Red Spicy Peanut Noodles

I combined two of my favorite things here--veggie noodles and peanut sauce. These noodles are actually made from a combination of beet, sweet potato, zucchini, and yellow squash. Once you cook them, the beets color everything red. I love peanut butter, so naturally this is a sauce I make pretty often! The peanuts make this a filling meal on its own, but occasionally I'll pair this with crumbled tempeh. Also, any veggie combination would work well here--whatever you have on hand!

Red Spicy Peanut Noodles

Ingredients

Sauce:

• 1/4 c natural peanut butter
• 1 Tbsp sriracha
• 1 tsp toasted sesame oil
• 1 Tbsp low sodium tamari or soy sauce
• 1 tsp miso paste
• 1 tsp agave nectar
• 1/2 tsp minced garlic
• Cracked pepper to taste
• 2 Tbsp water

Noodles:

• 1-2 beets
• 1 sweet potato
• 1 zucchini
• 1 yellow squash

Toppings:

• Chopped peanuts
• Cilantro
• Sriracha

Instructions

Combine sauce ingredients and heat in a saucepan on medium heat. Spiralize the vegetables and heat over low/medium heat in a saute pan with a drizzle of oil until desired softness. I usually heat them for about 10 minutes. Top the noodles with the sauce or mix it all together. Top with toppings, and enjoy!

Chocolate Sweet Potato Balls

One of my favorite quick snacks to have on hand: any kind of date/nut balls! I'm always coming up with new varieties. Just throw the ingredients in the food processor and you're ready to go. I like these Chocolate Sweet Potato Balls because they sneak in a vegetable, and you'd never know. The sweet potato adds a nice sweetness and moisture. And again, more chocolate flavor in a healthy way. I'll add some to my breakfast or grab a few before heading out to the gym.

Chocolate Sweet Potato Balls

Makes 12-14 balls

Ingredients

• 1 1/4 cup medjool dates
• 1/2 cup cooked sweet potato
• 1/2 cup almonds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup natural peanut butter
• 1 Tbsp chia seeds
• 2 Tbsp raw cacao powder

Instructions

Combine all ingredients in a food processor. Top with a mix of shredded coconut and cacao powder. Store in the refrigerator.

Strawberry Mocha Smoothie

This smoothie is a great way to start your morning. It's your cup of coffee and your breakfast all in one! Whenever I can combine my morning splash of caffeine with my meal, I'm in, seeing as I always manage to find myself rushing out the door for work. This Strawberry Mocha Smoothie is refreshing and provides that much needed coffee flavor in the morning hours. I used raw cacao powder in this recipe, as I do in many of my smoothies. Raw cacao powder is different from typical cocoa powder because it is made from minimally processed cacao beans and lacks added ingredients. Cacao powder is a great source of antioxidants, along with several minerals including magnesium. Surprisingly, it's also a source of dietary fiber!

Strawberry Mocha Smoothie

Ingredients

• 1 frozen banana
• 6 frozen strawberries
• 2 teaspoons coffee concentrate
• 1 1/2 teaspoons raw cacao powder
• 1 tablespoon almond butter
• 1/2 cup almond milk

Instructions

In a food processor or a high-powered blender, combine the frozen banana and strawberries until smooth. Then add the remaining ingredients and blend until combined. I topped it with cacao nibs, but any of your favorite smoothie toppers would work.

Enjoy!

About

Welcome to Garden Goddess Kitchen! My name is Melissa Odorisio and I am Registered Dietitian living in Tampa, Florida. My goal is to provide you with fresh, tasty recipes that will fit easily into your daily life. My cooking is based on whole, plant-based foods and a busy lifestyle. Eating healthy and incorporating more fruits and vegetables doesn't have to be as hard as some may think!

Background

I was born and raised in Florida and became interested in nutrition when I was in high school. I grew up with a heavy influence from my grandmother, a Registered Nurse, and always knew I wanted to work in the field of health. I attended college at the University of Florida where I received a Bachelor of Science in Food Science & Human Nutrition with a Dietetics specialization. I completed my dietetics internship in the Tampa area and then worked for WIC, a nutrition program for low-income women and children. While working, I completed my Master of Science in Medical Science with a Health Science specialization from the University of South Florida College of Medicine. I later moved into clinical nutrition and currently work as a Clinical Dietitian specializing in nutrition support at a local hospital.

Credentials
LDN: Licensed Dietitian/Nutritionist, State of Florida (2010)
RD: Registered Dietitian, Academy of Nutrition and Dietetics (2010)
CNSC: Certified Nutrition Support Clinician - American Society for Parenteral and Enteral Nutrition (2013)
MS: Master of Science in Medical Science - Health Science, University of South Florida College of Medicine (2012)
BS: Bachelor of Science in Food Science & Human Nutrition - Dietetics, University of Florida (2008)

Apart from the website, you can connect with me through email, Instagram, and Twitter. Happy cooking!