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Stop the Presses! Breaking News!

Do you remember the Cold Noodle Beef Bowl from last week? WELL. My sweet, sweet boy enjoyed that so much I decided to create another cold noodle bowl combining his TWO most favorite foods ever. Salmon and Peanut Butter!

…and they said it couldn’t be done. Ha!

When I say they are his favorite foods, that would be the understatement of the decade. I mean he would eat these 2 foods 24/7 for eternity if he could. His heaven will absolutely consist of platters and platters of salmon and endless wash tubs of peanut butter. The man puts that stuff on everythang!

One may ask exactly HOW did I combine peanut butter and fish, and it form a pleasing combination. I agree, that would not normally seem the match made in flavor heaven. However, there is a simple answer. Peanut sauce. It works. Trust me.

Now we have a very, very, happy, sweet boy. The only complaint he had was it needed more salmon. And more peanut butter. Duh. When will I ever learn?

When Hass is happy, I’m happy. He has his salmon and peanut butter, and I have wine and….well, more wine! All is right in our world. Cheers y’all!


Salmon Cold Noodle Bowl with Baked Vegetable Wontons



  • 2 Salmon Filets
  • 7 Sliced Strawberries, cubed
  • 1 avocado, cubed
  • 1 orange, peeled  and in sections
  • 4 ounces whole grain spaghetti, cooked and chilled (Flavored noodles such as a Sesame Ginger are GREAT in this recipe)
  • 1/4 cup diced scallions or green onions
  • 2 tbsp. chopped Cashews
  • 1 head of Boston lettuce,  roughly chopped
  • Black seeds optional*
  • *I also added 1/2 cup Swiss Chard as I had some on hand. You could also use Spinach or other greens


  • 1/3 cup fresh lime juice
  • 1 tbsp. sliced pickled ginger – diced as finely as possible
  • 1/4 cup water
  • 3 tbsp. low sodium soy sauce
  • 3 tbsp. Better N Butter Peanut Butter
  • 3 tbsp. sugar free maple syrup or honey
  • 2 tsp. chili paste
  • 2 garlic cloves, minced
  • 1 tsp. Sesame Oil – Optional


  • wonton wrappers
  • 1 cup shredded cabbage
  • 1/2 cup shredded cabbage
  • 2 tbsp. minced pickled ginger
  • 1 tsp. soy sauce
  • salt & pepper to taste

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Begin the peanut sauce. Add all ingredients to a small pot. Cook on medium high heat stirring with whisk until mixture is warmed. Remove from heat. Set aside.

To make the wontons, blend all ingredients except wrappers in a small bowl. Add 1 tbsp. water to the bottom of the bowl and steam vegetable mixture in the microwave for about 2 minutes or until crisp tender. Place 1/2 tsp. mixture in the center of each wrapper. Fold corner to corner so it forms a triangle. Seal seams with a wet fingertip. Bring the two opposite corners together and pinch to seal. Brush with melted butter and bake at 400 for about 15-20 minutes or until wontons are crisp and golden brown.

Bake salmon fillets at 350 until done. In a large salad bowl, place chopped lettuce, chilled noodles, fruits and veggies and top with Salmon filet and chopped nuts if desired. Serve with light peanut sauce.

From diet fail…to diet fabulous!

If you’re not a fish person, try the Beef Cold Noodle Bowl here.

Side note: If you haven’t tried Better N Butter, TRY. IT. Be prepared to drool for a lot less bad stuff.

  • 85% Less Fat
  • 40% Less Calories
  • No Cholesterol
  • No Preservatives
  • No Refined Sugars
  • Natural Soy Lecithin
  • Non GMO Peanuts

Hass & me 3

I like happy hubby 🙂 Bon Appetit y’all!