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The first step in creating healthy choices from a dinner menu is picking your location sensibly. When you have several options, when looking to flake out, it is essential that you provide each option a fast examination. Although fast food institutions have started to incorporate healthy foods and meals into their menus, so you may find it easier to eat healthy in a conventional family restaurant.
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Using your best judgment is just another one of the many ways you could make healthy choices out of a dinner menu. This can be best achieved by analyzing meal pictures on a single menu. It’s also recommended that you avoid foods overrun with oatmeal, cheese and sour cream. If your selection contains these fattening condiments, then make sure you ask for a lesser amount.
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The ingredients needed to make Soba Noodles with Miso Roasted Tomatoes:
- Provide 1/3 cup canola oil
- You need 3 tablespoons rice vinegar
- Get 1 tablespoon minced peeled fresh ginger
- Take 2 tablespoons yellow or white miso
- Prepare 1 tablespoon toasted sesame oil
- Prepare 1 tablespoon honey
- Get 2 tablespoons fresh lime juice
- Provide Kosher salt
- Use 2 pints cherry tomatoes
- Prepare 8 ounces soba noodles
- Get 4 scallions thinly sliced
- Provide 1 tablespoon toasted sesame seeds
Steps to make Soba Noodles with Miso Roasted Tomatoes:
- Preheat oven to 425. In a bowl, whisk the canola oil, vinegar, miso, ginger, sesame oil, honey, lime zest and lime juice until smooth. Season with salt. (I also do a faster version where I boil 4-5 tomatoes with 1 cup or 2 of tomato paste and throw all the ingredients from the bowl like it was a pasta sauce).
- On a rimmed baking sheet, toss the tomatoes with 3 tablespoons of the Miso dressing and season with salt. Roast for 20 minutes, stirring, until the tomatoes are charred in spots. Scrape into a large bowl (for a quicker version look at my suggestion in step 1)
- Cook the soba in boiling water just until al dente (4 min). Drain and cool under cold running water. Add the soba, scallions (I prefer using green onions) and half of the remaining dressing to the tomatoes and toss well. Serve and garnish with sesame seeds (I use furikake). Serve with the remaining dressing
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