Happy Tuesday Lovelies!
Hope everyone had a good weekend! Justin and I were out and about on Sunday hiking parts of the GR 221 route. The original route runs from Port d’Andratx in the south west of Mallorca, all the way to Pollenca in the north west through the UNESCO world heritage Tramuntana mountain range. An 80 mile hike that takes about 7-8 days to complete for the brave souls who want to hike the whole thing at once. At the end of each section there are hostels for hikers to stay overnight. I’d love to do the whole hike at once but I’m thinking since we don’t have eight whole days to spare, the next few weekends Justin and I can take on a large section of the trail until we finish the 80 miles! New goals : ) There are so many hikes around Mallorca it will be nice to have a little direction of which trails to choose!
Does anyone have a favorite hike in Mallorca?
Yesterday, we hiked a small section from Biniaraix to Cuber Lake. It was about 8 miles and took about 4 hours. We attempted to strategize by parking our car at the end of the route, and taking a taxi to where you begin the hike. Naturally there was a misunderstanding with our taxi driver and he drove us to Biniaraix from Soller instead of Cuber. We ended up hiking the trail the opposite direction of our car. Ooops! But that’s ok! At that point we were just psyched to be out of the city and in nature!
The hike was gorgeous. Mallorcan trails are nothing but impressive. This one was a dry stone route that weaved between small waterfalls, clear streams and olive trees with breathtaking views and multiple changes of landscapes. At some parts of the hike the Mediterranean sea could be spotted from a distance. The hike ended at a crisp blue lake framed with snow covered mountains in the background. Amazing!
Today, I’m sharing with you a quick satisfying noodle dish that you can put together in a flash. I’d consider this a lazy weeknight meal. Now that Justin and I are working basically 9-5 work hours vs. random hours on the boat, we come home and stare at the fridge more often than usual. You know the feeling, right? Yesterday we literally baked some thinly sliced potatoes, sautéed some spinach, asparagus and then paired it with a veggie patty. An image into the secret life of our post 9-5 work hour meals. Strange and oddly satisfying.
On to the noodles! Buckwheat Soba noodles are one of my favorite types of noodles. They are scrumptious and beaming with plant-based protein, a complete plant-based protein at that. These noodles are also known to decrease heart disease and stroke risk (1). Add some roasted vegetables, drizzle on some sesame oil and you have yourself a delicious healthy meal on any day of the week. To make this dish healthier you can even skip the oil! But I do have a soft spot for sesame oil...
Enjoy your week xx
Serves 2 - 3
1 head broccoli, cut into florets
1 medium eggplant, sliced into rounds and then thin strips
¼ cup rice vinegar
¼ cup low sodium soy sauce or tamari
1 tablespoon olive oil
2 tablespoon toasted sesame oil (plus more for drizzling)
1 tablespoon maple syrup
2 cloves of garlic, minced
8 ounces of buckwheat soba noodles
Serve with sesame seeds, and lime wedges
1. Preheat oven at 425 degrees Fahrenheit. Put broccoli in a bowl and toss with 1 tbsp. of olive oil, lightly salt. Put broccoli on a baking sheet covered with foil. Cook for 15-20 minutes until broccoli is tender and slightly charred.
2. In a medium bowl add rice vinegar, soy sauce, toasted sesame oil, maple syrup and garlic. Stir to combine. Set aside half of marinade for later use. The other half use to marinate the eggplant strips for about 8-10 minutes.
3. Cook noodles by the directions on the package. Rinse with cold water, drain, drizzle with sesame seed oil so they do not stick together and set aside for later use.
4. Heat a frying pan at medium heat and add a drizzle of olive oil. Add eggplant to frying pan and save excess marinade for later. Sauté for about 3 minutes on each side.
5. When eggplant is finished cooking, increase heat and add soba noodles, broccoli and all marinade that is left over. Toss ingredients together for 2 minutes and then serve. Sprinkle with sesame seeds, serve with lime and drizzle with toasted sesame seed oil if desired. Enjoy!