Roasted Daikon Radish, Carrots and Peppers

Ingredients:

• 1 bunch daikon radishes, 3 daikons, scrubbed and sliced into 1/4-inch rounds
• 4 carrots, peeled and cut into 1/4-inch rounds
• 1 red bell pepper, thinly sliced
• 1 shallot, thinly sliced
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar

Instructions:

1. Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
2. Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
3. Enjoy!

https://sarahscucinabella.com/2013/05/29/roasted-daikon-radish-carrots-and-peppers/

Tuna Salad Collard Wraps

Ingredients:

• 1 can albacore tuna
• 1 tbsp olives, green or black, diced small
• 2 tbsp red pepper, diced small
• 2 tbsp chickpeas
• 2 tbsp basil, chopped
• 1 tbsp avocado oil mayo 
• salt and pepper
• 1 collard wrap

Instructions:

• Trim collard green stem so it's thinner and easier to roll. Set aside.
• In a small bowl add tuna, olives, red pepper, chickpeas, basil, mayonnaise and salt and pepper.  Toss gently until combined.  Taste and add more salt if needed.
• Lay collard green out on a flat surface and pile some tuna salad at the bottom of roll.  Fold sides in and roll.  Cut in half if eating immediately.  Wrap in wax paper and store in fridge if meal prepping.  

https://www.seasonalcravings.com

Stir Fried Rice Noodles with Vegetables

INGREDIENTS

• 250g / 8.8 oz Rice Vermicelli
• 4 White Lisbon (Scallion/Spring Onion): ⅕ cup (21g) cutted into rounds
• 1 medium eggplant (170g)
• 2 medium zucchini (400g)
• 1 large red bell pepper (244 g)
• 1 carrot (88g)
• ⅙ stalk celery, medium (6g)
• 2 cup cherry tomatoes (380g)
• ⅕ cup (40g) soy sauce
• ⅕ cup (45g) extra virgin olive oil + 1 teaspoon (4g) for cherry tomatoes
• 8 basil leaves
• 2 teaspoon oregano
• dash of salt (or more) + more to cook rice vermicelli
• pepper, to taste
• optional: a few drops balsamic vinegar
• optional: two pinch of cinnamon

INSTRUCTIONS

1. Wash and drain each vegetables
2. Cut white lisbon and celery into rounds
3. Cut eggplant into thin slices, cut each slice in three parts
4. Cut red bell pepper in half, then thinly slice it 
5. Cut carrot in half, slice it and cut each slice in three parts
6. Cut zucchini in half, slice it and cut each slice in three parts
7. Extract juice from cherry tomatoes, with a blender, a food mill or a juicer.
8. Combine tomatoes juice with 1 teaspoon oil, basil leaves, oregano, dash of salt, pepper, balsamic vinegar and cinnamon. set apart
9. In a saucepan, cook oil at medium temperature for about a minute. Add veggies except onions, continuously stir for about 10 minutes at medium temperature. Add onion, cook for 1 minute. Add soy sauce, cook for 1 minute more
10. Cook rice noodles in warm water and a tiny bit of salt. I cooked mine for 4 minutes
11. Add rice noodles and cherry tomatoes sauce into saucepan, cook with veggies for about 2 minutes
12. Serve warm

http://www.greenroadtobliss.com/stir-fried-rice-noodles-with-vegetables/