Month: July 2017

Healthy Eating Tip: Adding Protein to Salads

“Sometimes you feel like a nut…”🎶

As I’m adding some peanuts to my salad today, that catchy tune popped into my head. More often that not, I add nuts to my salads. Today it is a simple handful of dry-roasted Planter’s Peanuts. I have different nut mixtures ready to go, however, so that way I can mix it up and have a variety of flavors on salads.

Nuts proteinToday’s salad is loaded with a variety of goodness, including:

  • Mixed greens
  • Beets
  • Lemon cucumber
  • Hummus
  • Mini bell pepper
  • Chia seed
  • Kalamata olives
  • Dijon Balsamic dressing

I love a variety of texture and flavor, so that’s why my salads are often loaded. Look for fun ways to make your salad an explosion of flavor, texture and taste. If you want some crunch, definitely add some peanuts. How are you adding protein to your salad today?

I’ll see you at the table!

 

Lemon Spinach with Dijon Balsamic Dressing

spinach lemon saladI’ve never tried lemon spinach before. Packed with lots of citrus flavors, this leafy green made a wonderful tart salad. Wish I bought more at the Farmer’s Market so I could also try cooking with it.
Ingredients:
1. Bag of freshly picked and cleaned lemon spinach
2. Lemon cucumber, cubed
3. Caramelized walnuts
4. Tiny amount of thinly sliced red onion
5. Your favorite dijon balsamic dressing

Directions:
1. Toss together all ingredients and eat immediately.
2. For the meat lovers, add grilled cubed chicken, egg slices or blue cheese crumbles.

Recipe: Vegan Cauliflower and Potato Curry

Easy to make Vegan curry that’s great stand alone dish, or side dish.

Cauliflower and Potato Curry

Ingredients:
1 head cauliflower, medium cube
2 cups carrot, diced
1 white onion, small dice
2 garlic clove, minced
2 tablespoon curry powder
1 teaspoon turmeric powder
1-15 oz can cooked potatoes, medium cube
2 cup frozen peas
1-15 oz can coconut milk
1 cup water

Directions:
1. Using soup pot, water sautee onion over medium heat for 4 minutes.
2. Add garlic and additional water as needed for water sauteeing.
3. Turn heat up to medium-high and add cauliflower, 1 cup water, coconut milk, curry and turmeric – bring to slow boil and then turn heat down to medium-low for 15 minutes.
4. Pulse 3 cups of mixture in a high powered blender (I use @Blendtec) until smooth and add back to the pot. [WARNING: Blending hot food has a high potential of exploding out of the blender, so blend carefully with the lid tightly secured]
5. Add carrots and potatoes, covered and simmer for 10 minutes.
6. Add frozen peas, mix through and simmer for 10 minutes, covered.

Serve with lightly toasted naan, basmati rice. Chopped cilantro and sriracha for garnish.

I’ll see you at the table.