Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Friday, June 29, 2012

Asian Noodle Salad. {Pioneer Woman.}

My sister-in-law, jami, turned me onto this one... and man, I am SO glad she did. I first wanted to try it because it's one of their new favorites. Sold. Then I found out it was Pioneer Woman. Sold. Then I saw that it was basically healthy. Sold. Then I read her write-up on it. Sold and salivating. I got the ingredients that day and made it for dinner.


Even my pickiest eater, Ava, can get this all down. And even told me, "Mom, this is actually good!" As if it was a freakin surprise her mom actually makes her something good for dinner. Sheesh.

I changed it up a little, but the real deal is here. But try it. Seriously try it. And if I haven't convinced you enough... and the colread what she wrote herself. Then come back and tell me how sold you are!

It makes a huge amount. For my family I half it. It says for 6 portions. Well, that is a LOT of salad. Even for us plant eaters. It's good for leftovers too. The cashews MAKE it.

1 package Linguine Noodles, Cooked, Rinsed, And Cooled
1/2 head Sliced Napa Cabbage, Or More To Taste
1/2 head Sliced Purple Cabbage, Or More To Taste
1/2 bag Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts) 
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers, Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet

1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Bragg's Liquid Aminos (soy sauce)
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
1/3 cup agave nectar, coconut sugar or brown sugar
3 Tablespoons Fresh Ginger
, Chopped
2 cloves Garlic, Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

Monday, June 25, 2012

Quick and Healthy Chocolate Chip Cookies.PaTY.

These are awesome! I LOVE the texture of these cookies. Totally cake-like. I love the recipes I've tried from "Mama Pea" on Peas and Thank You.

1/3 cup nut or seed butter of your choice (is use peanut butter)
1 flax egg (1 T. ground flax + 3 T. water, whisked and allowed to sit until thickened)
1/4 cup non-dairy milk
1/2 cup stevia baking blend, sucanat or coconut sugar
1 teaspoon vanilla
2/3 cup oat flour (or old-fashioned oats, finely ground)
1/3 cup vanilla protein powder OR brown rice cereal OR additional oat flour*
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup chocolate chips

From Mama Pea... *I use protein powder to make these a pre or post workout snack for me or Pea Daddy, but I sub in the rice cereal or more oats when these are strictly for the kiddos. I’ve doubled this recipe before, subbed in butterscotch or peanut butter chips or raisins, used a variety of nut butters. Try whatever you like!
Preheat oven to 375 degrees.

Using an electric or stand mixer, cream together nut or seed butter, egg, milk and sweetener of your choice, and vanilla.

In a separate bowl, combine oat flour, additional protein powder, cereal or oats, baking soda and salt.

Add flour mixture to the wet ingredients and beat until well combined.

Fold in chocolate chips.

Scoop dough out by heaping spoonful and place on a lightly greased cooking sheet.

Bake for 8-10 minutes, until cookies are set and lightly browned. Allow to cool for one minute before transferring to a cooling rack.

Tuesday, June 19, 2012

Granola Bars. {Carrie}

I haven't a clue why these aren't up on this blog yet. They're a family favorite and I've been making them for years. Starting the day after Carrie made some for me.

Shayne loves them because I sent a batch with him to France when he went with my dad and brothers to watch the Tour de France and go cycling... so it takes him back to the mountains of France. May not to the same for you... but I promise, you'll love them.
Double the batch up and freeze a pan, they're awesome from the freezer. Keep them in the fridge. You can change them up with what you like... but here's our favorite way...
2/3 cup natural peanut butter
1 cup honey
Mix together- will be very difficult. I let the kitchen-aid have at it.
1 1/3 cup whole wheat flour
2 2/3 cup oats
1/3 cup wheat germ
1 1/2 cup nuts (combo is best)
1/4 cup chia seeds
1/2 cup mini chocolate chips
1/2 cup raisins (we omit, aren't raisin in bar fans)
Add into the peanut/honey mixture and blend until all incorporated. Press good and firm into a 9x13 pan.  Bake at 350*F for 15 minutes.
Let cool and cut into squares. Keep in the fridge when you're not chowing down on them.
*Ours are usually a bit crumbly because I add more nuts and not any more "glue". But it's all good.

Tuesday, June 12, 2012

Hail to the Kale Salad. {Chef AJ}

Love this Chef AJ salad. And love kale. Who'd a thought?! Chef AJ says, "Like a woman, this only gets better with age." I'd have to agree. On both accounts. You can watch her make it on YouTube here.
2 large heads of kale
chopped almonds
1 cup raw almond butter (unsweetened and unsalted)
1 cup coconut water (or regular water)
1/4 cup fresh lime juice & zest (about 2)
2 cloves of garlic, minced
1 inch ginger, fresh, peeled & grated (or to taste)
2 tablespoons low-sodium tamari
4 pitted dates (soaked in water if not soft)
1/2 teaspoon red pepper flakes
In a  high-powered blender combine all ingredients until smooth and creamy.
Remove the thick, larger stems from the kale, chop and place in a a large bowl. Pour 2 cups of the dressing over the kale and massage the dressing into the kale.
Sprinkle with seeds or nuts, and any other salad toppings before serving.
Chef's Note: It is also delicious when made with peanut butter and you throw some shredded raw beets and carrots into the salad. If you have a dehydrator, dip kale leaves in dressing and dehydrate for delicious kale chips. If you are allergic to nuts, use tahini (sesame seed paste) or sunflower seed butter in place of the nut butter.