Sometimes, when I am watching 30 Rock, I realized how similar I am sometimes to Liz Lemon.  It’s generally a pretty frightening realization.

But I recently had a revelation about doing my dishes. I realized that the key to keeping my kitchen clean isn’t about getting the dishes into the dishwasher, it’s in making sure I take them out.  You might be rolling your eyes right now thinking this is no revelation.  But for me, it changed my life.  My kitchen has never been so clean for such an extended period of time!!

So now I am a little less like Liz Lemon I guess.  When she ranted about “wanting someone who will actually empty the dishwasher instead of just taking out forks as needed, like I do” I was like yes!! I do that!! But now I actually empty it myself!! Baby steps.  I still say blerg when I am frustrated.  And occasionally you will find me singing the cheesy blasters song.

Health highlight of cabbage:  Cabbage is anti-inflammatory, and rich in antioxidants.  It has been shown to be powerful in reducing risk of cancer.  It supports digestive health, and is heart-healthy as it reduces cholesterol.  Cabbage is also low in calories but packed with nutrients like vitamin K, vitamin C, and folate.

Vegan Homemade Ramen Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A grown up version of ramen noodles, healthied up!
  • 2 – 32 ounce containers Vegetable Broth
  • 1 package Spaghetti (I used gluten free)
  • 7 oz (½ bag, about 3.5 cups) Coleslaw Mix (cabbage/carrots)
  • 4 Scallions (sliced)
  • ¼ cup Soy Sauce (I used gluten free) you can use more or less depending on your tastes
  1. Bring the broth to a boil
  2. Add the pasta and cook according to the package for al dente
  3. Add the coleslaw, scallions, and soy sauce
  4. Dish up and enjoy!!!
If you like it thicker, cook the noodles in the broth, if you like it thinner and more brothy, cook them separate then add them later.



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