Friday, January 31, 2014

Quick & Crunchy Asian Slaw

Happy Friday everybody! This week has flown by for me, and I'm ready to power through this final work day and welcome the weekend with open arms. Hope it went by quickly for you too. Plans for the weekend here include:

- A trip to Trader Joe's tonight (I know, how fun, but we are seriously running low on a bunch of staples)
- Another baby shower tomorrow
- Superbowl Sunday! (Exclamation point on paper but not in heart, since the Pats are not playing ;)

I woke up this morning in the mood for a smoothie for breakfast. No surprise there since I've been drinking them almost daily for the last few weeks, but I was extra in the mood for it today since Matt reminded me last night that we had a full bag of frozen peaches hidden in the back of the freezer. Over the summer my MIL brought me a bunch of peaches she hand picked from a local farm, which I peeled, cut and froze, and then totally forgot about. Love peaches in my smoothies!

Into the blender went:

- About 2/3 cup plain Greek yogurt
- About 1 cup frozen peaches
- 1/2 scoop raw protein powder
- 1/2 pouch Cocozia coconut water
- A small drizzle of raw honey (I don't usually put sweetener in my smoothies, but I realized after tasting it that the peaches were tart, which combined with plain yogurt made for a pretty mouth-puckering little drink. The honey evened everything out.)

A while back Cocozia sent me a case of their organic coconut water to try, and I've been enjoying it a lot. Coconut water is not sweet or thick like coconut milk, so it's perfect for hydration when you just need something other than water, like after the gym. I also like adding it to my smoothies rather than milk or plain water.

If you like coconut water, definitely give Cocozia a try. It's 100% organic and totally pure - it doesn't have any sugar or other additives like some mainstream varieties - and it has a nice fresh flavor. I like that the pouch also has a straw so it's easy to drink on the go. You can pick some up on Amazon here.

But the title of this post is "Quick & Crunchy Asian Slaw", so let's get to recipe sharing. Earlier this week I came home from a work day in the city to an awesome meal courtesy of Matt.

He had thawed some wild caught tuna steaks we had in the freezer and cooked them with black & white sesame seeds, virgin coconut oil and a splash of Bragg's Liquid Aminos. They were delicious (and huge - I could only muscle down half of that steak), but the real star was the slaw he made on the side. I literally could not stop eating it until it was all gone. When he told me he was making tuna steaks for dinner I suggested using up our Napa cabbage by making an Asian slaw on the side, but I honestly didn't expect it to taste this good.

It's slightly sweet, salty, crunchy - everything you need in a bite. I think it would even be good stuffed into pitas for Asian style fish tacos. Mmm. Maybe I'll make those this weekend.

Quick & Crunchy Asian Slaw

Serves 2

1/2 head Napa cabbage, shredded
2 carrots, shredded
1 Tbsp. sesame oil
1 Tbsp. olive oil
1/4 rice wine vinegar
1 Tbsp. sea salt
1/2 tsp. pepper
1/4 cup raw sunflower seeds (plus extra for garnish)
2-3 Tbsp. chopped scallion

Add everything to a large mixing bowl, and toss well until combined. Let sit for about an hour before serving.


Have a great weekend!

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