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!

Rainbow Roasted Root Vegetables with Tahini Lemon Drizzle

There’s something grounding and joyful for me about a tray of roasted veggies fresh from the oven. The colors alone lift your mood, and each bite is packed with fiber, vitamins, and that caramelized flavor only roasting can bring. It is a family favorite and I’m sure it will be one of yours too!

Ingredients:

2 medium beets (gold or red), peeled and cut into wedges
4 rainbow carrots, peeled and sliced into sticks or chunks
1 small head broccoli, cut into florets
1½ cups butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried thyme or rosemary
Optional: drizzle of balsamic glaze for serving

Instructions:

Preheat oven to 400°F and line a large sheet pan with parchment.

In a large bowl, toss the beets, carrots, broccoli, and squash with olive oil, salt, pepper, and thyme until coated.

Spread the veggies out evenly on the pan. Roast for 25–35 minutes, stirring once halfway, until golden and tender.

Transfer to a serving dish and, if desired, drizzle lightly with balsamic glaze for a touch of sweetness. YUM

✨ Pro Tip: Roast extra and store in the fridge. They’re just as delicious tossed into salads, grain bowls, or as a side with your favorite protein the next day. Get creative and add other root veggies into the mix too!

Tahini Lemon Drizzle

This sauce is the perfect partner for your roasted veggies — warm, nutty, and grounding, with a hint of brightness to wake up your plate (and your digestion).

Ingredients:

3 tablespoons tahini
2 tablespoons warm water (plus more for thinning)
1 tablespoon fresh lemon juice
1 teaspoon maple syrup or honey
½ teaspoon grated garlic (optional)
A pinch of sea salt
A dash of cumin or smoked paprika (optional, for depth)

Instructions:

In a small bowl, whisk tahini with lemon juice, warm water, and maple syrup until smooth. Add a pinch of sea salt and, if using, garlic and cumin. Adjust thickness with a little more water until pourable.

Drizzle over warm roasted vegetables like carrots, parsnips, beets, or cauliflower — or spoon over grain bowls or sautéed greens for a satisfying, hormone-balancing meal.

Pro Tip: Tahini is rich in calcium and magnesium — two minerals that support hormone balance, muscle relaxation, and better sleep during this transitional phase.

Whole Body Vegetable Soup

A cozy bowl of nourishment right here.
This Veggie Soup is comfort in its purest form — simple ingredients that come together to soothe, restore, and warm you from the inside out. It’s food for healing the mind, body, and soul — a reminder that real nourishment can be both effortless, whole, and beautiful.

Ingredients:

2 tablespoons olive or avocado oil
1 large onion, chopped
2 carrots, chopped into ½-inch pieces
2 celery ribs, chopped
3–4 cloves garlic, minced
½–1 teaspoon sea salt, to taste
½ teaspoon freshly ground pepper
1 teaspoon Italian seasoning (or a blend of oregano, thyme, and basil)
1 (14.5-ounce) can diced tomatoes, undrained
6 cups vegetable broth (low-sodium if possible)
2 bay leaves
2 small Yukon Gold or red potatoes, diced
1 medium zucchini, chopped
1½ cups chopped green beans
1 cup chopped kale or baby spinach (optional, for an extra nutrient boost)
1½ cups frozen corn
1 tablespoon fresh lemon juice
Fresh thyme or parsley for topping

Instructions:

Warm the oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté until tender and fragrant, about 8–10 minutes. Add garlic, salt, pepper, and Italian herbs, stirring for another minute.

Pour in the diced tomatoes, broth, and bay leaves. Add potatoes, zucchini, green beans, and corn. Bring to a gentle boil, then reduce the heat to low and simmer for 25–30 minutes, or until the vegetables are soft and flavors come together. Turn off the heat.

Remove bay leaves. Stir in lemon juice and kale or spinach if using, allowing it to wilt before serving. Adjust seasonings as needed.

Ladle into bowls, top with fresh herbs, and serve warm — goes great with a slice of your favorite sourdough or gluten-free bread.

Pro Tip:

For extra comfort, toss in a small piece of Parmesan rind (or nutritional yeast if dairy-free) while simmering — it gives the broth a rich, savory finish. YUM!