Mediterranean Freekeh Salad + A Giveaway!

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

It’s been such a crazy week you guys.

Busy and fun, but crazy. My kids and I are in Minnesota and they are at Korean Culture Camp. It’s been so great and fun seeing them learn and interact and get excited about being Korean and learning more about their culture.

On Wednesday, I left for a quick day trip for work and am flying back to Minnesota today.  . I have airport gifts in hand to thank my sister and brother-in-law for watching the kids. .  Are airport gifts lame? Depends on what you get right?

When Paul used to travel a lot for work, he would always bring home a magnet from the city he was in. The girls loved it and our refrigerator was filled with them.

Don’t worry, I didn’t get my sister a magnet.

Traveling is fun but I can’t wait to get back home. Last week, before I left I made this Mediterranean Freekeh Salad. I love food like this. Food that you can make, leave in the fridge, let the flavors marinate and it tastes even better the following day. I ate this for like 3 days in a row for lunch.

I am in love with this freekeh salad.

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

Have you guys heard of freekeh? Freekeh is “a flavorful, high-fiber whole grain food that cooks quickly and tastes delicious. Freekeh (also known as farik or frikeh) is the name for roasted young wheat, and it is a traditional food of the Middle East and Northeastern Africa. Organic Cracked Freekeh cooks up in just 25 minutes for an easy, quick whole grain addition to your dinner table. This organic roasted green wheat has a subtle smoky flavor and pleasantly chewy texture, which makes it ideal for satisfying side dishes like savory salads and spiced pilafs. For a hearty hot cereal, try a bowl of cracked freekeh topped with milk, honey, nuts and fruit!”

Totally trying this for my next hot breakfast!

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

It’s absolutely delicious. I could’ve just eaten this plain, with just extra virgin olive oil and salt and a touch of red wine vinegar. It’s that good and I love the texture.

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

But I couldn’t just make a plain pot of freekeh could I?

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

This Mediterranean Freekeh Salad is an explosion of flavors in your mouth. Like, the most delicious explosion. You really don’t need a lot going on with the dressing. .  just extra virgin olive oil, vinegar, a fresh squeeze of lemon if you’d like and salt and pepper. You want the ingredients to shine and as you take each bite and taste the pepperoncinis, sun dried tomatoes, feta cheese, black kalamata olives and the delicious freekeh, you are in heaven.

And yes, we have a giveaway down below. .  because EVERYONE needs to try freekeh.

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

Mediterranean Freekeh Salad
 
Prep time

Cook time

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Author:
Recipe type: Side or Main
Serves: 6

Ingredients
  • 2 cups water
  • 1 cup organic cracked freekeh
  • ¼ cup extra-virgin olive oil + more for drizzling
  • 2 tablespoons red wine vinegar
  • kosher salt, to taste
  • freshly cracked pepper
  • ¼ cup diced sun dried tomatoes
  • 1 zucchini, unpeeled and diced fine
  • 1 small red onion, peeled and diced
  • 1 tomato, chopped or diced
  • ¼ cup diced pepperoncini peppers
  • ⅓ cup whole greek kalamata olives, pitted and sliced in half
  • 2 to 3 teaspoons chopped fresh parsley
  • 2 cups fresh arugula
  • ¼ cup crumbled feta cheese + more for garnish if desired
  • ½ lemon, optional

Instructions
  1. Using a heavy bottomed pot or medium sized sauce pan, bring the water to a boil. Add the Organic Cracked Freekeh, reduce the heat to low and partially cover with lid. Let simmer until the liquid has absorbed, for about 12 to 15 minutes. Remove from heat and let cool for about 30 minutes. Once cooled, lightly drizzle just a little extra virgin olive oil and sprinkle on some kosher salt. Mix and set aside.
  2. Using a small bowl, whisk together the ¼ cup olive oil, red wine vinegar and season with salt and pepper. Taste and adjust any ingredients as needed and set aside.
  3. Using a large mixing bowl, mix together the sun dried tomatoes, zucchini, red onion, chopped tomato, diced pepperoncini, olives and parsley. Add the cooked freekeh, fresh arugula, dressing and crumbled feta cheese. Mix together again and right before serving, squeeze on just a touch of freshly squeezed lemon juice if desired. Enjoy immediately.

 

Bright, fresh and flavorful, you've got to try this Mediterranean Freekeh Salad. Organic Cracked Freekeh cooks up in just 20 minutes for an easy, quick whole grain addition to your dinner table! #spon

 

The Giveaway!!

Giveaway only open to residents within the United States

a Rafflecopter giveaway
Disclosure: This is a sponsored post in partnership with Bob’s Red Mill. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.

 

 

Berry Smoothie Breakfast Bowls

Berry Smoothie Breakfast Bowls. Easy to make and loaded with fruit, texture and nutrients! Customize these bowls for each member of the family!! #breakfast #smoothies

Yes, I’m coming at you with two smoothie recipes in a row. Smoothies aren’t just meant for a glass and straw anymore. Make a parfait. Or, in this case, make a smoothie breakfast bowl.

Berry Smoothie Breakfast Bowls. Easy to make and loaded with fruit, texture and nutrients! Customize these bowls for each member of the family!! #breakfast #smoothies

It’s like bedazzled cereal . .  but with a smoothie instead of milk. A freaking delicious smoothie. So delicious you’ll drop the spoon when you’re almost finished and turn the bowl up into your mouth with your hands to get every last drop.

I made these one morning with my girls and customized the toppings for each kid, and myself.

I topped one bowl with shredded coconut, cherries and peanut butter morsels. For my youngest. .  who is obsessed with everything peanut butter and sweet.

Berry Smoothie Breakfast Bowls. Easy to make and loaded with fruit, texture and nutrients! Customize these bowls for each member of the family!! #breakfast #smoothies

For my oldest, I topped hers with one of her favorite cereals, Gorilla Munch Corn Puffs, chocolate chips and blueberries. Because, you know, the fruit balances it all.

Berry Smoothie Breakfast Bowls. Easy to make and loaded with fruit, texture and nutrients! Customize these bowls for each member of the family!! #breakfast #smoothies

And then, for myself, I of course had to throw on peaches, bananas and sliced almonds. Three things I am obsessed with and haven’t gone a day (in the summer) without eating.

Berry Smoothie Breakfast Bowls. Easy to make and loaded with fruit, texture and nutrients! Customize these bowls for each member of the family!! #breakfast #smoothies

So, make a smoothie breakfast bowl, top it with what you like. .  and enjoy! And make them fast because nothing beats in-season summer fruit in smoothie bowls.

Here’s to the last glorious month of summer!!

Berry Smoothie Breakfast Bowls
 
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Smoothie bowls are totally customizable so top them with what you like! *Use dairy-free yogurt (or vegan chocolate) for a vegan smoothie breakfast bowl.
Author:
Recipe type: Breakfast
Serves: 3

Ingredients
For the smoothie:
  • 2 cups assorted frozen berries (blueberries, raspberries, blackberries, strawberries)
  • ½ cup yogurt (any kind)*
  • ¼ cup almond milk
  • 1 banana, peeled and chopped
  • 1 to 2 tablespoons almond butter
  • 1 tablespoon ground flaxseed meal or chia seeds
  • squirt of honey (optional)
For the smoothie bowl toppings:
  • shredded coconut
  • granola or other cereal
  • fresh berries
  • sliced peaches
  • chocolate or peanut butter morsels*
  • sliced banana
  • sliced almonds
  • cherries

Instructions
For the smoothie:
  1. Place all ingredients into a blender and puree until smooth. Pour smoothie evenly into shallow bowls and top with assorted toppings. Serve immediately and enjoy!

 

Berry Smoothie Breakfast Bowls. Easy to make and loaded with fruit, texture and nutrients! Customize these bowls for each member of the family!! #breakfast #smoothies

Berry Smoothie Breakfast Bowls. Easy to make and loaded with fruit, texture and nutrients! Customize these bowls for each member of the family!! #breakfast #smoothies

 

 

Chocolate Almond Smoothie Parfaits

Whip up these super EASY and delicious Chocolate Almond Smoothie Parfaits! So easy to make and sooooo good! #ad

It’s summer and our fridge is packed with our favorite summer fruits. We’ve been living off of berries, peaches and cherries. It’s amazing how much two little kids can eat!

Whip up these super EASY and delicious Chocolate Almond Smoothie Parfaits! So easy to make and sooooo good! #ad

We have one more glorious month of summer and we plan to enjoy it to the fullest. I was pretty busy in June and July but the plan is to kick back and relax for the remainder of the summer. I plan to get my fill of delicious, easy to whip up summer salads, fruits and catch up on my movies! We love RedBox! Anyone else?

The girls have been with me more in the kitchen. .  helping, mixing, asking to turn on large counter top appliances. Their latest obsession is helping me remove the pit from cherries. I finally got a cherry pitter, well two, and they’ve been having a blast with it.

Our blender has also taken up permanent real estate on my kitchen counter and we seem to have the thing whirling at least a few times a week and every Saturday.

Our latest addiction to add to our smoothies? This Almond Breeze Almondmilk in Chocolate!

Whip up these super EASY and delicious Chocolate Almond Smoothie Parfaits! So easy to make and sooooo good! #ad

You guys. .  you know how much I love almond milk right? Well, this makes the kid in me so happy. I get to enjoy chocolate milk all over again. I have to hide this in the back of the fridge because my kids like it too.

A little too much.

Whip up these super EASY and delicious Chocolate Almond Smoothie Parfaits! So easy to make and sooooo good! #ad

We whipped up this chocolate almond smoothie and threw together some parfaits! This way, we get our smoothie, granola and our summer fruits! We love these!

Whip up these super EASY and delicious Chocolate Almond Smoothie Parfaits! So easy to make and sooooo good! #ad

Summer treats don’t get any easier than this! Make this for breakfast or have it as a snack! Enjoy!

Chocolate Almond Smoothie Parfaits
 
Author:
Recipe type: Breakfast or Snack
Serves: 4

Ingredients
  • 1 cup Almond Breeze Almondmilk Chocolate
  • ½ cup yogurt, any kind
  • 2 bananas, chopped
  • ¼ cup almond butter
  • ¾ cup assorted berries
  • Optional for parfait: granola and more mixed berries and cherries

Instructions
  1. Place the Almond Breeze Chocolate Almondmilk, yogurt, chopped bananas, almond butter and berries into a blender and mix until smooth. Taste and adjust any ingredients as needed.
  2. Pour into glasses or wide mouth mason jars and top with granola and an assortment of mixed berries and cherries. Enjoy!

Whip up these super EASY and delicious Chocolate Almond Smoothie Parfaits! So easy to make and sooooo good! #ad

Disclosure: This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook, Twitter, Instagram and Pinterest.

Cobb Salad Lettuce Wraps

Everything you love about cobb salads in a lettuce wrap! These Cobb Salad Lettuce Wraps are so easy to make and delicious! Serve these as an appetizer or a meal! #whole30 #paleo

As I was driving back home from dropping off Madeline at summer camp, I was looking out the window. I drove past a farmer on his tractor, and then by a farm, and then by a dairy farm with some cows and then drove by some corn fields and then, some open green pastures. I’m not joking at all. This is all literally on my drive home.

And then, I felt it. I felt happy. Relaxed.

I live in Wisconsin now. It still boggles my mind that I live here. With my family. That Paul and I are raising our children here. In Wisconsin. In the midwest. I never, in a million years, thought we’d end up here. And honestly, until recently, I’ve been secretly wishing and hoping that we would move back to CA or to Texas.

But, we are happy. Paul is happy. The girls are happy. We are good.

Everything you love about cobb salads in a lettuce wrap! These Cobb Salad Lettuce Wraps are so easy to make and delicious! Serve these as an appetizer or a meal! #whole30 #paleo

Sometimes, as I am scrolling through my Facebook feed and see photos from my friends who only have boys, I wonder what my life would have been like if I had boys instead of girls. .  don’t ask me why but I have these thoughts .. would there be less drama? would there be less fighting? probably not. . and then I look over at Madeline brushing her American Girl Doll’s hair (yes, we caved). Like, brushing it and brushing it and changing her clothes. She can sit with that doll for at least 30 minutes, which is like an hour for an adult. And Phoebe, trying on clothes and getting ready for her fashion show, where I am supposed to play fashion show music and watch them walk down the runway. Or I watch her fix her hair in the morning (she fixes her own hair now and lets me do it sometimes). And then I think, all is as it should be.

Everything you love about cobb salads in a lettuce wrap! These Cobb Salad Lettuce Wraps are so easy to make and delicious! Serve these as an appetizer or a meal! #whole30 #paleo

We’re at the end of July now and I’m taking the girls to Minnesota on Sunday for a week to attend a Korean Culture Camp. We don’t have any camps like this where we live, so we’re going to the one my sister takes her kids to every summer. I’m volunteering for a few days and am excited to see what they learn. See, because even though Paul and I are Korean, we don’t speak Korean well . . my sister would correct me here and say we don’t speak Korean at all.

My Korean is probably at a 1st grade level. Not good. Anyway, they don’t have to learn how to speak the language but I just want them to learn more about who they are. .  hoping for a fun and educational week!

Since we’re heading out this weekend, I’ve been cleaning out the fridge . .  and these Cobb Salad Lettuce Wraps were born!! I’ve made these three times over the past two weeks. So easy to make and delicious!

And these are Whole30 and Paleo approved if you’re into that!

Everything you love about cobb salads in a lettuce wrap! These Cobb Salad Lettuce Wraps are so easy to make and delicious! Serve these as an appetizer or a meal! #whole30 #paleo

Happy weekend, everyone!

Cobb Salad Lettuce Wraps
 
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You can use all natural rotisserie chicken here, or roasted chicken breast. The chimichurri sauce recipe yields about 2 cups of sauce.* You can refrigerate any leftover sauce and leave at room temp for about an hour to use again.
Author:
Recipe type: Appetizer or Main

Ingredients
For the chimichurri sauce*:
  • 2 cups firmly packed fresh flat-leaf parsley, trimmed with the stems cut off
  • 1 cup fresh cilantro
  • 3-4 garlic cloves
  • 2 tablespoons fresh oregano leaves
  • ¾ cup good quality olive oil + more if needed
  • 4 tablespoons red wine vinegar
  • 2 teaspoons sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
For the lettuce wraps:
  • Boston Bibb lettuce or Butter lettuce, washed and separated
  • red and yellow tomatoes, chopped
  • roasted chicken breast, chopped or cubed
  • hard boiled eggs, peeled and chopped
  • crispy bacon, crumbled or chopped

Instructions
For the chimichurri sauce:
  1. Combine ingredients from the parsley to the oregano in a food processor. Pulse and process until desired consistency is reached; usually several pulses. Place in a small bowl and set aside.
  2. In a separate bowl, mix and combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix together well. Taste and adjust any seasonings as needed.
For the lettuce wraps:
  1. To assemble: Top lettuce leaves with chopped tomatoes, chicken, eggs and bacon. Drizzle on the chimichurri sauce and serve immediately.

 

Everything you love about cobb salads in a lettuce wrap! These Cobb Salad Lettuce Wraps are so easy to make and delicious! Serve these as an appetizer or a meal! #whole30 #paleo

Moroccan Chickpea and Carrot Salad + A Giveaway!

Light, easy to prepare and filled with the flavors of Morocco! You've got to try this Moroccan Chickpea and Carrot Salad.

Two chickpea recipes in a row? Well, I have a lot of catching up to do! It’s like when something you love is suddenly taken away from you. .  and then you get it back. .  and you go a little crazy because you missed it so much.

So yeah, I’ve been eating a lot of chickpeas lately.

And this salad, you guys.

Light, easy to prepare and filled with the flavors of Morocco! You've got to try this Moroccan Chickpea and Carrot Salad.

This salad comes from this lovely, beautiful cookbook, The Connecticut Farm Table Cookbook.

The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.

Some of you might remember me sharing a similar cookbook a couple years ago, The Vermont Farm Table Cookbook. The author, Tracey Medeiros, partnered with chefs, families, farmers and more to put together The Connecticut Farm Table Cookbook. It’s packed with 150 recipes from the area’s top chefs and local farmers. “It’s a window into the world of Connecticut’s farm-to-table movement, brought to life through vivid farmer and chef profiles, local lore, and stunning photographs.

Authors Tracey Medeiros and Christy Colasurdo take you on a culinary journey from the shores of tony Greenwich, to the rolling hills of Litchfield, to the backcountry roads and quaint pastoral hamlets tucked away in the state’s Quiet Corner.”

The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.

I love that this book is dedicated to Connecticut farmers, fishermen, cheese makers, bee keepers, foragers and food producers. These are the people who take great pains and pride in bringing the people of Connecticut fresh, wholesome and local foods. Each page introduces you to a farm, their life, what they do, how they got started and then shares a delicious recipe.

The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.

But it’s the people that make this book special. Getting a glimpse into their lives and seeing what they do. We need a Wisconsin Farm Table Cookbook!!!

The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.

From Breakfast to Soups and Salads to Sandwiches, Flatbread, Savory Pies and Crostini (this chapter is amazing!), to Poultry, Fish and Seafood, Meat, Drinks and, of course, Desserts, this cookbook literally has it all.

These recipes immediately jumped out at me: Curried Brussels Sprouts with Bacon and Honey (page 83), Macaroni and Cheese with Braised Pork Belly (page 155), Macerated Summer Fruit Tart with a coconut oil pie crust (page 290) and the MarWin Farm’s Duck with Corn Bread Stuffing and Strawberry Sauce (pictured below, pages 178- 179).

The Connecticut Farm Table Cookbook is much more than a regional cookbook packed with 150 recipes from the area’s top chefs and local farmers.

I was immediately drawn to the Moroccan Chickpea and Carrot Salad (page 46) from the White Gate Farm. White Gate Farm has an on-site farm stand where they sell home-grown organic produce, roasting chickens, eggs and turkeys, as well as salads, pizza, preserves and pastries. If I am ever in East Lyme, I’m going there!

Light, easy to prepare and filled with the flavors of Morocco! You've got to try this Moroccan Chickpea and Carrot Salad.

Because it’s summer and I’m in my eat-all-the-salads phase, I made my own version of this salad and didn’t cook anything. In the original recipe, the carrots are cooked until crisp-tender and the dressing is heated as well, on the stove.

I also added thinly sliced cucumbers and red onions. This salad pairs well with grilled meats and fish so it’s perfect for summer!!

Light, easy to prepare and filled with the flavors of Morocco! You've got to try this Moroccan Chickpea and Carrot Salad.

I hope you give this delicious salad a try!!! and enter to win the Connecticut Farm Table Cookbook down below.

Moroccan Chickpea and Carrot Salad
 
Prep time

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Prep time includes one hour of marinating time.
Author:
Recipe type: Appetizer or Side
Serves: 4 to 6

Ingredients
For the spice mixture:
  • 1 tablespoon ground cumin
  • ½ teaspoon ground ginger
  • 1½ teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 2 teaspoons sea salt
For the salad:
  • 2 pounds carrots, peeled and sliced thin using a mandoline slicer (about 4 cups)
  • 3 cans chickpeas, drained and rinsed
  • 3 cucumbers, unpeeled and sliced thin using a mandoline slicer and cut in half
  • 1 to 2 red onions, peeled and sliced thin
For the dressing:
  • ¼ cup extra virgin olive oil + more if needed
  • 1 tablespoon minced garlic
  • 3 tablespoons white or red wine vinegar
  • juice of 1 lemon
  • drizzle of honey (optional)
  • ¾ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley

Instructions
  1. For the spice mixture: Using a small bowl, combine the spice mixture ingredients and set aside.
  2. For the salad: Using a large mixing bowl, mix together the carrots, chickpeas, cucumbers and red onions.
  3. For the dressing: whisk together the olive oil, garlic, red wine vinegar, lemon juice and a drizzle of honey. Taste and adjust any ingredients as needed.
  4. To make the salad: Sprinkle on the spice mixture over the carrots, cucumbers and red onions. Drizzle on the dressing and add in the cilantro and parsley. Mix well to combine. Season with salt and pepper to taste. If you can, cover and refrigerate and allow to marinate for at least an hour or 2 before serving.

Recipe adapted from The Connecticut Farm Table Cookbook, page 46.

Light, easy to prepare and filled with the flavors of Morocco! You've got to try this Moroccan Chickpea and Carrot Salad.

 

The Giveaway!!

Giveaway open to residents within the United States only. This giveaway will run for one week and ends on Wednesday, July 29th. 

To enter the giveaway: simply leave a comment down below and let me know why this cookbook interests you!

Good luck! One lucky reader will win!

 

Disclosure: This is not a sponsored post. I believe in and support farms and the farm to table movement and wanted to review this cookbook and offer this giveaway to my readers. All opinions expressed here are my own. 

 

The Best Chickpea Burger Ever

Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!! This is the best chickpea burger ever! #ad

We’re more than halfway through summer and I can’t believe it. How many times have you guys fired up the grill for some nice juicy steaks or burgers? Since doing the Whole30, I definitely had my fair share of meat and it’s time to slow it down.

And bring chickpeas back into my diet!

Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!! This is the best chickpea burger ever! #ad

Chickpeas or garbanzo beans? What do you call them?

I absolutely love a good veggie burger and I’m going to try making a cauliflower burger ..  yeah, y’all, you heard me right.  . stay tuned. If cauliflower pizza crust is possible, why not a patty right? We’ll see if I can figure out a way to make it work.

And until that can happen, I made this fabulous Veggie Chickpea Burger.

Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!! This is the best chickpea burger ever! #ad

You guys. This burger. It’s amazing.

There’s, of course, garbanzo beans but I also added eggplant, zucchini, and . . .  flaxseed meal in here. Yeah!!! My friend Rina had the brilliant idea of adding flaxseed meal!!! This is like the healthiest burger ever!!! And I used my absolute favorite skillet to cook these patties. I used my KitchenAid® 7-Ply Stainless Steel with Copper Core 10″ Skillet. If you don’t have a skillet that you use all the time and love, then you have to check this one out! And make these burgers! Do you see that awesome exterior on the patty?!!! It’s because of this skillet!

And weird food blogger side comment/question ..  have you guys ever gone crazy trying to find the perfect “food item” to help style the photo or your plate? I purchased 3 kinds of potato chips because I wanted the perfect chips on this plate. The ridges!!!

Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!! This is the best chickpea burger ever! #ad

Small, minor detail  . . and they are in the background but this is what I think about. Am I crazy?! Am I the only person that does this? Please tell me no.

And you guys. .  this red cabbage slaw was inspired by something I ate recently here in Madison at the Marigold Kitchen. If you guys are ever in Madison, this is the place to go to for brunch or a quick lunch. Great food using local and seasonal produce.

I’m not including the recipe for the slaw, you’ll have to click over to get it! And I hope you do! I’ve been living off of this slaw all summer long! Check out my post and complete recipe over at The Kitchenthusiast!

Chickpea Burger
 
Note for the cook: Be careful not to blend/pulse the ingredients for your chickpea patties for too long in your food processor. You still want some texture so the patties are able to hold together while cooking.
Author:
Recipe type: Main
Serves: 6

Ingredients
For the chickpea patties:
  • 2 (15 oz.) cans of chickpeas or garbanzo beans, drained and rinsed
  • 1 (15 oz.) can of sweet corn, drained
  • ½ small onion, roughly chopped
  • ¼ cup grilled or roasted eggplant, roughly chopped
  • ¼ cup zucchini, roughly chopped (about half a medium to large sized zucchini)
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • 1 heaping cup panko or regular bread crumbs + more if needed
  • ¼ cup flaxseed meal
  • 1 teaspoon lemon zest
  • 1 egg, beaten
  • ¼ cup parsley, finely chopped + more if needed
  • salt and pepper
To cook and assemble the burgers:
  • See more and the recipe for the slaw at The Kitchenthusiast

Instructions
For the chickpea patties:
  1. Using your KitchenAid 9-Cup Food Processor, pulse together the chickpeas, corn onions, grilled eggplant, zucchini, paprika, ground coriander and cumin until just combined. Do not over pulse, you want to retain some texture to your patties.
  2. For the rest of the instructions and to see the FULL recipe card, please check out my recipe at The Kitchenthusiast.

For my post and to see the complete recipe for this burger, please visit The Kitchenthusiast.

Packed with chickpeas, eggplant, zucchini and flaxseed meal, you have to try my Veggie Chickpea Burger! Full of flavor and healthy!! This is the best chickpea burger ever! #ad

Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.

 

Summer Snacking with Blue Diamond Almonds

Simple and easy to put together snack or appetizer platter for the summer! #ad

On a day where we had no summer camps, no errands to run and I was actually caught up on work, the girls and I went out for an adventure. Their favorite pastime in the summer seems to be picking flowers and running around trying to catch bugs. They’re kids. Sounds pretty good to me.

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I can’t believe it’s already mid-July and summer will soon be over. Why does the summer go by so fast?! I’m trying to cherish days like this, moments like this with the girls where we are doing nothing, but just enjoying the quiet, being outdoors and looking for adventure. Madeline, my youngest, might have mentioned that we were in a jungle going on a safari and looking for elephants so we definitely had our imagination caps on.

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It was so nice to be with them, unplugged from devices, and just running around. And it’s on days like these where I pause, think about our lives here in Wisconsin and become grateful. It was literally us, in a field, running around, picking flowers and trying to catch lady bugs and butterflies . . and elephants.

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When we got back home, we were famished because, you know, a real African safari is hard work. It wasn’t quite dinner time so I just whipped up some quick and easy snacks. No cooking involved.

Simple and easy to put together snack or appetizer platter for the summer! #ad

This is what we have been living off of this summer. Fruit, cheese and rolled up rotisserie seasoned chicken breast (from Costco) with greens, and prosciutto! Summer is our favorite season for fruit because of the berries, cherries and peaches.

Simple and easy to put together snack or appetizer platter for the summer! #ad

And yes, this is chicken breast! Looks like a tortilla, right?!

Chicken roll ups with spinach!!!

And my kids and I have to have our Blue Diamond Almonds. Ever since doing the Whole30, I seriously live off of almonds and almond butter. It’s crazy for me to think that I never really ate almond butter until I started training for my half marathon about four months ago. And almonds have been my fave since forever. I love these almonds!

Simple and easy to put together snack or appetizer platter for the summer! #ad

This platter of snacks also served as the birthday party food for my daughter’s stuffed pig. Because, you know, they have birthdays too.

Here’s hoping we can all get out this summer and enjoy our families! On to the next adventure! I’m told the next one will involve fire breathing dragons.

Summer Snack Platter
 
When selecting different cheeses, I like to get an assortment of colors, textures, flavors and varying degrees of heat.
Author:
Recipe type: Appetizer

Ingredients
  • turkey or chicken lunch meat slices
  • fresh baby spinach or other fresh greens
  • sharp cheddar cheese, cut into cubes
  • chipotle cheddar cheese, cut into cubes
  • cherries
  • peaches, sliced
  • strawberries
  • Blue Diamond Roasted Salted Almonds
  • pitted kalamata olives
  • salami or prosciutto

Instructions
  1. Place a handful of fresh baby spinach onto a slice of turkey or chicken lunch meat and roll. Slice into 1½ inch pieces and stick with a toothpick to hold it closed.
  2. Arrange everything in sections on a wooden serving platter or large plate. Serve and enjoy.

 

Simple and easy to put together snack or appetizer platter for the summer! #ad

Disclosure: This “Flavor Your Adventure” post is sponsored by Blue Diamond Almonds. For more snack ideas to “Flavor Your Adventure” this summer, visit Blue Diamond Almonds on Facebook, Twitter and Instagram.

 

 

Olive Oil Honey Cake with Fresh Peaches

A light and elegant Olive Oil Honey Cake with fresh homemade whipped cream, sliced peaches and lightly drizzled with honey. Dessert doesn't get any better than this. #cake #peaches #yum

During my stint of doing the Whole 30, my body was too wrapped up in figuring out what I could eat so I wasn’t as concerned about what I could not eat. Early on, I didn’t miss dessert as much as I thought I would and by Day 10, I became antsy and started missing baking.

I couldn’t bake at all (or at least you’re not supposed to) during the Whole 30. And when I was finally able to bake something, after I completed the 30 days, the heavens opened.

I was listening to music, humming and singing along, with a spring in my step. I didn’t realize how much I missed baking until I was actually baking again.

A light and elegant Olive Oil Honey Cake with fresh homemade whipped cream, sliced peaches and lightly drizzled with honey. Dessert doesn't get any better than this. #cake #peaches #yum

Next to chocolate cake, an olive oil cake is my absolute favorite. I love the subtleness in flavor and the texture so much. Plus, I think they are so elegant and can be paired with so many things for different flavors.

A light and elegant Olive Oil Honey Cake with fresh homemade whipped cream, sliced peaches and lightly drizzled with honey. Dessert doesn't get any better than this. #cake #peaches #yum

Originally, I was just going to keep it simple  . . but then. . these peaches.

A light and elegant Olive Oil Honey Cake with fresh homemade whipped cream, sliced peaches and lightly drizzled with honey. Dessert doesn't get any better than this. #cake #peaches #yum

These gorgeous peaches. It’s summer so don’t hold back, y’all.

A light and elegant Olive Oil Honey Cake with fresh homemade whipped cream, sliced peaches and lightly drizzled with honey. Dessert doesn't get any better than this. #cake #peaches #yum

And this honey.

A light and elegant Olive Oil Honey Cake with fresh homemade whipped cream, sliced peaches and lightly drizzled with honey. Dessert doesn't get any better than this. #cake #peaches #yum

This honey drizzled all over the peaches. This cake is perfection. This is how you bake with fresh peaches in the summer time, yo.

A light and elegant Olive Oil Honey Cake with fresh homemade whipped cream, sliced peaches and lightly drizzled with honey. Dessert doesn't get any better than this. #cake #peaches #yum

I got this honey in early June when I went on a trip for TASTE: Unearthing the Art and Science of Food, hosted by an organization called, Best Food Facts. Best Food Facts is a not for profit organization that provides information about the foods we eat, where food comes from and everything in between. They engage with University-based experts (PhDs and RDs) who have either completed or reviewed research on a specific topic being discussed.

You can find interviews, video and articles about a lot of important food news and controversial food topics that people are talking about currently on their website. I was thrilled to meet the people behind Best Food Facts and The Center for Food Integrity because as a food writer, food blogger, mother and cook, it’s so helpful to know that organizations like this exist and are here to help us. Not necessarily to persuade us one way or the other, but to provide the facts.

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We were in sunny and beautiful Sacramento and also spent time in Davis, California. We visited Putah Creek Winery, where we walked the vineyards and ate dinner under the stars. It was absolutely gorgeous. And we had the most delicious wine pairing dinner ever.

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This wild salmon with beets was amazing!!

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The following day, we drove to the T&Y Strawberry Patch in Woodland, CA. T&Y is a family-owned strawberry patch that’s been in business for years in the Woodland area. If you are ever in the area, you must stop by, pick up some berries and say hello to Newt Saelee, the owner. Newt took us around, showed us where they farm and grow their strawberries and even let us pick some and take some home! We also had the pleasure of meeting his mother. She was the picture of hard work and determination. Their story reminded me of my own parents and how hard they have worked to be successful in this country.

They came to this country with nothing. Worked hard, learned how to farm, saved their money and when the time was right, they were able to buy their own land. The rest is history. It was a pleasure meeting this family.

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Next, we visited the Robert Mondavi Institute, which houses the departments of Viticulture and Enology and Food Science and Technology, on the UC Davis Campus. This is where they study wine and food science. We sat through two sessions: one on olive oil tasting and the other, on honey. These sessions were fascinating for me because other than eating and cooking with the two, my knowledge of both olive oil and honey was limited.

We met with Sue Langstaff. Sue is an expert in interpreting everything that hits her taste buds! She is the Principal of Applied Sensory, LLC, a member of the UC Davis Olive Oil Taste Panel, and the UC Cooperative Extension Sonoma County Olive Oil Taste Panel. Sue taught us about the science behind the sensory experience of tasting olive oil. She also cleared up a few myths about olive oil, which you can read about here.

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Then, we met with Amina Harris, the Executive Director of the Honey and Pollination Center at the Robert Mondavi Institute of Wine and Food Science at UC Davis. Amina gave us a honey tasting wheel to distinguish the flavors and the underlying notes in each one we tasted. It was fascinating because we were able to explore all different kinds of tastes, whether fruity or floral, or spicy or earthy. Here are the four things you should know about honey and what to look for when you are buying honey.

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After the visit to the Robert Mondavi Institute, we headed over to Ella in Sacramento for dinner. I sat next to Dr. Carl Winter, PhD, Extension Food Toxicologist at the Department of Food Science and Technology at UC Davis, and we had a great discussion on organic vs. non-organic produce and pesticide exposure. I highly recommend that you guys read this article if this is something that interests you.

Overall, this trip was great! I may have left with more questions than I had before I arrived, but I am excited that now I have the resources to look into and the right places to start reading up so I can do more research on my own.

In a couple of weeks, we are all headed out to Bentonville, Arkansas to tour Tyson’s Test Kitchens and Discovery Center. We will have an exclusive look at food processing and packaging . . .  so, stay tuned! I’ll have more to share when I get back!

And until then, make this cake!!!

A light and elegant Olive Oil Honey Cake with fresh homemade whipped cream, sliced peaches and lightly drizzled with honey. Dessert doesn't get any better than this. #cake #peaches #yum

Make this cake!! You’ll be glad you did!

Olive Oil Honey Cake with Fresh Peaches
 
Prep time

Cook time

Total time

 

Tip: make sure you use your very best olive oil for this cake. You want something mild yet fruity. For the whipped cream, I just whipped 2 cups of heavy cream with no sugar added. The sweetness comes from the honey and peaches. There’s no need to add sugar to the heavy cream.
Author:
Recipe type: Dessert
Serves: 10

Ingredients
For the olive oil cake:
  • 4 large eggs
  • ¾ cup granulated sugar
  • ⅔ cup good quality olive oil
  • ⅓ cup unsalted butter; melted
  • Finely grated zest from one lemon + the juice
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon fine sea salt or iodized salt
For the topping:
  • fresh whipped cream
  • 2 to 3 peaches, sliced
  • honey
Special equipment suggested:
  • A springform cake pan with removable bottom

Instructions
Make the Cake:
  1. Preheat the oven to 325˚F. Lightly butter or spray a 9-in/23-cm springform pan with a removable bottom.
  2. Using an electric stand mixer fitted with the paddle attachment, combine the eggs and sugar and beat on high speed until the eggs are thick and pale yellow, for about 3 minutes. Pour in the olive oil and melted butter and continue to beat. Next, fold in the lemon zest and juice.
  3. Whisk together the flour, baking powder, and salt in a separate bowl. Add the dry ingredients gradually to the egg mixture and mix until evenly combined, scraping down the sides of the bowl with a rubber spatula to make sure everything is combined.
  4. Pour the cake batter into the prepared pan. Bake until the top is lightly brown, and a tester inserted into the center comes out clean, for about 40 to 45 minutes (rotating the pan after about 20 minutes to ensure the cake cooks evenly). Cool the cake on a wire rack for about 10 minutes. When cool enough, remove the cake from the pan and cool the cake completely on a wire rack.
To assemble:
  1. After the cake has cooled, top with loads of fresh whipped cream, arrange fresh peach slices on top and drizzle with honey. Slice and enjoy!

 

A light and elegant Olive Oil Honey Cake with fresh homemade whipped cream, sliced peaches and lightly drizzled with honey. Dessert doesn't get any better than this. #cake #peaches #yum

Disclosure: I was provided with an all expense paid trip to Davis, CA through Best Food Facts.  They also compensated me for my time in creating this recipe and post.  All opinions are 100% my own.  Thank you so much for allowing me the opportunity to share about the organizations and companies that I have the honor of meeting and working with.

 

Almond Wheat Bread

Slightly sweet and packed with flavor and tons of almonds, this Almond Wheat Bread is amazing! Slather on some butter and honey or some of your favorite jam. Delicious! #whitelilyflour #ad

If you told me 10 years ago that I would be living in Wisconsin, I probably would’ve thought you were crazy. But now that we live here, I seriously couldn’t see our family living anywhere else right now.

I’m a big believer in things happen for a reason and realize now that everything over the past 10 years really has happened as it was supposed to. Getting married, having children, moving to Washington from Los Angeles, quitting my job, falling in love more with cooking, feeding my family and eating healthy, the farmers markets, fresh produce, learning about CSAs and agriculture and then having to leave Washington to move to Wisconsin, America’s dairyland, and finding myself in the most vibrant small town city, Madison, where farm to table takes on a whole new meaning.

Slightly sweet and packed with flavor and tons of almonds, this Almond Wheat Bread is amazing! Slather on some butter and honey or some of your favorite jam. Delicious! #whitelilyflour #ad

I think it’s so awesome that we are living in a time now where people really care about where their food comes from, how it’s grown, how animals are raised and treated, and what they are fed. From dairy, to beef to chicken to wheat, people care.

People want to know.

Slightly sweet and packed with flavor and tons of almonds, this Almond Wheat Bread is amazing! Slather on some butter and honey or some of your favorite jam. Delicious! #whitelilyflour #ad

You guys, I’m so happy to tell you about White Lily’s new Premium Flour Blends. If you’re from the South, you know White Lily flour. If you’ve baked biscuits, like real Southern biscuits, you’ve heard of White Lily. White Lily is more than just a flour brand, it’s “a Southern institution” and has been around since 1883.

White Lily has teamed up with Shepherd’s Grain® farmers to bring you their first line of premium, Non-GMO Project® Verified flour blends with traceable wheat grown right here in the United States.

First, you select your flour. Then enter the code from the back of your flour into the box below to trace the wheat, meet the farmers, and learn more about where the wheat in your bag of flour was grown.

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I seriously think this is the coolest thing ever and love what White Lily and Shepard’s Grain are doing.

Slightly sweet and packed with flavor and tons of almonds, this Almond Wheat Bread is amazing! Slather on some butter and honey or some of your favorite jam. Delicious! #whitelilyflour #ad

The farmers who grew the wheat from my bags of flour are from Reardan and Colfax, Washington. And some history from one of the farmers who grew the wheat: his grandparents came from the Ukraine to South Dakota in 1874. Started a colony farm at Picher Creek, Alberta Canada and then, in 1960, they moved to Reardan, WA and started the Spokane Hutterian Brethren farm with their families. They believe in being a sustainable food producer and have been in the farming business for over 50 years in the USA.

Amazing!

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The first thing I baked with my flour, and I baked with my White Grape Seed flour first, was biscuits. Come on, we’re talking White Lily flour here remember?

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These biscuits were amazing! Flavorful, flaky and delicious!

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I used this recipe and again, used my White Lily White Grape Seed flour.

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For me, the true test of a great tasting flour is bread. This time, I made a quick bread . . because it’s summer and we always need a loaf for the mornings. Slather on some butter and your favorite strawberry preserves or eat with bread with fresh berries.

It’s divine!

Slightly sweet and packed with flavor and tons of almonds, this Almond Wheat Bread is amazing! Slather on some butter and honey or some of your favorite jam. Delicious! #whitelilyflour #ad

And this time, I used my White Lily Wheat flour.

Slightly sweet and packed with flavor and tons of almonds, this Almond Wheat Bread is amazing! Slather on some butter and honey or some of your favorite jam. Delicious! #whitelilyflour #ad

This bread is slightly sweet and packed with almonds. I loved it so much.

Slightly sweet and packed with flavor and tons of almonds, this Almond Wheat Bread is amazing! Slather on some butter and honey or some of your favorite jam. Delicious! #whitelilyflour #ad

Slightly sweet and packed with flavor and tons of almonds, this Almond Wheat Bread is amazing! Slather on some butter and honey or some of your favorite jam. Delicious! #whitelilyflour #ad

I hope you give White Lily flour and this bread a try!

Almond Wheat Bread
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Breakfast or Snack

Ingredients
  • 2 cups White Lily Wheat flour
  • 1 cup firmly packaged light brown sugar
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup almond milk
  • 2 eggs
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ½ cup sliced almonds

Instructions
  1. Preheat an oven to 350°F. Lightly grease a standard sized loaf pan and line with parchment paper.
  2. Using a large mixing bowl, whisk together the flour, brown sugar, ginger, cinnamon, baking powder and salt. Using a separate medium sized mixing bowl, mix together the almond milk, eggs, butter and vanilla. Slowly add the almond milk mixture to the flour mixture and, using a rubber spatula, stir until just combined. Do not over mix. Add the sliced almonds and gently mix one more time.
  3. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until golden brown and a tester inserted comes out clean. Transfer to a wire rack and let cool for at least 10 to 15 minutes before slicing. Enjoy!

 

Slightly sweet and packed with flavor and tons of almonds, this Almond Wheat Bread is amazing! Slather on some butter and honey or some of your favorite jam. Delicious! #whitelilyflour #ad

Slightly sweet and packed with flavor and tons of almonds, this Almond Wheat Bread is amazing! Slather on some butter and honey or some of your favorite jam. Delicious! #whitelilyflour #ad

Disclosure: This is a sponsored post. I am honored to be a White Lily Brand Ambassador for this upcoming year and to help spread the word about their new line of premium flours. All opinions expressed here are 100% my own. Thank you so much for supporting me in partnering with the brands that I use and love.

 

 

Summer Berry Salad + A Giveaway!

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl!

Today is July 8th and this is my LAST Whole30 Day! Day #30!! I made it! I didn’t do it perfectly . . especially in these last 10 days but I did pretty darn well and I’m happy!! So, how am I celebrating today?

By bringing you a salad!

I feel great and am probably in the best shape ever, but my running (and training for my half marathon in August) is a big part of that. During the past 30 days I’ve probably put every possible thing on a bed of lettuce, or in a lettuce wrap. You get creative. .  especially since you have so much protein, fruits and vegetables all around you. I made sure my fridge was always stocked with everything I would need for the week. I’m definitely going to write a recap post but for today, we need to focus on this amazing salad.

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl! #salad #vegan #whole30 #lowcarb

One thing I absolutely loved was eating my salads with cherries. It was something new for me (why did it take me so long to try this?!) and so the next obvious thing was blueberries.

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl! #salad #vegan #whole30 #lowcarb

Obviously.

Fruit in your salads. Do it. It’s wonderful. And do it now because summer fruit is the best!

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl! #salad #vegan #whole30 #lowcarb

And for me, salads are all about the dressing. During the Whole30, I pretty much ate my homemade vinaigrette (EVOO, red wine vinegar or apple cider vinegar, salt and pepper) on everything. I would make a chimichurri sauce from time to time too.

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl!

And now that I don’t have to stick to just that dressing, I’m going back to one of my favorite brands of salad dressings: Newman’s Own Salad Dressing.

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl!

Seriously, ever since these came out in the 80’s, I’ve been using this dressing. The creamy balsamic is my favorite but I also love the Olive Oil and Vinegar, the Balsamic and the Sesame Ginger! There is a dressing for everyone.

For me, a salad isn’t a great salad unless you have the perfect dressing. And I love how the Olive Oil and Vinegar dressing enhances (and does not overpower) the salad here. It’s delicious with the fruit, avocado and greens. I may be eating this salad every day for the rest of the summer.

Enjoy!!

I leave for my Wisconsin Cheese Blogger Retreat tomorrow. .  I will have delicious cheese everywhere. .  and will have to pace myself. .  I haven’t had cheese in 30 days!!!! And you need to follow along on Instagram for something special on Friday!! We’re going someplace pretty cool! 

Eat the rainbow and enjoy seasonal summer fruit! This Summer Berry Salad is like summer in a bowl! #salad #vegan #whole30 #lowcarb

Summer Berry Salad
 
Author:
Recipe type: Appetizer or Main

Ingredients
  • blend of fresh green leaf lettuce and baby spinach
  • fresh cherries, pitted and cut in half
  • fresh strawberries, with the stem removed and sliced in half
  • 1 ripe avocado, cut in half lengthwise and sliced
  • assortment red, yellow and orange bell peppers, sliced in thin strips
  • fresh blueberries
  • Newman’s Own Olive Oil and Vinegar dressing

Instructions
  1. Place fresh greens into a large, shallow bowl and top with the fruit and vegetables, in lines, as shown in the photos. Drizzle lightly with dressing and enjoy!

 

Wooden bowl of mixed salad; Shutterstock ID 81689791

Newman’s Own is inviting consumers to showcase how YOU take your salad from ordinary to extraordinary using Newman’s Own Dressing for an opportunity win a $35,000 donation for the charity of your choice! Visit Greens for Good and click on the “Greens for Good” tab to enter YOUR inspirational salad recipe!!

The “Greens for Good” salad recipe contest begins June 23, 2015 and the entry-phase closes August 21, 2015.

With every bottle of Newman’s Own salad dressing that you buy, you’re helping charitable causes. Paul Newman and Newman’s Own Foundation has given more than $430 million to thousands of charities since 1982. As Paul Newman said, “From salad dressing, all blessings flow.”

And on to the giveaway!!

THE GIVEAWAY

(open to residents within the United States only)

Because we want EVERYONE to enter this contest and try these dressings. .  we’re giving away a $25 gift card to ONE lucky reader! You can spend the $25 on anything you want to!

Enter by using the widget below and GOOD LUCK!

a Rafflecopter giveaway

 

Disclosure: I was provided a gift card to purchase ingredients so I could create my own salad recipe. Newman’s Own also provided the $25 gift card for the giveaway. The information and gift cards have been provided by Newman’s Own so that I could try the product and share my thoughts and information about Newman’s Own Dressing. The opinions expressed in this post are my own and do not reflect the opinions of Newman’s Own.

 

Strawberry Coconut and Peanut Butter Popsicles

Cool down this summer with something delicious! If you like peanut butter, you will love these Strawberry Coconut and Peanut Butter popsicles! This flavor combo works so well together. You have to try this!

It’s summer and we’re getting creative. And can I just say . .  mad props to all the other food bloggers out there who can rock the popsicles! I, on the other hand, need more practice . . but at least I got the darn things out of the mold this time. I ran them under warm water for a little too long.

But I am sharing this recipe today because these pops are DELICIOUS!

Cool down this summer with something delicious! If you like peanut butter, you will love these Strawberry Coconut and Peanut Butter popsicles! This flavor combo works so well together. You have to try this!

And yes, there’s peanut butter involved!

Cool down this summer with something delicious! If you like peanut butter, you will love these Strawberry Coconut and Peanut Butter popsicles! This flavor combo works so well together. You have to try this!

Sweepstakes!!

On JULY 13th, head on over to Peanut Butter & Co’s Facebook page to enter their “Pin To Win” sweepstakes! You can check out some fabulous frozen pop recipes from some of your favorite bloggers and PIN your favorite peanut butter popsicle recipe for a chance to win $500 + a year’s supply of peanut butter! 1 entry can be made per day. Sweepstakes runs from July 13 – July 31.

I chickened out because of my photos and didn’t enter my recipe. .  but you can still PIN mine from here and better yet, try this recipe!!! Strawberries, coconut milk, shredded coconut and Peanut Butter & Co’s all natural Smooth Operator creamy peanut butter. It doesn’t get any better than this, folks. This is more than a popsicle. This is a proper dessert!

We seriously loved these flavors together! I hope you give these pops a try! And if you have a popsicle mold at home that you use and love, please leave me a link in the comments section ..  I would love to explore some new shapes!

Strawberry Coconut and Peanut Butter Popsicles
 
Author:
Recipe type: Dessert or Snack
Serves: 12

Ingredients
  • ⅓ cup sweetened shredded coconut
  • 1 pound fresh strawberries, hulled and chopped
  • 4 tablespoons granulated sugar, split
  • juice of 1 lime; split
  • 1 (15 ounce) can whole fat coconut milk, well shaken
  • 1 teaspoon pure vanilla extract
  • ½ cup Peanut Butter & Co’s Smooth Operator creamy peanut butter, slightly melted

Instructions
  1. Preheat your oven to 350 degrees F. Sprinkle the shredded coconut onto a rimmed baking sheet and toast in the oven for about 3 to 5 minutes, or until golden brown. Remove from the oven and set aside.
  2. Place the strawberries into the bowl of a food processor. Add 2 tablespoons sugar and juice of half a lime. Blend until smooth.
  3. Using a small mixing bowl, stir together the coconut milk, remaining lime juice, the remaining 2 tablespoons granulated sugar, and vanilla extract and stir in the toasted coconut.
  4. Pour in some of the strawberry mixture into the bottom of each popsicle mold. Next, drizzle the slightly melted peanut butter over the top, and then pour in the coconut milk mixture to fill the each popsicle mold about ⅔rd full.
  5. Cover with the popsicle mold lid and place sticks inside. Freeze for at least 8 hours, or overnight, before serving. When ready to serve, run the popsicle mold under warm water to help release the pops from the mold. Alternatively, you can place the popsicle mold in a large container filled with very warm water to loosen the pops. Enjoy!

Recipe adapted from Joy the Baker

 

Disclosure: This post is in partnership with Peanut Butter and Co’s YUM Squad. All opinions expressed here are 100% my own. I was not compensated for this post.

 

Mini Coconut Cream Pies

Mini Coconut Cream Pies with a double dosing of shredded coconut. .  because you can never have too much coconut.

Recently, I was reading one of my favorite blogs and started thinking about what my life would be like if I weren’t working from home. If I had never quit my full-time job and became a food blogger and still had an office job in advertising. Let me re-phrase that.  . quit my high stress, working crazy long hours with some crazy, demanding clients, but job that I loved, job.

What would my life be like if I were still working and couldn’t be home with my kids? Would I like it better? Would I be more stressed out? Would my kids be better off?

Mini Coconut Cream Pies with a double dosing of shredded coconut. .  because you can never have too much coconut.

I have to trust that things happened for a reason and even though sometimes I feel like it’s harder to work from home because there’s really no separation of work and home and that hopefully one day I will look back and know that this is how my kids were supposed to grow up.

With me being here when they get home from school. With me being able to schlep them all around Madison when they have horse back riding camp and are carpooling with two other kids. With me being able to volunteer in their classrooms and attend class field trips.

Some days I hate it. I hate being home. .  because work is work and work can be stressful sometimes and I can’t always drop everything to play Barbies with them when they want me to.

But on a day this week when we got back from the library and were able to sit outside with my neighbor and admire her garden and just chitchat and not have to worry about anything and coming back into the house to get dinner ready. .  and pinning the kids’ summer reading program charts (that we had just picked up from the library) to our bulletin board and hearing Phoebe reading a book to Madeline as I was making dinner, made me realize how grateful I am to be home with my kids. 

Sure, I’ll always have days where I’m stressed out and the kids are driving me crazy and I’ll want to toss them out the window but hopefully there will be more days where I’ll just want to hug and kiss them and hold them tight.

Because they are my people. They are my children. They are a reflection of me and my husband, Paul.

We’re here today to celebrate my dear friend, Zainab. She’s having a baby boy and I am so happy for her. Like, so happy I could cry every time I think about the miracle of childbirth, holding your baby for the first time, knowing your baby’s smell and watching them sleep for hours.

Bringing a little person into this world is life changing and people aren’t joking around when they say “your life will never be the same.”

For Zainab and Justin, my wish is that their lives only get better, stronger and filled with more love. And for her baby boy, who I’m sure will give Zainab the easiest childbirth ever and be the best baby ever . . you are so lucky little one. You have parents who are going to love you. Love you no matter what. So be good to them. They are your family.

Zainab loves coconut so I thought mini coconut cream pies were in order. And ok, yes, I kind of overdid it with the shredded coconut. I couldn’t help myself.

Mini Coconut Cream Pies with a double dosing of shredded coconut. .  because you can never have too much coconut.

Because I love coconut too.

Mini Coconut Cream Pies with a double dosing of shredded coconut. .  because you can never have too much coconut.

This fabulous coconut custard recipe comes from Allie from Baking A Moment. .  she was my consultant on this recipe. .  I chilled my coconut custard and then filled my mini springform pans and then froze them overnight so they would hold their shape. The freezing overnight probably wasn’t necessary but I wanted to ensure these babies would hold up for their photo shoot.

Mini Coconut Cream Pies with a double dosing of shredded coconut. .  because you can never have too much coconut.

Mini Coconut Cream Pies
 
I used almost 2 cups of sweetened shredded coconut but you can use 1 cup if desired.
Author:
Recipe type: Dessert

Ingredients
For the coconut custard:
  • 1½ cups coconut milk
  • 6 egg yolks
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 cup sweetened shredded coconut
  • ½ teaspoon coconut extract
For the crust:
  • 5 or 6 graham crackers, broken into large pieces
  • 1½ tablespoons ground flaxseed meal
  • 3 to 4 tablespoons unsalted butter, at room temp
For the topping:
  • fresh whipped cream
  • blueberries

Instructions
For the coconut custard:
  1. Using a small pot, heat the coconut milk over medium heat until small bubbles begin to form around the edges.
  2. In a separate medium sized mixing bowl, whisk the egg yolks together with the sugar, cornstarch, and salt. Slowly pour the hot coconut milk over the egg mixture, while whisking continuously.
  3. Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture begins to bubble and becomes very thick.
  4. Transfer to a heat safe container and let cool slightly. Mix in the shredded coconut and the coconut extract. Cover with plastic wrap and place in the refrigerator for at least 2 hours.
For the crust:
  1. Using your food processor, pulse together the graham crackers, flaxseed meal and butter until the mixture comes together and resembles coarse, wet sand.
To assemble:
  1. Using your greased, prepped mini springform pans, lay in the crust and press down to fill up the bottom of the pans. Top with the coconut custard mixture and place into your freezer overnight. When ready to serve, leave out at room temp and when the pies have reached the desired temperature, top with fresh whipped cream and blueberries and enjoy!

Coconut custard recipe from Baking A Moment

 

Blahnik Shower Graphic {final}-1

Zainab, we love you so much and wish you, Justin and baby the BEST!!!! Enjoy today and your virtual baby shower!!!

Blackberry Coconut Cupcakes, by Baking a Moment
Blueberry Coconut Meusli Bars, by The Spiffy Cookie
Blueberry-Ginger Coconut Cheesecake Popsicles, by Floating Kitchen
Caramel Coconut Cluster Bars, by Eats Well with Others
Chocolate Coconut Cake, by Brunch with Joy
Coconut Breakfast Pudding with Sauteed Nectarines, by Cooking and Beer
Coconut Cake, by I am Baker
Coconut Cream Pie Ice Cream, by The Recipe Rebel
Coconut Energy Bites, by The Kitchenarium
Coconut Key Lime Angel Food Cake Roll, by Flavor the Moments
Coconut Key Lime Pie Cookie Bars, by Two in the Kitchen
Coconut Key Lime Macarons, by Life Made Sweeter
Coconut, Lime, and White Chocolate Milkshake, by A Clean Bake
Coconut Pineapple Banana Smoothie, by The Bitter Side of Sweet
Coconut Pineapple Fried Rice with Shrimp, by Healthy Nibbles and Bits
Coconut Sweet Potato Muffins, by Luci’s Morsels
Double Chocolate Chip Cookies with Toasted Coconut, by The Cooking Actress
Key Lime Coconut Button Sandwich Cookies, by Culinary Concoctions by Peabody
Key Lime Coconut Pound Cake, by Grandbaby Cakes
Lavender Coconut Macarons, by Broma Bakery
Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple, by A Cookie Named Desire
Mango Coconut Donuts, by Chez Catey Lou
Mango Coconut Smoothie, by Jessica in the Kitchen
Mango Summer Cake, by Keep it Sweet Desserts
Mini Coconut Cream Pies, by Hip Foodie Mom
Pina Colada Pie, by Life, Love, and Sugar
Skinny Blueberry Lime Scones, by Club Narwhal
Spiced Lentils with Toasted Coconut, by This Gal Cooks
Toasted Coconut Banana Meringue Pie, by The Sweet {Tooth} Life
Triple Coconut Rum Layer Cake, by bethcakes
Tropical Pineapple Coconut Sangria, by Shared Appetite
White Chocolate Coconut Key Lime Cookies, by Culinary Couture

 

 

Grilled Eggplant Bun Burger + A Giveaway!

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

It’s Monday! And I’m firing up the grill. .  again.

But this time, for something different . .

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

If there’s one thing the blogging, being immersed in food and this Whole30 thing has taught me, it’s this.

Let’s celebrate and eat vegetables. Seasonal Vegetables!

This is my go-to guide for knowing what’s in season and when. And it’s a no brainer if you ask me. .  because when fruits and veggies are in season, they are at their best as far as taste and freshness AND they are not as expensive. I love the summers when berries are in season and you can buy the best looking berries, peaches and vegetables and not break the bank! I heavy up on lots of eggplant and zucchini in the summer. And I look at veggies in a whole new light now.

And since I can’t eat bread.  . this had to happen.

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

Pretty damn good you guys.

I grilled my eggplant because I love seeing the grill marks. But you can also bake them too.

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

And to make this burger even better. .  I used Maille’s NEW Toasted Onion and Wild Thyme mustard.

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

You guys. .  this is more than mustard. .  this is an event. An event for your burger. It has slow cooked onions and wild thyme .  . like there are bits of slow cooked onions in the mustard. It’s beyond delicious! 

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

And there’s more!!!

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

Check out the entire new summer collection online here. “Bistros are back on the foodie agenda this year with a wave of Michelin-starred chefs recognizing the simple pleasures of bistro-style cooking. By harnessing and recombining authentic bistro flavors, Maille is refreshing classic French traditions. The result is an exciting trio of mustards to compliment the tastes of summer and the casual chic spirit of the South of France.” 

These would be perfect for any summer cookout! You need to try these! And enter for your chance to win them down below!

Grilled Eggplant Bun Burger
 
Prep time

Cook time

Total time

 

If you don’t have a grill, you can roast the sliced eggplant with some extra virgin olive oil and salt and pepper at 425 degrees for 15 to 20 minutes.
Author:
Recipe type: Main
Serves: 4

Ingredients
For the eggplant buns:
  • 1 medium to large sized eggplant, sliced into ¾ inch thick rounds
  • extra virgin olive oil
  • sea salt and pepper
For the burger:
  • 4 lean organic, grass-fed ground beef patties, grilled or cooked
  • sautéed mushrooms, sliced
  • lettuce
  • tomatoes, sliced
  • dijon mustard
  • ketchup
  • any other condiments as desired

Instructions
For the eggplant buns:
  1. Heat up your grill. Brush each eggplant round with olive oil and season lightly with salt and pepper. Grill each eggplant round over medium-high heat for about 4 to 5 minutes or until grill marks appear and the eggplant is heated through and slightly softened. Repeat on opposite side but only grill for about 3 to 4 minutes.
For the burger:
  1. To assemble: Spread on dijon mustard on one eggplant round, top with the cooked beef patty, mushrooms, lettuce, tomatoes and add any other condiments as desired and top with another grilled eggplant “bun” round and serve.

Recipe inspired by the eggplant buns recipe in The Whole30 book.

Toss that bread bun and try this Grilled Eggplant Bun Burger!!! Low carb, delicious and perfect for summer!  #lowcarb #paleo #eggplantrecipe

 

The Giveaway!!

Giveaway open to residents within the United States only

a Rafflecopter giveaway

 

Disclosure: This is not a sponsored post. The products above were provided to me for recipe testing and sampling. The giveaway is sponsored by Maille US. All opinions expressed here are my own. 

Slow Cooker Pork with Mashed Cauliflower

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

Slow cooker in the summer? Do you guys do this?

I know we immediately associate using our slow cookers in the fall and winter but do you use yours in the summer too? The summers are probably when I’m running around the most. . hauling the kids back and forth from summer camps and other stuff. I mean, I understand not using it if you don’t have A/C in the house or on a really hot day but otherwise, you guys, the slow cooker rocks in the summer too!!

I made this recipe on a day where we had a million and one things to do, seared my pork shoulder and put it in my slow cooker, along with the dried herbs, garlic, seasonings and crushed tomato sauce (that’s it! this recipe is Whole30 approved) and when dinner time came around, we were ready to roll. .  and my kitchen smelled amazing. I’ve since used my slow cooker to make this (you’ve got to check out Cheryl’s recipe!) and this for my family.

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

A dish like this makes the remaining 16 days doable. #whole30 #itsstillhardashell #stayingfocused

And I have to stop and talk about this mashed cauliflower for a moment. Cauliflower mash, cauliflower purée, mashed cauliflower.   call it what you want. And if you follow the Paleo diet, this is nothing new. But a few of my ingredients might be?

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

All you need is a food processor. And you let that thing run until the cauliflower is smooth. Looks delicious, right?!

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

This mashed cauliflower is a great, tasty and lighter alternative to mashed potatoes. I roasted my cauliflower first but you can also steam the cauliflower, rather than boil it. Steaming works better than boiling for this purée because boiling leaches flavor and some nutrients out of the cauliflower. So, don’t boil your cauliflower!

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

Enjoy. .  I’m off to see what else I can purée!! And I’m leaving for Chicago tomorrow morning to attend Eat Write Retreat. .  follow along on social media and IG if you’re interested!

And you have to try this recipe! Have you had mashed cauliflower before and have a fabulous recipe? If so, please share below!

Slow Cooker Pulled Pork with Mashed Cauliflower
 
Prep time

Cook time

Total time

 

For the cook: Prep and start cooking the pork in the morning and about 30 to 40 minutes before serving, make the mashed cauliflower.
Author:
Serves: 4 to 6

Ingredients
For the pork:
  • 1 to 2 lbs. pork shoulder
  • salt and pepper + more for the slow cooker
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves; minced
  • 1 28 oz. can crushed tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
For the mashed cauliflower:
  • 1 medium to large sized cauliflower head, cut into florets
  • 1 to 2 tablespoons extra virgin olive oil
  • salt and pepper
  • ¼ cup almond milk
  • 1 tablespoon ghee (or butter) + more if needed
  • 2 to 3 garlic cloves; minced
  • fresh chives, finely chopped

Instructions
For the pork:
  1. Season both sides of the pork with salt and pepper. Using a large sized pan over medium high heat, heat the olive oil and after a minute or so, sear the pork on one side. After a few minutes, flip and sear the other side until nicely browned. Remove from the pan and place into your slow cooker.
  2. Add in the minced garlic, crushed tomatoes, dried thyme, oregano and parsley. Season with more salt and pepper. Mix together and ensure that all of the pork is covered completely by the tomato sauce. Add a bit more if needed.
  3. Cook on low for 6 to 8 hours or on high for at least 5 to 6 hours. The pork should easily break apart with forks.
For the mashed cauliflower:
  1. Preheat your oven to 400 degrees. Using a parchment paper covered baking sheet, toss on the cauliflower florets and drizzle with olive oil and season with salt and pepper. Roast in the oven for about 15 minutes. You just want the cauliflower roasted and softened but not browned too much.
  2. Remove from the oven and let cool for a few minutes. Place the roasted cauliflower into your food processor, along with the almond milk, ghee, minced garlic and season with salt and pepper. Pulse until completely smooth. Taste and season with more salt and pepper if needed.
  3. To serve: top the mashed cauliflower with the pulled pork and some sauce and top with some fresh chives. Enjoy while hot.

Delicious Slow Cooker Pork with Mashed Cauliflower! If you’ve never tried mashed cauliflower, you need to try this recipe! So EASY to make! Low carb, Whole30 and Paleo diet approved! #lowcarb #whole30 #paleo

 

Light Asian Noodle Salad

Light Asian Soba Noodle Salad! Colorful and fresh bell peppers with chewy soba noodles, edamame and a life changing creamy almond butter sauce! So easy and quick! #healthy #vegan #soba #sobanoodles #spon

(This post has been edited).

The phone call you never want to get. This happened last Wednesday night.

“Hello, is this Alice?” “Yes.. ” “OK, first off, your husband is okay. .  but he’s been in a really bad car accident. I just saw the entire thing happen and I am here with him now. I’m giving the phone to him.”

Me: “What?!!!”

My husband was driving home last Wednesday and was like 3 minutes away from our house and was involved in a bad car accident and was taken away from the scene of the accident in an ambulance to the ER.

I immediately call my friends and they tell me they are coming over to watch the girls so I can go to the ER. As I am driving there, I call my sister and sister-in-law to let them know what happened. I can’t call my mother because she will worry and freak out. And when I hear my sister-in-law, Renee’s, voice, I immediately break down and start crying. “Paul got into a car accident. I’m on my way to the hospital now.”

And she starts crying and calls her husband, Paul’s oldest brother. I get there. .  they take me to the ER and to the room where he is and Paul is strapped to a gurney, in a neck brace with a sheet covering him and wires everywhere, attached to his body.

And he’s on the phone. With the insurance company. Reporting the claim.

Only my husband folks.

They let you use your phone in the ER?!

So, I walk in and immediately say, “Are you ok? What are you doing? Who are you talking to?” “Why are you on the phone?!” They just ran the CT scans and we are waiting for the results. Paul turns out to be fine and a very lucky man. Thank you, God Almighty. His car did not flip over but rolled straight into a ditch. The hardest part for the paramedics was strapping him to that gurney and carrying him up and out of there. And the car is totaled. Gone.

But my husband is alive and safe and home. Thank you, God, thank you. And he only was extremely sore and had some abdominal pain and soreness.

The next morning, I had to drive my husband to work because we didn’t have a rental car by that point and I’m getting Madeline out of bed and putting her into her car seat, strapping her in extra tight and Phoebe is buckling up, again extra tight, they are excited that we get to drive daddy to work . . and Paul is next to me in the passenger seat. I think to myself, Thank you God so much that my family is in tact. That we are all safe and alive.

Light Asian Soba Noodle Salad! Colorful and fresh bell peppers with chewy soba noodles, edamame and a life changing creamy almond butter sauce! So easy and quick! #healthy #vegan #soba #sobanoodles #spon

Asian food is my comfort food and buckwheat noodles are up there on my list! I absolutely love buckwheat noodles, also known as soba noodles, and my family does too. This dish is so easy to whip up and would work great at your next cookout, or even as a delicious and quick lunch or light dinner.

Light Asian Soba Noodle Salad! Colorful and fresh bell peppers with chewy soba noodles, edamame and a life changing creamy almond butter sauce! So easy and quick! #healthy #vegan #soba #sobanoodles #spon

Check out my full post and recipe on the KitchenAid blog! I’ve got a surprise ingredient in here!! I’ve also included other grilling recipes that you can make with this Light Asian Noodle Salad. .  because come on, sometimes you gotta try something new!!

And the moral of this story? Drive carefully, folks. Please drive carefully.

Light Asian Soba Noodle Salad! Colorful and fresh bell peppers with chewy soba noodles, edamame and a life changing creamy almond butter sauce! So easy and quick! #healthy #vegan #soba #sobanoodles #spon

Light Asian Noodle Salad
 
Note for the cook: *Buckwheat noodles do not take long to cook. You typically only need to boil them for 4 to 5 minutes. Do not over cook your buckwheat noodles. You do not want your noodles too soft.
Author:
Recipe type: Main or Side Dish
Cuisine: Asian
Serves: 4 to 6

Ingredients
For the sauce:
  • 2 tablespoons brown rice vinegar
  • 3 tablespoons sesame oil
  • 2 to 3 tablespoons low sodium soy sauce
  • 2 tablespoons almond butter
  • 1 teaspoon honey
For the noodle salad:
  • 1 large zucchini, unpeeled and sliced lengthwise and in half
  • 2 to 3 carrots, peeled and cut in half crosswise
  • 9 oz. buckwheat noodles, cooked*
  • ½ red bell pepper, sliced thin
  • ½ orange bell pepper, sliced thin
  • ½ yellow bell pepper, sliced thin
  • ½ cup cooked edamame, shelled
  • ⅓ cup diced green onions
  • Roasted sesame seeds

Instructions
  1. For the sauce: Using a small bowl, whisk together the vinegar, sesame oil, soy sauce, almond butter and honey. Taste and adjust any ingredients according to your taste. Set aside.
  2. For the noodle salad: To see the complete recipe card and the rest of the instructions for this recipe, please visit The Kitchenthusiast.

Please visit The Kitchenthusiast for the complete recipe, to see more photos and to read my post. Thank you!!

Light Asian Soba Noodle Salad! Colorful and fresh bell peppers with chewy soba noodles, edamame and a life changing creamy almond butter sauce! So easy and quick! #healthy #vegan #soba #sobanoodles #spon

These soba noodles would go great with the following:

Spicy Korean Grilled Chicken

Chicken Satay with Peanut Sauce

Korean Bulgogi

Spicy Asian Beef Short Ribs

Disclosure: This is a sponsored post in partnership with KitchenAid USA. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love.