- 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.)
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
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!