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

Dressing

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

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

Potato Egg Salad

What you’ll need:

1 1/2 to 2 pounds potatoes, boiled, cooled and cut into

1-inch cubes (7-8 medium potatoes).

6 to 7 hard-boiled eggs, cooled, then cut up.

1/2 cup chopped chives.

2/3 cup chopped celery (optional)

1/2 or 2/3 cup diced dill pickles (you can add desired amount.

2/3 cup cheddar cheese, cut into small cubes (more can be added)

Dressing

1 1/2 cup Hellmann’s mayonnaise (a little more or less, as desired).

2 tablespoons prepared yellow mustard, more can be added if desired.

1 teaspoon paprika.

Fresh dill (as much you you like) if you don’t have fresh dill you can add about 1 1/2 tablespoons of dry dill, it will still be yummy!Salt and freshly ground black pepper to taste.

Instructions:

1. Bring potatoes to a boil in large pot. This should take 15-20 mins. Drain and let cool until you are able to dice them up. (I like to boil potatoes the day before, place in water and put in fridge)

2. Boil eggs, let cool and then peel. (I also boil these the day before and let sit in the fridge)

3. After you’ve cut up potatoes and eggs, place in bowl, add the celery, chives, pickles and cheese.

4. In a medium bowl, mix the mayonnaise, yellow mustard, dill and paprika. Mix well into the potato mixture and season with more salt and pepper if needed. Extra dill and paprika for garnish if desired. Chill for at least 1 hour before serving if potatoes and eggs weren’t prepared night before.

Cinnamon Buns

Watching this reminds me of how my mom made homemade bread, she would put some of the dough aside and make us kids and dad a treat!!! who doesn’t have a weak spot for cinnamon buns…common!!!

FULL RECIPE: http://bzfd.it/2mHH3p8