This is a great entree salad that can be made with what you have on hand. However, it’s so good that I often will buy ingredients specifically to use in this salad.
The dressing is made with Tahini and Miso, a couple of long-lived staples that are always in my fridge. The salad ingredients can be a hodgepodge of fresh vegetables, and frozen or pantry items.
Continue reading Clean-Out-the-Fridge Salad with Miso – Tahini Dressing
The holidays and winter months are full of rich dishes, so I try to work in some ultra-healthy meals to help mitigate the deluge of potatoes and dairy.
This dish, which I lovingly refer to as a “hippie bowl”, is an ultra low calorie and high fiber antidote to holiday splurges. While you could make this with any kind of noodles and it would still be a wonderfully healthy dish, what makes this ultra-low calorie is the use of shiritaki noodles.
Continue reading Ultra-Healthy Noodle Bowl with Miso Tahini Sauce
I was excited to try a new restaurant this week: TanakaSan. Overall the meal (which included shrimp fritters, a coconut beet salad, and a hamachi sashimi with apple) was a little disappointing, with the exception of an amazing noodle dish with miso butter. I decided to try making my own miso butter noodles with some beautiful baby bok choy and shitakes that came in my Full Circle Farms delivery.
