Healthy eating has become a trend but healthy eating shouldn’t just be a thing we just do occasionally when we decided we want to be “healthy” or to “lose weight”. Healthy eating to me is my first choice when it comes to preparing a meal, whether it’s breakfast, lunch or dinner as I know that preparing a meal that isn’t full of unhealthy fats, sugars and oils, my body will feel happier and more energetic.
Ok, so have you ever enjoyed half a box of donuts or a bag of sweets and 15 minutes later felt like you need to have a nap or have little energy to carry on with your day? This is a sugar crash because of a drop in your blood sugar level from eating these unhealthy sugary foods! I am not saying I don’t enjoy a box of chocolates or a couple of biscuits now and then because I do! I love Custard Creams! However, I never feel bad when I do indulge a little because 90% of the time I am eating well, with meals full of protein, fibre, vitamins and minerals for a balanced ‘eating habit’.
If you follow me on Instagram or read my blog you may already know that I love to workout, whether it is a session in the gym, a pilates class or swimming. Healthy eating and regular exercise helps me manage my Fibromyalgia and my Chronic Migraines. I try to drink as much water as I can throughout the day to exceed the 2 litres of fluids we should all be consuming daily! I have found that it is important for me to keep a structure and routine with all the lifestyle factors I have mentioned above as this helps me stay positive and well.
When you have a busy lifestyle, whether it is work, travel or running after your children, it can sometimes be hard to stick to healthy eating. This recipe is quick and easy to prepare and cook which is also great for meal prepping in advance. My Vegetable & Noodle Stir Fry is so delicious and so easy to make. If you want to add some more protein to this meal, you could add cooked prawns or chicken. I have a couple of other stir fry recipes here and here if you want some more quick and healthy meal inspirations.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
1 tbsp Sesame seed oil
1 Carrot, peeled and cut into chunky sticks
Handful of Tenderstem Broccoli
1 small Courgette, cut into chunky matchsticks
2 egg noodle nests (or rice noodles for a vegan alternative)
1 tsp Pip & Nut Peanut
1tbsp Light Soy Sauce
1 litre Water, to boil
1 tsp Vegan Vegetable Boullion
2 Spring Onions, chopped to garnish
Sesame seeds, to garnish
In a saucepan boil the water and add the vegetable bouillon
Add the noodles to the boiling water and cook following the packet instructions
In a large frying pan or wok on a medium heat, add the sesame seed oil
Add the broccoli, carrots and courgettes and cook until soft
In a small bowl add the light soy sauce, peanut butter and a tablespoon of the noodle water and mix together
Once the noodles are cooked and soft, drain them out of the boiling water and add to the vegetables, stirring into the vegetables bit by bit to ensure it is combined well
Pour over the peanut and soy sauce mix and stir well, cook for a further couple of minutes and dish up in a pasta bowl or dinner plate
Sprinkle over the sesame seeds and the spring onions and enjoy!