Fusion Noodles

Another leftover creation that turned out so delish, that I will just make it on purpose and not wait for leftovers!  A little Italian, a little Asian – win win!

Of course I had sprinkled everything on top, really pretty, to take an appetizing Insta-pic but then I stirred it and started eating it before I remembered to take the PICTURE!!


We like the really thin spaghettini or vermicelli noodles when we are eating pasta.  I  love to have just a little taste of noodle and mostly taste the veggies and sauce that I’ve dressed it with.

Since, I was starting with leftover spaghettini that had been in the fridge, it was cold and I decided to roll with it and make a cold noodle ‘salad’.


I added my seed mix. This SUPERFOOD mix I’m trying for the first time.  Usually I just add hemp hearts and the “salad topper” from Costco that has pumpkin seeds, sunflower seeds and dried cranberries in it.  Either way these seeds are a healthy source of fat, great fibre and add a nice crunch.  I also sprinkled some chili powder, S&P and chopped up fresh basil.  For a little moisture and some salty asian flavour (because that is what I love, give me heat and salt and I’m a happy girl!) I added a splash of tamari. Tamari is fermented soy sauce.  Because of the fermentation, the salt doesn’t effect your blood pressure the same way that it would with other salty products and it is gluten-free if you need that.


If you decide to give it a try I hope you like it as much as I did!

Barley salad is barely salad!

This is such an amazing and simple fall meal. Great for easy school lunches or a quick dinner on a busy evening.  The bright red pomegranate not only looks great in the picture but gives this hearty meal a fresh, juicy pop that my kids love 🙂

barley salad

**barley is a heart healthy whole grain, full of many vital nutrients such as vitamin B6, chromium, potassium, folate, etc.  It promotes the growth of beneficial gut bacteria and is a great source of dietary fibre promoting good digestion **

After the barley was washed and rinsed I covered it in about 2 inches (5cm) of water and added a teaspoon of bouillon.  It cooks very similar to rice in that the water gets absorbed into the grain, therefore the flavour that you add to the water also gets absorbed!  The barley alone was so good that my little girl had a mini quick bowl with nutritional yeast (she eats almost everything with nutritional yeast, it’s like her ketchup)  while she waited for me to chop the veggies for supper.

I chopped up some fresh veggies that my family loves such as cucumber (B vitamins), tomatoes (antioxidant), dill (aids digestion), green onions (immune boost, stabilize blood sugar), carrots (vitamin A), and pickles for that salty crunch.

Pomegranates are in season right now and I like to take advantage of including fresh seasonal fruits and veggies whenever possible.  They are a powerful antioxidant and a great source of vitamin C…  not to mention fun to eat!


Leftovers for lunch!  I added a little cilantro to the barley salad and I never seem to be able to get enough steamed kale and asparagus with a squeeze of lime 🙂