Everyone talks about it, but by the time it comes down to actually making it I can’t find one good recipe. Except this one. This Easy Peasy Quinoa Tabbouleh is basic enough to make with your eyes closed. I made it three different times yesterday. And not for any reason other than the fact that it’s insanely delicious and my friends kept wanting more post our Physique 57 workout. If I have the patience to make this three times in a row, then you can make it once (or twice). This is a great dish to keep in the fridge and serve with lunch or dinner….
I like fruit and I like salad, and together it’s a superfood match made in heaven, cue my Summer Blueberry Quinoa Salad. This refreshing quinoa salad is dressed with a sweet blueberry lemon dressing and boasting with antioxidants and plant based protein. It’s the perfect addition to a summer BBQ, Sunday brunch, or workday lunch box….
You know that feeling when you know you really like something (enter quinoa), but when it comes down to making it you’re overwhelmed by all of the options. Well this is me when it comes to two things, quinoa and kale. Between Google, Pinterest, and Instagram, I literally can’t choose a recipe! It gets me every time, but this week I decided to call it quits and make this Quinoa, Black Bean, and Mango Salad from The Best Mexican Recipes cookbook. I don’t know about Mexican, but I do know that this was a major win over at TheWholeTara.
There are days when you want chocolate and there are days when you want kale. Today is one of those days that a fresh green salad, clean protein, and a big squeeze of lemon is just what the doctor ordered. I made a No-Mayo Tuna Salad earlier this month featuring greek yogurt and avocado instead of mayo, but this Quick and Easy Dijon Tuna Salad substitutes dijon mustard in lieu of a heavy mayonnaise blend….
Creamy, not fishy, and mayo-free? Yes please. I’m writing this as I dig into this healthy tuna salad over brown rice crackers and an avocado salad. Side note: This might just be the perfect pairing. Anyway, I’m a big fan of tuna for lunch, especially when it doesn’t have mayo. Why tuna? It’s healthy, it’s easy, and it’s a versatile way to get your protein in. You can put it over this Garlicky Kale Salad, a sweet potato, this Refreshing Israeli Salad, and even steamed veggies. You name it….
For the longest time I’ve wanted to make my own falafel. I always see delicious photos on Instagram, but have never had the chance to recreate it on my own. Being in Miami this week and feeling the need to channel my Middle Eastern roots, I decided to take the dive and go for it. But first, the big question at hand. Baked or fried? I wasn’t just going to make a typical falafel because that wouldn’t be so whole after all. Instead I swapped fried for baked and used fresh herbs and spices to bulk it up. The result? A super crispy outer shell and mouthwatering filling. YES! This one is great for vegetarians, vegans, and even avid meat-eaters (ahem, men!)….
In this recipe I’m using one of my favorite salad dressings from Nobu’s chef, Matsuhisa. The salad usually comes with just dressed greens (that’s how good it is!), but I added a few other components to make it the perfect side dish. You really can’t go wrong with this recipe and you can save the extra dressing to marinate fish or roasted vegetables. To top everything off, I’m using OrganicGirl‘s new sweet, buttery mache blend to make it just right!
Israeli salad, Shirazi salad, chopped salad… you can call it whatever you’d like. Regardless, this ethnic staple is an amazingly healthful and refreshing dish. Something inspired me this weekend to put on my apron (not actually) and get cooking, so what better place to start than the Middle East? I made this chopped vegetable salad along with a tahini dressing, and roasted butternut squash dish out of pure inspiration, and wow did they turn out amazing. The great thing about these recipes is that you don’t need to be a chef. Honestly, all you need to do is follow the simple instructions and yours is sure to turn out picture perfect too.
For the sake of consistency I’m going to call this an Israeli salad. When dressing the salad a high quality olive oil is key. I always say that the quality of your meal is dependent on the type of oil you use. Believe it or not, olive oils have a very distinct taste and it’s easy to tell the difference between a high quality oil against a cheaper version. Make sure you are using an extra virgin olive oil and keeping it in a cool, dark place away from your stove.
OK- so back to the salad. Aside from the delectable flavors going on, the nutritional profile isn’t too shabby either. Cucumbers, tomatoes, and onion are among some of the most healthful, antibacterial, and hydrating foods yet. Cucumbers pack a crunch and are 96% water, tomatoes have a creamy mouthfeel with a burst of juicy flavor, and onions are rich in phytonutrients and disease-fighting properties. Mixing these nutritional powerhouses with a dash of lime, olive oil, salt, pepper, and cilantro make for one of the most delicious salad or veggie dishes on the table.
- 1 European or Persian Cucumber
- 3 Tomatoes, large and juicy
- 1 Red Onion
- 1 bunch Cilantro
- 4 Limes
- ¼ cup Extra Virgin Olive Oil
- Maldon Sea Salt
- Ground Pepper
- Chop the cucumber, tomatoes, red onion, and cilantro into bite-sized pieces and place in a bowl.
- Pour in the lime juice, olive oil, sea salt, and pepper. Mix thoroughly.
- Garnish with cilantro and serve immediately.