red kale, radicchio, pepper & fennel saladNo CommentsRead more
Salads can become boring, but this one never disappoints, in fact it’s kind of addicting. This salad makes me think of the scene in Ratatouille where Remy is tasting food together and there are colors and fireworks going off. All the flavors in this salad just go so well together and create a whole new experience in your mouth! Plus, it’s super healthy and packed with vitamins and micronutrients! There’s no exact ratios for this salad but I tried to give a general idea of what I normally throw together. My husband and I eat HUGE salads which is why I wrote serves 2-4, but it’s a lot of salad and will most likely serve 4-6 if it’s not a main course. Let me know if you make it and what you think by commenting here or on Instagram or Facebook!
watermelon & avocado saladNo CommentsRead more
Summer is coming to an end but the weather has been absolutely perfect here on the east coast and I’m holding on as long as possible. This easy salad from Jeanine over at Love & Lemons is refreshing and packed full of cancer fighting antioxidants, healthy fats and a little kick from spicy peppers.
spring quinoa saladNo CommentsRead more
As I’ve mentioned before, quinoa salads are one of my favorite dishes to bring to family gatherings or parties because they are easy, filling, healthy and delicious! If you are unfamiliar with quinoa (pronounced keen-wah), it is a gluten free grain-like seed that originated from South America. I love that it is versatile, easy to prepare and best of all is a complete protein; meaning it contains all nine of the essential amino-acids that our bodies need to thrive. Quinoa is also considered a valuable source of heart-healthy fats as well as packed full of vitamins, antioxidants and anti-inflammatory nutrients.
shaved asparagus saladNo CommentsRead more
One of the very first spring vegetables to emerge on the east coast is one of my favorites, asparagus! One cup of asparagus provides you with 100% DV of vitamin K and 67% DV of folate, both super important for women who want to become pregnant or are pregnant. It’s also an excellent source of copper, vitamin B1, selenium, vitamin B2, vitamin C and vitamin E. Asparagus is sensitive to heat so to get the most nutrition out of it, it’s best to eat it raw or steam it only for a few minutes. The first time I heard of shaving asparagus and eating it raw was probably six years ago and I’ve been hooked ever since!
not sad desk (or sahm) lunchNo CommentsRead more
One of the things I love most about traveling is being inspired by the food! On my recent trip to Hawaii one of my friends told me about a great take-away place in Kona called Laulima Food Patch. If you are visiting the Big Island you must go there – they have awesome whole food bowls for breakfast and lunch. We stopped there as much as possible on our trip. I ordered their “wholey protein” bowl twice because the green goddess dressing was amazing! They used a buttermilk base so I decided to recreate a vegan version at home. This dressing will make any salad taste better!
kale & brussels slawNo CommentsRead more
Today I’m sharing my new favorite salad with shaved brussels sprouts. I have been obsessed with eating raw shaved brussels ever since this recipe came out in 2009. If this concept is new to you I know you’re skeptical, but believe me this is delicious and I’ve had a handful of people ask me for the recipe since I’ve been bringing it everywhere with me! There’s not really anything healthier than eating raw cruciferous vegetables so why not make them taste amazing!
winter salad with blood orange & avocadoNo CommentsRead more
As if the power of whole foods on their own wasn’t enough to excite me, there are some amazing studies being done on the synergy of food! Hort Research in New Zealand did a study showing that if you combine berries and chocolate, you absorb three times the amount of antioxidants than if you were to eat those two foods separately. Today I want to specifically talk about how adding healthy fats to a salad can boost your carotenoid (antioxidant) absorption.
quinoa salad with butternut squash & kaleNo CommentsRead more
Happy fall equinox! My parents gave me a bunch of butternut squash from their garden so I decided to use it for this week’s recipe. This is a simple 2-pot quinoa salad that is great for lunches throughout the week. I’m a huge fan of making a big batch of quinoa at the beginning of the week to add to vegetables and make lunches out of it. The original recipe calls for a vinaigrette but honestly I don’t think this salad really needs it. It’s good with or without. The fresh thyme and shallots give this dish plenty of flavor!
heirloom tomato saladNo CommentsRead more
When I told my husband I wasn’t really sure what I was going to write about in this post (besides for bragging on the health benefits of the ingredients), he said, “tell them that heirloom tomatoes are the best and the tomatoes we grew up on are just no good.” He’s right, and we hate to break it to you, but if you’ve never had an heirloom tomato, you’ve never tasted a real tomato. The flavor has been bred out of conventional tomatoes and the texture is awful; they’re bred for easy harvesting, shipping, and shelf life. Besides for being wildly beautiful, heirloom tomatoes have a wide variety of flavors and levels of acidity. These subtle differences are what make heirloom tomatoes so much better!
summer quinoa salad with cucumber, arugula & sun dried tomato2 CommentsRead more
Summer is in full swing here on the east coast and I’d like to share my favorite summer quinoa salad recipe with you. I’ve made this dozens of times and love bringing it to parties or family gatherings. If you are unfamiliar with quinoa (pronounced keen-wah), it is a gluten free grain-like seed that originated from South America. I love that it is versatile, easy to prepare and best of all is a complete protein; meaning it contains all nine of the essential amino-acids that our bodies need to thrive. Quinoa is also considered a valuable…