Easy Breezy Veggie Lo Mein

Hello everyone,

Welcome to………….


I was chatting with a friend of mine and they were making veggie lo mein at home. After hearing all of the deliciousness going into the dish…….I had a serious craving for some myself.  So the next day I got right in the kitchen to satisfy that craving.

Let’s get started and see how this comes together……..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)


1 pound organic rice noodles
3 tablespoon liquid amino (or low sodium soy sauce)
1 tablespoon sesame oil
1 tablespoon organic hoisin sauce
2 teaspoon organic cane sugar
pinch organic of five spice powder
1/2 teaspoon organic garlic and onion powder
1 tablespoon avocado oil (or oil of choice)
1 cup organic sliced mushrooms (shiitakes, button mushrooms, or anything you like)
1 organic scallion (finely sliced)
1  organic red, orange, or yellow bell pepper, julienned
a handful of organic leafy greens (bok choy and spinach)
1/2 cup of organic bean sprouts
1. Cook your noodles al dente according to package instructions. Drain, rinse with cold water and set aside.
2. In a small bowl, combine the soy sauces, sesame oil, sugar, garlic powder, onion powder and five spice powder. Heat oil in a wok over high heat and add the mushrooms. Stir-fry for 30 seconds next add the peppers. Make sure your wok is searing hot. Stir fry for another minute.
3. Next, add the leafy greens and bean sprouts to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them to the pan, they’re somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the pan).

4. Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform.Once everything is well-combined, your dish is ready to be served.


I hope you will give this dish a try and enjoy it as much as my family and I did.
 Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,


Easy Meatless Penne Pasta

Hello everyone,

Welcome to…………

Meatless Monday

I wanted to introduce something slightly different into our weekly meals. So I thought I would give a meatless option a try. My focus when making this dish was to make sure that it was packed full of great tasting and familiar flavors. I can’t have my daughter’s detect anything out of the ordinary. Let’s dive in and see if I was successful or not.


(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

16 oz.organic whole grain penne pasta

1 (32 oz.) organic marinara

1 organic zucchini ( roughly chopped)

1 C of organic kale (roughly chopped)

1/2 of medium organic white onion (roughly chopped)

1/2 C of organic tri-color peppers ( roughly chopped)

1/2 C organic mushrooms

1  1/2 C organic spinach

2 tbsp avocado oil ( or oil of choice)


In a small bowl combine the following organic herbs and spices.

1/2 tsp sea salt, black pepper and basil

1 tsp granulated garlic powder and onion powder

2 tsp of dried oregano


  1. Cook your pasta according to package instructions, drain and set aside.
  2. In a food processor add your spinach, zucchini, mushrooms, onions, peppers and kale. Pulse for about 30 seconds to 1 minute. To get an almost minced consistency. (We are aiming to get the mushrooms and veggies to a ground meat like consistency.)
  3. In a pan on medium heat add your oil and the veggie mixture. Sautee for 2-3 minutes. Next, add the seasoning stir to evenly coat the veggie.
  4. Add your sauce stir to evenly incorporate everything. Place a top on the pan and allow it to cook for 5-8 minutes.
  5. Once done it’s time to plate and enjoy!



My kids really enjoyed this recipe. They didn’t miss the meat and they didn’t detect that there were items in the sauce that they ordinarily don’t care to eat. So for me, that was a win!


Thank you so much for taking the time to stop by, I greatly appreciate it

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Until Next Time,