Get Me to the Greek


Not only is summer my favorite season for fruit, I’ve found that everything just tastes fresher. And after an extended weekend in Palm Springs where there was quite a bit of indulging and lots of vino, I found myself craving as many veggies as I could pile into one bowl. Enter a favorite go to of mine: an updated Greek salad with lentils for added protein. It’s quick, easy, and refreshing in the rising temps, and so satisfying! 
Ingredients

  • 1 roma tomato, seeded
  • 1/2 red onion
  • 1/2 orange pepper
  • 1/2 English cucumber
  • 1/3 container seasoned feta from Trader Joes
  • 1/3 container cooked lentils, chilled
  • 2 tbsp olive oil
  • Salt to taste

Directions

  1. Slice and seed the tomato, this keeps the salad from getting mushy
  2. Chop the tomato, cucumber, and pepper into equal size pieces
  3. Slice the onion into thin strips
  4. Top with feta and lentils 
  5. Drizzle with olive oil, salt to taste
  6. Mix and Enjoy!

It’s that simple!

Zoodon Soup 


If I had to pick one cuisine as my favorite, no holds barred it would be Japanese. From sushi to ramen to onigiri to udon—I love it all! 

That being said doordashing lunch adds up quickly! So I decided to try my hand at a mock version of one of my favorite meals, and thanks to Trader Joe’s it was possible! All ingredients (minus the fishcake) were purchased day of, but you could easily sub the fishcake with tofu and prep ingredient ahead if you find it cheaper and have the time.

Ingredients:

  • Miso Ginger Broth
  • Zoodles
  • Sliced Crimini Mushrooms
  • Shredded Cabbage & Carrots
  • Kamaboko aka fishcake (or sub tofu)
  • Green Onion
  • Frozen Shrimp Tempura

Directions:

  1. Pop frozen shrimp tempura into oven per package directions.
  2. Bring broth to a boil.
  3. Add mushrooms, cabbage, carrots and any other vegetables you would like to (except zoodles) add and boil until they’ve reached preferred texture. I prefer mine a little crunchier so I don’t boil for very long. Maybe a minute. 
  4. Put desired amount of zoodles into bowl you will be eating from.
  5. Pour broth and vegetables over zoodles and let sit for about 1-2 minutes.
  6. Top with kamaboko, green onion and serve with shrimp tempura. 

ENJOY

Mixing It Up


Fashion will always be my main focus with Remix Rematch, but that being said, I want to deliver the best content that I can and challenge myself even more! I’m beyond grateful to those who have followed along on this journey with me, and I’d love to expand and share other content with you now that I feel I’ve found my voice and footing. 

I’m planning on sharing more lifestyle and recipe posts, fashion opinions and trend talk, and anything else you guys would be interested in seeing! 

Drop me a comment and let me know what you would love to see more of over the next year! 

Xx

Jess