Warm Millet Beet and Feta Salad

Millet Salad

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. 🙂

xx Malika

warm beet millet and feta salad

Warm Millet Beet and Feta Salad
Recipe type: Salad
Cuisine: Vegetarian, Gluten Free
Serves: 2
  • 1 cup millet
  • ½ tsp turmeric
  • ½ tsp paprika
  • 2 cups vegetable stock
  • 2 tbs ripped fresh mint
  • 2 oz fresh sheep's milk feta
  • 2 large Beets
  • 2 tsp balsamic deduction
  • 4 oz micro greens
  1. First preheat your oven to 450 degrees. Wrap your beets in tinfoil and place them on a baking sheet, bake in the oven for 1 to 1.5 hours.
  2. Test the beets periodically to see if they are cooked to your liking.
  3. In a heavy pot with a lid add the vegetable stock and millet, bring to a boil and then simmer for 20 min.
  4. Add the turmeric and paprika to the millet.
  5. Build your salad bowls by layering the millet first, then beets, feta, mint, micro greens and balsamic reduction.
  6. Serve and Enjoy!

millet, beets and feta

By | Feb 27th, 2015|Salads|0 Comments

Blood Orange Spinach and Beet Salad

Blood Orange Salad

 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!?

Blood Orange and Beet Salad

Blood Orange Spinach and Beet Salad
Recipe type: Salad
Cuisine: Vegan, Gluten Free
Serves: 2
  • 3 cups of spinach
  • 1 blood orange (sliced)
  • 3-4 small cooked beets
  • 4 tbs of sunflower sprouts
  • 2 tbs of pomegranate seeds
  • ½ cup of purple cabbage (diced)
  • 2 tsp sesame seeds
  • 2 tbs of soy ginger dressing
  1. Prep all your vegetables for the salad.
  2. In 2 bowls, layer the salad starting with the spinach.
  3. Drizzle over the dressing.
  4. Serve and enjoy!

Spinach and Orange salad

By | Feb 5th, 2015|Salads|0 Comments

Mexican Salad with Jicama, Black Beans and Feta

Yummy Jicama Salad

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!

New jicama salad


Mexican Salad with Jicama, Black Beans and Feta
Recipe type: Salad
Cuisine: Vegetarian
Serves: 1
  • 1 bowl of mixed greens
  • 1 tbs goat cheese feta
  • ½ red pepper, chopped
  • 3 tbs of black beans
  • 1 tbs of cilantro cashed cream (dressing)
  • ½ lime
  • ½ jicama, peeled and chopped
  • ¼ corn chips
  • ½ avocado, chopped
  1. First prepare you jicama and cover it in lime juice. Now build your salad, layer the lettuce first, then the beans, and the rest of the ingredients.
  2. Pour the cashew cream over top.
  3. Serve and enjoy.

Bean and Feta Salad

By | Feb 3rd, 2015|Salads|0 Comments

Vegan Kale Caesar Salad with Coconut Bacon

Kale Ceaser 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.

Vegan Kale Ceaser Salad

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. 🙂

Coconut Bacon

Vegan Kale Caesar Salad with Coconut Bacon
Recipe type: Salad
Cuisine: Vegan, Gluten Free
Serves: 2
  • I bunch of Kale
  • 8 kalamata olives
  • Dressing:
  • ½ cup raw cashews (soaked for 2 hours)
  • 1 tbsp tahini
  • ½ cup water
  • 1 tbsp nutritional yeast
  • ½ lemon juiced
  • 1 clove of garlic, crushed
  • 1 tbsp dijon mustard
  • 2 pitted kalamata olives
  • sea salt to taste
  • Coconut Bacon:
  • 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
  1. 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.
  2. 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.
  3. Make your caesar dressing in your blender. Put all of the dressing ingredients in and blend for 2-3 minutes.
  4. 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.
  5. Plate the salad and top with extra olives and coconut bacon.
  6. Serve and enjoy.

 Vegan Kale Ceaser

By | Jan 20th, 2015|Salads|0 Comments

Warm Cranberry Butternut Squash and Feta Salad

Squash with Cranberries

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! 🙂

Butternut squash side dish

Warm Cranberry Butternut Squash and Feta Salad
Cuisine: Vegetarian
Serves: 4
  • ½ butternut squash, peeled and chopped
  • 3-4 tbs of honey
  • 4 tbs of goat cheese feta
  • 1½ cups Fresh Cranberries
  • 1 tbs of olive oil
  • ½ tsp of cinnamon
  • salt to taste
  1. Toss the squash in the olive oil and spread out on a parchment paper lined baking sheet.
  2. Bake the squash in the oven at 400 degrees for 15 minutes.
  3. Talke the squash out and add the cinnamon and the cranberries and drizzle half the honey over top, then cook for another 8-10 minutes. The cranberries should be bursting one when its done.
  4. Take the baking pan out and transfer to a serving dish, now add the feta and the rest of the honey can be drizzled over the top.
  5. Serve and enjoy!

Warm Cranberry feta and squash salad

By | Dec 10th, 2014|Salads|0 Comments

Fall Squash Lentil and Feta Salad

salad with feta and lentils

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!! 🙂

squaush, feta lentil salad

Fall Squash Lentil and Feta Salad
Recipe type: Salad
Cuisine: Vegetarian
Serves: 1
  • 2 cups of lettuce
  • ⅓ cup of cooked and cooled Beluga lentils
  • 2 tbs goat cheese feta
  • 1 tbs of cranberries
  • 1 tbs almonds
  • ⅓ cup of cooked and cooled slivered butternut squash.
  • 2 tbs miso gravy dressing
  1. 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.
  2. Now build your salad by laying all of the ingredient.
  3. Serve and enjoy!

lentil squash salad

By | Oct 8th, 2014|Salads|0 Comments

Fig and Feta Salad with Toasted Pine Nuts

fig salad

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! 🙂


Fig and Feta Salad with Toasted Pine Nuts
Recipe type: vegetarian
Cuisine: salad
Serves: 2
  • 4-5 fresh figs
  • 1 package of organic spring mix
  • ½ cup of goat cheese feta
  • 3 tbs of pine nuts
  • 3 tbs balsamic reduction
  1. 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.
  2. Next cut the figs into quarters and layer the salad with lettuce, figs, feta and pine nuts. Drizzle the balsamic reduction over them top.
  3. Serve and enjoy.



By | Aug 6th, 2014|Salads|2 Comments

Beet and Goat Cheese Feta Salad

beet salad

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?!


Beet and Goat Cheese Feta Salad
Recipe type: salad
Cuisine: gluten free, vegetarian
  • ½ box of spring mix
  • 3 tbs of goat cheese feta
  • 2 beets peeled and sliced into fourths
  • 2 tbs olive oil
  • 1 tbs balsamic vinegar
  • 3 tbs of nuts - pine or walnut (optional)
  1. 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.
  2. Once the beets are cool, toss the lettuce and beets, nuts and cheese together.
  3. Mix together the oil and vinegar together and drizzle over the salad.
  4. Serve and enjoy.

beet salad 2


By | Jul 16th, 2014|Salads|0 Comments

Zucchini Ribbon Salad with Goat Cheese Feta and Walnuts

zuchini salad up close

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. 😉

zuchini salad ingred

Zucchini ribbon salad with Goat Cheese Feta and Walnuts
Recipe type: Salad
Serves: 4
  • 1 large zucchini
  • ⅓ package of goat cheese feta
  • ½ cup of walnuts
  • 2 tbs of coconut sugar or brown sugar
  • ½ package of arugula or mixed greens
  • 2 tbs olive oil + 1 tbs olive oil for (zucchini)
  • 1 tsb of red wine vinegar
  • 1 tsp of dijon mustard
  • 1 clove of garlic
  • ½ lemon (juiced)
  • salt and pepper to taste
  1. First candy the walnuts. Heat a pan on medium to high heat and toss together the coconut sugar and walnuts, the sugar will start to melt and you want it to stick to the nuts.
  2. After 4-5 min the sugar should be coating the nuts, remove from heat and let the nuts cool on a baking sheet spread out so they don't harden stuck together. Set aside
  3. Peel the zucchini into long strips with a peeler. Toss in one tablespoon of olive oil and lightly sauté in a grill pan for 3 min, until tender. Let cool.
  4. Mix the dressing together: garlic, olive oil, vinegar, lemon juice, dijon and salt and pepper.
  5. Toss the greens, zucchini and dressing together and add in the walnuts and crumbled feta.
  6. Serve and Enjoy!

zucchini ribbon salad

By | Jul 10th, 2014|Salads|0 Comments