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Thai Noodle Salad with Almond Butter

September 7, 2017

Thai Noodle Salad with Almond Butter

Thai noodle salad with almond butter is my newest creation.  I make Thai noodle salad all the time and always switch up the different veggies I use.  This time I decided to try it using chunky almond butter instead of peanut butter and it turned out great.  Almond butter has less sugar and is healthier for you, but I still love the more traditional Thai noodle salad as well.  This is a great option for people who are allergic to peanuts!

Ancient-Harvest-Spaghetti

I also used my favorite gluten free pasta by Ancient Harvest made with quinoa.  You can usually find this pasta at any grocery store.

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

Print Recipe
Thai Noodle Salad with Almond Butter
Thai Noodle Salad made with almond butter instead of peanut butter
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Instructions
  1. Cook spaghetti noodles per package instructions and place in large bowl with a bit of sesame seed oil and stir, then set aside.
  2. Whisk together the Braggs Amino Acid or soy sauce with the almond butter, chili garlic sauce, ginger paste, sesame seed oil and honey.
  3. Add the vegetables into the pasta dish and then slowly add the almond butter mixture while stirring until the pasta is completely coated and mixed well. There will be left over sauce, so safe that and use it later if needed after the pasta has been refrigerated.
  4. Refrigerate for at least 30 minutes and serve. Use some of the left over sauce if needed.
Recipe Notes

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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Appetizers, Breakfast, Brunch

Quinoa Jalapeno Popper Tartlets

August 5, 2017

Quinoa Jalapeno Popper Tarlettes

I have been experimenting a bit with different Quinoa recipes, and made Quinoa Jalapeno Popper Tartlets.   Quinoa is gluten-free and it much healthier than other options.

Quinoa

I like the Trader Joe’s Organic Quinoa that you get in the frozen section.   However, you can find organic quinoa in other brands as well that require cooking it on the stove.

Quinoa Jalapeno Popper Tarlettes

You need a mini tart pan which you can find almost any where these days.

Print Recipe
Quinoa Jalapeno Popper Tartlets
Quinoa Jalapeno Popper Tartlets have just the right amount of spice.
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Instructions
  1. If you buy the quinoa that needs to be cooked, follow the package instructions. Usually it takes about 15 minutes to cook. If you buy the organic quinoa that is already cooked from Trader Joes, just heat up according to box instructions.
  2. Once the quinoa has been cooked or heated up, place in a large bowl and immediately add the cream cheese so it melts and mixes easier.
  3. Add all the other ingredients except the eggs and mix together.
  4. Beat eggs together and then pour into quinoa mixture and mix well. The eggs help bind the mixture together so that it does not fall apart.
  5. Spray your mini tart pan with cooking spray and then fill with the quinoa mixture.
  6. Cook at 350 in the over for 20 minutes and let cool for about 5 minutes.
  7. Use a knife around the edges to help get the tartlets out without breaking them and serve on a platter.
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Gluten Free, Salads, Side Dishes

Lime and Jalapeno Corn Salad

July 23, 2017

Lime & Jalapeno Corn Salad with Watermelon

I was craving watermelon this weekend and decided to try out a new recipe. This Lime and Jalapeno Corn Salad with Watermelon tasted great with feta cheese.  The sweetness of the watermelon and corn balanced with the spiciness of the jalapenos were a great combination.  Adding the Feta cheese balanced it all out along with freshly squeezed lime juice.

Lime & Jalapeno Corn Salad with Watermelon

I boiled the corn because I was in a hurry to pull dinner together quickly.  However, grilling the corn would have made this salad taste even better!

Watermelon

Summertime is the best because I absolutely love watermelon.  It’s so refreshing especially when it’s over 100 degrees outside.

Print Recipe
Lime and Jalapeno Corn Salad
Lime and Jalapeno Corn Salad with Watermelon
Cuisine American Food
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Cuisine American Food
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Instructions
  1. Clean the corn and rinse, and then place water in a large pan and boil for approximately 10 minutes. Note: Grilling the corn would make this salad even better if you have the time!
  2. Take the corn out of the pan of water and let cool, then cut the corn from the cob and place in a large bowl.
  3. Add the finely chopped jalapenos, diced watermelon and feta cheese and mix well.
  4. Add the juice of 3 limes and mix.
  5. Add salt and pepper to taste and serve.
Recipe Notes

You can add cilantro to this recipe as well.

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