Tag Archives: salads

Red Quinoa Buddha Bowl

Loving this delicious Red Buddha Bowl that I just through together with the ingredients I had in my garden and fridge. I had made 4 cups of red quinoa ( which if you have ever made quinoa you know that makes A LOT of quinoa!!) so that I can have it throughout the week. I grabbed some ripe tomatoes, basil from the garden, and beets I had roasted for when my daughter comes to visit. She recently just discovered them and loves them and I love them too so wahlah!! roasted a quick batch real quick. I found the easiest  Roasted Beets recipe on Pinterest.  Try this healthy and delicious vegetarian recipe.

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Ingredients:

1/4 cup cooked red quinoa or regular quinoa( directions in link above)

4 cherry tomatoes

1/3 avocado

2 roasted beets (follow the how to link above)

3-4 basil leaves

broccoli sprouts

crumbled feta cheese

1/4 tsp of “everything but the bagel”

1 tablespoon olive oil

salt and pepper to taste

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Directions:

  1. add all ingredients into your favorite bowl ( arrange however you please)
  2. sprinkle with everything but the bagel seasoning, olive oil, salt, and pepper.
  3. enjoy!!

Cucumber Quinoa Salad with Feta

Doesn’t it feel so easy to cook this time of year?!? I wouldn’t even consider this salad cooking if you ask me.

I don’t know about you, but I take one glance at the rainbow of beautiful summer veggies available at the farmers market ( and my garden) feels like .. Wham! .. an instant inspiration to want to run home and cook something fresh and healthy!  Don’t you?

With all of the fresh greens in season lately, I’ve been making kale and spinach and spring greens salads galore, which always feel so good.  But for something different tonight, I decided to make a refreshing cucumber salad.  I have cucumbers and tomatoes in abundance lately, so I grabbed some from the garden and tossed it with some fresh basil, ( also from the garden) red onion, and feta I had on hand.  And then added in some quinoa for extra protein, and tossed it all with a simple lemony vinaigrette.Screenshot 2017-07-23 at 4.34.15 PM

 

The result?

fresh, fun, and fantabulously flavorful salad that I already can’t wait to make again!

 

CUCUMBER QUINOA SALAD

This Cucumber Quinoa Salad is made with lots of fresh basil and feta, tossed with a simple lemony vinaigrette, and it’s SO fresh and delicious! Plus, it’s naturally gluten-free and quick and easy to make. Perfect for a side dish but it’s my dinner tonight!

 

INGREDIENTS:

CUCUMBER QUINOA SALAD INGREDIENTS:

  • 1 English cucumber, diced
  • 2 cups chilled* cooked quinoa (see this tutorial for how to cook quinoa) I usually make a large batch to have throughout the week.
  • 1/2 cup diced red onion
  • 1/2 cup crumbled feta cheese
  • 1/3 cup julienned or roughly-chopped fresh basil leaves
  • 5 cherry tomatoes
  • 1 batch Lemony Italian vinaigrette (see below)

LEMONY ITALIAN VINAIGRETTE INGREDIENTS:

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  • 1/4 cup olive oil
  • 2 tablespoons Trader Joes “everything but the bagel” seasoning
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Italian seasoning, homemade or store-bought
  • pinch of Himalayan salt and black pepper or to taste

DIRECTIONS:

TO MAKE THE CUCUMBER QUINOA SALAD:

  1. Toss all ingredients together until combined.  Serve immediately.

TO MAKE THE LEMONY ITALIAN VINAIGRETTE:

  1. Whisk all ingredients together in a small bowl until combined.

Avocado Feta Spinach Salad

Salads are so good for you and super easy to make but the best part for me is to try and make them pretty. Here are some nutrition facts about some of the ingredients.

Avocado is considered one of the healthiest foods on the planet as it contains in excess of 25 essential nutrients, including vitamin A, B, C, E, & K, copper, iron, phosphorus, magnesium, and potassium. Avocado also contains fiber, protein, and several beneficial phytochemicals such as beta-sitosterol, glutathione and lutein, which may protect against various disease and illness.Image result for images of goji berries

Goji Berries have similar benefits you get from eating other berries, goji berries are loaded with beta-carotene (a pigment found in plants and fruits) which helps promote healthy skin. They have also been known to help boost the immune system and protect the eyes — talk about a super fruit. And like other berries, goji berries are also an excellent source of vitamin C and can reduce tough cold symptoms.

Goji berries are an excellent source of antioxidants because of their oxygen radical absorbance capacity (ORAC) value.

As a plus, goji berries are low in calories, fat-free and are packed with fiber — which also helps you manage weight and go the bathroom on a regular basis.

Mangoes contain a high amount of the carotenoid compound beta-carotene.

Mangoes are a low-fat, low-calorie, cholesterol-free source of a variety of nutrients, especially vitamin A, vitamin C, dietary fiber and antioxidant compounds. If your diet includes rich sources of these nutrients regularly, you may be less likely to develop many serious medical conditions.

Originally cultivated in India, mangoes are now more widely eaten than any other fruit in the world, according to Fruits & Veggies More Matters. In the United States, ripe mangoes are typically consumed raw, dried or cooked in chutneys or pies.

 

 Ingredients:

All ingredients are approx. Its a SALAD not a baked good. 🙂 Just have fun!

1-2 handfuls of  spinach

1/3 mango

1-2 baby carrots, chopped or sliced

2-4 cherry tomatoes cut in half

1-2 teaspoon red onion

2-3 teaspoons goji berries

1 tbsp feta or to taste

1/3 tsp of chia seeds

cilantro for garnish

For the dressing:

1/2 a lemon juiced

2 tbsp olive oil

Himalayan salt and pepper to taste

Directions:

  1. put all ingredients into your favorite bowl and arrange however you please
  2. whisk all ingredients for dressing in a mixing bowl and pour over salad
  3. ENJOY!

 

Spinach Mushroom Avocado Salad

This detox salad has it all!!! Here are some interesting facts about a few of the ingredients in this delicious salad.

Popeye definitely knew what he was talking about when it came to spinach. Spinach is a super food loaded with tons of nutrients. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.
Avocados,  also known as an alligator pear or butter fruit, is the only fruit that provides a substantial amount of healthy monounsaturated fatty acids (MUFA). Avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals.
Goji berry benefits include the ability to help treat diabetes, hypertension, infectious diseases, and common illnesses like the cold or a fever. They’ve also been used to help fight depression and anxiety or other mood disorders. They’re a great source of antioxidants known as beta-carotene, plus other phytonutrients that help protect skin and eye health. Thanks to their ability to reduce blood glucose, regulate cholesterol levels and keep triglycerides at an ideal balance, they’re also shown to prevent heart disease.
Baby Bellas are low-fat, cholesterol-free and a rich source of essential vitamins and minerals that can enhance your health and help prevent disease. These nutrients include selenium, niacin, copper and pantothenic acid. Baby Bellas have an intense, meat-like flavor when cooked and are what I use in place of meat a lot of the time.
In just one cup of cauliflower, you get a ton of nutrition. It is an excellent source of vitamin C. It also has other essential vitamins, like A, B6, E, K, folate, riboflavin, pantothenic acid, choline, thiamin, and niacin. In addition, it has minerals like potassium, phosphorus, magnesium, calcium, iron, zinc, manganese, and selenium. And finally, it also has dietary fiber, but almost zero grams of fat, sodium, and sugar. I am going to write more about this awesome vegetable that I eat almost every day when I get a chance. OH! and my dog loves it too!!

Ingredients:

1-2 handfuls of baby spinach (you can never eat too much spinach)

4-5 cherry tomatoes ( yellow or red)

1 cauliflower stem cut up

11/2 tsp goji berries

2 baby bellas sliced ( I like to sautee mine in grass fed butter before)

1/3 avocado sliced

for the dressing:

1/2 lemon squeezed

2 tablespoons extra virgin olive oil

Himalayan salt and pepper to taste

broccoli sprouts and chia seeds to garnish

Directions:

1. in a small mixing bowl add ingredients for dressing, whisk, and set aside.

2. sautee your mushrooms until golden brown ( about a minute 1/2 each side)

3. Add all ingredients to your favorite bowl and arrange any way that pleases you.

4. drizzle dressing on top, add garnish. ENJOY!!

Spinach Avocado Salad with lemon ginger olive oil dressing

I am addicted to salads and have been for most of my life. This salad has it all! This salad has 8g of protein which is essential for maintaining and building muscle. It has lots of vitamins.Too many to list but Vitamins, A, B, C, E, Omega3, Magnesium, biotin, and copper just to name a few. Of course, it is also loaded with fiber and healthy fats which most people don’t seem to get enough of.  I also added feta cheese to this salad. Cheese isn’t the healthiest but sometimes you just need a little more flavor. Feta does have some health properties, such as protein, B6, B12, and selenium. Only use small amounts of cheese to avoid unhealthy fats.

Ingredients:

1     Handful of Baby Spinach

1     Two large Romaine leaves chopped into bite size

4     Cherry Tomatoes cut into halves or quartered

1     Large Celery Stalk sliced lengthwise and then chopped

1     Teaspoon of fresh feta cheese

1/2  Avocado, score the fruit and use a spoon to remove from skin.

1inch Fresh Grated Ginger

1    Tablespoon Extra Virgin Olive Oil

1/2  Lemon

1     Pasture Raised Egg

Himalayan salt & pepper ~ to taste.

Directions:

Mix all ingredients except for Ginger, Olive Oil, Lemon, and Egg into your favorite salad bowl.

In a small mixing bowl add ginger, olive oil, and lemon. whisk until completely blended.I like to add Himalayan salt and pepper to my dressing. lightly pour dressing over salad.

In a small skillet warm up grass fed butter until sizzling and add the egg. Turn heat down to low. Since you won’t be flipping the egg over, it’s important that you cook it on low to make sure all the white get done.

Place egg on salad and mix together. Enjoy!!

Rosemary & Garlic Avocado Hummus

This is an awesome appetizer. It’s really easy to make, healthy for you, packed with protein and fiber, and doesn’t have to be refrigerated so you can take it anywhere. This is a boating favorite when we go out on the water. Whip up the hummus, chop up your favorite veggies and everyone is happy!! You can double this recipe if you are sharing.

Ingredients:

1     Can of organic Garbanzo Beans (chick peas)

1     Avocado ( you do not need organic. Their skin is so thick, pesticides can not penetrate the fruit.

1     Tablespoon Delallo Rosemary & Garlic spices ( or you can use fresh rosemary and garlic)

1     Tablespoon Extra Virgin Olive Oil ( cold pressed )

1/2  Lime

Salt and Pepper to taste.

Directions:

Drain and rinse the garbanzo beans and set aside. Cut Avocado in half and spoon out fruit. Add garbanzo beans, avocado, olive oil, spices and juice from lime into the food processor or blender.

Taste!! I like to taste as I go along to get it just the way I like it. Play around with the spices too. Some people like more and some like less.

Enjoy!

 

 

Summer Corn & Blueberry Salad

INGREDIENTS:

6     ears of fresh sweet corn, husked

1     cup fresh blueberries

1     small cucumber, sliced

1/4  cup finely chopped red onion

1/4  cup chopped fresh cilantro

1     Jalapeno pepper,  seeded and finely chopped.

2     tablespoons fresh lime juice

2     tablespoons extra virgin olive oil

1     tablespoon raw honey

1/2  teaspoon ground cumin

1/2  teaspoon Himalayan salt 

 

In a large dutch oven bring salted water to a boil.  Add corn.  Cook covered for 5 minutes or until tender

When cool enough to handle, cut corn from the cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and Jalapeno.

For dressing, combine lime juice, olive oil, raw honey, cumin,and 1/2 tsp. salt. combine and mix well. Add to salad and toss.

Cover and refrigerate overnight.

 

 

 

 

 

 

 

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