WBB Spring Roll Salad w/ Peanut Sauce

We can’t get enough of this crunchy deliciousness, especially when you add in some protein on top like air-fried tofu, chicken breast, or even BBQ shrimps! I always make a double batch of dressing and make sure there are left overs for the next day. This salad is full of color ( eat the rainbow) and taste. Best to prep ingredients ahead if you know you are limited on time, but it’s worth it!

Ingredients:

1 package of thin / med rice, brown rice, or soba noodles

2 cups of carrots julienned ( I use my julienne peeler)

2 cups cucumber sliced

1/2 head of red cabbage sliced in thin strips ( use a sharp knife or a mandoline)

2 bell peppers ( red and yellow) sliced in thin strips

2 lg green onions( scallions) chopped

1/4 cup chopped cilantro

1/4 cup peanuts

1 teaspoon avocado oil

Peanut Sauce

1 thumb size knob of grated fresh ginger

2 cloves of garlic

The juice of 1 orange squeezed

1/2 cup peanut butter

2 fresh limes juiced

1/4 cup reduced sodium soy sauce or Braggs liquid aminos

1 teaspoon sriracha or cayenne pepper

1/4 cup toasted sesame oil

1/3 cup honey, agave, or maple syrup

Place all dressing ingredients in a blender and blend until smooth. Add a bit of water if too thick. Place in a glass jar. This will keep for 3 days, so you can prep before!

Instructions:

Read directions for cooking the noodles. Remember to give them a stir as they tend to clump while cooking. Drain and rinse in cool water. Add 1 tsp of neutral ( avocado) oil and stir ( to prevent sticking) Set aside.

Add all sliced and chopped veggies to a large serving bowl. Add noodles and toss.

Add some of the dressing and toss again until coated ( there may be some left you can save or serve on the side)

You may adjust to taste. Salt, lime, peanuts, cilantro and chili flakes.

Add your favorite protein : Tofu, chicken, chickpeas, shrimp, tempeh, fish or as is.

Enjoy!

Creamy Butternut Squash Soup

There’s something so comforting about a bowl of butternut squash soup. It’s creamy, naturally sweet, and full of nutrients that help keep you grounded and energized through the cooler months.

Serves: 4-6

Ingredients

• 4 cups of Butternut Squash peeled and chopped

• 2 lg carrots diced

• 2 celery stalks

• 1-2 tablespoons extra-virgin olive oil

• Small white onion, diced

• 2 cloves garlic, chopped

• 32 ounces of low-sodium vegetable stock/broth OR use half vegetable stock and half water (about 15 ounces each)

• 2 teaspoons fresh chopped thyme (or more to taste-use dried if you don’t have fresh available)

• 1 tablespoon dried basil ( optional)

• 1/4 can of coconut milk

• 1/2 teaspoon sea-salt (more or less, to taste)

• 1/2 teaspoon cracked black pepper (more or less, to taste)

• 1 tsp toasted pumpkin seeds

To Prepare

• Heat olive oil in a large, heavy bottomed soup pan on medium heat.

• Add onion, garlic, and sauté until translucent. (About 3-5 minutes, make sure not to “burn” onions.)

• Add carrots, squash, and veggie stock.

• Bring to a gentle boil then lower to a simmer.

• Stir occasionally for about 30 minutes.

• Cook until tender

• Add cooked soup carefully in portions to a high speed blender and blend until smooth.

• Add a little water or broth if needed.

• Return to pot and whisk in coconut milk.

• Heat again slowly if needed

• Top with fresh toasted Pumpkin seeds, chopped basil, parsley, or cilantro

Island Girl Caviar

You may have heard of Cowboy Caviar but now it’s time to give it some Aloha. Healthy, clean, versatile and delicious, you will be using this recipe for dips, sides, and as a topping on your favorite protein. Let’s get chopping.

Ingredients:

• 1/2 cup olive oil

• 2-3 Tbsp maple syrup

• 1/4 cup white wine vinegar

• 1 teaspoon salt

• 1 cup cherry tomatoes diced or 6 Roma’s diced

• 1 (15 oz ) can black beans, rinsed and drained

• 1 ( 15 oz) can of cannellini beans

• 2 cups fresh pineapple diced ( may sub mango)

• 1 (11 oz) can sweet corn, drained

• 1 avocado diced

• 1 large cucumber, seeded and diced

• 1 medium red onion, diced

• 1 diced orange or yellow bell pepper

• 1 diced red bell pepper

• 1 cup chopped cilantro (1 lg bunch)

• 3-4 tbsp fresh lime juice

• salt to taste

• 1-2 jalapeno pepper, finely diced (optional/ you can de-seed these for less heat and good flavor)

Instructions:

In a lg mixing bowl whisk to combine olive oil, maple syrup, and salt ( if you have a favorite dressing you can sub that for these ingredients later after all the ingredients are combined )

Add in the remaining ingredients ( except lime and cilantro)

Toss until combined

Add lime and cilantro and mix gently again

Adjust to taste and chill.

Serve with tortilla chips, cucumber slices, lettuce wraps or add on any protein.

If you want to save some time you can use a dicing blade on your food processor for some of the ingredients. But I think chopping is half the fun!