It’s funny. . whenever I think I have control of everything and am in some kind of groove, I feel like it all kinda comes crashing down. OK, I’m just being dramatic. I’ve been reminded recently that things are never fully in our control and we have to just let go sometimes and take each day as it comes.
I feel like you can know the state of my mind by looking at my house. If it’s a wreck with stuff, mail, toys and papers with my recipe scribbles everywhere, you know it’s been a busy and crazy week. And I feel the way my house looks.
My little Madeline fell off the back of our couch a week and a half ago and fell head first onto our hard wood floors. Kid’s fall right? She cried immediately, which is always a good sign, and we gave her lots of TLC and didn’t think much about it. On Monday, the next day, she told me her head was still hurting so I took her to the doctor to get checked out. They did a quick neurological exam and she was fine. Her balance was fine. She was in good, lively spirits so off we went.
Then, on Wednesday, her head swelled a little (the swelling usually happens immediately I think) so I called the doctor again asking if I should bring her in. . “Has she thrown up?” “No” “Is her balance ok?” “Yes” “Is she acting different?” “No”. . “Um, ok, she’s probably fine. Just continue to watch her.” Then, last Friday morning, I actually get a chance to feel her little head. Wednesday, she really wouldn’t let me touch it. And I feel the spot where she fell on her head. It’s like mush. Extremely squishy, like a very ripe peach, but even softer and mushier than that. Like there’s lots of liquid or blood underneath.
So, I panic. I worry. A million things are racing through my head.
I wait until 8am to call the doctor’s office to get an appointment to bring her in. I’m on the phone shaking. . worrying. . and still trying to keep a smile on my face in front of Madeline. We get to the doctor’s office and the doctor is feeling her head and feels something. Just to make sure she does not have a small fracture, in addition to the fluid, they tell us we should get an X-ray. We head down to radiology and she has to lay on a bed and put her head on a metal square. We get all the X-rays done and head back to our doctor’s office. They come in almost immediately and tell us the X-rays are good and everything is fine and there is no fracture as far as they can tell and that we should come back in a week and have her checked out again. And the fluid will just be re-absorbed . . eventually.
As I’m driving home, I say a little “thank you” prayer and breathe a big sigh of relief. Phoebe, my oldest, never fell much at Madeline’s age. . Madeline is my crazy one so I think this probably won’t be the first fall on her head.
When we get home, we’re both starved and I whipped up one of her faves for lunch. Soba noodles!! And I threw on some raw veggies so today I’m calling this. . a soba noodle salad bowl!!
I like making quick meals for lunch so I can quickly get back to working, writing or playing. . and this dish delivers.
And like I mentioned above, I left my veggies raw, with the exception of the broccoli, plus I love a little crunch and bite mixed in with my soba noodle salad. If you don’t do tofu, you can use chicken.
I hope you enjoy! And if you’re wondering about Madeline’s check-up . . it’s tomorrow. . we’ll keep you guys posted but I’m sure everything is fine!
Quick and Easy Soba Noodle Salad Bowl
In order to get the best results, pat your tofu dry as much as possible before using. Additionally, I left the red bell peppers and cabbage raw but you can definitely add these in for a bit when you are stir frying the tofu and broccoli.
Author: Hip Foodie Mom
Recipe type: Main
- 1/3 cup low sodium chicken broth
- 1/3 cup creamy peanut butter
- 1 teaspoon peeled fresh ginger, grated
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon crushed red pepper; optional for some heat
- 1 garlic clove, minced
- 1 tablespoon sesame oil
- 2 cups broccoli florets
- 1 package, 8 oz firm tofu, drained, rinsed, patted dry and cubed
- 5 oz cooked soba noodles (buckwheat noodles)
- 1 red bell pepper, sliced lengthwise and into strips
- red cabbage, sliced into strips
- fresh green onions, diced
- sesame seeds
- Combine 1/3 cup chicken broth, peanut butter, grated ginger, soy sauce, honey, crushed red pepper (if using), and garlic in a small bowl and whisk until smooth. Set aside.
- Using a large sized wok over medium-high heat, heat the sesame oil. Add the broccoli and dry, cubed tofu and stir fry until nicely browned, for about 8 to 10 minutes. Add in the cooked soba noodles and quickly pour in the sauce mixture (reserving a little for the end) and stir together until everything is nicely coated. After a few minutes, remove from the heat and mix in the raw bell peppers and red cabbage and drizzle on the remaining dressing mixture. Garnish with the diced green onions and sesame seeds. Serve immediately.
Recipe adapted from Cooking Light.
Original Content provided by Hip Foodie Mom