Good morning lovelies!

How is your day going so far? Things are finally starting to feel a little more back-to-normal around here. I finished unpacking last night from the Can Fit Pro fitness conference this past weekend, and from SeaWheeze the week prior. I’ve got one more trip to make this Friday, but in the meantime I’ve loved these past couple of nights in my own bed! Cooking meals in my own kitchen has also been lovely. As great as hotels can be, there’s nothing like a huge salad beast and a green smoothie upon returning home.

I didn’t post a recipe last week because I wanted to share my west coast travels with you, but it’s back to normal today and I can’t wait to share this one.

1. Recipe of the Week. Alright, sweet toothed friends. I’ve got a treat for ya today! For weeks I’ve been going to the farmers’ market in hopes of hunting down some delicious, perfectly ripe peaches. You know, the kind that are so perfect that the juice dribbles down your chin and on to your white shirt but you don’t care because the taste is so mindblowingly amazing. It seemed like every time I went, the peaches I was sampling just weren’t quite ready yet. They were pithy, powdery, and despite supposedly being ‘free-stone peaches’, they seemed to cling on to the pit like a child on the wall of a pool during their first swimming lesson.

peaches in paper bag

About 3 weeks ago, this changed. I bought a basket to split with one of my co-workers, and she came to work just a couple of days later informing me that hers were gone. My half didn’t last much longer either, especially after I had such great success with this week’s recipe, Grilled Peaches with Greek Yogurt and Balsamic Drizzle. I’ve been dreaming them up since last summer when my BBQ ran out of propane and I couldn’t be bothered to replace it. Patience is a virtue.

Grilling peaches on bbq

Fruit doesn’t need a whole lot of time on the BBQ, but don’t forget to give the grill a good oiling before you start or else you might end up having to sacrifice a lot of it to the hot bricks below. I brushed mine with a little coconut oil before turning the heat to medium and grilling the peach halves for about 5 minutes.

Grilled Peaches with Greek Yogurt and Balsamic Drizzle

For the balsamic drizzle, a really good, thick dark balsamic is your best bet. If yours isn’t so thick, you can reduce it in a saucepan on the stove until it reduces to about half its original volume. With only 5 ingredients (all of which are squeaky clean), this is a dessert that will satisfy your craving for something sweet without all the additional fat and calories of less-healthy options.

Grilled Peaches with Greek Yogurt and Balsamic Drizzle 1

Click here for the recipe!

Grilled Peaches with Greek Yogurt and Balsamic Drizzle
2. Sea Snax Oodles. Ever seen these guys before?

sea snacks oodles

They’re my latest new find from Fiddleheads, and couldn’t wait for this Tuesday to roll around so that I could try them out. I’ve posted several recipes containing noodle alternatives in the past (check out my Clean Vegan Pad Thai, Baked Salmon with Creamy Lemon Dill ‘Pasta’, All Tangled Up Salad, and Baked Spaghetti Squash with Herbs and Garlic if you’re interested) and I’m adding another one to my list.

sea snax oodles

Sea Snax Oodles are noodles made of wakame seaweed. Sea veggies are crazy good for you, and although high-quality seaweed can be a bit pricey, it does wonders for helping to maintain a healthy thryoid and balance electrolytes. The Sea Snax Oodles are vegan, gluten free, low in fat, and require zero cooking. Like tofu shirataki noodles, all you need to do is rinse them off to remove the salty solution they’re packaged in.

sea snax oodles

sea snax oodles

To put my noodles to the test, I added them to a stir fry of chicken, peppers, carrots, broccoli, zucchini, water chestnuts, and a few cashews. I cooked my veggies and chicken in a wok first with some garlic, ginger and oyster sauce, and before wiping it out, gave the noodles a quick toss in the remaining sauce to warm them up a bit. This was the result:

sea snax oodles stir fry If you’ve ever had clear kelp noodles before, you know they have a very rubbery texture. They’re chewier than standard wheat-based pasta, but Sea Snax wakame noodles have a texture that is much more similar to that of ramen noodles. They were soft, and actually had a really pleasant flavour (unlike clear kelp noodles, which don’t taste like a whole lot at all). At $6.99 for a 2-serving bag, I’m not sure these will become a regular item in my grocery cart. But as a once-in-a-while treat, I’d totally buy them again!

sea snax oodles stir fry

And last but certainly not least, the winner of my Camelbak Arc 2 hydration belt giveaway is Shirley! Congratulations! I’ll email you shortly to get your address, and your Camelbak will be on its way shortly!

So tell me…

  • Have you tried wakame noodles before?
  • Did you do anything new yesterday?