Misoba Salad

I love creating my own salads and right now with the holidays right around the corner, salads for lunch are a must, especially with all the sweet treats and delicious food that will be going around.  I’ve been able to shed and keep off all but 5 pounds of my pre-pregnancy weight.  YAY me!  I need to work out to shed the other pounds but it’s been a bit hectic at work and home these past few weeks so I haven’t been able to go to the gym.  AHEMEXCUSESAHEM.  HA!  And while they are excuses, I’m not in a complete rush to bounce back to the gym.  While I cringe at my clothes may fit a bit snugger than usual, they fit again (not at the places I’d like to) and I will eventually get the weight off.  Really, I cherish my sleep (which can be a hit or miss depending on Eva’s mood) so I try to catch up on that because when I don’t I feel miserable and could potentially get sick, especially with the weird weather changes going on.  Anyhow, I always find that salads for lunch help me when watching my weight (maintaining or losing).  It can get tiring and boring to eat salads everyday, so I always try to switch up the ingredients.  One day I’ll have a bad salad with fried chicken strips but load up on the veggies, the next day I’ll do something more simple, the next day I’ll add a fun ingredient like pasta.  And sometimes cafes and restaurants are where I find inspiration to try out new salads.  Oh and Trader Joe’s (you know I couldn’t forget about TJ’s)!

About a month ago, I shared a picture on Instagram of my take of Sweet Green’s Misoba salad.  My sister tried out this salad at their DC location and after she told me about how delicious it was, I knew I had to try to recreate it.  I’m hoping to stop by there (we’re planning to go to DC one day to take Eva and perhaps see the National Christmas Tree at the Ellipse) when I go home for the holidays because their salads look delicious.  Anyhow this salad has everything I love about a salad:  greens, noodles, asian flavors, and a spicy kick.  This is my spin so you know I had to add more veggies than the recipe called for because I’m always trying to get those veggies in.  It was quite tasty.  Hope you enjoy it as much as I did!

Ingredients:

Note:  Items in bold are ingredients in Sweet Green’s Misoba salad.  Anything not bolded is an addition I made.

Salad

Soba Noodles (These can usually be purchased dry at an Asian Market)
BokChoy, Chopped
Spinach or Salad Mix (I just had spinach on hand)
Broccoli Florets
Carrots, Thinly Sliced
Avocados, Chopped
Corn
Bell Peppers, Chopped
Green Onions, Chopped
Cilantro, chopped
Sesame Seeds (The original recipe says seed mix, but I’m not quite sure what’s included in that, but am positive Sesame Seeds are included)
Sriracha

Dressing

Note:  The dressing is labeled as Miso Sesame Vinaigrette, so I came up with something that would hopefully have the same flavors.

1 1/2 Tbsp Miso Paste
1/2 tsp Sesame Oil
1/4 c Warm Water
1/4 c Grapeseed oil (don’t use Extra Virgin Olive Oil or Olive Oil because you don’t want it to overpower the Sesame Oil.  Use a light flavored oil like Grapeseed or Canola)
Juice of 1/2 Lime
1 tsp Sugar
1 tsp Soy Sauce

Directions

Toss salad ingredients together in a bowl minus the Sriracha.  In a mason jar, place all the dressing ingredients in and shake until well incorporated.  Pour dressing ingredients over salad bowl.  Top off the salad with as much Sriracha you’d like.

This week’s healthy eats

After all the food that was consumed last weekend and finishing up leftovers, I have been trying to eat “healthier” food the last couple of days to some what detox my system.  And by detox I don’t mean completely cleanse.  I am pregnant that would be ridiculous but trying to put more good in than bad.  Bump up the fiber and eating more nutritious and lean food.  We went to the doctor on Tuesday my weight went up more than I would have liked.  The doctor didn’t say anything about getting into the danger zone or putting on too much weight too quickly, so perhaps I’m still okay.

Within the last 2-3 days, I’ve made baked chicken teriyaki w broccoli and asparagus stir fry and penne with asparagus and tomatoes (using whole wheat pasta of course for the added fiber) in an attempt to use up some of the veggies on the veggie platter (the remainder of the veggies like celery and carrots, I’m snacking away on with some TJ’s hummus).  We also have a ton of fruit from our fruit platter that I’ve been chipping away at.  I have my usual cereal or yogurt with berries in the morning, but the other day I came across a pinterest post for overnight no cook refrigerator oatmeal.  As you may know, I am big into having a breakfast full of fiber plus I hate having to cook oatmeal in the morning, so I figured out why not try it out.  I had all the ingredients anyway.  I put the main ingredients in and mixed in strawberries, blueberries, honey, and vanilla extract.  It was quite tasty.  The texture is similar to museli as it has that soft chewy aspect.  Next time, I’d add toasted nuts to oatmeal minutes before eating for added good fats and overall texture.  I’m thinking about trying the mango or chocolate banana next.  Again, like my previous oatmeal post, flavoring combinations are endless and up to you.

Note:  Images used in this post that are not mine are linked back to the original source and post.  

Not your Mom’s Egg Salad Sandwich

I ALWAYS have plain non-fat or 2% greek yogurt in my refrigerator.  If don’t have greek yogurt in my refrigerator, I get frustrated and start feeling guilty.  I don’t drink much milk (except for in coffee or tea or if its flavored), so my calcium comes from other means such as yogurt, cheese, spinach, and best of all ICE CREAM!  It’s a staple for me to have in our house.  I use greek yogurt for both savory and sweet dishes.  My main go to use of greek yogurt is a berry breakfast parfait.  Quick and easy.  Some granola, yogurt, berries, nuts, and agave or honey, DONE!  Breakfast with protein, fruits, good fat, and calcium.  My second go to is smoothies.  But I’ve also made banana nut muffins with them before and they turned out pretty moist.  For savory dishes, I use them in dips that require mayo or sour cream.  Even if a recipe requires a dollop of sour cream and I don’t have any on hand, I’ll use my trusty greek yogurt.  My next savory adventure with greek yogurt will probably be tandoori chicken or mustard-yogurt marinated chicken, but the I haven’t tried it out yet.  I’m hoping my taste tester (the mister) is up for those adventures (he’s not a big Indian food fan).  Anyhow, after I started eating greek yogurt I couldn’t go back to regular Yoplait or Dannon yogurt basically due to texture alone.  Greek yogurt is so much CREAMIER plus it has more protein that regular yogurt keeping you fuller longer.

I wanted to have an egg salad sandwich for lunch the other day but without all the calories.  I still wanted a little bit of mayo flavor, so instead of using a two tablespoons of mayo, I used one tablespoon of light mayo (or fat free if you would prefer not to intake all those calories.  I used light because my husband doesn’t like fat free and it’s a compromise between regular and fat free.) with a tablespoon of non-fat greek yogurt.  Creamy and tasty!  You could even make this recipe without adding the mayonnaise, if you’re not a big fan of mayonnaise.  You could probably use the mayo and greek yogurt method for shrimp louie salad or tuna salads or like I mentioned above dips!  I have a great recipe for a greek yogurt dip that I’ll be sharing with you all next week (it’s actually making an appearance in the picture below).

NOT YOUR MOM’S EGG SALAD SANDWICH

recipe by me
makes one sandwich 

INGREDIENTS

1 hard boiled egg, peeled and chopped
1 tablespoon non-fat or light mayonnaise
1 tablespoon non-fat or 2% greek yogurt
2 tablespoon chopped green onion
1/2 stalk of celery, chopped
Salt and pepper (to taste)
Wheat or multigrain bread (We’re eating healthy here people!)
Green of choice (I chose arugula because I like the peppery taste against the creamy egg salad.  In the UK they pair their egg salad sandwich with watercress)

DIRECTIONS

 Mix chopped egg, mayonnaise, greek yogurt, onion, and celery together.  Season with salt and pepper to taste.

Toast bread slices.  Assemble egg salad and greens between the bread slices however you desire.