If you were to make me choose one favourite meal, hands down, no ifs, ands, or buts about it, it would be an Asian noodle salad. Yum, yum, YUM. The obsession started while working at Earl’s during my summers off of university, and for a good few years, I probably ate at least a few Thai noodle salads a week.
Oh my goodness… It goes without saying that our lives were totally turned upside down last November when our sweet Sam surprised us with his arrival 27 weeks into my pregnancy. We were absolutely blindsided and not the least bit prepared {hello, nursery that was still being used as a catchall room after our move home from the Middle East}. Add onto that a long NICU stay for Baby Bubba, us discovering that my appendix had ruptured {therefore causing the premature birth} a couple of weeks after his arrival, a 10-day hospital stay for me, us eventually bringing home a teeny tiny boy who screamed for several months, surgery for Sam, and then a pretty low-key summer with Brad at home, and to say that we’re just now starting to get into a groove as a family of four wouldn’t at all be an exaggeration. 10 months later, I’m still figuring out this mama of two gig. Wheeew.
Oh my goodness… I’ve been so bad about planning and preparing meals this summer. I swear 5 o’clock just pops up out of nowhere and suddenly I find myself in the kitchen scrounging around like a mad woman trying to find something that I can throw together in 20 minutes and call a meal. As a result, there’s been a whole lot of quinoa salad and other one bowl dinners happening around here this summer…
I love making this meal. It’s filled with veggies, it’s got lots of protein despite not containing meat, and Miss G absolutely gobbles it up. Not to mention that it makes enough to feed us all both lunch and dinner for a few days… Yay for being able to take a little cooking break!