Power Salad

It's funny how your body tells you things sometimes.

Like that you NEED to eat a salad. It's great when you can have a craving that you have no regrets whatsoever giving in to! 

Slightly adapted from recipe found at What's Gaby Cooking?

Ingredients

2-3 cups fresh spinach

1 cup canned chickpeas, drained and rinsed

1 yellow bell pepper, diced

1/2 cup cherry tomatoes, halved

1/2 long english cucumber, chopped or sliced

6 green onions, sliced

1/2 cup crumbled feta cheese

1 avocado, sliced

Place spinach in a large bowl, then arrange remaining ingredients on top of the spinach. 

I topped this salad with this delicious raspberry vinaigrette. 

Enjoy!

- Arianne

Wild Rice and Barley Salad with Dried Cranberries

Slightly adapted from recipe found on Scrumpdillyicious

Ingredients

1/2 cup uncooked brown and wild rice mix

1/2 cup uncooked pearl barley

1 3/4 cups vegetable or chicken broth

1 can chickpeas, drained and rinsed

2 Tablespoons vinegar

1 1/2 teaspoon extra virgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped fresh basil

1/2 cup dried cranberries

Place the rice, barley, and broth in a medium sized saucepan and bring to a boil. Reduce the heat to low and simmer for 40 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Place the rice mixture into a medium sized bowl then add chickpeas and cranberries.

Combine the vinegar, olive oil, mustard, salt and pepper in a small bowl and whisk together. Pour this over the rice mixture and toss well. Cover and chill until ready to serve, then add the chopped basil and mix well.

Enjoy!

- Arianne

Tomato Corn Salad with lime Dressing

A simple refreshing summer salad!

Ingredients

For the Salad : 

1 tablespoon olive oil

1 1/2 fresh or frozen corn kernels 

2 cups halved cherry or grape tomatoes

2 tablespoons chopped, fresh cilantro

crumbled feta cheese

For the dressing : 

1 tablespoon fresh lemon zest

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon olive oil

1-2 garlic cloves, minced 

Directions  

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn, and heat until soft (3-5 minutes). Cool corn slightly and set aside. In a small bowl, whisk together the lemon zest, lemon juice, vinegar, olive oil and minced garlic cloves. In a medium bowl, combine the tomatoes, cilantro, cheese and corn. Toss the salad with the dressing, and sprinkle with salt and pepper to taste. Serve warm or cold. Enjoy - Alex

Slightly adapted from Mels Kitchen Cafe

Chickpea and Pear Arugula Salad with Balsamic Dressing

Ingredients

For the Salad (single serving)

1 large handful of arugula

1/2 pear sliced

1/3 cup chickpeas, drained and rinsed

1 teaspoon chia seeds

1 Tablespoon crumbled feta cheese

For the Dressing

1/4 cup balsamic vinegar

1/2 cup olive oil

1 Tablespoon dijon mustard

1 Tablespoon honey

1 garlic clove crushed or grated

salt and pepper to taste

Arrange salad ingredients. Whisk together dressing ingredients, then drizzle over salad and enjoy!

- Arianne

Warm Sweet Potato and Chickpea Salad

I decided to make this salad for dinner tonight, but was a bit unsure of how it would turn out.

Turns out it is amazing! One of my new favourites for sure, and pretty simple to whip up.

Original recipe from Blissfulbblog 

Ingredients

1 medium sweet potato (about 2 lbs.), peeled and diced

2 Tablespoons extra virgin olive oil

salt and pepper 

1 15oz. can of chickpeas, drained and rinsed

1/2 red onion finely chopped

1/2 cup fresh parsley finely chopped

Dressing

1 medium garlic clove

juice of 1 lemon

3 Tablespoons of well-stirred tahini

3 Tablespoons water

2 Tablespoons extra virgin olive oil

salt and pepper to taste

Preheat oven to 425F. 

Place sweet potato cubes in a baking dish and stir with 1 Tablespoon of olive oil, salt, and pepper. Bake for about 30 minutes, or until tender. Remove from oven and let cool slightly.

Heat the remaining olive oil in a pan to cook the chopped onion. Cook onions until translucent and tender, then set aside.

To make the dressing, grate the garlic with a microplane grater, or press to make a somewhat smooth paste and place in a small bowl. Add all other dressing ingredients and whisk to blend. The sauce should be easily poured. Add more water if needed to reach desired consistency. 

Combine the sweet potatoes, chickpeas, onions, and parsley in a large bowl, then add the tahini dressing. Stir gently to combine. Serve warm and enjoy!

Prosciutto and Brussel Sprout Salad

If you like brussel sprouts, you'll love this salad. If you don't like brussel sprouts you will love this salad. It's that good! Even my husband who's not a fan in general went back for SECONDS!

Original recipe found at Pinch of Yum

Ingredients

1 lemon

1 orange

1/2 cup olive oil

salt and pepper

1/2 cup prosciutto pan fried and crumbled

4 dozen brussel sprouts

1 cup almonds 

1 cup grated Romano cheese

Juice the lemon and orange into a small container and pour in olive oil in a steady stream while whisking to emulsify. Season with salt and pepper, then refrigerate until ready for use.

Shred the brussel sprouts up to the stems using a grater or mandolin. 

Place almonds in a food processor and pulse until coarsely chopped. 

Cook the prosciutto and crumble. Add all ingredients together, including lemon-orange mixture and toss. 

- Enjoy!

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Ingredients

1 (1 1/2 pound) butternut squash, peeled and diced
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
kosher salt, to taste
freshly ground black pepper, to taste
3 tablespoons dried cranberries
1/2 cup walnuts, chopped
3/4 cup apple cider, or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
4 ounces baby arugula


Directions

Preheat oven to 400 degrees F. Place the butternut squash in a large bowl and toss with 2 tablespoons of olive oil, maple syrup, salt and pepper. Transfer onto lined baking sheet and bake in oven for 15-20 minutes turning once, until tender. Add the cranberries and walnuts to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, cider vinegar, and shallots in a small saucepan and bring to a boil over medium heat. Cook for 6-8 minutes until the cider is reduced to 1/4 cup. Remove from heat and whisk in the mustard and 1/4 cup olive oil. Season with salt and pepper to taste.

Place arugula in large salad bowl and add the roasted squash mixture. Spoon just enough vinaigrette over the salad to moisten and toss well. Enjoy - Alex


Recipe from Barefoot Contessa

Corn, Tomato & Basil Salad

Adapted from recipe found at Girl Makes Food

Ingredients

1 Tablespoon coconut oil

3 cups corn

2 garlic cloves minced

5 - 6 grape tomatoes

1/4 cup basil (measured, then minced) 

cracked pepper and sea salt to taste

Heat the coconut oil in a pan, then add the corn and garlic. Fry until cooked through, and slightly browned. Transfer to a bowl. Slice the grape tomatoes, then add them and the basil to the corn and mix thoroughly. Season with salt and pepper.

(Don't substitute the coconut oil, it's what really makes this salad!)

Simple and delicious!

- Enjoy!

Zucchini Pizza Bites

I ( like I'm sure the rest of you) have a serious zucchini overload in my garden right now. I have been using them up in my baking like crazy, but wanted to find a different way to eat them. I came across this delicious recipe at Skinny Taste and knew that I just HAD to try it. It was so easy to make, and when I had licked my plate clean, I felt like I had just indulged in a delicious carb-loaded pizza, but nope, it was just these guiltless zucchini pizza bites!

Ingredients

4 slices large zucchini 1/4" thick

olive oil spray

salt and pepper

4 tablespoons quick marinara sauce (or regular pasta sauce)

1/4 cup shredded mozzarella cheese

Directions

Cut zucchini into 4 slices about a 1/4' thick. Spray both sides lightly with olive oil and season with salt and pepper to taste. Broil or grill the zucchini on both sides for 2 minutes each. Top with marinara sauce and cheese and broil for an additional minute or two. Be careful not to burn the cheese. 

Enjoy - Alex

Easy Potato Salad

I got this recipe from my friend Elyse who got it from her awesome Mother in law! I love it when people share their tried and true recipes! I had never made potato salad before this, and I'm so glad my first experience making it was a good one. This recipe is a keeper for sure. Thanks Elyse!

The recipe says to just use however much of each ingredient you and your family will eat but I did the following. Feel free to adjust and change it to your taste! 

Ingredients 

15 mini potatoes, boiled until fork tender and cut into cubes

3 hard boiled eggs, cooled and diced

1/2 Cucumber, peeled and diced

3 Celery stalks, chopped

1/2 Tomato, diced

2 tablespoons Green onions (I used chives)

1/4 Cup Miracle whip/Mayo (I will do a little less next time)

Celery Salt, to taste

Salt and Pepper, to taste

Directions 

Boil potatoes until fork tender and cut into cubes. Hard boil eggs then dice. Dice up cucumber, celery, tomato and green onions. Add miracle whip to taste. Sprinkle with celery salt and salt and pepper to taste. 

Enjoy- Alex

Stuffed Zucchini

Original recipe found at melskitchencafe.com

Like I've said before, I'm a squash addict! This is definitely one of my favourite ways to prepare zucchini.

Ingredients

4 medium zucchini (about 8oz. each) washed
4 Tablespoons olive oil
3 medium red potatoes cut into 1/2 inch cubes
1 medium red onion chopped fine
5 large cloves of garlic finely minced
3 medium tomatoes diced
1/3 cup fresh basil leaves shredded or 1 Tablespoon dried
(optional) 1 1/2 cups of shredded cheese (I've used cheddar or Parmesan)

Directions

Adjust one oven rack to the upper-middle position and second oven rack to lowest position. Place a rimmed baking sheet on on each rack and heat oven to 400F.

Meanwhile, halve each zucchini lengthwise. With a small spoon scoop out the seeds and most of the flesh. The walls of the zucchini should be about 1/4 inch think all the way around. Brush the insides lightly with 2 Tablespoons olive oil, then season with salt and pepper. Remove the lower baking sheet that has been pre-heating in the oven and place the zucchini cut-side down.

Meanwhile, toss the diced potatoes with 1 Tablespoon of olive oil, salt and pepper to taste. Spread in a single layer on the second hot baking sheet that has been pre-heating on the upper rack. Place both baking sheets back into the oven and roast simultaneously. Roast zucchini about 10 minutes until skins are slightly wrinkled. Roast the potatoes about 12 - 14 minutes until lightly browned.
When the zucchini has finished baking, remove from the oven and use tongs to flip the halves over on the baking sheet and set aside.

While zucchini and potatoes are roasting, heat the remaining 1 Tablespoon of olive oil in a skillet over medium head until shimmering. Add the onion and stir occasionally until softened and starting to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cooked potatoes and stir occasionally until heated through, about 3 minutes. Remove from heat and stir in the basil and 1/2 cup of cheese with salt and pepper to taste.

Divide evenly among baked zucchini halves. Sprinkle with remaining cheese and bake on the upper rack for about 6 minutes.
Serve immediately.

Enjoy!

 - Arianne
 

Sesame and Cilantro Vermicelli Salad

     Recipe from Simply Recipes

Ingredients

Honey soy dressing : 

1/4 cup grapeseed oil or corn oil (I used olive)

3 tablespoons of dark sesame oil

1/2 teaspoon crushed dried red pepper flakes or chili powder

3 tablespoons honey

2 tablespoons gluten free soy sauce

Salad: 

8 oz vermicelli

1/2 cup chopped cilantro

1/4 cup chopped roasted peanuts

1/4 cup thinly sliced green onions

1/4 thinly sliced and chopped red pepper

1 tablespoon toasted sesame seeds

Directions

Cook pasta according to package directions. Drain, but do not rinse. 

While the pasta is cooking, combine the grapeseed oil, sesame oil, and red pepper flakes in a small sauce pan and cook until heated through. Remove from heat and add the honey and soy sauce. Mix well. 

Combine the cooked pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours. When ready to serve, mix in peanuts, green onions, red pepper. Garnish with toasted sesame seeds. 

The recipe is supposed to serve 4-8 people. Is it bad that I ate the whole thing myself? : ) 

-Alex

Black Bean Hummus

Original recipe found at Cher Stuff

I'm a sucker for hummus, and black bean hummus is no exception. This dip is fantastic! It is swiftly becoming my favorite dish to take along to parties because it is so easy and so delicious!

Ingredients

1/2 cup chopped fresh cilantro

2 tablespoons tahini

2 tablespoons water

2 tablespoons fresh lime juice

2 tablespoons olive oil

3/4 teaspoons cumin

1/2 teaspoon sea salt

1 can black beans drained and rinsed

1 clove garlic peeled and chopped

1/2 small jalapeno pepper, seeded (optional)

Place all ingredients in a food processor and blend until smooth.

Enjoy!

-Arianne

Gluten & Dairy Free Mashed Potatos

I guess this post is less of a recipe and more of a helpful hint?

How to make delicious, healthy mashed potatoes with less the fat and just as much flavour!

Chop and boil potatoes until soft

Add almond milk instead of regular milk

Add olive oil instead of butter or margarine

Season with seasoned salt, regular salt and pepper, or paprika.

Trust me, you, nor your picky family members will ever know the difference!

Enjoy!

- Arianne

Game Day Guacamole

Ingredients

2 large avocados, mashed

2 medium sized tomatoes, chopped

1 handful of cilantro, chopped

1/4 red onion chopped (optional)

2 cloves of garlic, pressed

Juice of 1 lime

1 teaspoon cumin (or more to taste)

Salt and pepper, to taste

Directions

Mix all ingredients in a small bowl.

 Top with salt and pepper to taste, and enjoy your healthy snack while you watch the big game!

Garlic Parmesan Roasted Brussel Sprouts

 Recipe from Joy in the Jumble

Photograph by Everglow Photography

Believe it or not, but growing up we considered brussel sprouts a "treat"! When we got to only a few left in the bowl, us kids even fought over who would get the last ones. Perhaps this was spurred by us creating a rule that we could only have as many as how old we were. Each year older marked one more delicious sprout to devour!  I had never even given my own children the pleasure of experiencing the beloved brussel sprout until last night. My 3 year old, after tasting this said, "Mom, this is the best dinner I've ever had!"

 Let the fights begin!

Ingredients 

2 Pounds brussel sprouts

5 Cloves of garlic, pressed

1/4 Cup of freshly grated parmesan cheese

2 Tablespoons extra virgin olive oil

Kosher salt, to taste

Fresh ground pepper, to taste

Directions

Preheat oven to 400 degrees. Lightly spray a 9 x 13 glass baking dish with cooking spray. Cut off the bottom of each brussel sprout and take off a layer of the leaves. Cut the sprouts in quarters and place in a medium sized bowl with the pressed garlic, parmesan cheese, olive oil, salt and pepper. Mix well and transfer to glass dish. Place in oven for 40-50 mins stirring every 5-10 minutes or so, to prevent burning. 

 Enjoy- Alex

Tomato Basil Quinoa Salad

Slightly altered from The Diva Dish

Photography by Everglow Photography

(Gluten free, Egg free, Dairy free option)

Ingredients

2 Cups of quinoa, cooked

2 Cups of navy beans, cooked

3 1/2-4 Cups diced tomatoes

1 avocado

2 Cups fresh spinach

1-2 Tablespoons fresh basil (or more if desired)

Dressing 

2 Tablespoons balsamic vinegar

1 Tablespoon extra virgin olive oil

3 cloves of garlic, pressed 

zest of one small lemon

salt and pepper to taste

Parmesan cheese (optional)

Directions 

In a small bowl whisk together the dressing ingredients (except for cheese) and set aside. 

In a food processor blend the spinach and fresh basil and set aside.

In a large bowl add quinoa, beans, diced tomatoes, and avocado, chopped greens and dressing. Mix until well combined. Sprinkle with salt and pepper to taste. Add parmesan cheese if desired. Place in fridge until ready to serve. The colder it tastes, the better! 

Enjoy! Alex

Tomato, Avocado, Mango Salad

Photograph by Everglow Photography

This salad is to die for.

So ridiculously simple, and so de! 

(What more could you ask for??)

1 10oz. Package of grape tomatoes halved

1 large mango

1 avocado

Dice the mango and avocado and toss all ingredients in a bowl. Season with salt and pepper. Scarf.

This salad may be enjoyed as a side dish, or as a whole meal for breakfast, lunch, or dinner!

As much as I'd like to take credit for creating this salad, that award goes to my wonderful husband!

Enjoy!

- Arianne

Brown Rice Greek Salad

Slightly adapted from The Lemon Bowl

Ingredients 

1 cup of cherry tomatoes (fresh or roasted), diced

1 cup of sprouted brown rice (or regular brown rice), cooked

1 can of chick peas (19 oz)

1 cup of cucumber, diced

1/2 cup of frozen corn

1/2 cup black olives

1 avocado, diced into cubes

1 tablespoon of olive oil

1 tablespoon dried oregano

1 tablespoon fresh mint

2 garlic cloves, minced

zest and juice of 1 lemon

1/4 cup feta cheese

Directions

To roast the tomatoes, preheat oven to 400 degrees. Line a baking sheet with foil and lay tomatoes across evenly. Drizzle with olive oil and season with salt and pepper. Place in oven and let roast for 30 minutes, then cool. 

In a medium sized bowl, combine tomatoes, cooked rice, chick peas, cucumber, corn, black olives, and avocado. 

In a small bowl, mix the olive oil, dried oregano, mint, garlic cloves, zest of lemon and lemon juice. Pour juice mixture over rice mixture and toss gently. 

Top with feta cheese and season with salt and pepper to taste. 

We eat it as a whole meal in our house, but it would work well as a side dish too. I get my sprouted brown rice at Costco. It looks just like regular brown rice and comes in a bag and is carefully sprouted to provide nutritious benefits.  

photo source

  This salad is delicious hot or cold! I love it because it is SO versatile. For example, you if don't like cucumber, switch it out for some red bell peppers, or zucchini. Add whatever vegetables you think would be good to make it the perfect salad for YOU! Enjoy - Alex