Chicken Almond Chop Salad

While being pregnant with Kaeden I became obsessed with chopped salads. I used to love leafy greens like spinach, baby kale, green or red leaf, but I was repulsed by them during pregnancy and still am. Don’t know what happened, but I fell like a cow grazing in a pasture and I just can’t do it. Missing out on my greens I began to experiment with shaved brussel sprouts, broccoli slaw, cabbage and kale. The thing I love about this combo is it is CRUNCHY for minutes, crunchy for hours, crunchy for days! Nothing is worse than tossing on your favorite dressing and the salad is soggy within seconds. I need the crunch folks. Hand me a plate of cooked spinach, collards or beet greens and I, but not the greens will vanish in seconds. Anyway! Enough of my distaste for most greens. In my opinion they only belong in smoothies were you can blend them to smithereens and not even know they are there.

Aside from this delicious recipe (must try….come on you will like it), Luke and I are starting a round of P90X3 (Luke) and Insanity Asylum (me) after Thanksgiving. Time to get our unfinished basement prepped for some sweat-filled workouts. Yippee! Oh, what a fun way to work off some baby weight and curb some of that holiday weight gain! I have never really had an issue with holiday weight gain, but that is because I either run or do some sort of physical activity to counterbalance the extra calories. I always look at weight loss or weight maintenance as a numbers game. If you are putting more into your mouth (e.g. pie, cookies, fudge, gravy, mashed potatoes, green bean casserole, stuffing, and on and on….) than you are outputting through exercise then you are going to gain weight. I encourage you to start with exercise, but also be careful about your food choices. Skip that extra cookie and go for a walk. Or do not make the green bean casserole, so you are not tempted to eat it. Heck bring this salad to Christmas dinner and wow people with how darn good it tastes! Most importantly, I am here to help out and am going to come up with some new recipes for you all in the next couple of weeks / months!

I know you are thinking yah, yah, okay I will try not to eat the whole plate of cookies (lord knows I want to), but you can and you will not eat it if you put your mind to it! Done with my sermon now!

Oh, I also need to share our super exciting family outing, Menards. “You save big money, you save big money when you shop Menards.” That damn song! I think I heard it 100 times yesterday. The deer haunters need to pause and aim for the speakers at Menards for my sanity. Whoop, I know we are ripping it up in our 30’s! In all seriousness Mason had a blast. They have their Christmas decorations out and he was running from light displays to ornaments to snow village. If you are looking for cheap entertainment Menards is the place! Who needs the Children’s museum, whewwwwww not us. After this little adventure we put up all our Christmas decorations. The cutest thing was seeing Mason outside “helping” daddy! We finished out the evening with a visit from my sister and her better half from Alaska! Great seeing them!

Chicken Almond Chop Salad
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. Citrus Poppyseed Vinaigrette
  2. 1/3 C Olive Oil
  3. 1 Lemon, Juice
  4. 3 tbsp Balsamic Vinegar
  5. 1 1/2 tsp Poppy Seeds
  6. 1/2 tsp Salt
  7. 1/4 tsp Pepper
  8. 1 Grapefruit, Juice
  9. 1 tbsp Agave Nectar or Honey
Chicken Almond Chop Salad
  1. 1 bag Broccoli Slaw
  2. 1 bag Brussel Sprouts, shaved
  3. 1 bunch Kale, chopped
  4. 2 C Chicken, cooked and chopped
  5. 1 C Raisins
  6. 1 C Almonds, slivered
Directions
Citrus Poppyseed Dressing
  1. Mix together dressing ingredients in a medium sized bowl.
Chicken Almond Chop Salad
  1. Toss salad ingredients together in a large bowl.
  2. Stir in dressing when ready to serve.
Notes
  1. This salad will stay fresh for up to 3 days in the refrigerator as long you leave the dressing off. Just put on the dressing when ready to serve.
http://barerootkitchen.com/
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Pomegranate Pepita Salad

Oh what to do when your dog decides she has to wake you up at 12:43 AM to go to the bathroom. Normally I go to bed around 7 and get up around 3 am, but 12:43 is going to leave a mark today! I know you are probably thinking well, why don’t you go back to bed? There is a fine line for me when trying to go back to bed. Sometimes it works, but rarely. So, once I am up, I am up for good (unfortunately). Hopefully tonight I will get my full 8 hours or I will be a bear tomorrow! 

I decided that since I am up and already put in 30 hours for work this week as of Wednesday that I would work on my linked in profile, write up this blog post and also research becoming a Beach Body coach. I have been participating in group challenges with a high school friend, Jackie (who also happened to marry my cousin, Josh). The challenges have involved eating clean, substituting one meal per day with a Shakeology smoothie and having one meal per day be a salad. I started participating in the groups because I was looking for something socially that fit my interests. I also just flat out feel better physically and emotionally when I continuously eat healthy. 

So, wanting to engage in clean eating with other ladies I decided to give Jackie’s groups a shot and I LOVE THEM. I have met so many new and fun ladies that I decided that it would be fun to be a coach too :) Honestly I get so excited to see all of the messages, meals and inspirational messages other ladies post to the group boards on Facebook! To make a long story short, Jackie asked if I would be interested in joining her team to help run clean eating and exercise groups because I have a passion for living a healthy lifestyle. After doing some research on Skakeology and Beach Body and talking to my husband, he and I both agree that it would be the perfect complement to this blog. It will also be a great hobby for me and a way to engage with others who also want to improve their health.

After I get all set up I will add details on my blog about the challenges and products used for the various challenges. Hopefully some of you will want to join in on the fun! Cheers to living life to the fullest and taking care of your body! 

Pomegranate Pepita Salad
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
Pomegranate Pepita Salad
  1. 3 C Shaved Brussel Sprouts
  2. 3 C Arugula
  3. 1 Large Sweet Potato
  4. 1/4 C Pepitas (Omit for AIP diet)
  5. 1/2 Cooked Bacon, nitrate-free
  6. 1/2 C Pomegranate Seeds
Apple Cider Vinaigrette
  1. 1 Lemon, juice
  2. 1/4 C Honey or Agave Nectar
  3. 1/2 C Apple Juice
  4. 1/4 C Olive Oil
  5. 2 tbsp Apple Cider Vinegar
  6. 1/2 tsp Salt
  7. 1/4 tsp Pepper
Instructions
Pomegranate Pepita Salad
  1. Peel the sweet potato and chop into 1/2 inch squares. Steam for 10-12 minutes until tender. Set aside and allow to cool to room temperate.
  2. Mix together other salad ingredients in a large bowl. Set in the refrigerator while making the dressing and allowing the sweet potatoes to cool.
Apple Cider Vinaigrette
  1. Add salad dressing ingredients to a quart sized mason jar. Shake until combined.
  2. Once sweet potatoes are cool, toss them and the dressing into the salad. Serve immediately.
http://barerootkitchen.com/
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Strawberry Avocado Salad

I am finally home after spending two days in sunny Scottsdale, Arizona for a research conference. Don’t get me wrong being in Arizona was heaven compared to the cold Minnesota weather, but I really missed Mason, Luke and Scylla (our doggy).

While in AZ, I stayed at the Fairmont Princess. Oh man, is that place decked out for the Holiday! They had a Santa’s workshop, choo choo train rides, skating rink and a Christmas light show. I really wish Mason would have been there because he would have had a blast!

After being on the road, I tried to have decent meals but it is hard to find good quality food when traveling! So, I was definitely craving a homemade kale salad for lunch today and came up with this concoction. It was so incredibly delicious that my husband and I polished it off in no time. 

Strawberry Avocado Salad
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
Strawberry Avocado Salad
  1. 3 C Baby Kale
  2. 3 C Kale, chopped
  3. 1 1/2 C Strawberries, chopped
  4. 1 English Cucumber, chopped
  5. 1/2 lb. Nitrate Free Bacon, cooked and chopped
  6. 1 C Chicken Breast, cooked and chopped
  7. 1 Large Avocado, chopped
Celery Meyer Lemon Vinaigrette
  1. 3 Meyer Lemons, juice
  2. 1 tbsp Agave Nectar
  3. 2 tbsp Apple Cider Vinegar
  4. 1/3 C Olive Oil
  5. 1/4 tsp Celery Seed
  6. 1/2 tsp Crushed Black Pepper
Directions
Strawberry Avocado Salad
  1. For the chicken, I just pick up a free range rotisserie chicken and chop it up to save time. To cook the bacon, add slices to a large frying pan and cook 3-4 minutes over medium heat. Flip the bacon over to cook the other side for another 3-4 minutes or until bacon crisps up in the pan. Allow bacon to cool over paper towels for 5 minutes to remove most of the grease.
  2. Add chopped vegetables, chicken and chopped bacon to a large salad bowl.
Celery Meyer Lemon Vinaigrette
  1. Add salad ingredients to a quart sized mason jar and shake until combined.
  2. Toss with salad when ready to serve.
http://barerootkitchen.com/
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Berry Sprout Chop Salad

Our Christmas decorations are finally up…whoop, whoop!

XMas Tree

We had several issues getting the lights to work this year. The little mother effers really pissed me off because half of the strands were out. I spent at least an hour taking out burnt lights and plugging in news ones, but much to my demise they still didn’t work. Finally I turned to my husband and said, “Combined you and I make X dollars an hour and this is a waste of our time considering we can buy new lights for less than our hourly wage!” He started laughing and said, “Oh honey you are starting to think like me!” LOL! Hence we bought new LED lights so they last longer and we do not have to go through this process again so quickly! The lights are also way more vibrant than standard bulbs. Love them! Now let’s see if the little 2 1/2 foot monster (in the photo) can keep the ornaments on the tree :) 

All right, now on to my day 2 salad for the 12 days of Christmas salads challenge I am doing with some fun ladies! This one is YUMMY! I love the combination of crunch from the brussel sprouts, peppery flavor from the arugula and sweet/tanginess from the orange pomegranate dressing. This one is winner in my opinion. 

Berry Sprout Chop Salad
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Berry Sprout Chop Salad
  1. 3 C Arugula
  2. 3 C Brussel Sprouts, shaved
  3. 1 1/2 C Blueberries
  4. 1/2 C Cranberries
  5. 1/2 C Pomegranate Seeds
  6. 1/4 C Green Onions, finely chopped (optional)
Orange Pomegranate Dressing
  1. 2 Oranges, Juice
  2. 1 C Pomegranate Blueberry Juice
  3. 1/2 Olive Oil
  4. 2 tbsp Apple Cider Vinegar
  5. 1/2 tsp Sea Salt
  6. pinch of pepper
Directions
Berry Sprout Chop Salad
  1. Toss together salad ingredients into a large bowl.
Orange Pomegranate Dressing
  1. Add salad dressing ingredients to a mason jar. Screw on the lid and shake until combined.
  2. When ready to serve, toss the dressing into the salad.
http://barerootkitchen.com/
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Blackberry Fig Salad

Today I start a 12 days of Christmas salad challenge with some friends where each day we substitute one meal with a salad. The main goal is to sustain our weight rather than pack on the pounds during the holidays like so many of us do! To kick of this fun-filled event, I made this blackberry and fig salad. Fig newtons are my favorite so my husband and I were joking that we should call this the “Fig Newton” salad or oh gee what did you have for lunch today, “Oh, I had a fig newton salad.” 

At any rate, this salad is delicious and a change of pace from many main stream salads (e.g. boring stuff like garden or Caesar salads). I only say boring because those salads would get old if I had to alternate them for 12 days! 

Blackberry Fig Salad
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Blackberry Fig Salad
  1. 3 C Spinach
  2. 3 C Mixed Greens
  3. 1/4 C Fennel Bulb, chopped
  4. 1 C Blackberries
  5. 1/4 C Pomegranate Seeds
  6. 1/4 C Dried Figs, chopped
Orange Balsamic Vinaigrette
  1. 5 tbsp Olive Oil
  2. 2 tbsp Balsamic Vinegar
  3. 2 Oranges, juice
  4. 1 tbsp Agave Nectar
  5. 1/4 tsp Sea Salt
  6. Pinch of Black Pepper
Directions
Blackberry Fig Salad
  1. Chop figs and fennel. Toss the greens, vegetables and fruit together in a large bowl.
Orange Balsamic Vinaigrette
  1. Combine salad dressing ingredients in a pint sized mason jar. Shake until combine and toss with salad greens when ready to serve.
http://barerootkitchen.com/
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Autumn Harvest Salad

Yesterday, Mason and I had a date! I asked him what he wanted to do and his response was to go see the “Horseies.” It was rainy and cold, so we settled on visiting choo choos at the mall. Mason was in heaven because we ended up finding a small toy store with a Melissa and Doug Wooden Railway set up. I also scored by finding a Big Boggle game (Happy Early Birthday to me)! Can’t wait to kick Luke’s butt in a game. Especially since we played Yahtzee last week and he beat me four games in a row. Who can be that lucky rolling dice? He just kept saying, “Oh, it is all skills, baby!”  

Other than the toy store, we also found an indoor play area with small slides and cars that you had to pay seventy-five cents to operate. He was having enough fun with them stationary, so I went with it. It was lots of fun and he was a very well behaved little dude!

Before heading off to our date I made this salad for lunch. Amazingly Mason is a BIG salad eater. He especially loves spinach, arugula and kale dipped in ranch dressing. I am not a big fan of ranch, so I made an apple honey mustard vinaigrette. Most the ingredients for the salad came from our CSA.

If you can’t find daicon radishes, you can always use either kohlrabi or white radishes because they are more readily available in most groceries. Same goes for purple carrots, just use orange. If you want to impress people though use purple, because they are gorgeous in a salad with their purple exterior and yellow inside!

Autumn Harvest Salad
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 C Chicken, cooked and chopped
  2. 1 C English Cucumber, chopped
  3. 1 C Daicon Radish, chopped
  4. 1/2 C Fennel, chopped
  5. 1/2 C Pepitas
  6. 3 C Purple Kale, chopped
  7. 3 C Arugula
  8. 1 Lemon
  9. 1/4 C Honey or Agave Nectar
  10. 1/2 C Apple Juice
  11. 1/4 C Olive Oil
  12. 1 tbsp Dijon Mustard (omit for AIP diet)
  13. 2-3 tbsp Apple Cider Vinegar
  14. 1/2 tsp Salt
Instructions
  1. Mix together kale, arugula, chicken, cucumber, radish, fennel and pepitas into a large serving bowl.
  2. Add lemon juice, honey, apple juice, apple cider vinegar, olive oil and salt into a quart sized mason jar. Put on the lid and shake the jar until all of the ingredients are combined.
  3. Toss the vinaigrette into the salad and serve.
http://barerootkitchen.com/
  

 

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Bacon Avocado Salad

After having a brussel sprout and kale chopped salad in New York, I have been craving this combination a lot! The version I had in NYC had purple potatoes, peas, sunflower seeds, brie cheese, kale, brussel sprouts and arugula. It was incredible, but I pushed aside the purple potatoes and brie cheese because I didn’t like them in the salad.

In a quest to make my own allergy-friendly version, I took out any of the ingredients that were not autoimmune friendly (e.g. peas & sunflower seeds). To add in some flavor, I added bacon, shrimp and chopped avocado. 

The outcome was this delicious chop salad with a creamy lemon avocado dressing. On the autoimmune protocol, it is not recommended to use mustard or mustard seed because these are potential gut irritants. In order to garnish the spicy distinct flavor of mustard, I tossed in some mustard greens (they are AIP friendly and for a complete list I highly recommend the book “The Paleo Approach“). I loved this creamy dressing and thought it was the perfect complement to my salad!  

Bacon Avocado Salad
Serves 2
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
Bacon Avocado Salad
  1. 1/2 lb Nitrate-Free Bacon, chopped
  2. 2 C Brussel Sprouts, shredded
  3. 2 C Shrimp, tails removed
  4. 2 C Kale, chopped & tough stems removed
  5. 1 Avocado, chopped
  6. 1 tbsp Garlic, chopped
  7. 1/2 tsp Onion Powder
  8. Salt
  9. Pepper
Creamy Lemon Avocado Dressing
  1. 2 Avocados
  2. 1/4 C Olive Oil
  3. 1/4 C Apple Cider Vinegar
  4. 2 tbsp Maple Syrup
  5. 2 Limes, juice
  6. 1 C Mustard Greens
  7. 1/4 C Water (optional for thinner dressing)
  8. 1/4 tsp Salt
  9. Pinch of pepper
Directions
Bacon Avocado Salad
  1. Saute bacon, brussel sprouts and garlic over medium high heat until brussel sprouts are tender and bacon is fully cooked.
  2. Add in shrimp, onion powder and salt and pepper to taste. Cook until shrimp with bacon & brussel sprouts until they are done (they are fully cooked when the tails curl up into a circle).
  3. Set aside and allow ingredients to cool to room temperature. Will take between 10-15 minutes.
Creamy Lemon Avocado Dressing
  1. Add dressing ingredients (minus the water) into a high-speed blender and combine until creamy.
  2. Use additional water if you want a runnier consistency.
  3. Put chopped kale in the bottom of large salad bowl, top with the bacon mixture, chopped avocado and creamy lemon avocado dressing.
http://barerootkitchen.com/
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Pomegranate Citrus Salad

Rise and shine! Seriously is my coffee done brewing yet? I can’t wait for it to get in my belly! Okay, coffee is being consumed and I am now a HAPPY CAMPER! All right, on to some business . . . 

I saw a picture for a pomegranate orange salad on Pinterest and thought, “OMG, I need to make something similar for my blog.” So, without even looking at the ingredients of the other salad I came up with this rendition. The whole time I was assembling this salad I kept thinking, “Wow, this looks wicked pretty, almost too pretty to eat.” It took all my effort when taking pictures to not eat the entire thing. I must admit I did end up gobbling up the entire thing for lunch. 

Speaking of gooble, gooble, this would totally be the perfect side dish for a Thanksgiving day meal because it has all of the fall colors! Plus, it would look so pretty sitting next to an oven roasted turkey. 

Pomegranate Citrus Salad
Serves 2
This is a wonderful fall time salad with a sunny citrus dressing and lots of crunch from the kale, pomegranate seeds and sunflower seeds. Enjoy this tasty salad for lunch or use it as a complementary dish to my cranberry pork roast.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Pomegranate Citrus Salad
  1. 4 C Kale, chopped
  2. 2 Tangerines, thinly sliced
  3. 2 tbsp Sunflower Seeds
  4. 2 tbsp Pomegranate Seeds
Sunny Citrus Dressing
  1. 1 Meyer Lemon, juice
  2. 3 Tangerines, juice
  3. 4 tbsp Olive Oil
  4. 3 tbsp Balsamic Vinegar
  5. 1/4 tsp Salt
  6. Pinch of Pepper
  7. 1 tbsp Maple Syrup
Directions
Pomegranate Citrus Salad
  1. Mix together salad ingredients into a bowl or shallow dish like shown in the picture.
Sunny Citrus Dressing
  1. Combine salad dressing ingredients and drizzle over the top of salad when ready to serve.
http://barerootkitchen.com/
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Cucumber Jicama Salad

I bought a large bunch of fresh spearmint leaves from Whole Foods (whole paycheck is more like it). To use up all of the mint I have been testing different salad combinations. Several salads use cucumber, jicama and mint, but I wanted to add some additional sweetness via red grapes and an apple vinaigrette! I thought it was a yummy combo and wanted to share the love. Enjoy folks! 

Cucumber Jicama Salad
Serves 2
Tired of the run of the mill salads? Try this light and refreshing salad! This salad is a great side dish for grilled fish such as Mahi Mahi or salmon.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 Jicama, chopped
  2. 2 Cucumbers, chopped
  3. 2 C Grapes, sliced in half
  4. 8-10 Mint Leaves, finely chopped
  5. 1/4 C Apple Juice
  6. 1/8 C Apple Cider Vinegar
  7. 1/8 C Olive Oil
  8. 1 tbsp Honey
  9. 1/4 tsp Salt
Instructions
  1. Add chopped fruits and vegetables to a medium sized bowl.
  2. Mix together apple juice, apple cider vinegar, olive oil, honey and salt.
  3. Toss dressing into salad ingredients and serve.
http://barerootkitchen.com/
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Fresh Herb Market Salad

Incredibly excited! We just booked our trip to New England in April, so I can run in the Boston Marathon! This has been on my bucket list for years. I have qualified for the race three times and the previous two times I was not able to go because A) the race closed within 8 hours of registration and B) I had Mason and did not think I would be ready in time for the race. I guess the saying goes, “The third time is a charm.” We are also traveling to the race early to be able to visit family and friends in New Hampshire. Hopefully my mom and sister will be able to travel to see me race as well, but for now my Husband’s mom, Milly, my husband and Mason are flying to Boston to join in on the fun. Keeping my fingers crossed on my side of the family!

Outside of this exciting news, I am also gaining great management experience. Recently I was promoted to a research director, so I now manage a team of four health care researchers. Talk about a trip!  I never imagined how much additional work from an HR perspective is involved (hiring, corrective action plans, making employees happy, etc.). Despite all of these challenges, I actually liking it more than I thought I would. So, thanks to my manager for giving me the opportunity. 

With being a manager, training for a marathon, adding/creating recipes for BareRoot Kitchen and keeping up with my busy toddler, I am trying even harder to be 100 percent focused on putting the best foods as humanly possible into my body. With this goal, I always have a green smoothie for breakfast and try to have a salad for lunch. I just love how many vitamins and minerals I am consuming in my first two meals. Plus, it gives me oodles of energy! I have noticed that after following a smoothie/salad diet for the last 3 months that I have slept better (actually needing less sleep), had considerably more energy and much better mental clarity (can accomplish work tasks quicker).

This all leads me to the new salad I created yesterday. I have added fresh dill to salads before (try my Salmon Avocado Salad), but it has been a while and boy, I should be added this herbs to salads more often because the result is YUMMY! I really loved this salad! I had it for lunch, but it would be a wonderful side dish to my Sweet & Spicy Chicken or Cherry BBQ Spare Ribs.  

Fresh Herb Market Salad
Serves 2
Dill and parsley give this salad wonderful flavor. I recommend serving this as a side dish to either my Cherry BBQ Spare Ribs or Sweet & Spicy Chicken.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Fresh Herb Salad
  1. 2 tbsp Fresh Dill, roughly chopped
  2. 2 tbsp Fresh Parsley, roughly chopped
  3. 4 C Mixed Greens (Beet greens, arugula, baby kale & spinach blend)
  4. 3 Radishes, thinly sliced
  5. 1 C Broccoli Florets, roughly choppped
  6. 3 Mini Bell Peppers (red, orange and yellow for color), roughly chopped
  7. 1/4 C Feta (optional; omit for Paleo diet)
Citrus Vinaigrette
  1. 1/4 C Orange Juice
  2. 1 Lemon, juice
  3. 1/4 C Olive Oil
  4. 3 tbsp Apple Cider Vinegar
  5. 1/4 tsp Salt
Directions
Fresh Herb Salad
  1. Chop and toss salad ingredients together in a medium sized bowl.
Citrus Vinaigrette
  1. Add ingredients into a quart sized mason jar. Shake until the olive oil, vinegar and juice are thoroughly combined. If the oil separates just shake it up again.
  2. Toss the dressing with the salad and serve with your favorite entree.
http://barerootkitchen.com/
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Kale Berry Mint Salad

After going on vacation I got off my salad for lunch wagon and boy have I been feeling pretty lethargic. Instead of salads I was eating grain based foods, such as gluten free grilled cheese, butternut squash risotto or a gluten free almond butter sandwich. All are healthy and totally yummy, but I just have so much more energy when I incorporate as many fruits and vegetables into my diet as humanly possible. So, in efforts to add salads back in I came up with this new salad. Now, don’t get me wrong I have standbys (one of my favorites being my Southwest Chicken Salad), but this salad is so deliciously different from anything I have ever tasted. The mint adds freshness and creates a burst of flavor that many salads are lacking. This salad is not autoimmune friendly, but could easily be nut free by omitting the cashews. I have them in there because I love having a little crunch in my salads. 

Kale Berry Mint Salad
Serves 2
Mint gives this salad a distinct, but delicious flavor. The crunch from the cashews and kale also add great balance to this salad. Give this a try for a light lunch or as a side dish for some grilled fish or chicken.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Kale Berry Salad
  1. 3 C Purple Kale
  2. 1 C Chicken, cooked and cubed
  3. 1 C Strawberries, chopped
  4. 1 Cucumber, peeled and chopped
  5. 1/2 C Cashews, chopped
  6. 1/4 C Fresh Mint, finely chopped
  7. 1/2 C Unsweetened Coconut Flakes
Balsamic Citrus Dressing
  1. 3 tbsp Balsamic Vinegar
  2. 2 tbsp Apple Cider Vinegar
  3. 1/4 C Olive Oil
  4. 1/4 C Orange Juice
  5. 1 tbsp Honey
  6. 1/4 tsp Salt
Directions
Kale Berry Salad
  1. Chop all ingredients and add to a medium sized bowl.
Citrus Balsamic Dressing
  1. Add salad dressing ingredients to a quart sized mason jar. Cover with lid and shake until combined.
  2. Toss dressing and salad ingredients together. Serve immediately.
http://barerootkitchen.com/
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Ginger Ahi Tuna Salad

In my quest to make a new salad, I decided to venture into uncharted territory and tackle some Ahi Tuna. It is one of my favorite things to order off the menu at restaurants, but I have always been intimidated with making it at home. Not sure why because all you have to do is marinate it and sear it on both sides for a couple of minutes. Anyway, so I finally got over my reservations and made this delicious salad!

Ginger Ahi Tuna Salad
Serves 2
The ginger balsamic marinade makes this seared Ahi Tuna salad delicious. Also, for a hint of sweetness this salad either add some fresh red pears or apples.
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
Ginger Balsamic Dressing
  1. 1/2 C Olive Oil
  2. 1/4 C Balsamic Vinegar
  3. 1 tsp Fresh Ginger, crushed
  4. 1 tsp Fresh Garlic
  5. 1 tsp Fresh Horseradish, crushed
  6. 3 tbsp Honey
  7. 1/2 tsp Salt
  8. 1/4 tsp Pepper
  9. 2 Lemons, juice
Ahi Tuna Steak
  1. 2 6-8 oz Ahi Tuna Steaks
  2. 1 tbsp Coconut Oil
  3. Salt and Pepper
Salad
  1. 3 C Mixed Salad Greens
  2. 1 Red Pear, finely sliced
  3. 2 Green Onions, diced
  4. 1 C Green Beans, roughly chopped
  5. 1 C Shredded Carrots
Directions
Ginger Balsamic Dressing
  1. Mix dressing ingredients together. Reserve 1/2 C of dressing for marinading the fish.
Ahi Tuna Steaks
  1. Marinade the tuna in dressing for 30 minutes.
  2. Heat coconut oil over medium high heat. Add tuna to pan and sear on both sides for 3-4 minutes. Cook longer if you want your tuna less rare.
Salad
  1. Assemble salad greens and other salad ingredients into a medium sized bowl. Top with the cooked Ahi Tuna and additional dressing.
http://barerootkitchen.com/
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Asian Ginger Coleslaw

Just finished the Minneapolis Duathlon yesterday. What a fun race and great outcome (I finished 8th out of 445 females and took first in my age division). And the outcome happened despite having a bike mishap and running my slowest run splits ever. It was hot and after recovering from a 21 mile run the weekend before I just didn’t have it in my legs to run my normal pace. I am 100% pleased with the outcome that is for sure. The best part of the race was seeing my men out there (husband and Mason). Mason gave me a high five and waved at me/giggled hysterically when he saw me running under a bridge on the course. It is moments like these that are special and unforgettable! 

Now for the coleslaw, when we traveled to Washington DC we had the most amazing crab cakes with an Spicy Ginger Coleslaw. I have always wanted to try to recreate that coleslaw. However, since I am eating this for lunch I decided to tone down on the heat and save the “Spicy” recipe for later. For now, I am going a sweeter route with this Sunbutter Ginger version. This salad is crunchy and full of flavor. 

Asian Ginger Coleslaw
Serves 8
Looking for a twist on coleslaw? Try using napa cabbage and a ginger dressing to spice things up! This coleslaw is crunchy and delightfully full of flavor. It is the perfect complement to fish tacos (omit the raisins) or can also be served for a light lunch.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
Coleslaw
  1. 4 C Napa Cabbage, shredded
  2. 2 C Carrots, shredded
  3. 2 Medium Apples, chopped
  4. 1 C Slivered Almonds
  5. 1 C Raisins (optional)
Sunflower Ginger Dressing
  1. 3 tbsp Sunbutter
  2. 1/4 C Olive Oil
  3. 1/4 C Apple Cider Vinegar
  4. 2 tbsp Maple Syrup
  5. 1 tsp Ginger, crushed or grated
  6. 1 tbsp Garlic, finely chopped
Directions
Coleslaw
  1. Using food processor, finely chop the cabbage and carrots. Set aside in a medium sized bowl.
  2. Chop the apples and add to the bowl along with the raisins and almonds.
Sunbutter Ginger Dressing
  1. Add dressing ingredients to a small bowl. Mix until combined.
  2. Pour the dressing on top of the coleslaw and toss until the dressing covers all of the ingredients.
http://barerootkitchen.com/

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Southwest Chicken Salad

We just spent five wonderful days at our cabin. The best part about the cabin is it is in the middle of nowhere and nowhere means no cell phone coverage, running water (bath in the lake) or electricity. We even have a two-seater outhouse, so if anyone is feeling really brave they could play cards with someone else while going about there business. I am proud to say I never have and never well try that, but just throwing it out there as an option that my husband and his friends certainly joke about.

I am grateful I was about to forget about work for a couple days and just focus 100% on family and relaxation! Also, Mason was also in heaven playing with rocks, dirt and water. Nothing is better than a toddler getting dirty, right?

While there, my sister-in-law made several salads. One of which inspired me to make this southwestern chicken. This salad is not autoimmune or Paleo friendly unless you remove the corn and feta cheese, but my husband has decided to eliminate foods one at a time to see what triggers more joint pain anyway. So far we are thinking the culprit is nuts (that rat bastard…quoting my very funny cousin, Josh). Hopefully that is it! 

Southwest Chicken Salad
Serves 2
Fresh corn, avocado and bell peppers create this very colorful, delicious and fresh summer salad. This can be served as a side dish, garnish for tacos or for a main course.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
Southwest Chicken Salad
  1. 3 C Mixed Salad Greens
  2. 2 Cobs of Corn, husked
  3. 1 Avocado, chopped
  4. 1/4 C Feta Cheese
  5. 1/4 C Red Pepper, chopped
  6. 1/4 C Green Pepper, chopped
  7. 1/4 C Red Onion, chopped
  8. 1 C Chicken, cooked and chopped
Lemon Vinaigrette
  1. 1/2 Lemon, juice
  2. 1/4 C Apple Cider Vinegar
  3. 1/4 C Olive Oil
  4. 2 tbsp Agave Nectar
  5. 1 tsp Sea Salt
Directions
Southwest Chicken Salad
  1. Bring 4 cups of water to a boil in a large saucepan. Add corn and boil for approximately 6 to 8 minutes.
  2. While the corn is cooking, add the mixed greens to a large bowl. Top with feta cheese, vegetables and chicken.
  3. Once corn is done, cut off the kernels with a knife. This is done by standing the corn upright and running the knife down the side of the cob.
  4. After the corn has cooled to room temperature, add it to the top of the salad.
Lemon Vinaigrette
  1. Add vinaigrette ingredients to a small bowl and mix together until combined. Toss this into the salad when ready to serve.
http://barerootkitchen.com/

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Salmon Avocado Salad

Dill, smoked salmon and avocado are a match made in salad heaven! I made this salad for day 4 of my cleansing diet (see my Blueberry Banana Smoothie recipe for more details) and loved it. In fact, I made enough for two days and discovered my husband stole it. Shaking my fists at him as I type this up! 

When shopping for ingredients, be sure to watch out for the smoked salmon. Many brands in the store have harmful additives, such as artificial colors (Yellow No. 6, Red No. 40) and sodium nitrate. These two ingredients are on the top ten list of food additives to avoid and are even banned in European countries.

Sodium Nitrate (also called Sodium Nitrite) – This is a preservative, coloring, and flavoring commonly added to bacon, ham, hot dogs, luncheon meats, smoked fish, and corned beef. Studies have linked eating it to various types of cancer.

Common Food Dyes – Studies show that artificial colors may contribute to behavioral problems in children and lead to a significant reduction in IQ. Animal studies have linked other food colorings to cancer.

  • Red dye # 3 (also Red #40 – a more current dye) (E124) – Banned in 1990 after 8 years of debate from use in many foods and cosmetics. This dye continues to be on the market until supplies run out! Has been proven to cause thyroid cancer and chromosomal damage in laboratory animals, may also interfere with brain-nerve transmission.

              Found in: fruit cocktail, maraschino cherries, ice cream, candy, bakery products and more!

  • Yellow #6 (E110) and Yellow Tartrazine (E102) – Banned in Norway and Sweden. Increases the number of kidney and adrenal gland tumors in laboratory animals, may cause chromosomal damage.

               Found in: American cheese, macaroni and cheese and carbonated beverages and more!

Yucko! The kicker is what makes macaroni and cheese orange. It shouldn’t be orange, nor should cheese ever be orange. It is orange because dyes make it that way. This is a concern because we feed our kids this all of the time.Do I do it? Yes, I buy an gluten free organic brand and make it for Mason when I am in a crunch for time. However, I am working on a CrockPot macaroni and cheese that replaces the run of the mill artificially colored orange cheese with carrots and butternut squash for color. The first batch turned out awful (because of the noodles…don’t like the brand), but the flavor was excellent. So, I am also there. Stay tuned!

Okay, so back to the salad. Moral of story is be careful about which smoked salmon you buy. I went to our local food co-op and found some without artificial color and nitrates. Grant it, it wasn’t as pretty as what you typically see in the store (because it was not enhanced with color), but it tasted great.  

Salmon Avocado Salad
Serves 2
This smoked salmon salad is light, refreshing and bursting with flavor. The creamy dill dressing and peppery undertone from the arugula is a great combination.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
Salmon Avocado Salad
  1. 2 C Arugula
  2. 2 C Baby Kale
  3. 1 Garlic Scape, finely chopped
  4. 2 Green Onions, finely chopped
  5. 3 tbsp Fennel Bulb, finely chopped
  6. 12-15 Snap Peas
  7. 6-8 oz Smoked Salmon, chopped
  8. 1/4 C Parmesan Cheese (optional)
  9. 1 Avocado, chopped
Creamy Dill Dressing
  1. 1/4 C Fresh Oregano
  2. 4-5 Fresh Basil Leaves
  3. 2 tbsp Fresh Dill
  4. 1/3 C Olive Oil
  5. 1/4 C Apple Cider Vinegar
  6. 1/2 Lemon, juice
  7. 2 tbsp Honey or Agave Nectar
  8. 1/2 tsp Sea Salt
Directions
Salmon Avocado Salad
  1. Add salad greens to a large bowl.
  2. Chop salmon, vegetables and avocados. Add to the top of the salad greens.
  3. Sprinkle parmesan cheese on top (optional).
Creamy Dill Dressing
  1. Place ingredients into a food processor. Mix until a creamy dressing forms.
http://barerootkitchen.com/

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Berry Almond Salad

This day has been beautiful and a day of growth for me. It started out with nine holes of golf with my husband. After a four year hiatus from my clubs, I am happy to say that I ended up parring one hole! Maybe a four year hiatus is not right, because really it is more like a 16 year hiatus with a few rounds tossed in here and there. 

So, getting back out on the golf course and enjoying it was a huge step for me. Golf was something I did with my birth father and when we had a falling out my sophomore year of high school, my heart was broken and my favorite sport only reminded me of our relationship because golfing with him is how I got started in the first place. I even ran him over with a golf cart on accident (don’t fret I was five and am a much better driver now).

All joking aside, as more holidays and birthdays passed without talking to my dad and brother, I started to fall apart (both on and off the golf course). The hardest part was I was really good at golf. However, I lost focus in practice and starting to do poorly at tournaments. It got so bad that my golf coach finally took me out of practice and drove me to the driving range. He could tell something was bothering me. Anyway, he asked me to hit three balls. For you golfers out there, it was duff, duff, duff (e.g. all terrible shots). Right after the third shot, he looked me square in the eyes and said “What is going on? Your swing is beautiful, but you are lazy with your follow through and are not looking at the ball.”  I explained the loss of my father and brother was affecting me in more ways that I could cope with anymore and I told him, “Sorry coach but I can’t be on the team anymore.” And just like that I said my goodbyes and never looked back.

So, fast forwarding to 2014, I think gross, you big pansy, you are much stronger than that weakling. And I am, but I think I am stronger because I started to rebuild my relationship with my brother in 2009 and my birth father in 2013. With these relationships still getting stronger, I decided to address my fears on the course. Sounds dumb, but it felt great and I can’t even begin describe how awesome it is to finally overcome this trepidation and hit well for that matter. Probably too much information, but I know someone out there can relate or find strength in this story!

Okay, moving back to what this blog is really about….FOOD. I made this vibrant salad for lunch. The combination of the berries, dried cherries, almond and hemp seed nut butter dressing is AMAZING! It was the perfect on a hot summer day!  Not to mention my husband said that he could just eat the dressing with a spoon. This is ironic because I thought the exact same thing when I used a variation of this dressing for my Napa Sesame Salad.

Berry Almond Salad
Serves 2
A blend of berries, dried cherries and strawberries on top of a kale/arugula blend create a beautiful and delicious salad. I served this with a hemp seed sunbutter dressing, but you could also use a raspberry vinaigrette or poppy seed dressing.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
Berry Almond Salad
  1. 2 C Arugula
  2. 2 C Baby Kale
  3. 1 C Strawberries, thinly sliced
  4. 1 C Blueberries
  5. 1/2 C Dried Cherries
  6. 1/2 C Raw Almonds, chopped
  7. 1/2 C Parmesan Cheese (optional)
  8. 1/2 C Red Onion, thinly sliced
Hemp Seed Sunbutter Dressing
  1. 1/4 C Sunbutter
  2. 3 tbsp Olive Oil
  3. 3 tbsp Apple Cider Vinegar
  4. 1 Lemon, juice
  5. 3 tbsp Honey
  6. 1 tsp Salt
  7. 1 tsp Pepper
  8. 4 tbsp Hemp Seeds
Directions
Berry Almond Salad
  1. Add greens to a large bowl and top with fruit, cheese, nuts and onions.
Hemp Seed Sunflower Dressing
  1. Add salad dressing ingredients to a food processor and mix until combined.
  2. If serving immediately, go ahead and toss the dressing with the salad. Otherwise, I recommend storing the salad dressing separately or you will have a wilted mess. Just add the dressing right before you plan to eat it.
http://barerootkitchen.com/

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Apple Kolhrabi Salad

Day two of PTO, well not really PTO because I have been reformatting this site all day :) At any rate, here I am watching “The Conjuring”, working on my blog and there is a thunderstorm working its magic outside. Talk about a silly idea when I am home alone. I used to love scary movies, but I am not sure that is the case anymore! They really creep me out now.

During a break from the movie, I needed to use up some arugula and garlic greens from our CSA (Crop Share Agreement from www.driftlessorganics.com, I am not getting endorsed to promote them, I just love this farm and their veggies), so I made a creamy arugula salad dressing. This put me in a bit of a pickle because I had dressing, but no salad greens to eat with the yummy dressing.

Going back to the drawing board, I thought why not use fruit, dates and some veggies and see how it tastes. It was a pretty darn good combo I must say! In fact, I liked having greens in the dressing instead of the salad because the leaves tend to get wilted. I am a consistency girl, so once spinach, lettuce or any green is no longer crunchy than I no longer want to eat it. Picky, picky, I know, but at least I try to eat as many of them as possible! 

So, the best part about this salad is you get hints of pepper from the arugula, sweet from the date, salt from the cashews and tart from the apple. It is a wonderful balance of texture and flavors. I will be making this again for sure!   

Apple Kohlrabi Salad
Serves 2
This salad is a wonderful balance of flavor and texture with hints of pepper from the arugula, sweet from the date, salt from the cashews and tart from the apple.
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
Creamy Arugula Dressing
  1. 2 C Arugula
  2. 1/2 C Greek Yogurt, plain
  3. 1 Lemon, juice
  4. 1/2 C Garlic Greens
  5. 2 tbsp Honey
  6. 1/2 tsp Salt
  7. 1/4 C Apple Cider Vinegar
  8. 3 tbsp Olive Oil
Apple Kohlrabi Salad
  1. 1 Pink Lady Apple, chopped
  2. 1/2 C Medjool Dates, pitted and chopped
  3. 1/2 C Cashews, chopped
  4. 1/2 C Almonds, chopped
  5. 1 Kohlrabi, chopped
  6. 1 C Fresh Blueberries
Directions
Creamy Arugula Dressing
  1. Put dressing ingredients into food processor and mix until creamy. Will take roughly 1 minute.
  2. Add additional honey one teaspoon at a time if you want the dressing sweeter.
Apple Kohlrabi Salad
  1. Chop nuts, dates, apples and kohlrabi (make sure to peel the kohlrabi since the outer skin is tough; I left the peel on the apple).
  2. Put the chopped ingredients and blueberries into salad bowls & top with dressing. I evenly divided mine into two bowls.
Notes
  1. For strict Paleo diet, try coconut milk or a non-dairy yogurt.
  2. Use the leftover dressing for sandwiches or other salads. I actually made a gluten free pizza and used it in place of pizza sauce :)
http://barerootkitchen.com/

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Strawberry Broccoli Salad

In looking for salad ideas, I came across this strawberry broccoli salad on http://thediva-dish.com/. I really liked the base salad combo of broccoli, strawberry, coconut and cashews, but wanted to use my recipe for a poppy seed dressing. If you haven’t checked out Ari’s site, DO IT. She has some great vegan & vegetarian recipes. All of her recipes that I have tried to date have been five stars!

Strawberry Broccoli Salad
Serves 4
Strawberries, broccoli and coconut make the perfect combination for a salad. I give major kuddos to Diva Dish for coming up with yummy idea!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
Salad
  1. 2 C Broccoli Florets, chopped into small florets
  2. 2 C Strawberries, thinly sliced
  3. 1/2 C Unsweetened Shredded Coconut
  4. 1/2 C Cashews, rough chopped
Poppy Seed Dressing
  1. 1/2 C Greek Yogurt
  2. 1 tsp Poppy Seeds
  3. 1/4 C Olive Oil
  4. 1/8 C Rice Wine Vinegar
  5. 1/2 tsp Salt
  6. 1/4 tsp Pepper
  7. 1 tbsp Maple Syrup
  8. 1 tbsp Hemp Seeds
  9. 1 Lemon Juice
Directions
Salad
  1. Add chopped/sliced salad ingredients to a large bowl. Set aside.
Poppy Seed Dressing
  1. Add all dressing ingredients to a small bowl. Whisk until completed combined.
  2. Toss everything together & enjoy.
Notes
  1. I made this salad with macadamia nuts in place of cashews and liked it better. However, I am sure you could experiment with other nuts such as almonds, pistachios or even walnuts.
Adapted from The Diva Dish
Adapted from The Diva Dish
http://barerootkitchen.com/

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Quinoa Chickpea Salad

Quinoa is my new favorite super food. The main reasons I love it are (source: http://www.mindbodygreen.com/0-4994/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html):

  1. Protein Rich – Quinoa is a complete protein containing all nine essential amino acids.
  2. High Fiber Content – Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.
  3. High in Iron – Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.
  4. Contains Lysine – Essential for tissue growth and repair.
  5. Rich in Magnesium – Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.
  6. High in Riboflavin (B2) – Improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

Quinoa rocks it from a nutritional perspective, so I have been trying to put it into a lot of my recipes lately & even the ones where I am making desserts. In the next couple of days I will also be adding two cookie recipes I made from Quinoa! I am cookie freak & trust me when I say they rock too! Aside from cookies, here is a savory recipe of quinoa in a salad.

Quinoa Chickpea Salad
Serves 6
Light & refreshing salad made with quinoa, chickpeas, basil, tomatoes and lime vinaigrette.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 C Red Quinoa, cooked
  2. 1 C Chicken Stock
  3. 1/2 C Water
  4. 1/4 C Olive Oil
  5. 1/4 Rice Vinegar
  6. 1 Lime, juice
  7. 1 tbsp Mustard
  8. 1 tbsp Maple Syrup
  9. 1 Red Onion, chopped
  10. 1 C Chickpeas, drained & rinsed
  11. 1/2 C Basil Leaves, fresh & chopped
  12. 1 C Cherry Tomatoes, chopped
  13. 1/2 C Feta Cheese, crumbled (optional)
  14. Salt
  15. Pepper
Instructions
  1. Bring chicken stock and water to boil.
  2. Add quinoa, turn down heat to low & simmer until fully cooked. Takes roughly 20 minutes or until liquid fully absorbed. Let quinoa cool for 10 minutes before adding dressing.
  3. Mix together olive oil, mustard, lime juice, rice wine vinegar, maple syrup and basil.
  4. Mix dressing with cooked quinoa, vegetables, chick peas and feta cheese in a large large bowl. Add salt & pepper to taste.
Notes
  1. Omit feta for vegan version.
http://barerootkitchen.com/

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Blueberry Kale Salad

After being up from 12-2 in the morning, I was able to successfully catch another hour of sleep. That tops the tally to 6 1/2 hours. If I get more than six then I feel like a million bucks! Whoop Whoop!

Also, I just got my baby back from a tune up & when I say my baby I am referring to my road bike. Nothing is better than a morning ride (birds singing, wind at my sails, love it)! Anyway, yesterday I embarked on a 13 mile ride and followed this up with a five mile run to daycare and back. Boy was a huffing wind on the run. This tells me that I am totally out of shape for the up and coming duathalon in August! In order for me to be competitive (which I am competitive beyond normal), I need to get some good foods into my body. Oh, more training too, but to stay powered up for training I need some power house foods to eat. 

To start out, I made this salad. It is loaded with lots of super foods (blueberries, pomegranate, kale, arugula….just to name a few). Give a whirl and let me know what you think!

Blueberry Kale Salad
Serves 4
Super food salad made with blueberry, pomegranates, kale, arugula & more. The flavors are wonderful with the peppery taste of arugula, sweetness from blueberries, and crunch of the pomegranates!
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
Salad
  1. 2 C Arugula
  2. 2 C Baby Kale
  3. 1/4 C Pomegranate Seeds
  4. 1/2 C Blueberries
  5. 1/2 Kohlrabi, thinly sliced
  6. 1/4 C Walnuts, chopped
  7. 1/4 C Red Onions, thinly sliced
Celery Seed Vinaigrette
  1. 1/2 Grapefruit, juice
  2. 1 tsp Maple Syrup
  3. 1/4 C Olive Oil
  4. 2 tbsp Apple Cider Vinegar
  5. 1/2 tsp Salt
  6. 1/2 tsp Celery Seeds
Instructions
  1. Add ingredients to a large bowl.
  2. Mixed together ingredients in small bowl & toss with salad.
Notes
  1. Do not add vinaigrette to salad until ready to serve or the greens will get wilted & soggy.
http://barerootkitchen.com/

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