The sun is shining and it's a very good day.  It's vacation day!

My husband and I are catching a flight out of the cold midwest and spending the next five days in sunny Arizona.  My hope is by the time we return, warmer temperatures will be here to stay!  Even though it may not feel like spring outside, I'm noticing a change in the way I am eating.  I'm done with the winter soups and stews, and have moved on. 

Just as my wardrobe is switching over to brighter colors and lighter materials, the foods I'm craving for are lighter and brighter too!  I've been eating more salads and (even though they aren't 100% in season here) more berries.  Fish and greens have replaced roasts and starchy vegetables.  I feel lighter, more energetic and ready to get outside on a more regular basis. 

If only the weather would cooperate.

Oh well, at least I'll have 5 days to soak up all the Vitamin D I can!

Here's a nice recipe as you transition into spring eating.  I adore lettuce wraps, but the always end up too salty when I get them at restaurants (not to mention all the other junk they may add).  You can easily use different kinds of lettuce for the wrap as well - I used radicchio for this meal and it was perfect!



Chicken Lettuce Wraps
serves 4
1 large carrot, diced
2 stalks celery, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 clove garlic, minced
1 c cooked chicken breast, diced or shredded
1 c cooked brown rice or quinoa
olive oil
soy sauce
crushed red pepper flakes, to taste
1 head radicchio or your favorite lettuce
4 scallions, sliced - white and light green parts

Start by sauteing your carrot, celery, bell peppers and garlic in some olive oil.  After your veggies are soft (about 5-7 minutes) add your chicken and rice.  Give the pan a couple glugs of soy sauce and sprinkle in some red pepper flakes.  Cover and turn the heat to low.  Cook for another 5-7 minutes, or until flavors have combined.

Meanwhile, separate your leaves from the head of lettuce.  Be careful so that you keep them in tact. 

Fill each lettuce "cup" with chicken mixture, top with scallions and enjoy!

Have an amazing week!
XoXo,
Nicole

If you've never heard of a Friday night fish fry, it's probably because you're not from the midwest.  Usually something that occurs during Lent - when some refrain from eating meat on Fridays - the fish fry has become a "go-to" for many here in the chilly north.  Here in Milwaukee, you can find a fish fry year round on any given Friday night, especially the all-you- can eat version.

Fish fries normally consist of beer battered cod (although now you can get baked or broiled fish too), french fries or potato pancakes (with applesauce), German potato salad, rye bread and coleslaw.  Sounds healthy, huh?  Did I mention that there is typically an all-you-can eat option? 

While I do allow myself to indulge about once a year in a traditional fish fry, I've tried to find ways to make some of these old favorites a little more healthy.  I tried Japanese cabbage pancakes awhile back, and have made them quite a few times since then.  I've put my own twist on these, and they've now become a favorite in our household.  Even my 4 year old nephew proudly proclaimed, "I like cabbage", after eating one!  It didn't hurt that he helped make them too!

Begin with shredding a head of cabbage and two medium sized carrots.  Chop a bunch of scallions (white and light green parts only) and add those to the bowl.  To that, add a glug of tamari (soy sauce), a teaspoon of sesame seed oil (optional), and freshly ground pepper.  Add one egg and 1 c of your favorite pancake mix - I used this one from purely elizabeth because it's loaded with ancient grains and really gives the pancakes a bite!  If your mixture is too dry, add another egg.  If it's too wet, add some more pancake mix.  Either way, you want it a bit more on the wet side.

Add some olive oil to a fry pan, you don't need a lot - so don't over do it....you're not deep frying them - just pan frying.  Make sure the pan and oil are hot - but not too hot - medium high heat is fine.  Scoop some of the mixture into the pan and smoosh it down with your flipper, remember you want it to resemble a pancake.  Let cook for about 2 minutes on each side.  They should be a golden brown color and crispy on the outside.

Let cool on a wire rack, or use the wire rack to keep them warm (in an oven set to 250 degrees) while you're making your main dish. 

Now, when it comes to how you eat them - I'll let you decide.  My husband, ever since he had his first cabbage pancake, decided he liked his with jam.  I prefer a small amount of sour cream.  My nephew, well he was confused by the whole pancake thing and asked for his with maple syrup.  It didn't look appetizing, but it got him to eat them...to each their own!

However you decide to eat them, I'm certain you'll love them.  They are the perfect balance with a crispy outside and soft inside.  You won't even miss the potato, I promise!

Enjoy!
XoXo,
Nicole

I have been on such an Asian food kick lately, I have no idea what has gotten into me.  I'm craving the salty taste of soy sauce and daydreaming of every mouthwatering bite of crunchy veggies.  Oh, and I've had an abundance of cabbage (still leftover from my last CSA box in December!) - since cabbage is one of my favorite foods to add to Asian dishes, I suppose it all makes much more sense now.  Glad we figured that out.

The dish itself is a mix between a thousand other noodle bowl recipes that are floating out there on the web.  It's vegetarian but packed full of protein with the addition of soba noodles, rather than typical brown or white rice.  If you've never tried soba noodles, they are delicious.  While they don't really have a distinct flavor, they are hearty and are easily digested.  Low in fat but rich in minerals like manganese, make them a nutritious add to any meal.  You can find soba noodles in the Asian food aisle at your local grocer.

Asian Veggies with Soba Noodles
serves 4

1/2 head of a large cabbage, shredded
1 red bell pepper, sliced thin
2 cloves garlic, minced
1 can corn cobs, cut into smaller bite sized pieces
1 bunch scallions, white and light green parts
olive oil
a few glugs of soy sauce
red pepper flakes, optional
1 small pack of soba noodles

Heat olive oil in a saute pan.  Add cabbage, bell pepper and garlic.  Saute until veggies begin to get tender - about 5-7 minutes.  Add corn cobs, season with soy sauce and red pepper flakes.

Cook soba noodles in boiling water, according to directions on the package. When done, add noodles to the veggie mix and top with scallions.

Enjoy!
XoXo,
Nicole