I’m a twenty-something supposedly-adult and sometimes I still want to be tricked into eating my vegetables. Anyone else?
We’re taking beautiful bright green beans and giving them a quick stir-fry in sesame oil with red pepper flakes. Quick and simple is the best way to add vegetables to dinnertime.
Okay hold up. I know I’m throwing both kale and quinoa at you at once, but promise it’s worth it.
This salad is all about color and texture! Time to bring in the full rainbow of crunchy veggies and top it off with chewy rice noodles and tangy-salty-sweet vinaigrette.
Last night was a rough one at our home. Between a doped-up puppy just out of surgery and a surprise round of food poisoning, no one got much sleep.
Meat cooked in soft noodles? Check.
Miso soup has the same soul-warming, ill-curing magic as chicken soup. There’s nothing too special about the separate ingredients, but when they come together it’s perfectly comforting.
This is my favorite salad using the Asian Turkey Meatballs I posted last week – it’s got great crunchy texture, lots of flavors, and only takes a couple minutes to toss together. Salad as it should be!
Asian Turkey Meatballs are so versatile and delicious however you eat them – in a salad, added to a stir-fry, or just dipped in sauce as an appetizer. And at just 15 calories each, you can snack on half a dozen and the protein & veggie fiber will fill you up.