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Archive for the ‘salads’ Category

Lunch Salad

Here is the recipe (if you can call it that) of my daily lunch salad.  It can consist of any or all of the ingredients listed below and I usually just throw together whatever is in the fridge:

  • Romaine
  • Red Onion
  • Carrots
  • Peas
  • Green, Red, and or Orange Bell Pepper
  • 1/2 oz of sunflower seeds, hemp seeds, and or pepitas
  • 1-2 tbsp of raisins
  • Clementine, Orange, Raspberries, blueberries, and or banana
  • Radishes
  • Chick Peas and or Baked Tempeh
  • 1/2 avocado
  • Flavored Vinegar
  • Original Mrs. Dash (no salt)

The fruit is a must as the sweetness offsets the sourness of the vinegar.  Yum, Yum, Yum!

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Spicy Carrot Salad

Taken From Fat Free Vegan Kitchen

2 teaspoons ground flax seeds
2 tablespoons hot water
1/4 cup orange juice
2 tablespoons fruit vinegar (we used Dr. Fuhrman’s Blood Orange Vinegar)
1/2 teaspoon spicy Spanish paprika (or 1/4 teas. paprika plus 1/4 tsp. cayenne)
1/4 teaspoon cumin
4 cups grated carrots (about 4 large carrots)
4 clementines (small seedless oranges), peeled and sectioned – Can sub

2 tablespoons walnuts (optional)

Put the ground flax seeds in a small bowl and add the hot water. Stir and allow to sit until thickened, about 5-10 minutes. The add orange juice, vinegar, paprika, and cumin. Grate the carrots. Put them in a bowl and immediately add the dressing and mix well. Fold in the clementine sections and sprinkle with walnuts. Serve cold or at room temperature.

You can substitute sugar free mandarin oranges and the mandarin juice for the orange juice as well.

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Today’s lunch

Once again it is Taco Salad the Eat to Live way 🙂 Today I received my Mato Zest and vinegar sample pack! I tried each of the vinegars and they are really yummy!

anyway, lunch was

  • romaine lettuce,
  • homemade pico de gallo (tomato, jalapeno, white onion, green pepper, lime juice, garlic, and cilantro)
  • frozen corn
  • an avocado
  • black beans cooked in water, salt free taco seasoning from the co-op ( no fillers, just herbs and spices) and a bit of the mato zest.

I took the picture before I added the beans, cuz they made it look kind of muddy! I was still really hungry after this, so I made a green smoothie with Kale, banana, strawberries, a bit of soy milk and water. It was delicious.

Another 5 star lunch.


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Black Bean Mango Salad


This was my first attempt at an Eat to Live Recipe. This was incredible and the picture does not even begin to do it justice. Basically, it consisted of black beans, corn, red pepper, cilantro, mango, avocado, red onion and some herbs. I ate it over a bed of romaine and garnished with avocado!

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