Really, it’s supposed to be summer. Really. Unfortunately, it’s not. It’s still spring, complete with rain, slightly chilly weather, and the need for something light, yet warm. If you still need time to fit into your summer clothes, Mother Nature is buying you time!
I am using my time to build a new blog. Again. It wasn’t an easy decision; I stayed up all night debating wether or not to pay for a self hosted blog. Wether I was going to continue to blog for the next few years. Wether or not I was committed.
So I’m committing. This is my baby. And I can’t wait to share all my adventures with anyone who happens to stumble upon it.
This light lunch was basically thrown together in a matter of minutes with whatever I had on hand. Namely: rice noodles, celery, parsley, carrots, and bell peppers. I used a package of Thai Kitchen Rice Noodle Soup, lemon grass and chile to be exact. But I threw out the seasoning package; the ingredient list read like an advanced chemistry experiment, one that I prefer not happen in my tummy.
Rice noodles were boiled in the microwave (I said minutes, remember?) and drained. Then, I topped them with assorted veggies, a squeeze of lime, and peanut sauce. Then, I decided that I needed more protein! So I made an egg white omelet with more parsley and added it on top of everything. It’s all about improv, people! As you can tell, I didn’t think things through (what’s new?) and left the peanut sauce till last. Not the most photogenic spring roll in a bowl, but still delicious.
Deconstructed Spring Rolls:
- 1 package Thai Kitchen rice noodles (approximately 2 oz rice noodles), boiled and drained
- 4 baby carrots, sliced into matchsticks
- 1/4 bell pepper (I used green), sliced thinly
- 1/2 stalk of celery, chopped
- 1/2 lime, juiced
- 2-3 tbsp parsley, coarsely chopped
- optional: egg white omelet or sliced boiled egg
- 2 tbsp peanut butter (I used prepared PB2)
- 1/2 tsp stevia (although it’s better with honey)
- dash of cayenne pepper
- 1/2 tbsp of warm water
- 1/2 tsp soy sauce
- 1/4 tsp of ground ginger
In a small bowl, combine the ingredients for the peanut sauce and mix thoroughly. Add more warm water if necessary. Be careful though, you can always add, but not subtract.
In a bowl, place the rice noodles and top with peanut sauce. Add the vegetables and parsley on top, then drizzle with the lime juice. Top with the optional egg.
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