Healthy Ramen?! YUP!

Ali Manno — Sun, 30 Jul 2017 14:56:38 +0000

Hey guys! Happy Sunday! So excited to share today’s recipe with all of you! Once again (because I luv her cooking!), I teamed up with dietitian Taylor Johnson of Roots Reboot to bring you today’s healthy ramen recipe! Taylor is super knowledgeable and is committed to making healthy and nutritious food, but that food also has to taste super yummy! Luv! So when she first told me healthy ramen was a thing, I think my jaw dropped to the floor! I have to admit that I’ve had more ramen in my life than most people. I even eat ramen dry right out of the package! And all of you know that I absolutely love noodles/pasta. I eat them every single morning. But eating my pasta with butter and cheese isn’t exactly the healthiest way to start my day. So I couldn’t be more excited and on board with today’s healthy ramen noodle recipe! Also, make sure to check out Taylor’s healthy eating blog Roots Reboot!

And I also want to add that I think this could be a really cool idea for a party! You could get all the ramen bowl ready before hand and add the broth when they are served! OR have all the ingredient out and let people make their own ramen bowls so they can customize them exactly how they want! Ohhhhh I like the second idea better. I’m for sure doing this at my next party. Maybe a Bachelorette viewing party!

THAI NOODLE BOWL – AKA HEALTHY RAMEN!

Recipe By: Dietitian Taylor Johnson, RD, LDN

Recipe Type: Fast, convenient lunch or dinner

Dietary restrictions this recipe can meet: Gluten Free, Paleo, Plant-based, Vegan, Vegetarian, Diary free

Whether you’re in the middle of a weekday lunch rut or just in need of a nutritious recipe that’s also a money and time savor, you’re going to want to try this one! If you’re on the paleo diet, whole 30, or have food allergies/ intolerances, this ramen is super versatile to satisfy anyones dietary restrictions or food preferences.

INGREDIENTS:

THE BASE

Choose whole gain ramen pastas like brown rice, black rice, millet, or buckwheat. These brands are all gluten free, minimally processed, have minimal ingredients (5 real food ingredients or less) and are taste approved!

RD Tip: For whole 30, paleo, or weight loss to cut back on calories, opt for zucchini noodles!

Suggested liquid stocks:

Organic, Low Sodium Chicken stock
Low Sodium Ramen Broth
Organic, Low Sodium Bone Broth
Low Sodium Vegetable stock (vegan)
Water + seasonings (vegan)

Suggested Real Ingredient Noodle Brands:

Thai Kitchen
Bgreen brown rice
Bgreen brown rice + Millet
Rice Ramen forbidden black rice
Rice Ramen Brown Rice

THE VEG

Choose in-season vegetables to get your dose of dietary fiber. Bulking up your Ramen with more of these low calorie + nutrient packed vegetables will aid in weight loss and keep you full! Go fresh if possible but, throwing in a frozen veggie mix will also work great and cut back on the cost!

Suggested Ramen Vegetables:

Mushrooms
Zucchini – spiraled or julienned
Green cabbage
Bok choi
Carrots (I buy the pre-cut matchstick carrots to make it easier)
yellow onion
celery
baby spinach
snap peas /snow peas
corn
broccoli
cauliflower

THE PROTEIN

Choose plant-based proteins and fats for added health benefits. Going meatless can be good for your wallet as well as your health and weight, since beans, nuts and seeds, and other minimally-processed vegetarian protein sources like tofu are often less expensive than meat!

Suggested Proteins:

Organic pasture raised chicken
Pasture raised soft or hardboiled egg
Steamed shrimp
Organic sprouted tofu
Edamame beans
Chickpeas

THE TOPPINGS

RD Tip: Top it with kimchi for some added heat and healthful probiotics! Kimchi contains the bacterium called lactobacillus kimchii as well as other lactic acid bacteria that are beneficial to our gastrointestinal as well as immune systems.

Bear in mind that if you’re using a salty condiment, you should omit some of the seasoning packet. Choose low sodium soy sauces and try to load it with all the fresh toppings to really brighten the flavors of your soup!

Suggested toppings:

Green scallions
Lemon or lime
Black or white sesame seeds
Cilantro
Kimchi
Nori
Bean sprouts
Red pepper flakes
Sriracha sauce
Low sodium soy sauce
Chopped peanuts

DIRECTIONS:

To make the ramen on a stovetop: bring 2 cups of water, stock or broth of your choice to a boil in a medium saucepan and add your noodles. Simmer the soup gently, add in your choices of vegetables and proteins, seasoning packet and allow your soup to gently simmer for five minutes (don’t boil) until noodles are cooked. Ladle soup into individual bowls (or jars, sealed airtight, ready for on-the-go). Add toppings of your choices when ready to serve!
To make the ramen on-the-go: layer jar with individual ingredients starting with your choice of a pasta base, vegetables, protein and toppings. Seal the prepped soup ingredients in an airtight container, ready for on-the-go. When ready to serve, add seasoning, pour hot water or broth into the jar, and add toppings of your choice. Let soup sit for about 10 minutes to cook the noodles. Enjoy!

Hope yo guys LUV this recipe! I for one am headed to the store right now to get ingredients to make this! Happy Sunday luvs!

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