I love when meals naturally progress into light, fresh, small and healthy bowls of goodness. The days are longer, clothes get smaller and here you are craving vegetables like a crazy person.
Our Farmer’s Market starts up for the season this Sunday and I feel like a kid again! It’s four blocks away, I’ve got an ADORABLE “oh kale yeah!” canvas tote all ready to go and my leisurely strolling game is on lock.
This recipe is perfect for a Sunday after hitting up your local Farmer’s Market because the vegetables are completely up to you. Carrots looking fucking magical? USE ‘EM! Green onions looking fresh AF?! Oh yeah, throw those in there.
You just can’t loose.
These noodles embody everything you want in 80 degree weather!
So why not make a big batch of buckwheat noodles and add fresh veggies in when you’re ready to go! Don’t miss my note at the end of the recipe on how to keep leftovers properly.
cold buckwheat noodles with miso + fresh veggies
serves 4 for a light meal.
8 ounces buckwheat noodles
a mixture of raw veggies of your choice!
3 tablespoons miso
1 2-inch piece of ginger, finely grated
2 teaspoons sugar
1/8 teaspoon ground cayenne
2 tablespoons rice vinegar
1 tablespoon soy sauce
juice from 1 lime, about 2 tablespoons
Cook the noodles in well-salted water according to the package.
Prepare the veggies of your choice however you may desire.
Drain noodles and run cold water over them to cool.
Make sauce: whisk together the miso, ginger, sugar, cayenne, rice vinegar, soy sauce and lime juice.
Divide noodles among four bowls, toss about a tablespoon of the sauce with each bowl, add more if needed.
Top with veggies.
note: Leftovers don’t keep well with sauce on. I recommend keeping noodles and veggies in one container, sauce in another and combine when needed.
Does the world really need one more kale salad? Admittedly, the combination of flavors looks like a hearty winter salad, and it very well can be, but trust me when I say the chili lime almonds are brimming with such a bright flavor that works wonders next to the salty feta and fruity pomegranate seeds.
The best part is that this is a recipe within a recipe! You can make just the almonds and have a healthy and yummy snack all week long! Because everyone knows you can’t go wrong with a little brown sugar.
I’ll let you in on a little secret .. I took these pictures what feels like a million years ago in Michigan. It’s so weird to even think where we were at the beginning of 2016 because Dayne and I are quickly getting back to our old selves here in Minneapolis. Our little family of four found residence in a 1920’s duplex with a small yard and our lives quickly filled up with friend’s birthdays, family dinners, long walks around Lake Harriet and we couldn’t be more thankful to be back to our home.
Keep an eye out for a little Michigan inspired post coming soon! Just because I’m wildly in love with Minneapolis does not mean I’m not thankful for our year and a half in Michigan.
kale + pomegranate salad
1 acorn squash
2 tablespoons olive oil
3 cups dino kale, chopped
1 cup romaine lettuce, chopped
1/2 cup pomegranate seeds
1/3 cup feta cheese
chili lime salted almonds
2 cups unsalted almonds
zest of 3 limes
1 tablespoon chili powder
1/2 cup firmly packed brown sugar
1/4 cup maple syrup
1 1/2 tablespoons coarse sea salt
maple balsamic dressing
1/3 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons dijon mustard
2 teaspoons pure maple syrup
a pinch of salt and a few grinds of fresh black pepper
Preheat oven to 400° F.
Slice acorn squash and toss with olive oil and spread across a baking sheet.
Roast squash for 30-40 minutes, until fork tender. Set aside.
Set oven to 375° F.
In a large bowl, combine almonds, lime zest, chili powder, sugar and maple syrup and stir until nuts are evenly coated.
Spread nut mixture on a sheet pan.
Roast nuts for 6-8 minutes, until they are brown and the sugar is bubbling.
Remove the almonds from the oven, sprinkle with the salt and stir.
Let the nuts cool completely before serving.
In a blender combine all dressing ingredients and blend until smooth.
Assemble salad: kale and lettuce, squash, pomegranate seeds, feta cheese, chili lime salted almonds.
I still remember the first time I saw a recipe for overnight oats I was throughly disgusted. NOT WARM OATMEAL?! What is wrong with you people?
Then when I began to eat healthier, I discovered that apparently overnight oats are sooo hot right now to help aid in loosing weight .. or so Pinterest tells me. I tried a recipe and turns out I have zero qualms about cold oatmeal.
And these overnight oats actually, no bullshit, taste like dessert. Dayne even said so and that man prefers triple caramel banana hot fudge sundaes .. if those even exist. The point is he loves dessert and this recipe reminded him of dessert. But it’s not. It’s healthy oatmeal. A bid you good day.
banana bread overnight oats
1/2 cup almond milk
1/4 cup plain greek yogurt
1/4 teaspoon vanilla extract
1/2 cup quick oats
2 tablespoons chia seeds
cacao nibs (optional)
Place banana, almond milk, greek yogurt, and vanilla extract in a food processor.
Blend for 20-30 seconds, until mixture is smooth.
Place banana mixture and oatmeal into a medium size container with a cover, stir thoroughly and place in fridge overnight or at least 3 hours.