Someone brought a dish similar to this to work one day, and I took it and ran. I like to use slaw mix (which is essentially shredded cabbage with some carrots thrown in) as a base for various types of salads. Sometimes I mix it with hummus and feta, sometimes I make it sweet. This particular salad is both sweet and tangy, and it’s great for a hot summer day. This will be my lunch for the week!
Here’s what you need:
1-16oz. bag of slaw mix
1-12oz. bag of broccoli slaw
almonds (I used sliced, but slivered would work as well)
1/4 to 1/3 cup of each olive oil and apple cider vinegar
1 packet of ramen noodles (I use oriental flavor)
mandarin oranges (1 can or 2 snack-size cups)
raisins (Trader Joe’s sells a great raisin medley with 5 or 6 different varieties that I love.)
splenda or stevia if you like it sweet
First, stir the olive oil, vinegar, and seasoning mix from the ramen noodles together in a large bowl.
Next, mix the slaw mix and broccoli slaw (and shredded carrots, if you desire) with the oil and vingear mixture. After the greens are wet, everything else goes in – raisins, oranges, almonds, green onions, and splenda (optional). Mix thoroughly, then crush the ramen noodles and mix those in, too. If you like them super crunchy, wait until you serve to add the noodles. I like mine to soften, so I add them in well before serving.
Oh, Trader Joe’s, how I love thee!
Last weekend, we were hunting for cookout foods, and I spied something I have been looking for for years (Not to say that it wasn’t right in front of me the whole time, but I don’t think it was!). They actually sell a fire-roasted salsa that has no added salt! I love the idea of salsa as an alternative to other fatty condiments, but I rarely use it because it’s so high in sodium. And forget about having chips and salsa! That’s enough salt to last me a year.
That being said, this salsa is not only healthy, but delicious. I actually did try it with some veggie & flax chips, and it was just right. The chips were a tad salty, but there wasn’t any extra salt in the salsa. It’s my new true love (just don’t tell Jon). Luckily, Jon isn’t really even interested in the salsa because he’s a salt fiend, so it’s mine all mine! Try it!
Here are the chips. They do have a bit more calories and fat than normal, but that’s because flaxseeds are baked right in! My own personal jury is still out as to whether you can digest whole flaxseeds that are cooked into foods. You aren’t supposed to eat whole flaxseeds as a supplement because you’re body can’t break them down and get the good stuff out. However, if they’re already cooked, can they be broken down if whole? I’ve found no information on that, and would be happy if someone could tell me!
Have a great rest of the weekend!!
I have a whole list of things to blog about (and new recipes!!), but I’m just slammed right now. I’ve got work 30 minutes longer than normal each day + law school class EVERY night Monday – Thursday. Oh yeah, and yoga 3 nights a week. If I survive the next 4 weeks, I’ll be back with a vengeance!!
Yesterday I got a new camera, too, so my pictures are going to be great once I figure out how to work it (Sony a330 DSLR). Now off to yoga! Have a great day, and I promise I’ll be back soon!
Jon and I both think Valentine’s Day is just a tad contrived and silly. I mean, it is a made up holiday. You’re supposed to love your sweetheart year-round, right? (Well, most days of the year anyway.) So here’s what he got me:
Two boxes of See’s chocolates (I have a sweet tooth from HELL.), and some Peach Cran-Tango black tea and Copper Knot Hongcha black tea from Teavana – 2 of my favorites! Okay, so his gifts are pretty traditional, but here’s what I got him (and Lucy, the ever-curious cat):
A cast iron tea pot (sort of for me, too), HP sauce (from England – it’s somewhere between ketchup and A-1, and I had heard Jon mention it before), and a six-pack of different kinds of beer from World Market! I couldn’t think of anything to get him, and what guy doesn’t want beer? I think he was happy.
So after our little gift exchange, it was time for me to go to yoga. Here’s my festive attire:
I thought it was funny.
Random profile shot.
Happy Valentine’s Day Lovelies!
So elegant in its simplicity. My favorite omelet. Or omelet. Or is it omelette??
I credit myself as being a quite a good speller, but this word eluded me. I started with ‘omlet,’ but I knew that didn’ t look right, so I went to google. All I found were discussions of how to spell said word, nothing pointing to what was actually correct.
Next, I tried dictionary.com. Here’s what I found there:
Now that that is cleared up, on to the omellletttte. Heh.
It may not look like much, but man oh man is it deeeelicious! I never remember to take a picture of it before I start eating it, so I decided to snap it after a few bites. That way you can see the innards, right? It’s really too bad there’s no macro option on my camera so pictures like this would come out clearer. I guess I’m just going to have to invest in a D-SLR soon. I almost got one at Christmas, but then decided I might not use it enough. Now I have an excuse!
Oh, one more rant before the recipe. This recipe utilizes artichoke hearts. Do you know who has the BEST DEAL EVER on artichoke hearts? It’s ALDI. Everyone I know hates on Aldi every time I mention it, but I freaking love that store. Their prices are soooo good, and the quality is good, too. I can buy a 12oz. jar of artichoke hearts in water at Aldi for $2.29! Every other store only seems to have art hearts packed in oil only, and I can’t stand the ones packed in oil. Nevermind they cost almost twice as much! Aldi also sells marinated artichokes and artichoke salad for the same price, but like I said, not a fan of artichoke hearts in oil.
Without further ado, the recipe…
- 2 whole eggs
- 1 egg white
- Couple ounces of fresh or frozen spinach
- 4-5 artichoke hearts, chopped
- Smoked gouda (as much as you like!)
- Couple chopped asparagus spears (optional)
- Chopped onion (optional)
Get your wonderful husband (since mine is the perfect omelet-maker, I have to give him credit) to heat the spinach with the artichoke hearts, onions and asparagus until everything is nice & hot and the spinach is wilted. Press out as much water from the veggies as you can and set aside. Whisk eggs and pour into pan greased with butter or something nice (I haven’t had the guts to use real butter yet. I’m working on it – I already stopped using just cooking spray, but for now I’m using Smart Balance Omega-3. I’ll graduate to butter soon.). Let eggs cook until done on the bottom, throw in veggies & cheese and fold over.
Voila! Spina-Arti-Gouda-Licious Omelette! Enjoy with an orange or an Almond Butter Banana Nut Muffin! Whats your favorite omlet/omelet/omelette?
What is this kabocha I speak of? It’s a Japanese pumpkin, and here’s what it looks like:
It looks almost just like a buttercup squash, and in fact I really have a hard time telling them apart. The international market here (K & S) always has a sign up that says buttercup squash, but they often have kabochas in the same bin. They are VERY similar. Heather wrote a post on how to tell them apart here. I think these particular ones are kabochas, but I’m never positive unless they have stickers on them. I LOVE when the stickers are on them.
So anyway, what do I do with a kabocha? My favorite way to eat these little babies is pureed. It’s a very thick (think mashed potato consistency), sweet, and creamy addition to any lunch, and you can even eat it for dessert. Here’s what to do:
Kristy’s Pureed Kabocha
Wash the skins of the kabochas really well because you’re going to eat them! Line a baking sheet/pan with foil, and roast them whole for 2-2 1/2 hours at 275 degrees.
Once your house smells good and the kabochas are nice and soft, cut them in half and scoop out the seeds and cut off the stems/butts. Slice each one into chunks and throw the chunks in the food processor.
Here’s what I add to the kabocha (1 whole kabocha) in the food processor:
- Soy milk – enough to make the processor puree the squash – just keep adding it if they squash chunks are staying solid
- Lots of nutmeg
- Lots of cinnamon
- ~1 tsp. vanilla
- ~1/2 tsp. ground cloves
- 1 small banana
- 1 snack-size container of unsweetened applesauce (I think it’s 4oz.)
- Stevia/splenda/sweetener of choice – I use a lot because I like it SWEET
- …and the secret ingredient – Maple Extract! I use probably 2 tsp.
Puree until smooth, and keep adding liquid as you need it. You can use soy milk, other non-dairy milks, water, or anything else that’s wet! I like to eat it cold with almond butter on top for lunch.
You could thin it a bit and have a sweet soup, use it in a smoothie, or maybe even freeze it like ice cream (I’ll have to try that one.). Let me know if you like the maple!
I was checking out the ‘new product shelf’ in Trader Joe’s yesterday, and look what I found:
Almond butter with roasted flax seeds.
At first I thought, “What a good idea – almonds + flax – extra nutritious.”
Then I thought, “Wait a minute. You can’t digest whole flax seeds. This is no good.”
Then finally, “BUT, these seeds are roasted. Doesn’t that mean they’re softer and I can chew them up?”
So the debate in my head raged on, but my curiosity got the better of me. I obviously bought the jar, and it’s quite tasty EXCEPT for all the salt. I think this may be the saltiest almond butter I’ve ever tasted. I don’t really add salt to anything, so I am sensitive to it, but this just seemed like overkill. I eat Sunbutter with salt, and it’s not even close to the salt in this almond butter.
The flax seeds give it a nice crunch (and there are a LOT of flax seeds in there!). I thought the flax seeds were just floating on top, but they make up a good portion of the mix.
The verdict: Great texture, probably even better than crunchy almond butter. Way too salty. I used it this morning in my almond butter muffins, and I didn’t have to add any salt 🙂 I probably won’t eat any of this stuff as a spread – but it will work in smoothies, etc.
What do you think about the ability to digest these whole flax seeds? Does it matter that they’re roasted? Still impossible for our digestive systems to break down? I’m curious.