Easy Clean Eating Veggie N Beef Udon Soup

There's just something about soup that's so filling and happy. While I'm a brat and have been able to savor the 80 degree days of January in so cal this winter, I still like my cozies ... Uggs, hoodies and coup. All in moderation ... Or I'll develop heat stroke.

For the rest of the wintery world that wants to enjoy clean and tasty warm food, I think this should totally do it! Plus side ... I found the udon noodles at Costco in a 6 pack. With the meat I was able to find at Trader Joes, I was able to make 4 meals for 2 out of this. Plus each time I made it, I had 4 servings so either lunch for the next day or an additional serving if I'm super hungry. All in all it made a budget friendly meal with minimal time and effort.

Ingredients

-4 cloves of garlic, minced

-1 shallot, minced

-Misto with EVOO

-pinch of red pepper flakes

-2 large handfuls of spinach

-1 large handful of shredded carrots

-1 large handful of bean sprouts 

-1 large handful fresh green beans

-1 pack of Annie Chungs Udon noodles

-1/4 of a package "Angus strip loin steaks" from Trader Joes (typically come in a pound or so pre-packaged thing )

-a healthy squirt of Siracha

-another healthy squirt of lime juice

-1/4 tsp ground ginger

-1/4 tsp ground mustard

-1 tbsp "Better than Bouillon" beef broth flavoring 

-6 cups water

1. In a large saucepan, heat to medium high heat. Once warmed, spray with your Misto or EVOO spray and throw in your garlic, shallots and red pepper. Allow to golden on one side of mixture.

2. Throw in your beef, mustard, ginger, lime juice and Siracha and allow to brown on one side as well.

3. Add 6 cups hot water and beef bouillon flavoring and increase heat to high. Allow to come to boil.

4. At this time, I took the package of Udon noodles and while in the package, cut into 4 quarters. I like small noodles. If you don't feel like it, I'm sure you'll survive with full noodles.

At this time, throw in all your veggies and bring to a boil.

5. Serve! I prefer my veggies this way to be more on the raw end, so the total cook time from start to finish for me was less than ten minutes! 

For less than 160 calories, I'm full, happy and sticking with my financial budget! Woo hoo! Now time to feel less guilty about the glass of wine at the end :)

Nutritional information

Serves 4

Calories: 154

Total fat: 3.5

Saturated fat: 1.8

Polyunsaturated: 0.3

Monounsaturated: 1.8

Cholesterol: 13.8

Sodium: 772.8

Potassium: 101

Carbs: 19.8

Fiber: 2.3

Sugar: 1.9

Protein: 10.5

Sweet potato hash and eggies

Good morning! This week I've had off quite a few days off in a row from work, so I have been enjoying a steady pace of cooking, pure barre classes ... And a glass or 2 3 of wine :)
This morning I woke up with a persisting cramp in my leg from all this working out that my butt is definitely not used to. Therefore I was on a search for extra potassium :)

This breakfast meal is savory & great on chilly mornings when other foods won't do. With the exception of the real egg I used, it's a healthy meal! You're more than welcome to perhaps try with egg whites if you prefer a lower cholesterol version, but all in all ... Eggies are a great source of protein. Even explained by the Mayo clinic, "eating too many eggs can increase your cholesterol, eating four egg yolks or fewer on a weekly basis hasn't been found to increase your risk of heart disease". http://www.mayoclinic.com/health/cholesterol/HQ00608

Let's get started!

4 servings

-1 medium sized sweet potato, diced
-2 medium sized sweet potatoes, diced
-1 medium sized red bell pepper, diced
-2 cups spinach
-4 cloves garlic, minced
-1 scallion, diced
-2 tsp EVOO
-<1 tbsp butter (I tend to use "Land O Lakes butter with olive oil". You're more than welcome to substitute with margarine of your choice, but I try to avoid processed foods)
-1.5 tsp dried sage or fresh if available
-1 tsp dried thyme or about 1 tbsp fresh
-salt to taste
-1 tsp red pepper flakes
-4 eggs

1. Throw your diced potatoes in a pan with the evoo, sauté until some edges begin to brown

2. At this time, add your garlic, scallions, seasonings and bell pepper - sauté until garlic and onions sweat.

3. In another pan, begin to cook your eggs to you and your family/guests liking. Me? I cook the thing all the way, over hard. If you like dippy eggs, I think it would be good here as well, but I'm crazy and fear food borne illness and have texture issues.

Feel free to sprinkle eggs with garlic salt and pepper too.

4. Toss your spinach on top of your hash and in small divided doses, places pieces of butter on top to allow to melt. 

Hint: I'm lazy. I hate cutting leafy things. But I have found it easiest to roll those suckers up like a burrito and dice that way.

5. After the butter melts, toss the spinach with the rest of the mixture and sauté until wilted. 

6. Serve! Enjoy!!

Nutritional information for each serving

4 servings

Calories: 213

Total fat: 10.5

Saturated fat: 2.8

Polyunsaturated: 1.4

Monounsaturated: 5.7

Cholesterol: 192.8mg

Potassium: 651.8mg

Sodium: 159.3mg

Total carbs: 21.5g

Dietary fiber: 2.8g

Protein: 8.9

Vitamin A: 164%! Woohoo!

Vitamin C: 93.1%!