Adapted from www.theppk.com

• 8 oz dry round udon noodles (I like buckwheat udon, which is made from a seed and has many health benefits)
  
• Olive oil for sauteeing
• 1 pound broccoli florettes (6 cups)
• Medium red onion, thinly sliced
• 2 teaspoons fresh minced ginger
• 3 cloves garlic, minced
• Big pinch red pepper flakes
• 2 cups vegetable broth mixed with 2 teaspoons cornstarch
• 2 teaspoons curry powder
• 1 Tablespoon soy sauce
• 1/2 cup light coconut milk
• 4 teaspoons toasted sesame seeds

Preparation

1. First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
2. Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few drops of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
3. When broccoli is done, remove from pan and set aside. Next saute onions in a drop of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
4. Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
5. Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and sprinkle with sesame seeds.

We have too many zucchini and carrots in the garden!  Here is a good way to hide some veggies in your breakfast or snack :)

• 2/3 cup non-fat yogurt
  
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups shredded, unpeeled zucchini
• 1/2 cup finely shredded carrot

Preparation

1. Flour 12 muffin cups. Heat oven to 375°. In a mixing bowl, beat the yogurt with eggs, sugars, and vanilla extract.
2. Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
3. Fill muffin cups about 3/4 full; sprinkle with cinnamon, if desired. Bake for 25 minutes.

Adapted from www.everydayfood.com

• 8 ounces dried whole-wheat, wide and flat rice noodles
• 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice, plus wedges for serving
• 3 tablespoons soy sauce
• 1 squirt (about 1/8 teaspoon) Sriracha or other Asian chili sauce
  
• 2 teaspoons vegetable oil
• 3 scallions, white and green parts, separated and thinly sliced
• 1 garlic clove, minced
• 2 large eggs, light beaten (or tofu.  For a non-vegetarian meal you could used cooked chicken or shrimp.)
  
• 1/2 cup fresh cilantro
• 1/4 cup chopped roasted, salted peanuts

Preparation

1. Soak noodles according to package instructions. Drain and rinse with cold water.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

From www.eatingwell.com

--Sorry there is no photo - the family gobbled the whole thing up quick! (It was that amazing)--

• 20 ounces prepared whole-wheat pizza dough
• 1/4 cup smooth natural peanut butter
• 3 tablespoons water
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon canola oil
• 8 ounces boneless, skinless chicken breast, trimmed and diced
• 1 red bell pepper, diced
• 4 scallions, thinly sliced
• 2/3 cup shredded part-skim mozzarella cheese

Preparation

1. Place oven rack in the lowest position; preheat to 450°F. 
2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.