7 Days of Frugal Family Recipes: Day 3

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)

Ingredients:

  1. 250g firm tofu
  2. 1 zucchini
  3. 1 small capsicum (bell pepper)
  4. half a small butternut pumpkin (squash)
  5. 1 large onion
  6. 1 carrot
  7. add any other ingredients like broccoli, cauliflower or kale
  8. half a bulb of garlic separated with skins still on
  9. olive oil to coat veges
  10. balsamic vinegar
  11. 1 packet of rice stick noodles
  12. tamari
  13. salt and pepper


Method:

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!


Peace and Love,

Naomi

1 month of sugar and wheat free life…..an update.

It has been almost a month since I gave up wheat and sugar and I have to say it was so much easier than I thought it was going to be! I don’t miss either ingredient at all and my tummy problems have disappeared.  I also have lost 2 kilograms this month.  My husband is also raving about the change and how much better he feels.  I had never thought that this change would have such amazing results, I was just hoping that this might be the solution to my health problems and I have to say I feel awesome.

I am also surprised at how tasty the gluten free products are.  I find that they taste better than wheat products, and I have found some awesome sugar free dark chocolate too mmmmmm.  In general this change in diet has made me rethink my meal recipes and I inject so much more veges and vege proteins into each meal which has resulted in tastier and more nutritious meals for us at home.  I haven’t missed the donuts I loved during my pregnancy and I find that because I feel so great without wheat and sugar I find it easy to say no when something I would have loved (but is so full of these ingredients) is offered to me – its just not worth the tummy pain and headaches.

Anyway, I was keen to share my progress with you all as this has changed my life! 🙂