For this WIAW morning, I ate a bowl full of fruit and a half of a gluten-free flat cornbread. I usually make this flatbread when I make chili, but for whatever reason, I was CRAVING it for breakfast.
It’s simple & easy–cooked in a cast iron skillet. I’m honestly not sure if anybody else would like it or if it’s one of those weird things I just love. It’s salty, but the coconut oil gives it a bit of sweetness.
On this day, I was especially hungry. I started running again, and since then, I just haven’t been able to fill up! Since going vegan about 2 months ago, I’ve had to be very intentional about what I’m eating. I’m lovin’ it so far 🙂
So, I ate two lunches!!
For the first one, I had a bowl of soup. I’ve been super busy and slightly unmotivated lately, so these Amy’s Organic Soups make for great lunches on those days (and to pack in the hubby’s lunch!)
This one bowl didn’t quite fill me up, so I roasted some leftover veggies I had in my fridge. I drizzled olive oil, salt, pepper, red pepper flakes, and maple syrup on these and roasted for about 15 minutes. I paired with a piece of rice bread and vegan butter. I wasn’t able to eat ALL of it, but it definitely hit the spot!!
For dinner on this day, I made this amazing Asian Kale Salad. It’s seriously one of the best salads I’ve ever eaten. It’s packed full of good stuff and lots of plant based protein!
I ate two large portions of this salad 🙂
For dessert, I ate way too many of these chocolate chip cookies that were leftover from earlier in the week. I was working late, and just nibbling. Bad choice! I have major issues with self control when it comes to sweets, especially chocolate. At least these cookies are somewhat guilt-free 😉
And that was this week! Lots of green (told you I rotate!), plant based protein, strong flavors, and CHOCOLATE!
This is one of those posts when I really wish one of my talents was photography.
The beauty in this salad cannot be captured with my phone. Period.
If you want an amazing blog AND amazing photography, I highly, highly recommend following Oh She Glows. It’s just beautiful. She’s beautiful. The food is beautiful. It’s beautiful. (Get it?)
I know, I know, I have so many photographer friends. But who has time to coordinate? Plus, I work at midnight.
I know, I know, I could learn. But does it make me crazy if I don’t want to? You mamas with little ones know how limited time is….I have to pick…and right now, I pick music.
Ok, so that’s out of the way.
Here’s the picture.
Imagine this Kale salad tasting about 40 million times better than the picture can even portray.
The taste is strong and brilliant.
What I love about kale (I mean, can I really break this down to just one thing?!) is that is doesn’t wilt. That means making kale salads ahead of time are perfect. And in fact, they get better when marinated.
Oh snap, clean eating just took the lead.
Spend a few minutes making this salad and you’ll have dinner for two and some leftovers for lunch or a week full of lunches. Pair it with some soup or fruit, and what a wonderful, clean lunch you have!
This recipe will come in stages!
The first thing you’ll want to do is prepare the things that need to be cooked:
1. Preheat the oven to 400 degrees.
2. Trim the bottoms of half of a bunch of asparagus and place on a pan.
3. Drizzle olive oil on top and sprinkle salt and pepper generously.
4. Mix and roast in oven until browning, about 15 minutes.
5. While that starts roasting, put 2 teaspoons of sesame seeds and 3 Tablespoons of crushed raw almonds on another pan. Roast until browning and a nice aroma fills the room, about 6-8 minutes. Watch carefully so you don’t burn them. These go from perfect to burned very quickly!
6. Meanwhile, chop the shallots. Heat pan and a small amount of olive oil on medium heat. Saute the shallots, stirring frequently, until soft & browning. Use a splash of water if they stick to the pan.
7. Cook 1 cup of edamame to package directions. Drain & rinse with cold water.
Next, while these ingredients are cooling, prepare the salad ingredients:
1. Wash, de-stem, and chop 8 cups of curly kale (for me, it was about 1.5 bunches)
Put 1/4 cup almond butter, 1/4 cup tamari (gluten free soy sauce), 3 T raw honey (or maple syrup for a vegan option), 1 T lemon Juice, 1 teaspoon of sriracha sauce, and 1/2 t garlic powder in a blender and blend until smooth.
Now, for the easy part. Throw all the ingredients in a large bowl, and TOSS! Store leftovers in the fridge for a few days, but it probably won’t last that long!
I always start my day with lots of filtered water….Most of my issues from before my food journey were attributed to being dehydrated (teacher problems!), so I’m very sensitive to always drink plenty of filtered water before I eat anything. I love my glass Camelbak!
Next, I had this Mango Banana Smoothie. It made two servings, so I shared with Andrew since he was off work today. I probably could have had the rest, though, because I LOVE this smoothie. Practicing what I preach with this whole “sharing” thing!
I ate an early lunch (probably because I shared:) ) and had two helpings of this Asian Buckwheat Salad. It’s just so good, I have a hard time with self control!
The best thing about this salad (I guess besides its flavor) is that it keeps in the fridge for days. I can make this and have lunch for 4 or 5 days. To me, that’s well worth spending the time in the kitchen. If you work outside the home, you could go ahead and put this in 4 containers in the fridge to make lunches for the week extremely simple!
I usually have a sweet tooth several times a day, so I munched on this “test” for Strawberry Cheesecake Bars. I LOVED them, but they weren’t quite what I was trying to make, so that recipe is still pending.
Later in the afternoon, I snacked on some gluten free crackers and soft goat cheese. This held me over until dinner…I am always excited about Mexican Night, so I usually need to save lots of room!
I had a major fail tonight at dinner. I bought the wrong kind of cornmeal for my corn tortillas (what is wrong with my brain?!) so I made a taco salad instead using a fun kitchen tool 🙂 I’m actually glad I made the mistake because this actually became my new favorite salad. No dressing required! (Recipe coming soon!)
I know the title sounds misleading, but yes, this is a gluten-free dish! One of my favorite parts of my own personal food journey has been learning about all the amazing ingredients that God created–one reason why I encourage non-gluten free friends to try new things!
Buckwheat (though it sounds like it’s related to wheat) is actually not even a grain. It’s a seed–which makes this recipe compatible for those on a grain-free diet as well. The flavor works very well in Asian dishes, and gives this recipe just what it needs.
I have never found these noodles at a traditional grocery store in my area, only at Earthfare on the Asian aisle. If you are following a gluten-free lifestyle, be careful to choose these noodles wisely. You will see “Buckwheat Soba” noodles which are made with only Buckwheat flour, and you will see “Soba” noodles that are made with Buckwheat and wheat flour. If you are not gluten-free, feel free to try any (the Soba noodles tend to be cheaper)!
The taste of this recipe is punchy. It’s all mixed together, but each ingredient stands out and lingers around for a while. It’s incredible. We like this salad paired with our spring rolls, but it is good enough on its own. The recipe as written will probably feed about 4 servings, but if I’m left alone with it, you can bet I eat it in one sitting! Do as I say, not as I do, right?
AllergenInformation: Contains soy. See “Notes” for substitution ideas.
Last summer we traveled to Hilton Head Island, SC for our family vacation. Each time we travel, I’m on a mission to find local eateries that serve organic and/or local ingredients. I came upon this amazing find called DelisheeeYo. This place was so good, I went there for just about every meal–and even felt a little embarrassed towards the end of the week….like, “It’s me again!”
I got an amazing Spring Roll Wrap and was so excited about eating this wrap that I had to eat it in the car on the way back to the condo (and apparently take a picture of it too)!!
We couldn’t wait to get home to recreate this dish–we came pretty darn close, and now we are addicted to these light & filling spring rolls. They are great paired with a cold Asian Slaw or some steamed or stir fried vegetables.
**Before you start this recipe, make sure you can find rice wraps. I saw them at Earthfare on the Asian aisle, but preferred to buy these from Amazon.
*These amounts will vary based on how you wrap your spring rolls! You may use less or need more!
½ beet, peeled & julienned (we use our mandolin slicer)
2-3 carrots, peeled & julienned
1 cup spinach, chopped
1 avocado, sliced
½-1 cup organic edamame, shelled & steamed
2 T sesame seeds, lightly toasted
2-4 rice roll wrappers
Tamari (gluten-free soy sauce) to taste
Have all sliced, chopped, & julienned vegetables arranged on a plate for easy access.
Wet one rice roll wrapper by holding it under the faucet until all sides are wet & place on a cutting board. Be careful not to fold any of the edges. These guys are sticky and hard to pull apart!
Place a small handful of carrots and beets in the middle of the wrap, making a line as if to cut the circle in half. Leave an inch or so around the edge so you can fold the sides in when you wrap it.
Put desired amount of spinach, avocado, edamame, and sesame seeds on top. Splash with soy sauce.
Begin to roll the wrap by carefully pulling the side closest to you over the vegetables. Tuck that side under the vegetables. Fold the sides in like you are making a burrito and roll the rest until it is tight.
Cut in half with a serrated knife.
1. This recipe is easily adapted to be free of the top 8 allergens. Simply omit the edamame and soy sauce! You may dip these wraps in anything you prefer, something salty or something sweet. 2. You can change up the vegetables in any way you like. Cucumbers and fresh mint would be nice additions, too! 3. For a dipping sauce, we combine Tamari (gluten-free soy sauce) and small amount of toasted sesame oil, topped with chopped green onions.
*Please use organic ingredients when possible. In this recipe, organic edamame is a must to ensure you are not eating GMOs.