Love Art Udon

This past week I was invited to Love Art Udon for a VIP  tasting event prior to their grand opening later this month. From the people behind Love Art Sushi‘s delicious sushi and poke bowls, Love Art Udon‘s menu is filled with you guessed it – udon noodle bowls! And lots of tasty tempura. All made from scratch in-house with the freshest ingredients.

 

Located in Packard’s Corner on Commonwealth Ave in Boston I was immediately drawn in by the pink Tasty Noodz glowing sign. Anything insta-worthy like this just totally sucks me right in!

 

 

The staff working the counter service style restaurant were so friendly and knowledgeable. They walked us through the entire menu of different broth and noodle choices. I was completely in love with the gorgeous gold bowls the heaping portions of steaming hot soup were served in. I need these for my house!!

 

 

All of their udon is made from scratch in-house and I chose the seasonal special matcha udon in the original broth. The original broth consists of a soy dashi sauce and smoked fish broth with been and onion topped with tempura flakes and scallions.

 

Holy wow those noodles!!! They were the perfect thick texture and the matcha gave them such a nice flavor and I loved the green color.  The portion was large and filling and the broth had a deep flavor that was warm and comforting.

 

Original Broth with Matcha Udon Noodles

 

My friend opted for the miso broth with original udon noodles and also topped hers with beef, onion, tempura flakes and scallions. She gave me a taste and hers was just as warm and comforting as mine and definitely a bowl I will want to order during a future visit! The miso bowl can be made vegan as well if you order without the beef and onions.

 

Udon Noodle Bowl
Miso Broth with Original Udon

 

To go along with our udon bowls we split a bunch of tempura and sides. I loved how light and fluffy the tempura batter was and I was blown away at how much I enjoyed the tempura kale!! It had such a unique and addicting flavor I kept going back for more. It was the clear winner for our favorite side dish!

 

Various Tempura
Pumpkin, Zucchini, Sweet Potato, Shrimp, and Kanikama (crab) Tempura

 

Kale Tempura
Kale Tempura

 

Seaweed Salad
Seaweed salad with sesame, vinegar, chili, and sweet inari tofu skin.

 

Pickled Vegetables
Lightly pickled bean sprouts, shredded carrots, and cucumbers

 

To see the full menu of udon soups, tempura, sides and beverages check out their full menu here. I know the NE Chowdah Udon is a MUST GET when I go in for my next visit!

 

And don’t forget to check out all of the gorgeous wall art from Japanese Artist Hayato Kawaii that stretches the entirety of the bar seating area. Keeping consistent with the Love Art style you will find small “Easter Eggs” about the owners and the company in an eye popping street art/anime style.

 

 

Love Art Udon

1024 Commonwealth Avenue A

Boston, MA 02446

 

 

Mango Cauliflower Fried Rice

This twist on my recipe for cauliflower fried rice has me feeling all the feels. 

 

 

I needed a side dish for my coconut chicken tenders and figured what paired better with coconut than mango? I am a huge fan of pineapple in fried rice so I figured mango would be amazing as well. And I was right.

 

 

I have said it before and I will say it again. I am completely blown away that I can substitute CAULIFLOWER for rice and not even miss the carbs. When making a cauliflower rice dish of any kind I prefer to use the store bought pre-riced cauliflower rather than making my own in a food processor just because the rice pieces are a bit larger and work better in a dish like this. I get mine in the freezer section of Trader Joe’s but I have seen it at Whole Foods as well.

 

Since I follow the Portion Fix nutrition plan I always try to break down my recipes to what the container count is per serving. The amounts don’t break down perfectly compared to the containers but I shared the breakdown in the notes on the recipe…use your best judgement when checking off what containers you used and remember, it’s not about being exact and having to count every morsel you put into your mouth. It is about having a healthy relationship with food, a general sense of portion control, and focusing on clean, wholesome, non-processed ingredients!

 

If you need help when it comes to nutrition (and/or fitness) let’s chat! Comment on this post or fill out this form and I will reach out to you directly!

 

Mango Fried Cauliflower Rice
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 teaspoons of coconut oil, [i]divided[/i]
  • ½ cup of scallions, [i]green and white parts[/i]
  • 2 garlic cloves, [i]minced[/i]
  • 1 teaspoon minced ginger
  • ½ cup carrots, [i]diced[/i]
  • 1 egg
  • 1 12oz bag of frozen cauliflower rice (1.5 cups fresh if you make your own)
  • 1 mango, [i]diced[/i]
  • 2 tablespoons low sodium soy sauce (or liquid aminos)
  • 1 tablespoon sesame oil
Instructions
  1. Heat 1 teaspoon of coconut oil over a medium heat. Add the scallions and saute for 2 minutes.
  2. Add the minced garlic, ginger, and carrots. Saute for 3-4 minutes.
  3. Move the veggies to one side of the pan and crack the egg on the other side. Gently scramble the eggs using a spatula. As the eggs start to scramble and are no longer liquid start to incorporate them in with the veggies on the other side of the pan.
  4. Remove the veggies and egg mixture from the pan.
  5. Heat the remaining 1 teaspoon of coconut oil in the pan over a medium heat. Add the cauliflower rice and saute for 3 minutes.
  6. Add the diced mango and cook for another minute.
  7. Add the cooked veggies and egg mixture back to the pan.
  8. Add the soy sauce and sesame oil.
  9. Saute for an additional minute or two until the sauces are evenly distributed and everything is warmed through
Notes
(Approximate) Portion Fix container counts per serving: 0.75 green, 0.25 purple, 0.125 red, 1.25 spoons

 

Break out your favorite pair of chop sticks and dig in!

 

 

 

 

Chicken Cauliflower Fried Rice

I have been itching to get my hands on this frozen cauliflower from Trader Joe’s for months now. I know you can make your own but sometimes you just can’t beat the convenience of having it ready to go in the freezer!

The problem is that it is so popular and Trader Joe’s sells out regularly. I have gotten into the habit of grabbing two bags or more at a time to ensure I am stocked up!

 

Cauliflower Rice

 

I was skeptical of this recipe because let’s be real, it’s missing the carbs!! But honestly I was totally satisfied from this dish and I didn’t feel like I needed actual rice or quinoa at all! The cauliflower rice has a nice texture and by adding the chicken it was super filling. The leftovers heated up nicely for lunch too.

This past month I have been part of a killer wellness group online. It is the most engaging and motivating one I have been a part of yet!! I am so proud to see everyone feeling great, sharing the progress they are making with their workouts, loving their shakes, and coming up with so many tasty clean eating recipes!

The group is going to stay open for April but change over to focus on being strong for the summer so where are my fellow beach lovers at??? ? ?

I am quite the beach lover myself and I am looking forward to continuing to make healthy choices and get in shape so I can FEEL my very best when that warm weather is finally here.

I am looking for women who want to feel confident this summer and rock cute summer dresses and swimsuits. Who want to surround themselves with other positive women who will motivate and inspire them over these next few weeks to feel their very best!

My plan is to make this my healthiest and happiest summer yet and if this sounds like something you want too than this group is for YOU!

***Also accepting groups so bring your family and friends!!*** ?

>>>  30 minute at home workouts ?
>>>  Simple nutrition that includes all food groups (YES you can have carbs and wine!) ?
>>>  Accountability and support from a community of positive and motivating beach babes who love to chat about their favorite summer fashion and accessories, travel plans ?
>>>  A forum to share recipes, asks questions, and celebrate our successes ?

If you would like to join our group of positive and motivating women as we focus on feeling good from the inside out for summer leave a comment on this post ⬇, email me at ? emily.goodmanBB@gmail.com or fill out this form.

 

Bikini Bootcamp

 

Chicken Cauliflower Fried Rice
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 3 teaspoons of coconut oil, divided
  • 1 lb boneless skinless chicken breast, cubed
  • Pink Himalayan salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 1/2 cup carrots, diced
  • 1/2 cup frozen peas
  • 2 eggs
  • 1 12oz bag of frozen cauliflower rice (1.5 cups fresh if you make your own)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
Instructions
  1. Season the chicken with Himalayan salt, pepper, garlic powder, and paprika.
  2. Heat 1 teaspoon of coconut oil in a large skillet over a medium heat and add the seasoned chicken.
  3. Cook for 2-3 minutes, flip and cook for an additional 2 minutes.
  4. Transfer chicken to a plate. It is OK if the chicken is not cooked all the way through, it will continue to cook on the plate and will be added back to the pan later.
  5. Heat 1 teaspoon of coconut oil over a medium heat. Add the onion and saute for 2 minutes.
  6. Add the minced garlic, ginger, carrots, and peas. Saute for 3-4 minutes.
  7. Move the veggies to one side of the pan and crack the eggs on the other side. Gently scramble the eggs using a spatula. As the eggs start to scramble and are no longer liquid start to incorporate them in with the veggies on the other side of the pan.
  8. Remove the veggies and eggs from the pan (I added them to the plate with the cooked chicken)
  9. Heat the remaining 1 teaspoon of coconut oil in the pan over a medium heat. Add the cauliflower rice and saute for 3 minutes.
  10. Add the cooked chicken and other veggies and eggs back to the pan.
  11. Add the soy sauce and sesame oil.
  12. Saute for an additional minute or two until the sauces are evenly distributed and everything is warmed through.
Serving size: 1.75 cup
Notes
21 Day Fix Container Equivalents for a 1.75 cup serving: 1 red, 1 green, 1 spoon

 

Cauliflower Fried Rice with Chicken (2)

 

Cauliflower Fried Rice with Chicken

 

Cauliflower Fried Rice with Chicken (1)

 

 

Chicken and Vegetable Stir Fry

I love a good stir fry because it is a great way to use up vegetables I have in the fridge and there is something so comforting about the warm tasty sauce covering all of the veggies and rice or quinoa.  You can also make this dish low carb/no carb by skipping the quinoa or rice all together!

If you have a few staple sauces in your pantry a flavor-packed stir fry takes only about 30 minutes to whip together. You can even make the sauce a head of time and store it in your fridge. I store mine in a mason jar and just give it a good shake to combine everything before using it.

My tip for you if you are going to make a stir fry – cut and prep everything before starting to cook. All of your ingredients don’t need that much time in the pan so having everything chopped and ready to throw in will keep you from over cooking ingredients or burning anything. I also make my quinoa (or rice) and toast my sesame seeds in advance. Using leftover quinoa or rice from a different meal works great too!

Happy stir frying!!

 

Chicken stir-fry

 

Adapted from Tastes Lovely

Chicken and Vegetable Stir Fry
Author: Emily Goodman
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • STIR FRY SAUCE
  • 1/2 cup low sodium soy sauce
  • 1/2 cup vegetable broth
  • 1 tablespoon corn starch
  • 1 tablespoon honey
  • 1 teaspoon sesame seed oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • CHICKEN AND VEGETABLES STIR FRY
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 onion, diced
  • 1 head of broccoli, chopped into florets
  • 2 red bell peppers, seeds removed and chopped
  • 1 zucchini, chopped
  • 2 tablespoons sesame seeds, toasted
  • 2 cups of quinoa, cooked according to the package directions
Instructions
  1. STIR FRY SAUCE
  2. In a mason jar (or bowl) combine all of the stir fry sauce ingredients and mix to combine. Set aside.
  3. CHICKEN AND VEGETABLE STIR FRY
  4. Heat a large skillet over a medium heat.
  5. Add 1 tablespoon of olive oil and the cubed chicken. Cook for 5-7 minutes until the chicken is cooked through, flipping the pieces over halfway through. Transfer to a plate.
  6. Add the onion and broccoli to the pan and cook for 2 minutes.
  7. Add the bell pepper and cook for 1 minute.
  8. Add the zucchini and cook for 3-4 minutes until all of the vegetables are cooked through. Add more olive oil if needed during cooking.
  9. Once all of the vegetables are cooked return the cooked chicken to the pan.
  10. Pour the stir fry sauce over the mixture and reduce the heat to medium-low. Let cook for 3-5 minutes until the sauce has thickened stirring occasionally.
  11. Serve warm over cooked quinoa and sprinkle with toasted sesame seeds.
Serving size: 1 cup
Notes
21 Day Fix Container Equivalents per 1 cup serving: 1 red, 1 green, 1 yellow, 0.5 orange, 1 spoon