No matter if we are moms, our work profession, our activity level or sport of choice we all need to refuel. Everyday.
Now I’m not a nutritionist, but I do know what we choose to refuel with effects everything. This I have experienced through trial and error, and well, just life. The holidays are always a good reminder to me of how sluggish I feel when I overeat, or make poor food choices.
Winter is challenging though. For me, when it’s colder I crave more “comfort” heavy type foods. When I saw this alternative for a Alfredo sauce on Florida Coastal Cooking I thought I would give it a whirl. Click on the link to view the original recipe.
Ends of being a perfect Winter meal for Sean and I. The Soba noodles were delicious with tons of nutrients to keep us moving. We just made small changes, such as swapping brown rice noodles for Soba, and adding Soy Sauce.
Eggplant Alfredo with Soba Noodles
Alfredo Sauce Ingredients
2 Cups Almond milk
1/2 cup Vegan mozzarella shreds
1/4 cup nutritional yeast
2 tbsp soy sauce
1. Cook Soba Noodles according to directions, drain when cooked and set aside.
2. While pasta is cooking heat 1 Tbsp oil in large skillet over medium heat. Add eggplant and onion, cook and stirring frequently for about 10 minutes.
3. Lower heat, add garlic and cook for additional 2 minutes. Then stir in spinach, until wilted. Add in peas and Soba noodles.
4. Pour milk, cheese, soy sauce and yeast into warm Soba noodle pot. Reheat over medium heat until just bubbling, stirring frequently until thickened, 5-10 mintues. Pour over pasta mixture.