Well these last to months have literally been crazy around here. Almost three weeks ago we got MARRIED! It was a perfect day, a perfect weekend, filled with love, laughter, family, friends and maybe a little too much wine! The events and planning leading up to the wedding were filled with anticipation and excitement and left me slighty exhausted, if I might be honest. It is definitely no joke planning a wedding with two little guys requiring my constant attention but I suppose that was all part of the process.
After the wedding, we had a mini honeymoon(ish) in sun-drenched Osoyoos at a resort that had the feel we had snuck away to a tropical island with bar service pool-side yet also tiki huts and loungers beachside – the perfect combo. We had our kids with us but my mom came along, as she also desperately needed a little vacay from helping us so much with the wedding. In return, she helped us with the kids so we were able to go on a wine tour, out for delicious dinners, paddle boarding and walks along the beach. In the evenings we all enjoyed a glass of Okanagan wine together on our patio looking over the water.
No longer than three days after we returned from our honeymoon did we pack up and jet off again, this time to our annual family-run festival at Whatshan Lake Retreat, one of our favorite places ever. Our family had a blast dancing to the talented musicians, paddle boarding on the quaint lake, eating from the tasty food trucks, connecting with all the volunteers, and jamming and singing together around the communal campfire. My hubby and I even went to a yoga class and had massages! I could have stayed up there forever, my hubby had to basically pull me out of my lawn chair kicking and screaming like a child. Every time we go up there I feel re-grounded, re-connected with nature and completely relaxed as if we are in this sort of spiritual bubble that I never want to pop. There is just something special about that place and I would encourage you (if you live near) to go there.
Now here we are, after being home for just a few days, suitcases are unpacked and laundry folded and even though we had such a blast throughout our jam-packed beginning of summer, it feels so good to get back into the swing of routine and have our house feel a sense of “normalcy” again.
So just in case you were wondering where I went for the last little while, there you have it! I missed my food blog and am pleased to immerse myself back into it. My goal is to be more consistent in posting recipes and please also follow along with me on Instagram: https://www.instagram.com/theroastedchickpea/ and Facebook: https://www.facebook.com/theroastedchickpea/ as there may be days where I do not have the time to publish a full blog post on this website, but I do try to, at the very least, post healthy food inspiration with a quick recipe or link to a recipe on those places.
Lastly, here is the healthy and satisfying soba noodle salad recipe inspired by a restaurant I worked at for almost 5 years that had the most divine, ever popular and always craving, soba noodle salad on the menu. This recipe is a vegan version packed full of vegetables, protein from cashews and edamame beans, heart-healthy soba noodles and a light and flavorful sweet sesame ginger dressing. For those who are new to soba noodles, they are a Japanese style of a noodle made of buckwheat flour, are a good source of manganese, fiber, iron, protein and carbohydrates and have less calories than traditional white pasta. Soba noodles are also gluten-free, so a great option for alternative diets or those with celiac disease.
Enjoy this super healthy and refreshing soba noodle salad with sweet sesame ginger dressing, it will surely be a crowd pleaser!
- Package of Soba Noodles (100% buckwheat)
- Shelled Edamame beans
- Snow peas
- Red and/or yellow pepper, sliced
- Radish, sliced
- Cucumber, cut into matchsticks
- Carrot, spiraled or grated
- Green onions, sliced
- Cashews, roasted
- Optional add ins or substitutions: avocado, shredded purple cabbage, green beans
- 1 tsp grated ginger (about 1 inch piece)
- 1 tsp minced garlic (about 2 cloves)
- 1 lime, juiced
- 2 tbsp honey (swap for alternate sweetener if vegan)
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 2 tbsp soy sauce (make sure to Braggs if gluten-free)
- 4 tbsp water
- Cook soba noodles according to package (usually just bring to boil pot of salted water and cook noodles for around 6 minutes and be sure to rinse under cold water after finished cooking)
- Bring medium pot of water to boil and cook shelled edamame beans 3-4 minutes. Drain
- Chop, cut, slice raw vegetables of your choosing
- In jar or small mixing bowl, whisk together dressing ingredients
- Combine all ingredients together. I like using the spiraled carrot as a garnish in the center of the bowl