I had it with leftover pizza.
Some dip pizza in ranch dressing…I go for creamy cashew dijon sauce.
I was planning on grocery shopping in the afternoon, but the weather was too nice to ignore. You see, every once in a while, the coastal fog cooperates and I get gorgeousness on my days off.
Which means, beach time!
Don’t let the running shoes deceive you. This was a leisurely walk.
For a July week day, the pier and the beach were pretty empty.
I made a green monster with spinach, frozen bananas, almond milk, and ice when I got home. The above is the first half.
And then I got to work on dinner.
My girlies were coming over and I decided it was the perfect time to make Emily’s recipe that had been starred in my reader.
Cold noodle salads are such perfect summer meals.
Of course I made a few changes…
Instead of soba, I used rice noodles. And I added carrots. And instead of Emily’s sauce, I made my own (it’s the sweet orange maple one from my cookbook plus lots of tahini).
Here’s my recipe for those who haven’t purchased the cookbook.
- 2 tbsp sesame oil
- 1/4 cup orange juice
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp tamari
- (optional) 1 tsp fresh ginger, grated
I doubled this and added about 3 tbsp tahini to it for the pasta. Then I topped it in 1-2 tsp sesame seeds.
I should have cooked the noodles in a bigger pot because they stuck together (since I used the entire 16 oz. bag). Oh well. Still tasted good.
Kyle grilled corn on the BBQ for us too.
Time to feast! Cheers!
Since it was a work day, the night ended at a decent hour. We are so old. But look, I inherited a ring!