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Love jam with your pb but not loving all of the added sugar? Here’s how to make the easiest and most delicious blueberry jam you’ve ever tasted! All you need is fresh or frozen blueberries, chia seeds to help it gel (and add a healthy dose of protein and fiber to your jelly – other jams don’t have that!) some lemon zest (optional, but yummy) and a bit of water. That’s it, that’s all!

Health Benefits of Blueberries

Blueberries are a nutrition superstar because they’re rich in antioxidants such as vitamin C for a healthy immune system. Antioxidant-rich foods are linked to better memory and improved learning ability.

A cup of blueberries is only 80 calories and provides your daily dose of fiber to support your digestive health and keep you full longer.

Plus, blueberries are an excellent source of manganese, a nutrient that plays a role into converting carbohydrates, protein and fat into energy.

Health Benefits of Chia Seeds

I love chia seeds so much I did my Master’s thesis on them! (Well, a randomized control trial that compared chia seeds to an oat bran-based control for weight loss in people with type 2 diabetes. But I sure learned everything there is to know about them!)

Chia seeds are low in carbohydrates and packed with filling fiber, protein, and omega-3 fats. Omega-3s may help lower inflammation and promote heart health.

One amazing thing about chia seeds is when you mix them with water or any other liquid, the seeds soak it up and form a gel. That means you can make a chia seed egg to use as a plant-based replacement in recipes where eggs act as the binder. It also works perfectly in jam so you don’t need to add pectin or other geling ingredients.

Put This Blueberry Chia Jam on Everything

Here are just a few ways I love eating blueberry chia jam:

  • On whole grain toast
  • Layered into yogurt parfaits
  • On grilled cheese sandwiches
  • On crackers with Brie
  • Served as a chutney with a charcuterie platter
  • Mix with lemon juice, olive oil, salt and pepper for a yummy salad dressing

Also proud to share that this recipe was featured on SHAPE.com!

Blueberry Chia Jam – No Refined Sugar, Vegan

Did you try this recipe? Please do and let me know what you think!

Blueberry Chia Jam - No Refined Sugar, Vegan
    Servings
    2 1/2cups
    Servings
    2 1/2cups
    Ingredients
    Instructions
    1. If you're using frozen blueberries, defrost them in a covered saucepan over medium heat or in the microwave.
    2. Blend all of the ingredients in a blender or food processor until smooth.
    3. Pour into a glass jar with a lid or an airtight container. Put your jam in the fridge for about 15 minutes to let it set. Your delicious blueberry jam is ready to enjoy!

    The post Blueberry Chia Jam – No Refined Sugar, Vegan appeared first on 80 Twenty Nutrition.

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    This kimchi rice recipe is so simple and incredibly flavorful. It’s on a regular rotation at our house! Make it with brown rice for even more filling fiber and B vitamins.

    The Easiest Way to Make Brown Rice

    If you haven’t already tried making rice in the Instant Pot, you’re seriously missing out! It’s super easy… set it and forget it, and it turns out perfectly fluffy every time. Plus, so much less mess than doing it on the stovetop! I like to make large batches and use in different meals during the week. I’ll also freeze some rice in freezer bags and pull them out for recipes just like this one!

    Which Instant Pot to Buy

    I actually own two Instant Pots. That may seem like overkill, but we really do use them both all the time! I have a 6 quart one for cooking main meals… think larger dishes like chili, stew, soups, tacos… anything that’s going to be a big batch and therefore require plenty of space.

    Then we got the mini Instant Pot (3 quart) because we found we’d often want to make a dish in the Instant Pot and wanted to serve with brown rice or another side. It’s been awesome having them both going and dinner gets on the table so much faster!

    Here are the ones I have:

    Instant Pot Ultra 6 Quart 10-in-1 (for main meals)

    Instant Pot Duo Mini – 3 Quart (for rice another side dishes)

    Kimchi Fried Rice with Egg – Gluten Free

    Ready to try a delicious recipe that tastes like it was made in a restaurant? You and me both! Let me know what you think… I love to hear from you!

    Kimchi Rice with Egg - Gluten Free
    This kimchi rice recipe is so simple and incredibly flavorful. It's on a regular rotation at our house! Make it with brown rice for even more filling fiber and B vitamins.
      Servings
      4
      Servings
      4
      Ingredients
      Instructions
      1. In a large skillet, melt half of the butter or heat half of the oil over medium-low. Add the onions and cook until translucent, about 3 minutes. Add the kimchi, kimchi juice and ham and cook until almost dry, about 4 minutes.
      2. Add the cooled rice and turn up the heat to medium. Stir well until the rice has absorbed the sauce and is warm, about 3 minutes. Add the tamari and sesame oil.
      3. Cover the skillet and turn down the heat to low while you cook the eggs.
      4. In a medium skillet, heat the rest of the butter or oil over medium heat. Crack the eggs into the skillet and cover to cook more evenly. Cook until they reach your preferred firmness.
      5. Divide the rice between 4 bowls and top each with scallions, fried eggs, nori and sesame seeds. Enjoy!

      The post Kimchi Rice with Egg – Gluten Free appeared first on 80 Twenty Nutrition.

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      Instant Pot, where have you been all my life? I love brown rice as a go-to healthy carb source that’s high in fiber… but I don’t love waiting 45 minutes for it to cook, having it boil over and scuz up my stove top, or scrubbing the pot after. That’s why this Instant Pot Brown Rice is a total game-changer! It only takes 15 minutes to cook and there’s no fuss and no mess. Here’s how to do it…

      What Instant Pot to Buy

      I actually own two Instant Pots. That may seem like overkill, but we really do use them both all the time! I have a 6 quart one for cooking main meals… think larger dishes like chili, stew, soups, tacos… anything that’s going to be a big batch and therefore require plenty of space.

      Then we got the mini Instant Pot (3 quart) because we found we’d often want to make a dish in the Instant Pot and wanted to serve with brown rice or another side. It’s been awesome having them both going and dinner gets on the table so much faster!

      Here are the ones I have:

      Instant Pot Ultra 6 Quart 10-in-1 (for main meals)

      Instant Pot Duo Mini – 3 Quart (for rice another side dishes)

      So now that you have the tools to succeed, let’s get to the recipe!

      Instant Pot Brown Rice - Perfect Every Time!
      This fluffy, slightly chewy, nutty, moist and delicious Instant Pot brown rice turns out perfectly every time! Only 15 minutes of cooking time and you're enjoying a high fiber healthy carb that's satisfying and filling!
        Servings
        6
        Cook Time
        15minutes
        Servings
        6
        Cook Time
        15minutes
        Ingredients
        Instructions
        1. Pour the brown rice into your Instant Pot (or pressure cooker). Add the water and stir. Put on the lid and make sure the vent is closed. Set it on high pressure for 15 minutes.
        2. Let the Instant Pot release some of the steam naturally (about 5 minutes) and then release the rest carefully by venting it. Once all of the pressure has been released, take off the lid and your rice is ready to enjoy!

        More Delicious Instant Pot Recipes

        Picadillo – Spiced Cuban Beef with Salsa Verde (gluten-free, low carb, keto)

        Korean Beef Tacos (Bulgogi) with Kimchi Slaw (gluten free, can be made low carb and keto with low carb tortillas)

        Healthy Jambalaya with Shredded Chicken Breasts and Brown Rice (gluten free)

        Vegan Brown Rice Pudding – Gluten Free and No Refined Sugar (gluten free, vegan)

        The post Instant Pot Brown Rice – Perfect Every Time! appeared first on 80 Twenty Nutrition.

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        These delicious Chicken Mushroom Pot Stickers are filled with healthy ingredients and can be either steamed or fried. They’re tastier than any dumplings you’ll get at a restaurant! Serve them with a hoisin and soy dipping sauce for a delicious appetizer or light meal.

        How to Fold Dumplings

        Don’t worry, it’s not as hard as it looks! There are several different ways to fold dumplings, but I’ll show you two of my favorite.

        The Easiest Way to Fold Dumplings

        Place a spoonful of your filling in the center of the dumpling wrapper. Use your finger to wet the edges/circumference of the dumpling wrapper with water. Then bring up all of the outside edges to meet in the middle like a parcel. Pinch at the top.

        The Best Way to Fold Dumplings

        The easiest way isn’t always the best. This way is better because it holds together more effectively so none of that delicious filling escapes. Start at above with the filling in the center of the circle and by wetting the outside edges. Next, fold the wrapper in half. Start folding over the edges and crimping by folding back on each fold.

        Chicken Mushroom Pot Stickers – Healthy Steamed Dumplings 
        Chicken Mushroom Pot Stickers - Healthy Steamed Dumplings!
        Ingredients
        Dumplings
        Dipping Sauce
        Instructions
        1. Heat the oil in a large skillet over medium heat. Add the mushrooms, onions, ginger and garlic until all of the liquid has evaporated. Allow the mixture to cool.
        2. In a large bowl, mix the chicken and mushroom mixture with the soy sauce. Spoon about 1 teaspoon of filling into the center of each wrapper. Wet the edges with water using your fingers and fold into dumplings.
        3. To steam: line your bamboo steamer with parchment paper. Put some water in a pot or skillet that fits under your steamer and bring to a boil. Steam the dumplings for about 10 minutes.
        4. To fry: Heat a large skillet over medium-high and spray with avocado oil. Fill with the dumplings in a single layer. Brown the dumplings on both sides and then add ¼ cup water and cover to steam. Once the water has evaporated, remove the dumplings and let them cool.
        5. To make the dipping sauce, combine the ingredients in a small bowl. Enjoy!

        The post Chicken Mushroom Pot Stickers – Healthy Steamed Dumplings! appeared first on 80 Twenty Nutrition.

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        Dumplings – also known as potstickers or “jiaozi” in Mandarin – are delicious wheat wrappers stuffed with vegetables and typically some pork or shrimp. My Vegetable Tofu Chinese Dumplings are the tastiest pot stickers you’ll ever try. They also happen to be vegan! They include tofu so you get a healthy dose of plant-based protein. Served with a savory dipping sauce, I dare you not to eat them all in one sitting! Chinese dumplings are very similar to Japanese gyoza. As history tells it, the Japanese borrowed the dumpling idea and adapted it slightly. The main difference is gyoza are smaller than dumplings.

        How to Fold Dumplings

        Don’t worry, it’s not as hard as it looks! There are several different ways to fold dumplings, but I’ll show you two of my favorite.

        The Easiest Way to Fold Dumplings

        Place a spoonful of your filling in the center of the dumpling wrapper. Use your finger to wet the edges/circumference of the dumpling wrapper with water. Then bring up all of the outside edges to meet in the middle like a parcel. Pinch at the top.

        The Best Way to Fold Dumplings

        The easiest way isn’t always the best. This way is better because it holds together more effectively so none of that delicious filling escapes. Start at above with the filling in the center of the circle and by wetting the outside edges. Next, fold the wrapper in half. Start folding over the edges and crimping by folding back on each fold.

        Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers


        Vegetable Tofu Chinese Dumplings - Vegan Pot Stickers
        Servings
        5
        Servings
        5
        Ingredients
        Dumplings (potstickers)
        Dipping Sauce
        Instructions
        1. Cut your tofu in half horizontally. Place it on several layers of paper towels and put on a plate. Cover with more paper towels and another plate. Put something heavy on top (I like to use a big can of soup or a full water pitcher) and let this sit for about 15 minutes.
        2. Meanwhile, heat some avocado oil over medium heat. Saute the onion, garlic and ginger and saute until the onions are translucent. Add the carrots and cabbage and saute until soft. If there is any liquid, drain it with a colander. Stir in the hoisin sauce and cilantro.
        3. Cut the pressed tofu into ¼” cubes. Put in a bowl and add the tamari and red pepper flakes if using. Add the tofu to the vegetable mixture and mix to combine.
        4. Fill each wonton wrapper with about 1 tsp of the filling. Brush the sides with water and shape into half moons or little purses.
        5. Heat a large skillet over medium-high and spray with avocado oil. Fill with the dumplings in a single layer. Brown the dumplings on both sides and then add ¼ cup water and cover to steam. Once the water has evaporated, remove the dumplings and let them cool.
        6. Make your dipping sauce by combining the ingredients in small bowl. Enjoy!

        The post Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers appeared first on 80 Twenty Nutrition.

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        Your dessert prayers have been answered. These Low Carb Brownies are incredibly delicious and made with almond flour so you’re getting filling protein and fiber. They’re also vegan, keto, paleo and gluten-free (is there anything they can’t do?). Get ready for chocolate cake fudge brownie goodness now!

        You can make these brownies with eggs or for them to be vegan, use my technique for chia eggs. It’s super easy: to replace 1 egg, use 1 tablespoon of chia seeds and mix with 3 tablespoons of water. Let this mixture sit for at least 5 minutes and voila – the chia seeds form a gel that helps your baking bind together, just like an egg would! If you use chia eggs you can also eat the batter. Bonus!

        If you’re a visual person like I am, check out my video on how to make chia eggs.

        How to Make "Chia Eggs" - Vegan Egg Substitute for Baking - YouTube

        The other twist you can make with these Low Carb Brownies is to turn them into 2-bite brownies (or 1 bite brownies if you really believe in yourself). All you need is a mini muffin tin! Just make sure you grease it with some coconut oil before you fill with brownie batter. You’ll get about 24 two bite brownies or 15 bigger brownies out of this recipe.

        Other than the almond flour, you’ll also be using a zero calorie/low carb sweetener to keep these keto and low carb. You can use a stevia or monk fruit blend or erythritol, whichever you prefer. You can read more about the health benefits of stevia and find out whether monk fruit is healthy and how they impact blood sugar levels if you’re interested.

        I love adding some extra crunch to my brownies so I like to sprinkle some sliced almonds on top. If you prefer, you can also mix them into your brownie batter. Totally your call!

        Low Carb Brownies with Almond Flour – Vegan, Keto, Paleo and Gluten-Free

        Hope you enjoy my low carb brownies. Take that, cravings!


        The Best Low Carb Brownies - Keto, Paleo, Vegan and Gluten-Free
        Your dessert prayers have been answered. These Low Carb Brownies are incredibly delicious and made with almond flour so you're getting filling protein and fiber. They're also vegan, keto, paleo and gluten-free (is there anything they can't do?). Get ready for chocolate cake fudge brownie goodness now!
        Servings Prep Time
        15brownies 6minutes
        Cook Time
        15minutes
        Servings Prep Time
        15brownies 6minutes
        Cook Time
        15minutes
        Ingredients
        Dry Ingredients
        Wet Ingredients
        Toppings
        Instructions
        1. Preheat your oven to 350 degrees F. Line an 8 x 8" pan with parchment paper. If you're making brownie bites, grease a mini muffin pan with some coconut oil.
        2. If you're using chia seeds instead of eggs, make the chia eggs. In a small bowl, mix 2 tbsp of chia seeds with 6 tbsp water. Let the mixture sit for 5 minutes before adding to the other wet ingredients.
        3. In a medium bowl, combine the dry ingredients. In a larger bowl, combine the wet ingredients. Add the dry ingredients to the wet ingredients and mix until combined.
        4. Bake for about 15 minutes or until a toothpick comes out clean. Sprinkle with sliced almonds. Let your brownies cool before cutting them. Enjoy!
        Recipe Notes

        Nutrition Facts
        The Best Low Carb Brownies - Keto, Paleo, Vegan and Gluten-Free
        Amount Per Serving
        Calories 138 Calories from Fat 117
        % Daily Value*
        Total Fat 13g 20%
        Saturated Fat 8g 40%
        Polyunsaturated Fat 0.3g
        Monounsaturated Fat 1g
        Cholesterol 29mg 10%
        Sodium 72mg 3%
        Potassium 6mg 0%
        Total Carbohydrates 10g 3%
        Dietary Fiber 1g 4%
        Sugars 0.3g
        Protein 3g 6%
        Vitamin A 1%
        Calcium 3%
        Iron 3%
        * Percent Daily Values are based on a 2000 calorie diet.

        The post Low Carb Brownies with Almond Flour – Vegan, Keto, Paleo and Gluten-Free appeared first on 80 Twenty Nutrition.

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        If you aren’t making mouthwatering beef in your Instant Pot, it’s time to start! This recipe for Instant Pot Korean Beef Tacos with Kimchi Slaw are unbelievably tasty and super easy to make. The beef is bulgogi style – a type of thin Korean beef or pork that’s typically grilled or pan-fried.  In this recipe, you’ll be cutting your beef into chunks and searing in your Instant Pot. Gotta love these one pot meals!

        The meat and the slaw are low carb and keto friendly. You can either serve on lettuce wraps or pick up some low carb tortillas. These Instant Pot Korean Beef Tacos are also paleo, Whole30-friendly and gluten free as long as you choose tortillas that check the boxes that matter to you.

        –> Pin this recipe to save and share it!

        Your new favorite #InstantPot #recipe: Korean Beef Tacos with Kimchi Slaw! #glutenfree #dinner
        Click To Tweet

        Here are some of my favorites. Stock up on the ones you like – I always keep a few in the freezer for a quick meal option.

        Low Carb Tortillas

        Mama Lupe Low Carb Tortillas

        • 3 grams net carbs

        Ole Mexican High Fiber Low Carb Flour Tortillas

        • 5 grams net carbs

        La Banderita Carb Counter Whole Wheat Wraps

        • 5 grams net carbs
        Paleo Tortillas

        Julian Bakery Paleo Wraps
        These are also organic, gluten-free, keto and low carb (6 grams net carbs)

        Pure Paleo Coconut Wraps
        The only ingredients are coconut and salt. How simple is that?

        Gluten-Free Tortillas

        Del Campo Soft Corn Tortillas

        Organic Veggie Wraps
        These veggie wraps are also paleo. The only ingredients are lettuce, spinach, flax and coconut with turmeric and salt.

        And now, back to the succulent beef that will shred easily between two forks and pairs perfectly with spicy kimchi slaw and a drizzle of sriracha.

        Whether you're #keto, #lowcarb, #paleo or #glutenfree, you'll love these Korean Beef Tacos!
        Click To Tweet

        For toppings, you can also add cilantro and sesame seeds to further up the flavor and texture experience.

        Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw – Gluten Free, Low Carb, Keto

        Get ready to add these Korean Beef Tacos to your regular dinner rotation! Great for entertaining too as everyone can decorate their own.

        I hope you love these tacos as much as we do!

         

        Instant Pot Korean Beef Tacos (Bulgogi) with Kimchi Slaw - Gluten Free
        These Korean Beef Tacos with Kimchi Slaw are unbelievably tasty and super easy to make in your Instant Pot. They're gluten-free and depending on the tortillas you choose, can also be low carb, keto, paleo and Whole30-friendly.
        Servings
        12tacos
        Servings
        12tacos
        Ingredients
        Korean Beef
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        Energy bite and energy ball recipes are a dime a dozen, but it’s difficult to find a recipe that contains enough protein to keep you satisfied. These Double Chocolate Protein Bites are no bake, vegan and gluten free and have the protein pumped up with chocolate protein powder. For two protein bites, you’re getting an impressive amount of protein – 14 grams! Plus 4 grams of filling fiber and for only 200 calories.

        Energy bites that are no bake, vegan and less than 200 calories for two - with 14 grams of protein! Get the recipe:
        Click To Tweet

        These protein bites taste like chocolate chip cookie dough and I’m officially obsessed. They keep well in the fridge for 2 weeks or in the freezer for 4 months or so (but they never last that long in my house). The oats provide fiber, the peanut butter provides healthy fats and they don’t contain any refined sugar. All of these elements make them a filling snack that helps stabilize your blood sugar levels for a steady supply of energy (and fewer cravings).

        Share the love on Instagram!

        The key to delicious protein bites is you have to love the taste and texture of the protein powder you’re using.

        How to Choose the Best Protein Powder

        Wondering how to pick out a healthy protein powder when there are so many options? Check out my blog posts about how to choose a healthy protein powder for you and whether you really need protein powder to build muscle or promote weight loss.

        Here are a few of my favorites:

        The Best Vegan Protein Powders

        Orgain Organic Plant Based Protein Powder

        Garden Of Life Sport Organic Plant Based Protein

        Vega Clean Protein Powder

        The Best Protein Powders that Aren’t Vegan

        NOW Sports Egg White Protein Powder, Creamy Chocolate

        Kaizen Naturals Whey Protein

        Optimum Nutrition Gold Standard 100% Whey Protein

        The best protein bites you've ever had: Chocolate Peanut Butter, anyone?
        Click To Tweet
        Chocolate Peanut Butter Protein Bites – No Bake, Vegan and Gluten Free!

         

        Chocolate Peanut Butter Protein Bites - No Bake, Vegan and Gluten Free!
        These Double Chocolate Protein Bites are no bake, vegan and gluten free and have the protein pumped up with chocolate protein powder. For two protein bites, you're getting an impressive amount of protein - 14 grams! Plus 4 grams of filling fiber and for only 200 calories.
        Servings
        12protein bites
        Cook Time
        0
        Servings
        12protein bites
        Cook Time
        0
        Instructions
        1. In a medium bowl, mix all of the ingredients together. The mixture should be sticky and not dry. If it seems dry add more almond milk, a 1/2 tbsp at a time.
        2. Roll into 12 balls. Eat 'em and love 'em! Store in the fridge or freezer.

        The post Chocolate Peanut Butter Protein Bites – No Bake, Vegan and Gluten Free! appeared first on 80 Twenty Nutrition.

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        Looking for a super easy and delicious Instant Pot recipe? Look no further than my Instant Pot Picadillo (a.k.a. Cuban Spiced Beef) with Salsa Verde. It’s gluten free, high in protein and delicious served over brown rice or for a low carb or keto meal, serve it over cauliflower rice or on its own. This recipe freezes well so it’s fantastic for meal prep. I love the combo of the umami/savory and acidity – my husband loved this so much he wants a double batch next week!

        Pin this recipe to save it and share it!

        Have you ever made brown rice in the Instant Pot? I like to make a big batch on Sunday or Monday and then portion it out into freezer bags for a few meals so I don’t have to cook it for each meal. It makes getting dinner ready so much quicker!

        We also bought a smaller second Instant Pot to make brown rice alongside the main dish on those nights that we aren’t so prepared. In the Instant Pot, brown rice only takes 15 minutes compared to the 45 minutes on the stovetop. Plus, my stovetop brown rice always boils over and makes a big mess. Not fun! Anything I can do to save on clean up and time is worth it, so loving our baby Instant Pot. Here are the ones I have and love:

        The Best Instant Pots to Order

        Instant Pot Ultra 6 Quart 10-in-1 (for main meals)

        Instant Pot Duo Mini – 3 Quart (for rice another side dishes)

        Instant Pot Picadillo (Cuban Spiced Beef) with Salsa Verde – Gluten Free

        Let me know if you tried this recipe – I’d love to see how it turned out and what you thought! Tag me on social media @80twentyrule and #80twentyrule and I’ll be sure to see it.

        More Delicious Instant Pot Recipes

        Healthy Jambalaya with Shredded Chicken Breasts and Brown Rice

        Vegan Brown Rice Pudding – Gluten Free and No Refined Sugar

        What type of Instant Pot recipes do you want to see? I’d love to create something new for you!


        Picadillo (Cuban Spiced Beef) in the Instant Pot with Salsa Verde and Brown Rice - Gluten Free
        This delicious Picadillo Instant Pot recipe combines extra lean ground beef with delicious spices, tomatoes, red bell peppers and capers for a healthy Cuban meal. It takes less than 25 minutes to make and freezes well.
        Servings
        8
        Cook Time
        20minutes
        ..
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        A delicious bowl of soba noodles topped with delicious peanut sauce and loaded with colorful veggies and protein-rich shrimp. My mouth is watering just thinking about it! My gluten-free Shrimp and Soba Noodle Stirfry with Peanut Sauce is one of those surprisingly easy and amazingly tasty recipes you’re going to want to make again and again. You’re welcome!

        –> Pin this recipe to save it and share it!

        How to find gluten free soba noodles

        If you haven’t tried soba noodles yet, it’s time to add them to your shopping list. Soba noodles are Japanese noodles traditionally made from buckwheat. And no, “buckwheat” does not contain any wheat. It’s gluten-free (confusing, but true)!

        If you want this shrimp and soba noodle stirfry to be gluten free, you do want to check out the ingredients on your soba noodles, because some varieties will have wheat flour added. To save you some time, here are some brands I love that contain only buckwheat:

        King Soba Gluten Free Organic 100% Buckwheat Noodles

        Muso From Japan Organic 100% Buckwheat Soba Noodles

        There are also some other gluten-free soba noodle options that have buckwheat mixed with other healthy ingredients:

        King Soba Gluten-Free Organic Buckwheat Sweet Potato Noodles

        King Soba Gluten-Free Organic Buckwheat, Quinoa and Brown Rice Soba Noodles

        If you can’t find soba noodles at your grocery store, you can also substitute with brown rice spaghetti noodles or  other thin pasta.

        Now back to the bowl…!

        I’m obsessed with noodles but it can be tough to control the portion size. That’s why I’ve added carrot ribbons into this recipe. They help to add nutrients and up the vegetable content in this dish, but they also help add fiber and bulk to your meal so you end up full on fewer calories. Win-win-win! If you can find heirloom carrots in different colors, your noodle bowl will be even more gorgeous. Plus, multi-colored carrots have a variety of different phytonutrients… the purple ones are my favorites!

        Plus I’ve added in some Chinese vegetables. The most common one you’ll see at a regular grocery store is bok choy or baby bok choy which will work perfectly. You might also see other Chinese greens such as choy sum or yu choy, Chinese broccoli, napa cabbage, watercress and more. Experiment with different types – they’re all packed with nutrition!

        How does this shrimp and soba noodle bowl compare to restaurant versions? So happy you asked! Here’s how one serving of each stacks up:

        Restaurant Shrimp and Noodle Stir Fry Bowl

        • 870 calories
        • Carbs: 115 grams
        • Fat: 43 grams
        • Sodium: 1660 mg

        Yikes! Too many noodles and sugary sauces make this meal a blood sugar disaster. This is the carb equivalent of having 7 pieces of bread.

        80 Twenty Nutrition Shrimp and Soba Noodle Stir Fry

        • 390 calories
        • Carbs: 32 grams
        • Fat: 5 grams
        • Sodium: 253 mg

        –> See the comparison on Instagram!

        Shrimp and Soba Noodle Stirfry with Peanut Sauce – Gluten-Free

        Time to get cooking (and you know what comes after cooking, right? The eating and enjoying)!!!

        Let me know if you tried this recipe – I’d love to see how it turned out and what you thought! Tag me on social media @80twentyrule and #80twentyrule and I’ll be sure to see it.

        Looking for some other takeout-inspired recipes for healthy and quick dinners?

        Check out my:

        Kung Pao Cauliflower Chicken – Low Carb and Gluten Free

        Pad Thai with Zoodles – Low Carb, Vegan and Gluten Free

        Healthy Egg Fried Rice – Vegetarian and Gluten Free

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