Tag Archives: vinegar

Protein Packed Creamy Vegan Thai Quinoa Salad

Protein Packed Creamy Vegan Thai Quinoa Salad

protein vegan paleo thai quinoa salad gluten free creamy dairy

I cannot tell you how happy I am to be back in my kitchen after traveling for the past few weeks. While traveling, I was reminded at just how challenging it is to eat clean and healthy on the road. We tried our best to eat as healthy as we could but there are so many hidden ingredients in the simplest of foods.

For example I would have 1 scrambled egg and 2 turkey links for breakfast at Perkins but I’m sure the egg wasn’t just cracked, free range or organic and they may have used non-organic whole milk and salt to mix it in. I can guarantee that the turkey sausage wasn’t organic and was loaded with sodium. That’s just one meal.

protein vegan paleo thai quinoa salad gluten free creamy dairyFirst order of business, get our digestive systems back on track. I literally said “I need quinoa in my life right now”. So I whipped up a yummy protein packed creamy vegan thai quinoa salad. Ahhh, life is getting back to normal.

protein vegan paleo thai quinoa salad gluten free creamy dairyI found this recipe and made a couple adjustments based on what I had in the kitchen and it turned out great. Hearty, filling and VERY dense salad that can be eaten warm or cold.

This salad is super filling and protein filled. 7 grams of protein from the almond butter and 6 grams from the quinoa. 13 grams of protein per 1/4 cup serving + fiber. Yay!!

Protein Packed Creamy Vegan Thai Quinoa Salad
 
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Author:
Recipe type: Paleo, Vegan, Salad, Protein
Serves: Many
Ingredients
  • 2 cups cooked (1 cup uncooked) quinoa
  • 2 cups vegetable broth (to cook quinoa, can use water if you prefer)
  • 1 cup shredded carrots
  • ¾ cup fresh sugar snap peas, sliced into thirds
  • ½ chopped mushrooms
  • 3 scallions, white and green parts (white parts to mix with quinoa, green parts as garnish)
  • DRESSING:
  • ½ cup creamy almond butter
  • 3 Tablespoon fresh lime juice
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon chili pepper flakes
  • 1 teaspoon minced garlic (I use the jarred kind)
  • pinch of salt
Instructions
  1. In a medium saucepan, combine quinoa and broth and bring to a boil.
  2. Once boiling, reduce to a simmer and cover. Set timer for 15 minutes. Stir quinoa every 5 minutes.
  3. While the quinoa is cooking, chop veggies.
  4. In a medium microwavable bowl combine dressing ingredients and stir. Place in microwave for 30 seconds. Stir again. It will be thick but will get easier to stir once the hot quinoa meets it.
  5. In a large bowl combine chopped veggies and cooked quinoa.
  6. Pour dressing over the warm quinoa and stir and stir and stir until everything is combined.
  7. Garnish with green parts of the green onions
  8. Can be enjoyed warm or cold.
  9. Leftovers keep in the fridge for 2 - 3 days.

 

Sweet & Tangy Peach, Tomato & Blue Cheese Salad

Sweet & Tangy Peach, Tomato & Blue Cheese Salad

peach tomato heirloom blue cheese shallot tangy salad

It’s finally warm out and it’s time to break out the summer salads. We found the first of the summer peaches this weekend and I wanted to make this recipe I remember finding in a magazine recently.

This salad makes my mouth super happy because of the combination of sweet and tangy and my body happy because it’s low-fat and gluten-free.

peach tomato heirloom blue cheese shallot tangy salad

I found a great little pre-packaged mix of tri-colored heirloom tomatoes the same day so it was destiny that I make this. I love the mix of color from the orange, yellow and red heirlooms. It makes a very attractive looking salad. I would even top this with a grilled chicken breast if I was having this as a meal rather than a side.

peach tomato heirloom blue cheese shallot tangy salad

{ I always use organics whenever available }

Sweet & Tangy Peach, Tomato & Blue Cheese Salad
 
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Author:
Recipe type: Salad, Vegetarian, Gluten-Free
Serves: 4
Ingredients
  • SALAD:
  • 2 ripe peaches, sliced
  • Mixed greens
  • 2 cups heirloom tomatoes, diced
  • ½ cup blue cheese crumbles
  • 1 shallot, sliced thin
  • DRESSING:
  • 1 Tablespoon dijon mustard
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • dash salt/pepper
Instructions
  1. SALAD:
  2. Toss sliced peaches, diced tomatoes, blue cheese crumbles, shallot slices with your mixed greens.
  3. DRESSING:
  4. Whisk dijon mustard, apple cider vinegar, olive oil and salt/pepper.
  5. Combine salad and dressing and top with a little more blue cheese if you like.

 

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Homemade Mini Bread and Butter Pickles

Homemade Mini Bread and Butter Pickles

cucumber vegetable pickle bread butter homemade vinegar salt onion

Bread and butter pickles are my most favorite of all pickles except for sweet gherkins. Regardless, I like a sweet pickle. So when I saw mini-cucumbers at the grocery store the other day I wanted to try my hand at making my own bread and butter pickles.

cucumber vegetable pickle bread butter homemade vinegar salt onion

I never realized how easy it was to make your own pickles or to pickle any vegetable for that matter. The only thing that I wasn’t super thrilled with was that this recipe required a cup of sugar. I hardly ever consume white sugar so considering I wasn’t going to be eating the whole cup at one time and I used organic sugar, I allowed myself to be ok with it this time.

cucumber vegetable pickle bread butter homemade vinegar salt onion

So I got out my handy dandy little wavy veggie slicer and cut up my teeny tiny cucs into cute little wavey slices. Put them in a dish and sprinkled them with salt, covered them and put them in the fridge for about an hour and a half.

cucumber vegetable pickle bread butter homemade vinegar salt onion

After an hour and a half or so I rinsed the salt off of the cucumbers with cold water and drained.  Then combined the onions and cucumbers and put aside while I made the hot vinegar mixture to pour over everything.

Luckily my hoarding of big jars with lids came in handy and I didn’t have to purchase a special one just for my pickles. I ended up using 2 jars but that’s cool because now I have a jar of pickles to give to my mom.

BONUS: Chop these little babies up and you’ve got homemade sweet relish.

cucumber vegetable pickle bread butter homemade vinegar salt onion

Homemade Mini Bread and Butter Pickles
 
Homemade Mini Bread and Butter Pickles
Author:
Recipe type: Vegan, Snack
Ingredients
  • 3 cups thinly sliced mini cucumbers
  • 1½ tablespoons sea salt
  • ½ of a thinly sliced sweet onion
  • 1 cup organic granulated sugar
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • ¼ cup light brown sugar
  • 1½ teaspoon mustard seeds
  • ½ teaspoon celery seeds
  • ⅛ teaspoon ground turmeric
Instructions
  1. Wash and slice mini cucumbers thin. I sliced mine about a ½ of an inch thick.
  2. Place cucs in a shallow pan and sprinkle with the salt. Mix with your hands to get the cucs and salt combined well.
  3. Cover and place in fridge for an hour and a half.
  4. Remove from fridge, in a colander rinse cucs with cold water and drain.
  5. In a bowl, toss sliced onions and cucs, set aside.
  6. In a medium saucepan combine white vinegar, apple cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, tumeric and bring to a simmer. Stirring until sugar is dissolved completely.
  7. Place cucs/onions in jar of choice and pour hot vinegar mixture over them.
  8. Let sit on the counter for an hour.
  9. Cover and place in fridge for 24 hours.
  10. Ta-da, you made bread and butter mini pickles.

 

 

 

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Blue Cheese and Glazed Walnut Cabbage Salad

Blue Cheese and Glazed Walnut Cabbage Salad

blue cheese candied walnut cabbage salad dijon olive oil vinegar side dish

I found this beautiful salad recipe at EatingWell.com had to make it immediately. It’s even more mouthwatering in person than in the photo. All of the flavors in this salad compliment each other like a symphony. The saltiness of the cheese, the sweetness of the walnuts, the tang of the dressing and the crunch of the cabbage is almost more than one mouth can take.

Looks fancy but it’s really easy to put together. This recipe pretty much just comes down to 2 easy steps. The dressing and the walnuts. You can save a step if you have already candied walnuts.

Blue Cheese and Glazed Walnut Cabbage Salad
 
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Tangy Vinairgrette
Author:
Recipe type: Salad Dressing
Serves: 8
Ingredients
  • **VINAIGRETTE**
  • 3 tablespoons red wine vinegar
  • 1 tablespoon crumbled blue cheese
  • 1 tablespoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • **CANDIED WALNUTS**
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon grass-fed butter (non grass-fed can be used)
  • 1 cup walnuts
  • 3 tablespoons pure maple syrup
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • **SALAD**
  • 8 cups pre-cut shredded cabbage mix or chop your own
  • 2 scallions thinly sliced
Instructions
  1. **VINAIGRETTE**
  2. Combine all ingredients and blend in a mini food processor or Nutribullet until creamy.
  3. **WALNUTS**
  4. Heat olive oil and butter over medium heat.
  5. Add walnuts and cook for 2 minutes, stirring.
  6. Add salt, pepper and maple syrup.
  7. Lower heat and continue cooking for 3 - 5 minutes while the walnuts caramelize.
  8. Remove from heat and place on a parchment paper or wax paper lined plate to cool. Separate the nuts before cooled completely.
  9. Let cool completely for about 5 minutes.
  10. **SALAD**
  11. Place cabbage in a large bowl topped with scallions mix.
  12. Toss with vinaigrette.
  13. Serve topped with blue cheese and walnuts.

 

candied walnut organic maple syrup olive oil grass fed butter

This salad compliments any meal as a side but is tasty enough as a meal on it’s own topped with a chicken breast or steak sliced thin.

blue cheese candied walnut cabbage salad dijon olive oil vinegar side dish

 Your taste buds will thank you or they’ll thank me, either way there will be happiness.

 

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