The first one was just so dang good, I needed to make anotha one. This time getting a little more creative with new veggies. I’ve still got my ass intermittent fasting and eating healthy, but this salad doesn’t make me sad about being healthy, and it’s so filling. Thinking about putting a meal plan together if I can see a noticeable difference in a couple more weeks, got all this quarantine time!
2 c water
1 c quinoa
2 tbsp water
2 c shredded carrots
1 tsp cumin
1 tsp cayenne pepper
1 tsp chipotle powder
2 c frozen corn
1 red pepper, thinly sliced
4 c roughly chopped kale, with ribs removed (huge center stem)
2 15 oz cans of black beans, rinsed and drained
Start the quinoa, in a small saucepan boil 2 cups of water, add in quinoa and cook about 15 minutes until the water has been absorbed.
In a small frying pan, heat 2 tbsp water, add shredded carrots and corn, top with juice of 1 lime, and half the spices, stir. You’ll cook these for about 5-7 minutes until the water has absorbed and the carrots have softened.
Get a huge ass bowl, place the kale in, add quinoa, black beans, carrots and corn, red bell pepper, the other half of the spices, juice of 1 lime, and mix. Try to get everything jumbled together, and boom you have your tasty ass, healthy ass, kale salad. If you need more spices add them to taste.
Optional dressing w oil:
1 tbsp vegan mayo, 1 tbsp sriracha, 1 lime juiced. Combine all and mix, drizzle on top.
Looking for all my healthy b*tches… this one’s for you. There is no oil, it’s low in fat, and high in protein. I’ve been trying intermittent fasting and during my feeding times I’m aiming to eat healthy af, thus leading to this salad of greatness.
2 tbsp water
3 cloves of garlic, minced
1/2 red onion, diced
4 c cauliflower, riced
1 tsp paprika
1 tbsp cumin
1 tbsp chili powder
1 15 oz can of black beans, rinsed and drained
1 cucumber, diced
2 roma tomatoes, diced
1 1/2 c kale, chopped
2 c quinoa, cooked
2 large limes
Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes.
Transfer to a pretty large bowl, add in the rest of the vegetables, and squeeze both limes over the top of the salad, mixing one last time. It’s now ready for you to enjoy that sh*t.
I’m going to start enjoying my salads more, which leads me to find better-for-you dressings that aren’t full of oil… This is one of them. I feel like it can really go with anything, even make it a pasta topper, but so far I’ve only had it on my veggie bowl and that was bomb af. Shout out to Nora for the great recipe from Nora Cooks.
You will need a high powered blender such as a Vitamix for best results. First, soak the cashews in very hot water for at least 5 minutes, longer if desired. I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.
Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.
Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.
You can serve immediately, or refrigerate for up to 5 days. It may thicken a bit in the refrigerator, so thin it with water if desired. Enjoy that sh*t.
Nice lil salad for those days you want to eat light, but don’t think it isn’t satisfying and filling… because it is. I don’t usually eat salads like ever so that’s saying something.
spring salad mix
1 14.5 oz can of black beans drained and rinsed
1 tomato, diced
1/2 avocado, cut in cubes
frozen corn, pan fried dry until charred
4 tbsp sriracha
1/4c water to thin
Make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
Once your sauce is the taste and consistency you like, build your salad. Spring mix, black beans, top with your veggies and then finally your sauce/dressing!
A big and healthy salad that’s PACKED with flavor and nutrition. This week I’m aiming to eat better, my body hasn’t been too thrilled with my latest food choices consisting of take-out… So here’s to a healthy week!
This was a spur of the moment recipe, all I knew was I wanted to have beets (the ones from Trader Joe’s oh my goodness), roasted carrots (colorful!), and roasted brussel sprouts… what better way to get that all together than over arugula and quinoa. I wish I had a few more ingredients, like clementines and balsamic glaze, but I made do.
The dressing I used was a refrigerated green goddess dressing from Trader Joe’s, I thought it went pretty well with the salad, but another option I’m going to try out is balsamic glaze and freshly squeezed lemon juice.
6 carrots, peeled and sliced into ovals (instead of chopping straight down, cut at angle)
2 tsp olive oil
salt and pepper to taste
garlic powder to taste
1 lb of brussel sprouts, stems cut and halved
8 oz package of baby beets (from Trader Joe’s) OR 3-4 cooked beets, cut into 1/4 inch slices
1 cup of uncooked quinoa
package of arugula
handful of walnut pieces (per serving)
1 clementine, peeled and seperated (per serving)
optional choices for dressings
green goddess dressing from trader joes
freshly squeezed lemon juice
Preheat your oven to 375 degrees.
Line a baking sheet with tinfoil or parchment paper, and place your carrots. Drizzle with one tsp of olive oil, saving the other tsp for the brussel sprouts, and give the carrots a good mix. Sprinkle with salt and pepper, and a hefty dash of garlic powder. Place in the oven for 20 minutes, giving them a little shuffle half way through.
While the carrots are in, line another baking sheet and place your brussel sprouts on with the other tsp of olive oil and mix. Then, make sure all brussel sprouts are face down, sprinkle with salt and pepper, and garlic powder. Make sure the lower rack isn’t on the bottom and when the carrots have 15 minutes left you can place these in there.
While those cook, get your quinoa ready, and cook according to package.
Remove the carrots and set aside in a bowl, they can cool while the brussel sprouts continue to cook for another 10 minutes after flipping cut-side up.
Once those are done, and hopefully the quinoa is ready, you’ll place 1/3-1/2 cup of quinoa down, followed by a cup of arugula, and topped with brussel sprouts, carrots, and beets. I used about 1/2-3/4 cups of each. Top with a handful of walnuts, the clementine pieces, and your dressing of choice. It doesn’t need a lot!