Asian Salad

Wow, everyone. I don't think I've gone this long without sugar before. Even when I had gestational diabetes, I sought every opportunity to "cheat". And not saying it's been easy....it HASN'T! But it feels so good to go to bed feeling good, not feeling crummy. The pounds are still coming off (I know this rate won't last forever, but I'll take it!).

I love the weekends because I don't feel like I'm rushing when I cook dinner! The kids are home and have time to help, and dinner is relaxing and fun. I admit, yesterday was a tough day for me on many levels, and we had Tuna Helper (with a big salad! But still....).

Today.....was DIFFERENT! We have church in the afternoon, and don't get home until close to 5, so it's usually a late start, but let me tell you, dinner was FANTASTIC! Cami isn't hot on raw cabbage, but ate everything else. I'm hoping that eventually she'll like it, if I continue to have it as part of dinner.

I've also told the kids that if they can go the week without sugar, we'll have a special non-sugar treat on Sunday! Here are the recipes and some pictures. Ohhhhhh baby! I found the recipes on Simple Healthy Tasty (see the link), although I made a some adjustments, as seen below:

Asian Salad

1/2 head green cabbage
1/2 head purple cabbage
1 cup shredded carrots
2 cups frozen peas (run under cool water to thaw)
2 cups cashews
1/2 cup celery, chopped
2 cups fresh pineapple, chopped
1/2 cup sesame seeds (1/4 cup in the salad 1/4 cup sprinkled on top)
1/2 recipe of Teriyaki Sauce (see below) depending on how much dressing you like

Take all ingredients except for sauce and other half of sesame seeds and mix together.  Pour desired amount of sauce over to coat well but do not drown.  Sprinkle top of salad with the rest of the sesame seeds!  Tastes great fresh or marinated a while! 

Teriyaki Sauce

1/2 cup sesame oil (can use olive but sesame tastes more "authentic")

1/2 cup agave nectar

1/2 cup tamari

2 cloves garlic, minced

1/2 teaspoon ginger powder (or you could use fresh minced)

1 Tablespoon Apple Cider Vinegar

1 teaspoon Red Pepper Flakes, optional

 

Mango Pudding and Berry Parfait

5 Cups Fresh Mangoes
3 Tablespoons Melted Coconut Oil 

1 teaspoon Vanilla
Zest of one small lime
Juice of one small lime
1/2 Cup Agave 

Pinch of Salt
1 Cup fresh berries (I used strawberries can use any mixture of fresh berries you want)

Blend all ingredients except for the Berries and some of the mango (if you want it in with your layers of fruit) in a food processor or blender until smooth and creamy. After it is all mixed and creamy, transfer to a bowl and then Chill it in the fridge for at least 1-2hrs or overnight. Fill the cups with a layer of the pudding, a layer of fruit, then another layer of the pudding, doing as many layers as you want until full.  Top with a layer of fruit and fresh mint leaves (opt).