used to doing Meal Prep for work, I still cook a couple of days worth of food during this quarantine kitchen life of the Corona Apocalypse time.

Udon Noodles, Zucchini and Green Beans