Tasty

I kept coming across this pin but was so sad to see you needed a “spiralizer” to make it (at least make it look like it does in the picture).  Anyway… fast forward a few months and I am proud to say I’ve bought into this spiralizer movement and couldn’t be happier!  This thing can take numerous veggies (zucchini, carrots, beets, etc.) and turn them into noodles in a matter of minutes… and the best part? Even J loves it!  To quick off my spiralizer option with you all, I wanted to first share the salad that started it all – the Tangled Thai Salad.

Tangled Thai Salad

• 1 head thinly chopped napa cabbage
• 1 cup sliced jicama (cut into small sticks)
• 8-10 carrots, spiralized
• 2 yellow beets, spiralized
• Peanut Lime Dressing (recipe below)
• 2 Persian cucumbers, sliced
• 1 tablespoon chopped raw peanuts
• 1 lime, cut into wedges
• 1/4 cup cilantro leaves

1. Put napa cabbage in a large, shallow serving bowl.
2. Top with jicama sticks.
3. Pile the carrot and beet on top and drizzle with dressing.
4. Garnish with the cucumber, peanuts,  lime wedges, and cilantro.

Peanut Lime Dressing

Makes 1 cup (I would double it… it’s so good I had to make another batch!)

• 3 cloves garlic, minced (about 1 tbsp)
• 2 tbsp tightly packed cilantro
• 2 tbsp natural peanut butter
• 2 tbsp + 2 tsp lime juice
• 1 tbsp + 1/2 tsp tamari
• 1 tbsp rice vinegar
• 1 tbsp peeled and chopped ginger
• 2 tsp coconut milk
• 1 1/2 tsp organic sugar
• 3/4 tsp sesame oil
• 3/4 tsp sambal oelek
• 1/2 cup sunflower oil

1. Use an immersion hand blender (or normal blender) to blend ingredients above.

*This dressing will store for a week – but good luck getting it to last that long!

With football season in full swing, I’m always looking for some healthy (and tasty) snack options to enjoy.  My mom made this amazing gluten-free, dairy-free Red Pepper Dip, and I knew I needed to share it with you all!

 Red Pepper Dip

• 1 can plain artichoke hearts
• 1/4 cup capers, drained
• 1-7 oz jar roasted red peppers, drained & rinsed
• 2 Tablespoons fresh lemon juice
• 1/2 cup parsley
• 4 cloves fresh garlic
• 1/4 cup olive oil
• salt and pepper

1. Puree all ingredients in a food processor until smooth.
2. Serve with sliced red pepper, jicama and/or cucumber.

Doesn’t get any easier than that!

Eat your heart out Rachel Ray!  JK I love her… but honestly, we all have those days where we get home and ordering take out seems like too much of a feat – ordering, waiting, finding cash to tip the delivery guy… ugh.  I have been working on creating a few easy meals to keep up my sleeves for days like those and the other day before we started eating J asked why I wasn’t taking a picture… “It’s not very exciting… it took me like 5 minutes to make” “WHITNEY that’s the best type of post!!” Not sure if that’s accurate or not, but I’m taking my PR agents advice and sharing this with you all… here are a few of my favorite 10 minute meals right now (by 10 minutes, I mean you actually “cooking” for 10 minutes… there may be longer baking/waiting time):

Easy Tomato Raviolis

• Packaged Raviolis (I used Corn Ricotta Raviolis)
• 1 pint cherry tomatoes
• 1/4 cup EVOO
• 2 cloves minced garlic
• 2 tablespoons fresh basil,
• sliced into ribbons

1. Cool raviolis according to package’s directions.
2. While raviolis are cooking, warm olive oil in a large sauté pan over medium heat.
3. Add garlic and cook for a minute or so, or until fragrant.
4. Add tomatoes and sauté until they are right about about to burst (5 minutes or so).
5. Season with salt and pepper and reduce heat to low.
6. Transfer drained ravioli to sauce and top with basil and grated parmesan cheese.

Eggplant Pizzas

• 1 Eggplant
• Pizza sauce
• Shredded Mozzarella Cheese
• Optional: Basil, cherry tomatoes, any other toppings

1. Slice eggplant into 1/2 inch circles.  Lightly sprinkle with salt (TRUST ME – LIGHTLY… I could barely eat my first batch because they were so salty) and stack between paper towels to dry out for 20-30 minutes (depends in how much of a rush you are – the longer the better).
2. Preheat oven to 350 degrees.
3. Scrape off the salt and drizzle a little olive oil on each round. Bake for 10 minutes per side (about 20 minutes total).
4. Remove and top with pizza sauce, cheese, strips of basil, halved cherry tomatoes and any other toppings and broil for 5 minutes (or until cheese is melted and golden).
5. Enjoy!

Kale Noodle Bowl with Avocado Miso Dressing

• 1 bunch dino kale, destemmed & cut into ribbons
• 1 package buckwheat soba noodles
• 1 avocado, ripe
• 1 clove of garlic
• 1 tablespoon EVOO
• 3 tablespoons white miso
• 1/2 of a lime

1. Cook soba noodles according to package’s instructions.
2. While noodles are cooking, blend avocado, garlic, miso, EVOO, lime juice and 3/4 cup water in a blender or food processor (feel free to add more or less water to get sauce to a preferred consistency).
3. Drain noodles once cooked and rinse (to stop cooking).
4. Combine noodles, kale and dressing in a bowl and mix.
5. Sprinkle with sesame seeds and a lime wedge for garnish.
6. This salad is also great cold as leftovers – a 10 minute dinner AND lunch! Woot!

One of my favorite health tips is to “eat the rainbow.”  It not only tastes good, makes you feel great, but it looks amazing! With summer (and its produce) season coming to an end… I’m trying to enjoy as much fruity goodness as I can.  One of my favorite ways? This gorgeous fruit salad!

Mozzarella, Blackberry & Nectarine Salad

• 1 pint blackberries
• 2 nectarines, cut into segments
• 1 mango, sliced into segments
• 1/2 red onion, thinly sliced
• 1 ball fresh mozzarella, sliced
• 10 basil leaves, cut into ribbons
• frisee (optional)

Dressing

• 1/2 cup rice vinegar, plus 2 tablespoons
• 1/4 cup honey
• 1 tablespoon cardamom pods (optional)

1. Drizzle red onion slices with 2 tablespoons of vinegar and let sit for 5-10 minutes.
2. To make dressing, bring vinegar and honey to a simmer in a small saucepan over medium heat.
3. Remove from heat and add cardamom pods (if you decide to). Let stand covered until cooled. Remove pods.
4. While onions are pickling, assemble your fruit and cheese on a platter.
5. Top with pickled onions and drizzle with vinaigrette dressing.
6. Sprinkle with ribbons of basil and enjoy!

 This salad is also great with homemade sourdough croutons (just fry in EVOO and sprinkle with a little salt).