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Healthy Eating

Spicy Peanut Chopped Salad

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MEAL PREP THIS FOR SURE. 

Spicy Peanut Sauce with red cabbage chopped salad. Perfect for meal prepping!

Alternative Title: The Time Beck Discovered Chow Mein Noodles and Now That’s All She Wants To Eat. 

And honestly, who can blame her? This spicy peanut chopped salad is one of my favorite things to do with the Spicy Peanut Sauce I posted on Monday. We use it in hot and cold dishes which allows it to taste super different aka behave like two sauces aka two for one aka measure twice cut once? I don’t know.

I posted on Monday. We use it in hot and cold dishes which allows it to taste super different aka behave like two sauces aka two for one aka measure twice cut once? I don’t know.

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Pepita Salsa

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It is three and a half weeks until Cinco de Mayo. And, in very inappropriate cultural appropriation, I’m super into this holiday for zero reason besides I REALLY like Mexican food. Like, top three flavor profiles for sure. Indian food ranks too. 

Pepita Salsa with Chips and Cilantro

It’s also, of course (not to most people, I know), Master’s week, and snacks for this weekend are an absolute must. This pepita salsa is gluten free and vegan (if you eat honey or use agave) so can appeal to a ton of people, but has huge flavor and SPICE because we use a whole jalapeno, we don’t take the seeds out, and we live for it, JVN style. 

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Mustard Nicoise Salad

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Oh, hey.

Here is a nicoise salad that is full of texture and interest, can be meal prepped or served warm/room temperature, includes veggies and carbs and protein, and has a to-die-for flavor base. So that checks a lot of boxes.

Salads-as-boring is kind of a tired old story, but maybe a truthful one nonetheless. I’m always looking for salads with lots of STUFF on them. One of my favorite things to order at delis is a salad sampler kind of thing, and nicoise salads are that way naturally.

I’ve seen lots of versions of nicoise salads – some with rice instead of potatoes, fresh tuna instead of canned, and lots of have olives and eggs. I don’t like eggs and Jay doesn’t like olives, so you understand why those two items are missing here.

The KEY to this salad is that we make one mustard base, then use it in different ways in the tuna, green beans, potatoes, AND salad dressing. This takes some steps out of the dish since we don’t have to make all separate sauces, and each component tastes slightly different while also belonging together from the mustard.

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Our Favorite Kale Salad

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Happy birthday to me!

I’m 33 today. I had a lovely celebration with my family last weekend, and this week has been positively BRUTAL with sick kids and house showings and work and honestly all of our knees are really sore. That’s not to say I’m not in a birthday mood, I am.

I’m just in a kale birthday mood. Don’t really have time to stop and have a gazillion calories of sugar that will make me feel crappy in two hours. Need vegetables to avoid eating french fries aka my feelings at every turn. It’s a very 33 birthday mood, for sure.

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Easy Chicken Curry with Spinach and Tomatoes

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I’m SUPER into curry.

When I was in high school in Tokyo there was a chain of Indian restaurants called Samrat. They had a lunch special that high schoolers could afford, and it was SUCH a treat to be able to go there and try some curries with rice and naan. It was the first time I had much experience with curry outside of curry chicken salad or similar southern foods, and one of my favorite memories of high school – of all things to fixate on in Japan.

Now, one million years later, I spend some weekends making curries with tons of spices, simmered for hours that stink up the house in the best possible way. Or I make this: a chicken curry with just seven ingredients that comes together in under an hour – way less if you happen to have leftover shredded chicken on hand.

Curry in under an hour is mainly my jam with two kids and a bunch of jobs and dogs that eat through walls. Slow-simmering things aren’t as common in my kitchen as I’d like them to be, unfortunately.

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