Happy Friday! 🙂 This week went by so quick. By the end of the week I always look in my fridge and pantry and think, there is NO food! It’s silly and I think we are all guilty of it sometimes. I had some millet in my pantry and some local beets left from my farmers box from SPUD delivery in the fridge. I picked up some sheep’s milk feta and this tasty salad was invited! The fresh mint really made the salad amazing so don’t skip out on this ingredient. 😉 I am on a roll with my healthy eating and I am being consistent with my workouts! My plan is to get in the best shape of my life this summer…….! What are your goals for this year? Have a great weekend. 🙂
It’s another gloomy day here is Vancouver but this beautiful bright and colourful salad is sure to cheer you up! 😉 I haven’t really had many blood oranges before, they taste similar to a regular orange except their less acidic and have a berry undertone flavour. I was at Whole Foods Market this week and decided to buy a few and make a salad with them. I just used ingredients I had in the fridge and this fresh salad was born. This salad could be an accompaniment to a meal or eaten as an appetizer. I didn’t make the dressing for this salad because I found this great new product at whole foods called Tessemae’s soy-ginger dressing, it was awesome and gluten free! Some people think that salad is boring….. I definitely don’t think so, you have so many options and variations. I love adding different fruits, nuts and seeds to add flavour and texture. I like using mandarin orange slices or berries in my salads, they work well with a nice feta cheese and some nuts! Summer is a bit of a ways away but salad season can start right now…..You just have to be creative. I would love to hear your favourite salad creations!?
It’s Monday again……I hope everyone had a great weekend. If you fell off the healthy eating wagon at a super bowl party yesterday, not to worry you can get back on track with this healthy salad. 😉 If you read my blog over the weekend you would have seen my post for my food pick of the week. This week I choose jicama and I thought it would be helpful to share a recipe with this crunchy vegetable. I had a bunch of leftovers from my game day nachos and thought they would make a tasty salad combination. It turns out I was right….. 🙂 I love inventing new food combinations with the ingredients I have in my fridge, it’s kind of a fun game I play. I hope you have fun in your kitchen and that you love this salad!
Helloooo Monday! 🙂 Do you participate in Meatless Mondays?! Oprah was big supported of it on her show. If all families chose to eat no meat for one day a week it would make a big difference in our environmental footprint. When you go meatless you are helping save water, reduce green house gases and lower fuel consumption. Did you know that it takes approximately 1,850 gallons of water to produce a single pound of beef and only about 39 gallons of water to grow a pound of vegetables! It is also beneficial for you wallet and your health. I am not suggesting that you don’t eat meat, I am just suggesting that you eat less of it. 😉 My man loves his bacon and there is no way that I am going to get him to give it up completely, but I might be able to get him to eat it less often with this coconut bacon I made today. It is the perfect salad topper and it made this kale caesar just a little bit more delicious. As you know I am off the dairy wagon and I was craving a caesar salad……..What is a hungry lady to do? Make a kick ass non dairy dressing and make it healthier by using kale instead of romaine lettuce. 🙂 I hope you guys love this salad as much as I did.
I find kale very filling and if you wanted to serve the salad as a meal you could add any protein you like. If you are serving it for Meatless Monday, I would suggest adding smoked tofu or tempeh strips on top! Yummmmmy. 🙂
2 cups Raw unsweetened coconut chips (flakes not shredded)
1 tbsp maple syrup
1 tbs liquid smoke
1 tbs soy sauce or gluten free tamari
First preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the coconut chips onto the baking sheet. Mix together the syrup, liquid smoke and soy sauce and drizzle over the coconut.
Bake in the oven for 10-12 minutes, flipping the coconut bacon over half way through. Make sure you keep an eye on them in the oven as they tend to burn fast. Take the coconut bacon out and set aside to cool.
Make your caesar dressing in your blender. Put all of the dressing ingredients in and blend for 2-3 minutes.
Wash your kale and remove the leaves from the stem. In a large bowl add 4-6 tbs of your dressing and massage you kale with the dressing on it with your hands. This will soften the kale up and make it easier to digest.
Plate the salad and top with extra olives and coconut bacon.
Wow, this recipe turned out better then I excepted! 🙂 I have never actually cooked cranberries before……! I don’t even like cranberry sauce with my Thanksgiving meal, but this dish is a must try. I get most of my cooking inspiration from leftovers, ingredients I have on hand and Pinterest. 😉 I had a large butternut squash on my counter and thought I should try a new recipe with it. I am so glad I did because because this turned out amazing. I have to give credit to the creative and talented blogger over at Peas and Crayons for the coming up with this winning combination! I had the leftovers on top of quinoa today for lunch and it was so delicious! 🙂
Oh my gosh….who knew that lentils and squash in a salad would be tasty?! 🙂 If I was a kid 20 years ago and you asked me to try this I would have been hesitant. Oh how time has changed me! I am a much more adventurous eater and food creator now. 😉 I love finding new strange food combinations that are weird and wonderful! I had some left over butternut squash to use up so I roasted it in the oven, I wanted to add some more heartiness to the salad so I cooked up some beluga lentils to put in the salad as well. I think a few different salad dressings would work for this salad…..I was tempted to try balsamic reduction but ended up choosing miso gravy instead. If you make this and try a different dressing, please leave a comment and let me know how it turned out!! 🙂
⅓ cup of cooked and cooled slivered butternut squash.
2 tbs miso gravy dressing
First prepare the squash and lentils or do it the night before. Cook the squash in slices in the oven for 15 min at 350 degrees. Cook the lentils in a pot of boiling water according to there package instructions. Let both cool.
Now build your salad by laying all of the ingredient.
Wow, I just tried fresh figs for the first time this weekend and I was instantly impressed. I have had dried figs before and never thought of them as anything special, but fresh figs are special! 😉 These babies are only in season for a short time so I recommend that you go out and buy some before the season is over. They are so sweet and soft and beautiful all at the same time. I knew after I tried them I needed to make a fig salad! They paired so nicely with the goat cheese feta in this salad and the pine nuts just give it that extra crunch. I know this salad will be a crowd pleaser…….so go make it now! 🙂
First toast the pine nuts in a pan over medium heat. Do not burn the nuts. Watch them carefully and keep moving them around in the pan. Once they are lightly brown after a few minutes, set them aside to cool.
Next cut the figs into quarters and layer the salad with lettuce, figs, feta and pine nuts. Drizzle the balsamic reduction over them top.
I love a good salad! I am also on a goat cheese kick at the moment 😉 . It’s so tasty and it adds flavour to everything, especially this beet salad. I love a nice roasted beet but the weather is way to hot to turn the oven on for over an hour. So I just boiled the beets instead. If you have any nuts on hand like pine nuts or walnuts you can throw those in as well, I just happened to be out today. I hope everyone is out enjoying this beautiful sunshine at a lake or park. Summer is the best time of year, especially when you get to relive it thru the eyes of your child. My little boy turned 5 today….where does the time go?!
After you peel and trim the ends of the beets, boil them over the stove for around 30 min. When they are easy to pierce with your fork, drain them and let them cool. If you want to speed this up, you can put them in the fridge for a few minutes.
Once the beets are cool, toss the lettuce and beets, nuts and cheese together.
Mix together the oil and vinegar together and drizzle over the salad.
This past week the weather has been so nice and hot. So I decided a nice flavourful salad would be in order. As I have said before I don’t like to use my stove when its hot out! 😉 This salad never fails me, even when I tweak it and swap a few ingredients it still tastes great. You could use regular feta for this salad but I used goat cheese feta because it’s better for my tummy. I think the goat cheese feta gives it a unique flavour as well. I should also note that if you have never candied pecans before, then let me just say that you have to move fast or the sugar burns to the pan. Make this salad when you have guests over and I am sure they will be impressed with you. 😉