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!

24 Aug
24 Notes

5 Ingredient Lemon Basil Chickpeas

This is going to be a staple lunch box meal for me once classes start in September. Flavorful, filling and only 250 calories per serving!

  • 1 can of chickpeas
  • 1 avocado
  • juice of 1 lemon
  • handful of basil, chopped
  • handful of spinach, chopped

1) Combine avocado and lemon juice, either by hand or food processor, until smooth.
2) In a mixing bowl, coat chickpeas in the avocado/lemon dressing. Sprinkle salt and pepper if you’d like!
3) Fold in the spinach and basil until everything seems even. Divide into two servings, and I suggest letting it chill first. Enjoy!

04 Jun
17 Notes

Salsa Fresca

I ate this salsa on top of my romaine tacos (to be posted later!) with some avocado, but you could eat it with tortilla chips, celery stalks, on a wrap, or the leftovers by themselves (totally did that.)

  • 2 tomatos, chopped
  • 1/2 a red onion, chopped
  • juice of 1 lime
  • 1/2 cup cilantro, shredded

It’s so simple, I don’t know why I never made it before.

31 May
8 Notes

Papaya Passion Smoothie

This is the first time in a LONG time that I’ve made a non-green smoothie. I actually couldn’t tell you the last time I made I smoothie that wasn’t green… Oh well, this one was delicious. Secret ingredient? Coconut milk, the canned kind. Makes it a little extra creamy, and a lot more tropical.

  • 1 Banana
  • 1 Cup cubed papaya
  • 2/3 Cup light coconut milk (the canned kind)
  • Handful of ice

Blend blend blend!

07 May
18 Notes
PhotoAlt

Summery Citrusy Quinoa

  • 1/2 cup uncooked quinoa
  • 2/3 cup water
  • juice of one fresh squeezed orange, or 1 cup
  • 1 mango, cubed
  • 1 avocado, cubed
  • 3 celery stalks, chopped
  • handful of cilantro

1) Cook your quinoa in orange juice/water mix on the stove. (Bring to boil, then simmer 15-20 minutes)
2) Mix all other ingredients in a bowl together, then slowly fold in your quinoa.
3) Makes two servings, enjoy! 

04 May
13 Notes
Three Bean Summer Salad 2 apples, chopped 3 stalks of celery, chopped 3 cans of beans (I used pinto, black eyed and kidney) For the Sauce 1/2 c. cider vinegar 1/4 c. olive oil 1 TB agave syrup 2 tsp dijon mustard chopped garlic 1/4 tsp black pepper 1/4 tsp cayenne pepper Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set. This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein. Three Bean Summer Salad 2 apples, chopped 3 stalks of celery, chopped 3 cans of beans (I used pinto, black eyed and kidney) For the Sauce 1/2 c. cider vinegar 1/4 c. olive oil 1 TB agave syrup 2 tsp dijon mustard chopped garlic 1/4 tsp black pepper 1/4 tsp cayenne pepper Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set. This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein.

Three Bean Summer Salad

  • 2 apples, chopped
  • 3 stalks of celery, chopped
  • 3 cans of beans (I used pinto, black eyed and kidney)

For the Sauce

  • 1/2 c. cider vinegar
  • 1/4 c. olive oil
  • 1 TB agave syrup
  • 2 tsp dijon mustard
  • chopped garlic
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set.
This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein.