Cold Peanut Lime Zoodle Salad

I'm loathe to support food pretending to be other food (utter the words "cauliflower nachos" near me and I will lose it) but I have a soft spot for zoodles (or zucchini noodles) when they're used in cold salads. 

This salad is light and refreshing, and pairs nicely with tofu if you're staying veggie, or grilled flank steak marinated with lots of fresh ginger and garlic if you're a carnivore. 



1/4 cup light soy sauce
1/4 cup natural peanut butter (smooth if you don't like texture, crunchy if you don't mind a little...crunch)
juice of 2 limes
2 teaspoons sesame oil (play with this until you find your preferred level of sesame. Always start small; you can always add more)
1 clove garlic, minced
sriracha to taste


2 medium-sized zucchinis, spiralized (I use this bad boy. It isn't anything fancy but it does the trick)
1 small head broccoli, chopped finely (I just chop the florets, in the same way I do my broccoli slaw)
1/2 cucumber, spiralized
1/4 red onion, thinly sliced
1 bell pepper, seeded and diced
1/2 cup frozen edamame, shelled


Whisk together dressing ingredients.

Mix together salad fixings and add half the dressing. Mix well and then continue to add more dressing until you reach your desired level of dressed. I like to keep a little dressing separate for dipping my crispy tofu in. 

Chill in the fridge until serving. This salad is best when it's cold.

Serves 4.

Optional: If you're feeling fancy, top with sliced green onions, chopped nuts, fresh chilies, cilantro, etc. Spiralized carrot would be killer in this salad but Shawn has an allergy so I'm deprived (whomp whomp). 


Meal Plan 06/26/2017 - 06/30/2017

We're in the middle of a bit of a heatwave so this week's dinners are going to focus on avoiding the kitchen.

Monday: Cold Spiralized Sesame Noodle Salad served with crispy tofu

Tuesday: BLT Spinach Salad

Wednesday: Turkey Taco Stuffed Zucchini Boats served with fresh guacamole (I got sucked into buying a giant bag of avocados even though I've had terrible avocado lucky lately.)

Thursday: Leftovers

Friday: out!

What's on your meal plan this week?

Tiny Happy Tuesday: 15

Tuesday is almost over and I have not yet managed to find any tiny happies. This Tuesday has been tears and frustration and anxiety and overall feeling crappy. 

Which means Tiny Happy Tuesday is probably something I really need right now. Real talk: I would rather just go to bed. 

  • Netflix. I am currently binge watching Quantico season 2. It's the kind of fluff I enjoy. Not super violent. Not too gory (I'm a wimp). Not too thinky.
  • My peace lily bloomed. Shawn's brother gave it to me for my birthday last year and not only did I manage to keep it alive, I kept it healthy enough to bloom again. This feels like a win.
  •  I'm a damn grownup so I can eat ice cream for dinner (when my kids aren't watching).
  • We've got great doctors and extremely good access to healthcare.  

Join me? I'd love for you to grab my graphic and join the Facebook group, and share in the fun (don't forget to use the hashtag: #TinyHappyTuesday so I can follow along!).

Meal Plan 06/19/2017 - 06/23/2017

We're gearing up for another busy week (I suspect I will say the same thing every week until the kids are grown and move out) so we're aiming for quick and easy, nutrient-packed meals. Grady and I had fun playing "restaurant" yesterday, and he tried a pasta shape he previously rejected, so I'm going to try to encourage him to help me in the kitchen this week. Wish me luck.

Monday: Mom's Macaroni & Cheese served with a veggie plate (and chicken wings for Shawn).

Tuesday: Three-bean Chili served with fresh fruit and veg, and possibly fresh guacamole if I get over the avocado rage I felt last week at getting two rotten avocados in the bag of four (which cost $6! Rage!). 

Wednesday: Chili Cheese Baked Sweet Potatoes. Oh child, I am living for Wednesday. I'm going to make baked sweet potatoes and then top with leftover chili and a mountain of grated pepper jack cheese. Served with roasted broccoli and apple slices. 

Thursday: Michigan Hot Dogs made with leftover chili. Served with coleslaw. 

Friday: BLT sandwiches or grilled pizza. We'll decide when we get there.

What's on your meal plan this week?