Salad Musings

Salad Musings

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Above: lemon pepper tofu, sliced bartlett pear, diced cucumber, and plain hummus sprinkled with chia and flax seed over baby kale.

Lemon pepper tofu:

  • press extra firm tofu to rid of excess water
  • marinade in lemon juice, olive oil (or oil preference), black pepper, and pink salt
  • in a small fry pan, heat tofu over medium heat until golden brown

Other ingredient ideas:

  • protein – maple chili tofu, orange sesame tempeh, curried chickpeas
  • fruit – strawberries, apples, plums, figs, pineapple
  • vegetables – oyster mushrooms, beets, roasted fennel, artichoke hearts
  • crunch – walnuts, almonds, pecans, sunflower seeds
  • base – red cabbage, bibb lettuce, romaine
  • dressing – avocado, fruit salsa

Salads can get very boring, very fast. Changing up ingredients, from choice of greens, to protein, to vegetables and fruit, makes a huge difference in creating a tasty salad. The next time you consider salad for lunch, remember your options – salads don’t have to be boring to be healthy!

Living Grain-Free

Do you have grain sensitivity? Is your digestive system acting up? Maybe a week of grain-free living will help you find an underlying intolerance. 

It just so happens that a friend of mine runs a grain-free recipe blog: Break (from) Bread.  I highly encourage you to check it out!  There are a few delicious recipes posted right now, the majority of which are vegan and vegetarian. 

I will be posting recipes I plan on using for my Thanksgiving dinner later this month.  Until then, happy eating!