These will be posted soon! They came out delicious, but I want to tweak them tomorrow before I share
them. And !NO! you do NOT taste the spinach. They are light, fluffy, pancake delicious-ness :)
Today was the first day of the #powerplateaday challenge hosted by @powercakes! LOVE this challenge since I basically have a huge bowl of veggies and protein EVERY day! You can check out the challenge at @challengeapp, or download the application on your phone! Today's #powerplate consisted of arugula, cumin/paprika-dusted shrimp and zucchini, roasted brussel sprouts, bell peppers, acorn squash, and fat-free feta crumbles. Mixed up with my 3-ingredient balsamic dijon dressing :)
Dinner was roasted asparagus served alongside vegetarian chicken strips, acorn squash, and miso-roasted eggplant all mixed and cooked together with a few hits of liquid smoke. YUM. Keep it simple, plan ahead, don't waste food!!
Ok, now on to the slaw :)
I've been wanting to post this recipe since I made it last week, but I had deadlines to meet and papers to write :( . So, after getting some work done, I am sharing an awesome recipe that was inspired by Kalyn's Kitchen. Every time I see a cabbage salad recipe I always think "That looks so good, I'm definitely making this!" annnnnnd then I don't. I'm not really sure why?! But, I finally went ahead with this recipe and I'm happy I did. I was originally planning on making it for two days worth of lunches, but it tasted so good when I was "testing" it that I ate it for dinner that night! The leftovers were fantastic the next day with my vegetarian "chicken" strips.
Crunchy Napa Cabbage Asian Slaw with Snowpeas, Almonds, and Cilantro
Adapted from Kalyn's Kitchen
1 small head Napa cabbage, thinly sliced then coarsely chopped (about 3 cups)
1 cup diagonally sliced snow-peas (I steamed mine and let them cool before slicing)
1/2 cup sliced red bell pepper
1/2-3/4 cup fresh cilantro (optional, but HIGHLY recommended!)
1/4 cup sliced almonds, toasted
1 tablespoon white vinegar
1-2 packets Truvia
1 teaspoon soy sauce
1/2 teaspoon garlicpowder
1/4 teaspon sesame oil
1/4 teaspoon ground ginger puree
1/4 teaspoon chili garlic sauce (or Sriracha)
1/3 cup low-fat mayo (or regular)
1. Place cabbage, snow peas, cilantro, and bell peppers into a large bowl.
2. In a separate bowl, mix together the vinegar, Truvia, soy sauce, garlic powder, sesame oil, ginger puree, and chili garlic sauce. Whisk in the mayo until all ingredients are combined.
3. Toss the salad ingredients together and add the dressing until evenly coated.
4. Toast the almonds in a dry pan over high heat for 1-2 minutes (Don't let them burn!). Add almonds and toss gently.
Save the leftovers for lunch the next day. Great tossed with grilled chicken/tofu/tempeh - whatever you've got!