After having lived on my own for 3 years, I’ve found that moving in with a roommate has a way of highlighting habits I was never really conscious I had. Not necessarily bad habits, just habits.
Example 1: I am notorious for taking dishes out of the dishwasher that I’ve recently eaten from, rinsing, and using them for my next meal. Does anyone else do this or am I just a big dirtbag? If you’ve just been drinking water out of a glass 3 hours ago and set it in the dishwasher, it’s not really dirty is it? And if you eat soup or chopped fruit out of a bowl and set that in the dishwasher, it’s not that dirty is it?
We tend to rinse our dishes pretty thoroughly because our dishwasher isn’t the best at the whole ‘washing’ part. (Seriously, the thing has ONE job. ONE.) Therefore, I don’t see anything wrong with this habit. Obviously I’d never do it if we had company because that would be gross, but otherwise, for the purposes of not having to unload the dishwasher when the dishes inside didn’t really need washing in the first place, it’s not that crazy, right?
Example 2: Jess recently pointed out that when I like a song, I listen to it HARD. The new albums from The Script (No Sound without Silence) and One Direction (Four), as well as Sugar by Maroon 5 (crazy about it) and last week’s Fit Bit Friday tune, Alone by Armin van Buuren ft Lauren Evans are the latest additions to my iTunes. The play counter tells me I’ve listened to Sugar 56 times since downloading (not including my squillions of hits on the Youtube video), and while driving to Toronto on Sunday I was “that girl” tearing down the 401, singing at the top of my lungs to the One Direction album. I know most of the lyrics and have no shame whatsoever.
To sum up, Jess is right: When I like a song, it pretty much becomes an anthem – at least for a couple of weeks.
Example #3: I can’t fully enjoy a meal if there are dirty pots and pans in the sink, and I can eat the same meal for days on end without getting sick of it. In fact, if it weren’t for my nutritional nerdiness and knowledge about why it’s important to eat a wide variety of foods in order to get a full spectrum of vitamins and minerals and all that jazz, I probably would. My co-workers can confirm that I eat an apple and a bag of baby carrots at some point after lunch EVERY day. And as far as recent dinners go, most nights (this week and last) have looked very much like the recipe I’m about to share with you today. Say it with me now: “When in doubt, wok it out.”
Aside from being one of the fastest dinners ever (that doesn’t come out of a box or a window), stir fried veggies are my #1 go-to after a long day at work – or any day, really. You can pretty much use anything in the crisper, stir it around in a quick homemade sauce (mine typically contain a combination of garlic, ginger, tamari, miso and rice vinegar), add some chilies, chili flakes or sriracha sauce for heat, a protein source, and BAM. Done. That leaves more time for other highly important things… like learning the lyrics to One Direction songs and drooling over Adam Levine in a tux. #priorities.
Edamame Stir Fry Noodle Bowls
Prep Time: 15 mins
Cook Time: 10 mins
Ingredients (2 servings)
- 2 tsp miso paste
- 2 tsp tamari (low sodium if possible)
- 3 tbsp rice vinegar
- 1 tsp coconut oil
- 1 clove minced garlic
- 1 tbsp minced fresh ginger
- 1 small head of broccoli, cut into florets
- 1 cup sugar snap peas, trimmed
- 2 green onions, sliced thinly on diagonal, white and light green parts only
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 cup shelled edamame
- noodles of choice: use your choice of tofu shirataki noodles, zucchini noodles, soba noodles, rice noodles, etc.
- In a small bowl, combine the miso paste, tamari and rice vinegar. Whisk until smooth, then set aside.
- In a wok or frying pan, melt the coconut oil on medium heat. Sautee the garlic and ginger until fragrant, about 2 minutes.
- Add the broccoli to the pan along with half of the miso sauce. Stir fry constantly for 2 minutes or until tender and vibrant green.
- Toss in the snap peas, onions, peppers and edamame. Pour the remaining sauce on top and continue stirring occasionally for another 3-4 minutes.
- Warm the noodles either separately or in the same pan, then divide the entire contents of the wok between two bowls. Serve immediately.
- Note: If edamame doesn’t cut it as a protein source for the meat lovers in your house, feel free to substitute with others like chicken, turkey, lean cuts of steak, fish, shrimp, or other plant-based sources such as tempeh, marinated tofu or chickpeas.
Now it’s over to you. Tell me…
- What’s one quirky thing about you that others find odd or unique?
- What are you having for dinner tonight?