One month into 2013, yeah!!
How is everyone’s health resolutions going thus far hmm?
I have always noticed that most people who set forth a large amount of health resolutions begin to lose steam around February. They burn out of excitement, lose focus due to lack of incredible results, and begin to drown their sorrows in chocolate with the arrival of Cupid, and claim “Next Yr!”
This year is still at it’s beginnings! And today I will be sharing with you a very healthy and filling meal to keep you charged and satisfied to keep working towards your goals!
A Fitness Friday recipe!
This is a refreshing chilled pasta dish. My version of pasta salad without the mayo or normal wheat or white flour pasta with a lot less cooking time! Great to bring in for lunch during the warm weather months, or a fast meal any time of the year.
Soba. You ever have soba?
They’re noodles made of buckwheat flour. They can be served hot or cold, are very reasonably priced, and cook in about 3 minutes.
Faster than any normal pasta!
All the cooking required in this recipe will be 3-4 minutes max! The hardest part is all the chopping – which is pretty fun!
Step 1: Place water in a pot to boil the noodles. The amount will depend on how many servings you are going to make.
Soba Noodles usually come packaged in bundles, I usually eat half a bundle, but if I am very hungry a whole bundle!
Step 2: Gather your vegetables, there are no set vegetables you have to use, just make sure to try to get a good arrangement of vegetables, textures, and color. More color means more health in salads.
I have below butter lettuce, tomatoes, cucumbers, red peppers, part skim mozzarella cheese, avocado, sunflower seeds, and cranberries.
Use whatever you have in the house! This is a great way to use up leftover random produce.
Step 3: Add the noodles to the boiling water and cook until done (3-4 minutes)
Step 4: Drain your noodles and run it under cold water.
Step 5: Mix your salad and soba noodles together to create your fresh pasta salad!
For dressing I add in Salad dressing. ( I like easy cooking ) In this case I used Greek Vinaigrette but Balsamic is also good. Try to pick a non cream based sauce. It will taste fresh and light.
I also love a little Tabasco for a kick.
Mix and enjoy!
*TIP* If you do not eat this dish right away and bring it with you for later consumption, I recommend you carry the noodles in a separate container as they have a tendency to stick and right before eating just give them a tiny dread of water to become loose and fluid again for the pasta salad. Easy!