Get ready for spring with my favorite herb salad dressing paired with a simple salad of mixed spring greens, sliced grapes, and goat cheese coated in chopped pistachios.
Avoid boredom and change up your salad routine with a sweet and spicy peanut dressing, crunchy peanuts and chow mein noodles.
With my new kitchen still not fully situated, baking has been thwarted. But that may be a good thing until I can get back into my regular gym routine. Yes I am still slacking on the decision as to which gym to join. I think it is partly due to knowing that gyms always get crazy busy in January and if I wait a little longer maybe it’ll die down. In the mean time, I’ve started jumping on the healthier eating train (to balance out those Taco Bell trips). To satisfy the sudden onset of a Thai craving I made this salad full of chicken, carrots, red bell pepper, peanuts, and chow mein noodles. Then top it off with a sweet yet spicy peanut dressing.
One year ago: My Dad’s Oatmeal Chocolate Chip Cookies
Two years ago: Mini Meyer Lemon Sticky Rolls
Your favorite fall flavors now come in a healthy salad with roasted sweet potatoes, dried cherries, candied walnuts, and a sage balsamic vinaigrette.
By now I am sure most of you have seen the new Star Wars trailer. If not, do it now. I may have freaked out just a little bit when I saw it and now already cannot wait for next Christmas – the finale of Mockingjay and new Star Wars! But there are exciting movies to see this year as well. I already saw Mockingjay Part 1 and up next is the finale of the Hobbit. The winter holidays rock, don’t they? To make up for the colder temperatures we get stuffed with amazing food, decorate cookies, see pretty lights, and get to snuggle in front of a cozy fire and/or movie.
But today’s recipe is not for decorated cookies or even a hot beverage to drink while enjoying wintry activities. It does have some of those comforting flavors that come out this time of year though and shockingly enough it is in the form of a salad. Roasted sweet potatoes are tossed in a mixed greens salad with dried cherries, candied walnuts, and a sage vinaigrette. I got to bust out my white balsamic vinegar for this vinaigrette but you could definitely use regular if you cannot find white. Different color, same taste.
One year ago: Quick Turkey Noodle Soup
Two years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake
Three years ago: Pecan Chocolate Chip Gooey Butter Cake
This colorful vegetarian taco salad comes together in minutes. Quinoa, black beans, corn and kale will fill you up while the spicy avocado dressing satisfies the taste buds
I go through phases with my food cravings and lately it has consisted of arugula, kale, Mexican food, and ice cream. So why not combine two of them in this healthier taco salad? Other than the quinoa, this vegetarian salad requires no cooking and comes together very quickly making it a great salad for lunch or a weeknight dinner to beat the lingering summer heat. It’s made even healthier by serving it in a bowl of purple cabbage leaves. Crunchy like a tortilla without the guilt. As a bonus it even looks pretty!
One year ago: Mixed Berry Slab Pie