It has been quite a bit of time since I have added a new recipe and I am so sorry for that! Honestly, the last couple months have had it's great times and also kind of stressful times. I celebrated my thirtieth birthday, Derryk's birthday, Valentine's Day and my two sister's birthday. I have been wedding planning and oh yeah, I accepted a new full time job. I had a rare quiet Sunday last weekend where I dedicated my free time to recipe development and this is one of the first recipes from that. If you think a yolk that looks this good is hard, you are wrong. It only takes three minutes!
I love noodles and although regular noodles tend to be low in fiber, these Healthy Noodles are full of it and are gluten free, dairy free, and fat-free. With just 25 calories and 4 grams of fiber. This is a great option for those trying to boost fiber intake and perfect for lunch meal prep.
These two recipes contain all of the best summer produce that California has to offer. Thanks to my CSA (community shared agriculture) both of these recipes were born. I get inspiration from all the organic produce that comes to my door every week and it makes it easy to show how amazing vegetables (and fruit) can be. It may just be me, but fresh vegetables straight from a small farm are the best! If you subscribe to any CSA's in your area, comment below with which ones you use! The best way to support these CSA's is to spread the word and share with others.
With Memorial Day coming up, this is a perfect side to bring to a BBQ. It is also perfect for summer meal prep. Cabbage is a cruciferous vegetable that can withhold marinating in a salad dressing without wilting and can actually get better with time. I had it three days in a row for lunch and it never got old. My favorite topping? Tuna! It was a perfect mix of lean protein, fiber, and healthy fats.
I am obsessed with salads and you will start to notice this as the years go on. I usually love to highlight the vegetables that are in season because they tend to taste so much better raw. Here I am highlighting two different types of cabbage, purple and napa, and two different types of radish, watermelon and daikon. Ataulfo or "champagne" mango add a bright burst of sweetness that pairs well with the spicy dressing.
recipe (serves 4-5)
For the salad:
-2 ataulfo mango, cut into small cubes
-1/2 large head of napa cabbage, (~3 cups raw), roughly chopped
-1 small purple cabbage, (~2 cups raw), roughly chopped
-2 small daikon radish (~ 1/2 cup), diced
-1/2 large watermelon radish (~1/2 cup), diced
For the dressing:
-3 Tbsp. Trader Joe's yuzu hot sauce (or some kind of citrus + vinegar based hot sauce)
-juice of 1 large lime
-2 Tbsp. apple cider vinegar
-1/3 cup avocado oil or extra virgin olive oil
-dash of cayenne pepper
-1 Tbsp. coconut sugar
-Place all of the chopped vegetables and fruit into a large salad bowl.
-Mix all of the salad dressing ingredients into a jar and shake until fully combined.
-Dress the salad and let it marinate in the refrigerator for at least one hour.
MACROBALANCED TIP: This salad can be made and used in your weekly meal prep for 1-2 days. I love to use it as a base for my lunch salad. I make it complete by adding grilled chicken or tuna.
Nutrition Facts (per serving): 213 calories, 20 grams carb, 15 grams fat, and 1 gram protein.
Low Calorie Flavorings for Homemade Salad Dressings
I love to make my own salad dressings at home and there are items I love to add for flavors without many calories.
Comment below if you have any good ideas on how to make a low calorie dressing at home. I would love to hear your ideas.