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


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.


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.


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!

candy salad



Simply Delicious Roasted Beets

Beets are one of my favorite vegetables. First of all, they have the most absolutely gorgeous color. They are packed with many amazing health benefits and taste sweet and delicious when prepared the “Eat Well Mademoiselle” way. Here is my basic recipe to roasting beets to perfection. Enjoy!

Preparation + Cook Time: 40 minutes


  • 3 cups of peeled & chopped beets (chop them into small bite-sized cubes)
  • 2 tsp of coconut oil
  • 1 Tbsp of honey or maple syrup
  • 1/8 tsp of cinnamon
  • 1/8 tsp of salt


  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking tray with aluminum foil.
  2. Peel and chop the beets. Transfer the chopped beets onto the lined baking tray.
  3. Coat the beets with the coconut oil and honey/maple syrup. Make sure the syrup/oil mixture evenly covers the beets.
  4. Sprinkle the salt and cinnamon evenly over the beets.
  5. Bake in the oven for 30 minutes, until the beets are soft and fully cooked.

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.

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



Lemon-Dill Roasted Potatoes

These lemon-dill roasted potatoes are a great, flavor-packed side dish. This recipe makes about 5-6 servings. Enjoy!


  • 1 lb + 8 oz of fingerling potatoes, chopped into bite sized pieces
  • 1 cup of sliced red onions
  • 1 Tbsp olive oil
  • juice of 1 lemon
  • 1/4 tsp lemon zest
  • 1/4 cup tahini
  • 1 Tbsp of water
  • 3 Tbsp of chopped fresh dill
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp minced garlic
  • 2 tsp honey mustard
  • 1/2 cup of sliced radishes
  • 1/2 cup of green onions


  1. Preheat oven to 375 degrees Farenheit.
  2. Chop the potatoes and onions. Put them into a baking pan with 1 Tbsp of olive oil. Mix to combine evenly. Sprinkle the potatoes with a pinch of salt and pepper. Put it in the oven and bake for 45 minutes until the potatoes are soft and browned on the edges.
  3. In the meantime, make your dressing. Whisk together the lemon juice, lemon zest, tahini, water, fresh dill, salt, pepper, minced garlic, and honey mustard. Set aside.
  4. Remove the potatoes from the oven. Pour the dressing onto the potatoes and combine until everything is evenly covered. Stir in the radishes and green onions. Sprinkle with more pepper if desired. Serve up!

Benefits of this recipe:

-Potatoes help to reduce inflammation in the body, lower blood pressure, stimulates brain function, prevents formation of kidney stones, relieves high blood pressure, prevents heart diseases, and facilitates digestion.

-Dill helps lower cholesterol, may reduce menstrual cramps, and aids digestion.

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

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


Super Green Quinoa Salad

This is a very light and easy quinoa salad that everybody will love. I recommend keeping it in the fridge and serving it chilled. It will stay fresh in the fridge for about 5 days. Enjoy!

Preparation + Cook Time: 30 minutes

Makes about 3-4 servings


  • 1 C Quinoa (uncooked)
  • 3 C (packed) Spinach
  • 1/2 C Fresh Cilantro
  • 1/4 t Minced Garlic
  • 4 T Olive Oil
  • Juice of 1/2 a Lime
  • 1/4 C  Chopped Red Onion
  • 1/2 C Chopped Cucumber
  • 1/2 C Canned Organic Sweet Corn, Drained
  • 1/3 C Toasted Pine Nuts
  • Salt and Pepper


  1. Cook the 1 C quinoa in 2 C of water. This should take about 15 minutes.
  2. While the quinoa is cooking, prepare the green sauce. In a food processor, blend the spinach, cilantro, minced garlic, olive oil, lime juice, salt and pepper to taste, and 2 T of water. The sauce should be almost completely liquified- There should be no large chunks of spinach. Set aside.
  3. Once the quinoa is cooked, put it in a bowl and let it cool.
  4. Add the chopped red onion, chopped cucumber, organic sweet corn, and toasted pine nuts into the quinoa bowl. Slowly stir in the green sauce until the quinoa is covered evenly. Add salt and pepper as needed.
  5. Chill the quinoa salad in the refrigerator until it is ready to be served.

*If you would like to include more protein to this quinoa salad, it tastes great with chickpeas added to it.


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.

-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.

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