Sesame Crunch Salad with Mandarin Oranges

This salad is all about the dressing! It is sweet and tangy; it's delicious and takes about five minutes to throw together. There are a lot of ingredients in this salad, true. But it's mostly just raw vegetables...so grab a good knife and start chopping. If you want to add protein, baked tofu or shredded chicken work nicely. To save time I used pre-baked marinated tofu. You could also grab a rotisserie chicken. I haven't tried this, but I think you could put everything into a burrito sized tortilla to turn this salad into a wrap. Enjoy!

Ingredients:

I'm not listing quantities - make this salad as big or as small as you like....the dressing is enough for about five large dinner salads, in my opinion. 

Chopped romaine lettuce

Brown rice, cooked and chilled (I used left over rice - so easy!)

Cucumbers, chopped

Carrots, shredded

Green onion, chopped

Raw button mushrooms, cleaned and sliced

Red onion, sliced thin

Green bell pepper, sliced thin or chopped

Mandarin oranges, canned and drained (one can is enough for ~ 4 large salads)

Alfalfa sprouts, rinsed and patted dry

Sliced almonds

Ramen noodles, (I used one package for four salads - threw out the spice packet - just crushed the noodles into pieces and sprinkled over the salad just before serving)

Ripe avocado, sliced

Baked tofu, optional, sliced

Cooked chicken, optional, shredded

Dressing:

1/2 cup olive oil

1 Tbl sesame oil

2 Tbl fresh squeezed orange juice (about 1 whole orange - or use juice from canned mandarins)

2 Tbl coconut aminos OR soy sauce (I used coconut aminos)

1 Tbl raw honey

3 Tbl rice vinegar

1/2 tsp garlic powder

1 Tbl sesame seeds

Instructions:

Put all dressing ingredients in a mason jar. Shake well. Set aside. 

Add all salad ingredients to a bowl from romaine down to green bell pepper. Toss with as much or as little dressing as you like. Scoop salad into bowls. Top with mandarin oranges, sliced almonds, crushed ramen pieces and any of the other optional ingredients you might be serving. Enjoy!

Spiced Honey Yogurt with Citrus & Pistachios

I made this the other day when I was craving something tart and refreshing. I wasn't sure how citrus would pair with creamy yogurt, but it was a delicious surprise. Also, I liked the spices so much I am now putting cinnamon in my yogurt every time I make myself a parfait (which is often). The pistachios were also a great addition to this healthy snack. Enjoy! 

Ingredients:

1 cup thick, plain Greek yogurt

1 Tbp honey or maple syrup

1/8 tsp cinnamon

1/8 tsp ginger, or even less 

1/8 tsp cardamom (optional), or even less

1 orange, (I used a Cara Cara), peeled, all pith removed, cut into small pieces

1 container of segmented grapefruits, I like Del Monte - No Sugar Added (found in the refrigerated section of the produce department)

2 Tbl pistachios, chopped

2 Tbl pomegranate seeds, (I also buy these ready to eat in a container found in the refrigerated section of the produce department)

1 Tbl hemp seeds, optional

Directions:

In a medium sized bowl mix Greek yogurt with honey, cinnamon, ginger and cardamom, if using. Place spiced yogurt in a pretty bowl (yes, you are worth it) and add oranges, grapefruits, pomegranate seeds, pistachios and hemp seeds, if using, on top. If you like, add another pinch of cinnamon. Enjoy! 

Spiced Sweet Potato Fries with Honey Mustard Dipping Sauce

These roasted sweet potato fries are just delicious. All the spices give them maximum flavor. The dipping sauce took me about 5 minutes to throw together and oh my goodness, it takes the fries to another level of yum! Serve these with burgers or sandwiches. They would be incredible on top of a huge dinner salad - and you can use the dipping sauce as the dressing! Enjoy!

Ingredients:

2 medium/large sweet potatoes, peeled and cut into medium-thick fries

3 Tbl olive oil

2 tsp arrowroot power OR cornstarch

1/2 tsp onion powder

2 tsp garlic powder

1/2 tsp cinnamon

2 tsp smoked paprika

1 tsp dried parsley

1/2 tsp dried basil

1/4 tsp pepper

1 tsp salt (and more to taste)

honey mustard dipping sauce:

2 Tbl tahini

2 Tbl Dijon mustard

2 heaping Tbl honey

juice of one lemon

1 Tbl water

Directions:

Preheat oven to 425F

Line a baking tray with parchment paper

Peel and cut the sweet potatoes into medium/thick fries. If you have the time, soak the sweet potatoes in room temperature water for 30 min (up to an hour) to draw out the starch (this will give a crispier fry). If you don't have the time, it's okay....proceed. 

While the potatoes are soaking make the spice mixture and the dipping sauce. For the spice mixture add arrowroot powder through salt to a small bowl. Mix. Set aside. 

For the dipping sauce combine tahini, dijon, honey, lemon juice and water in a bowl. Mix until smooth and creamy. Set aside. 

About 10 minutes before the potatoes are ready for roasting, slide the prepared baking pan into the oven to get it nice and hot. This is another step to ensuring your fries come out crispy. 

Drain the potatoes and pat them dry with a clean kitchen cloth. Put them in a large mixing bowl and drizzle with 3 Tbl of olive oil. Use your hands to toss the potatoes with the oil, making sure they are evenly coated. Slowly add the spice mixture and toss to coat. 

Remove hot pan from the oven and add the potatoes one by one to the pan so they are in two even lines. Return pan to the oven and roast for 15 - 20 minutes. At this point, use tongs to flip over each sweet potato. Continue roasting for another 15 - 20 minutes. Now it's up to you on how crispy you like your potatoes. Just keep your eye on them because you don't want them to burn. 

Let the sweet potatoes cool off for 5 minutes or so. Try one and if you think they need more salt, go for it.  Plate them with the dipping sauce on the side. These go great with burgers or a sandwich. They would also be delicious on top of a beautiful salad (and you can use the dipping sauce as the dressing). Enjoy! 

Roasted Sweet Potato Sandwich with Goat Cheese & Walnuts

This unique, vegetarian sandwich is really quite delicious. The flavors and textures compliment each other nicely. I love the crunch from the walnuts, the sweetness from the dried cherries, and the creaminess from the goat cheese.  I absolutely love roasted sweet potatoes. I cut mine fairly thin so that they get a little crispy around the edges as they roast. The crisp lettuce, earthy beets, and crusty, toasted bread all give this sandwich a great taste and texture. Serve with potato chips, and either a smoothie/salad/soup. Easy weeknight dinner. Enjoy!

This recipe makes approximately 3 large sandwiches.

Ingredients:

Loaf of good, crusty bread, cut into sandwich slices (toasted or not, your preference)

1 sweet potato, peeled and sliced into thin rounds (about 1/4" thick)

Drizzle of olive oil and salt & pepper for roasting sweet potatoes

1 or 2 beets, cut into thin slices (I buy "Love Beets" already peeled and ready to eat  <found in the refrigerated vegetable section at the grocery store>. You can also peel and roast beets or use canned beets.)

butter lettuce or spring mix

6 oz plain or flavored goat cheese (I like Vermont Creamery brand), room temperature

handful of dried cherries or Craisins, roughly chopped

handful of walnuts, chopped

Directions:

Preheat oven to 425F

Place sliced sweet potatoes on a foil lined baking sheet. Drizzle with a tablespoon or two of olive oil and season with salt and pepper. Roast sweet potatoes for 20 minutes. Flip the potatoes and roast for another 7 to 10 minutes. When finished set aside. 

While potatoes are roasted make the goat cheese mixture. In a medium size bowl mix the room temperature goat cheese, dried cherries and walnuts until smooth. 

Toast bread, if desired. 

Assemble the sandwiches by spreading a spoonful of goat cheese mixture onto each slice of bread (so each sandwich will have goat cheese on both inside slices). Layer with roasted sweet potatoes, sliced beets, and lettuce. Season with a little salt and pepper if you like. Cut sandwich in half. Serve with a side salad or soup or a fruit smoothie. Add your favorite chips and a pickle. Enjoy! 

The Ultimate Egg, Apple & Jam Bagel Sandwich

My friend and I used to make this sandwich for our families all the time, but over the years we forgot about it.....the other day I remembered this crazy bagel sandwich and had to call my friend to ask her what was on it...I remembered the cheese, egg, jam....but I knew there was something else that makes you think, "really, this is going to taste good?" She knew immediately - apple and sautéed onions! Yes! We were both excited to bring this recipe back for an easy, quick and flavorful weeknight dinner that the whole family enjoys! 

It seems like such an odd combination, but it works! The result is a balance of sweet and savory ... there is just so much flavor .... very tasty! 

The addition of bacon is just another level of flavor.... if you don't eat meat, you can use coconut bacon or omit. I think a slice of ham (sautéed in a pan on both sides) would be a great add, as well. 

I like Everything Bagels...but any bagel will do.

I am not going to list measurements....just use one egg, one slice of cheese, a few apple slices, a forkful of sautéed onions etc. per bagel. You can't go wrong here. Enjoy! 

Ingredients:

Bagels, sliced and lightly toasted just before assembling sandwich

olive oil for sautéing onions

onion, sliced thin (one onion per three sandwiches is about right)

apple (I like honey crisp, pink lady or jazz), sliced thin (one apple is enough for about three sandwiches)

eggs, we like ours fried over hard, but if you like the yolk runny, go for it

bacon, ham or vegan "bacon", optional 

cheese, sliced (I like Cooper Sharp or cheddar)

strawberry or fig jam 

Directions: 

Add a glug of olive oil to a pan set to low heat. Saute onions, with a pinch of salt, for about 15 minutes or until soft.  

While the onions are cooking you can cook your fried eggs in a separate pan, slice the apple, cook the bacon (if using), and toast the bagels. 

Assemble the sandwich by spreading strawberry or fig jam on top and bottom of the bagel. Add the cooked egg, cheese, sautéed onions, apple slices, and bacon (if using). Serve with a simple mixed green salad and chips. Enjoy!

Folded Tortilla Breakfast Pocket

This folded tortilla pocket recipe has become popular on social media. I have been treating myself to this quick breakfast (or lunch) a couple times a week. Once you get into the groove of making these tortilla wraps they are really simple. You can add whatever you want - the combinations are endless and every person you are cooking for can customize their wrap to their tastes. I always add an egg (I make a simple one egg, salt & pepper omelet) and cheese....but the rest of the ingredients I just use what I have in the fridge. This particular wrap had coconut bacon and avocado slices in it....but I have made it with hash browns and beyond sausage and that was delicious as well. You can add hot sauce or use sautéed onions or peppers; if you eat meat try real or turkey bacon or sausage links. Honestly anything you can fit into one quarter of the tortilla, go for it. Just don't forget the cheese (vegan cheese if you like) and egg.  Enjoy!

Ingredients Basics: 

1 medium to large tortilla

Butter

Cooked egg, (fried, scrambled or an omelet) 

Cheese or vegan cheese

Choose any of the following to complete your wrap (these are all just ideas - do whatever you like, it'll taste great):

Cooked bacon (real, turkey, coconut, tempeh)

Cooked sausage (links, patty, ground, Beyond)

Cooked hash browns

Sliced ripe avocado

Sautéed onions

Bell pepper, sliced

Chopped cherry tomatoes

Serve with salsa, hot sauce, guacamole 

Directions:

1. Start with a large tortilla. Use a knife to cut a slice from the center of the tortilla to the bottom. 

2. Fill each quarter with your favorite ingredients, but make sure you use some type of melty cheese and also a cooked egg. 

3. Carefully fold the tortilla into thirds, then half, then quarters until it is all folded up into a cute little pocket. 

4. It's coming together!

5. It is now ready to cook!

6. Melt a pat of butter into a frying pan, just like you would to make a quesadilla or grilled cheese. Now place the pocket into the hot butter and cook until the side is browned and crispy, just a couple of minutes. Flip the pocket to the other side and do the same. Once the cheese has melted and the two sides are lightly browned, this little meal is ready to eat. Serve with hot sauce, salsa, guacamole or eat it like I do with nothing at all, because it is truly good enough on its own.  

Another tip I want to share when making these pockets is make a few extra and wrap them in foil. Place in the refrigerator. Now you have breakfast or lunch ready for the next day. You can just pop the wrapped pocket into a warm oven. These are great for mornings when you are pressed for time. Enjoy!

Roasted Butternut Squash & Mushroom Salad with Ricotta

This salad is just delicious. The flavors are certainly fall/winter....but it is currently still cold and blustery on the east coast, so I'm not worrying too much about seasonal foods at the moment.  You will notice I don't have any measurements listed....you really do not need to measure when it comes to this salad-  just use how much or little of what you like and I promise it will come together beautifully. 

I served this salad for dinner with avocado toast on the side. Would also make a wonderful lunch. It was perfect. Enjoy! 

Ingredients:

Medley of your favorite mushrooms, sliced (I used Oyster, Shitake, and King Trumpet that all came in mushroom medley I bought at Whole Foods). Baby Bellos are another favorite of mine. (about 3 cups)

Butternut squash, peeled, seeded and cut into small pieces (about 1 cup)

1 Shallot, sliced

Olive oil

Butter

Cooked farro (optional)

Arugula

Ricotta cheese, full fat

Walnuts, crushed

*Your choice of vinaigrette dressing, I made my own simple dressing with olive oil, pure maple syrup, champagne vinegar, dijon and salt & pepper. 

Directions:

Preheat oven to 400F

Make farro, if using, according to directions. Set aside. 

Toss the butternut squash with a bit of olive oil and sprinkle with salt and pepper. Roast for about 20 minutes, check on it at 15 and toss. 

Melt a pat or two of butter in a large skillet over low heat. Add the sliced mushrooms and sliced shallots to the pan. Sauté (without touching) for five minutes - this allows for the mushrooms to caramelize and brown. Stir and cook for about five minutes longer, stirring every minute or so. 

To plate:

Spoon ricotta cheese on to the bottom of a plate - spread evenly on the plate. I would say two large tablespoons per serving, but do what you like. Salads have no rules. 

Put a large handful of arugula on top of the cheese, and then add a couple spoonfuls of farro on top. Next add the sauteed mushrooms & shallots and roasted butternut squash. Sprinkle walnuts on top. Drizzle with vinaigrette. Add a little salt and pepper. Enjoy!