I love greek salad and with all of the heat the last thing anyone wants to do is cook, I decided to make this version that includes some rice for protein and iron. Heirloom rice comes in lots of varieties (the kind I used is red rice from Level Ground Trading) it is extremely nutritious and adds some nice variety to your diet aside from the typical brown/white. Rice is a crop that has been greatly affected by the movement toward monoculture, purchasing heirloom varieties helps to support indigenous communities and maintain seed varieties. Dressing 1/4 cup lime juice 1/4 cup olive oil 1 heaping tbsp honey greek seasoning Salad 1 chopped cucumber 2 chopped pepppers feta cheese (optional) 1.5 cup cooked rice
healthy sides and salad
5 handfuls spring salad
1/4 cup fresh raspberries
1 small chicken breast, free range of course!
1/4 cup toasted pecans
1/4 cup cooked quinoa
Equal parts raw apple cider vinaigrette with olive oil, honey to taste.
Whisk together and toss with salad, enjoy.
During the summer I love having cold salads, it’s an easy way to get in raw veggies and who really feels like using the oven when it’s 100 degrees out! I love this recipe because it’s so simple and is always a crowd pleaser.
2 cups cooked quinoa
2 red/orange/yellow peppers chopped
1 cucumber chopped 1/2 cup corn kernels
1 can chickpeas DRESSING
2 large cloves chopped fresh garlic
1/8th cup olive oil
1/8th cup balsamic dressing
1. First prepare the dressing, letting the garlic marinate in the vinegar and oil
2. Cook the quinoa
3. While the quinoas cooking chop your veggies
4. Toss your veggies, beans, quinoa and dressing, refrigerate for a couple hours before serving
This salad is packed with protein, fiber and tons of nutrients. We should all try to include raw veggies into our diets and this salad is an effortless and delicious way to get them in.
2 cups cooked quinoa
1 cup chick peas
1 large shredded carrot
1 chopped cucumber
1 large red or orange bell pepper chopped
Crumbled feta (optional for vegans)
1/4 cup olive oil
1/4 cup balsamic vinegar
1 large garlic clove
1 tbsp raw cane sugar
(This makes more then what’s required for the salad just store the extra in the fridge)
Assemble all the ingredients and toss with your dressing, best served the next day but a couple hours in the fridge will suffice!
These smashed potatoes are so simple, a bit indulgent and hugely delicious
2 tbsp olive oil
1/4 cup shredded parm
18 baby potatoes
1. Bring a pot of water to boil, and place your steaming basket with potatoes on top, begin heating the stove to 400 F.
2. Steam your potatoes for about 10-15 mins until tender
3. Line a pan with parchment paper and smash the potatoes with a fork
4. Toss with olive oil and sprinkle with salt.
5. Roast for 15 mins.