bicycle wine rack

This is GENIOUS! Via A Cup Of Jo.

green roll with hummus, turkey & quinoa

Ingredients:

• 1 green cabbage leaf
• 1 tablespoon hummus
• 3 small pieces of turkey
• Edamame Quinoa: (1/4C cooked quinoa + 1/4C shelled edamame + 1/2 tablespoon low sodium soy sauce + 1/2T balsamic vinegar)

Evenly spread hummus onto your cabbage leaf. Then, spread the edamame quinoa mixture on top. Place three small pieces of turkey breast on top. Role your roll. Use toothpicks to secure it from opening. Slice and package.

Source: Fit Foodie Finds

smoked almond & goat cheese salad

Ingredients:

• 1 lb. fresh baby spinach and/or spring mix
• 3 tbs. fresh parsley
• 3/4 cup crushed smoked almonds (about 10 pulses in a food processor)
• 4 oz. crumbled goat cheese

For the dressing:

• 1 shallot, minced
• 1 tbs. honey
• 2 tbs. red wine vinegar
• 1 tsp. dijon mustard
• 4 tbs. olive oil
• 2 tsp. fresh rosemary
• salt and pepper

orzo salad

Ingredients:

• 1 cup uncooked orzo
• 1/4 cup sun-dried tomatoes, chopped (rehydrated in hot water if necessary)
• 1 cup feta cheese, crumbled
• 1/4 cup red onion, chopped
• 1/4 cup green bell pepper, chopped
• 1/4 cup red bell pepper, chopped
• 1/4 cup yellow bell pepper, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons green olives, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste

Cook orzo according to package directions and drain. Combine all ingredients in a large bowl and mix well. Chill before serving. Makes 4 servings

Source: Peanut Butter Runner

avocado, hummus, sprouts & tomato sandwich

On Tuesday, I went to Urth Cafe and had an amazing sandwich: alfalfa sprouts, Jarlsberg Swiss cheese, red onion, roma tomatoes, avocado and hummus on sprouted bread. I plan on recreating this sandwich very soon using a whole wheat English muffin.

cucumber & dill egg salad

Ingredients:

• 6 Cage Free Eggs
• 1/2 English Cucumber Chopped
• 1 Bunch Green Onion Chopped
• 1 – 2 Tbsp Dill Chopped (based on taste)
• 1 – 2 tsp Dijon Mustard (based on taste)
• 2 Tbsp (or more) Non Fat Plain Organic Yogurt
• 1 Tbsp Pickle Juice from Jar
• Salt 
• Pepper
• Tomatoes
• Sprouts
• Bread

Place eggs in bottom of saucepan and add water to cover 1 – 2″.  Place pot on burner and turn temperature to high.  Wait for water to boil.  Turn heat to low and let simmer for 1 minute.  Remove from heat and cover for about 12 minutes.  Drain and rinse with cold water.  Let sit for a couple of minutes until ready to handle.  Peel eggs and roughly chop.  Add yogurt, dijon, salt, pepper, cucumber, dill, pickle juice, salt and pepper.  Adjust to taste.  Serve with sliced tomatoes, bread, sprouts.

Source: Simply Scrumptious

wednesday salad

Feeling inspired by this healthy dish: Spinach, carrot and pepper plus orange, date, sunflower and buckwheat. Balsamic for drizzle. Buckwheat panini with smoked almond and prosciutto pesto on the side.

Source: Kath Eats Real Food

wheat berry & bean salad

Ingredients:

• 1 cup dry wheat berries, cooked and drained
• 2 cups/500 ml cooked chickpeas
• 1 English cucumber, diced
• 1 red pepper, diced
• 1 large tomato, diced
• 2 large garlic cloves, minced
• 1 cup fresh parsley, diced with large stems removed
• 4 green onions, diced
• Kosher salt + pepper, to taste

Dressing

• 2-4 tbsp extra virgin olive oil, to taste
• 2 tbsp balsamic vinegar
• 1 tsp hot mustard
• 1 tbsp Tamari
• 2 tbsp fresh lemon juice

scrambled egg toast

Ingredients:

• 2 large eggs
• 2 tablespoons milk, half-and-half or cream
• 1/8 teaspoon salt
• Few grinds black pepper
• 2 teaspoons butter or olive oil
• A 1-inch thick piece of bread (ciabbata/English muffin)
• 1 tablespoon goat cheese, softened a bit (though cream cheese is a great swap here)
• 1 teaspoon chives or scallion greens, thinly sliced

warm tortellini and cherry salad

More tortellini and spinach! I am loving all versions of this salad…

Ingredients:

• 2 (9-ounce) packages fresh cheese tortellini
• 1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
• 3 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 1/4 teaspoon black pepper
• 4 cups trimmed arugula
• 1 1/2 cups halved cherry tomatoes
• 3/4 cup (3 ounces) pregrated fresh Parmesan cheese
• 1/2 cup thinly sliced red onion
• 1/3 cup thinly sliced fresh basil
• 1 (14-ounce) can artichoke hearts, drained and quartered

apple-arugula salad wrap

Ingredients:

• two big handfuls arugula, washed and dried
• 1/2 apple, diced
• 1/2 cup canned garbanzo beans, rinsed
• 1 hard-biled egg, diced
• 2-4 ounces hard gouda cheese, cut into bite-sized pieces
• 1 tablespoon extra-virgin olive oil
• 1/2-1 tablespoon balsamic vinegar
• kosher salt
• black pepper
• 2 12-inch whole-wheat tortillas

arugula & radicchio over toasted bread with burrata

Ingredients:

• 3/4 Cup Arugula
• 3/4 Cup Chopped Radicchio
• 2 Orange (or other color) Tomatoes Chopped
• 2 Tbsp Pumpkin Seeds
• 2 Slices Baguette (or whole wheat English Muffins!)
• Burrata

Dressing

• Lemon Juice from 1 Lemon
• 1 tsp Honey
• 1 – 2 Tbsp Extra Virgin Olive Oil
• 1 tsp Dijon Mustard
• Salt
• Pepper

Whisk together dressing ingredients.  Toss dressing with all veggies.  Toast bread and top with desired amount of burrata.  Place dressed veggies on top of bread.  Sprinkle pumpkin seeds on top.  Serve immediately.

Source: Simply Scrumptious

golden beet and quinoa salad

Ingredients:

• 3 tbsp. olive oil – divided into 1 tbsp. + 2 tbsp. portions
• 2 large beets, washed and root ends trimmed
• 1 cup quinoa
• 2 cups water or lightly flavored vegetable stock
• 3 tbsp. white wine or champagne vinegar
• 2 tbsp. chopped fresh tarragon
• 1/2 cup crumbled goat cheese
• 1/4 cup roasted pepitas – can substitute pine nuts, sunflower seeds or pumpkin seeds here
• salt and fresh ground black pepper, to taste

tortellini and spring vegetable salad

Ingredients:

• 1 package Trader Joe’s fresh pesto tortellini (8 ounce) (or any fresh stuffed pasta)
• 1 pound asparagus, trimmed and cut into 2-inch spears
• 1 cup shelled peas (fresh or frozen)
• 3 cups fresh spinach
• 4 radishes, sliced
• 1 tablespoon fresh chives, chopped
• 1/4 cup pine nuts
• Herb and garlic goat cheese (about 5 ounces)
• 1 tablespoon red wine vinegar (or a squeeze of lemon juice)
• 1/4 cup olive oil
• salt and pepper

veggie burger salad

Veggie burger salad: baby spinach, goat cheese, artichokes, sundried tomatoes, dried cranberries and a Trader Joe’s veggie burger with a lemon/honey vinaigrette.

Source: Peanut Butter Runner