olives – Discover Healthy Food

Recipe: Loaded Salad

Loaded salads are baaack!

I remember planning for a vegan pregnancy. 2 months into the pregnancy and I craved a hamburger. I still ate a lot of #veggies and fruit, but meat was back on the menu. Salads weren’t satisfying anymore, which totally bummed me out. Any of you who’ve dealt with pregnancy cravings KNOWS what I’m talking about when I say, “What baby wants, baby gets!” Now I’m past breastfeeding and starting to feel more in control of my eating. Enter stage left, the grand and ggloriousLOADED SALAD!! This salad tastes great and fills my belly.
Ingredients per salad:
5 oz lettuce
1 roma tomato, diced
3 sweet mini bell peppers, diced
1/2 cup hummus
3 tablespoons spicy nut mixture
1/4 cup salsa for salad dressing
5-6 kalamata olives, pitted

Directions:
🍅Using large bowl, layer in this order
🍅Lettuce
🍅Salsa sprinkled on lettuce
🍅Hummus in corner with kalamatas on top
🍅 Tomatoes in 2nd corner
🍅Bell peppers in 3rd corner
🍅Peanut mixture in 4th corner

Optional toppings:
Radishes
Avocado
Celery
Carrots
Seeds – chia, sunflower, and/or #pumpkin

Fill your belly and feel great! I’ll see you at the table!

Restaurant Review: Arella Pizzeria – Utah

Dinner with one of my favorite people on the planet @suprbell. So grateful for a good friend! Lots of yummy gourmet pizza combos, but I went for a build-your-own with spinach, mushrooms, black olives, garlic, artichoke hearts. No cheese to keep it vegan. Pretty good thin crust pizza for Bountiful, Utah! 😉

Recipe: Warm Quinoa with pine nuts, olives and tomatoes

Ingredients: 1/4 white onion small dice
1 large tomato, diced
1 cup black olives, sliced
1 cup parsley, chopped
1/4 cup pine nuts
1 tablespoon No-Salt seasoning
1/2 teaspoon cayenne (omit if you don’t like spice)
1 teaspoon black pepper
2 cups water for quinoa
Water for water sautéing

Directions: In medium size pan, on medium high heat water sauté the onion for 2-4 minutes until soft.
Turn up heat to high, add 2 cups water and bring to boil then add quinoa and seasonings. Stir until boiling again, turn down to simmer, cover and cook for 5-6 minutes.
Add tomatoes, olives and parsley.
Mix through.
Remove from heat and add pine nuts.
Serve warm as side dish.
Leftovers are great reheated or use cold on green salad. E
njoy!

Restaurant Review: Temecula Valley Cheese – California

Cheese sampler platter from the Temecula Valley Cheese Co

Cave aged Gruyere from Alpine, Swiss and Brebis aged sheep milk cheese from Spain. Dried apricot, olives, apple, berries and sourdough bread Wow! Heavenly creamy goodness.

Recipe: Chef Salad

Home from a week of vacation and eating out, so our first dinner is naturally a chef salad. Light, healthy and tasty.

The key to a great salad is the ingredients:
Rosemary sun dried tomato ham cubed
Salsalito turkey cubed
Red leaf lettuce
Diced tomatoes
Avocado
Black olives
Diced pepper jack
Balsamic and blue cheese dressing.

Great to be home and eat something on the lighter side.