Asian Slaw with Ginger Dressing

Asian Slaw with Ginger Dressing;

I made this today and everyone loved it…



Serves 6 as a side dish


For the Dressing
¼ cup agave

¼ cup coconut oil

¼ cup unseasoned rice vinegar*

1 tablespoon soy sauce

1 teaspoon Asian sesame oil

1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)

½ teaspoon Sriracha sauce (Thai hot sauce…optional)

1 tablespoon minced fresh ginger

1 large garlic clove, minced

For the Slaw
4 cups prepared shredded coleslaw

2 cups organic washed and dried spinach chopped

2 cups prepared shredded carrots (or grated in food processor)

1 cup pre-cooked, shelled edamame (available fresh or frozen)

½ cup chopped salted peanuts (I did not use these but I know they would be yummy)

½ cup loosely packed chopped fresh cilantro

1/2 cup honey roasted sunflower seeds

1 handful dried blueberries



Tomato Basil soup

I am always craving this tomato basil soup, so instead of buying it. I scooped up all of the ingredients at the store to make it in my own kitchen…..
Van loves to eat soup so this would be a great thing to make for the kids too you can throw some pieces of bread in there and use organic canned tomatoes….
NOTE: I tried this recipe and I actually think you can use less flour than it calls for. I would use
half a cup instead of one cup.
Here is one more recipe that you could try – the heavy whipping cream might work better.

Check out the recipe here

Creamy Tomato Basil SoupMore DIY How To Projects


Grilled Chicken Tostada’s

We had a little dinner party last night and decided to make it casual. We tried this recipie and it was so delicious. I did not include the olives. We served it with lemonade & firefly vodka! Try it….

Grilled Chicken Tostadas [1]
From Cooking Light [2] magazine

4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon fresh lime juice
1 tablespoon 40% less-sodium taco seasoning (such as Old El Paso)
1/2 teaspoon sugar
Cooking spray
6 (8-inch) flour tortillas
6 cups packaged coleslaw
1 (7-ounce) can green salsa
4 cups chopped tomato
1/4 cup sliced ripe olives, chopped
1 1/4 cups fat-free refried beans
1/2 cup (2 ounces) crumbled feta cheese
6 tablespoons reduced-fat sour cream
1/4 cup fresh cilantro leaves
1/4 cup unsalted pumpkin seed kernels, toasted (optional)

1. Prepare grill, or heat a grill pan over medium-high heat.
2. Brush chicken with juice; sprinkle with seasoning and sugar.
3. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly
4. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
5. Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
6. Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.

Serves 6.

Nutritional Information: CALORIES 361(23% from fat); FAT 9.2g (sat 3.6g,mono 1.5g,poly 1.2g); PROTEIN 28.7g; CHOLESTEROL 65mg; CALCIUM 221mg; SODIUM 844mg; FIBER 6.8g; IRON 3.7mg; CARBOHYDRATE 43g
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Green Salad. yum

We had a little going away dinner last night with the OC friends. It was fun, and kind of sad at the same time. My friend Lori made this yummy salad and I thought I would share the recipie.

1/2 cup (or more) sliced almonds & 3 Tbs sugar (cook
on stove until sugar coats almonds and then cool on
wax paper)

1/2 head green leaf lettuce
1/2 romaine lettuce
1/2 red leaf lettuce
2 whole green onions chopped
1 11oz. can of mandarin oranges, drained

*you can use more or less on the lettuce, depending on
how much people you’re serving.

1/2 tsp. salt
1/2 tsp. pepper
1/4 cup of oil (i used canola, taste better than olive
1 tbs. parsley (can use fresh, i used dried)
2 tbs. sugar
2 tbs. vinegar (i’ve used rice wine or red wine, both
a good dash of tabasco

*i usually double the dressing recipe, just so i have

serves 4 people