The latest from the Radish
Roasted sweet potatoes are in heavy rotation in our household. They are simple to make, loaded with Vitamins A and C, and are usually a favorite of Jack’s - albeit that is a moving target these days. To amp up the nutritional mileage and add some protein into the mix, I made a cool and zippy yogurt sauce that compliments the sweetness of the potatoes and creates a more balanced side dish or snack.
Lots of people are cold noodle fans. It’s delicious, satisfying, and a staple in Asian take-out. What’s not to love about this classic dish is that it’s often made with rice or Chinese egg noodles doused in a sauce heavy on the sugar, MSG, and sodium. This version lightens things up with noodles made from brown rice or buckwheat, both gluten-free options. In additional to the noodles, crunchy cabbage, carrots, peppers, and cucumber are tossed in for added nutritional mileage, color, and palate diversity. The sauce is a blend of peanut butter, tahini, tamari, ginger, garlic, and lots of fresh lime juice. It is lightly sweetened with a touch of maple syrup, which can easily be omitted, if you wish. Crunchy peanuts, scallions, avocado, and a scattering of gomasio finish this dish with a nice contrast of textures and flavors.
Meal prep is key to setting yourself up for eating success. Spend a few hours prepping on a Sunday, and reap the benefits all week long. Your wallet and your waistline will be grateful.
Sure, it’s easy to pick up Pad Thai or call for some sushi, but restaurants are notorious for adding on the salt, oil, and butter in favor of flavor and not necessarily your health. Start a routine of meal prepping on your day off, and enjoy simple and accessible meals all week long.