Search Results for: sunday bites

I mentioned in a post earlier this week that Sam and I had a noodle craving that lead us to create our own noodle bar for dinner.  We whipped up a variety of fresh toppings, mixed up our own sauces, and had two varieties of healthy noodles to choose from.  For this recipe I’m going to detail what we made but you can mix and match your own favorite ingredients to make countless variations.  I’m using shiitake and kelp noodles because they are very low in calories, but you can use rice noodles or any other type you like.

Ingredients :


Fresh herbs – Mint, Basil, Cilantro, Green onion


2 Jalapeños

Edamame (cooked)

Purple cabbage




Smoked tofu

Peanut butter + Peanuts

Rice wine vinegar

Soy sauce

Hoisin sauce

Sesame oil

Directions :

Start by cooking noodles according to instruction on the packaging. While the noodles cook begin to assemble your toppings. Shell the edamame, and shred the cabbage. Finely chop the green onion, jalapeño and cilantro. If you have one, use a spiralizer to cut the carrot into thin strips. Chop the radishes and cucumber into bite sized pieces, toss together with a splash of rice wine vinegar and top with a sprinkle of cilantro. Thinly slice your tofu and cut your limes into wedges. The final step is to assemble your sauces. For the peanut sauce blend 1 cup of peanut butter, with 2 tbsp of soy sauce, 2 tbsp rice wine vinegar, roughly chopped and seeded jalapeño pepper, and a little water depending on how thick you want the sauce. For the second sauce I combined sesame oil, with rice wine vinegar, soy sauce, and a touch of hoisin sauce to taste. When serving I put out extra sesame oil, rice wine vinegar, and soy sauce to add to the noodle dishes as needed. I put everything out on the table and we spent the evening trying different flavor combinations. The best part is that because we were using shiitake and kelp noodles  as well as fresh veggie toppings, our bowls were virtually guilt free.

Happy Sunday!

Sunday brunch is my favorite weekend tradition. Whether we’re at home or traveling, Sam and I take our Sunday Funday very seriously. My favorite brunch indulgence is lemon ricotta pancakes paired with a healthy fruit smoothie. Sam loves breakfast tacos and waffles.  Together we end up with way too much food and have to invite friends to join in on our feast. Below I’ve linked a few of my favorite recipes to make for brunch.

Acai Berry Smoothies 

Ricotta Pancakes – I add lemon zest and blueberries to this recipe.

Breakfast Tacos

Homemade Waffles – The perfect recipe to use as a  jumping off point.

Hope everyone has a fantastic Sunday!

After our snowy trip to Sundance I’ve been craving a taste of summer. It’s clementine season so I picked some up from the market and made some clementine fizzes while planning our new tropical adventure.

Ingredients :

3 clementines

1 teaspoon honey

1 bottle dry white wine

1 bottle sparkling water

Makes 4

Directions :

Put a drop of honey and juice a half a clementine in each glass. Mix well until honey dissolves. Add  white wine, about 6 oz per glass, and top with sparkling water. Garnish with a clementine slice. Enjoy while pretending you’re on a sunny beach.

SUNDAY BITES_BUTTERNUT SQUASH-2 Whenever I get sick, my favorite thing to do is to try out new recipes.  I haven’t been feeling well the past few days. I’ve been dying to try my hand at homemade cheese and figured this would be a great opportunity. I decided to first try my hand at making ricotta cheese for a roasted butternut squash bruschetta recipe. The cheese was super easy to make and the bruschetta is perfect for any holiday gathering.


1/2  of a butternut squash

1 tbsp extra-virgin olive oil

1 fresh baguette

1 cup homemade ricotta cheese

1/2 white onion

 1/3 cup chopped fresh sage

1 tbsp fresh Italian parsley

1 tbsp raw honey

Salt & pepper

Makes 8 bruschetta slices.

Ingredients for homemade ricotta:

4 cups whole milk

2 cups heavy cream

1 tbsp salt

3 tbsp nice white wine vinegar


Start by preheating your oven to 400°F. Cut the ends off of the squash and peel. Cut the squash into small cubes and place on a parchment lined baking sheet. Toss with extra-virgin olive oil, honey, and fresh sage. Sprinkle with salt and pepper to taste. Roast the squash for 30-40 minutes or until tender. Set aside to cool.  While the squash is baking, caramelize your onions by sautéing in olive oil until golden brown.  Assemble by topping each bread slice with ricotta cheese, caramelized onions, butternut squash, sprinkle with finely chopped parsley. Serve and Enjoy.

Directions for ricotta cheese:

First dampen the cheesecloth. Use it to line a sieve and place over a large bowl. Combine the heavy cream, whole milk and a 1 tbsp of salt. Bring to a boil, stirring occasionally. As soon as the milk mixture comes to a boil, remove from heat, stir in the white wine vinegar. Let sit for 1 minute, the cheese will begin to curdle. Drain over the cheesecloth pouring out excess liquid from the bottom bowl as needed. Let sit for 20-25 minutes. Once it has reached a desired consistency (the longer it sits the thicker it gets), wrap in plastic and put it in the fridge until you’re ready to use it. It will hold in the fridge for up to 4 days.


ACAI_BOWL_SMOOTHIE-1Sam and I recently started making our own Açai bowls. They’re super easy and make a great breakfast or a healthy alternative for dessert.


4 tbsp Açai powder

1 bag frozen strawberries

4 tbsp honey

1 cup blueberries

2 cups almond milk

(for toppings)

bee pollen



dehydrated pineapple

Makes 4 servings


Combine ingredients in a blender and blend until smooth. Add almond milk as necessary for consistency. Assemble by putting fresh blueberries and bee pole in the bottom of the jar. Add Açai mixture to jar then garnish with blueberries, bee pollen, raspberries, and dehydrated pineapple.