Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl mix together all ingredients for meatballs until fully combined.
Using your hands, form 15 meatballs and place on baking sheet. Bake for 30 minutes.
While meatballs are baking, whisk together ingredients for sauce and set aside and cook soba noodles per instructions on back of package.
In a large sauté pan, heat oil and minced garlic. Add in peppers, onions, and broccoli and cook for about 5-7 minutes.
Next, add in cooked pasta. Top with the meatballs and sauce and mix together. Add extra scallions and sesame seeds and enjoy!
Taylor Curtis
Hi friends, Taylor here!
There is nothing I love more than getting creative in the kitchen! One thing you should know about me is that I have the world’s largest sweet tooth, so I love creating nutrient dense recipes that satisfy my cravings!
My goal is for people to understand that food is fuel and it is not something to be scared of! I don’t believe in cutting things out, in my experience saying I can’t have something just makes me want it more! That being said, there are ways to make all your favorite dishes guilt-free while still filled with plenty of flavor, and that’s where I am come in!
I want everyone to enjoy good food, feel well after eating it, but most importantly I want everyone to have a healthy relationship with it! That’s why I love creating healthy recipes that allow you to enjoy all your favorite foods guilt-free while maintaining a healthy lifestyle.
Want to see more recipes? Follow me on my Instagrampage for my latest creations.
Mix all peanut dressing ingredients together and set aside.
Prepare all the salad ingredients in a large bowl, then pour the peanut dressing over the salad. Toss really well to get all the salad coated in peanut dressing.
You can eat this right away or chill for let chill for 30 minutes.
ingredients
Crunchy Salad
8 -10 oz
Grilled chicken breast (cubed)
2 cups
Kale
1 1/2 cups
Napa cabbage
1 1/2 cups
Red cabbage
1/2 cup
Red bell pepper (chopped)
1/2 cup
Shredded carrot
1
Mango (cubed)
1/4 cup
Cilantro
1 tbsp
Green onion
1/4 cup
Roasted peanuts (roughly chopped)
Emily Ogan
Hi! I’m Emily and I love helping others find balance in their lives through food, exercise, and fun. I’m a mom of 3 kiddos (7, 5, and 2) and a fitness, nutrition, and wellness coach for women trying to juggle all the things! In between shuttling my kids to school and activities, you’ll find me spending time outdoors (the beach is my fave spot!), walking my (elderly) pup, playing tennis with friends, chatting with clients, or cooking.
I spend a TON of time in the kitchen- I absolutely love trying new recipes and showing my clients that eating healthy doesn’t have to be limiting or boring. Follow me on Instagram at @livefitwithem, or check out my website, on tips for living a balanced and delicious lifestyle!
Combine ingredients through garlic in instant pot bowl.
Set pressure to high and timer for 10 minutes.
Shred chicken with forks.
Add lime juice, spinach, and cilantro.
Prepare ramen according to directions.
Ladle soup on top of prepared ramen and garnish with cilantro.
Let cool and enjoy.
Emily Ogan
Hi! I’m Emily and I love helping others find balance in their lives through food, exercise, and fun. I’m a mom of 3 kiddos (7, 5, and 2) and a fitness, nutrition, and wellness coach for women trying to juggle all the things! In between shuttling my kids to school and activities, you’ll find me spending time outdoors (the beach is my fave spot!), walking my (elderly) pup, playing tennis with friends, chatting with clients, or cooking. I spend a TON of time in the kitchen- I absolutely love trying new recipes and showing my clients that eating healthy doesn’t have to be limiting or boring. Follow me on Instagram at @livefitwithem for tips on living a balanced and delicious lifestyle!
Keeping the chicken seperate, combine all ingredients in bowl and mix well. Then, add chicken to marinate and let sit for at least 1 hour or leave refrigerated overnight.
ingredients
1 cup
Low Sodium chicken broth
1/3 cup
Teddie Peanut Butter – Smooth
1 tbsp
Honey
1 1/2 tbsp
Sriracha
1 tsp
Fresh ginger
2
Cloves of garlic
1 Lime
Just the juice
1 Small handful
Fresh chopped cilantro (garnish)
1 Small handful
Chopped peanuts (garnish)
instructions
Peanut Sauce
Over medium heat, add chicken broth, peanut butter, honey, Sriracha, ginger and garlic. Whisk to combine, bring to simmer, and continue to stir 4-5 more minutes over low heat until sauce thickens. Remove from heat, add lime juice
Assemble
Chicken: Grill over high heat 2-3 mins / side. You can also cook the chicken in a pan using 1 tbsp olive oil to coat pan. Arrange chicken on platter, add crushed peanuts, and cilantro. Dip into peanut sauce.
Rice bowl: ½ c prepared rice of choice, layer sliced cucumbers and carrots, add chicken on top, drizzle 2 tbsp sauce on top.
Emily Ogan
Hi! I’m Emily and I love helping others find balance in their lives through food, exercise, and fun. I’m a mom of 3 kiddos (7, 5, and 2) and a fitness, nutrition, and wellness coach for women trying to juggle all the things! In between shuttling my kids to school and activities, you’ll find me spending time outdoors (the beach is my fave spot!), walking my (elderly) pup, playing tennis with friends, chatting with clients, or cooking.
I spend a TON of time in the kitchen- I absolutely love trying new recipes and showing my clients that eating healthy doesn’t have to be limiting or boring. Follow me on Instagram at @livefitwithem for tips on living a balanced and delicious lifestyle!
We can’t get enough of this vibrantly colorful Soba Noodle Salad with Teddie Sauce. This dish can be served warm or cold and makes for great leftovers.
ingredients
Buckwheat soba noodles
Red cabbage (shredded)
Bell pepper (thinly sliced)
Chopped green onion
Shredded carrots
Snap peas
Cilantro
Jalapeño, thinly sliced
Raw cashew pieces
1
bag frozen edamame, shelled
TOPPING:
⅔ cup
Teddie Smooth Peanut Butter, unsalted
3 tbsp
Low sodium soy sauce or tamari
2 inch
Ginger piece, minced
2
Garlic cloves, minced
2
Limes, juiced
1-2
Red pepper flakes (omit if you don’t like spice)
1 tbsp
Pure maple syrup
1-2 tbsp
Warm water
instructions
Cook soba noodles according to package instructions.
Strain and rinse under cold water and put aside.
Make peanut sauce by whisking together all topping ingredients in a large bowl or blend in a food processor.
Add 1-2 tablespoons warm water at the end to thin out slightly (more if needed).
Mix all vegetables and cashews together in a large bowl and toss with peanut sauce.
Teddie Premium Extra Large Virginia Peanuts, chopped
instructions
Add Teddie Peanut Butter, soy sauce/tamari, rice wine vinegar, honey/maple syrup, garlic, ginger, and sriracha to a medium-size bowl. Mix until ingredients are combined.
Slowly drizzle water into the sauce, whisking well, until desired consistency is reached.
Add more garlic, ginger, sriracha, salt, or pepper to taste.
Drizzle it on crispy broccoli, noodles, stir fry, tofu satay — or use it as a dip for bell peppers, cucumber slices, dumplings, chicken wings, spring rolls — the options are endless! Top with Teddie Premium Extra Large Virginia Peanuts.
Store in the fridge in an airtight jar for up to a week. Enjoy!
