Two new recipes! The first is an Chinese Cabbage Salad that has a little crunch to it from adding uncooked Ramen noodles. Feel free to substitute wontons or add chicken or anything else you desire. The second recipe is one that I make for a quick chocolate pick-me-up, with the added bonus of protein from the almond butter. Bon appetit!
Chinese Cabbage Salad
Makes enough for four people
Salad
10 leaves Chinese Cabbage, rinsed and chopped about ¼’’ wide
1 Daikon (or substitute parsnip or carrot), julienned
1 mango, sliced into ¼’’ strips
1 package uncooked Ramen noodles
Dressing
Note: Be aware that this may make more dressing than you may actually use.
¼ cup canola oil
¼ cup apple cider vinegar
1/8 cup (or more to taste) agave nectar or honey
3 tablespoons soy sauce (or more to taste)
Salt, to taste
Black pepper, to taste
Combine Chinese cabbage, mango, and daikon in a large bowl. Crumble the ramen noodles into the salad. In a separate container, mix the ingredients for the dressing, stirring so that the ingredients blend together. Pour dressing over salad and toss.
Chocolate Almond Butter Macaroons
Individual Serving
1 tablespoon almond butter
2 tablespoons dried shredded coconut
1 teaspoon agave nectar or honey
1 teaspoon unsweetened cocoa powder
Mix ingredients in a small bowl. Consistency is thick, and you should be able to roll the macaroon into a ball (if you so desire; I usually just eat it with a fork). Since quantities are approximate, experiment until you find a balance of ingredients that is palatable to you.
Firsts this week:
- Two new recipes
- Getting hit in the ribs with a badminton birdie (it actually hurts!)