Foodie turned Holistic Nutritionist
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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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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Recently, I was having one of those days where I had no idea what to make for lunch. Usually, I keep it pretty simple or have leftovers, but it wasn’t an option on this particular day. And so, these sweet potato noodles made their debut. I am a big fan of sweet potato noodles over other veggie noodles because I find they hold up better when cooked. You can also check out my other sweet potato noodle recipe over here too. This recipe couldn’t be easier to whip up for days where you don’t know what to make.
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Want to know what I truly hate…? I know, it’s a weird way to start a blog post and people always say that the word hate is a strong word, but sometimes it fits. I truly hate the word zoodle for zucchini noodles. I also am not a fan of zucchini noodles in a recipe either. There is nothing good about them in my opinion. They get soggy and watery and just don’t do a thing for me. But spiralized sweet potato noodles on the other hand, they are one of my faves. I actually think they hold up quite well when cooked for a short period of time and they pair well with all kinds of different sauces, especially this one.
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Want a quick and easy breakfast idea? I know, I love a good, quick, healthy and easy recipe for the weekday mornings. Which is why I created this sweet potato breakfast bowl. If you can roast the potatoes the night before (or even on the weekend when you have more time), you can easily whip this up. All you need are some fun toppings, a blender and some kind of nut butter, oh and sweet potatoes of course. I love getting creative with the toppings so I feel like I am having something different from day-to-day. The other great thing is that I’ve had this both warm and cold and both work.
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