Rice Noodle Street Food

June 4, 2014

Last night I tried a new recipe for a noodle bowl and it is a keeper. Like many recipes, I find the idea and then make it my own by changing to whole grain foods, natural sweeteners and unprocessed ingredients. This is wonderful stir fried the second day as well. I added 1/2 cup of cooked great northern beans for 1 serving to make a complete meal! Easy, yummy, and gluten and dairy free as well.

Many countries serve this kind of dish on the street, hence the name.

Watch for this recipe in my upcoming book on Lunches and Munches for Kids…..

Rice Noodle Street Food

8 ozs. Brown rice vermicelli

½ cup pure water

1 tsp. vegetable seasoning (homemade is great)

3 tbsp. Braggs Vegetable Seasoning Liquid

1 tbsp. red wine vinegar

1 tbsp. raw blue agave

2 tbsp. coconut oil

½ lb. shitake mushrooms, stemmed and thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

½ small onion, thinly sliced

4 cups Napa cabbage, thinly sliced

2 cloves garlic, minced

2 tbsp. curry powder

4 green onions, thinly sliced

1. Pour boiling water over noodles and let soak for 15 minutes.

2. To make sauce, whisk together the 1/2 cup water, vegetable seasoning, Braggs, vinegar, and agave and set aside.

3. In wok or large cast fry pan, heat coconut oil to medium heat.

4. Add mushrooms, peppers, onion, and stir fry 2 to 3 minutes until vegetables are softened.

5. Add cabbage, garlic and curry powder and stir fry 2 more minutes.

6. Add sauce mixture and stir to combine.

7. Add drained noodles and stir to combine, continuing to stir until noodles are heated through and have absorbed some of the sauce.

8. Place in serving bowl and sprinkle with green onions.


Paulette Millis RHN, RSW
Author and Speaker
Blog: www.eatawayillness.com

Favorite Asian Dressing!

May 29, 2014

Hello Everyone;

I want to share with you my new favorite Asian dressing. It is easy, versatile, and healthy. I use it on any and all vegetable salads, on noodle bowls, on steamed veggies, and on my baked chicken strips as a dipping sauce. Make a double batch and keep it in the fridge for a quick and healthy dressing.

1/2 cup hemp oil or olive or grapeseed oil
2 tbsp. raw blue agave syrup
1/3 cup brown rice vinegar
2 tbsp. Braggs Vegetable Seasoning liquid1/2 tsp. dried mustard
dash cayenne
1/2 tsp. unrefined sea salt

Whisk all ingredients together and store in a glass jar in the refrigerator.
Very yummy.

I may try this as a marinade for vegetables on the barbecue.


Paulette Millis
Author, Speaker & Registered Nutritional Consultant

Free Talk! Boost Your Energy!

April 30, 2014

Hello Everyone!

I am happy to be back home in the north, and looking forward to our Saskatchewan summer, writing, quilting, and passing along information on how to get healthier!

You are invited to a one hour presentation on Boost Your Energy, courtesy of the Cliff Wright Library.

We will discuss foods, supplements and lifestyle changes to increase your energy, as well as some underlying issues that may be causing lack of energy.

Energy boosting snack samples will be served. Recipe for Chickpea Spread in Eat Away Illness, available through the library or for purchase on my website as a hard copy or an ebook download, or by calling 306-244-8890.

Where: Cliff Wright Library, Lakewood Civic Centre, 1635 McKercher Drive, Saskatoon, Sask.

When: 2:30 – 3:30p.m. May 6, 2014.

Hope to see you there!

Chickpea Spread with Mary’s Flax Crackers (gluten-free).

Paulette Millis
Author, Speaker & Registered Nutritional Consultant

Date Filled Cookies! and ebooks of What Your Doctor Doesn’t Tell You About Foods!

January 24, 2014

After many requests, I’ve decided to give you the recipe for these yummy cookies, found in my latest release What Your Doctor Doesn’t Tell You About Foods, Book Two. I have made dozens of these little treats over the last few months, for my family and friends, and for my presentations in promoting my books.

The three books that were released this year are now available on my website as a PDF download, for $7.99 each, What Your Doctor Doesn’t Tell You About Foods, book one, two, and three. You may also print the order form and receive all 5 books with no shipping charges, for a limited time offer.


It is easy to grind the raw almonds or hazelnuts quickly in a Magic Bullet or blender, or even a coffee grinder. This is much fresher than the bought Almond Flour.
This recipe makes about 30 to 36 single cookies or 15 to 18 when stacked with the date filling.

4 cups finely ground nuts (I use almonds or hazelnuts)
1/3 cup melted butter
1/4 tsp. baking soda
1/4 tsp. unrefined sea salt
1/2 cup liquid honey

1 lb. pitted dates
1/3 cup water
1 tbsp. lemon juice

1. Mix all ingredients well.
2. Roll into small balls, about 1″ in diameter.
3. Place on parchment paper on a cookie sheet, or an oiled sheet and press balls into flat cookies with the back of a buttered teaspoon.
4. Bake at 300 degrees F. until lightly golden brown, about 13 minutes. Do not overbake.
5. Cool for 5 minutes, and then gently remove from pan to cool further.
6. Put water, dates and lemon juice in a saucepan and gently heat, stirring often, until a paste.
7. Spread between two cookies.
8. Place cookies in a closed container and keep in the fridge or freezer.

Do not feel guilty about enjoying these nutritious morsels!

In Health,

You are Invited!

November 25, 2013

Come on out, sample some goodies, bring your questions!


Books | Kids | Events | Prairie Ink Restaurants | More Information

McNally Robinson Booksellers is Pleased to Present
Treena Wynes and Paulette Millis
Eating Myself Crazy:
How I Made Peace With Food (and How You Can Too)

What Your Doctor Doesn’t Tell You
About Foods:
Book One, Book Two
, Book Three

Treena_Wynes_indie_ink_promo_web.jpg eating_myself_crazy.jpg Paulette_Millis_web.jpg What_Your_Doctor_3_books_web.1.jpg

Sunday, December 1 at 1:00 pm on the Main Floor
In Eating Myself Crazy: How I Made Peace With Food (and How You Can Too)
(Indie Ink Publishing), former bulimic, lifestyle consultant and life coach Treena Wynes not only tells her story of food addiction and how a personal crisis sparked her path to recovery, but also shares valuable information for others struggling with emotional eating issues. A handy and intimate guide told in plain English, this pocket-sized book first shares simple easy-to-swallow bites of important mind/body facts related to food and emotion to educate the reader. Next, the author encourages the reader to dig deep to uncover deeply hidden reasons for seeking out emotional relief in food. Finally, Treena offers simple and flexible strategies and tools that can be used to suit any individuals lifestyle and needs.

Heal your body! Reduce or eliminate symptoms of illness and disease using foods! Increase your immunity and your energy! Each of the three books in Paulette Millis‘ series
What Your Doctor Doesn’t Tell You About Foods (Soul Food Publishing) features healing recipes and informative articles on nutrient dense foods. Focus on one food at a time and have fun experimenting with the healing recipes for each. Paulette is a Registered Nutritional Consultant and a Registered Social Worker who speaks, trains, and writes about good nutrition. She has 25 years experience helping people through life issues and healing challenges and is the author of 5 books, including best selling Eat Away Illness and
Cook Your Way to Health.

Join us on Facebook & Twitter (@McNallySK)

McNally Robinson Booksellers Prairie_Ink_BL_web_copy.1.jpgmrb_events_logo_small.png3130 8th Street East
Saskatoon, Saskatchewan
S7H 0W2

Phone 306-955-3599
(Toll Free 1-877-506-7456)

Fax 306-955-3977

Copyright (C) 2009 McNally Robinson Booksellers All rights reserved.

Paulette Millis
Author, Speaker & Registered Nutritional Consultant

Hazelnut Encrusted Chicken or Turkey Nuggets!

November 25, 2013

Try these quick tasty little morsels today! I like to use an Asian peanut dipping sauce with them.

chicken or turkey breast
raw whole hazelnuts
coconut oil
garlic powder

1. Preheat oven to 400 F.

2. Cut chicken or turkey into approximately 1 ½ chunks.

3. Gently melt enough coconut oil in a medium saucepan to coat the chicken or turkey pieces.

4. Grind hazelnuts in a Magic Bullet, coffee grinder or blender to make a flour. Use one cup to begin with or with whatever amount your appliance works best. Repeat with subsequent batches, depending on the amount of chicken you have.

5. Place the chunks in the oil and stir to coat evenly with oil.

6. Place ground nuts in a flat plate and add garlic powder to taste and combine.

7. Dredge chunks with nut mixture and place on parchment paper on a cookie sheet.

8. Bake at 400 F. for 15 minutes or until centre of chunks are no longer pink.

Serve these with oven fries, a large green salad, and dipping sauce of your choice. Great leftover for lunches as well.


Paulette Millis
Author, Speaker & Registered Nutritional Consultant

Brain Food! You are invited!

November 1, 2013

Who doesn’t want help with their brain health? We all want to improve memory and aging issues, elevate mood and/or avoid depression, and manage learning challenges. Learn which foods and supplements support brain function.

You are invited to a public presentation at the Cliff Wright Library in Saskatoon on Tuesday, November 5, at 2:30p.m.

We might even snack on a sample or two! See you there….

Paulette Millis
Author, Speaker & Registered Nutritional Consultant


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