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This vegan, gluten-free weeknight meal is kid-friendly and super tasty! And the best part is that it is ready in only 25 minutes!

These one-pot Coconut Lime Noodle Bowls are ready in under 30 minutes. They are naturally gluten-free and vegan! healthyseasonalrecipes.com

After food blogging for 6 years now, I’ve decided to just ignore the fact that so few of you want to come visit me here at Healthy Seasonal Recipes during the month of December. I used to freak out when all of a sudden the day after Thanksgiving my pageviews would flatline. But it’s sort of like the wisdom I’ve gained now that I am 40. I now know that it will all be okay.

 

Chill the freak out Katie.

 

People will come back. They are just busy celebrating and boozing it up with family and friends for Hanukkah and Christmas and they will be back to hang out in January. I’ll still be here. So will my healthy recipes.

These one-pot Coconut Lime Noodle Bowls are ready in under 30 minutes. They are naturally gluten-free and vegan! healthyseasonalrecipes.com

You’re here. And when all the other people come back, you and I’ll be here to welcome them and these one-pot ready-in-under-30-minutes Coconut Lime Noodle Bowls will still be here too.

 

It has been kind of a relief actually to not get all upset with it. I mean, I know it is coming, and this time, instead of freaking out like I usually do, I decided that now would be a good time to get my ducks in a row. I’ve been attempting to be proactive about lining up work. I’ve writing about salt~random I know. But there no time like right now!

KatieWebster.com Freelance recipe and food photography content developer

And I spent an entire afternoon emailing out the showing off the link to my (gorgeous if I do say so myself) freelance content development website to food businesses.

book-signing-at-vermont-country-store-1

And driving from maple cookbook signing to signing. One more to go!

And cooking on the local news~ tonight! {I’m going to be making overnight kale caesar and clementine rum balls!}

BodyPump {wide-rows} healthyseasonalrecipes.com Katie Webster

I’ve also picked up teaching an extra BodyPump class on my schedule. You know, since I have so much free time.

 

And by free time. I am talking about the fact that I’ve had one day off in the month of December.

 

I’m just focusing on more growth in 2016 and the projects I want to work on next year.

 

So sorry pageviews, I just don’t have the time to get grouchy about you. I am just going to sit here with my delicious bowl of noodles today and the rest of the bloggosphere will be coming by to see them next month. They will still be delicious and kid friendly and easy as heck. I’m cool with that.

These one-pot Coconut Lime Noodle Bowls are ready in under 30 minutes. They are naturally gluten-free and vegan! healthyseasonalrecipes.com

 

QUESTIONS:

Are you thinking ahead to next year, and the projects you’ll be taking on?

Food bloggers: Do you have an annual slump at certain times of year? Do you try to overcome it?

Thank you for reading. If you’re new here you may want to sign up for my email list or follow me on facebook to keep up with the latest posts.

coconut lime noodle bowls
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Prep Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 2 cups each

coconut lime noodle bowls

This vegan, gluten-free weeknight meal is kid-friendly and super tasty! And the best part is that it is ready in only 25 minutes!

Ingredients

  • 4 teaspoons organic canola oil or avocado oil
  • 2 cloves garlic, minced
  • 2 cups sliced shiitake mushrooms
  • 1 tablespoon chopped fresh hot chili pepper, or to taste
  • 1 teaspoon grated fresh ginger root
  • 3 cups Imagine no-chicken broth or chicken broth
  • 1 14-ounce can light coconut milk
  • 2 tablespoons fresh lime juice
  • 2 tablespoons maple syrup or brown sugar
  • 1 tablespoon wheat-free tamari
  • ¼ teaspoon salt
  • 8 ounces wide rice noodles, such as Thai Kitchen stir-fry noodles
  • 1 cup julienne carrots (or spiralized)
  • ¼ cup chopped cilantro and/or basil
  • 2 cups sunflower sprouts or watercress
  • ½ cup julienne radishes

Instructions

  1. Heat oil in a large saucepan over medium-high heat. Add garlic and cook, stirring constantly until fragrant, 30 to 90 seconds. Add shiitakes and stir to coat. Continue cooking, stirring often until the mushrooms are wilted and just starting to brown in spots, 2 to 3 minutes. Add chili pepper and ginger and cook, stirring until fragrant, about 15 seconds. Add broth, coconut milk, lime, maple (or sugar), tamari and salt and stir to combine. Increase heat to high, cover and bring to a simmer.
  2. Add noodles and carrots and stir to soften the noodles. Cook, uncovered, stirring often until the noodles and carrots are tender about 8 minutes.
  3. Remove from heat and stir in chopped herbs. Use tongs to divide noodles among three bowls. Ladle broth and shiitake mixture over the bowls, dividing evenly. Garnish with sunflower sprouts (or watercress) and radishes.
http://www.healthyseasonalrecipes.com/coconut-lime-noodle-bowls-vegan-and-gluten-free/

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