because I have to

Monday, July 28, 2014

Udon Noodle Salad with Peanut sauce (served cold)

Posted by Brekk Bird |

Cold Udon Salad with limes


  • 2 cups mushrooms halved
  • 1 bell pepper diced
  • 1/2 english cucumber sliced into rounds & then quartered
  • 1/2 cup cilantro chopped
  • 2 cups of bean sprouts rinsed
  • 1-2 carrot shredded
  • 2 cups of spinach shredded
  • Udon noodles cooked

Peanut Sauce:
  • 1/8 cup soy sauce
  • 1 1/4 cup smooth peanut butter
  • 5 cloves of garlic pressed
  • 2 inches ginger peeled and pressed
  • 1/4 tsp cayenne
  • 1 tsp paprika
  • Juice from 1.5 – 2 limes
  • 3/4 cup filtered water
  1. Prepare the udon according to the directions on the package and place in fridge
  2. In a medium sized mixing bowl, add the ingredients for the peanut sauce. Whisk with a fork until the mixture is an even consistency. Work out any lumps of peanut butter. Cover and set aside in the fridge.
  3. Wash, slice, dice and prepare the vegetables. Pile on a large plate or bowl.
  4. Separate out the cilantro to use as a garnish.
  5. Remove the noodles and peanut sauce from the fridge. Dip the noodles in the peanut sauce until coated. Remove and place on a large serving platter or bowl.
  6. Serving Method 1:
  7. Place the chopped vegetables around the edge of the udon noodles and serve. Provide the remainder of the peanut sauce in a separate bowl and a ladle for people to add to their bowls. Serve with fresh lime wedges Garnish with cilantro.
  8. Refrigerate any remaining peanut sauce for up to 4 days. Serve with just udon or udon and vegetables for another cool meal.
 *** May add chicken or tofu also with vegetables.

This tastes just like Noodles and Company peanut thai bowl, You can serve hot also.

Monday, July 28, 2014

Healthy oatmeal cookie- so good!

Posted by Brekk Bird |

  • 12 ounces Chocolate Chips
  • 1 cup organic butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 coconut sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 cups oats, uncooked (or 8oz weighed)
  • 1 cup chopped pecans 


Preheat oven to 375 degrees F. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and egg, and mix on low speed until incorporated. Stir flour with baking soda, salt, and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips and walnuts. Drop by rounded tablespoon onto parchment paper lined cookie sheet.

Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on a cookie sheet; remove to wire cooling racks. Store in tightly covered container. 

** They will be dark in color but taste very sweet. They are flat and spread like a lace cookie, with a thin crispy edge and chewy inside.  I have even added some quinoa, barley, and raisins for the daring ones:)


Saturday, July 19, 2014

Butternut Squash Lintil Bean stew with yogurt

Posted by Brekk Bird |

  • 1 12oz Bag pre-cut butternut squash squares
  • 1 large onion, diced
  • 2 tsp ground cumin
  • 1 C chopped tomatoes, or 1 can tomatoes with liquid
  • 1 C dried red lentils, 1 C water
  • 2 tsp maple syrup
  • 1 can red kidney beans
  • plain yogurt (topping)
  • 1 bunch celantro
  • salt, pepper
Fry both onion and squash for briefly 8 minutes (coconut oil). Stir in the cumin. Add tomatoes plus lentils, water, and maple syrup. Bring to a simmer and cook for 15 minutes, in the end add beans and cook everything for another 5 minutes. Season stew with salt and pepper. Top with yogurt and celantro

Squash, Lentils and Beans ... this looks amazing!