Roasted Beetroot & Citrus Salad with Orange-Ginger Dressing

This flavorful salad has a base of mixed greens and citrus fruits, topped with roasted beets and pistachios, then dressed with a zesty orange-ginger dressing. Enjoy!

Makes 2-3 servings

Ingredients:

• 5 small red beets, peeled & sliced into wedges
• 5 small golden beets, peeled & sliced into wedges
• olive oil
• salt & pepper
• 1 1/2 oranges, peeled & sliced into wedges
• 1/2 of a grapefruit, peeled & sliced into wedges
• A few handfuls of mixed greens
• 1/4 cup of pistachios
• orange-ginger dressing (recipe below)

Ingredients for dressing:

• 2 Tbsp of apple cider vinegar
• 2 Tbsp of honey
• 2 Tbsp of orange juice
• 1 Tbsp of olive oil
• 1/2 tsp of grated ginger
• 1/2 tsp of orange zest

1. Preheat the oven to 400 degrees Fahrenheit.
2. Line a baking tray with foil. Place the beet wedges on the tray and drizzle with olive oil. Next, season with your desired amount of salt and pepper. Bake for about 35 minutes, or until beets are tender.
3. Make the dressing by whisking together all of the dressing ingredients in a small bowl.
4. Arrange the salad on a plate. Layer the mixed greens first, followed by the oranges & grapefruit, then the beets, and lastly the pistachios. Finally, drizzle the dressing on top of everything. Add more salt and pepper if desired.

Benefits of this recipe:

-Beets are high in antioxidants, contain anti-inflammatory properties, supports brain health, supports digestion, can improve athletic performance, and keeps blood pressure in check.

-Oranges have been shown to decrease blood cholesterol levels, prevent anemia, is a great source of fiber, and is very high in vitamin C.

The information on the benefits of the ingredients was researched from http://www.healthline.com.

 

Lemony-Basil Orzo Salad

This lemony-basil orzo salad is my take on a pasta salad. It is fresh and light, and serves as a perfect side dish for your summer bbq. Enjoy!

Ingredients:

• 1.5 cups of dry orzo
• 3/4 cup of tightly packed fresh basil leaves
• 1/2 cup of chopped green onion
• 3 Tbsp of olive oil
• 4 Tbsp of fresh lemon juice
• desired amount of salt and pepper
• 1/2 tsp of minced garlic
• 2 tsp of apple cider vinegar
• 1 can of chickpeas, drained
• 1 cup of halved cherry tomatoes
• 3/4 cup of chopped english cucumber
• 2 handfuls of baby spinach, roughly chopped

Instructions:

1. Fill a medium sized pot with water and bring to a boil. Add the orzo. Boil for 9 minutes, stirring frequently until fully cooked. Drain the orzo and set aside in a large salad bowl to cool completely.
2. In a food processor blend the basil, onion, olive oil, lemon juice, salt & pepper, garlic, and apple cider vinegar until it is in a dressing-like consistency. Pour the dressing over the cooled orzo and stir until evenly combined.
3. Add in the tomatoes, chickpeas, english cucumber, and spinach to the bowl. Add more salt and pepper if necessary.
4. Store in the refrigerator until ready to serve.

*Chef’s Tip: This recipe also tastes delicious with toasted pine nuts added!

Benefits of this recipe:

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Spinach aids in detoxifying the body and supporting liver function. It is a great source of fiber, boosts immunity, preserves skin health, and defends against heart disease.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

Honeycrisp Apple Salad with Candied Walnuts & Dates

This delicious kale salad is seasoned with a simple vinaigrette dressing, topped with sweet honeycrisp apple, chopped dates, and candied walnuts. This is a great salad to pair with a autumn meal. Enjoy!

Preparation + Cook time=  20 minutes

Makes 6 servings

Salad Ingredients:

• 1 cup of candied walnuts (recipe below)
• vinaigrette dressing (recipe below)
• 1 bunch of kale, chopped
• 1 honeycrisp apple, chopped
• 7 dates, chopped
• 1/4 cup of chopped red onion

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Ingredients for the candied walnuts:

• 1 cup of roughly chopped walnuts
• 2 Tbsp of maple syrup or honey
• 1 Tbsp of coconut oil
• 1 tsp of cinnamon
• 1/4 tsp of salt

Instructions for the candied walnuts:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a bowl, mix together all of the ingredients.
3. Line a baking tray with parchment paper. Put the walnut mixture on the baking tray.
4. Bake for 8 minutes. Take the tray out of the oven and shake the walnuts around. Bake for another 5 minutes.
5. Take the tray out of the oven and let the walnuts cool down for at least 20 minutes.

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Ingredients for the dressing:

• 1/4 cup of apple cider vinegar
• 1/4 cup of olive oil
• 2 tsp of honey mustard
• 1 Tbsp of honey or maple syrup
• dash of salt and pepper

Instructions for the dressing:

1. Whisk together all of the ingredients in a jar.
2. Set aside.

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To prepare the salad:

1. Put the chopped kale in a large salad bowl.
2. Pour in the dressing and massage into the kale until it is evenly mixed in.
3. Add the candied walnuts, apple, dates, and red onion. Toss. Serve up!

 

 

Greek Veggie Protein Salad

This Greek Veggie Protein salad was created when I was trying to cook a quick and healthy meal filled with protein and some delicious vegetables…..and it turned out delectable! This makes a wonderful lunch or a light dinner. Enjoy!

Preparation + Cook Time: 45 minutes

Makes about 5-7 servings

Ingredients:

• 1/2 C Lentils
• 1/2 C Quinoa
• 5 Tbsp Olive Oil (divided)
• 4 C Riced Cauliflower
• Salt and Pepper to taste
• 1 Can Chickpeas, Drained
• 1/4 C Tahini
• Juice of 1 Lemon
• 2 C + 2 Tbsp Water (divided)
• 1 Tbsp Apple Cider Vinegar
• 1/2 tsp Minced Garlic
• 1/3 C Red Onion. chopped
• 1 C Sliced Radish
• 1 C English Cucumber, chopped
• 3 C Shredded Carrot
• 1/4 C Chopped Greek Pepperoncinis
• 1 C Roughly Chopped Parsley

Instructions:

1. In 2 separate pots, cook the 1/2 C of lentils in 1 C of water and the 1/2 C of quinoa also in 1 C of water. They cannot be cooked together as they have different cooking times. When cooked, drain and set aside to cool.
2. In a wok, saute the 4 C of riced cauliflower in 1 Tbsp of Olive Oil. Season with salt and pepper to taste. Saute for 8 minutes until cooked through. Set aside to cool.
3. In a large bowl, combine the cooled lentils, quinoa, and riced cauliflower. Add the chickpeas.
4. Add the red onion, radish, cucumber, carrot, pepperoncinis, and parsley to the bowl and stir.
5. Make the dressing: In a small container combine 1/4 C tahini, juice of 1 lemon, 2 Tbsp water, 4 T olive oil, 1 Tbsp apple cider vinegar, salt and pepper to taste, and 1/2 tsp minced garlic. Whisk together. Pour the dressing over the salad and combine until it is thoroughly mixed through.
6. Serve in bowls.

Vegan Caesar Salad with Crispy Chickpea “Croutons”

Ever since the weather here in California has been so hot, I have been craving fresh salads for almost every meal. I put together a vegan version of one of my favorites: Caesar salad! This caesar contains a dairy-free, homemade dressing and is topped with capers, avocado, slivered almonds, and chickpea “croutons”. Enjoy!

Preparation + Cook Time: 60 minutes

Dressing Ingredients:

• 1/2 C Unsweetened, Unflavored Cashew Milk
• 1/2 C Tahini (I prefer Sadaf brand)
• Juice of 1/2 of a Lemon
• 2 Tbsp Olive Oil
• 1/2 tsp Minced Garlic
• 1 tsp Dijon Mustard
• 1 Tbsp Nutritional Yeast
• 1/4 tsp Salt
• 1/4 tsp Pepper

Salad Ingredients:

• 1 Can of Chickpeas, Drained
• 1 Tbsp Olive Oil
• 1 tsp Nutritional Yeast
• 1 tsp Dried Basil
• Dash of Salt & Pepper
• 1 Head of Romaine Lettuce, chopped
• Avocado, chopped
• Capers
• Slivered Almonds

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Make your chickpea “croutons”. In a small bowl, combine the chickpeas with the 1 Tbsp Olive Oil, 1 tsp Nutritional Yeast, 1 tsp Dried Basil, and dash of salt & pepper. Transfer onto a lined baking sheet and bake for 45 minutes until the chickpeas are crispy.
3. While the chickpeas are baking, combine all of the ingredients for the salad dressing in a small container. Whisk together until completely combined.
4. When you are ready to serve, put the chopped romaine lettuce in a large bowl.
5. Top the lettuce with your desired amount of the caesar dressing and toss.
6. Top your salad with chopped avocado, a sprinkle of capers, slivered almonds, and the chickpea “croutons”.

A few of the many benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Tahini is a great source of calcium, helps regulate blood pressure and cholesterol, it can help balance hormones, and  helps improve skin health.

-Romaine Lettuce is a great source of antioxidants, boosts heart health, promotes healthy eye sight, boosts immunity, and helps digestion.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Fruity & Fresh Thai Summer Salad

This salad is inspired by the tasty flavors of Thai cuisine. The fresh mango and pineapple make this dish refreshing and juicy. Enjoy this salad as a perfect light dinner for a warm summer’s night.

Preparation + Cook Time: 40 minutes

Makes about 6-7 servings

Salad Ingredients:

• 1 C Uncooked Quinoa
• 3 C Red Cabbage, shredded
• 3 C Chinese Cabbage, shredded
• 1 C Carrots, shredded
• 1 can of Organic Corn
• 1 C Fresh Diced Pineapple
• 1 C Fresh Diced Mango
• 1/3 C Roasted Cashews, chopped
• 2 tsp Finely Grated Lemongrass
• 1/4 C Fresh Cilantro, chopped
• 1/2 C Fresh Basil Leaves, chopped
• 1/2 C Mint Leaves, chopped
• 2 Green Onions, chopped

Dressing Ingredients:

• 3 T Olive Oil
• 3 T Apple Cider Vinegar
• 2 T Tamari or Soy Sauce
• 2 T Honey
• 2 t Fresh Ginger, grated
• 1 T Orange Juice
• 1/4 t Black Pepper
• 1/4 t Galic, minced

Instructions:

1. Cook the 1 C of quinoa in 2 C of water. Bring to a boil. Turn to a simmer for about 15 minutes until the quinoa is cooked. Let it cool and set aside.
2. In a large bowl, combine all of the “salad ingredients” and stir until evenly mixed.
3. In a separate container, mix all of the “dressing ingredients” with a whisk. Pour the dressing over the salad ingredients and mix evenly with a wooden spoon. Serve up!

Benefits of this recipe:

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.

-Cabbage boosts the immune system, fights inflammation and arthritis, reduces osteoporosis risk, and promotes a healthy gut.

-Mango lowers cholesterol, clears the skin, helps eye health, alkalizes the whole body, helps with diabetes, boosts immune system and improves digestion.

-Pineapple boosts immune system, improves digestion, improves fertility, supports heart health, helps mental health, reduces inflammation, and prevents asthma.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.realfoodforlife.com

Creamy Avocado Pesto Salad

I love pesto, so combining a leafy green salad with savory pesto dressing is a no-brainer for me. This salad is packed with the flavors of fresh herbs and lemony goodness. The avocado is loaded with nourishing healthy fats and creates a creaminess to this salad. Enjoy!

Preparation + Cook Time: 30 minutes

Makes about 5-6 servings

For the Pesto Dressing

Ingredients:

• 1 C Packed Fresh Basil
• 2 T Fresh Lemon Juice
• 1/4 C Pine Nuts
• 1/3 C Raw Cashews
• 1/4 C Olive Oil
• 1/4 t Minced Garlic
• 1 T Water
• Dash of Salt & Pepper
• 1 T Nutritional Yeast

Instructions:

1. Put all of the ingredients for the pesto dressing into a food processor or blender and mix until smooth. Scoop into a bowl and set aside. 

For the Salad

Ingredients:

• 2 Avocados
• 2 T Fresh Lemon Juice
• Dash of Salt & Pepper
• 1 15 oz can of Chickpeas
• 1/2 a Cucumber, chopped
• 1/4 C Green Onion, chopped
• 1/4 C Fresh Cilantro, chopped
• 6 C  Spring Greens Mix or Arugula
• 1/4 C Cashews, chopped 

Instructions:

1. Cut the avocados into small cubes. Put them into a large salad bowl.
2. Add the lemon juice to the avocados and mix until the avocados are evenly coated. Add a dash of Salt & Pepper. 
3. Drain the chickpeas. Add to the bowl of avocado. Stir to combine. Now, add the cucumber, green onions, and cilantro. Stir again to combine.
4. Add the spring greens. Toss the salad and add the pesto dressing. (You may not need to add all of the pesto if you don’t want as much dressing). Add more salt and pepper to taste.
5. Top with the chopped cashews and serve.

Benefits of this recipe:

–Avocado protects heart health, aids in better digestive health, protects from diabetes, balances hormones naturally, and boosts your mood. It is also great for keeping your hair, skin, and eyes healthy.

-Basil contains disease fighting antioxidants, helps lower inflammation in the body, reduces stress, fights depression and anxiety, supports the liver, and promotes cardiovascular health.

-Salad greens or arugula protects eye health, improves heart health, helps maintain strong bones, improves digestion, helps prevent diabetes, and reduces skin inflammation.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

 

Carmelized Beet & Sweet Potato Farro with Roasted Chickpeas

Mmmm beets and sweet potatoes- two of my favorite vegetables! This carmelized beet and sweet potato salad is hearty and warm with nutty and sweet undertones. This dish is packed with wonderful nutrients that will keep you more than satisfied. Enjoy!

Preparation + Cook Time: 90 minutes

Makes about 7-8 servings

Ingredients:

• 2 lbs Sweet Potatoes
• 1 Shallot
• 2 T Coconut Oil
• 2 T Maple Syrup
• 2 t Cinnamon  (Divided)
• 1/2 t Nutmeg  (Divided)
• 2 lbs Beets
• 1 C Uncooked Farro
• 1/2 C Raw Almonds
• 2 T Olive Oil (Divided)
• 3 C Chopped Kale
• 1/4 t Garlic
• 1/2 t Paprika
• Salt and Pepper
• 2 15 oz Cans of Chickpeas
• Juice from 1/2 a Lemon
• 1 T Fresh Rosemary, chopped
• 1 t Dried Thyme
• 1/2 C Pomegranate Seeds

Instructions:

1. Preheat the oven to 375 Degrees Fahrenheit.
2. Chop the sweet potatoes into small cubes. Dice the shallot.
3. In a microwave safe container, melt the coconut oil for 30 seconds. Remove from microwave and add maple syrup. Whisk until thoroughly combined.
4. Add the sweet potatoes and shallots to a large bowl. Pour half of the oil/maple syrup mix and toss. Add 1 t cinnamon, 1/4 t nutmeg, and a dash of salt and pepper to the bowl. Stir until all the sweet potatoes and shallot are evenly covered. Transfer to an aluminum foil-lined baking sheet.
5. Peel and chop the beets into small pieces.
6. Add the beets to the same bowl. Pour the remaining coconut oil/maple syrup mixture on top of the beets. Top the beets with 1 t cinnamon, 1/4 t nutmeg, and a dash of salt and pepper. Toss until everything is evenly coated. Transfer the beets to a separate aluminum foil-lined baking sheet. 
7. Prepare the roasted chickpeas. Drain them from the can and put them on an aluminum foil-lined baking sheet. Drizzle with 1 T olive oil, 1/2 t paprika, 1/4 t garlic, and a dash of salt and pepper.
8. Now place all 3 baking pans into the oven. Remove the chickpeas from the oven after 35 minutes. The beets and sweet potatoes need to cook for 40 minutes.
9. While the veggies are baking, cook the farro. Put 1 C of farro into a medium pot. Cover with 3 C of water. Bring to a boil. Turn to a simmer and cook for 30 minutes. Set aside once cooked.
10. Prepare the toasted almonds. Chop 1/2 C of almonds into small pieces.  Put them in a skillet with a dash of salt and pepper and 1 T of olive oil. Keep stirring to make sure they don’t burn.Toast for 5 mins until golden brown. Set aside.
11. Once everything is done cooking, it is time to combine the ingredients into a salad. In a large bowl, add the chopped kale. Squeeze the juice from the 1/2 lemon onto the kale. Massage to evenly coat the kale. Add the sweet potatoes, beets, farro, toasted almonds, rosemary, thyme, and pomegranate seeds. Stir to mix evenly. Add more salt and pepper if needed.
12. Top each plate with roasted chickpeas. Serve warm.

Benefits of this recipe:

-Sweet potatoes are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

-Beets are high in antioxidants, contain anti-inflammatory properties, supports brain health, supports digestion, can improve athletic performance, and keeps blood pressure in check.

-Kale is among the most nutrient dense foods on the planet! It is loaded with antioxidants and vitamin C, can help lower cholesterol, and protects eye health. There are also numerous cancer-fighting substances in kale.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com