Buckwheat Soda Noodles and Cabbage Salad

Soba noodles coated in a perfectly balanced sweet, spicy and savory peanut sauce. Served atop a bed of crispy, cool green and red cabbage, carrots, snow peas, radish and green onion.

Soba noodles coated in a perfectly balanced sweet, spicy and savory peanut sauce. Served atop a bed of crispy, cool green and red cabbage, carrots, snow peas, radish and green onion.

This might be one of my very favorite things to eat. I'm a sucker for a good peanut sauce and this one is very good. There is also something about the freshness and crunch of the veggies mixed with the chewy and spicy noddles that gets me every time. And as most of my recipes go, this is incredibly easy to make. You can add a protein of your choice to make this a more filling meal- my favorite, sauteed velvet pioppini mushrooms. YUM!

the recipe: 

1 package soba noodles (or other diet friendly noodle of your choice)

1/4 head green cabbage

1/4 head red cabbage

1 carrot julienne (thinly sliced like little sticks)

1/2 cup sliced red globe radish

1/2 chopped sugar snap peas

1/4 cup chopped green onions

few sprigs few mint

Peanut Sauce: 2 Tablespoons natural peanut butter, 1 Tablespoon Hoisin sauce, 1 Tablespoon prepared sweet chili sauce, 1 Tablespoon fresh lime juice, 1 teaspoon toasted sesame oil.

*Note: If you don't want to use peanuts you can easily sub in Almond Butter instead. If you don't want to use that, consider using Tahini (sesame seed paste). And If you don't want any nuts or seeds- you can dress the salad simply with Lime and Olive Oil, maybe a splash of Coconut Aminos if you are avoiding soy.

the plan: 

Prepare Soba noodles per package instructions (it usually takes about 4-5 minutes). Now prepare your peanut sauce. Once the noodles are done, I usually drain them and mix a little oil (coconut oil) so the noodles don't stick together as they cool. Or if your peanut sauce is ready, you can dress your noodles with the sauce at this point. Divide the salad between your serving bowls, top each one with a heap of dressed noodles, sprinkle with chopped mint and green onions. Serve at room temperature and enjoy! 

Coconut Yogurt Dragonfruit Bowl

Coconut Milk Yogurt topped with Dragonfruit, Strawberries, Coconut Flakes, Cocoa Nibs and Carob Chips

Coconut Milk Yogurt topped with Dragonfruit, Strawberries, Coconut Flakes, Cocoa Nibs and Carob Chips

This was put together as a breakfast recipe but it could just as easily fall under the dessert category. If you haven't tried coconut yogurt yet please do yourself a favor and try some. I like the plain, unsweetened kind. You can easily add stevia or another sweetener of your choice if you want it a bit sweeter. You can also blend it up with fresh vanilla pods or a few drops of pure vanilla extract to give it a warmer flavor. Moving on to the other star of this recipe... dragonfruit. The flavor is a lot like a kiwi but a little less tart. It is such a pretty fruit to look at though that I think I'd still add it to my recipes even if it didn't have any flavor at all. You can find dragonfruit at a lot of supermarkets these days and they are really don't require any special preparation. Just cut and serve. Feel free to change out your toppings as you please for the recipe. Enjoy! 

the recipe: 

1 cup (or 1 container) coconut milk yogurt

1/4 cup coconut flakes

1/4 dragonfruit, cut as you like 

1 strawberry sliced

Sprinkle on cocoa nibs and carob chips as you like 

the plan: 

Pretty self-explanatory but for consistency's sake... mix in any sweeteners or other additions that you like (stevia, maple syrup, chia seeds, etc). Top with fruit and other toppings of your choice. 

Dragonfruit 

Dragonfruit 

Rice Cooker Steel Cut Oats with Summer Fruit

Savory steel cut oats topped with fresh sweet peaches, creamy avocado, tart strawberries and chia seeds 

Savory steel cut oats topped with fresh sweet peaches, creamy avocado, tart strawberries and chia seeds 

Steel cuts oats don't have to be a heavy wintery dish. I like to lighten up my oats with freshly sliced fruit and a bit of chia for even more protein and some crunch. The best part of this recipe is you can make the oats in a rice cooker! Just set it and forget it. Easy, healthy and delicious!

the recipe: 

1 cup steel cut oats

4 cups water

1/2 salt 

1 tablespoon coconut oil 

fruits, nuts, and/or seeds of your choice

the plan: 

Add the oats, water and salt to the rice cooker. If you have the kind of rice cooker that allows you to choose from varying options, choose the "brown rice" option. If you don't have that option, time your rice cooker for approximately 1 to 1 1/2 hours. I like to stir in coconut oil into the oats when they are done- you don't have to but I love the flavor. Now simply top the oats with your toppings of choice and enjoy! 

*Note: you can make this less savory by adding less salt and mixing in a sweetener of your choice.