healthy pad thai

Whenever I get back from vacation, I have to reacquaint myself with healthy eating. I always go a bit overboard when I am traveling so I decided to jump right back in to my (mostly) Whole 30 eating. I was on the Whole 30 path before we left for Ireland and felt amazing. Four days back and I have been good about 90% of the time. 

I created this pad thai recipe based on a few different ones I found while searching Pinterest. I used zucchini and carrots for the noodles and made a simple peanut sauce that is delicious. I didn't have any chicken at home when I made this and kind of regretted it. I think this dish would be perfect with chicken. Or shrimp, if you're a seafood eater.

healthy pad thai (serves about 5)
-2 zucchinis - cut into "noodles" with a cheese grater
-1 large carrot - peeled into strips
-1 medium onion - thinly sliced
-2 cups thinly sliced kale
-a few radishes - thinly sliced
-a cup or two of bean shoots
-a small handful of cilantro - chopped
-3 eggs - whisked
-1/2 cup chopped peanuts

sauce
-1/2 cup unsweetened peanut butter
-2 teaspoons red curry paste (if you don't have this or don't want to buy it, try a tiny bit of red pepper flakes for spice)
-1 tablespoon fresh ginger (or use a teaspoon ground - but fresh is SO good!)
-1 tablespoon soy sauce
-the juice from three small limes
-1/2 cup light canned coconut milk

1. Make the "noodles." I used a cheese grater for the zucchini and a peeler for the carrot. The cheese grater is a quick option - just make sure to drag the zucchini all the way down the grater top get longer pieces. Put the veggie noodles in a bowl and toss in the radishes, bean shoots, and cilantro.
2. In a large pan, saute the kale and onions until soft. Add in the whisked eggs and scramble them with the kale and onions.  Once the eggs are cooked (this will happen very quickly) transfer the mixture to the veggie noodles. 
3. To make the sauce, just add all of the sauce ingredients into a food processor (or blender) and process until smooth. 
4. Pour the sauce over the veggies and toss to combine. Top the dish with the chopped peanuts and serve. This dish will last about two days in the refrigerator.

a week of smoothies

Every single day I drink at least one smoothie.  I love them.  They are so easy and refreshing and can easily be packed with fruit and veggies and other good for you stuff.

I get in smoothie ruts {hellooooo strawberry-banana} and wanted to mix it up a bit, so I created several new smoothie recipes....or combos.  These aren't so much "recipes" as they are various combinations.

My favorite smoothie components are some sort of "milk" {unsweetened vanilla almond and unsweetened coconut are the two I use}, fruit, spinach or kale, and maybe a splash of juice or protein powder or chia seeds or flax meal.

I have found that it's kind of hard to make a gross smoothie.  Some I don't love, but they are all pretty good.

My newest favorite is the watermelon-coconut.  It's even better if the watermelon is frozen - so refreshing on a warm day.

All of these smoothies are around 150 calories each will make two 8-ish ounce servings.  You can use frozen or fresh fruit {Trader Joe's has the best frozen fruit} and if your blender needs help, add a little water.

Mango-Melon

-1/2 of a mango {peeled, chopped}

-1 cup chopped cantaloupe

-2/3 cup unsweetened vanilla coconut milk

-1/4 cup orange juice

-1/2 a banana

-2 tablespoons chia seeds

-ice and water for blending {if needed}

Mixed Berry {serves 2}

-1/2 a banana

-1/2 cup mixed berries {I used the frozen "berry medley" from Trader Joe's}

-1 handful of kale or spinach

-3/4 cup unsweetened vanilla almond milk

-ice and water for blending {if needed}

Pineapple-Orange-Spinach

-1 orange {peeled and sliced}

-1/4 cup pineapple

-1/2 a banana

-a large handful of fresh spinach

-3/4 cup unsweetened vanilla coconut milk

-ice and water for blending {if needed}

Peach Pie

-2 peaches, diced

-1/2 cup unsweetened vanilla almond milk

-1 scoop vanilla protein powder

-1 teaspoon cinnamon

-2 tablespoons chia seeds

-ice and water for blending {if needed}

Watermelon-Coconut

-2 cups watermelon

-1/2 cup coconut water

-1 banana

-1/4 cup unsweetened vanilla coconut milk

-ice and water for blending {if needed}

Green Love

-1 kiwi {peeled and sliced}

-a large handful of fresh kale

-1 a banana

-a splash of orange juice {about 1/4 cup}

-1/2 cup unsweetened vanilla coconut milk

-ice and water for blending {if needed}

Strawberry Vanilla

-1 1/2 cups chopped strawberries

-1 scoop vanilla protein powder

-3/4 cup unsweetened vanilla almond milk

-1/2 a banana

-ice and water for blending {if needed}

Smoothies for days!  Do you have any favorite smoothie combinations?

fried egg + avocado salad

My latest salad topping obsession is a simple fried egg.  I am also currently obsessed with avocados.  Eggs plus avocados equals heaven so I made a little salad combining the two.

You can put any veggies you love on this salad.  I decided to go with a "southwestern" theme and topped romaine leaves with corn, yellow bell pepper, half an avocado, a fried egg, and a few spoonfuls of salsa.  I finished the whole thing off with a tiny drizzle of Newman's own light honey mustard dressing {my favorite}.  You can totally do without the dressing and just use the salsa as your dressing.

I have been eating some version of this salad all week - it is so nice simple, light, and perfect for warm weather days.

sausage-potato salad

Ok, so you might be thinking that sausage and potatoes should not be in the same sentence as salad.  But, hear me out....this little combo is one of those meals that is comforting and feels a little unhealthy but it is actually a really great healthy option.  I love when a healthy salad tastes like delicious comfort food.

This salad was inspired by an appetizer/snack a friend of mine always makes.  She puts pieces of chicken sausage, potato, and arugula on a skewers and serves with a mustard dipping sauce.  So simple and so good!  I can eat like fifty of them in one sitting.

sausage-potato salad {for one}
-salad greens {any type will do}
-one chicken sausage {my favorite is Trader Joe's sundried tomato}
-one small golden potato {a little smaller than the palm of your hand}
-honey mustard dressing {my favorite is Newman's Own lite honey mustard}

Chop the potato into small pieces and put it in the microwave {or boil until just fork tender} for three minutes.  While the potato is cooking, cut the sausage into small pieces and toss in a non-stick skillet to brown and heat through.

Once the potato is fork tender, throw it in the pan with the sausage for a minute so that it can brown a little.

Fill a plate with salad greens, top with the warm potato and sausage and drizzle with a little dressing.  Perfection.

blt salad with homemade light ranch dressing

This salad was SO good. I know I say that everything I make is "SO good" but here's a little secret - some of what I make in the kitchen is mediocre and I just don't share it.  There, now you know all my secrets.

But this salad, is good.  It is like a huge BLT but healthier.  Feel free to add any extra veggies or even a little grated cheese.

blt salad {serves one}
-a big plate of chopped romaine
-a handful of chopped tomato {I used baby heirlooms}
-2 slices of bacon, cooked and chopped
-1/2 an avocado, diced

Toss all together and top with ranch dressing {recipe below}.

light homemade ranch
-2 heaping tablespoons of low fat may
-2 heaping tablespoons of light sour cream
-1 tablespoon balsamic vinegar
-2 tablespoons low fat buttermilk
-2 tablespoons chopped chives
-1 teaspoon all purpose seasoning {I used Trader Joe;s brand, but any will do}
-3 tablespoons vegetable broth {optional - if you like a really thick dressing, skip this}

Put everything in a jar or plastic container and stir or shake until well combined.  This dressing will last in the fridge for a few weeks.

healthy cream of broccoli soup

In an effort to keep up with my January goals and eat more plants I have been making a lot of soup.  I love a meal that is comforting and healthy and can be made in one pot.

This creamy broccoli soup is vegan and super healthy.  I ate it with a grilled cheese, apple, and arugula sandwich.  SO good! It was the perfect lunch.

Healthy Cream of Broccoli Soup
-3 cups broccoli florets, roughly chopped
-2 cups cauliflower florets, roughly chopped
-1 cup chopped potato...any kind if fine, I used golden yukon potatoes
-1 medium onion, diced
-3 cloves of garlic, crushed
-1/2 cup hazelnuts
-5 cups vegetable broth
-salt, pepper, and olive oil

Heat two tablespoons of olive oil in a large soup pot over medium-high heat.  Add the onions, broccoli, cauliflower, and potatoes and saute for about five minutes.  Add the crushed garlic to the pan and continue to cook for another minute or two.

Finally, toss in the hazelnuts and pour in the vegetable broth.  Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes...until the vegetables are soft.

Blend the soup to your liking and season with salt and pepper.   So simple and delicious.