Tag Archives: salad

Easy Fruit Salad

Sometimes we need something simple to bring to the cookout or to have on the side of a meal.

Here’s where this Easy Fruit Salad comes in.

It takes only a matter of minutes to assemble, but it is packed with flavor.  It’s fresh, sweet, and tangy.

To make it a dessert, you can serve with coconut cream and then you’ve turned a simple fruit salad into a decadent statement.


Easy Fruit Salad
 
Ingredients
  • 1 carton strawberries
  • 1 carton blueberries
  • 1 carton raspberries
  • 1 carton blackberries
  • 2 kiwi, peeled and diced
  • 2 mangos, peeled and diced
  • juice from half a lime
  • ½ T maple syrup
Instructions
  1. Wash all fruit except kiwi and mango.
  2. Cut strawberries into bite sized pieces.
  3. Combine all fruit in a large bowl. Squeeze lime over fruit and drizzle with maple syrup.
  4. Stir gently.
  5. Serve with coconut cream. Enjoy!

 


What I Ate Wednesday 7/22/15

Happy Wednesday y’all!  Here’s a look at my eats 🙂

This particular morning I didn’t have much to make for breakfast besides this juice.  But I had a busy day ahead, so I was fine with some liquid energy 😉

 

WIA breakfast

 

I stayed busy at work right up until lunch time, and I chowed down on a salad with leftover walnut taco meat on top, and an oil-free dressing I’ve been loving lately.  I ate a side of quinoa & millet topped with almonds, gluten-free soy sauce, and a drizzle of tahini.  For dessert, I ate fresh cherries!

WIA Lunch

For a snack and pre-workout drink, I made banana nice cream (and ended up sharing with sweet Beckham).  This is just frozen bananas and a little bit of unsweetened almond milk processed in the blender.  Great energy boost to get through a workout!

WIA Snack

Usually by mid-week, I’m almost out of groceries, so dinners are usually just what’s left in the house. This night, I ate a salad and sweet potato fries!  I had no dressings, and I’m finally tired of tahini, so I made a weird dressing that ended being pretty interesting.  It was made with almond butter, lemon juice, water, and dijon mustard.

WIA Dinner

 

I know a lot of people wonder where I get my protein from since I am mainly plant-based.  In this dinner, there are approximately 15 grams of protein just in the avocado, almond butter, hemp seeds, and sweet potato.  🙂

I didn’t end up having dessert this night….crazy, I know!

I hope you gained some inspiration for your week!  Love you all!


Berry Dijon Kale Salad

Final

Do you want to know my first encounter with kale?

I was in Nashville about 5 years ago, and a foodie friend mentioned it.  I literally had NO IDEA what he was talking about.  I even went so far to think, “I will never, ever eat that.”  Yeah, I’ll never drive a mini-van either.

I have no idea what I was so afraid of.  It is kind of curly. And maybe a little intimidating. And a fad going on right now.

BUT, it’s not bad at all!  It has a different texture than lettuce; it’s coarser.  The good news about that?  You can make a salad (dressing and all) and it will not wilt in the refrigerator and get soggy.  In fact, I think kale salads are better the second day!

I eat many varieties of kale: in my smoothies, sauteed as a side dish, as “chips,” and as salads.

I love salads, but sometimes I do get bored with them.  Changing up dressings and lettuces and kinds of kale works well for me, though, even in the winter!

Here’s the one I’m diggin’ right now.  This recipe makes two salads for me (if eaten as a meal).  If I need extra protein (beyond the hemp seeds and almonds), I add an avocado or chickpeas.  You could also add shredded chicken!

2

*You can find Nutritional Yeast & hemp seeds in a health food store or organic section of a regular grocery store.  Don’t be afraid to google a product, ask for help at the store, or order from Amazon!

*I prefer my kale salads not drenched in sauce and dressings.  If you like a little more liquid, add more of the dressing ingredients to your liking!

Berry Dijon Kale Salad
 
Ingredients
  • 8 cups kale (I used curly green kale) washed, stemmed, and chopped
  • 2 T olive oil
  • 1 T Dijon mustard
  • 2 t lemon juice
  • ½ T maple syrup
  • 1 T nutritional yeast
  • 1 T hulled hemp seeds
  • ½ cup shredded carrots
  • ¼ cup dried cranberries
  • ½ fresh blueberries
  • ¼ cup slivered almonds
Instructions
  1. After you have washed and chopped your kale, let it dry on a kitchen towel, using another towel to get as much water out as possible.
  2. Put the kale in a large mixing bowl and pour olive oil and a sprinkle of sea salt on top.
  3. Massage the kale WITH YOUR HANDS 🙂 Make sure to work the oil in to all the leaves!
  4. Add the Dijon, lemon juice, maple syrup, and nutritional yeast. Keep massaging until all of the ingredients are mixed well with the kale.
  5. Mix in dried and fresh fruit, almonds, carrots, and hemp seeds.
  6. You can eat immediately or let marinate for 20-30 minutes (up to overnight) before serving.
  7. This will be good in the fridge for 2-3 days after!

 


Lemon Tahini Dressing

Final Image

If I could reach into that photo and fix that one piece of lettuce hanging off the side…..

If this were a hashtag, it would be #thingsthatdrivemecrazy.

But in reality, many times I feel like that scraggly piece of lettuce hanging off the bowl.

Like—if you could have seen my ensemble when dropping the kids off at school today. Baggy sweatpants, huge rain boots, yesterday’s ponytail.  I’m fairly confident I brushed my teeth. Well, maybe…. I know, I’m so glamorous.  I do believe this is called MOTHERHOOD. 🙂

That piece of lettuce is the metaphor for my scraggly life–sometimes barely making it through, especially these days.

And this isn’t even disease related.  It’s called TERRIBLE TWOS.  And don’t tell me that THREES are worse.  I have one of those kids too.

Now, the transition to the salad?  I’m not sure I have one!

Let’s try it….

2

So I need a salad to have energy to keep up with 3 boys under the age of 6?  Let’s go with that. Mainly because it’s the TRUTH! That’s probably why I have more salad recipes than any other–to keep my interest! Plus salads are easy peasy.  AND I really, really love them.  And that’s the truth!

Now, let’s talk Tahini–not to be confused with Tamari (which is gluten free soy sauce).  Peanuts are to peanut butter as sesame seeds are to Tahini.  Make sense now?

It has an interesting aroma, slightly nutty, but oh so good.  It’s rich in minerals like magnesium and calcium, various vitamins, and is a great source of protein.

Tahini has a very unique interesting taste, and it’s a wintertime favorite for me because I crave saltier, heavier foods in the colder months.  Because this dressing has a saltier taste, I love pairing it with sweet or tart fruits like dates & raspberries on a salad.

With your leftovers, feel free to drizzle on roasted vegetables, or eat more salads 🙂

Give this a shot, and I would LOVE to know what you think!

P.S. You will find TAHINI in the same aisle as peanut butters, almond butters, etc! If you can’t find it, try the organic section or a health food store!

Lemon Tahini Dressing
 
Ingredients
  • ½ cup plus 1 Tablespoon Tahini
  • ½ cup water
  • 3 Tablespoons olive oil
  • 3 Tablespoons maple syrup
  • Juice of 2 large lemons
  • ¾ t sea salt
Instructions
  1. Put all ingredients in a mason jar and shake vigorously.
  2. Store in refrigerator for about a week!

 

 

 


Shredded Brussels Sprouts Salad

Final

I know Brussels sprouts get a bad rap.  They’re kind of like spinach.  People just think “yuck” when they hear the words without giving them much chance.  But I’m here to set them free.

Surprisingly, I never tasted them until a few months ago (I’ve told y’all my journey has been SLOW!) when my awesome husband made me some roasted Brussels sprouts with a Honey-Sriracha sauce.  Totally blog worthy.  And it’s coming.

But until then, you can enjoy this beautiful fall-tasting salad and all its glory.  I hope it changes your mind on this little boogers, because they really are incredible!

This salad will keep well in the refrigerator well without getting soggy, although mine never lasted that long 🙂

Salad plate

I served this salad for dinner one night as a part of a “cold salad plate” with raw fruits & veggies.  On the plate were two of my all-time favorite salads, Vegan Tuna Salad & Cranberry-Quinoa Salad! You’ll also see this Buffalo Hummus on the plate too!

Shredded Brussels Sprouts Salad
 
Ingredients
  • 1 pound Brussels sprouts, washed, trimmed & cut in half
  • ½ cup walnuts, chopped
  • ½ cup dried cranberries
  • 1 carrot, peeled
Dressing:
  • 6 T olive or grape seed oil
  • 2 T apple cider vinegar
  • 1-2 T maple syrup
  • 1 t coarse ground mustard
  • salt & pepper to taste
Instructions
  1. In a food processor, shred the carrot and Brussels sprouts.
  2. Transfer to a large bowl.
  3. Add all other salad ingredients and stir.
  4. Mix dressing ingredients in a small bowl and whisk until combined.
  5. Pour over salad and stir.
  6. Chill for best results.
  7. Enjoy!