The where-should-I-go-for-lunch-today madness has finally come to an end. Working from home and going to school doesn’t give me the structure that one may have working in an office where lunch is brought in, or made in house (oh the joy!). Instead, I’m pretty much an open book, touring NYC looking for my next favorite meal. Buuut I think I may have found it, thanks to Dig Inn….
I enjoyed this fabulous recipe with Dig Inn’s Fall Couscous Salad with Butternut Squash. Pumpkin seeds are nutrient rich and great for mid-day snacking, salad toppers, or even blended into your morning smoothie!
Prior to making this recipe I had never baked banana bread before, or any bread for that matter. I was pretty nervous about whipping up this first batch, but wow was I surprised. I knew I was doing something right when my kitchen started to smell like a gourmet bakery 15 minutes in. …
You’ve been hearing about them for years already, but you’re not exactly sure about what they are. Sound familiar? Thought so! Antioxidants are super simple to understand when you break it down. Anti. Oxidation. Oxidation, a natural process in the body, produces free radicals and these free radicals in too high of concentrations can damage cells and lead to decreased immunity, increased risk of disease, and the potential for premature aging. Below are my top 3 reasons why you’re better off including them sooner rather than later (and exactly where to get them)!…
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.