Calling all Salad lovers!

I have been eating a ton of salads lately! It is a bit intense, but good if you mix it up. The best part you can add as much or as little of each ingredient depending on how much you have or how much you like each ingredient. They are superego easy, quick to make and very satisfying!

Miso Salad

Lettuce/spinach mix
Nori pieces
Sweet potato (cut in rounds and cooked)
Tofu strips (cooked)
Snap peas

Delicious Miso Dressing
1 tsp white miso
1 tsp sesame seed oil
1 tsp rice vinegar
Dash of molasses (for sweetness)
1 tsp coconut milk (if you feel it needs a little more liquid)

Throw ingredients in a small bowl and whisk with fork. Pour over salad:)

Hodgepodge Salad

Lettuce
Nori pieces
Pear
Coconut Curry Tempeh (4 pieces, cooked)
Sweet potato pieces (leftover from Easter dinner)
Walnuts
Miso dressing

You can put anything you like into your salad. Experiment! You never know what awesome combo that you will stumble upon.

Enjoy!

M

Chickpea, Spinach and Corn Good for you Bowl

Last weekend I was building a wardrobe. Yes it was from Ikea so it took about 3 1/2 hours.  During a much needed break after the 3 hour mark I went to the kitchen to make a quick lunch.  Having no energy leave to make anything too complicated, yet wanting something delicious I came up with the below by throwing together a few things that I have hanging out in my fridge.  Surprisingly it turned out pretty tasty.  So I decided to share my food joy with you all!

1 handful of spinach
1/4 cup of frozen corn
1/4 cup of chickpeas
Salsa and vegan sour cream to taste

Place the frozen corn in a microwave safe bowl and microwave for 45 seconds or until thawed.  Place spinach, chickpeas, and salsa into bowl and mix. Microwave for 1 minute or until ingredients are hot.  Add vegan sour cream on top and voila and quick and easy tasty lunch or dinner!

This can be just a starting off point for your next quick creation.  I used what I had in my fridge, but this would also be good with any other kind of veggie.  You could also make a tasty Tahiti dressing (see my post Spinach Cucumber Olive Salad for dressing recipe) to go on top instead of salsa and "sour cream".

Enjoy!

M

Spinach, cucumber, olive salad

I have been craving salads lately.  I guess it is from all out of the ordinary choices I have been making lately when it comes to my food and, well an increase in alcohol consumption.  This is a simple salad that has a lot of good for you ingredients, which leaves your feeling energized and full without feeling stuffed.  I used chia seeds for the first time.  These little seeds have been getting quite the press over the past few years.  I was finally urged to try them when I saw Joy McCarthy on the Morning Show talking about five great smoothies.  She put chia seeds in a smoothie, which made me think that these little seeds not only are super nutritious -- omega-3, fiber, and protein-- could be used for a variety of ways.

Spinach, Cucumber, Olive Salad with Tahini Dressing

1/4 of an English Cucumber, cut into slices
1 cup of spinach
1 "chicken" breast, cooked and cut into pieces (I use Gardein's tuscan breast and just throw out the sauce)
1 tbsp of olives

Dressing:
3 tsp of tahini
Splash of lime juice
Dash of garlic powder
1 tsp of oil (safflower, olive, flaxseed)
1 tbsp of chia powder (or seeds)

Place all the salad ingredients into a medium bowl.  In a small bowl combine all the dressing ingredients.  Mix dressing with the salad for a delicious and refreshing bowl of goodness.

Enjoy!

M