All posts in category Salads

Lemon Basil and Mixed Grains and Veggie Bowl

This is such a great meal to make ahead and enjoy for quick dinners or lunches to go. You can certainly add in/swap out whatever herbs and veggies you want. No excuses for not eating well when you are prepared with something you love on hand!

4 cups cooked millet and quinoa
2 lemons, zested and juiced
4 cups spinach leaves, chopped
1.5 cups chickpeas (that’s one can if you’re not using ones made at home- just drain and rinse)
1 cup sliced black olives
2 large roasted tomatoes
Large handful of basil, julienned
1/4 cup red onion, finely chopped
2-3 garlic cloves, minced
1/4 cup nutritional yeast
Pepper to taste

Zest and juice lemons over the cooked grains, add onion, garlic, nutritional yeast, and pepper and fold in. Add in the vegetables and stir together. Cover and chill for at least 2 hours. This will last several days in the refrigerator.

Artichoke and Avocado Salad

Summer is here, and fresh, chilled salads play a key role in keeping us cool, hydrated and healthy. I love the crunch of the romaine and onions, the creaminess of the avocado and the tanginess of the artichokes. There is no recipe here- just a tossing of these veggies according to how much you want of each:

Chopped romaine
Avocado
Artichokes (preferably frozen or not marinated in oils)
Tomatoes
Purple onion
1905 Salad Dressing

May your summer be filled with all that is fresh, yummy, and nutritious!

Warm Beet and Avocado Salad

This tower of tastiness was inspired by a dish I had in NYC. The restaurant where I ordered this served it cold, but I knew that it would be better with warm beets to melt the avocado, making it extra creamy. With that said, here is my twist on their idea.

Warm Beet and Avocado Salad

2 medium beets, peeled and sliced into circles
1 avocado, sliced
1 tablespoon chopped garlic
pepper to taste

Preheat oven to 400. Lay beets on a baking sheet. Season with pepper and sprinkle with chopped garlic. Roast for 20-25 minutes in the oven or until fork tender.

As the beets become close to being done, slice the avocado. When beets are finished, begin layering the salad with a beet slice followed by 2-3 avocado slices on top of the beet. Repeat this layering until it’s 5-6 layers high. I sometimes garnish with crunched up kale chips when I have them made. Makes 3-4 servings.

*Beets and avocados are high in Folate (great for women in their child-bearing years!) Beets are also a great liver cleanser and avocados are great for eye and bone health.

Avocado and Sweet Potato Hash

Meet my new addiction: Warm and crispy sweet potatoes tossed with cool and creamy avocado. I could eat this for breakfast, lunch, dinner, snack, or dessert!

1 medium sweet potato, cooked
1 ripe avocado
2 garlic cloves, minced
1 tablespoon purple onion, finely chopped
Fresh parsley, chopped

Heat a skillet over medium high heat. Add in onion and garlic and a touch of water to keep onions and garlic from sticking. Cut sweet potato into bite-sized pieces and place them into the skillet. “Fry” for about 5-7 minutes, flipping potatoes a couple of times. Cook until potato is browned and slightly crispy. Immediately add into chopped avocado and gently fold together. Garnish with parsley.

1 Comment

by M. Terry on July 15, 2015 • Permalink

Posted in Food, Recipes, Salads

Tagged sweet potato and avocado guacamole salad

Posted by M. Terry on July 15, 2015

https://wholetothecore.com/2015/07/15/avocado-and-sweet-potato-hash/

Tangy Kale and Sweet Potato Bit Salad for a “Brown Bag” Lunch

I am going on a field trip tomorrow with my oldest. I always like to pack a salad for my lunch, but a dressed salad can be tricky to take for a “brown bag” lunch. My solution is to use a hearty green, like kale, so it doesn’t get soggy and wilt. It makes the not-so-tender leaves softer and full of flavor.

Here is salad #4 in my “A Salad Each Week” series. This super healthy salad can be dressed and saved for a few days since the kale and raw sweet potato actually need time to absorb the dressing so they are tender when eaten. Make a large batch, separate into individual containers, and you have instant meals to pull out and go!

Tangy Kale and Sweet Potato Bit Salad

4 cups kale, chopped
1 small, raw sweet potato, peeled and diced
2 Tablespoons purple onion, diced
2 Tablespoons Coconut oil
2 teaspoons of balsamic vinegar
1 teaspoon lemon juice
1 teaspoon stone ground mustard
1-2 garlic cloves, minced
Salt and pepper to taste

Place coconut oil, vinegar, lemon juice, mustard, garlic and S&P into a bowl and whisk. Add in kale, sweet potatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Enjoy!

1 Comment

by M. Terry on March 5, 2015 • Permalink

Posted in Food, Recipes, Salads

Tagged brwon bag salad, dressed kale salad, grab and go healthy meals, healthy to go salad, quick salad

Posted by M. Terry on March 5, 2015

https://wholetothecore.com/2015/03/05/tangy-kale-and-sweet-potato-bit-salad-for-a-brown-bag-lunch/

The 1905 Salad – “A Salad For Each Week” #52

Well, I made it! 52 salad recipes – one for each week of the year! It took me longer than a year, but I am a wife of a full-time minister and student, the mom to three active kids, an avid exerciser, and a cooking addict. My time is stretched between so many different activities. While I would love to post all that I do and create, it’s just not possible. But I am thankful for what I do find time to share. I think I saved the best salad for last. This for sure is one of my all-time favorites!

If you’ve ever had the opportunity to dine at one of the Columbia Restaurants, then the 1905 Salad will be familiar to you. This salad is served with ham or turkey and swiss cheese, spanish olives and tomatoes and swimming in an olive oil/lemony garlic dressing. So, at home, I typically add artichoke hearts (love lemon and garlic with artichokes!), leave out the cheese, meats, and olive oil. Here is how I make my “1905” dressing:

1905 Salad Dressing

1 large lemon, juiced

1/4 cup red wine vinegar

2 teaspoons coconut aminos

1-2 garlic cloves

1 tablespoon nutritional yeast

1 tablespoon Dijon mustard

1 teaspoon dried oregano

Pepper to taste

Place all ingredients into a food processor and process until smooth. Store in an airtight, glass container in the fridge for 1 week.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

3 Comments

by M. Terry on February 5, 2015 • Permalink

Posted in Food, Nutrition, Recipes, Salads

Tagged Columbia Restaurant 1905 salad, healthy clean grab and go salad

Posted by M. Terry on February 5, 2015

https://wholetothecore.com/2015/02/05/the-1905-salad-a-salad-for-each-week-52/

Chocolate Kale Chips – “A Salad For Each Week” #51

Last week on my FB page (which you can click here and ‘like’ my page for quick tips and motivation), I posted the above image. I was challenged to make a chocolate salad, therefore, after some trial and error and some research, I managed to do just that. Enjoy!

Chocolate Kale Chips

4 cups kale, big stems removed
1/4 cup cocoa powder
3 Tablespoons honey
2 teaspoons coconut oil
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)

Bake at 350 for 10 min. Turn off oven and leave the chips in for another 10 min. Remove the pan from the oven, allow them to sit for 5 min. and then serve. The key to kale chips is to eat them fresh or they lose their crispiness. You can place them back in the oven for a few minutes if they are not finished right away. (This most likely won’t happen 🙂 )

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

1 Comment

by M. Terry on January 19, 2015 • Permalink

Posted in Food, Nutrition, Recipes, Salads

Tagged chocolate kale chips, healthy clean grab and go salad

Posted by M. Terry on January 19, 2015

https://wholetothecore.com/2015/01/19/chocolate-kale-chips-a-salad-for-each-week-51/

Roasted Sweet Potato and Cauliflower Salad with Orange Vinaigrette- “A Salad For Each Week” #49

I served this last night at our family’s New Year’s Day dinner. I love Giada’s orange vinaigrette dressing, and I knew it would pair perfectly with the sweet potatoes and cranberries. The dressing has more acidic flavor than oil flavor which I prefer. You can toss in nuts and/or seeds of your choice for a well-balanced combo of carbs, fats, and proteins. Salmon would also be an ideal topper for the flavors in this salad.

Roasted Sweet Potato and Cauliflower Salad with Orange Vinaigrette

1 Head of romaine, chopped
6 oz spinach leaves
2 cups cauliflower, chopped
1 medium sweet potato, diced
1/2 cup celery, diced
1/4 cup onion, diced
1-2 garlic clove, minced
1/4 cup dried cranberries
Olive oil
Salt and pepper to taste

Giada’s Orange Vinaigrette

2 oranges, zested
2 small oranges, juiced or 1 large orange, juiced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Place cauliflower, sweet potato, onion, and garlic on a baking sheet. Spray with olive oil and season with a touch of salt and pepper. Place in a pre-heated 350 degree oven for about 20 minutes or until veggies are soft. Remove from oven and allow to cool down. Meanwhile, make the dressing. Place 3 tablespoons of the dressing into the bottom of a large serving bowl, and then add romaine and spinach and toss. Place cooled veggies, celery and cranberries over greens and drizzle with another touch of dressing. Serves 6-8.

My orange vinaigrette dressed salad on my super fancy paper plate 🙂

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

5 Comments

by M. Terry on January 1, 2015 • Permalink

Posted in Food, Nutrition, Recipes, Salads

Tagged clean eating simple salad, clean eating sweet potato and cauliflower spinach salad, healthy clean grab and go salad, orange cranberry sweet potato salad

Posted by M. Terry on January 1, 2015

https://wholetothecore.com/2015/01/01/roasted-sweet-potato-and-cauliflower-salad-with-orange-vinaigrette-a-salad-for-each-week-49/

Seared Brussels Sprouts and Butternut Squash over Swiss Chard – “A Salad For Each Week” #48

Yes, I am still alive. It’s been awhile since I’ve posted. Thanksgiving, Christmas events, updating our youth room at church, and our active involvement in the local (and super spectacular!) production of The Nutcracker have kept me away from the keyboard except for quick check-ins here and there. However, these activities did not keep me from fueling our bodies with nutritious, clean foods. I made sure to have an assortment of fruits and veggies always on hand. And before it got crazy, my freezer was stocked with nutrient-packed snacks for school days. Today was our first Saturday together at home since September. After a “no-schedule” morning and afternoon,we grilled out and I made this salad with my leftover roasted butternut squash.

Brussel sprouts and pumpkin seeds are both high in protein and butternut squash and swiss chard are great sources of vitamins A and C. AND swiss chard contains over 600% of your daily recommended intake of vitamin K (think bone support).

Seared Brussels Sprouts and Butternut Squash over Swiss Chard

4 large leaves swiss chard,
1 cup brussel sprouts
1 cup butternut squash, roasted and cut
1/8 cup thinly sliced onion
2 Tablespoons pumpkin seeds, toasted
1-2 garlic clove, minced
2 tablespoons pumpkin oil (or other clean oil)
Salt and pepper to taste
Balsamic vinegar

Heat oil in a skillet over medium-high heat. Add onion and garlic and saute about 3-4 minutes. Add brussel sprouts and sear until tender and charred. Add in butternut squash and allow to brown. Season with a touch of salt and pepper. Place veggies over swiss chard and top with pumpkin seeds. Drizzle with a touch of balsamic vinegar. Serves 2.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

4 Comments

by M. Terry on December 13, 2014 • Permalink

Posted in Food, Nutrition, Recipes, Salads

Tagged clean eating simple salad, clean-eating-healthy butternut squash and brussel sprout-salad, healthy clean grab and go salad

Posted by M. Terry on December 13, 2014

https://wholetothecore.com/2014/12/13/seared-brussels-sprouts-and-butternut-squash-over-swiss-chard-a-salad-for-each-week-48/

Grilled Smoky Spanish Salad – “A Salad For Each Week” #47

On cool days, a warm meal is a welcomed treat that keeps Jack Frost from nipping at your nose. While salads are often associated with a way to cool down, there are ways to keep your favorite greens going strong in your diet even when the days grow cold. Taking hearty leaves, like romaine, and grilling them still gives you that traditional crispiness of a salad while adding that warmth your body craves. I opted for a Spanish flavor for this salad, and their dishes often feature peppers and olives. To add to the grilled taste and in keeping with the Spanish flair, I also added a bit of smoky paprika. Rich carbs, healthy fats, and nutrients from every ingredient keep your immune system in full gear during the flu and cold season!

Grilled Smoky Spanish Salad

1 head romaine, outer leaves removed
1/2 cup roasted peppers, sliced*
1/4 cup green olives, sliced
1/4 cup raw almonds, roughly chopped
1-2 garlic clove, minced
2 tablespoons olive oil
1/4 teaspoon paprika
Salt and pepper to taste

Heat a grill pan over medium-high heat. Generously spray or rub romaine (all sides) with the olive oil. Season with a touch of salt and pepper. Place on grill and grill for about 3-4 minutes a side, allowing grill marks to appear on leaves and for the head to heat through. In a small bowl, mix together peppers, olives, garlic, and paprika. Stir. Place romaine head onto dish, top with olive and pepper mixture, and then add on chopped almonds (marcona almonds are a Spanish variety, but raw almonds work too). Drizzle with a touch of olive oil if desired.

*Roast your own! Lightly coat with olive oil and place on foil-lined cookie sheet. Bake at 400 for about 20-30 depending on size of peppers.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

2 Comments

by M. Terry on November 20, 2014 • Permalink

Posted in Food, Nutrition, Recipes, Salads

Tagged clean eating simple salad, clean-eating-healthy-spanish olive and pepper salad, healthy clean grab and go salad

Posted by M. Terry on November 20, 2014

https://wholetothecore.com/2014/11/20/grilled-smoky-spanish-salad-a-salad-for-each-week-47/

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All posts in category Salads

This is such a great meal to make ahead and enjoy for quick dinners or lunches to go. You can certainly add in/swap out whatever herbs and veggies you want. No excuses for not eating well when you are prepared with something you love on hand!

4 cups cooked millet and quinoa

2 lemons, zested and juiced

4 cups spinach leaves, chopped

1.5 cups chickpeas (that’s one can if you’re not using ones made at home- just drain and rinse)

1 cup sliced black olives

2 large roasted tomatoes

Large handful of basil, julienned

1/4 cup red onion, finely chopped

2-3 garlic cloves, minced

1/4 cup nutritional yeast

Pepper to taste

Zest and juice lemons over the cooked grains, add onion, garlic, nutritional yeast, and pepper and fold in. Add in the vegetables and stir together. Cover and chill for at least 2 hours. This will last several days in the refrigerator.

Chopped romaine

Avocado

Artichokes (preferably frozen or not marinated in oils)

Tomatoes

Purple onion

May your summer be filled with all that is fresh, yummy, and nutritious!

This tower of tastiness was inspired by a dish I had in NYC. The restaurant where I ordered this served it cold, but I knew that it would be better with warm beets to melt the avocado, making it extra creamy. With that said, here is my twist on their idea.

Warm Beet and Avocado Salad

2 medium beets, peeled and sliced into circles

1 avocado, sliced

1 tablespoon chopped garlic

pepper to taste

Preheat oven to 400. Lay beets on a baking sheet. Season with pepper and sprinkle with chopped garlic. Roast for 20-25 minutes in the oven or until fork tender.

*Beets and avocados are high in Folate (great for women in their child-bearing years!) Beets are also a great liver cleanser and avocados are great for eye and bone health.

Tangy Kale and Sweet Potato Bit Salad

4 cups kale, chopped 1 small, raw sweet potato, peeled and diced 2 Tablespoons purple onion, diced 2 Tablespoons Coconut oil 2 teaspoons of balsamic vinegar 1 teaspoon lemon juice 1 teaspoon stone ground mustard 1-2 garlic cloves, minced Salt and pepper to taste

Place coconut oil, vinegar, lemon juice, mustard, garlic and S&P into a bowl and whisk. Add in kale, sweet potatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Enjoy!

1905 Salad Dressing

1 large lemon, juiced

1/4 cup red wine vinegar

2 teaspoons coconut aminos

1-2 garlic cloves

1 tablespoon nutritional yeast

1 tablespoon Dijon mustard

1 teaspoon dried oregano

Pepper to taste

Place all ingredients into a food processor and process until smooth. Store in an airtight, glass container in the fridge for 1 week.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

Broccoli and “Bacon” Salad

Last week on my FB page (which you can click here and ‘like’ my page for quick tips and motivation), I posted the above image. I was challenged to make a chocolate salad, therefore, after some trial and error and some research, I managed to do just that. Enjoy!

Chocolate Kale Chips

4 cups kale, big stems removed

1/4 cup cocoa powder

3 Tablespoons honey

2 teaspoons coconut oil

1/4 teaspoon salt

1/2 teaspoon cinnamon (optional)

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

4 cups kale, chopped
1 small, raw sweet potato, peeled and diced
2 Tablespoons purple onion, diced
2 Tablespoons Coconut oil
2 teaspoons of balsamic vinegar
1 teaspoon lemon juice
1 teaspoon stone ground mustard
1-2 garlic cloves, minced
Salt and pepper to taste