Category

Salad

Category

Ultimate Autumn Salad

What can be any prettier than a hearty Autumn salad? This amazing creation begins with a crunchy kale base and mix-ins ranging from roasted root veggies, tart apples, toasted nuts, and Pecorino cheese, this salad is far from shy on flavor.  Not only is it healthy it will only taste better the next day.

 


Ultimate Autumn Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 small butternut squash
  • 3 tablespoons extra virgin olive oil, divided
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 bunch chopped kale (about 6 cups)
  • ¾ cup chopped walnuts
  • 1½ cups cooked farro
  • ½ cup dried cranberries
  • 2 cups chopped apples (about 2-3 apples)
  • 4 ounces shredded Pecorino-Romano cheese
  • ¼ cup freshly squeezed orange juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoon chopped shallot
Instructions
  1. Peel, scoop out seeds, and cube butternut squash.* Toss in 2 tbsp extra virgin olive oil, cinnamon, ¼ tsp salt, and ¼ tsp ground pepper. Spread on baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown.
  2. In a medium skillet over medium heat, toast walnuts until golden brown and fragrant.
  3. Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in a bowl.
  4. For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot, ¼ tsp salt, and ¼ tsp pepper in a bowl until fully combined.

 

 

Eating Rainbows

health pizza

My Whole Food Discovery……..

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I grew up with a mother who was very good at serving us a wide variety of fruits and vegetables. It’s hard to remember any dinner that she made us that didn’t include a salad. So needless to say I have always been a big fan of including  my “greens” or  “The Digestive Detergent’s” into my diet.

As the years progressed I became more and more exposed to all the many colors that could be found in the rainbow of the Veggie & Fruit World. With so many flavors and textures to explore. I found that you can taste natural hue of “pepper” in an Arugula salad, that a ripe heirloom tomato can really stand on it’s own or be turned into something extra special just by sprinkling a pinch of Kosher salt and The Avocado “Oh my word where do I begin” the affection runs deep.

So very recently I have found a whole new appreciation for Whole Foods (and I’m not talking about the grocery store). In the beginning of July , I embarked on a clean eating challenge via Fit Girls Guide. They offer a 28 day challenge to commit to clean eating and cooking. So I signed up and so far I’m halfway through the challenge and “Loving It”. Now here is my plain truth I have the worlds biggest sweet tooth. I also am addicted to cheese and baguettes. Yes not the the world’s healthiest of combos. So at first I fretted and maybe protested a bit in my mind. Then one day about two months ago at the urging of my friend Jessica I entered the front door of a local healthy eatery called Luscious Lorraine’s Juice and Food Bar. I ordered a Raw House salad that consisted of – Raw shredded beet, zucchini, carrots, cabbage on mixed greens, with avocado & avocado-tahini dressing. Simple and “Oh My” so full for beautiful flavor. Little by little I found myself going back over and over again. So then it came to me to “Go for It” and take a dive into the world of Rainbow Eating and it’s been once of the highlight’s of my summer so far!

So here are a few of the Veggie “Hits” I’ve prepared this month, that I am sure you too will find surprisingly delicious yourself. Believe me this whole clean eating got has been a very humbling experience so far. I had no idea that all this “Good for you Food” would rock my world like it has. I have so much more energy these days, my sleep has been solid and sound and my taste buds have been taken to new heights. So I encourage you to give some of these recipes a try. You might very well Surprise yourself!

 

First up is the “Mexi Power Bowl”

 

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Mexi Power Bowl
 
Prep time
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Author:
Serves: 4 Servings
Ingredients
  • 1 Bag Organic Green Mix
  • 1 Cup shredded cabbage
  • 1 Cup cooked Brown Rice
  • 1 Avocado Diced
  • 1 Red Pepper Diced
  • 1 Yellow Pepper Diced
  • 1 Cup Sliced Grape Tomatoes
  • ½ Cup Diced Green Onions
  • ¼ Cup chopped Cilantro
  • Drizzle of Olive Oil
  • The juice of 1 Lime (freshly squeezed)
  • **Optional - a few shots of hot sauce (Tapatio or Cholula)
Instructions
  1. Layer all ingredients in a bowl and drizzle with Oiive Oil, fresh Lime Juice and hot sauce.
  2. Add a sprinkling of Sea Salt for extra special flavor.

 

 

Individual Veggie Pizza’s

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Individual Veggie Pizza
 
Prep time
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Author:
Serves: 4
Ingredients
  • 4 Whole Grain Pita Breads
  • 1 Jar Organic Marinara Sauce
  • 2 Tablespoons Olive Oil
  • 1 Carton Crimini Mushrooms
  • 1 Red Pepper (Rough Chopped)
  • 1 Yellow Pepper (Rough Chopped)
  • 2 Cups fresh Spinach
  • Sea Salt & Fresh Ground Pepper to taste
  • 1 Cup Grated Mozzarella Cheese
Instructions
  1. Preheat oven to 400 degrees
  2. To a pan add Olive Oil, Mushrooms, Peppers, Spinach and sauté until all veggies are soft (try not to overcook them) you still want the peppers to have a bit of a small crunch to them. Season with Sea Salt and fresh ground pepper. Set pan aside.
  3. On a cookie sheet line up the 4 pita rounds and spoon over Marinara sauce on each one. Then add the vegetable mixture generously to each pita and sprinkle with the grated Mozzarella cheese.
  4. **** For extra special seasoning you can add a small sprinkle of dried oregano , parsley or basil to the top of each pizza.
  5. Bake for 10 to 12 minutes until the pita edges are crisp.

 

 

Veggie Tostadas

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Veggie Tostadas
 
Prep time
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Total time
 
Author:
Serves: 6 servings
Ingredients
  • 6 Organic Corn Tortillas
  • Olive Oil spray
  • 1 Tablespoon Olive Oil
  • 1 Large Red Tomato , chopped
  • 1 Cup shredded cabbage
  • 1 Cup fresh spinach
  • 1 Large Avocado Cubed
  • 1 Carton of Crimini Mushrooms
  • ½ Cilantro Chopped
  • Sprinkling of grated cheddar cheese
  • ** Optional Jalapeno's in a jar for garnish and spice
Instructions
  1. Preheat oven to 375 Degrees
  2. Spray the corn tortillas with Olive Oil spray on both sides. Line on a cookie sheet and bake for 15 mins or until crisp.
  3. Add Olive oil to a saute pan ,then add the spinach and mushrooms add a little and salt and pepper to taste. Cook until softened.
  4. To Assemble: Load the baked tortillas with the cooked veggies (mushrooms and spinach) then garnish with avocados, cabbage ,tomatoes, cilantro , jalapeño and cheese.
  5. *** Optional- squeezed a little lime juice and drizzle with hot sauce (Tapatio or Cholula).

 

The “Cali” Power Salad

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The "Cali" Power Salad
 
Prep time
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Author:
Serves: 6 Servings
Ingredients
  • 1 Package of Chicken Tenders (Cooked)
  • 1 Bag Organic Greens
  • ½ Radicchio - Shredded
  • 4 Mini Persian Cucumbers chopped
  • 1 Large Avocado Cubed
  • ½ Cup Dried Cranberries
  • ½ Cup Pepitas
  • ¼ Cup Toasted Almonds
  • Sea Salt & Fresh Ground Pepper to Taste
  • Dressings that can be used on this salad are (Balsamic Vinaigrette & Green Goddess)
Instructions
  1. Preheat oven to 350
  2. Line the chicken tenders on a baking sheet and sprinkle with sea salt and pepper. Bake in the oven for 30 minutes until tender. Once chicken tenders are cooled , Chopped into bite size pieces and set aside.
  3. Combine all the Greens, Radicchio, Cucumbers, Avocados, Dried Cranberries,Pepitas and Almonds in a large salad bowl. Season with Sea Salt and Pepper to taste.

 

Coconut Almond Joy Bites

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Coconut Almond Joy Bites
 
Author:
Serves: 10 - 12
Ingredients
  • 2½ cups flaked coconut, unsweetened
  • ¼ cup + 1 tablespoon coconut oil, melted
  • ¼ cup honey
  • ½ teaspoon vanilla
  • a pinch of sea salt
  • 4 ounces dark chocolate for coating
Instructions
  1. Pulse the coconut in a food processor until sticky crumbs form. Set aside about ¼ cup of the mixture.
  2. Mix the coconut oil, honey, vanilla, and sea salt. Stir in the coconut from step one. Form the mixture into small balls by squeezing until a ball forms. The mixture will be crumbly, so it doesn't work to put the mixture in your hands and roll it. You have to squeeze it. There will be a little bit of excess oil - that's okay.
  3. Once you have the balls rolled, refrigerate for 1 hour or so until they are firm. At this point, if you want, you should be able to take them out and re-roll them to get the shape just right since they'll be firm and malleable.
  4. Heat a nonstick skillet over medium heat. Add the coconut and shake or stir constantly for a few minutes until the coconut is lightly browned and fragrant.
  5. Melt the chocolate for a minute or so in the microwave. Stir it until it's smooth. Dip each coconut ball in the chocolate and remove with a fork, letting excess chocolate drip off. Place on a parchment lined baking sheet and top with the toasted coconut from step three. Freeze or refrigerate to set the chocolate.
  6. These yummy treats taste great when kept in the refrigerator.

Good Health to you!

XO……….Mis

Mediterranean Chickpea Salad

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Mediterranean Chickpea Salad
 
Prep time
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Author:
Recipe type: Salad
Serves: 8
Ingredients
  • ½ Cup Olive Oil
  • ¼ Cup Lemon Juice
  • ⅓ Cup Chopped Fresh Italian Parsley
  • 1 teaspoon dried Oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 Cups Chickpeas, drained and rinsed
  • 2 cups mini Heirloom tomatoes (or Grape tomatoes)
  • 1 Red Bell Pepper, Chopped
  • 1 Small Red onion, finely chopped
  • ½ Cup sliced black olives
  • 1 Cup Crumbled Feta
Instructions
  1. In a medium bowl, whisk together dressing ingredients.
  2. Combine all salad ingredients in a large bowl.
  3. Add the dressing tot he salad bowl, and stir to combine.
  4. Allow salad to sit at least 15 minutes in the refrigerator to allow time for all the flavors to come together. Serve Cold

 

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Small Shell Pasta Salad

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Small Shell Pasta Salad
 
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 1 LB Small Shell Pasta
  • 6 cups chicken broth
  • 2 cups grape -cherry or heirloom tomatoes, halved
  • 4 tablespoons thinly sliced green onions
  • 3 tablespoons chopped fresh basil
  • 3 tablespooons chopped fresh Italian Parsley
  • Salt and pepper to taste
  • 1 cup feta cheese, crumbled
  • ½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)
  • Vinaigrette Dressing:
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • ⅓ cup olive oil
Instructions
  1. For the dressing, whisk together the vinegar, lemon juice, honey and oil. Season to taste with a bit of salt and pepper. Set aside.
  2. For the salad, cook the orzo in the chicken broth until tender according to package directions. Drain well but do not rinse. Let the pasta cool to room temperature, tossing often so it doesn't stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky). Toss the cooled pasta with the tomatoes, chives or green onions, basil, and arugula or spinach.
  3. Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing. Season with salt and pepper, if needed. Sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.

 

Mediterranean Orzo Salad

Orzo Salad

 

Yes, it’s possible to make  a colorful dinner salad inspired by the Mediterranean in less than 30 minutes. It can be made as the “Main Course” or as a side salad. It’s very versatile to sum it up it’s – Bright – Fresh – Crunchy – Simple!

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Mediterranean Orzo Salad
 
Prep time
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Author:
Serves: 8
Ingredients
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • ½ cup olive oil
  • 6 cups chicken broth
  • 1 pound orzo (or riso)
  • 2 cups red and yellow teardrop or grape tomatoes, halved
  • 1 7-ounce package feta cheese, cut into ½-inch cubes (about 1½ cups)
  • 1 cup chopped fresh basil
  • 1 cup chopped green onions
  • ½ cup pine nuts, toasted
Instructions
  1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
  2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
  3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

 

 

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