April 22, 2015

TASTE: Broccoli Apple Slaw

April 22, 2015/ Kristen Hale

Broccoli Apple Slaw.

Happy Earth Day! Today I'm bringing you the latest installment in this month's roundup of unusual salads and I'm just gonna go ahead and say it - this one is a home run. Because everyone that tastes this slaw wants more! And it's composed of completely raw veggies (and a few other goodies), which is especially healthy. Woohoo! Add in some sweet and savory elements, drizzle on some good dressing, and you've got yourself and healthy healthy lunch, my friends.

Ingredients:

- 1 package Broccoli Slaw (in the salad section of your grocery store - usually contains shredded broccoli, cabbage and carrots)

- 1 Granny Smith Apple, diced

- 1/2 cup Dried Cranberries

- 1/2 cup Goat Cheese

- 1/4 cup Pecans, chopped

- Your choice of Balsamic Dressing (this one is my new favorite, you can find it at Kroger in the organic section)

Method:

1. Combine the slaw, chopped apple, cranberries, goat cheese and pecans in a mixing bowl.

2. Drizzle on your balsamic dressing.

3. Voila! I told you this one was easy!

You might find yourself making this over and over again, because it's so simple to throw together, super hearty and filling, and just plain fun. Let me know what you think!

April 14, 2015

TASTE: Roasted Cauliflower & Chickpeas

April 14, 2015/ Kristen Hale

Roasted Cauliflower & Chickpeas

I've got another surprisingly delicious and healthy recipe for you! This is straight out of Gwyneth Paltrow's book, It's All Good, and you guys - this is SO good. There was practically no need for any adjustments to this recipe, because it's just so tasty. I never eat cauliflower, but I've been trying to find fun ways to sneak more vegetables into my daily eats. This doesn't even taste vegetable-y, it's just yummy and warm and nutty. It makes a great side dish but it's also a hearty lunch option!

Ingredients:

- 1 head cauliflower, outer leaves & stems removed, chopped into bite-sized pieces

- 1 can chickpeas, rinsed and drained

- 1/4 cup Olive Oil + a bit more

- Salt and Pepper, to taste

- 1 tbsp. Dijon mustard

- 1 tbsp. Whole-grain Mustard

- 1 tbsp. Red Wine Vinegar

- 1/4 cup Parsley, chopped

Method:

1. Preheat the oven to 400 degrees.

2. Toss the chickpeas and cauliflower together, drizzled with olive oil and seasoned with a bit of salt and pepper. Place on roasting pan.

3. Roast until soft, 30-40 minutes.

4. Whisk together the mustards, vinegar 1/4 cup olive oil and a little more pepper for the dressing.

5. Once removed from the oven, toss the chickpeas and cauliflower with the mustard dressing and sprinkle the parsley on top. Serve warm or at room temperature.

6. EAT IT UP. Because yum. Enjoy!

March 30, 2015

TASTE: (My) Lentil Tabbouleh

March 30, 2015/ Kristen Hale

TASTE: (My) Lentil Tabbouleh

I had no idea how delicious tabbouleh truly is. What a healthy, fresh way to take in some lunch! This is a twist on the classic recipe, using lentils (how Christ-like, right?!) which means it's super packed with protein. I have really been getting into mixing grains in with my salad at lunch - it makes them much more filling, and honestly, just way more fun. I am so bored with salad, but in an attempt to clean up my diet and eat super healthy during the week, salads are making more of a presence in my life lately. This one still counts as a salad because of all the awesome raw veggies. The mustard in the dressing gives the whole dish a bright fresh finish.

Try it! You will be surprised at how super easy this is to make this ahead of time and have stocked in the fridge for mid-week lunches. Also, the colors are so pretty I kind of want to wear it AND eat it.