So Kale and Quinoa Walk in to a Bar…

…a salad bar! Get it? Yeah, yeah I know, stick to my day job…

Anyway, the other day I whipped up our fruit parfait for breakfast and made way too much quinoa. I couldn’t just throw it out so I got to experimenting. This is how it went down: Quinoa’s healthy, so what else is healthy? Hmm, throw in some cucumbers, beets for some color, kale of course, and fresh dill! (Only because I’ve acquired an obsession with it since the flies and swims recipe). Top it all off with the quinoa and you actually get a pretty filling salad. I also paired it with our homemade dill dressing (I told you, obsessed) and it was damned refreshing, perfect for spring.

*Makes 1 personal sized salad.

  • 2 cups fresh baby kale
  • 1 cup of sliced cucumbers
  • 1 small can of beets
  • 1/3 cup of finely chopped fresh dill
  • 1/4 cup of homemade dill dressing
  • 1/2 cup of cooked quinoa

Toss together everything but the quinoa (I mean you can if you want to, but I prefer not to). Once the dressing is evenly coated on the salad, top with the quinoa and garnish with a bit of dill.

Kale & Quinoa saladHappy Eating, XO.

 

It’s Greek to me

So two summers ago, Jess & I went to Splish Splash (this water park in Long Island) with our significant others. Since we were going to be there all day and since amusement park food is always over priced and over fatty (I mean we were going to be in our bathing suits all days guys, no funnel cakes for us!) We decided to pack healthy and affordable lunches for the boys and us to eat mid-day. We did some sandwiches and salads and this salad was by far the biggest hit. Not only was it filling, but it was so easy to pack in little Tupperware containers with spoons.
  • 1/2 a bottle of Trader Joe’s Hummus Salad dressing (I bet the greek goddess one would work too, I don’t see why not)
  • 1 medium red onion diced small
  • 1 bag of orzo (15 oz.)
  • 1 cucumber diced small
  • 1 tomato diced (I just halved cherry tomatoes, about a cup)
  • 1/4 cup of olive tapenade (or just chopped black olives)
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. lemon juice
  • 1/2 cup of feta cheese
  • pinch of black pepper & salt to taste (I added a pinch of chili flakes too because I like spicy everything).
Boil the orzo per the packet instructions and drain well. Mix in the remaining ingredients and chill for 15-20 minutes before serving.
Happy Eating, XO.

Pomegranate Kale Salad

While scoping the world-wide web for our competition, err comrades. We recently came across this awesome food blog – A pinch of yum. Not only does it have super tasty recipes, but she is a fellow food enthusiast with an appetite for almost anything!

One recipe we just had to share with you is her Pom Kale Nut Salad. I mean, kale makes you think of a health freak, but this salad is yummy, promise. It has all the palate pleasers we rave about: sweet, tart, salty, crunchy, creamy, etc…Plus its filling enough to have as a meal and it truly is a sultry salad. Just look how tantalizing! Pomegranates really are the jeweled produce of Winter.

wild-rice-salad-3

Happy Eating, XO.

Tastebud Tango

Salad Palette pleasers: crunch, sour, sweet, spice, creamy, filling. All of these elements in one dish? By the way, this isn’t even a dish per se. It’s a fantastic salad that I have served at every single barbecue I’ve ever hosted. Yes, I know it’s not summer. I see the snow on the ground, BUT we all need to eat more salads and veggies. Especially since 75% of us will be making the cliche lose weight/get healthy new years resolution in less than a month. So, you can thank me once your taste buds do a lil dance while eating this “boring old salad”. Oh and its gluten-free so you know that’s a fad these days and so this salad is also now chic.

  • 1 avocado, diced (creamy & the binder)
  • 1 cup of corn (defrost in the microwave, starch/filling)
  • 1 red bell pepper, diced (crunchy a tad sweet)
  • 1 lemon or lime (juice only no zest for the tart)
  • 1/2-1 tbsp. tony’s (the Cajun spice, same one used in the salmon Omega 3 recipe…re use of ingredients is kind of the theme here if you haven’t quite caught on! Oh Hi! check out our Instagram to see what the container looks like. Adjust based on taste preference/saltiness)
  • 1 tsp. garlic powder
  • A pinch of dried parsley

Mix and serve cold.
Happy Eating, XO.

Party in your mouth Salad

I didn’t just title this post “party in your mouth” so that you would click on the recipe. Although that is definitely an added bonus 🙂 I pretty much said exactly that when I first tried this salad at a restaurant. I usually don’t go home and emulate much of what I eat out, but this one was easy & so damn good, it had to be done!

  • 3 cups of Chopped watermelon chunks. (I would keep them fork size so you can get all the flavors in each bite.)
  • 1/2 cup of Crumbled feta cheese (I did a pinch of black pepper too but that’s because I don’t think salt & pepper should ever live without each other.)
  • 1/2 of a medium sized red onion. (Thinly sliced kids. If you don’t like onions, you can do cucumber rounds. Point is to get something fresh & crunchy!)
  • Then they added a pinch of dried parsley for color, you can do fresh but make sure its finely chopped & a drizzle of balsamic to top it off.

I cant stress how good this is! Going back to my theory on salads being scrumptious and “sultry”. This salad hits all your taste buds: salty (feta), sweet (watermelon), crunchy(onion or cucumber or both), and smooth (balsamic). Now that’s a party!

Happy eating, XO.

watermelon salad