As I was sitting there editing, a man walks up to me and taps me on the shoulder and asks, “Excuse me young lady but what ever do you do professionally? I can tell you’re so passionate and you seem to really know what you want with whatever you’re doing.”
When I retold this story to Lu he thought that some guy was just trying to hit on me, but that definitely wasn’t it – he ended up telling me he was a headhunter and I looked very focused and he was looking for people like me to employ.
Bahaha! After I told him what I did, he goes “well, let me give you my card, in case later down the road, you change your mind or this doesn’t work out.”
I threw the card out when I got home.
With every day that goes by, I only grow more motivated, more passionate and more laser-focused. I love seeing results from the effort I put it in.
Anyway, I submitted the manuscript late afternoon yesterday (YAAAAAAAY!!!) This book is seriously going to be THE resource for spiralizing, and it’s going to blow your minds. I pulled out every trick up my sleeve for this one!
Now, it’s back to focusing on the blog. As I was finishing up the cookbook, I was adding a note about making plantain noodles and shared this picture:
I wasn’t planning on making a recipe afterwards, but I opened up the fridge, spotted some corn and avocado and leftover chipotle chilis in adobo sauce that I had to use.
Throw that all in and what do you get? One of those “lazy dinners” that turns out to be one of your favorite meals ever. I used eggs over medium in this recipe, but you could top it with a fried egg (sunny side up) or even scramble eggs. The runny egg gives the plantain noodles a sauce that, when combined with the spicy chipotle Greek yogurt, is sensational.
I nearly licked my bowl clean. Plantain noodles are tough to make, but once you accept that you’re going to get mostly half moons, it’s all good. The plantains are cooked in a skillet for 10-15 minutes until they turn a deeper yellow. While the plantains are cooking, you can prepare the rest of the ingredients (corn, chipotle yogurt, avocado).
See? Easy lazy dinner.
Have you tried making plantain noodles yet? How was your experience?
Nutritional Information & Recipes
Plantain Noodles with Avocado, Corn and Chipotle Greek Yogurt
- For the chipotle yogurt:
- 1/4 cup nonfat plain Greek yogurt
- 1 chipotle pepper in adobo sauce + 1/2 teaspoon sauce
- 1 tablespoon freshly squeezed lime juice
- salt and pepper to taste
- For the rest:
- 1 tablespoon coconut oil
- 2 medium-ripe plantains peeled, Blade C
- 1 shucked ear of corn
- 1 avocado
- 2 whole eggs
- Heat a large skillet over medium heat and add in the coconut oil. Once oil heats, add in the plantain noodles and season with salt and pepper. Cover and let cool, tossing occasionally for 10-15 minutes or until noodles turn a deep golden yellow. If the noodles begin to burn, uncover and toss frequently.
- While noodles cook, place an ear of corn in a medium saucepan, cover with water and bring to a boil. Once boiling, let cook for another 2-3 minutes or until easily pierced with a fork and then drain into a colander. Shave the corn off with a knife and set aside.
- Also while noodles cook, peel and cube the avocado and set aside.
- Also while noodles cook, place all of the ingredients for the chipotle yogurt into a food processor and pulse until creamy (or finely dice the chipotle pepper and then whisk in a bowl with all ingredients.) Set aside.
- Once noodles are cooked, place the noodles in a bowl with the avocado and corn. Place the same skillet back over medium heat and crack in the eggs. Cook sunny side up or over easy, to your preference.
- Divide the noodle mixture and top each with an egg and a dollop of the chipotle yogurt.