Homemade Instant Noodle Cups are perfect for a work lunch or travel

Left to right - Chicken tortilla soup, Native flavor noodle cup, Pho with an egg 

Left to right - Chicken tortilla soup, Native flavor noodle cup, Pho with an egg 

Chicken Tortilla Cup - Serves 2

  • 2 Mason Jars
  • 1 C cooked black beans
  • 1/2 C corn
  • 1 Tbsp minced green chilis
  • 1/3 C shredded chicken, cooked
  • 1/4 C zuchinni noodles, or any cooked variety
  • 1/2 C diced tomatoes, in juice no flavor
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 garlic clove, minced or 1/2 tsp powder
  • 1/4 yellow onion, diced or 1 tsp powder
  • fresh cilantro
  • lime wedge
  • 1 tbsp olive oil
  • Fresh avocado/tortilla strips -optional
  • sriracha 

In a sauce pan combine oil, cumin, onion, chili powder and garlic. Saute' or 3 min then add your tomatoes cook another few min, and let cool. To assemble your jar, on the bottom add your mixture, then hot sauce if desired. Next layer is beans, corn and chilis. On top of that is your noodles, then chicken. Top layer is cilantro, lime wedge, and tortillas or avocado. If you use broth instead of water, they will be more flavor and health benefits. Just fill with very hot liquid, cover for a 3 min and stir well. I prefer to use chopsticks to get it mixed well.

Native Noodle Cup 

  • 2 Mason Jars
  • 1 C combined frozen carrots, cooked black beans, and diced celery
  • 2 Tbsp dried nettles
  • 1/4 C leeks, minced 
  • 1 garlic clove, minced
  • 1/4 tsp oregano dried
  • 1/8 tsp sage, dried
  • 1/8 tsp paprika
  • Pinch of red pepper flakes
  • 1 Tbsp olive oil or butter
  • 2 C fresh zuchini noodles
  • 1/2 C shredded chicken- optional
  • Black pepper/Sea salt

In a sauce pan combine oil, leeks, garlic, sage, paprika, oregano, nettles and saute' for 3 min. Let the mixture cool before filling your jar. Bottom layer is the saute mixture, then top with pepper flakes, and your beans, corn and carrots. Next layer is noodles, then chicken. You could add fresh herbs instead, but won't pack a lot of flavor unless you add broth. Place in the fridge and just add hot liquid when ready to eat. Leave enough room in your jars for the liquid. 

Instant Pho Noodle Cup

  • 2 Mason Jars
  • 1/2 C mushrooms, sliced thin
  • 1/2 C bok choy,
  • 1/4 C bamboo shoots, rinsed
  • 1/8 tsp fish sauce
  • 1-2 tsp ginger, ground
  • 1 garlic clove, minced
  • green onion, diced 
  • Fresh Bean sprouts
  • 1 C yaki soba noodles, cooked 
  • lime wedge
  • fresh Basil, diced 
  • 2 soft or hard boiled eggs
  • 1 tbsp sesame oil
  • sriracha or chili oil

In a sauce pan saute sesame oil, garlic, fish sauce, ginger, mushrooms for 3-4 min  Then Add bok choy for additional 2 min. Remove from heat and let cool, then fill bottom of mason jar. Next layer is your hot sauce if desired. Then top with Yaki soba noodles, and fresh basil and bean sprouts. Top layer is lime and egg or any protein source of choice. I would prefer to use broth with this recipe for rich flavor, but cooking the ingredients prior is essential. 

For Sunday brunch I made Cauliflower Steaks and eggs topped with fiddleheads.

Fiddleheads are a wild fern that taste like asparagus,  also high in potassium, iron, and omega 3's. 

Fiddleheads are a wild fern that taste like asparagus,  also high in potassium, iron, and omega 3's. 

Ingredients for Steaks

  • 1 head cauliflower cut into 3/4" steaks ( cut stem side down and handle carefully)
  • 1 Tsp paprika
  • 1/2 Tsp onion powder
  • Salt/Pepper
  • 1 Tbsp avocado oil ( substitute what you prefer)

Preheat oven to 425 F, season your steak both sides and bake for 20 min. Flip over carefully with spatula and bake another 15-20 min. During this time roast 2 garlic cloves for 30min to be used in the sauce recipe. 

Ingredients for Sauce

  • 2 Roasted bell peppers
  • 1/2 C unsweetened Almond milk
  • 2 Garlic cloves, roasted
  • 1 Tbsp fresh Orange Thyme, or any variety 
  • 1 Tbsp horseradish
  • 1/2 Tbsp ghee or butter

In a small sauce pan bring to a simmer ghee, garlic, almond milk, thyme and horseradish. Allow the flavors to combine for 3-4 min. Remove from heat, in a food processor place the bell peppers and the sauce and combine well till smooth. 


Rinse your fiddleheads well, and remove any of the brown hairs carefully. I chose to steam mine for 5 min, to keep the natural flavor.  But you could sauté or roast them, they are not meant to be eaten raw, so choose which method you prefer. I topped this dish off with a fried egg and some red chili flakes. 


This Puffball mushroom is topped with a cashew Alfredo sauce, and dehydrated onion rings

Recipe for 2 

  • 2 Puff ball mushroom steaks or substitute steak or chicken season with paprika, salt/pepper
  • Fresh thyme
  • 2 Tbsp ghee or butter
  • 1/4 C broth
  • 1 shallot diced
  • 1 garlic clove minced 

In a cast iron skillet sauté garlic, shallot and ghee or butter. Then add thyme and your seasoned mushrooms. Cook for 3-4  min each side to get a good sear and lots of flavor. 

Cashew Alfredo Sauce

  • 1 C cashews soaked overnight in water, drained
  • 2 Tbsp nutritional yeast
  • 1 garlic clove minced
  • 1 shallot minced
  • 1/2 Tbsp dijon mustard
  • 1 C unsweetened almond milk 
  • 1 Tbsp hemp hearts (optional)
  • 2 tsp lemon zest 

In a food processor blend nuts, yeast, dijon, hemp hearts and almond milk. Heat a sauce pan with 1 Tbsp avocado oil and lightly sauté garlic and shallot, then add your nut mixture and lemon zest  and simmer for 3-4 min till well combined. Remove from heat and set aside. 

I steamed my green beans and then blanched them in cold water to keep their color. 

Onion ring recipe is below, with the step by step instructions. 

Sunday Funday call for crepes, I topped these with Morrell's and green beans


  • 4 eggs
  • 1/2 C Oat flour
  • 1/4 C flour
  • 1/4 C Mesquite flour
  • 1 C unsweetened Rice Milk Or Almond milk
  • 1 Tbsp melted ghee or butter
  • handful of diced chives

When preparing crepe batter makes sure to sift you flour well to remove the lumps, and then combine all ingredients well. I allow at least 30 min for batter to sit before I cook with them. I also use a crepe maker or you could use a skillet on medium heat. Spray with non stick spray and scoop out 1/4 C of batter, using a crepe ladel spread out thin into a circle. Cook for a few minutes each side, place parchment paper in between each layer to prevent them sticking. 


  • 1 Garlic clove minced
  • 1 shallot diced
  • 2 C of Morrell mushroom or variety chopped
  • 2 C green beans 
  • 1 C unsweetened Almond milk
  • 1/2 C bone broth or veggie
  • 1 Tbsp dried nettles
  • handful of diced chives
  • 1 Tbsp ghee or butter
  • 1 tsp paprika
  • 1/2 tsp chicory powder
  • salt/pepper
  • 1 Tbsp flour 

In a sauce pan heat ghee, garlic and shallot sauté for 3 min. Then add broth, almond milk, mushrooms, green beans, nettles, and all seasonings. Bring to a boil then let simmer on low  for 10 min, add in chive, flour and season with salt and pepper.