Posts categorized under "Recipes"

Sweet Potato, Arugula & Wild Rice Salad with Ginger Dressing

September 30, 2019  |  Salads

INGREDIENTS

Salad

  • 1 cup quinoa (or wild rice)
  • 1 sweet potato, cut in small cubes (1 large is enough, or 2 small)
  • ¾ cup pumpkin/sunflower seeds, chopped pecans/walnuts/almonds, etc.
  • 5 cups arugula or kale
  • ½ cup feta or goat cheese
  • ½ cup thinly sliced green onion
  • ¼ cup dried cranberries

Ginger dressing (makes about 3 portions)

  • ½ cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup or honey
  • 1 tbsp ginger
  • 2 tsp dijon mustard
  • Salt/pepper

INSTRUCTIONS

  1. Cook rice/quinoa separately
  2. Roast seeds/nuts
  3. Cut potatoes in small cubes, drizzle in olive oil, cook at 425F for about 30 minutes, flipping every 10 minutes.
  4. Combine dressing ingredients
  5. Add rice/quinoa at bottom of bowl, slightly warm. Add arugula, then sweet potatoes, nuts, and dressing.
Read More

Simple French Carrot Salad

September 26, 2019  |  Salads, Snacks
  • 1 pound carrots, grated
  • 2 tsp dijon mustard
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 tsp honey
  • salt/pepper
  • parsley, chives

Mix and you’re done! Keeps well overnight for lunches. You can get away with not measuring anything.

Read More

Squash and Lentil Salad

September 16, 2019  |  Salads, Uncategorized

*Also works great with sweet potatoes

Salad

  • 1 butternut squash (or 2 medium sweet potatoes)
  • 1/4 tsp each, salt, cayenne pepper
  • 1 tbsp butter or olive oil
  • 1 cup green lentils
  • 1/2 cup pomegranate seeds (options)
  • 1/4 cup (or more!) pecans, walnuts, etc.
  • 2 tbsp pumpkin seeds
  • 4 cups greens

Dressing

  • 1/2 cup plain yogurt
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/4 tsp each, ground cumin and salt
  • 1 to 3 tbsp milk (optional, never really needed)

Directions

  • Cube squash or sweet potatoes into 1/2″ cubes
  • Drizzle with butter or olive oil, salt, pepper, cayenne pepper
  • Cook at 350 F until almost cooked, then throw in chopped nuts, cook until golden, don’t overcook!
  • Boil lentils until tender
  • Mix dressing
  • Mix altogether. Best when lentils are room temp, squash/potatoes/nuts are warm, and dressing is cold.
Read More

Swiss Chard & Tahini Dip

July 7, 2019  |  Snacks

Ingredients

  • 2 bunches swiss chard
  • ~1 cup olive oil
  • ~5 garlic cloves
  • 1/2 cup+ tahini
  • Lemon/lemon juice
  • Salt
  • Almonds (optional)
  • Cilantro (optional)

Directions

  • Wash swiss chard, separate stems from leaves
  • Cut both in small pieces
  • Heat up olive oil on medium to medium high, add stems
  • Cook for 5-6 minutes
  • Add roughly chopped garlic, cook until garlic is browned a bit
  • Add leaves until wilted
  • Combine chard mix with the remaining ingredients, blend thoroughly, and balance amounts to taste.
  • Mixture should be similar to hummus in consistency

Read More