Apricot Jalapeno Fiesta Salad

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 This salad is oh-so-good, folks. The apricots and jalapeno create the perfect accent to the flavor profile. Think of this as a taco salad, but….more exciting. 🙂

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Ingredients

Salad:

  • ~4 cups spring mix, or salad greens of your choice
  • 1 ripe apricot, sliced
  • 1/2 -1 avocado, sliced
  • 1 small jalapeno pepper, diced
  • 1 1/2 cups black beans

Dressing

  • 2 1/2 tbs natural apricot jam
  • 1 tbs lemon juice
  • 1/2 tbs water (or as needed)
  • 1 tbs extra virgin olive oil
  • heaping 1/4 tsp chili powder
  • 1 tbs diced shallot (about 1/2 plump shallot)
  • salt to taste

Directions

In a small bowl, whisk all the dressing ingredients except water together until smooth. Add water in, 1 teaspoon at a time, until desired consistency is reached. Prepare the salads by dividing the salad greens between 2 bowls, and arranging the apricot, avocado, jalapeno, and beans on top. Drizzle with dressing and enjoy! Recommended: serve with tortilla chips.

Almond Honey Millet Crispies Treats

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You know those “rice krispy” treats that come in the blue metallic packaging? I used to love those things, though that’s exactly what comes to mind when I hear the term “empty calories,” ha! The ingredients list is…well, it takes up half the package. :/ Even homemade rice krispy treats are really high on the glycemic index and are not vegetarian anyway. Enter this recipe.  Think of these puffed millet squares as a healthier, heartier version, but just as tasty. This recipe is inspired and slightly adapted from this recipe from Oh She Glows. I used puffed millet rather than rice, and you’ll love the chewiness and fun texture.

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You’ll also love how easy these are to make! It just requires a few simple ingredients…

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and is easy as 1…

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2…

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3!

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Ingredients

1/2 cup almond butter

1/4 cup + 2 tbs (6 tbs) honey

1 tbs coconut oil, melted (or butter)

1/2 tsp almond extract

1/4 tsp kosher salt

1/2 tsp cinnamon (optional)

optional add-ins: chocolate chips, chopped almonds, coconut flakes, etc

4 cups millet puffs (I use and recommend Nature’s Path)

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Directions

In a saucepan over medium-low heat, add all ingredients except millet puffs. Stir until smooth and well mixed. Add in millet puffs and stir until millet is evenly coated. Pour the mixture into a baking dish (use a smaller dish if you like thicker squares, a larger one for thinner squares). Refrigerate for a couple hours to set. Cut and enjoy!

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Sweettart Strawberry Peach Smoothie

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It’s been hot around here lately. Hot, as in – my coconut oil is completely clear and liquid in my cupboard.

So, cooking up oatmeal is the last thing I want to do in the morning. Seeing as how I rarely have the forethought to make overnight oats the night before, smoothies are my go-to. This one turned out pretty darn tasty. The flavor is something between sweet and tart, reminding me a little of those SweetTart candies….hence, the name!

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Directions

Serves 2

  • 1 1/2 to 1 2/3 cups frozen peaches
  • 1 cup frozen strawberries
  • 2 tbs chia seed (optional, but really good)
  • 1 scoop vanilla protein powder (optional)
  • Just enough milk to run the blender smoothly – I used unsweetened coconut milk

Directions

Add all ingredients to a blender and blend until smooth.

Quick ‘n’ Easy Creamy Broccoli Potato Leek Soup

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I hope everybody had a lovely Christmas and New Year’s. Here’s a comforting, healthy, and flavorful soup perfect for these post-holiday relaxing days.

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This humble little soup is amazingly delicious…I sent it with my husband for lunch one day, and the first thing he said when he got home was ‘That was the best soup ever!’ Quite a testament. 🙂

Ingredients

Ser ves 3-4

  • 2 small heads broccoli, chopped
  • 2 medium russet potatoes, chopped
  • 2 leeks (chopped, white parts only) and 1/2 shallot, chopped (or 2/3 cup chopped onion)
  • 1 tbs oil
  • 3 cups water or broth
  • salt or a seasoning mix like Herbamare (omit or use sparingly if you use broth)
  • Freshly ground black pepper

Directions

In a medium pot on medium-high, heat the oil and sauté the onions (or leeks and shallots) until soft. Add the potatoes and broccoli and cook for another couple minutes. Then add the water or stock and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes, or until the vegetables are tender. Puree the soup in a blender. Season to taste.

I served this with my favorite spelt flax crackers for a light meal, or with a protein for a heartier one.DSC_0201_2