28 Apr
7 Notes

Sesame Carrot Salad

Now that it’s finally getting warmer out, I want to “cook” less and less. The good news is, I’ve got a ton of really great raw/mostly raw recipes up my sleeves. This is one of my favorites.

  • 3C shredded carrots2
  • 2C shelled edamame
  • 1/4C sliced almonds
  • 2T olive oil
  • 2T soy sauce
  • 2T rice vinegar (or other vinegar)
  • 1T toasted sesame oil
  • salt & pepper

Mix together liquid ingredients in a small bowl. Toss carrots and edamame in a large bowl, slowly pouring in the sauce. Top with salt and pepper, let chill at least one hour. Enjoy!

04 Mar
11 Notes

Buffalo Chickpeas

  • 1 can chickpeas, drained and rinsed
  • 1T olive oil
  • 1/4C and 1T buffalo sauce, separated

1) Toss the chickpeas in olive oil and either roast in the over at 425 for 15 minutes, or heat in a skillet for 15 minutes stirring constantly. We want them to get a little crispy.
2) Stir the chickpeas in a hot skillet with 2T of the buffalo sauce. Once it’s been absorbed, stir in the other two and heat for 5 more minutes.
3) Divide into two servings and drizzle remaining buffalo sauce over the chickpeas.

Enjoy!

15 Jan
8 Notes
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Five Ingredient Broccoli Salad

  • 2 large spoonfuls of egg-free mayonnaise
  • 1T sugar (or agave)
  • 2 crowns of broccoli, torn apart
  • 1/3C dried cranberries
  • 1/3C sunflower seeds 

1) Mix mayonnaise and sugar in large mixing bowl. Add a little lemon juice if desired.
2) Slowly add broccoli pieces, cranberries and sunflower seeds. Mix to coat.
4) Let sit for at least an hour in the fridge, and enjoy! 

29 Nov
9 Notes
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Normal people make a last minute sandwich to take to work. I make dijon quinoa with steamed broccoli and crushed almonds. But seriously this is the best dressing ever, just combine soy sauce/tamari and dijon mustard to flavor your rice or quinoa! Low calorie, low fat, and TONS of flavor. Oh and did I mention this bowl packs in 26g of protein?

16 Sep
115 Notes
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Chickpea Avocado Salad Sandwich
I adapted this from Two Peas recipe, using dill instead of cilantro. Makes 2-3 servings.

  • 1 avocado
  • 1 can of chickpeas, drained and rinsed
  • juice of 1 lime
  • 1T dried dill
  • 2 slices ezekial bread
  • spinach

Blend together avocado, chickpeas, lime juice and dill. Spread on your bread, top with spinach and enjoy!

18 Aug
19 Notes

Quinoa Taco Salad

Mini taco salads for two! Easily adjustable.

  • 4 corn tortillas
  • 1/2C cooked quinoa
  • 1/2C black beans
  • 1 avocado
  • salsa
  • romaine lettuce

1) Bake corn tortillas on a muffin pan at 350 for 15 minutes until crisp to form the taco bowls- like this!
2) Tear lettuce and line the bottom of the taco bowls.
3) Add a spoonful of quinoa, then black beans, then salsa and avocado!