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Headed to a supper party? Insure you’ll have something tasty and clean on the table by offering to bring a side dish! This helps the host and helps your pant size. Win, win! In The South, people like slaw. Usually with BBQ or with fried seafood, and always at picnics. This dish is less mayonnaise-based and more unclogged artery-based, but trust me, it will … Continue reading Asian Slaw Salad
Looking for a simple, savory, filling winter dish? This number makes a great side item to pair with steak, pork or chicken, but it’s hardy enough to be served as the main course! Easy to make and serves ~ 6 people. Keeps in the fridge all week long. INGREDIENTS: 1 cup cooked farro (can also use bulgur, brown rice, quinoa or orzo) 1 cup chopped mushrooms 1 … Continue reading RECIPE: Simple Mushroom Risotto
I’ve been wondering what to do with those gorgeous yellow and green-striped squash I’ve been seeing hanging around the supermarket. Per my usual, I’m either gonna grind it up (smoothie) or green it up (salad). In this case, I chose to green it up! Not the most simple recipe ever, but if you cook and boil while you chop, it only takes a few more … Continue reading RECIPE: Delicata Squash Salad
Whether Steelhead, Coho, or Sockeye, This Salmon Salad is a “MUST TRY”. Phenomenal Health benefits from leafy greens: Anti-aging, cancer-prevention and healthier spleens*! Savory seasoning to suit your palate, if you like-a da’ spice, up you can dial it! Quinoa (“keen-wah”) is a healthy grain, It’s good for your waistline and packed with protein! Let’s keep this simple: Grill, bake or buy a cooked piece of salmon … Continue reading RECIPE: Salmon and Quinoa Salad
Need to give your salad some girth without bulking up? Wild Rice is the perfect grain to making your salad more filling without packing on pounds in the process. Wild rice has twice the protein of brown rice, is high in fiber and essential minerals and vitamins. The arugula bring the benefits of leafy greens. It’s alkalinic and detoxifying, high in chlorophyll and antioxidants, and … Continue reading RECIPE: Wild Rice and Arugula Salad
Serves 4-6: Prep time: 10 minutes Ingredients: 4-6 cups arugula 1-2 cups chopped mushrooms (dealer’s choice of ‘shroom) 1 sleeve of organic gluten-free soba noodles 1 jar Annie’s Shiitake Dressing (this dressing is currently made with soy sauce with wheat in it, so you can use your favorite dressing or THIS YUMMY SAUCE instead, if you’re gluten-free) 1/4 -1/2 red onion chopped 1 heirloom tomato … Continue reading RECIPE: Healthy Asian Noodle Salad
Onions and mushrooms should be 2 staples in your kitchen. Not only are they both GBOMBS, they both pack flavor to salads, dips, side dishes, sauces, soups, omelets, meats and more! Of course eating them in the raw form provides a bigger nutritional blow. But when they look a little tired, rescue them from a path to your compost or trash by grilling them up … Continue reading RULE: Rescue Food
SERVES: ~ 10-12 PREP TIME: 10 min __________________ This is a great salad to take to a gathering or to keep in the fridge and nibble on all week. It’s gluten-free and flavor-full. And it may be the easiest thing I’ve made in quite a while. Trader Joe’s sells bags of sun-dried tomatoes, but I have to get the Annie’s dressing and soba noodles (buckwheat noodles) … Continue reading RECIPE: Buckwheat Noodle Salad
Are you tired of Kale? You shouldn’t be because it’s a super packed, cancer fighting, health boosting wizard of foods! Stuff it in your smoothie, your soups, your bubble bath—kidding, but you could probably make a kale salve; it is all the rage these days! Here’s a kale salad I’m loving these days. The sunflower seeds are packed with vitamins and minerals that are anti-inflammatory, … Continue reading RECIPE: Lemon and Kale Salad
Brussel Sprouts. Those notorious green ‘spheres of gross’ that your parents would bribe you to eat… Turns out, they’re actually pretty tasty when done up right! This is my husband’s easy-peasy, extra-tasty dish and it goes a lil’ sumthin’ like this: 15-20 brussel sprouts, halved 1/2 white onion, chopped 1/2 head of red cabbage, chopped 1 garlic clove, chopped 2 Tbsp of olive oil dash … Continue reading RECIPE: Brussel Sprout Hash
My mother does a good job of whipping up something from whatever she has lying ’round or whatever she can defrost. She’s a petite lil’ lady who ‘grazes’ all day, usually on cheese and bread or veggies. Below is her recipe for a “Super Salad” she likes to make: (her words, not mine): romaine lettuce and lots veggies: green onions chopped finely cut red cabbage grated … Continue reading RECIPE: Mom’s Super Salad
Do You Tofu? Some do. Others poo-poo. If they only knew…how to…dress up tofu with this tasty brew… from MORI-NU: 6 Tbsp reduced sodium soy sauce 2 tsp honey 2 tsp balsamic vinegar 2 Tbsp grated fresh ginger 1 tsp minced garlic 1/2 tsp sesame oil Blend above ingredients together and pour 1/2 of mixture over diced tofu spread out on a baking sheet. Bake … Continue reading RECIPE: Asian Fusion Sauce (with tofu and vegetables)
This is my new favorite simple yummy recipe. It’s so delicious you might faint, but stay prone as long as you like, because you’ll save loads of time making it! You’ll need: 1 bag of frozen shelled edamame 2 Portobello mushrooms, sliced 1 sleeve of soba noodles (don’t fret, most international aisles at the grocery store have these; 3 sleeves per package) 1/3 cup lite soy … Continue reading RECIPE: Edamame and Portobello Mushroom Dish
Dr. Maddy Day 