OMG that looks so easy to make and sounds delicious! I’ve never liked a single one of many gluten-free pastas I’ve purchased – always too grainy, too mushy, just gross. Definitely going to marinate tofu longer next time, haha I’m too impatient. I used to hate salads, but then beautiful salads like this one showed me the flaw in my thinking. I made the marinade for the chicken and baked the chicken on a tray whilst bubbling the excess marinade in a saucepan with a bit of water. I love your recipes Dana- never had a bad one but I can’t handle all that salt. i thinly julienned the green mango before putting it in your salad! I think the mint is the key ingredient. Just 30 MINUTES to make this COLORFUL, ultra-healthy weeknight meal! A great combination of flavors and textures and so colorful! I love tempeh! I added a tiny splash of sesame oil to the noodles to keep them separated after cooking and subbed rice wine vinegar for half of the lime juice in the dressing because I ran out of lime juice. Oh helllll yeah, it was worth fighting through the PMS that plagued my day to make this salad happen! The noodles really take this to the next level, I definitely recommend them. We are so glad you enjoyed it! I described it to my husband as a deconstructed spring roll, I loved the pop of the mint. Very easy to make. If you’re a tempeh hater, this will convert you – guaranteed. I was so excited to make this! I found this recipe a while ago and decided to try it this evening on a whim. If so, how long do you think the dressing would last? I’m gonna try that next time. I’ve made in for many potlucks, BBQ’s and family gatherings and always get asked for the recipe. Who doesn’t love noodles in a salad? This salad was really excellent. I wanted to post a picture of mine but not sure if I can. Discovering temped was such a sensory experience for me. The peanut tempeh took it to a new level. Thank you for such a healthy delicious recipe! Marinaded the tempeh overnight. I have subscribed to your blog for several years and have your book. Now about the recipe : OMG the association of cilantro, mint and peanut! what version do you have or what software of photoshop do you have? I made it exactly as indicated – no substitutions. Love this recipe. Used baby kale & baby arugula in lieu of spinach. Is your recipe suggesting to make this without cooking? THANK YOU <3, This looks sooo tasty. Great, bold flavors and colors- a new favorite! I wanted to use up some vegetables I already had in the fridge, so I subbed the cabbage and bell pepper for kale and rainbow collard greens. I was a little overwhelmed at first, since I didn’t know how to cook plant based recipes or what I even liked. Add 1/2 of the tempeh (optional) and 1/2 of the sauce to the salad and toss. This recipe is delicious. So glad you enjoyed it, Kenzie! This one makes the rotation! Cook rice noodles according to package instructions, rinse, drain, and set aside to cool. I loved the taste of the peanut sauce. My husband is a carnivore, but equally enjoys my vegetarian and vegan meals. I was given a package of tempeh to try and found this recipe. I added a little extra lime and some kekap manis instead of maple syrup just adjusting the quantities until the sauce was rocking! :). I never really liked tempeh, but the marinated tempeh in the peanut butter is great. 21, residing by the water and hills of yyc. Aside from the hour she naps twice a day, I’m always on the move. #thaifood #veganrecipes https://minimalistbaker.com/noodle-free-pad-thai … Are the two interchangeable for this recipe, do you think? I haven’t made note to change anything in the tecipe next time and generally I do. I cooked this twice and both times it was AMAZING! This was the most delicious thing I have ever had. Are you a restaurant or store with gluten free options? I got a little overzealous when chopping vegetables and made enough salad for about two weeks, but I’m not even mad about it because I want to eat it for every meal for the next two months. 1000mg!!!!!!!!! https://www.fashionsquad.com) The tempeh was rockin! Thank you for the recipe. The salad (without tempeh) divided into 4 portion comes out to at least 350 calories, and the tempeh is 250 calories. “If you’re a salad hater or think they’re for rabbits…”. It is a lot of work if you also make the tempeh, so be prepared to be cooking/chopping for a while. Thank you, Dana !! I can’t resist a good peanut sauce. If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram! Again, without me mentioning this new pasta, my husband said “those noodles are great”, after which I disclosed their origins and ingredients and nutrition. I will be making this often to keep for lunches throughout the week! This salad is delicious on its own, but it would pair especially well with these Collard Green Spring Rolls or my Yellow Mango Curry! They loved it, too, but we shall see who actually makes it! Absolutely perfect. Gluten-Free, Indonesian-Inspired, Thai-Inspired, Vegan, salted creamy peanut butter, almond butter, or sunbutter, (plus 1 extra Tbsp as original recipe is written), (or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written). Easy to chop, so much more fresh!! Hi Andrea! We loved the combo of cool and warm flavors! Never prepared tempeh before but this was so easy to do and so flavourful. If you can find these, give them a try – really added to the salad!! I ran out of maple syrup for the dressing but substituted rice malt syrup and maple essence (concentrated flavour for baking) and it worked fine. Love the 7 ingredient Cheesecake too). The tempeh was fabulous…even my tempeh reluctant kids liked it. If you don’t make the tempeh to go with, you’re seriously cheating yourself. Your entire site is great. • 1 cup (75 g) thinly sliced red cabbage Almond Butter Tofu Stir-fry from Minimalist Baker (23 grams) 15 Minute Sesame Lettuce Wraps from Sincerely, Katerina (20 grams per 4 wraps) Roasted Tofu, Delicata Squash, and Carrot 1-pan Meal from POPSUGAR (20 grams) Baked Tofu Chunks … In the past I kept buying tempeh but would forget about it, not really know what to do with it, and it would expire and I’d be sad. So delicious!!! I made two changes based on preferences. I omitted the oil, used PB2 for the peanut butter and added a handful of fresh jalapeño from our garden. Loved all variety of veggies too! Made everything as written except only quickly marinaded the tempeh and it was still delicious! Leftovers store well in the refrigerator up to 4-5 days, though best when fresh. Takes a bit of time to put together, but I like to meal prep a bunch for the whole week on Sunday. This salad is crazy good! This was delicious! A few thoughts is the tempeh takes a suggested 24 hours to marinated after steaming it for 20 minutes then after baking it for another 25 minutes. I will definitely make this again. This is a customer favorite. • 6 ounces (170 g) vermicelli noodles this recipe is heavenly! Thanks again. This was delicious! I agree. The photography in this recipe is amazing Dana! Also, I used spinach microgreens instead of spinach leaves. I also cut up a chicken breast I baked instead of tempeh. I’m totally gonna try this! This looks so good. The Minimalist Baker is a new mother’s godsend. It really adds something special. Ah, peanut protein, love love love! Serve immediately. Super delicious but abit of a pain to make. You are totally missing out….this is the best recipe! I did slightly less maple syrup and it was just fine. Bring it to a potluck, you’ll thank me. To a large serving bowl, add cooked and cooled noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper and toss loosely to combine. Well, here’s some great news ― fall flavors make the best salads around. Otherwise, maybe try the chickpeas- we aren’t sure how they will turn out though as we’ve never tried marinating them. You can also, Crispy Tofu Lettuce Wraps with Peanut Sauce, Gado Gado with Spicy Peanut Sauce (30 Minutes! I loved it and am making it for the third time! xo. We’ve been making a big batch of salad, and tripling the sauce recipe and taking it in bottles to keep in the fridge at work. Can I include link with your website or just specific recipe? Love love love this recipe! • 2 green onions, finely chopped The tempeh seemed to soak up more of the marinade when it was steamed. But we haven’t tried and can’t say for sure. He said ‘Keep buying them!!”. ), but I thought the dressing was way too sweet / salty / acidic. I would add a little to balance the flavors. Still fantastic! Ok, next the noodles. Just adjust the amount of water you use to get the right consistency. There, I said it!OK fine, we eat it … This is one of the recipes that I used to get my fiance to love tempeh. ), check out our Peanut-Marinated Peanut Tempeh post. However, wasn’t keen on a third time because I kept remembering how “nutty” and sweet it was as a combo. And last but not least, the 6-ingredient peanut sauce, which marries everything together perfectly. This may be my all-time favorite recipe so far on the site or from the cookbook – and I’ve made plenty of them – YUM!! Perhaps you could thicken it next time with more peanut butter?? Gently press into the middle of the potatoes to make a well for the chickpeas. I’ll be skipping this one. They are for the most part They have slightly different flavors but that should work! Get in touch and see how you can connect with the GF community! First time having tempeh and will maybe only ever have it like this! It’s a true crowd-pleaser because it’s a salad, but it’s also super hearty and it has noodles! Hi Starr, We’re sorry to hear you won’t be trying this recipe, but I do want to point out that we do make note of the marinating time in our Notes. amazing2! Check out this tutorial! But I think the addition of the fresh mint is really what takes the flavors to the next level. :). Thanks for sharing! That way people can load up on the ingredients they like best. Can you swap the soy or tamari sauce for braggs amino acids? This is delicious!!! I had veggies to use up so I added spiralized zucchini, broccoli chopped very small, and some shredded beet. This was amazing, refreshing (with all the fresh herbs) yet, hardy with the noodles and tempeh. I don’t have chili garlic sauce, but I have sriracha. I added thinly sliced cucumbers and subbed the rice noodles for soba. I made a bunch extra with more veggies and noodles, so we kept the salad without spinach and undressed and tempeh separate for easy lunches this weekend. To a large serving bowl, add cooked and cooled noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper and toss loosely to combine. so I have a question and I couldn’t find anywhere else to contact you… Thanks so much for the lovely review! Healthy and hearty. There you have it – a winner!! Goodness. Not personally a fan of tofu or tempeh, so I added roasted chicken for protein and it was very good! I play really fast and loose with the dressing composition – usually just use the end of a jar of peanut butter and mix it all up in there to save on dishes. Baked tofu from my brussels sprouts dish. We’re so glad you enjoyed it, Suzanne! Thanks for sharing! Only if it’s significantly healthier, do you know…? Vegetable-packed Instead of the tempeh I marinate Butler soy curls adding red curry paste and cocount milk. This luscious soba noodle salad from Minimalist Baker's Everyday Cooking is made with hearty buckwheat noodles tossed with rich cashew butter dressing, crisp veggies and juicy mango … I can’t help it when Dana’s recipes are designed to be done in 30 minutes, use minimal dishes, and are almost always gluten free and vegan. Thank you! Friends, you’re gonna want this one. This BLISSED OUT…” On top of that, its also vegan, healthy, satisfying, and simple. I would recommend leaving the beet out unless you love beet as the flavour is a little too powerful in this salad. I am obsessed with this recipe. I’m glad I found your page. Recipe inspired by Ali of Gimme Some Oven (check out her Thai tacos and Thai salad). My boyfriend gave it a 9/10 (which is the highest rating a salad can get!). Lots of fresh veggies and the peanut tempeh is perfectly delicious! This would make the perfect plant-based entrée for hosting or when you need a hearty-yet-healthy entrée on the table fast. For the Salad: 4-5 cups packed curly curly or lacinato kale; 1/2 cup thinly sliced carrots; 3 small radishes, thinly sliced (or sub 1/4 cup sliced red onion) This was absolutely delicious – so flavourful. I’ll be making it again and trying it on an Asian stir fry. Then top with remaining tempeh and sauce. If you’ve never had tempeh, it’s like the better version of tofu. I have made this recipe a couple of times and loved it! Oh my god. Hi Dana, I love your recipes. I think it is so flavorful and fresh tasting and very filling. I shall post a review on those separately. This was very good. We are so glad you enjoyed it! Used rice vinegar in place of line juice. Loved the mixture of veggies and herbs – loved the mint. I have to stop in the middle of a bowl of this amazing-ness to tell you that this might be my favorite salad ever. Yay! Hey Dana! Thanks for sharing! So I couldn’t resist making this recipe tonight after seeing on your instagram news feed! Does that include the tempeh? You could also try this sauce with tofu! If you’re looking to cut back even more, definitely use low sodium tamari. As far as dinners go, I’m probably 50% vegetarian (ovo-lacto) and 50% vegan. Thankyou! Could I use chickpeas and marinate them the same way? They also came in a Black Bean and also an Adzuki Bean flavor, which I bought but have not used yet. Tonight I was feeling lazy so I marinated chickpeas in place of the tempeh and cooked them following the instructions from the miso chickpea bowl recipe. Sometimes a salad can change your life. Thanks for sharing! This was amazing, thank you! Turned it into a bowl, I used basmati rice instead of noodles, and served with the tempeh while still hot from the oven. There are fuzzy purple buds on the lilac bushes, pink blossoms blooming, dandelions popping up, and the air doesn’t hurt my face. This is probably the most delicious salad I’ve ever had. It can get too thin. It’s super helpful for us and other readers. We will be making this again. When the air feels clean, I feel the need for a clean, refreshing dinner. We haven’t tried in this recipe, but that should work! Ummmm amazing. • 1/4 cup (15 g) chopped cilantro If you’ve been reading my recent posts, you’ll know how much of a fan of the Minimalist Baker I am. This was delicious! A life-changing salad–who would’ve thought? You’re gonna flip once you taste it!” Haha. Oh man! I made it with the tempeh but it would be great without it as well. Again, 2 batches of this have been made and devoured. So delicious- perfect balance of flavors. In exchange for peanut butter, I use 1/2 tahini and 1/2 sunflower butter to avoid any peanut allergies. This would be a great idea for a ‘put it together yourself’ kind of meal for a dinner party. Even better as leftovers today. Wow. You will not be subscribed to our newsletter list. Thanks so much! LOVE fresh mint, grow it in the summer, but thankfully my stores carry it fresh all year long. Do you think it would be feasible to make the peanut dressing in bulk (just enough to put in a refrigerated bottle) for storage? Cook rice noodles according to package instructions, rinse, drain, and set aside to cool. Will only be using a tablespoon at a time, and would love to have that information before constructing! I had to Pin this right away! I love that it requires minimal cooking, and has so much flavor! This has quickly become one of my family’s favourite salads! Tahini-based salad dressings are a must-add to your salad repertoire. Great flavor combinations and easy to have ready to go. Whoop! I absolutely love this dish, and I have made it 3-4 times. Notify me of followup comments via e-mail. https://www.sixcleversisters.com/12-fresh-spring-salads-roundup I’ve made this twice now and it’s the best salad I’ve ever had. I also added cucumber, red capsicum, bean shoots and tomatoes to the salad to pad it out a bit (I am greedy!). I love this salad! Who would turn away a salad with pasta in it? I’m out of tempeh though. Dana’s recipe includes carrots, green onions, spinach, red pepper, cabbage, and cilantro. minimalistbaker.com - By now you probably know our dirty little secret: We order Thai food on Sunday. *Serves (as original recipe is written) 3-4 as an entrée or 5-6 as a side. Oh, and my Belgian meat lover of a partner adored it. Do not leave out the mint – it really brightens up the entire dish. Hubby said, “this tastes like it came from a nice restaurant!! I made a giant batch and keep it in a gallon zip-lock bag and it stays fresh and crisp for days. I used cashew butter to make the tempeh, and sunbutter for the dressing. Thank you! Thank you for never ceasing to amaze me! So this was rally good. (I run a small vegan cafe). THANK YOU! Made this last night but switched out the Tempeh for sliced chicken breast fillet. This stuff is AMAZING! We’d love to see what you come up with. Might I suggest this is one of them? Finally I served the salad in tortilla wraps but it would be just as good in any flatbread or naked as originally intended! 40.9k Likes, 956 Comments - MINIMALIST BAKER (@minimalistbaker) on Instagram: “Sometimes a salad can change your life. We are so glad you enjoyed it, Frances! It’s the time of year when I would rather chop veggies and appreciate the fresh air than fill the entire house with stale heat from the oven. I’d like to try this sauce with a different type of marinade next time, or perhaps a different protein. We’re so glad you enjoyed it, Leah! That tempeh recipe is a knockout <3. Wow! I don’t like raw tofu and suspect the same is true with this. Good sub if anyone doesn’t have tempeh but wants this amazing dish! ), yay! The pasta itself was a tan-ish/green color. • 1/3 cup + 1 Tbsp (100 g) salted creamy peanut butter, almond butter, or sunbutter So did my carnivore husband. I make this recipe often (and love it!!) Ooh, also added some snap peas for an extra veg and it was mind blowingly delicious! This was amazing. I doubled the chili garlic sauce since I love a little heat. Great if you want or need to reduce the calories or oil even more! 1 tsp chili garlic sauce ((or sub 1 red Thai chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)) 1 medium lime, juiced ((yields ~3 Tbsp or 45 ml)) ~1/4 cup water ((to thin)) We think our Baked Peanut Tofu would also be good! For some reason 6 ounces feels like too much for me. Noodle salads are always the way to go. It was not sticky, not gummy, was not fragile, grew to the size of probably linguine or perhaps spaghetti thickness – DELICIOUS!! Gluten-free cooking has not been something I’ve place at the top of my priority list (although my Chiropractor would have me think otherwise). Yum!! Might I suggest this is one of them? • 3 Tbsp (45 ml) gluten-free tamari Everything you need to know about massaged kale salads plus a delicious, fast, and easy recipe for our go-to kale salad with tahini dressing! Lihat juga resep Thai crispy egg salad by Marion's kitchen enak lainnya. I only had 2 hours of marinating time for the tempeh and it was still wonderful. Thanks SO much!! Then top with remaining tempeh and sauce. I goofed, using sweet chili sauce but I saw my error and then added garlic chili sauce, more than a tsp, I used less PB after reading some comments, and a little extra water. Thank you for another delicious meal, Dana. hey Dana! I was using natural creamy peanut butter. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Turned out great! So while on my red cabbage grocery run, I stumbled across a new type of pasta that I’ve never seen before. & So delicious. The flavor was spot on. I seriously can’t stop making this salad. Flovors go really well especially if you like peanut sauce. ), https://minimalistbaker.com/marinated-peanut-tempeh-7-ingredients/. DRESSING I made this and changed up a few ingredients in order to use what I had on hand (udon noodles instead of vermicelli, spring mix instead of spinach, honey instead of maple syrup, chunky peanut butter instead of creamy) and even added a little sriracha for extra heat. You can also subscribe without commenting. Don’t be afraid like I was, worth the effort to chop your own! Let us know if you give it a try! Tonight I used angel hair pasta and an orange bell pepper. Hi Tanisha, We’re so glad you enjoy it! Store leftovers (separately), covered, in the … Thanks. This is so delicious! Great gluten free. The dressing is everything. • optional but highly recommended: 1 batch Marinated Peanut Tempeh, Gluten Free Traveler: El Dorado Seaside Suites, Product Review: True North Cannabis Hemp Hearts, Product Review: Big Valley BBQ – Bigfoot Bold BBQ Sauce. I made this tonight and it was FANTASTIC! We’re so glad you enjoy it, Louisa. I made this recipe along with the tempeh about 4 times in the last week! The tempeh AND this salad look super! Unbelievably good!! This will be one of my go-to for pool lunches this summer. Fabulous dish all the flavours are amazing, just when you think it”s good another flavour hits and it’s even better. Do you think the marinated peanut tempeh recipe would work with tofu instead? Just arrange heaps of chopped vegetables, noodles, herbs, dressing and tempeh in attractive dishes and let people assemble their own. This 30-minute recipe was inspired by a salad I love ordering at Prasad in Portland – a favorite of mine when I’m craving smoothies, juices, or über healthy eats (which is every day). Full of flavor and gorgeous colors. This is on the weekly rotation at my house. Thanks so much for sharing! Yes, that should work though we haven’t tried it! Thanks for giving me a lunch to love!! SO yummy!! • 1 tsp chili garlic sauce, 1 red Thai chili minced, or 1/4 tsp red pepper flake Kind of time consuming to pick the leaves off the stems, but again, so worth the effort. Great idea, Marie-Claude! :). Just made it tonight (with the marinated tempeh, which I planned ahead for yesterday!) The only comment I have is that if you’ve got runny peanut butter be very careful with the water in the dressing. We’re so glad you enjoyed it, Jenna! Sure! Such a fabulous meal! Serve immediately. Dress with peanut sauce for a flavorful, healthy, plant-based meal! The flavors are amazing. It is PERFECT – really fresh, so colorful!! I have made this recipe so many times and it’s amazing! Thanks for the question! Plus, it has carbs and TONS of protein (21 g / serving)! Let us know if you give it a try! :) I thought about skipping the mint, but so glad I didn’t. Click the link for the recipe! Hahaha! Sweet Potato Falafel Lettuce Cups. It’s that good. This one is spot on. Otherwise, I pretty much followed all your orders for a really perfect result!! I just cut down on the sugar (1 tsp which I felt was plenty enough). This salad is absolutely delicious and so refreshing. And my oh my, so delicious. I had almost no experience with tempeh and this will now be on regular rotation. Soo good! xo. SALAD You won’t believe that till you try it. Leftovers store well in the refrigerator up to 4-5 days, though best when fresh. So yes I recommend this recipe!! Can’t believe it’s only 441 calories!!! Anyway, thanks for sharing this awesome recipe! https://simple-veganista.com/thai-quinoa-meatballs-minimalist-bakers-cookbook Fantastic recipe! I’ll have to try your tempeh though! I could have eaten the entire thing myself. The salad reminds me a bit of a vegan version of a noodle salad dish I used to order at this tiny hole-in-the-wall Vietnamese in the basement of a church when I was in college! Thanks for the recipe, will become a regular for sure. I impress my family every time I make one- they can’t believe vegetarian food can be so good, HA! Thai beef salad with roasted rice and deep-fried shallot dressing. It’s incredible! The tempeh was void of the “off flavor” that I always thought was the flavor of tempeh(!) It’s finally springtime. Second, I use a green bell pepper because I don’t really like red. You say “for rabbits” like it’s a bad thing. "We love this recipe," says LAGIRL. Upon first read, I found this mix of ingredients to be ‘odd’. I would love it if you published more recipes for people following lower carb, high protein diets, or if you included suggestions on making the recipes lower carb :). • optional but highly recommended: 1 batch Marinated Peanut Tempeh. I’m currently on Photoshop CC 2017. I made this salad after getting a text from my best friend saying “Have you made that blissed-out salad yet!?! Ok this salad was as beautiful as it was delicious. • 1 cup (30 g) loosely packed spinach, chopped Both my boyfriend and I loved it and I’ll definitely do it again! Quick question: is the carb count in your nutrition estimate inclusive of the rice noodles? I always LOVE your recipes. My new favourite recipe. Thank you Dana! My darling little Willow has learned to crawl, and crawl FAST. I just made this with the tempeh and it was so delicious! But, am wondering nutritional values per tablespoon! Let me know if you have a better idea or existing recipe. Noodle-Free Pad Thai: our inspired take on the traditional dish, but VEGAN , grain-free , and just as FLAVOR-packed! green mango is a little bit sour and has a great cruncy/juicy texture. : Just discovering the ins and outs of your website, but so far am loving what I am seeing. Out of everything I’ve made on here this is definitely in my top picks. The dressing AND the marinading tempeh is a bit too much PB+maple syrup. It’s simple and so delicious. We made the tempeh too and it was so flavorful. Tempeh is good hot or cold, but I’d recommend reheating it for this one! Holy hell this dish is AMAZING!!! Will definitely be making it again. Thanks! Would you recommend anything else for protein? I omitted the sesame oil to jive with my oil-free lifestyle. Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili sauce (chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. ️ It's light,…” My boyfriend (who is vegan, but without my cooking would happily eat baked beans and processed stuff all day) absolutely loves it, and wants to have it at work every day. Set aside. As much as I cook, I sadly admit I’ve never purchased a head of red cabbage before this. I also couldn’t get red cabbage (unusually) so used white and I added some red onion for colour and an extra kick. And that dressing is a cinch and so yummy. This was so flavorful! Sep 5, 2016 - A colorful, crunchy, Thai-inspired salad with kale, carrots, radishes, sesame-tofu, and a spicy-sweet peanut dressing. I used just 1 Tbsp of honey and still found it a tad sweet. This resource should help with what you’re looking for! The flavors are spot on! We made this for dinner last night with the tempeh. Disappointed to see this recipe does not take 30 minutes. Crunchy Then, there’s the star of the entire dish. We’re so glad you enjoyed it, Lisa! I can’t quite pick it out” – it was the mint!! This Asian Cabbage Salad with Ginger Peanut Dressing is truly one of the most delicious salads I’ve ever had.
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