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Summer Asian Noodle Salad

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Summer Asian Noodle Salad

This post is sponsored by P.F. Chang’s. I was compensated. All opinions are my own.

I have been a long time P.F. Chang’s restaurant lover, so when I got an email from this brand I was really excited to work with them. Every time I go to P.F. Changs, I start with the Chicken Lettuce Wraps and then move onto my all-time favorite main course: Beef with Broccoli. You can’t go wrong.

The head chef at P.F. Chang’s created an entire new Summer Seasonal Menu with all sorts of new ingredients including, avocado, quinoa, shallots, carrots, cilantro, etc. Today’s recipe was inspired by just that. I created my own P.F. Chang’s inspired Summer Recipe using a few of the new ingredients on their list.

Summer Asian Noodle Salad

I was going to try and incorporate quinoa, but when I saw these brown rice noodles, I had to go for a noodle bowl. This bowl is actually mostly raw and served cold, but PERFECT for summer. I also made peanut sauce dressing for the first time…easier than you’d think!

Summer Asian Noodle Salad
Summer Asian Noodle Salad

Ingredients for Summer Asian Noodle Salad

  • shredded purple cabbage
  • shredded carrots
  • chopped red pepper
  • shallots
  • cilantro
  • peanut butter
  • water
  • garlic
  • soy sauce

You know me, I love cold food. I am excited to be eating some leftover salad for lunch today. Mmm Mmm!

Summer Asian Noodle Salad

Oh yes…this recipe is 100% gluten free! So, eat up.

Summer Asian Noodle Salad

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Summer Asian Noodle Salad

Summer Asian Noodle Salad

  • Author: Sandra
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Ingredients

Scale

Noodle Bowl

  • 3 servings (or 6-8 ounces) of brown rice noodles (I used pad thai), cooked
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1  cup chopped red pepper
  • 1/2 cup shallots
  • 1/3 cup cilantro

Sauce

  • 1/4 cup smooth peanut butter
  • 1/3 cup water
  • 1 teaspoon garlic
  • 2 tablespoons soy sauce

Instructions

  1. Begin by cooking your brown rice noodles. Following the directions on the box. Once fully cooked, transfer to a tupperware and chill in the fridge.
  2. Next, Prepare you veggies. I purchased my carrots and cabbage pre-shredded, but if you didn’t begin by shredding and place in a large bowl. Next, chop shallots and cilantro and mix in with rest of veggies. Set aside.
  3. Prepare your sauce by heating 1/4 cup smooth peanut butter with 1/3 cup water, 1 teaspoon garlic, and a few tablespoons of soy sauce over medium/high heat. It may look like the sauce is curdling, but give it a few minutes, it will smooth out. Once your sauce is smooth, take off heat and set aside.
  4. Finally, mix together chopped veggies with cooled noodles. Then, pour sauce on top and toss. Serve chilled.

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dried apples: 2 ways

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Do you ever get in those modes where all you want to eat the same exact thing as yesterday? and the day before? and the day before? It’s like oatmeal; I wouldn’t have my breakfast any other way. That pretty much sums up my relationship with dried fruit lately. #getinmybelly. I guess I really can’t blame myself for my recent cravings.

My latest batch of dried apples turned out exceptional! I decided to cut the apple slices a little bit thicker than normal because I am finding out that I prefer my dried apples more on the chewy side as opposed to crunchy.Other than that, I did the same exactly thing as last time. Slice, Dip, Bake.

My favorite way to eat dried apples/apple chips is with nonfat vanilla greek yogurt! For me, this is the perfect post workout snack. Wholesome goodness.

One last creation I wanted to show you! The other day, Selina and I made Homemade Fruit Leather from the pureed fruit my Aunt Lisa gave me for Christmas. aka we made a healthy version of one of my childhood favorites: Fruit Roll Ups. I was beyond obsessed with Fruit Roll Ups and Fruit By The Foot when I was younger. These trump them in both taste and nutrition!

My aunt said that all she did was boil apples for a few minutes to soften them up and then puree them (skin and all) and add some cinnamon. To make the fruit leather, I spread a layer of pureed apples on parchment paper and set the dehydrator to ~145. These guys were done in around 7-8 hours. I did run into a small issue. I apparently am not very good at evenly spreading things, so the fruit leather baked a little uneven (some parts were thicker than others). There’s a first for everything, right?

For my next batch of fruit leather, I want to try mixing a few different fruits together. Maybe add some mango or banana for extra sweetness?!

Give me some fruit leather combination ideas…please and thanks.

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Inside-Out Grain Free Oreos

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Inside-Out Grain Free Oreos

HEALTHY OREOS!!!!!!!!!!

Did I mention that these have a chocolate protein filling?

I mean fer real. This is a dessert lovers dream, right here ya’ll.

Inside-Out Grain Free Oreos- vegan, paleo, and gluten-free friendly!

I find cookie making extremely therapeutic. Especially the kind that takes a bit of elbow grease like these guys. I usually have the radio on in the background and leave my phone in my office (unless I need to take a quick pic, of course :D).

For these oreos, you’ll need to have a circle cookie cutter…or at least a make shift one like I had. I used the cap from a spice jar. It was sized perfectly.

Inside-Out Grain Free Oreos- vegan, paleo, and gluten-free friendly!

These guys don’t really rise or expand much, so you could probably fit in an extra row and be fine.

This was one of those recipes where I purposefully put them somewhere I know Blake won’t look. More for me less for him. MWAHAHA.

Inside-Out Grain Free Oreos- vegan, paleo, and gluten-free friendly!
Inside-Out Grain Free Oreos- vegan, paleo, and gluten-free friendly!
Inside-Out Grain Free Oreos- vegan, paleo, and gluten-free friendly!

The cookie part of the oreo was softer than I thought it was going to be, but I think that’s that’s because it’s pretty much almonds. I don’t mind a softer sandwhich cookie. I just wanted to throw it out there that it’s not super crumbly. 

Side note- there was just a giant flash of lightening outside and I peed a little the crack of thunder was so loud.

Side-Side note. Kansas has the craziest storms I have ever seen. Excuse my french- but I got my shit tossed driving home from a wedding Saturday night. 70 mph gusts of wind. I kid you not I have never been more frightened to drive in my life.

Ingredients for Inside-Out Grain Free Oreos

  • almond meal
  • coconut sugar
  • almond milk
  • chocolate protein powder
  • cocoa powder
  • maple syrup or honey
  • almond milk

Here are a few photos from this weekend! Blake’s family lives in Kansas and we went back for his dad’s 50th birthday/father’s day/a wedding!

kansas

*Because I know you’re wondering (and I’m a wee bit obsessed) Both of my dresses are from GAP, purchased just last weekend for $41.99 and $21.99*

Kansas people know how to party. Blake’s dad lives outside of Topeka in the country. We had a surprise party for him! There was tons of food and even a live band! His chickens gave him a birthday surprise too…one of the hens laid eggs outside of the coop and 14 chicks hatched that morning! I’m obsessed.

The wedding we went to was in Manhattan…one of Blake’s college buddies. It was an all around really fun weekend! 

Un-side not. Back to cookies.

The chocolate protein filling is where it’s at. All you need is chocolate protein powder, maple syrup, cocoa powder, and almond milk. 

Inside-Out Grain Free Oreos- vegan, paleo, and gluten-free friendly!

I think I forgot to mention that these cookies are vegan, paleo, and gluten free! …depending on the protein powder you use, of course. 

Inside-Out Grain Free Oreos- vegan, paleo, and gluten-free friendly!
Inside-Out Grain Free Oreos- vegan, paleo, and gluten-free friendly!

Confession- I ate every cookie in this batch.

Over a week and a half, okay.

Don’t judge.

What’s your all time favorite cookie?!

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Inside-Out Grain Free Oreos

Inside-Out Grain Free Oreos

  • Author: Sandra
  • Total Time: 40 minutes
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Ingredients

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For the cake 

  • 3 cups almond meal
  • ⅔ cup coconut sugar
  • 3 tablespoons almond milk, unsweetened

For the Chocolate Protein Filling

  • ½ cup chocolate protein powder
  • ¼ cup cocoa powder
  • 3 Tablespoons maple syrup or honey
  • 5 Tablespoons almond milk, unsweetened

Instructions

  1. First, preheat oven to 350F. Then, prep the sandwich cookie dough by mixing all ingredients together and forming a ball. You’ll want your dough to be the consistency of classic cookie dough. Be very mindful of the amount of liquid you use…because you don’t need much!
  2. Next, place a piece of parchment paper on a baking sheet. Roll dough out about ½ inch thick and use cookie cutter to cut cookies. Repeat. Place cookies on baking sheet.
  3. Bake at 350 for 14-16 minutes or until cookies begin to turn golden brown.
  4. Transfer cookies onto a cooling rack and let cool completely.
  5. While cookies cool, make chocolate protein filling.
  6. Place all ingredients in a bowl and mix until combined, forming a ball. Just like the cookie dough, roll the filling out about ½ inch thick. Use the same cookie cutter to cut the filling into circles. Place filling in between two cooled cookies.
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes

Nutrition

  • Serving Size: 1
  • Calories: 191
  • Sugar: 11g
  • Fat: 12g
  • Carbohydrates: 16g
  • Protein: 8g

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gluten free healthified baked ziti

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Remember the time when about 90% of the recipes I posted on FFF were oatmeal related or some sort of breakfast creation? Oh, those were the days.

I am longing for those days to come back to me. For oatmeal is my fist love. So sweet and delicious and ever so satisfying.

*snap out of it*

I have an awesome gluten free/healthified dinner recipe for you today that I promise you will adore.

As I was pondering through the noodle isle at Super Target, I came across some g/f brown rice noodles and instantly envisioned some sort of “Minnesota Hot Dish.” Ever heard of one of those? Hot Dish in Minnesota slang stands for casserole. Some classics include green bean casserole and potato casserole, usually made with canned creamed soup.  

About that hot dish…I got about three feet away from the noodles section before I hit the spaghetti sauce, which switched my vision to lasagna.

Put the two together and you get a classic Italian Hot Dish: Baked Ziti!

I of course put a fit foodie twist to the recipe and made some changes.

-brown rice noodles instead of refined noodles

-cottage cheese instead of ricotta

-ground chicken instead of ground beef

To make the sauce, I sauteed a package of ground chicken. Then I added a jar of marinara sauce, diced mushrooms, and diced onions. I added some salt, pepper, and Italian seasonings.

After that I mixed it with about 3 cups of cooked brown rice noodles and 3/4 cups of cottage cheese. Then I sprinkled on some mozzarella and baked it at 375F for about 30 minutes.

I am already excited for tomorrow’s leftovers! The question is…will it taste good cold?

Do you say Hot Dish or Casserole?

What is your favorite Hot Dish?

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gluten free rotini bake

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gluten free rotini bake

One of my favorite dinners as a child was my mom’s Spaghetti and Meatballs. Holy heaven. I just remember going back for seconds and thirds. 

Now that I choose to eat gluten free, most noodles are made with white or wheat flour, which is not GF. I recently discovered that there are many options for us gluten free eaters. There’s brown rice noodles, plain white rice noodles, and then there’s quinoa noodles. All delicious and easy options. The nice thing is, you can get them at Trader Joe’s, your local grocery store, or even Target.

Hello Gluten Free Rotini Bake, sister of my Healthified Baked Ziti.

gluten free rotini bake

I topped mine with some veggies that I got pre chopped at TJ’s. Then I roasted them at about 400 for 20-25 minutes with EVOO, salt, and pepper. Adds color and nutrients!

Ingredients for gluten free rotini bake

  • brown rice rotini
  • ground turkey
  • spaghetti sauce
  • cottage cheese
gluten free rotini bake
gluten free rotini bake

I love this meal because there is always leftovers! I just package a serving up and I have lunch for the next few days.

Fact: I always always eat my leftovers cold. I NEVER reheat.

gluten free rotini bake

Enlighten me, do you reheat your leftovers? BE HONEST.

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gluten free rotini bake

gluten free rotini bake

  • Author: Sandra
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Ingredients

Scale
  • 1 package of brown rice rotini
  • 1 lb. ground turkey
  • 1 jar of spaghetti sauce
  • 1C fat free cottage cheese
  • optional: chopped, roasted veggies
  • optional: mozzarella cheese for topping

Instructions

  1. First, brown 1 lb. of ground turkey in a large skillet. Cook on med/high heat for about 7-8 minutes. No oil needed! Then add in 1 jar of spaghetti sauce and cook for an additional minute or so.
  2. Follow the directions on the package of the brown rice noodles. After the noodles are cooked, strain and place in a large oven save serving dish.
  3. Then, add in 1C fat free cottage cheese followed by the spaghetti sauce and mix.
  4. Finally add on a handful of mozzarella cheese.
  5. Place dish in oven at 400F for about 10-15 minutes. I really only do this to melt the cheese.

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Recipe: 1-Ingredient Smooth Peanut Butter

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Calling all peanut butter lovers! Did you know that all you need to make homemade peanut butter is one simple ingredient? Peanuts! You’ll also need a small food processor and a mason jar and you are on your way to making homemade, drippy peanut butter that everyone will adore!

Although peanut butter is higher in fat, it is jam packed with good stuff.

  • High in protein: Just 2 tablespoons of peanut butter contains 7 grams of protein, which your body uses to build and repair muscle tissues. Pair with a half a banana for a post-workout snack!
  • Contains healthy fats: Monounsaturated fats help lower your risk of heart disease and type-2 diabetes.
  • Contains Potassium and Fiber: Potassium helps counteract the negative affects of sodium and fiber helps regulate your digestive system.

Peanut butter is not only a healthy addition to your diet, but very versatile in your every day eats. My favorite way to eat peanut butter is with my oatmeal for breakfast. It’s also tasty on top of whole-wheat toast, in smoothies, or on top of a sweet potato.

Here is one of my favorite recipes using honey-roasted peanuts.

Honey Roasted Peanut Butter

Ingredients

  • 8 ounces or 1.5 cups of honey roasted peanuts

Instructions

Using a small food processor, process peanuts on high for 2-3 minutes or until it becomes smooth. You may have to stop a few times to scrape the sides.

Tip: Feel free to use any flavor of peanuts, just make sure that they are roasted before you process them.

Have a peanut allergy? This recipe works perfectly for any roasted nut. So grab a bag of almonds or cashews and make peanut-free nut butter!

What do you love to make with peanut butter?

Lee is the blogger behind fitfoodiefinds.com and the Anytime Fitness Community Manager. Lee is a certified Yoga Sculpt Instructor and amateur photographer. She loves the outdoors, eats a lot of peanut butter, and is up by 6AM.

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