6,000 Calories Later…


It’s Monday after the Super Bowl. The Patriots took the win, Katy Perry and Missy Elliott rocked the halftime show (or didn’t if you’re of that opinion), and on average Americans consumed about 6,000 calories EACH. Yep, I’m not kidding. And unless you woke up this morning and ran a marathon, you’re not likely to undo the damage you just did in a day or two…you’ll be running that one off for a while! BJ and I definitely did our fair share of eating yesterday. I usually like to do it up a little more than I did this year, but being 6 months pregnant and completely exhausted from two straight weeks of wrangling my potty-training two year old, I got lazy. We love a good chip party in our house so good old-fashioned queso and guacamole did the trick. I doubt we reached the 6,000 calorie mark but it still feels good to err on the healthier side today. Green smoothies for lunch and a super flavorful, yet nutritious salad for dinner.

If you’re interested in joining us in making better food decisions today, you should definitely give this Crunchy Ramen Salad a go. It’s really easy to throw together and your family will love it! If you want to add more protein, top it with sliced grilled chicken. This will likely become a family favorite and your go-to recipe for potlucks and picnics. Enjoy!


Crunchy Ramen Salad with Mango and Asian Honey Vinaigrette

Salad Ingredients:

1, 12 to 16 oz. bag tri-colored coleslaw mix
2, 3 oz. packages of ramen noodles, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
2 avocados, peeled, pitted and diced
1 cup frozen mango chunks, thawed and chopped
1/2 cup thinly-sliced green onions
Asian honey vinaigrette (see ingredients below)

Vinaigrette Ingredients:

2/3 cup olive oil
1/3 cup honey
1/3 cup rice wine vinegar
2 teaspoons soy sauce
1/4 teaspoon sesame oil
salt and pepper, to taste

  1. Heat oven to 425 degrees. Spread the crumbled ramen noodles on a baking sheet and bake for about 5 minutes, or until noodles are slightly toasted and golden. Remove baking sheet, toss and return it to the oven and toast for an additional 2 minutes. Keep an eye on the noodles so they don’t burn. Remove and set aside.
  2. To make the vinaigrette, whisk all ingredients together until combined.
  3. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  4. Serve immediately, or cover and refrigerate for up to 2 days.


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