Light Peanut Sauce with Rice Noodles

This is such an easy sauce to make. It can stored and saved for not only noodles but a salad dressing, chicken sauce, fish sauce or more. You can even add cooked chicken or shrimp for a protein. Its light and fresh and a peanut butter lovers dream. If the sauce is a little runny just add a scoop of peanut butter or vise versa.

Ingredients:
3/4 cup water
1/2 cup smooth peanut butter
1/2 lime, juiced
1 garlic clove
1 1/4 teaspoon soy sauce
2 teaspoon honey or agave
1/2 teaspoon red pepper flakes, plus more for topping
1 package of Rice Noodles – I used Pad Thai Noodles
1/2 cup roasted peanuts, chopped

fresh Cilantro, for garnish

In a food processor, combine all ingredients and pulse until well combined. Add more water if its too thick for your liking. Or if you like a thicker sauce, use less water.

Cook rice noodles according to package.

Toss the noodles with peanut sauce. Add as much or not as much peanut sauce as you like. Top with roasted peanuts, red pepper flakes and cilantro.

Thai Shrimp Salad

This salad is so fresh and filling. It is perfect as a main course or a shared side dish. Its a perfect dish for summer with a mix of hot and cold ingredients. 

Ingredients:
6 Tbs extra-virgin olive oil, divided

2 Tbs soy sauce
1 tsp fish sauce
1 tsp sambal oelek (or more if you dig a little kick!)
1 Tbs brown sugar
3 Tbs lime juice
1 Tbs minced red pepper (sweet or hot, your call)
1/2 pound shrimp, peeled and deveined

1 cup sugar snap peas, blanched and cooled in an ice bath
2 bundles vermicelli noodles, boiled
4 cups shredded romaine lettuce
1/2 cup cherry tomatoes, halved

1/2 cup thinly sliced sweet peppers
cilantro, mint leaves and crushed peanuts for garnish

In a medium bowl, whisk together 4 Tbs. oil, soy sauce, fish sauce, sambal oelek, sugar, lime juice and the minced red pepper. Taste that. Ridiculous.

Now, heat the remaining 2 Tbs. oil in a large skillet over medium-high. Add the shrimp, season with salt and pepper and sear on one side for 2 minutes. Flip and sear another minute.

Then you just build! Throw some romaine in the bottom of a couple of salad bowls. Then add some vermicelli noodles, the snow peas, peppers, tomatoes, shrimp, cilantro, mint, and some good crushed peanuts. Shake up (or whisk) your dressing one last time and then drizzle it over the salads.

Tomato Soup with Fresh Pasta

This tomato soup is so easy and delicious. It took me about a half hour to make the entire recipe. Soups are so great because you can store them and save it for another time. You can bring it on the go for lunches or dinners.

Ingredients:
2 Tbsp. butter or olive oil
1 onion, chopped
2 cloves garlic, minced
5 vine ripe tomatoes cut into quarters
1 Tbsp tomato paste
4 cups no sodium chicken broth
1 bay leaf
1 Tbs fresh Basil

1 tsp salt and pepper

1 tsp red pepper flakes
1 Tbs fresh squeezed lemon juice
2 Tbs fresh parsley
rotini, macaroni or shell noodles (optional)

Put all these ingredients into a large soup pot except for the lemon juice and parsley. Let them all simmer for about 20 min. After simmering is done add lemon juice, then use a hand blender to puree the ingredients together (you could use a regular blender, but an immersion blender cuts the time way down).

Meanwhile, cook noodles according to package instructions. Drain, and add noodles to finished soup. Top with fresh Parmesan and Parsley.

Rhubarb Berry Baked Oatmeal

I've become an oatmeal lover lately. The combinations and creations are endless and the health benefits are amazing. You can start your day with it or end your night, either way you will be satisfied. Rhubarb, blueberries, blackberries and banana mixed with oats, almonds, almond milk and fresh spices of cinnamon and ginger. 

Ingredients: 

dry:
1 3/4 cup gluten-free rolled oats
1/2 cup sliced almonds
1/4 cup oat flour
2 tablespoons ground flax meal
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt

berry mixture:
2 tablespoons oat flour

1/4 cup coconut sugar, or sucanat/brown sugar

1 1/2 cups chopped rhubarb, 1/4-inch pieces
1 2/3 cups roughly chopped berries, fresh or frozen

wet:

2 cups unsweetened almond milk

1 medium banana, well-mashed
2 tablespoons pure maple syrup*
2 tablespoons unrefined coconut oil, melted
1 tablespoon pure vanilla extract

Preheat your oven to 350* F and lightly grease a 9x9 or 10-inch round baking dish with coconut oil or vegan butter.

Mix the oats, 1/3 cup almonds, 1/4 cup oat flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.

Place the rhubarb, 1 1/3 cups of the berries, 2 tablespoons of oat flour, and the coconut sugar in the baking dish.

Lightly toss together dry mixture and berry mixture and spread evenly over the dish.

Whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.

Pour the wet mixture over the oats and berries, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through. Do not stir.

Top with the remaining sliced almonds and berries.

Bake for 35-45 minutes, until golden brown and the surface is set [not mushy]. You will still be able to feel give under the top layer. For a gooier baked oatmeal bake closer to the 35 minutes.

Remove from the oven and let sit for 5-8 minutes before serving. Bake will firm a bit as it sits.
Serve with coconut milk, almonds, fresh berries, and maple syrup if desired.

6 Layered Chocolate Sprinkle Cake