Saving money for holidays and other fun things can be so hard especially when on mainly one income but I find that if you don’t waste your money on unnecessary purchases and meal plan then it is pretty amazing how much you can save!
I make this meal usually at the end of our week before the shopping gets done and I just tend to use what veges are left over in the fridge so nothing goes to waste. It is definitely my favourite dish at the moment and is so great for you too 🙂 Some may think it is weird to have roast veges on noodles but it is actually amazing. Of course you could have it with rice, cous cous or quinoa but it isn’t as yummy as noodles! If you have parsnips in season you can make a parsnip gravy to pour over (roasted parsnips blended to a creamy consistency with a bit of vege stock)
Balsamic Roast Tofu and Veges on Rice Noodles (V,GF)
250g firm tofu
1 small capsicum (bell pepper)
half a small butternut pumpkin (squash)
1 large onion
add any other ingredients like broccoli, cauliflower or kale
half a bulb of garlic separated with skins still on
olive oil to coat veges
1 packet of rice stick noodles
salt and pepper
Preheat oven to 200 degrees celsius and chop all the veges and tofu into similar size chunks (about 2cm cubes) and put them all into a large baking tray sprinkle with olive oil (or oil of choice) and salt and also splash over some balsamic vinegar. Mix all of this through with your hands to coat all of the veges and tofu and put in oven to bake for approximately 30 minutes. While this is in the oven, put on a large pot of water on high and bring to boil for rice noodles and cook but do not over cook or they turn to mush. Pretty much cook them like pasta – you want them to still be a bit firm but not tough.
Drain rice noodles and serve with a dash of tamari over it to soak in the noodles and then pile the roasted veges and tofu on top. Sprinkle with black pepper (if you made parsnip gravy – pour that on). You can thank me later hahaha … ENJOY!
I have never really done this before but two days ago I decided that I needed to take a break from wheat and sugar for a while or maybe even permanently and see how my body responds. My husband said he was keen for the change too. I never thought we ate a lot of wheat or sugar – I thought that we ate mostly whole foods and veges until I realised these ingredients are actually a big part of our weekly meal plan! Not to mention our quest for a beer with a view! It looks like our beer tasting sessions will also stop for a while. The reason I came to this decision is because I have suffered migraines and bloating ever since I can remember and I had never thought that wheat intolerance was the issue or that I have too much sugar in my diet until recently. I began to look into the symptoms of food intolerances and I pretty much fit the bill. Things began to get much worse when I was pregnant and it has not been much better – if not worse since I gave birth.
Once I decided this had to change I went through my cupboards to look at how much food we would need to give away, bin, or use up before the change. We have cous cous, pasta, puff pastry, pizza bases, vegetarian wheat gluten products, bread and breadcrumbs to get rid of. Wheat and sugar are also in the vege stock cubes I use, the sauces I like and spice mixes I like aswell!! I had to quickly think of alternatives to these items or I was afraid I might back out of the plan. I realised there is many yummy alternatives to these items and have made a bit of a meal plan to begin our change. I have also said to myself that I will not be too hard on myself if I slip up here and there, as long as it doesn’t become a habit again. So I have given away a lot of pasta and bread to a friend and have made wheat and sugar free meals for the last couple of days and things are going pretty well. I am actually pretty excited about learning some new things to make and today I went shopping and bought some gluten free items to try.
I hope this change helps my tummy and headache problems! I’ll keep you all posted……