This Thai Cashew Chopped Salad with Ginger Peanut Sauce is the perfect light and crunchy summer salad to add into your meal planning. During the warmer months, anything that is easy to throw together and that doesn't heat up my house is at the top of my list.
I served this at girl's night tonight alongside grilled mahi mahi to incorporate some lean protein and it was the perfect paring.
4 cups Romaine, chopped
½ head red cabbage, chopped
½ cup sliced carrots
½ cup edamame, shelled
1 yellow bell pepper, chopped
1 red bell pepper, chopped
3 green onions, chopped
½ cup cashews (I used roasted)
1/2 cup crunchy lo mein noodles
Ginger Peanut Dressing:
⅓ cup peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin (I used about 2 TB)
1. In a small bowl whisk together the peanut butter, honey, ginger, rice vinegar, and sesame oil. Add water 1 Tablespoon at a time until you have your desired consistency.
2. In a large bowl, combine romaine, red cabbage, carrots, edamame, red and yellow bell pepper, green onions, and cashews. Toss.
3. Drizzle on the ginger peanut sauce and serve.
One of my favorite parts of healthy eating and advising is the challenge of taking a fan-favorite and making it Wingspan-approved. My husband is a serious pizza lover, so this was high on my list when we got married.
This twist on pizza made on a whole wheat lavash is a crowd pleaser in our house! The lavash gets light and crispy when broiled in the oven and is hearty enough to carry the load of our favorite toppings. You really can't go wrong here - throw what you love on top and broil for a few minutes on high. Recipe for last night's Turkey Bacon Ranch pizza is below!
1 Trader Joe's whole wheat lavash
1/4 cup your favorite red sauce
4 slices your favorite organic turkey breast
1/4 cup cooked + crumbled bacon
1/4 cup cheddar cheese*
Drizzle of light ranch*
*I sub out avocado for cheese and skip the ranch on mine and it's still yummy!
1. Spread red sauce on lavash
2. Sprinkle with toppings
3. Broil for 5-7 minutes or until cheese is melted + edges of lavash are browned
As you already now, nut butter energy balls are a staple in my food-prep and snack game.
I always use an added protein in my Wingbites to give them a boost of protein that will keep me fuller and more satisfied for longer. I am so excited to announce that I've partnered up with Further Foods to come up with some amazing recipes using their collagen peptides. This stuff is basically magic - with 9g of protein in every scoop and ZERO flavor it's perfect to incorporate into any recipe.
Collagen peptides have been proven to improve skin, promote a healthy diet and weight loss, aid in digestion, and diminish joint pain. Seriously major! (we'll talk more about this later!)
The best part? Further Foods is giving my friends + followers 10% off using the code WINGSPANWELLNESS10.
The recipe for my almond butter Wingbites is below, but you can expect lots more to come!
1 cup natural almond butter
1/4 cup honey
1 cup oats
2 TB ground flaxseed
1/3 cup vegan chocolate chips
1/3 cup unsweet shredded coconut
4 scoops Further Foods Collagen Peptides
1. Mix all together in a bowl/food processor
2. Once well combined, roll into 1-inch balls
3. Refrigerate for 1-2 hours before eating
In current culture, convenience is absolutely key.
As I've mentioned before, having bites prepped to accommodate quick needs is crucial to staying on track. Add these PB chia energy bars to your Sunday meal prep and you'll be ready for whatever the week brings! These are great as a pre-workout snack, with yogurt for breakfast, broken up on top of a smoothie, or to hold you over until dinner.
If you're not a chia seed lover, try swapping for flax seed instead!
2 cups rolled oats
1/2 cup Vital Proteins
1/2 cup vegan chocolate chips
1/2 cup chia seeds
1/2 cup raisins
1 cup natural peanut butter
1/2 cup unsweetened almond milk
1/4 cup honey
1. In a blender, pulse 1 1/2 cups of the oats until a flour like consistency.
2. In a large bowl, toss to combine oat flour, remaining 1/2 cup oats, protein powder, chocolate chips, chia or flax seeds, and raisins.
3. Stir together in a medium bowl the almond milk, peanut butter, and honey. Pour peanut butter mixture over oat mixture and stir until thoroughly incorporated.
4. Spread mixture into a 9 x 9-Inch square pan or an 11 x 7-inch pan. Press mixture down and cover with a lid or foil and refrigerate overnight, or until they harden some. Slice into 12 bars and keep stored in the refrigerator.
It's Friday night, you're home from a night out with the girls or date night and craving a sweet treat to end the long week. What do you reach for?
I keep these vegan PB banana bites in my freezer as the perfect go-to for sweet cravings. I love this flavor combo (as you can likely tell from the recipes I post!) and love even more that these don't throw off my normal diet or gut.
I think it's so important to have things prepped and ready for when the cravings hit, because they will! Whether salty or sweet (these are both...drool!), snack or treat - prepping is key to staying on track. The self-criticism and body-shaming we endure after making a diet slip-up is so far worse than any LBs or inches we add. Love yourself and know that 9/10, the "cheat" isn't worth it! (although the one time that it is, don't hold back! #balance)
I promise you will love these. Your partner will love these. Your kids will love these. I call that a win win win!
1/3 c vegan chocolate chips
1/3 c all natural peanut butter
1. Cut banana into 1/4 inch slices and set aside
2. Place vegan chocolate chips and peanut butter in a microwave safe bowl and microwave for 60 seconds, stirring every 20
3. Dip each banana into chocolate PB mixture and place on cookie sheet
4. Once all bananas are dipped, sprinkle with extra chocolate chips and place in the freezer for at least 1 hour before enjoying
5. Drizzle with honey upon serving