Last week it seemed that spring was on the horizon, the sun was warming up and the birds where chirping and then Stella happened. She was a vicious woman and she brought with her snow, endless cold, wet snow. This was no ordinary snow, it wasn't fluffy and sweet but instead came down with a vengeance, obliterating any thought of spring. As the white stuff fell from the sky in droves, inch after inch until 30 had been accumulated I figured what else can I do but make some food.

As a food blogger you probably think that I am prepared for situations like this, a full pantry of grains and legumes, veggies loaded into the crisper and spices stored in every space but the truth is, I was not prepared for this storm. I tend to grocery shop once a week, buying fresh produce for smoothies and focusing on ingredients for one amazing meal for the week. I often eat this 2 or 3 times that week and then eat something simpler the other days. This week I did not make it to the grocery store so I had to scavenge for something great to eat.

That is how this delicious bowl was created, from scavenged refrigerator ingredients, basically the last of everything. The last of the quinoa, the last of the olive oil, the last of the chili sauce, the dish should really be called the last chance bowl since it was made with so many last bits of things. However, often times, this causes you to be creative and really think about how you are going to combine the ingredients on hand into something that really stands out.

In order to do this, I stuck with a Thai flavor pallet even though I was not necessarily using Thai ingredients. Sauteed asparagus and garlic became the focus as well as a hard boiled egg, apple cider vinegar marinated cabbage, a cucumber and of course the sauce! What dish would be complete without an amazing sauce, the fresh ginger, lime juice, soy, and Thai chili created an amazing blend of flavors that highlighted the fresh veggies and the heartiness of the quinoa. I hope that you enjoy!

Ginger Chili Lime Asparagus and Egg Quinoa Bowl

Makes 2 servings

1 cup dried Quinoa

2 cups Water

2 tbs Olive Oil

5 cloves Garlic, chopped

1 lb Asparagus, ends removed and cut in half

2 cups Cabbage, sliced

2 tbs Apple Cider Vinegar in 1 cup of Water

Pink Himalayan Sea Salt

I small Cucumber, sliced

1 tbs Sesame Seeds, toasted

2 Eggs, hard or soft boiled

Ginger Chili Lime Sauce

2 in fresh Ginger, peeled and grated

1 tbs Thai Chili Sauce

1/2 Lime, juiced

1 tsp Sesame Oil

1 tsp Olive Oil

1 tbs Soy Sauce

1/4 cup Water

Optional Garnish: Lime Wedges, Scallions, Peanuts

In a medium sauce pot, add 1 cup of quinoa, 2 cups of water and a sprinkle of sea salt, bringing to a boil before covering and reducing to a simmer for 20 minutes or until the water is absorbed.

Meanwhile, in a small pot add the cabbage, apple cider vinegar and water as well as a bit of salt and bring to a boil. Reduce heat and let simmer for 20 minutes as well or until softened and slightly tangy.

As the quinoa and cabbage cook, add 2 tbs of olive oil to a saute pan heating over medium high heat. Add the garlic, sauteing for 1 minute until fragrant and then adding the asparagus and a sprinkle of sea salt. Toss and cook until the asparagus is warmed, slightly browned yet still snappy.

Combine all of the sauce ingredients in a small bowl and whisk them together, adding more water for a thinner sauce and less for a thicker sauce.

Divide the quinoa into 2 bowls, top with the garlic and asparagus, cabbage, sliced cucumber, and hard boiled egg. Sprinkle with the toasted sesame seeds and top with the sauce. Garnish with scallions, peanuts and a squeeze of lime juice if desired. Enjoy and healthy eating!

I have been on a major soup kick in the past few weeks. This winter hasn't been particularly cold but soup has really been a staple in my kitchen. Perhaps it has to do with the way it warms the body from the inside out or the way in which the flavors linger in the air while cooking. Either way, I adore having a huge pot of soup available and it makes for easy eating throughout the week.

Soup is particularly great because it packs a powerful punch of vegetables and antioxidants and can in fact be quite healing. This particular soup is filled with cold fighting foods and balancing elements. Garlic is a natural anti-fungal and kills bacteria in your system as well, ginger is anti-inflammatory and boosts your immune system and miso improves digestion and is a natural probiotic due to its fermented state.

In truth, I eat very little pasta, hardly any really and this soup does not need the udon noodles to make it delicious but as I was looking through the grocery shelf for some great veggies to add I couldn't pass up those thick, chewy noodles. In order to make the soup gluten free you could add rice noodles or quinoa as well.

I hope that this soup makes you feel like $100 and warms you up as winter continues to make its rounds. Enjoy and healthy eating!

Healing Ginger and Garlic Miso Soup with Udon Noodles

8 oz container of mushrooms (I used Baby Bella but any will do)

2 tbs Olive Oil

2 large Carrots, sliced

4 large Cloves of Garlic, chopped

2 in Ginger, minced

2 cups Baby Spinach

4 Scallions, white and light green parts chopped

1 package of fresh Udon Noodles

2 heaping tbs Miso Paste dissolved in 6 cups warm water

Pink Himalayan Sea Salt to taste

In a large pot heat the 2 tbs of olive oil over medium high heat before adding the carrots and mushrooms. Saute until the mushrooms are slightly brown then add the ginger, garlic and scallions (reserve a little for garnish) stirring to combine and cooking until fragrant and softened. Dissolve the miso in 6 cups of warm water before adding to the pot, bring to a boil before reducing to simmer, covered, for 20 minutes. Add the spinach and udon noodles, cooking for another 2 minutes until heated through. Add salt to taste. Ladle into bowls and top with extra scallions and a dash of chili sauce for heat if desired. Enjoy!