So sometimes I get a little overindulge-y on the sweets and carbs and good things in life (funnily enough, in the summer, there's WAY more dessert present in my house than any other time of year--thank you, fresh fruit!), and I just feel like eating a giant pile of vegetables for a meal.
I don't buy into the whole "detox" movement (or "cleanses" or "raw" or any of that, really), but it just feels...GOOD sometimes to eat a full-on healthy salad of not much more than shredded veggies, dried/fresh fruit, nuts, and very little dressing.
Maybe that's just me and I'm weird like that, but whatev! I do what I want!
Your best friend, in this situation, is a food processor with a shredder attachment. If you don't have that, this'll take a lot longer (and more effort) to make.
Inspired by this recipe, with a few additions/changes for my own tastes.
Ingredients:
1-2 bunches of broccoli, washed and stems cleaned up
3-4 small red beets
2 medium carrots
1/2 bunch of kale (curly or dinosaur, your choice), finely chopped
1/2 cup nuts, roughly chopped (I used cashew pieces and almonds)
1/2 cup unsweetened raisins
1/4 cup kelp powder
1/4 cup apple cider vinegar
Juice of 1 lemon
2 T.-1/4 cup honey or maple syrup
2 T. olive oil
Salt & pepper, to taste
Optional: handful of fresh berries on top :)
Instructions:
Using a food processor, finely shred broccoli (stems and all!), carrots, and beets. Toss together in a large bowl.
Add in the kale, nuts, and raisins.
In a small bowl, mix together the kelp powder, vinegar, lemon juice, honey, and oil. Taste and season/add more honey.
Toss everything together!
Enjoy!
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Tuesday, August 20, 2013
Tuesday, September 11, 2012
Margarita Pork Chops with Crispy Quinoa Salad
Ingredients:
3 pork chops, flattened to about 1 inch thick
1/4 cup tequila
1/4 cup lime juice (about 2 limes' worth)
Juice of 1 orange
1/2 t. salt
1/2 t. pepper
1 T. your favorite spice rub (mine was leftover from this recipe)
2 chipotles in adobo (adjust to your tastes), minced
1 T. honey
Instructions:
Mix together marinade spices in a large bowl or ziploc bag. Add pork chops, coat, and allow to sit for 8 hours or more, shaking up the marinade/chops a couple of times to evenly distribute again.
Heat a grill over high heat. Add pork chops and sear (for those perfect grill marks!) for 6 minutes. Turn down the heat to medium and continue cooking for another 6-15 minutes (depending on how thick your chops are, mine took FOREVER) until almost done throughout.
Allow to rest for 10 minutes, tented with foil.
Serve hot with your choice of sauce (I used salsa verde and Sriracha!) and enjoy!
The recipe for the quinoa salad can be found here. I follow it exactly, no changes except perhaps adding a few more veggies! Very versatile and refreshing.
3 pork chops, flattened to about 1 inch thick
1/4 cup tequila
1/4 cup lime juice (about 2 limes' worth)
Juice of 1 orange
1/2 t. salt
1/2 t. pepper
1 T. your favorite spice rub (mine was leftover from this recipe)
2 chipotles in adobo (adjust to your tastes), minced
1 T. honey
Instructions:
Mix together marinade spices in a large bowl or ziploc bag. Add pork chops, coat, and allow to sit for 8 hours or more, shaking up the marinade/chops a couple of times to evenly distribute again.
Heat a grill over high heat. Add pork chops and sear (for those perfect grill marks!) for 6 minutes. Turn down the heat to medium and continue cooking for another 6-15 minutes (depending on how thick your chops are, mine took FOREVER) until almost done throughout.
Allow to rest for 10 minutes, tented with foil.
Serve hot with your choice of sauce (I used salsa verde and Sriracha!) and enjoy!
The recipe for the quinoa salad can be found here. I follow it exactly, no changes except perhaps adding a few more veggies! Very versatile and refreshing.
Sunday, March 25, 2012
Broccoli-Carrot Slaw with Cranberries and Almonds
Good day, everyone!
I have finally decided to sit myself down and write up a bunch of posts. I apologize for neglecting this. My motivation in the last week has been lacking. It's been problematic lately, but I'm trying to get back in the saddle.
This recipe is a nice summer side dish, especially for grilled meats and hot days. It's great if made a day ahead, too, as the flavors all get to meld together! It's very versatile, and you can remove or add any flavors you might prefer quite easily.
Ingredients:
1 head of broccoli
2-3 carrots (depending on size)
1/4 cup grated onion
1/2 cup dried cranberries (get the unsweetened kind)
1/2 cup almonds or other nut, chopped (pine nuts or sunflower seeds work very well)
A creamy, low-sugar vinaigrette dressing (the one I used will follow)
Instructions:
Grate up the broccoli stalk, and chop up the florets into tiny, bite-sized pieces. In all, you should have about 3-4 cups of broccoli (the florets included).
Grate up the carrots. You should have twice as much broccoli as carrots.
Combine the carrots, broccoli, onion, cranberries, and nuts in a large bowl. Adjust the onion to your taste (I like a little more).
Either buy a nice, tangy vinaigrette dressing, or make your own. I really like this one!
Combine with the dressing and allow to sit for at least 1 hour. Serve chilled! We had it with grilled sausage and caramelized onions.
I have finally decided to sit myself down and write up a bunch of posts. I apologize for neglecting this. My motivation in the last week has been lacking. It's been problematic lately, but I'm trying to get back in the saddle.
This recipe is a nice summer side dish, especially for grilled meats and hot days. It's great if made a day ahead, too, as the flavors all get to meld together! It's very versatile, and you can remove or add any flavors you might prefer quite easily.
Ingredients:
1 head of broccoli
2-3 carrots (depending on size)
1/4 cup grated onion
1/2 cup dried cranberries (get the unsweetened kind)
1/2 cup almonds or other nut, chopped (pine nuts or sunflower seeds work very well)
A creamy, low-sugar vinaigrette dressing (the one I used will follow)
Instructions:
Grate up the broccoli stalk, and chop up the florets into tiny, bite-sized pieces. In all, you should have about 3-4 cups of broccoli (the florets included).
Grate up the carrots. You should have twice as much broccoli as carrots.
Combine the carrots, broccoli, onion, cranberries, and nuts in a large bowl. Adjust the onion to your taste (I like a little more).
Either buy a nice, tangy vinaigrette dressing, or make your own. I really like this one!
Combine with the dressing and allow to sit for at least 1 hour. Serve chilled! We had it with grilled sausage and caramelized onions.
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