It’s been a while, but I’m back! Life has a funny way of hitting you with a lot of things at once. Much in my life has changed over the last few months. I’ve had family members pass away. I’ve moved. I’m also restarting my personal chef business! Change is a beautiful thing when you don’t fight it.
Oh, I’m also officially 100% plant-based now.
Yeaaahhh, I didn’t see that coming.
I explain this a little in the Who Is Monique section of my website. I discuss the fact that I was NEVER into healthy eating when I started culinary school and became a chef. I was just as surprised as anyone else when I started eating the Daytime Vegan way consistently. When I think about it, it was so easy for me because this lifestyle allows your tastebuds to adjust so you really start craving plant foods. You don’t have to force it, like many people trying to eat healthy do. Once I adopted Daytime Vegan lifestyle I was satisfied. I told myself I NEVER wanted to be 100% vegan. I loved seafood and was happy only eating a small amount of seafood for dinner.
Now I don’t even crave seafood anymore! So I woke up one day and said “That’s it”. No more animal products for me. I love that everything happened naturally for me. That’s what I always tell people who ask me advice for sticking to a healthy lifestyle. DON’T DO IT COLD TURKEY! Gradually make small changes over time. Listen to your body. This is why the Daytime Vegan lifestyle is so awesome. It helps you gradually adjust to change. I see so many people wake up one day and say they’re going to be vegan, or gluten free, or paleo. They throw all of their food out and immediately start their new lifestyle. Most of these people always fall off the wagon and go back to the unhealthy S.A.D. (Standard American Diet). One of the reasons for this is because they shocked their body! They pretty much forced this lifestyle on their body, instead of giving it time to adjust, so eventually their cravings kicked into high gear! Their body said “Screw this!” and took over again.
My friends, take your time when making major changes in your life. There’s a good chance that making slow, gradual, changes at your own pace will yield more long-term results in whatever it is your doing (exercise, eating healthy, being more productive at work, etc…).
This Spicy Soup with Bok Choy, Chili, Scallion, & Garlic is perfect for those of us experiencing the cold winter right now. It’s super fast to make and tastes sooooo good. Give it a try.
Spicy Noodle Soup with Bok Choy, Chili, & Garlic: Beta carotene levels in bok choy are high enough for the veggie to be highly recommended by the Macular Degeneration Association. In fact, a single cup of bok choy contains the entire RDA of beta carotene, which has been shown to prevent night blindness and possibly reduce the risk of cataract and macular degeneration. The Harvard School of Public Health released the findings of an interesting study, asserting that high dairy intake can increase the risk of prostate cancer and possibly ovarian cancer. The study suggested that better forms of calcium should come from collards and bok choy.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
Spicy Noodle Soup with Bok Choy, Chili, Garlic
- 2 cups cooked Pho Noodles/White Rice Noodles
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon sesame oil
- 1 teaspon sambal
- ½ teaspoon fried chili paste
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce or coconut aminos
- 1 teaspoon agave nectar
- salt to taste
- 1 cup bok choy roughly chopped
- ¼ cup cilantro chopped
- ¼ cup green onions chopped
Cook the rice noodles according to the packet instructions. If there are no instructions, I usually boil about 4 - 5 cups of water, add the noodles, and cook for 6 – 7 minutes. DON'T DRAIN THE WATER!!
Place the rest of the ingredients in your large soup bowl. Once the noodles are cooked use tongs to place them in your bowl. Add some of the cooking water to the bowl. I usually add about 1 – 1 ½ cups of the noodle water. If you'd like you can heat up a cup of vegetable broth instead, but I feel like the soup already has enough flavor so water is fine for me.
Stir everything around, taste for salt, and enjoy!
I wanted to make this soup the way they eat it in Vietnam or Thailand. I noticed in these countries that they don't boil the greens for their soup. They place fresh, raw, greens in the bowl and pour hot broth over it. I love to eat soup this way, but if you don't then feel free to boil the bok choy in some water to soften it up.
Sometimes the rice noodles are called Rice Sticks. Sometimes you won't be able to understand any of the language on the package, so just look for fat, white, rectangular shaped noodles. I purchase my rice noodles from authentic Asian stores. The only ingredients should be Rice and Water. I would not buy any rice noodles with more than those two ingredients.
I purchase my Fried Chili Paste from Asian grocery stores as well. They usually have a ton to choose from. Sometimes I will ask an employee which one they think I should try, or I just pick a random one. You can omit this ingredient if you can't find it.