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Filtering by Category: salad

Thai Zoodle Salad

Patricia Reitz

Thai Zucchini Noodle Salad - ButterYum. Cold Thai Zoodle Salad. How to make low-carb cold Thai salad. how to make keto Thai noodle salad. Keto Thai Zoodle Salad Recipe. how to make keto Thai noodle salad.

Here’s a low-carb version of my favorite cold Thai Noodle Salad, subbing spiralized zucchini for the usual noodles. This crisp and refreshing variation is packed full of so much flavor, you won’t miss the noodles at all.

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Spiralize a medium zucchini. I love using my spiralizer!

Add a colorful mix of vegetables. So pretty!


Whisk together a quick Thai-inspired peanut dressing featuring freshly squeezed lime juice.

Items used to make this recipe:

Thai Zoodle Salad

makes 8 servings

Printable Recipe


  • 2 cup spiralized zucchini (about 1 medium zucchini)

  • 1 cup shredded carrots (or spiralized)

  • 1 cup shredded green cabbage

  • 1 cup shredded red cabbage

  • 1 cup spiralized English cucumber

  • 1/4 cup sliced scallions

  • 1/4 cup chopped fresh cilantro


  • 3 tablespoons creamy peanut butter

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons vegetable oil

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 2 teaspoons toasted sesame oil

  • 1 tablespoon minced garlic (or garlic paste)

  • 1 tablespoon minced ginger (or ginger paste)


  1. Place the spiralized zucchini, carrots, green cabbage, red cabbage, cucumbers, scallions, and cilantro in a large bowl.

  2. In a small bowl, whisk together the dressing until smooth; pour over vegetables and mix well.

  3. Serve immediately.


  • Heating the lime for 10-15 seconds in the microwave before squeezing will enable it to release more juice.

  • The vegetables will release their juices as the salad sits so you will want to avoid adding the sauce until just before serving.

  • Serve with a drizzle of Sriracha if you like some heat.

Caprese Bean Salad

Patricia Reitz

Caprese Bean Salad - ButterYum. a dressed up caprese salad. a twist on caprese salad. caprese salad with cherry tomatoes. caprese salad with grape tomatoes.

One of the most popular recipes on this blog is a caprese pasta salad that I shared way back in 2009.  This is a lighter version which replaces the pasta with protein packed cannellini beans.  The flavor profile of tomatoes, mozzarella, and basil is a favorite and it shines beautifully in this delicious and colorful salad.  And just look how gorgeous it is.  Enjoy summer's bounty by making a big batch today.


You're just a few simple ingredients away from this delicious summer salad.  Tomatoes, beans, basil, olive oil, red wine vinegar, salt, pepper...

Ooh, can't forget the mozzarella cheese!

Start by cutting the tomatoes in half (or quarters if they're too big).  I think cutting them in half across their equator makes for a prettier presentation.  Unless of course you have pear shaped tomatoes - cut them in half from stem to tip to maintain that lovely pear shape. 

Let's start building this salad.  In a large bowl, add the beans that have been rinse and drained.  If you can't find cannellini beans, you can use other white beans like great northern or navy beans.  

Add the mozzarella.  I’ll let you in on a little secret - I cut up some mozzarella cheese sticks.  They're the perfect shape, and they really hold up in a tossed salad.  Add a few chopped scallions too.  It looks like I only used the white parts of the scallions, but I included the green tops.  Don't know why my scallions were so anemic looking.  Has anyone else had that problem?  Seem like scallions are getting lighter in color and flavor.  

Now time to add fresh chopped basil - the best herb on earth.  I could eat basil every day.  I love it.

Ok, now for a quick dressing - extra virgin olive oil, red wine vinegar, salt, and pepper.  So simple.

Whisk the dressing together and pour it over the salad.

Then toss and serve.  That's it.  So simple, but so delicious.  And just look how pretty it is.  Love, love, love. 

Happy summer salad - enjoy!

Items used to make this recipe:

Caprese Bean Salad

makes 6 servings

Printable Recipe


  • 15-ounce can cannellini beans, rinsed and drained

  • 2 cups halved cherry tomatoes

  • 6 ounces mozzarella cheese, cubed

  • 3 scallions, sliced

  • 1/4 cup chopped fresh basil leaves

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper


  1. In a large bowl, combine beans, tomatoes, mozzarella, scallions, and basil.

  2. In a small bowl, whisk together olive oil, vinegar, salt, and pepper; pour over bean and tomato mixture; toss well and serve.