As National Cookbook Month continues, I wanted to let you know about another new cookbook I think you’ll enjoy – Lisa Leake’s 100 Days of Real Food: Fast & Fabulous, which just went on sale this week.
Leake’s popular blog, 100 Days of Real Food, began as an account of her family’s experiment with ditching all processed food for 100 days. They all felt so much better, they never looked back! In 2014, Leake released a New York Times-bestselling cookbook, and now she’s followed up that debut effort with 100 Days of Real Food: Fast & Fabulous.
Leake says her goal in writing Fast & Fabulous was to come up with “real food” recipes that require even less time to prepare than those in her first book, so it’s perfect for busy families.The new book includes over one hundred recipes (each with a color photo), along with seasonal meal plans, shopping lists, kitchen tips, food prep guides, food storage cheat sheets and more.
As a sneak peek, here’s a featured recipe from the book for Asian Rice Noodle Salad. Enjoy!
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Asian Rice Noodle Salad from 100 Days of Real Food: Fast & Fabulous
Leake writes:
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal. I recommend serving it with Coconut Shrimp (page 176)—what a yummy way to switch things up!
- Difficulty: Easy
- Prep time: 10 to 15 minutes
- Cook time: Less than 5 minutes (depending on the rice noodle brand)
- Makes 5 or 6 side servings
- GLUTEN-FREE (IF GLUTEN-FREE SOY SAUCE IS USED)
- DAIRY-FREE
- VEGETARIAN
Ingredients:
- One 8-ounce box Asian brown rice (whole-grain) noodles
- 1/4 cup soy sauce (preferably reduced-sodium)
- 1 tablespoon rice vinegar
- 2 teaspoons fresh lime juice (from 1/2 lime)
- 2 teaspoons honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon minced fresh ginger
- 1 garlic clove, minced
- 3/4 cup fresh cilantro leaves, chopped
- 3/4 cup chopped salted, dry-roasted peanuts or cashews
- 2 ½ cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
- Red pepper flakes (optional)
Directions:
- Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
- In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
- Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.
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Lisa Leake says
Thank you so much for sharing!
Sarah says
This Asean noodle dish looks delicious… as well as being gluten and dairy free, it looks quick and easy to prepare.