Meredith's {Vegan} Pad Thai Amazingness

Meredith is amazing in general and today she completely blew me away with her Pad Thai recipe! She kills it in the kitchen and I'm so excited to share this with you. Here is her story:

Working in the food biz- doesn't always make for the most creative cooking at home. Sometimes when you think about food all day, you just want something really simple for dinner. We have a rotation of about 3 dishes that we always do variations of. 

But sometimes.... we mix it up! As I mentioned in my last post, we have a lovely intern Carly Gross here helping us this summer which gives me more ambition in the kitchen (does that rhyme?) and an extra set of hands. Not that you couldn't easily make this dish solo. It is very very easy.  

Anyways, the other night we made a lovely version of Pad Thai. It was absolutely a crowd pleaser, and not hard to put together at all.  It will certainly be a major player all summer long. 

The only special equipment need is a spiral slicer, but you could easily get away with doing a very thing julienne to the vegetables. 

We were serving 5 people so the recipe is kind of big- feel free to cut in half! 

Simple and delicious! 

We served it with an amazing bottle of chilled rose. 

Pad Thai Recipe
Serves 5

Vegetables / Salad

- 2 Zucchini’s, made into noodles with a spiralizer. Salt the zucchini for a least 30 minutes before serving. Rinse and drain. This takes the excess water out of the zucchini. 
- 3 Carrots, julienned 
- 2 Coconuts worth of meat, thinly sliced
- 2 Cups sugar snap peas, thinly sliced
-1 handful cilantro, chopped lightly
-Juice of one lime


Toss vegetables with sauce. Garnish and serve immediately. 

Pad Thai Sauce

- 1 Cup Almond Butter
- Juice of half of a lime
- 1 Cup Coconut Water
- 1-2 Tbsp Fresh Ginger, grated 
- 1/3 Cup Apple Cider Vinegar
- 2 Tbsp Red Chili, diced 
- 1 Tbsp Sesame Oil 
- 1 Tbsp Nama shoyu 
- 1 Tbsp White Miso 
- Salt to Taste 

Blend all ingredients in a high speed blender. 

Curried Cashews

Toss chopped raw cashews with a few teaspoons sesame oil, curry powder, and lots of salt. This MAKES the dish. If you don't like cashews you could sub almonds. 


Lime Wedge 
Sesame Seeds 

And look at the set-up. Meredith is SO-COOL in SO many ways! {Thanks Meredith}!

Meredith Shares Her No-Bake Protein Bars

As a women who has always appreciated culinary fads - I've definitely fell into the protein bar diet. I ate a Luna Bar for breakfast religiously in college, moved to Lara Bars when I got into "raw", had Greens Plus Bars shipped to me in Paris {freakish}, and now if I'm in a pinch - I will definitely grab a Kind Bar in the airport. 

Although THAT diet came to and end YEARS ago, I still love bars. I don't think that you need to live on them, or that they are necessarily the healthiest food,  but they are fun, nutritious {can be}, filling, and go really well with a cup of coffee.

Remember, they ARE a meal replacement. If you eat a bar on top of a meal, be prepared to have a stomach ache. 

OK, that's my spiel. 

All that being said, I'm usually too lazy to make my own. Until now.

This Summer we are testing recipes for Matthew Kenney's new book and we have a awesome interns in town to help. First on the scene is Carly Gross. She is a junior at University of Florida, is passionate about health and wellness and glows! She is super confident and talented in the kitchen so this Memorial Day we put her to work on those bars! :-) {For some beautiful food pics, follow @cgross on Instagram} 

We have some professional athlete clients who have requested protein bars, so starting a batch of bars to test seemed like a good idea. 

We chose to make a bar that didn't need to be dehydrated, nothing needed to be sprouted or blended, all you need is one bowl! Super fast and easy. 

This bar is high protein and low in sugar. You can substitute the honey for a little bit more coconut oil for a less sweet version.  

Meredith's No Bake Protein Bar Recipe

1/2 Cup Chopped Pistachios
1/2 Cup Pumpkin Seeds 
1/2 Cup Coconut Flour 
1/4 Cup Vanilla Protein Powder {we used our new favorite for the Be Beaming kitchen} 
2 Tbsp Hemp Seeds 
2 Tbsp Chia Seeds 
1/3 Cup Goji Berries 
1 Tbsp Jeruselum Artichoke Powder 
1/3 Cup Coconut Flakes 
1 Vanilla Bean 
1/3 Cup Hemp Milk 
1/3 Cup Coconut Oil 
2 Tbsp Coconut Butter 
1/4 Cup Honey 
2 tsp Cinnamon 
Pinch of Salt 


  • Mix all ingredients together and pressed into a terrine pan. 
  • Chill in refrigerator for approximately 1 hour. 
  • Slice into 12 1 inch bars. 


They are really, really good- enjoy for breakfast, or a post workout treat! 


Until Next time! ---------- Meredith

Grilled Summer Salad :: Memorial Day Weekend

I went to Whole Foods yesterday, in a hurry to grab food for the LONG weekend ahead. My boys' dad is out of town in Mammoth over Memorial Day so I wanted to get everything done beforehand. I stocked up on health snacks, liquids, dinner foods and a few special treats. While rushing through the produce isle I couldn't help but drool over the BEAUTIFUL veggies. I mean, everything look so fresh and full and vibrant. I grabbed red onion, sugar snap peas, radishes, parsnips, radicchio, dandilion greens, asparagus, avocado and everything that looks to-die-for.

I told myself I was going to make a HUGE raw salad with all of these items. Maybe add a little rice vinegar, some seasame oil and seeds?

But once I got home, I realized that the black turnips would be amazing if they were browned. That led me to grilling up the asparagus and radicchio as well {I know, weird, but I had seen it done before}! All I did was head a my pancake skillet with olive oil and sea salt. I didn't raise the heat above low/medium. So, nothing burned or charred.

I layered the salad with a few raw peas, red onion and greens. It seriously turned out amazing and even better than what I had imagined at the store! 

There was no sauce except on the raw dandilion greens I added Whole Foods band no added oil ginger sesame dressing. 

Grilled Summer Salad Recipe
makes 2 main dish salads

2 black turnips, super thinly sliced with knife or mandolin
1 small head radicchio, quartered with stem still attached at bottom 
1/2 red onion, thinly sliced
1-2 Tbls olive oil
1 bunch asparagus, ends snapped off
handful sugar snap peas, thinly sliced, with thick skin still on
2 cups dandilion greens, marinated in a good tahini dressing
sea salt, to taste
handful goat cheese or feta cheese, optional

Place a large pancake skillet on the stove top. Add 1-2 tbls olive oil. Keep flame at low to medium heat. Don't over heat the olive oil. If you want to turn the heat up, use coconut or grapeseed oil. Add sliced turnips until they lightly brown, add sea salt, turn over and do it again {about 5 minutes}. 

Once you remove the softened / lightly browned turnips, add the asparagus and radicchio plus a little sea salt. Brown those as well {see the photo of asparagus above} but don't over cook. 

Meanwhile, chop and then toss the dandilion greens in dressing. Let sit until ready to use. 

Slice the red onion very thing into strips. For the sugar snap peas, you can take the peas out of the pod or leave them in and cut into pieces. They are sweeter if you leave them in the pod. 

Layer the plates with grilled radicchio ----> turnips ----> marinated greens ----> peas ----> red onion ----> asparagus ----> feta cheese or avocado

Mix it all up and enjoy!!!!


My Fennel Corn Salad

It's that time again! Summer fruits and veggies are coming into season and I'm overwhelmed with excitement. 

One of my favorites, next to watermelon, is fennel. It is so fun to add fennel to all sorts of salads and dishes. 

This time, I'm sharing one of my all time favorite creations. It does have cheese, so it's not vegan friendly. You can leave the cheese out, but you will lose the sour taste, which makes this salad super unique. 

It's fresh, organic, clean and extremely full of flavor. Perfect if you're having company or barbequing outside. The jalapeno is the key ingredient here, so do NOT leave it out!

I also like to add toasted sesame seeds or hazel nuts crushed up on the top. You can top with green onion as well. Or just leave it as is. Adding wild arugula or another green herb makes the salad really PRETTY! Have fun. 

Enjoy and have an amazing weekend.

check out lots of great kitchen appliances at APPLIANCE PLANET
{photo credit: feta cheese from saveur magazine}

lemon & mint ice cubes {for your water}

Lemon Ice Cubes

5 lemons, juiced
5 sprigs mint, chopped or whole {optional}
1 1/4c water


blend all and pour into an ice cube tray. 
use 1-2 cubes in water for INSTANT lemon water. 


+ add 1-2 Tbls sweetener for lemonade. KIDS LOVE IT!
+ use lime & jalapeno for margaritas
+ add cayenne & maple syrup for "master cleanse" cubes