This beautiful salad bowl is perfect for fall and winter breakfasts. Seasonal eating is the missing link that most diets today are totally oblivious to. It does make such a difference. By eating plenty of the foods that grows in a particular season, we receive the best nourishment available to maintain a healthy, balanced life.
This salad has those cool weather, dark leafy greens that are so healthy for us as well as the traditional seasonal foods we harvest in late summer and store for winter… pumpkin, potatoes, and beans. It is sure to be filling and delicious. Enjoy!
- 1/4 cup collard greens, chopped
- 1/4 tuscan kale, chopped
- 1/4 cup swiss chard chopped
- 1/4 cup romaine, chopped
- 1 egg, sunny side up
- 2 – 3 roasted pumpkin, chopped
- 1 yukon gold potato, boiled, sliced and seared
- 1/3 cup fresh pineapple, chopped
- 1 -2 tbsp kidney beans
- 2 -3 tbsps of olive oil
- sea salt or kosher, to taste
- fresh cracked black pepper, to taste
- 1 tbsp shredded cheese, optional
- I had some leftover roasted pumpkin. I used a small pumpkin (about 3 – 4 pounds) and cut it in half. Remove the seeds and core. Drizzled with 1 tbsp of olive oil and sprinkle with sea salt and fresh cracked black pepper. Place on a baking sheet and bake for an hour (60 minutes) at 350 degrees. When finished you should be able to pierce the flesh of the pumpkin with the tines of a fork. Remove from oven and allow to cool. When pumpkin is cool enough to handle cut it into wedges and remove the rind.
- Cook potato(s) in a sauce pot for about twenty minutes over high heat. Check for doneness by piercing the skin with the tines of a fork. Fork should easing pass through the flesh of the potato. Remove from pot. Place on a cutting board and slice into thick slices and add salt and pepper. In a skillet add a 1 tbsp of olive oil over medium heat. When oil is hot add potato slices and brown on both sides. Set aside.Using the same skillet, wipe it clean and add more olive oil (1 tbsp), when pan is hot break an egg into hot oil. Cook sunny side up, set aside.
- Take a fresh pineapple and slice off the exterior and discard. Slice a a wedge of pineapple and rough chop it. Set aside.
- If using canned kidney beans drain and rinse them, set aside.
- In a salad bowl add chopped collard greens, kale, romaine and swiss chard. Add a cupful into a serving size salad bowl and top with roasted pumpkin, seared potato, kidney beans and chopped pineapple. Top with fried sunny side up egg.
- If desired add shredded cheese.
- Drizzle with dill salad dressing or your favorite salad dressing.
- 1/3 cup low-fat mayonnaise
- 1/4 cup almond milk
- 1 tbsp clove honey
- 1 tbsp fresh dill, minced fine
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced fine
- sea salt
- fresh cracked black pepper
In a bowl add mayonnaise, almond milk, honey, fresh dill, lemon juice and garlic. Whisk together and add sea salt and fresh crack black pepper to taste.
Cooler weather means comforting soup! This recipe for white bean and sausage soup was something I made a few nights ago out of necessity. My husband loves Italian sausage and frequently buys it in bulk when he can get a good price. I decided we needed to use some up and this dish was the delicious result. And to be honest I am not a huge Italian sausage fan.
White Bean and Spicy Sausage Soup for the Crockpot
2 onions, sliced
3 large carrots, chopped
6 cloves garlic, chopped
16 ounces dried white beans, rinsed
A small bunch of fresh thyme sprigs, bound together with twine or used inside a cooking infuser
6-8 links spicy Italian sausage
1 large can diced tomatoes
6 Cups chicken broth
2 Tbsp balsamic vinegar
Parmesan cheese (for sprinkling)
Add the onions, carrots, garlic, beans, and thyme to the crockpot. Cover with the Italian sausage. Blend the tomatoes with the broth and pour over all. Cook for 7-8 hours on low or 4-5 hours on high. Once cooked, remove the sausage links and chop them up. Add them back to the soup along with your balsamic vinegar and stir well. Serve with parmesan cheese and crusty bread. Enjoy!
The recipe below was made using goodies I recently recieved from Now Foods as a #NOWWellness blog ambassador.
I adore soft pretzels. Everytime I walk by a place that sells soft pretzels in a mall or airport my traitorous body tries to convince me that I must have one. In days long past I even got sick several times at places like this (most likely due to improper cream cheese storage) but that never stopped me from eating them.
It wasn’t until I adopted a more whole foods lifestyle that I stopped eating them with any regularity. They became a guilty treat for once in a great while. Though I don’t feel too guilty making this soft pretzel recipe. It has gluten free flour (with no wheat or soy), organic hemp seeds with their omega 3s and 6s, pastured butter, and they are cooked with avocado oil. The main ingredients came from Now Foods.
MUCH healthier than any you could buy. They are also quite good with some cream cheese!
Gluten Free Soft Pretzels with Hemp Seeds
For the Dough:
2 1/2 cups gluten free flour
2 Tbs Now Foods toasted Hemp Seeds
1/2 tsp sea salt
1 tsp sugar
2.25 tsp quick rise yeast
1 cup warm water
For the Top:
1/2 cup warm water
1 tbsp baking soda
avocado oil for greasing the sheet pan (or any vegetable oil)
coarse sea salt, for sprinkling
3 tbsp butter, melted
Mix all the dough ingredients together with a spatula and then let your stand mixer (with dough hook) knead for 5 minutes. Sprinkle with more flour and set aside to rise some place warm for 30 minutes.
Preheat oven to 450 degrees. After letting your dough sit for 30 minutes cut into 8 pieces and roll each piece into a long rope, on a lightly greased countertop. Grease your cookie sheet as well. Mix the baking soda and water together and after transforming the dough ropes into their pretzel shapes, dip them in the soda wash. Place them on the greased cookie sheet and sprinkle liberally with course sea salt.
Cook for 10-12 minutes and brush with butter upon removing them from the oven. Eat them warm and feel free to add cream cheese. Enjoy!
This post was created as part of a #NOWWellness campaign in which I am a financially compensated Now Foods Ambassador. The opinions I share here are my own and based on my own experiences with the products.
This easy recipe is just like tea but not really because it has no tea leaves. It is completely delicious though and perfect for chilly days and rainy days. It is also a great tea to drink if you have a cold or flu bug because it is comforting and soothing. A bonus is that it also makes the house smell incredible.
Apple Honey Tea
3 or 4 organic apples, unpeeled, cored and sliced
6 cups cold water (filtered or spring is best)
1 Tbs freshly squeezed lemon juice
1-2 Tbs raw local honey
Put the apples and the cold water in a crockpot and simmer for two hours. Remove from heat and strain. Add the lemon juice and honey and drink hot. You can make this tea in advance and store it in the refrigerator and heat up a cup at a time.
This is a new favorite of mine. I could eat it a couple times a week. It really warms you up on a cold day and it is so good for the immune system with its garlic and gingery goodness. The fish sauce and peanut butter combo gives it a savory-salty kick. As a soup fan and an Asian food fan…this dish totally satisfies. Try it, you won’t be disappointed!
Spicy Peanut Shrimp Soup
6 cups chicken broth
3 cloves garlic, minced
2 small sweet red peppers, sliced
2 small red chilis, sliced
1 Tbsp fresh ginger, chopped
2 Tbsp fish sauce
1/4 cup creamy peanut butter (look for no sugar added)
1 lb shrimp, cleaned – tails off
3 cups frozen or fresh baby spinach
5 green onions (whites and greens)
In a saucepan simmer the broth, garlic, chilis, peppers, ginger, fish sauce, and white onion for a good ten minutes to allow the flavors to fuse. Whisk in the peanut butter. Add the shrimp and cook until opaque if raw. Add frozen baby spinach and green onion and stir for a minute or so. If using fresh spinach you can put a handful or two in the serving bowls and ladle the soup on top.
If you want to avoid spice just remove the chilis. Easy peasy.