Lemon Miso Soba Noodle Bowl

 

LEMON MISO SOBA NOODLE BOWL

This bright lemony miso dressing is the perfect compliment to the earthy soba noodles, while the crunch from the radish and cucumber adds just the right amount of texture. Make the dressing ahead of time and throw this bowl together in a pinch.

Miso Soba Noodle Bowl 1.JPG

Ingredients:
For the salad
8 oz buckwheat noodles
1 cup edamame
5 scallions, sliced
4 radishes, sliced
1 small cucumber, sliced
¼ cup toasted sesame seeds
1 soft boiled egg, optional

For the dressing
½ cup avocado or canola oil
¼ cup + 2 tbsp tbsp lemon juice
¼ cup mellow white miso paste
½ tsp sesame oil
1 tsp tamari
1 tsp maple syrup

Instructions
To make the dressing, add all ingredients into a small bowl and whisk to thoroughly combine. Alternatively, add all ingredients to a jar with a lid and shake vigorously to combine.

Cook the buckwheat noodles according to the package instructions. Once cooked and drained, rinse the noodles with cold water.

In a large bowl add the soba noodles, edamame, scallions, radish, and sesame seeds.

Pour ⅔ of the dressing over top and toss to combine. Enjoy cold topped with an egg and drizzled with the remaining dressing.

Shaved Asparagus and Kale Socca

SHAVED ASPARAGUS AND KALE SOCCA 

I first discovered socca, also know as farinata, when I was visiting my friend in Buenos Aires, Argentina. Every pizza place we went to offered a slice of this flatbread to go on top of your pizza. What was the point of this? An extra protein boost? To soak up the oil on top of the pizza? I wasn't a fan...

However, the lightbulb went off in my head that this pizza topping would be a perfect gluten-free, high-protein, high-fiber pizza or flatbread crust. I then suddenly saw this popping up all over food blogs and sites so I decided to give it a try myself. 

Think of socca as a blank canvas for whatever you want to put on top. I love it with a pesto and some marinated veggies, but feel free to experiment with other combinations.

Chickpea flour?

It's literally just dried chickpeas that are ground into a flour -- something you can easily do at home if you have a food processor or high-speed blender. 

Chickpea flour is very high in protein and fiber, which makes for a perfect addition to any vegetarian meal or just for a boost of protein. It's also rich in lots of micronutrients like calcium, magnesium, folate, and B vitamins. 
 

Shave Asparagus and Kale Socca

Serves 4

Ingredients:
For the socca:
1 cup chickpea flour
1 tsp sea salt
fresh ground black pepper
3 tbsp olive oil
1 cup water, room temperature

For the leek pesto*:
1 medium leek, halved lengthwise and chopped
1 cup cashews, toasted
1 clove garlic
¼ cup grated Parmesan (optional)
3 tsp mellow white miso paste (I used chickpea miso)
zest and juice from 2 lemons (about ¼ cup lemon juice)
3 tbsp olive oil
salt and pepper, to taste

For the shaved asparagus and kale:
2 tbsp red wine vinegar
3 tbsp olive oil
1 clove garlic, minced
1 tsp Dijon mustard
salt and pepper, to taste
5 thick stalks of asparagus, shaved
1 cup loosely packed chopped kale
1 tbsp fresh chopped mint
fresh grated Parmesan or Manchego cheese (optional)

*You can use any other type of homemade or store bought pesto here!

Instructions:
For the leek pesto, in a food processor or high-speed blender, add the leek, cashews, garlic, Parmesan (if using), miso, and lemon juice. Blend until it reaches a uniform consistency, then add in the olive oil and blend until smooth. Taste and add salt, pepper, or more lemon juice, to taste.

For the socca, preheat the oven to 450 and place your cast iron skillet in the oven. In a medium bowl, combine the chickpea flour, salt, and pepper. Add in 1 cup of room temperature water and 2 tbsp of olive oil and whisk to combine. Let sit for 15 minutes, or until it resembles a thinner pancake batter. Add water if too thick.

Remove the pan from the oven, add 1 tbsp olive oil and swirl to coat. Pour in the batter and let bake for about 15 minutes, or until the center is firm and edges begin to turn golden. Set aside and let cool while you prepare the shaved asparagus and kale salad.

For the shaved asparagus and kale, in a mason jar, combine the red wine vinegar, olive oil, garlic, Dijon, salt, and pepper. Shake vigorously to emulsify. Place the kale in a medium bowl and pour half of the dressing on top. Using your hands, massage the kale for about 1 minute to break it down. Add in the shaved asparagus, mint, and remaining dressing. Toss gently to combine.

To assemble, spread about ½ cup (or more) on top of the socca in an even layer. Then top with the shaved asparagus, kale salad, and fresh grated Parmesan or Manchego cheese, if desired. Slice and serve immediately!

Chickpea Beet Patties with Tahini Sauce

CHICKPEA BEET PATTIES WITH TAHINI SAUCE

Grain bowls are my go-to dinners most of the time. All you need to do is a little prep and you can enjoy them all week. Batch cook some quinoa, make a sauce, roast some veggies, fry an egg and VOILA! 

Anyone else not a fan of roasting beets? Ya they can take a while and then you have to peel the skin off and all of a sudden you find yourself with irreversible shirt stains and very unpleasantly pink tinted fingernails and skin. Well, don't wear your favorite shirt and accept the fact that your hands still might get stained -- it's oh so worth it. 

These little patties are perfect on grain bowls slathered with this creamy tahini sauce. These patties are packed full of protein, fiber, iron, calcium, and magnesium, and potassium to name a few. 

BEETS BEETS BEETS!

I love cooking with beets, not only for the beautiful color they create but they're also jam-packed full of nutrition. They're rich in folate, manganese, fiber, iron, and potassium.  

Beets are commonly used medicinally for liver detoxification. They contain a substance called betaine and a fiber called pectin, both of which help the liver get rid of any harmful toxins.

LASTLY, beets are high in nitrates which your body converts to nitric oxide. Nitric oxide dilates your blood vessels, increasing blood flow to your muscles allowing them to use oxygen more efficiently. Simply put, your muscles take longer to fatigue. So eat beets, they just might make you run faster! 

Chickpea Beet Patties with Tahini Sauce

Makes 8 small patties

Ingredients
1 can chickpeas, rinsed, drained
1 small onion, finely chopped
1 cup grated beet, about 1 medium beet
¼ cup chopped herbs (parsley, cilantro, basil all work)
½ cup oats, pulsed into flour
1 egg
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
½ tsp salt
Oil, for frying

Tahini Sauce
½ cup tahini
¼ cup water
¼ cup lemon juice
2 cloves garlic, minced
½ tsp salt
Water to thin

Instructions
Add the chickpeas to a large bowl and use a fork or your hands (highly recommended) to mash them all up. Add the rest of the ingredients to the bowl and use your hands to mix and mash thoroughly. Form into 8 small patties. If patties aren't easy to form it's probably because you need to mash up the chickpea some more!

In a large skillet over medium heat, add enough oil to coat the pan. Place the patties in the pan, press down gently and cook for about 5 minutes, or until golden brown and crispy. Flip, gently press again and cook another 3 minutes, or until golden brown. Transfer to a plate lined with paper towel.

To make the sauce, whisk together all of the ingredients in a small bowl. If too thick, add water to thin out. The sauce will thicken up in the fridge, so just add water until it's to your desired thickness.

Enjoy these patties over a bed of quinoa with roasted veggies and slathered in tahini sauce.

 

RASPBERRY LEMON CASHEW GRANOLA

RASPBERRY LEMON CASHEW GRANOLA

I've had this obsession with freeze dried raspberries and strawberries lately. I've been putting them in my energy balls, granola, and just eating them straight up!

I have vidid childhood memories of eating this cereal called Raspberries and Cream and remember the bursts of tart raspberries that created this sweet pink raspberry milk at the end. Sooo delicious.

I was at Trader Joe's and saw they had a bunch of freeze-dried fruit and I had a granola epiphany. Soon thereafter, my Lemon Raspberry Cashew Granola was born and it tastes sooo good!

The tangy raspberries and tart lemon flavor is the perfect match to the sweet oat clusters. Don't forget to drink the pink milk at the end!
 

Protein packed
 

Quinoa Flakes

A lot of times I feel like granola isn't a complete breakfast since it typically doesn't have much protein. Enter quinoa flakes! They are a great addition to any granola to get a little protein boost. These flakes are also high in fiber, offering slightly more than a serving of oats. Combine the two and you've got yourself a boat load of fiber to kick off your day and keep you full. 

Chia Seeds

Another protein and nutrient packed ingredient. They are super high in omega-3 fats, calcium, iron, and potassium to name a few. These little guys absorb an insane amount of water, which help to keep your body hydrated and to retain electrolytes -- super important for any endurance athlete.

Cashews

Yup, you guessed it -- another protein powerhouse! Anybody else obsessed with the creaminess and slight sweetness of cashews? They are also a great source of zinc, magnesium, and monounsaturated fats. 


RASPBERRY LEMON CASHEW GRANOLA

Ingredients
1 ½ cups oats
½ cup quinoa flakes
½ cup shredded coconut
1 cup chopped raw cashews
¼ cup chia seeds
⅛ tsp salt
¼ cup tahini
¼ cup coconut oil
3 tbsp maple syrup
1 tsp vanilla extract
Juice and zest of 1 lemon
1 cup freeze dried raspberries

Instructions
Preheat the oven to 275F. Line a baking sheet with parchment paper.

In a large bowl, combine the oats, quinoa flakes, shredded coconut, cashews, chia seed, and salt.

In small pot over low heat, combine the tahini, coconut oil, maple syrup, vanilla, and lemon juice. Stir until coconut oil is just melted and everything is combined. Add wet ingredients to the dry and mix to combine.

Bake at 275 for 45 minutes, or until slightly golden. Allow to cool completely so those magical clusters can form. Once cool, break into clusters and transfer to an air-tight container.