Roasted Beet Salad with Goat Cheese & Honey Dijon Dressing

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Ingredients:

-3 large beets; peeled

-1, 4 oz package of honey goat cheese (or plain goat cheese)

-2 tablespoons dijon mustard

-3 tablespoons extra virgin olive oil

-1 tablespoon honey

-Salt & pepper to taste

Preheat oven to 375 degrees. Peel the beets and wrap them in aluminum foil, drizzled with a little bit of olive oil. I put mine on a sheet pan so that the liquid stays contained. Cook for about 1 and a half hours, or until beets are fork tender. Let cool slightly, and cut into bite sized pieces. Crumble the goat cheese on top.

In a mixing bowl, whisk together the dijon mustard, olive oil, and honey. Add salt and pepper to taste. Drizzle on top of the beets and goat cheese. Serve warm or room temperature, & enjoy!

Watermelon Salad with Zesty Coconut Oil Vinaigrette

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This salad is SUPER simple. Place the arugula on the bottom of the bowl, adding the watermelon and feta on top. Whisk together the coconut oil and lime juice, then add the minced garlic, salt, and pepper, and stir together. Pour over the salad JUST when you are ready to serve so that the arugula does not wilt. I have made this salad vegan before by adding crumbled, pan-seared tofu in replace of the feta, and it tastes just as delicious! Enjoy!

Serves: 4-6

-4 cups fresh arugula

-2 cups cubed watermelon

-1/2 cup to 3/4 cup crumbled feta cheese

For the dressing:

-1/3 cup coconut oil

-juice of 1/2 a lime (or lemon)

-1 tablespoon minced garlic

-1 tsp salt

-1 tsp pepper

Lentil and Veggie Bowl with Cilantro Dressing

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Serves: 2

-1/2 cup dry lentils (I used split yellow lentils, but use whatever you have or like the most)

-1 cup baby arugula

-1/2 cup shiitake mushrooms, sliced

-1 clove garlic, minced

-1 tablespoon olive oil

-1/4 cup onion, finely chopped

-1/4 cup cherry tomatoes, chopped

-1/4 cup yellow bell pepper, chopped

So what I did here is chop all of the veggies that did NOT need to be cooked, and placed them in a large but shallow bowl. The only two items that needed to be pre-cooked were the lentils and the shiitake mushrooms. So I cooked the lentils per the package instructions until tender. I then added them to the serving dish.

In a small skillet I added 1 tablespoon olive oil, the shiitake mushrooms, and the minced garlic. I cooked the mushrooms until they were tender–about 4-5 minutes, then added them to the bowl.

Once I made the dressing, I poured it over the bowl and then wound up mixing all of the ingredients together; like a warm lentil salad. I shared it with someone else & it was perfectly satisfying and healthy!

For the Dressing:

-1 large handful fresh cilantro

-1/3 cup olive oil

-1 clove garlic

-1 tsp salt

-1 tsp pepper

-2 tsps honey

Add all of the ingredients to a NutriBullet, blender, or food processor. Blend until semi-smooth and pour on top of the bowl. Yum!

Asian Cucumber Salad

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This salad is nice and crunchy and packed full of flavor. Hoisin sauce is a thick, pungent sauce that is typically used in Chinese cuisine. It’s typically made from soy sauce, black bean paste, and sweeteners. If you do not have this sauce and don’t want to purchase it, just whisk together soy sauce (gluten free if you choose), and honey. It won’t taste EXACTLY the same but it will be close enough. I didn’t have them in my kitchen, but you can sprinkle sesame seeds on top of the salad when you serve it for a nice presentation! ­čÖé Enjoy! xx

Yield: ~3 cups of salad

-2 large cucumbers, washed & sliced VERY thinly

-1/2 red bell pepper, minced

-1 tsp fresh ginger, minced

-1 glove garlic, minced

-1 large handful of cilantro, chopped finely

-2 tablespoons Hoisin sauce (or 2 tablespoons soy sauce & one tablespoon honey if you don’t have hoisin)

-1/3 cup rice wine vinegar

-1/4 cup sesame oil

-1 tablespoon sugar

In a large bowl, whisk together the Hoisin sauce (or soy sauce mixture), rice wine vinegar, sesame oil, and sugar. Add the ginger, garlic, and cilantro and stir well, then add your vegetables (the cucumber and the red bell pepper). I would let the salad sit for about 30 minutes before serving, so that all of the flavors can soak into the cucumber!

Potato and Corn Salad with Avocado & Sriracha Dressing

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Okay so, I will say right off the bat that this is NOT the most attractive looking side dish (unless your favorite color is puke green, which is TOTALLY okay :)). But it is very delicious, healthy, and vegan/gluten free (if you care about that). The avocado is creamy, imitating the typical texture we have in a mayonnaise-based potato salad. The corn is nice and sweet, & the sriracha adds a spicy kick. So despite the interesting color, I hope you’ll give it a taste!

Serves: 4

-5 medium sized red potatoes, cubed into 1/2 inch pieces

-1 and 1/2 cups frozen corn, thawed

-2 ripe avocados

-1/3 cup vegetable oil

-1 tablespoon sugar

-1 to 2 tablespoons taco or enchilada seasoning, depending on your preference

-1 to 2 tablespoons sriracha, depending on your preference as well

-Juice of 1/2 a lime

-Salt to taste

In a medium pot, add the cubed potatoes and cover them with water. Cook the potatoes for about 10 minutes on medium-high heat, or until potatoes are tender when you put a fork in them. Put them into a large mixing bowl and add the thawed corn.

In a small mixing bowl, add the ripe avocados. Mash them well until it becomes the consistency of a thick greek yogurt, then add the vegetable oil, sugar, taco seasoning, sriracha, and lime. Whisk the dressing together and pour it on top of the still-hot potato & corn mixture. Stir well and taste for seasoning.

Spring Spaghetti Squash Salad

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Serves: 4

-1 medium spaghetti squash

-2 tablespoons olive oil

-1/2 lb. asparagus, cut into 1 inch pieces

-1 red bell pepper, diced

-2 cloves garlic, minced

-1/2 cup parmesan cheese (optional)

-1 tablespoon fresh dill, chopped finely

-Salt & pepper to taste

Using a large, sharp knife, cut the spaghetti squash in half length-wise. Make sure you are doing this on a non-slippery surface. It can get kind of tricky! Remove the seeds from the inside of the squash using a metal spoon.  Place the two halves onto a large, microwave-safe plate, and cover them with moist paper towels. Place into the microwave for ~20 minutes, or until the spaghetti squash is tender but not mushy. Set aside and let it cool for about 5 minutes.

While the spaghetti squash is in the microwave, heat the 2 tablespoons of olive oil in a large frying pan. Add the red pepper and asparagus and cook until tender; about 3-4 minutes. Add the garlic, stir, then remove from the heat. When the spaghetti squash has cooled a little, spoon out the squash into the skillet with the other vegetables and stir it around so that the vegetables are evenly distributed. Add the parmesan cheese, the fresh dill, and any salt & pepper if you’d like. I then like to serve the salad in the spaghetti squash skin itself for presentation, but do whatever you’d prefer!

Shredded Brussels Sprouts with Dried Cranberries & Slivered Almonds (Foo Foo Salad)

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Thanks to my friend Courtney, this salad has a fun nickname! I made it for the first time when I had her over for dinner early this Spring. I had never tried it before but it turned out to be a hit. She has made it for kids she babysits for; and even the kids loved it! This salad can be served either warm or at room temperature. It is full of sweet and salty flavor, but still maintains its healthy integrity. Enjoy!

Serves: 4

-1 bag shredded Brussels Sprouts (around 3.5 cups worth)

-2 tablespoons extra virgin olive oil

-1/2 cup dried cranberries

-1/2 cup honey roasted slivered almonds

-2 teaspoons salt

-1 teaspoon pepper

Heat olive oil in a large pan on medium heat. It should take about 30 seconds to heat up effectively, and then add in the shredded Brussels sprouts. Cook the vegetable for 5-7 minutes, or until tender. Stir every minute. Add in the salt, pepper, cranberries, and honey roasted slivered almonds. Stir well so that the ingredients are evenly distributed, and taste for salt & pepper. Adjust as needed.