Foodie turned Holistic Nutritionist
I think my favourite salad may just be one with lots of noodles. Slurping up saucy noodles is just so incredibly satisfying, right? Adding crunchy veg, and a delicious spicy peanut sauce takes it up a whole new level. So that’s exactly what I did when I made these soba noodles with peanut sauce. It’s got so much kick from garlic to the spicy taste of sriracha that I think I could put this sauce on anything. Plus, it’s the perfect cold soba noodle salad to take with you wherever you go.
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Salads don’t get the kind of love they deserve IMO. I mean, I get it, it’s not chocolate cake after all, but, when done right, salads deserve more. And this raw beet salad with carrots deserves ALL the praise. This salad is loaded with raw beets, shredded carrots, sliced pear, spiced lentils and almonds and an easy lemony dressing. It’s perfect for meal prep, spring lunches spent outside and sharing with those you love.
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I do love salads, but I have a few guidelines when it comes to making and enjoying them. They have to be filling and hearty, they have to have some crunch (hello texture) and they need to be delicious. So, whenever I post a salad recipe, you can rest assured that it’s anything but boring. And I’ve been making and enjoying this vegan kale caesar salad recipe for years! But for some reason, I haven’t actually posted it on here, until now.
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About 4 years ago, I went to NYC. I went on quite the foodie adventure while I was there. One of the most memorable was definitely Charlie Bird. And of all the things I tried on the menu, the one thing I knew I *had* to make when I got home was the farro salad. It’s seriously good, and I personally think it’s the best farro salad recipe out there. I wanted to put a little bit of my own spin on it and make it a bit easier. So here is my version of the Charlie Bird farro salad.
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I think that a lot of people think they don’t like lentils. But, that’s probably because they haven’t had french lentils, or black lentils. Unlike green, brown or red lentils, french lentils hold their shape. And if you’re having them in a salad like this, it’s essential to use them so they don’t become mushy. I’ve always been team lentil, but even more so now because they can be used in so many ways. I love crisping them up in the oven after cooking and using them as salad toppers or just eating them on their own, with an egg and all the spices. Hopefully, if you try this french lentil salad, you’ll understand why I love them so much too.
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Can you believe its March already?! I’m not sure where the first few months of 2020 have gone already, but is it safe to say, I am kinda excited for the arrival of spring? I know, we definitely have more of winter to get through, but the promise of spring is coming. And I’m so excited for all the fresh produce coming up, and of course more pool hangs at my condo with friends. But before we welcome spring, let’s appreciate the more seasonally appropriate veggies we do have. This roasted cauliflower salad with wild rice is so hearty, you can eat this as is for a full meal. It’s got lots of flavour going on, with the addition of za’atar, halloumi, pomegranate and California Prunes, which are available year-round.
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Remember when kale was all the rage a few years ago? It was the number one ‘superfood’ on everyone’s radar. As annoying as that term is, it did bring kale front and centre and for that I am grateful. When I first tried a kale salad, I wasn’t a huge fan because I simply wasn’t making it correctly. Now that I have mastered the art of the kale salad, it is my all time favourite green in the winter to make a salad with. This kale tahini salad will completely blow you away with its taste and I can’t wait for you to try it.
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This loaded burger bowl is my take on a deconstructed Big Mac. And it is damn delicious! To be completely honest, I don’t even want a regular burger on a bun anymore, just feed me this salad and I am good. As long as the special sauce is on there, I don’t need much else in life. I added a few non traditional ingredients, but they work in this recipe and I know you’ll love it too.
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If you’re anything like me, you love fresh corn on the cob in the summer. I don’t think there is anything better than grilled corn complete with butter and sea salt. But then I tried Mexican street corn at a restaurant and I was blown away by the flavour. Truthfully, I made it this way every time I bought corn last summer. And this summer is shaping up to be the same. So I thought it was time I shared this Mexican street corn salad with you. Your welcome!
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Recently I had the opportunity to visit a farm here outside of Toronto that grows asparagus. And I not only learned a lot about how asparagus is grown, but I left feeling so inspired. If you aren’t familiar with asparagus, you are about to learn about it and also score the recipe for this shaved asparagus salad. It’s light and fresh for spring and it stores well in the fridge sans dressing.
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