Author Archive | Tia

Shrimp Stir-Fry with Kelp Noodles

What the kelp?! I just learned about the benefits of eating kelp after watching an IIN lecture a couple of weeks ago. Prior to that lecture, I would have never known that kelp noodles are rich in calcium, iron and Vitamin K. In addition, they are very low calorie compared to the brown rice, quinoa or noodles that I would typically add to my stir-fries. They are traditional to Asian cooking as they can absorb to sauces well. They have a spring like texture and really don’t taste like much until you jazz them up. They make a great alternative to any noodle dish. Just don’t go overboard with these guys as they have a high sodium content…many people with iodine deficiencies eat kelp to supplement.

You can basically make stir fry however your heart desires. I just made this recipe last week, but used tofu, less onion, more broccoli and added carrots. We felt like shrimp tonight…SO I used shrimp. You will notice in the pictures below, the amount of food implies that perhaps I have an extra husband or two, but it’s not true. I believe I should only have to cook once and eat twice or even three times from a meal so I almost always make enough for leftovers.


Shrimp Stir-Fry with Kelp Noodles
  • 1 yellow onion diced medium
  • ½ leek chopped thin
  • 1 inch of grated ginger
  • 1 lb. of broccoli cut into small florets
  • 1 lb. of mushrooms - combo of shitake, cremini and oyster diced small
  • 1 head of bok choy diced small
  • 1 red bell pepper diced small
  • 4 cloves of garlic minced
  • 2 TBSP of sesame oil
  • ½ cup of teriyaki sauce (good store bought is fine)
  • ½ lb. of peeled and deveined shrimp - take tails off
  • 1 - 12oz. package of kelp noodles, rinsed and drained. It helps to cut the noodles with kitchen shears to help them from sticking together. (I used the brand, Sea Tangle)
  1. Heat sesame oil in a large saute pan on medium heat. Add onions, bok choy, leeks and red bell pepper. Cook for 5-7 mins until they begin to soften. Stir often.
  2. Add the garlic and stir in. Cook for a minute before then adding the broccoli and mushrooms. Stir well and then cover with a lid so the broccoli steams and softens. Cook for 10 mins, stirring occasionally.
  3. Remove lid and add the shrimp. Stir and cook until shrimp is pink and firm, about 5 mins.
  4. Add the kelp noodles and stir thoroughly. Cook until noodles are softened, another 5 mins or so.
  5. Turn to low heat and add the grated ginger, teriyaki sauce and any additional seasonings you like such as S&P, red pepper flakes, etc. Stir well and cook a few more minutes until everything is married.
  6. Now eat it. *Thumbs up*
Feel free to add more teriyaki sauce or even a touch of low-sodium soy sauce if you want more flavor. Red pepper flakes boost the heat which I like.

Use any combo of mushrooms you want and go ahead and play around with the vegetables every time you make it. Use the whole leek if you want. I only used half because I am using the other half for another recipe tomorrow. Mix it up. It will be delicious regardless.

This stir fry is excellent with tofu and chicken would work too.



Lentil Soup with Spicy Chicken Sausage

Yesterday was one of those lazy Sunday’s where it took effort to do anything, much less to actually leave the house. I almost sent the hubby to the store to grab some items for dinner when suddenly I had the infrequent urge to use items I already had. Hmmm, there’s an idea I should embrace more often. (I may or may not have a little addiction to grocery stores) Looking around my pantry and fridge, I managed to find enough ingredients to brainstorm a soup from scratch. It was so easy and delicious that I’m going to challenge myself to be more creative on a whim in the kitchen…even if I’m feeling lazy. I made this soup and had leftovers for lunch the next day. You won’t be disappointed. It’s got beans, lentils, veggies and sausage and will keep your belly warm and full. Not that my belly needs any warming up…it’s still in the low 90’s in Phoenix. In. October!!

 Lentil Sausage Soup

Lentil Soup with Spicy Chicken Sausage
Prep time
Cook time
Total time
Bean and Lentil Soup with Spicy Chicken Sausage
Serves: 6
  • EVOO - 2 TBSP
  • 1 yellow onion diced
  • 3 cloves of garlic minced
  • 32 oz. carton of chicken broth (low sodium preferably)
  • 1 - 15 oz. can of garbanzo beans rinsed
  • 1 - 15 oz. can of diced tomatoes with their juice
  • 2 large handfuls of kale torn into small pieces
  • 1 cup of french lentils rinsed
  • 3 spicy chicken sausages out of their casings
  • Red pepper flakes, S/P, garlic salt, onion powder, dried basil and dried parsley
  1. In a large pot on medium heat, add the EVOO. Once the oil is hot, add the diced onions and cook for about 5 minutes until translucent.
  2. Add the garlic and let it cook for about a minute until it smells fragrant.
  3. Add the chicken sausages after you have cut them out of their casings. Break up the sausage with a wooden spoon and stir. Cook for appx 10 mins until chicken is cooked through.
  4. Turn the heat to low-medium and add the chicken broth, lentils and diced tomatoes. Simmer for 20 minutes with the lid on until the lentils are cooked. Stir occasionally.
  5. Turn the heat to low. Add the beans and kale. Stir until kale starts to look wilted.
  6. Add spices to taste. Let simmer another 5 mins before serving.