Cold Soba Noodle Salad is a warm weather favorite that always gets rave reviews. And you can top with any protein you like. We had it with grilled chicken wings one night and leftovers with tofu for lunch the next day. It’s also a great dish to use up any vegetables on their last leg! Soba noodles are made from buckwheat. They are also a great source of vegan protein with 8g per serving.
I use this brand Eden Foods Organic Soba Pasta — 8 oz – 2 pc
- 1 package of soba noodles
- 1 head of Napa cabbage
- 3 green onions
- 2 carrots
- 1 red bell pepper
- 3 tbsp soy sauce, liquid aminos, or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 1/2 tsp fish sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup chopped fresh basil, mint, and cilantro
Cut vegetables into thin strips and add to a large container. In a small bowl, mix together soy sauce, vinegar, honey, fish sauce, garlic and pepper. Add to vegetables and toss until thoroughly coated. Allow to sit for at least 15 minutes before adding noodles. The vegetables should wilt down and absorb the sauce.
Boil water an cook soba noodles according to box instructions. Once tender, run under cold water until completely cool. Add to vegetables and sauce and toss to combine. Chill in the fridge for 30 minutes before serving. Add fresh herbs just before serving.
Makes 4-6 servings.
Today I am sharing a recipe for stuffed peppers, something I always make a ton of when it’s warm out AND when bell peppers go on sale. Usually when I plan my menu I look for ingredients that are on sale so that I don’t get bored eating the same things each and every week. Shopping by the sales forces me to try new meats and vegetables. This week, I stocked up on that sales for ground turkey and bell peppers. The perfect pairing!
Ground Turkey Stuffed Peppers
- 1 lb ground turkey
- 1 package white mushrooms
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp chili pepper
- 2 tbsp cumin
- 1 tsp coriander
- 1 shake smoked paprika
- 1 shake cinnamon
- salt & pepper
- 1/2 cup salsa
- 2 large bell peppers, halved
In a medium pan, sauté mushrooms in olive oil until they begin to brown. Once brown, add in onion and salt and cook until tender. Scoot mushrooms and onions to outskirts of the pan and place ground turkey in the center. Break up turkey into crumbles and add seasonings and garlic. Continue to cook turkey in center of pan until outsides are white then stir into mushrooms and onions. Once turkey is completely cooked, add salsa and combine. Allow to heat through and thicken, depending on how chunky it is.
Microwave bell peppers for 2-3 minutes, depending on size, until they are tender. Fill each pepper with 1/4 of turkey mixture. Top with cheese, avocado, lime, and cilantro.
Woohoo! It’s grill season! I don’t know about you guys but I love not having to turn on my oven or stove when it is hot out! I also love not having to wash dishes, but that’s any day 🙂
Kabobs are one of my favorite ways to prepare seafood on the grill. Layered with veggies it is a quick, tasty, and pretty meal on a stick! Swordfish is the perfect fish for kabobs because it is meaty and sturdy so it won’t fall apart on the grill. These swordfish kabobs hit the summery spot! There are the skewers that I use. Be sure to soak them in water for a few minutes first!
Grilled Swordfish Kabobs
- 1 lb swordfish
- 1 red onion
- 1 green pepper
- 1 tbsp olive oil
- salt & pepper
Cut swordfish into 1 inch cubes. Cut onions and green peppers into 1 inch squares. Alternate layering swordfish, onions, and green peppers on a skewer until it’s full. Brush with olive oil and season with salt and pepper. Cook on a medium-high grill for 3 minutes on each side.
Fire up the grill for these two delicious grilled chicken wing recipes. One dry and one wet. I usually bake up a big batch with hopes of snacking on them all week long, but inevitably they all get eaten at once. Here are two of my favorite recipes: Grilled Chili Lime Wings and Sriracha BBQ Wings.
The secret to getting a crispy skin without frying is to pat the wings dry before cooking them– this goes for on the oven or the grill. Without the moisture, the skin gets nice and crunchy. No need for frying!
Grilled Chili Lime Wings
- 1.5 lbs wings (~15)
- 3 tbsp chili powder
- 1 tsp garlic powder
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin
- juice of 1/2 lime
Turn grill to medium heat. Pat chicken wings dry with a paper towel. Toss spices together then coat wings in spice mixture. Allow to sit for at least 15 minutes. Grill (covered) on each side for 10-15 min each. Remove from grill and squeeze 1/2 a lime over wings. EAT!
Sriracha BBQ Wings
- 1.5 lbs chicken wings
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2/3 cup barbecue sauce
- 1/4 cup sriracha
- 1 tbsp honey (optional depending on sweetness of BBQ sauce)
Turn grill to medium heat. Pat chicken wings dry with a paper towel. Toss together salt, pepper, onion powder, and garlic powder. Coat wings in spice mixture. Allow to sit for at least 15 minutes. Grill (covered) on each side for 10-15 min each.
Mix together BBQ sauce, sriracha, and honey in a bowl. Remove wings from grill. Place them in the bowl with sauce and toss until they are evenly coated. Lay aluminum foil on the grill. Gently place wings back on foil and allow to cook for 5 minutes, turning once, until sauce begins to thicken and char. Serve with some ranch for dipping!
Chicken thighs and barley are two of my favorite foods. Pairing them together in this take on the usual Fried Rice just works! If you haven’t tried barley, you should get on it. It is literally like doughy clouds of goodness– but super good for your metabolism because it packs so much soluble fiber. Much better than usual Fried Rice takeout but hitting the same flavor notes. Chicken thighs will always have my heart– they are much juicer (and more forgiving if you cook them too long) than chicken thighs AND the crispy skin is a bonus.
Chicken Thighs & Barley Fried Rice
- 4 bone-in, skin-on chicken thighs
- 1 .5-oz pack of dried shiitake mushrooms
- 1 cup uncooked barley
- 1 tsp olive oil
- 1 cup frozen shelled edamame
- 1/2 cup frozen peas and carrots
- 1 inch ginger, grated
- 3 cloves garlic grated
- 3 green onions, finely chopped
- 3 tbsp liquid or coconut aminos
- 1 tbsp fish sauce
- 2 tsp sesame oil
Bring a kettle of water to a boil. Place dried mushrooms in a dish and pour 1 1/4 cups of boiling water over them. Allow them to soak for 20 minutes until they are soft. Remove mushrooms from broth. Reserve broth.
Preheat over to 375F. Place thighs in a baking dish skin side up. Pat dry with paper towel and season with salt and pepper. Bake for 40 minutes until meat is cooked through.
In a rice cooker, add 1 cup of uncooked barley, 1 cup of the reserved mushroom broth (avoiding the debris at the bottom of the dish), and 2 cups of water. Allow barley to cook.
In a skillet, heat 1 tsp of olive oil and add edamame. Cook for 4-5 minutes before adding peas and carrots. Cook for 3 minutes before grating in ginger and garlic. Add green onions. Add cooked barley and toss to combine ingredients. Add liquid aminos, fish sauce, and sesame oil and mix thoroughly.
Serve with chicken on top of barley fried rice. Top with sriracha, if desired.
Fun and DELICIOUS twist on the classic spaghetti and meatballs. Swap half the noodles for zoodles! The meatballs were a homemade, thrown together mix that turned out great! I try to include beef in my menu each week since it’s a good source of iron. Young women should focus on their iron intake. If you don’t know your levels, get them checked out!
- 1 lb ground beef
- 1 small onion, grated or finely diced
- 3 cloves garlic, grated or finely diced
- 1 tsp tomato paste
- 1 tbsp pesto
- 2 eggs
- 1/3 cup rolled oats
- 1/4 cup grated parmesan
- 1/4 tsp black pepper
- 2 tsp oregano
Preheat oven to 375F.
Add all ingredients to a dish and use hands to mix until thoroughly combined.
Roll meatballs into equally sized balls. Place on a baking sheet. Bake for 30 minutes. Turn halfway through.
Make extras and freeze them!
Cold weather calls for planting your face in a hot, steamy bowl of soup. When the whether is too cold to make it outside to your favorite ramen soup, satisfy your craving with this recipe at home! Something about slurping warm broth and dripping it down the front of your shirt makes winter a little more bearable, even if only for a minute.
1 package Lotus foods Brown Rice & Millet Ramen
1 quart of Ramen broth
2 cups frozen broccoli
2 boneless pork chops, cooked
1 cup bean sprouts
1/2 cup fresh cilantro
1/4 cup green onions, chopped
Remove ramen patties from package. Place in a large bowl and cover with boiling water. Soak until they are tender and easily pull apart. Drain and rinse in cold water.
Thinly slice pork. Add ramen broth to a sauce pan. Bring to a simmer. Add broccoli to pan. Remove once it is cooked, about 5 minutes. Add pork to broth and let simmer for 2-3 minutes until heated through.
Place ramen noodles in the bottom of a shallow dish. Add broccoli, pork, bean sprouts, cilantro, and green onions to dish. Pour over ramen broth. Top with Sriracha.
Makes 2 servings.