Category: Salad

Three Bean Salad

On By Taylor MavingIn Appetizers, Dinner, Lunch, Salad, Sides, VegetarianLeave a comment

A few weeks ago I went to this vegan food rally at a brewery and had the most amazing bean salad served over warm brown rice and quinoa mixture. My husband and I loved it so much that I got the ingredients the next day and attempted to make it at home. To my surprise I nailed the exact same flavors! I have made this weekly since then. I am seriously obsessed with it.

This bean salad is delicious served alone or as a snack with chips. However if you want to make it more of a meal then see step five for how to make a quick rice and quinoa mixture to serve it over. I love the way the cold bean salad taste over the warm rice.

This makes a decent amount, but it only seems to last a few days at the most in my household because it’s so addicting!

Ingredients:

  • Two 15.5 ounce cans of organic black beans
  • One 15.5 ounce can of organic pinto beans
  • One 15.5 ounce can of organic kidney beans
  • One cup of red wine vinegar
  • Two tablespoons of chile lime seasoning blend
  • One tablespoon garlic powder
  • One lime- squeeze the juice
  • One tablespoon adobo seasoning
  • One tablespoon onion salt
  • One organic green pepper finely diced
  • One organic yellow pepper finely diced
  • One organic red pepper finely diced
  • One sweet onion
  • 2 cups frozen roasted corn
  • 1/2 cup chopped cilantro

Steps:

  1. Start by opening the cans of beans and rinsing in a strainer. Place in a large bowl.
  2. Finely dice the peppers and onion and add to the beans.
  3. Add the onion salt, adobo, garlic powder, chili lime, vinegar, lime and cilantro.
  4. Spray a medium sized skillet with some olive oil and heat up the corn. Pour into the bean mixture. Try to find roasted corn if you can I think it really pumps up the flavor!
  5. Mix everything together very well! Cover and refrigerate for at least 30 minutes.
  6. If you want to serve the bean salad over a grain I take a bag of frozen brown rice and frozen quinoa (most stores have frozen brown rice. I get frozen brown quinoa from Trader Joe’s but you can skip it if you don’t live near one and/or don’t feel like making quinoa on the stove) and heat it up in the microwave. Then pour the rice and quinoa mixture over a skillet and pour a couple teaspoons of grape-seed oil (olive or avocado oil work too.) Add some fresh pico de gallo and some Cojita or feta cheese. Let cook for a few minutes.

Sunny side eggs over arugula

On By Taylor MavingIn Breakfast, Dinner, Lunch, Salad, Uncategorized1 Comment

I really like incorporating greens into my breakfast. This dish is so simple but there’s something that feels really gourmet about it. The flavors are fresh and distinguished and it’s  just delicious! This would also be great for lunch and a light dinner too.

Ingredients:

  • Farm fresh organic eggs (however many you want)
  • Avocado oil (to drizzle)
  • 1/2 of a lemon
  • Salt and pepper to taste (I like pink Himalayan salt)
  • Fresh grated parmesan cheese (to sprinkle)
  • Olive oil spray (to coat the pan)
  • Arugula (desired amount)
  • Grape tomatoes (desired amount)
  • Green onions (desired amount)
  • 1 tsp pesto

Steps:

  1. Start by taking a medium sized pan and coat with olive oil spray over medium heat. After the pan has warmed up add the eggs.
  2. While the eggs are cooking take the desired amount of arugula onto a plate. Drizzle with avocado oil, lemon and parmesan cheese.
  3. In the same pan the eggs are cooking add the green onions and tomatoes and let cook for 3-5 minutes to bring out their flavor. Cook your eggs to your desired consistency and place over the arugula.
  4. Top with the tomatoes, green onions, salt and pepper and pesto. I happened to have homemade pesto in my fridge but you can buy any store brand for this. Enjoy! image

Veggie Garden Salad

On By Taylor MavingIn Appetizers, Lunch, Salad, Sides, VegetarianLeave a comment

On Saturday I went to a local farmer’s market to get my weekly produce. Farmer’s markets are just starting to come back  after taking a break during the hot summer months in Florida. I absolutely love starting my Saturday with a coffee in my hand and the sun shining while looking at beautiful food.  There are so many beneficial reasons to go to your local farmers markets; support your local farmers, know where your food comes from, connect with your community, save $$ (my total bill was $29 for A LOT of fresh fruit and veggies) and to protect the environment (just to name a few.) If you live in a colder climate most states have indoor farmer’s markets, you just have to do your research! Stocking up on local produce help make weeknight dinners easier. I never really plan my meals out ahead of time, but I always have certain ingredients in my kitchen so that I can whip together a yummy recipe. Besides having fresh produce in my home at all times I always make sure to have organic brown rice, organic quinoa, protein plus pasta and tons of beans and lentils.  I also love fresh herbs, but they go bad so easily so I keep these pastes in my fridge. This salad was refreshing and yummy, and remember to really scrub your fruits and veggies before eating!5 4 6 7 8

Ingredients:

  • 2 medium cucumbers diced- I like to keep the skin on
  • 2 red peppers diced
  • 5 radishes diced
  • 1 cup of chopped tomatoes (about 15 small tomatoes)
  • 1 can of rinsed organic great northern beans
  • 1/2 white diced onion
  • 2 heaping tablespoons balsamic vinaigrette
  • 2 heaping tablespoons white balsamic vinaigrette (I like to use both but you could do 1/4 cup of either)
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1/4  cup Parmesan cheese (if you aren’t going to eat in one sitting then sprinkle cheese on each individual bowl)
  • 1/2 of a fresh lemon squeezed
  • 3 celery stalks

Steps:

  1. Dice all the vegetables up and place into a large bowl.
  2. Take the balsamic vinaigrette, cheese, salt and pepper, garlic powder, lemon and olive oil and whisk in a separate bowl.
  3. Pour over the vegetables and mix well. Place in refrigerator and let chill for 30 minutes or so. 23

Red Cabbage Slaw

On By Taylor MavingIn Lunch, Salad, Sides, Vegetarian2 Comments

I served this with BBQ pork tacos, but it would be great alone as a snacky. Vegan and super delicious!

Ingredients:

  • 1 red cabbage or a bag of 10 oz bag of shredded red cabbage
  • 1/4 cup apple cider vinegar
  • 1/2 cup e.v.o.o
  • 2 tablespoons honey
  • salt and pepper to taste
  • 4 green onions diced (or however many you prefer)
  • 1 can of organic black beans, drained and rinsed

Steps:

1.) Combine all of the ingredients and SHAKE!

2.) The longer you let it sit the better it will be, store in glass! photo 1-1

Chicken Lentil Salad

On By Taylor MavingIn Dinner, Lunch, SaladLeave a comment

This may not look like the most appetizing meal ever but I can assure you it’s really tasty. This is the perfect dish after a workout because it has tons of protein and really fills you up! I eat a lot but this salad could easily be split into two portions. Also I didn’t use all the chicken, lentil mix just a scoop or two and I saved the rest for leftovers.

Ingredients:

  • 1 red bell pepper
  • 3 carrotts
  • 4 tablespoons olive oil divided
  • 2 tablespoons apple cider vinegar
  • 1 dollop of garlic paste (if you don’t have this you can use a 1tsp of garlic powder)
  • 1 tablespoon cumin
  • 1 tablespoon cayenne pepper (optional-i like spice)
  • salt and pepper to taste
  • 1 tablespoon Italian herbs
  • 1 lb organic ground chicken (save remainders for leftovers)
  • 1 can of organic lentils (save remainders for leftovers)
  • 1 cup romaine lettuce or greens of choice

Steps:

  1. Start by heating up 1 tbsp of olive oil on a medium sized skillet and add the ground chicken, season with salt and pepper, cumin, cayenne pepper and Italian herbs. Stir frequently until brown and then add the lentils mix together and set aside -let cool
  2. Peel and chop up the carrots, wash and dice the red pepper and place in a bowl with the lettuce.
  3. To make the dressing; 3tbsp olive oil, apple cider, garlic paste, salt and pepper, Italian herbs to taste and whisk together
  4. Once the meat and lentils have cooled down a bit place in the veggie bowl, add the dressing and stir- Enjoy!

Cucumber Salad

On By Taylor MavingIn Salad, Sides, VegetarianLeave a comment

I am a big snacker, especially at work. The problem is finding healthy snacks that actually satisfy me. This is a super simple salad that I could eat all day long. The taste reminds me of the cucumber salad they serve with the lettuce wraps at Cheesecake Factory. I also really like the mini cucumbers, because you only have to cut once- I get them at Aldi’s.

Ingredients:

  • Package of mini cucumbers (six) sliced
  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 2 teaspoons dill (I used dry but fresh would be better)
  • 2 tablespoon extra virgin olive oilImage

Steps:

  1. Slice all of the cucumbers and place in a bowl
  2. Add the vinegars, dill and e.v.o.o
  3. Let marinate in the fridge for one hour then pour out the remaining vinegar
  4. Refrigerate overnight for extra flavor

Here’s a link to some health benefits of apple cider vinegar

Quinoa Salad

On By Taylor MavingIn Lunch, Salad, Sides, VegetarianLeave a comment

I am a HUGE fan of quinoa. It is such an adaptable ingredient. This salad is super simple and works as a great leftover!

Ingredients:

  • 1 cup cooked quinoa
  • ¼ cup fresh corn, cut off the cob
  • ¼ cup cooked black beans
  • ¼ cup red or green bell pepper, chopped
  • ¼ cup chopped red onion
  • 1 lime squeezed
  • Salt and pepper to taste

Steps:

  1. Cook the quinoa according to the package instructions. (*Cook with vegetable broth for extra flavor)
  2. Meanwhile combine the corn, (I use real corn on the cob but canned is fine) black beans, pepper and red onion in a bowl. Toss to combine
  3. Add the cooked quinoa into the mixture, and add the lime juice and salt and pepper to taste.

Cucumber, Tomato and Onion Salad

On By Taylor MavingIn Salad, Sides, Vegetarian1 Comment

I could live on salads like this during the summertime. I love to drink the juice from it! I had this last night for dinner and it is the perfect amount of food- refreshing and delicious!

Ingredients:

  • 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 Vidalia onion, very thinly sliced
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper

Steps:

  1. In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste.
  2. Let the salad stand for 10 minutes before serving.

Garden Fresh Salad

On By Taylor MavingIn Lunch, Salad, Sides, Vegetarian2 Comments

I have been eating this super simple salad my whole life. My father has a wonderful garden and he makes this salad a staple in his fridge during the summer months. It takes less than 5 minutes to prepare and it is oh so delicious! The recipe I have below serves about 1-2 people but you can always increase the ingredients when serving a group.

Ingredients:

2 small green peppers
1 small cucumber cut into quarters
1 large tomato cut into quarters (make sure to put the juice from the tomatoes into the salad)
5 or so fresh basil leafs torn into smaller pieces
Half of a small red onion diced
3-4 teaspoons of olive oil
2-3 teaspoons of balsamic vinaigrette
Salt and pepper to taste
Garlic powder to taste

Steps:

1.) Wash all veggies and cut
2.) Put into a dish; add salt, pepper, basil and garlic powder
3.) Add olive oil and balsamic vinaigrette
4.) Toss salad and let flavors combine for 15 minutes or so
5.) Chill if desired