Eating healthy while on the road can be difficult at times – M&M’s for dinner or airport sushi (again)? I choose the M&M’s more than I care to admit. By the time I get home on the weekends, my body is craving fresh, healthy, homemade food. What’s healthier than a kale salad?
It would seem that squash and potato are making regular appearances in my salad world. What other time of year are they readily available!? I rest my case. This delicious salad consists of roasted acorn squash as the base, topped with sliced pear, blueberries, haloumi cheese, and pesto. As it is, this makes a great side salad or light meal. To add a little more sustenance, I added 2 heaping tablespoons of farro to each serving.
What constitutes a salad? Is it that it must contain something green? Then how can certain pastas be considered salad? Is it that it must be cold? Then how can there be warm salads? Whatever it may be, this dish has both green and is cold…therefore it must be a salad (no matter how little green there actually is).
There are a lot of perks to living alone – custom decor, reality TV with no judgement or guilt, singing karaoke as loud as possible to name a few. What’s not a perk? Grocery store items that come in Costco size portions ie. heads of cabbage. I got all excited to make my Steak and Fennel Salad, but was left with 3/4 of the head once I was finished. What to do!? Not feeling particularly creative this week (although the results turned out GREAT), I mixed the same greens – fennel, cabbage, and parsley – with potatoes. To top it off, I made a yogurt dijon dressing which resulted in a creamy indulgent meal with half the mayo as regular potato salad.
Thank you, airport reads for the foodie inspiration! What better to do on a four hour flight than read magazines? When you’ve gotten through more Cosmo’s and Shape’s than anyone can tolerate in a 5 year span…it’s time for a switch up. That switch up happened to be the August issue of Fine Cooking which featured a plethora of steak salads. As soon as I saw steak..on..a..salad..I immediately started thinking of flavour combinations. Citrus arugula? Corn salsa? Olive and eggplant? Fennel and Cabbage? I ultimately went with fennel and cabbage because I was craving something sweet and this is as close to licorce as I’m going to get after days of ice cream and pizza! RECIPE Yield: 2 servings Ingredients: 1 8oz. steak 1 small fennel bulb 1 cup shredded green cabbage 1/2 cup chopped parsley 1/2 sliced tomato 1/4 cup plain yogurt 2 tbsp olive oil Juice of 1/2 lemon Handful fresh dill Salt and Pepper, to taste Method: In a large skillet, heat about 1 tbsp olive oil over medium high heat. Prepare …
It’s time to officially learn the proper pronunciation of our favorite grain / protein. Say it with us now, “keen-wah”, “keeeeen-wah”. No more excuses you “quin-oah” lovers! This is a great vegetarian salad that still packs a protein punch, thanks to the quinoa. You can add whatever fruits / veggies your heart desires to the salsa like topping to make it your own. We used mango and tomatoes, and then topped it with some thinly sliced avocado, red onion, and a lemon ginger vinaigrette. Mix in your favorite greens and you’ve got yourself a healthy lunch!
Finally it’s June , and summer flavours are here to stay! This gorgeous salad packs a flavour punch, comes together in 10 minutes, and is perfect for a backyard BBQ. (Especially when you don’t want to labour in the kitchen all day when you could be working on your tan.)