A Couple of First's and a Refreshing Salad Recipe

Oh, we've been having a HEAT wave here in California lately.  With temperatures reaching 90 degrees, we've {actually Paige} has hit a couple of firsts....I think she thrives in the heat or something.

Milestone number one happened before swim team practice one day when big brother, Bryce, talked her into jumping off the diving board for the first time ever.  I'm not sure if I'm more excited about her jumping or the fact that she listened and trusted her brother......he's the responsible of the two, he never intentionally does anything wrong {but if he does, he ends up telling me}.  He's just that type of kid.

Paige is not.

Here's for hoping she'll continue to listen to her older brother throughout their teen years.....

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Healthy Asian Noodle Salad

Asian Noodle Salad is a great, healthy, light weight salad perfect for dinner as a side dish or to stand alone.  

Ingredients you'll need (recipe below)

Asian Noodle Salad

INGREDIENTS

1 lb whole wheat spaghetti 

1/2 pound shiitake mushrooms

1 red bell pepper, thinly sliced

1 bunch asparagus

1 cup edamame

3 thinly sliced green onions

1/2 cup rice vinegar

1/4 cup soy sauce

1-2 tablespoons vegetable oil

1 teaspoon grated fresh ginger

1 tablespoon chopped fresh parsley

2 tablespoons fresh lime juice

salt to taste

DIRECTIONS

Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms, asparagus and red bell pepper during last 2 minutes of cooking. Drain.

In a small bowl, mix together vinegar, soy sauce, oil, lime and ginger.

Transfer pasta and veggies into a serving bowl; toss with ginger dressing, edamame and sliced green onions, parsley.


Enjoy!

Happy Wednesday!

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