Japanese Cabbage Salad


japanese cabbage salad

1/2 of a medium head of shredded cabbage

2 cups fresh bean sprouts (if you can find them, I usually don’t have any luck)

2 cups sliced fresh mushrooms

2 Green onions chopped (I always add more)

1/4 cup toasted slivered almonds

1/4 cup sunflower seeds

2 tbsp sesame seeds


1 reserved seasoning pack

2 tbsp low sodium soy sauce

3 tbsp white vinegar

1 tsp salt (I don’t add if I use a full sodium soy sauce)

1 tbsp sugar

1/2 tsp pepper

1 package instant noodles, chicken flavored, broken up, seasoning packet reserved

1 1/2 cups Chow mein noodles (Optional)

Add all the veggies to a bowl, pour broken instant noodles over veggies, toast seeds and almonds then put in salad. In a container mix dressing and shake well then pour over salad and mix salad well.

Hope you enjoy, this salad has become a family favorite!!!




Smoothie Bowl


• 1 cup of frozen mangos

• 1 cup of frozen strewberries

• 1/2 cup of peaches

• 1 small ripe banana, sliced and frozen

• 2-3 Tbsp coconut or almond milk, add more as needed

optional: 1 scoop plain or vanilla protein powder of choice

1. Add frozen berries, mango, peaches and banana to a blender and blend on low until berries and banana is in small pieces

2. Add coconut or almond milk and protein powder if you like, blend on low mode again, scrap down the sides as needed, until the mixture reaches a soft serve Ice-cream consistency

3. Ready to scoop out and eat! Add extra toppings if you like, I added pineapples, grapes and unsweetened coconut and chia seeds to mine

4. You can also place and leftovers in freeze