cucumber and daikon noodle salad

the makings of a cucumber and daikon noodle salad

Guys I think spring is officially here. We had a rough patch for a while where it was constantly damp outside and then we had a freak snow day after a weekend of 80 degree weather. I’m blaming the inconsistent weather changes for my getting sick a couple of weeks ago, but I’m finally back at 100% and I think MPLS finally got the memo too! It’s been gorgeous out the last couple of weeks and it’s finally light out until 8pm which means it feels like an actual full day and I get my full share of sunshine. So if you didn’t know this about me, I LOOOOOOOVE natural light. My office building has wall to wall windows with blinds and if the blinds are closed when I come in in the morning I’m the crazy person who goes down the row and opens them all. There’s just something so wonderful about getting those sun rays into your day – I fully believe that we draw from that energy and put that zeal into our days. I could get all philosophical and deep about how when we eat plants we are really getting energy from the sun, but I’ll spare you that lecture this time around.

vegetable noodle salad with minty sauce

a yummy cucumber and daikon noodle slaad

There’s been a lot of ideas spinning around my mind with what I want to do with this space and how I can really share all the ideas I have in my ever-growing list with y’all, and I think things are starting to come together. When I started the year, I wanted this to be the year that I really commit to my creative side and being able to create things, like the recipes I share here with you. Stick around – I think you might like what I have in store. (:


Onto more important things – like this salad recipe. It’s kind of a non-recipe recipe, because it really involves just some veggies in a yummy sauce, and you can totally incorporate your favorite flavors and swap out veggies for what you have on hand. If you don’t have a spiralizer, you could use store-bought spiralized noodles, or you could really just mandolin some ribbons out of the cucumber and daikon here. The sauce is a super yummy, zingy, and slightly warm dressing which I think goes perfectly with veggies that don’t have much flavor on their own. You could easily swap for your favorite vinaigrette or peanut sauce. What I love about recipes like this is that it really is just a source of inspiration, as most recipes are. I’m not one of those people who has to follow recipes to the T – I like to use recipes more as guidelines that open up different possibilities. Hopefully you see this recipe in the same light.

a cucumber and daikon noodle salad with sweet potatoes and avocado a cucumber and daikon noodle salad with sweet potatoes and avocado

cucumber noodle salad

cucumber and daikon noodle salad
  1. 1 cup cucumber noodles
  2. 1 cup daikon noodles
  3. 1/2 cubed avocado
  4. sesame seeds, cilantro, lime wedges for garnish
for the mint chutney:
  1. 1/2 cup packed chopped mint leaves
  2. 1 cup cilantro, packed
  3. juice of 1 lime
  4. 2 tbsp honey
  5. 1/4 - 1/2 jalapeno, chopped
  6. 1 tsp cumin, ground
  7. 1/4 tsp ground ginger
  8. 1/4 tsp salt and pepper
  9. optional - 1 tbsp greek yogurt
for the sweet potatoes :
  1. 1 cup cubed sweet potatoes
  2. 2 tbsp olive oil
  3. 2 tsp ground cumin
  4. 1/2 tsp red chili powder
for the mint chutney:
  1. add all of the ingredients into a food processor and blend until smooth, adjust flavors based on taste.
  2. store in an airtight container in the fridge up to 1 week.
for the sweet potatoes:
  1. preheat the oven to 375 degrees F.
  2. lay the sweet potatoes on a lined sheet pan and top with the olive oil and spices. combine and lay in one even layer.
  3. bake for about 15 minutes or until the potatoes are fork tender.
to assemble the salad:
  1. add the veggie noodles to a large mixing bowl and toss with the mint chutney a couple of spoonfuls at a time until evenly coated.
  2. top with the sweet potatoes, avocados, and garnishes. serve room temp.
this brown kitchen

cumin roasted sweet potato tacos

cumin roasted sweet potato tacos

these roasted sweet potato tacos are the ultimate breakfast

these sweet potato breakfast tacos have a spicy kick

Happy Thanksgiving week, y’all!

You won’t believe it but it snowed on Friday. The day I left Minnesota to come back to Texas for the holiday this week IT SNOWS. LIKE WHAT. It was my first snow ever – and definitely not my last seeing that I’m heading back to Minnesota for the rest of winter – and it was quite the experience. First I made a huge ruckus in the office because three snowflakes floated by the window and I got too excited. Then the real snow started coming down and I was like omg look at the snow I can’t wait to go build a snowman. Then when I went outside I discovered that snow is in fact wet and not fun to walk through when it is pelting down at you. Then I thought that best way to remove snow from my side window was to roll the window down – this is when all the snow fell into my car and I decided that the best way to remove it was with my bare hands. Then with my freezing cold hands I had to drive two blocks to park my car in a garage and couldn’t get the window defogger to work so I drove approximately three miles per hour while hunched over the steering wheel hoping I didn’t run into anything. And that was my first snow experience. Hopefully it gets better from here – although I’m being told that probably won’t be the case.

In the mean time, I’ll be enjoying a 75-degree Thanksgiving in Texas where I will 100% over-indulge on mashed potatoes and pumpkin pie. It’s going to be great.

Make yummy breakfast tacos - be a breakfast hero  is there really a better way to start the day? choose a breakfast taco with spicy sweet potatoes

these sweet potato breakfast tacos have a spicy kick

Being that I’m back in Tejas even for just a week, it only seemed fitting that I make tacos. As many great things that there are about living in Minnesota, the one thing it’s missing is good tex-mex. Like sometimes your girl just wants to eat good breakfast tacos. Is that too much to ask? To keep with the theme of Thanksgiving, I used some sweet potatoes roasted with some ground cumin. For some reason I just can’t jump on the sweet potato casserole train – we had some at our Friendsgiving last week and at our office Thanksgiving party and I think I’m just on the savory sweet potato team…hence these savory sweet potato tacos. You can use a store-bought imli chutney – but I just think the homemade version is SOOOOOO much better. Make these for breakfast or make these for dinner. You won’t regret it. HAPPY THANKSGIVING, FRIENDS.

cumin roasted sweet potato tacos
for the chutney
  1. 1 slab of tamarind
  2. 5 cups of water
  3. 3 cups of granulated sugar
  4. 1/2 tbsp salt
  5. 1/2 tbsp red chili powder
  6. 1/2 tbsp ground cumin
  7. 1/2 tbsp ground fennel seeds
for the potatoes
  1. 1 sweet potato, cubed
  2. 1 tbsp olive oil
  3. 2 tsp ground cumin
  4. 1/4 - 1/2 tsp red chili powder
  5. 1 tsp salt
  6. 1 tsp pepper
for assembly
  1. red onions, sliced
  2. goat cheese, crumbled
  3. cilantro, chopped
  4. lime wedges
  5. eggs, in desired style
  6. avocado, sliced
for the potatoes
  1. 1. preheat oven to 375 degrees F. dice sweet potatoes into small cubes and lay on lined baking sheet. add the olive oil, cumin, chili powder, salt and pepper to the potatoes and combine until the potatoes are evenly coated. bake for approximately 25 minutes - until potatoes are slightly browned.
for assembly
  1. 1. warm the tortillas - either over a stove top pan or in the oven.
  2. 2. prepare the eggs - I like a fried egg, just heat up some olive oil in a pan to medium heat and crack the egg into the pan. cook until the edges are slightly browned and whites are cooked through.
  3. 3. slice the desired toppings - onions, cilantro, limes, avocados, cheese, etc.
  4. 4. lay out the tortillas - add the sweet potatoes, toppings, then the egg. drizzle on the chutney and squeeze on some lime juice. enjoy!
this brown kitchen