Name: Yam Noodle, Snow Pea and Asparagus Toss
Prep time: 15 min
Cook time: 10 min
Yield: -3 people
Ingredients: 2 tablespoons avocado oil; 2 tablespoons coconut aminos; 1 tablespoon apple cider vinegar; 1 teaspoon raw honey; 1 teaspoon fresh ginger (grated ); 1 clove garlic (finely grated); 1/2 teaspoon kosher salt (divided); 2 large purple or orange carrots (peeled and shaved into ribbons); 8 ounces fresh snowpeas (about 2 cups); 8 ounces fresh asparagus (cut into 2 inch pieces); 8 ounces yam noodles; 1/4 cup fresh basil (thinly sliced )

Yam Noodle, Snow Pea and Asparagus Toss

I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!

Yam Noodle, Snow Pea and Asparagus Toss Yum

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

2 tablespoons avocado oil
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
1 teaspoon raw honey
1 teaspoon fresh ginger grated
1 clove garlic finely grated
1/2 teaspoon kosher salt divided
2 large purple or orange carrots peeled and shaved into ribbons
8 ounces fresh snowpeas about 2 cups
8 ounces fresh asparagus cut into 2 inch pieces
8 ounces yam noodles
1/4 cup fresh basil thinly sliced

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

2 tablespoons avocado oil
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
1 teaspoon raw honey
1 teaspoon fresh ginger grated
1 clove garlic finely grated
1/2 teaspoon kosher salt divided
2 large purple or orange carrots peeled and shaved into ribbons
8 ounces fresh snowpeas about 2 cups
8 ounces fresh asparagus cut into 2 inch pieces
8 ounces yam noodles
1/4 cup fresh basil thinly sliced

Instructions

Grate or mince ginger and garlic. Whisk together first 7 ingredients in a large bowl.
Shave carrots into ribbons and add to sauce mixture; toss to coat. Set aside.
Rinse snow peas and remove the little strings. Rinse and trim asparagus and cut into 2 inch pieces. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
Add yam noodles to boiling water; cook until just soft, 6-7 minutes. Drain and rinse with cold water. Add to bowl; toss well. Slice basil and sprinkle over top.

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30-Minute Salmon and Zucchini

Using a single frying pan, a spatula, a serving platter, and a few simple ingredients, you can whip up this delicious, nutritious meal of salmon and zucchini. Even with prep work it’s only 30 minutes from start to finish. Continue reading “30-Minute Salmon and Zucchini” →

Mexican Red Pozole

Mexican Red Pozole Yum

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

25 minutes

Passive Time

20 minutes

Servings

people

Ingredients

32 ounces chicken stock
2 cups salsa chunky style such as pico de gallo
1 can hominy 15 oz can, drained
3 cups cooked chicken shredded

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

25 minutes

Passive Time

20 minutes

Servings

people

Ingredients

32 ounces chicken stock
2 cups salsa chunky style such as pico de gallo
1 can hominy 15 oz can, drained
3 cups cooked chicken shredded

Instructions

Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
Meanwhile, shred the cooked chicken until you have 3 cups.
Add chicken to cooked pozole and simmer for a few more minutes until the chicken is warmed through. Serve with lime wedges and other optional garnishes (see notes).

Recipe Notes

Serve with avocado, shredded cabbage, diced onion, fresh oregano, and/or warmed corn tortillas. If using, be sure to add them to your shopping list.

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Fettuccini Bolognese

Here’s a quick skillet version of fettuccini bolognese using chicken sausage instead of beef. and mushrooms simmered with tomatoes, then tossed with pasta. Continue reading “Fettuccini Bolognese” →

Pesto Green Beans and Tomatoes

This delicious side dish has a few components to it, but they’re all easy.

Make pesto vinaigrette using this recipe:
- Pesto Vinaigrette
Cook green beans.
Toss everything together.

Whew that was so hard… not!

P.S. Make extra vinaigrette and use it on salads or sandwiches.

Continue reading “Pesto Green Beans and Tomatoes” →

Curried Chickpeas with Rice

Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice” →