Today I’m sharing with you a sensational recipe courtesy of the fabulous Happy Body Formula. The Happy Body Formula is the only healthy eating program that I feel 100% happy recommending. In the past I have collaborated with it’s creator Irena (from Eat Drink Paleo) and she is the most genuine, giving and professional person I have encountered in this online ‘health arena.’
You know I don’t make recommendations lightly and only refer products and services I think are going to benefit my audience a whole lot. This program is such fabulous value for money and also comes with a “results or 200% money back guarantee” – how awesome is that? So if you’re interested in following a program to kick start a healthier lifestyle in time for Spring, click HERE for more info.
But for now, we all benefit with one of the delicious recipes from the program…
Buckwheat Noodles with Chicken, Kale and Miso Dressing
Kale, chicken and shiitake mushrooms are the star ingredients in this recipe. The buckwheat noodles add a serving of gluten-free, nutrient-dense carbohydrates, as well as lovely texture.
Kale is a nutritional powerhouse while chicken will provide you with protein and some B vitamins. This dish is low in sugar and the 100% buckwheat noodles (soba) – which are gluten-free – have a lower glycemic index than most wheat-based noodles. Fresh miso has beneficial probiotics and fantastic umami flavour, which complements the other flavours in the dish.
Cook’s notes: Buckwheat soba noodles are traditionally Japanese. Some varieties can contain wheat and other grain so make sure to look for 100% buckwheat soba. Rice noodles can be used instead as well. If you’re following a low-carbohydrate paleo diet, you can use zucchini noodles instead. Soba noodles can be purchased in the Oriental/Japanese section of the supermarket or from an Asian grocer. If you can’t find fresh shiitake mushrooms, use the dried variety instead which you can soak in warm water. Common button mushrooms can also be used. I used organic, fresh brown miso.
For the noodles
2-3 handfuls of kale leaves (removed from the stem and roughly cut)
150 g / 5 oz buckwheat noodles (100% buckwheat, no wheat)
3-4 shiitake mushrooms, sliced
1 teaspoon coconut oil or ghee
1 brown onion, finely diced
1 medium free-range chicken breast, sliced or diced
1 long red chilli, thinly sliced (seeds in or out depending on how hot you like it)
2 large garlic cloves, finely diced
2-3 tablespoons Tamari sauce (gluten-free soy sauce)
1½ tablespoon fresh organic miso
1 tablespoon Tamari sauce
1 tablespoon extra-virgin olive oil
1 tablespoon lemon or lime juice
1 teaspoon sesame oil (optional)
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