My Favorite Salad

One of my favorite salads yet!
#MeatlessMonday
Yummy, yummy, salad!!!
INGREDIENTS
(serves 1)
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2 cups fresh baby spinach or baby kale
8 strawberries , sliced or 1/4 cup cranberries
1/4 cup pecans
goat cheese
generous sprinkle of freshly cracked pepper
pinch of salt
2-3 tsp balsamic vinegar or lemon juice
1-2 tsp extra virgin olive oil
1 tsp liquid honey
INSTRUCTIONS

In a medium mixing bowl, add spinach greens, fruit, and pecans and give that a good toss.
In a separate bowl, mix balsamic vinegar or lemon juice, oil, honey and salt. Whisk to combine.
Transfer salad to serving plate, sprinkle goat cheese and drizzle dressing overtop. Sprinkle generously with freshly cracked black pepper. Enjoy!!!

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Quinoa Bean Burgers

#MeatlessMonday My 6’3″ All American, Meatless Critic father, has approved this recipe. (So good!)
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Quinoa Bean Burgers
Ingredients
• 2 cups cooked quinoa
• 1 cup cannellini or black beans, mashed
• 1/2 cup oat flour (ground oats)
• 1 large egg, lightly beaten
• 1 clove garlic, grated
• 1 tsp cumin
• 1 teaspoon chipotle chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup sharp cheddar cheese, shredded (optional)
• Extra Virgin Olive Oil
Instructions
In a bowl combine the cooked quinoa, mashed beans, oat flour, egg, garlic, cumin, chipotle chili powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese (optional). Mix well again and form into 4 or 5 equal burger patties (I made 5). Place 1 tablespoon olive oil into skillet on medium high. Grab the quinoa burgers and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking top with your favorite cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. Enjoy!

Chickpea and Butternut Squash Curry

#MeatlessMonday
Chickpea and Butternut Squash Curry
Author: Julia Frey of Vikalinka
Serves: 6-8
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Ingredients
1 tbsp. Olive Oil
Onion, chopped-2 medium
Garlic, chopped – 3-4 cloves
Cilantro, chopped (stalks and leaves separated, stalks reserved)- 1 bunch
Butternut Squash, diced- 1 medium
Chickpeas- 1 can
2 tbsp. Patak’s Korma Paste or any other curry paste (not cooking sauce)-
Coconut Milk- 1 can
2 cups Water
Spinach- 100 gr
½ cup Frozen Peas
2 tbsp. Desiccated unsweetened coconut (optional)
Salt- to taste
2 cups Brown Batsmati Rice
Instructions
Heat a tablespoon of oil in a large and deep pan and cook chopped onions, garlic and cilantro stalks over low heat for 10 minutes until soft and slightly colored.
Meanwhile dice your butternut squash to match the size of chickpeas. I leave the skin on as I discovered it cooks very nicely and eliminates a lot of unnecessary work. When the onions are tender add the curry paste and cook for a minute or so stirring the whole time, then add your squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil by turning the heat up, then turn the heat down to a low-medium and simmer it covered for 35-40 minutes. Stir it occasionally to prevent from burning and add a few splashes of water if it gets too dry.
Start on the rice. Cook your rice.
Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick so if it’s too runny, uncover and let the liquid cook down for a few more minutes. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.

Lentil White Bean Salad

#MeatlessMonday This is a great base recipe. Serve it hot with Parmesan cheese or cold with curry spices, or however you like!

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Lentil White Bean Salad
Ingredients
3 cups chopped kale
2 c white beans, rinsed (I used cannellini, but northern would work)
2 c cooked lentils, rinsed
2 garlic cloves, minced
1 diced onion
package of fresh mushrooms,sliced
2 T olive oil
1 tsp red pepper flakes
1/4 tsp sea salt
cracked pepper to taste

Instructions
Over medium heat, lightly saute kale, onions,and mushrooms for about 2-3 minutes.
In a bowl, combine kale with all other ingredients and toss so that seasoning and oil is evenly distributed.
Refrigerate for 30 minutes.
Serve as desired.

Beetroot Feta Salad

I am so excited about dinner tonight! After all of this holiday food, my body is craving something light and flavorful! I like to serve this beautiful beetroot feta mix over a bed of leafy greens. Hope you enjoy!

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INGREDIENTS-
For Salad:
4 medium beetroots
1/2 cup feta cheese
2 tablespoon roughly chopped cilantro
Top with Lemon Vinaigrette:
3 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves – minced
½ teaspoon black pepper
½ teaspoon salt (or to taste)
INSTRUCTIONS
For Salad
Boil the beetroot on medium heat for 45 mins or until it can be easily pierced through with a knife.
The skin will easily peel off. After removing the skin of the beetroots, chop the beetroot into cubes and do the same with the feta cheese.
Roughly chop the cilantro.
Combine beetroot, feta cheese, cilantro with the lemon vinaigrette and serve.
For Lemon Vinaigrette
Mix all ingredients together in a bowl and whisk slightly.

Apple Cranberry and Almond Coleslaw

Apple Cranberry and Almond Coleslaw

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Yield: About 8 servings

Ingredients

Dressing
3/4 cup fat free Greek Yogurt (I recommend using Fage, other brands may will be too thin)
1/4 cup mayonnaise (or all Fage)
1/4 cup honey
2 Tbsp apple cider vinegar
Salt and freshly ground black pepper
Coleslaw
1 small cabbage, shredded (6 – 7 cups packed)
1 1/2 cups matchstick carrots
2 large gala apples, sliced into matchsticks (about 3 cups)
1/2 cup sliced green onions
3/4 cup sliced almonds or 1 cup slivered almonds
3/4 cup dried cranberries

Directions

In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results

Brownie Larabars

These bars are a great pre workout snack and are high in omega 3’s!
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Brownie Larabars

1 cup walnuts (120 g)
1 and 1/3 cups pitted dates (220 g)
1 tsp vanilla extract
4 tbsp cocoa or cacao powder
optional: dash of salt

Blend all ingredients together in a food processor. Scoop into balls, or push into 8×8 pan and cut into bars. Enjoy!