Soba Noodle & Raw Veggie Salad

This recipe is pretty simple and straight forward. Makes for a quick and easy dinner with leftovers for lunch the next day. 

Serves: 6


·   8 ounce soba noodles

·   ½ cup tamari 

·   1 teaspoon sesame oil

·   2 tablespoons quality peanut oil, olive oil or vegetable oil

·   2 tablespoons rice wine vinegar

·   1½ teaspoon red pepper flakes

·   1 bunch green onions, chopped (I used half a bag)

·   ¾ cup chopped cilantro

·   1 red bell pepper, sliced thin

·   ¼ head of red cabbage, thinly sliced

·   3 whole carrots, shredded with vegetable peeler

·   2 cups shelled edamame, steamed

·   ½ cup toasted sesame seeds


1.     Cook soba noodles according to directions, and rinse in a colander.

2.     Chop up all your vegetables, and toss into a bowl with the soba noodles.

3.     In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.

4.     Pour the dressing into the pasta and veggies and toss well to combine. Enjoy!


Tuna & Butter Bean Summer Salad

1 can of good imported tuna
2-3 cans of butter beans, carefully drained and washed
1 small red onion
1 pint of cherry tomatoes
1/2-1 cup coarsely chopped Italian parsley

zest of lemon
1 clove garlic, minced
1/2 cup red wine vinegar
1/2 cup olive oil
salt and pepper

Add butter beans, onion, tomatoes and parsley to bowl. Drain and chunk tuna but leave in large chunks. 
Combine all dressing ingredients and dress salad. Let sit for 30-60 minutes before serving, if possible. 

Project Lunchbox: Quinoa with Protein, Spinach, Fruit

Eating lunch out is an easy habit to get into but it is costly and typically not as healthy as home cooked meals. This recipe yields 4 servings (4 lunches) and holds well in the refrigerator for up to 3 days. 

Prep time: 20 minutes
Cook time: 20 minutes



1.5 cups quinoa
4 -5 chicken breasts 
1 head of spinach
1 cup of feta or goat cheese
2 peaches 
1 bundle of green onion
3 tablespoons olive oil 
Pepper & salt to taste 

Cooking Instructions

Follow instructions on quinoa packaging and begin cooking quinoa in saucepan. 
-Cut up chicken into bite size pieces. Heat olive oil on medium heat in frying pan and begin cooking chicken. Salt and pepper to taste. Stir occasionally. 
-While chicken and quinoa are cooking, cut all raw ingredients (Spinach, peaches & green onion.)
-When quinoa and chicken are done, create your bowl by evenly distributing quinoa, chicken then the spinach, cheese, peaches and green onions in tupperware.  

This dish is excellent chilled. Enjoy! 

Acai Bowl

What's in your bowl for breakfast?

This is an Acai Bowl from Healeo in the Capitol Hill area of Seattle. They use an acai smoothie blend but at home you can either create a smoothie (check recipes for ideas) as your base or use yogurt. Add hemp granola, goji berries, strawberries, coconut flakes and flax seeds. The best thing is it only takes 5 minutes to make!