Nov 21, 2014

Recipe: High Protein Noodle Bake

Pumpkin is the golden child of the blogosphere. Up there with overnight oats and nut butter, it's really hard to find anyone who doesn't love pumpkin.

And it's understandable!

Even the hipster bloggers (is that a thing?) probably secretly love pumpkin for it's harvest flavors and the fall memories that spiced pumpkin anything calls to mind.

So how about a healthy high protein noodle bake as we approach Thanksgiving?


Yum! It's delicious, easy, made to serve one (perfect for all the single ladies! Or lunch), and delightfully fall-flavored.

Check. It. Out.

Now I'm craving it. I'll have to make this for lunch again sometime soon!

High Protein Noodle Bake
Serves 1
* 1c. canned pumpkin
* 1 bag (8oz) House Foods Tofu Shirataki Fettucini Noodles, rinsed and drained
* 3 Tbsp. Chia Seeds
* 1 tsp. vanilla extract
* 1-2 tsp. cinnamon
* 1 pinch nutmeg
* 1 pinch cloves
* Dash of salt
* 1/2 tsp. baking powder
* Sweetener to taste (I've had success with either 3 Tbsp. brown sugar or 4 packets Nunaturals Stevia, or a mix of the two)

1) Mix the chia seeds into the canned pumpkin, let sit for ten minutes. By then, the pumpkin will be thickened.

2) Stir in spices, sweetener, baking powder, and vanilla extract.

3) Mix with fettucini, spoon into a greased baking dish.

4) Bake for 30-40 minutes at 400F.

Enjoy!! It's high protein, high nutrient, low carb, and diabetic-friendly if prepared with stevia. All in all, a totally guiltless treat! Though food should never have guilt (that's pretty ridiculous - it's just food, not murder).

What's your favorite fall treat?

What's been your staple lunch lately?

What's your favorite Thanksgiving food?

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