When I looked at the weather forecast yesterday, I didn't think it would really be as cold as they said it would be. I was dead wrong. Yesterday was one of those days that I should have gone with my gut instinct. What was that instinct you ask? WEAR UGGs. I mean, it was this cold:
Yeah...that says it FEELS like 14 degrees. That wasn't fun weather to walk across the entire campus 2x. So back to the UGGs. I know a lot of you out there hate them. Many of you think they are UGGly (ha) or that they remind you of the sometimes horrible fashion-sense of sorority girls (tucking leggings into UGGs). However, I was/am a sorority girl and I'm proud to rock my UGGs...in a fashionable way of course. But, yesterday I knew I would be teased to no end by faculty and members of my cohort, so I went with the Sperry's.
It was so cold on my walk back to my car that I didn't pause to tie my shoes and walked with untied shoes the entire way:
The freezing temps made me crave some spicy food. Tonight I decided to make...
Soba Noodles and Broccoli with a Spicy Peanut Sauce
-1 package soba noodles
-peanut flour (or peanut butter)
-agave nectar (or other sweetener)
-bragg liquid aminos (or soy sauce)
-milk (I used unsweetened vanilla almond milk)
I started with 1/3 cup peanut flour then added about 4 heaping tablespoons as I was cooking it. I added into the mix the entire mini carton of veggie broth (pictured above), 1/4 cup almond milk, 2 tbsp agave, 1 tbsp liquid aminos. The key to getting this all to mix is using a WISK! :) So whisk away and periodically taste it to see if you need to add more sweet or more salty...or more peanut butter flour. *Make sure you wait to add cayenne until the very end.
As the spicy peanut sauce was simmering on low, I started boiling the soba noodles. These took about 6 minutes to cook. Make sure you watch them because I think they would get really slimy if they cooked too long. While the soba noodles were cooking, I steamed broccoli in my microwavable steamer.