We are well into fall, where warmer heartier meals are being introduced. That doesn't mean you don't have to give up your fresh greens. Here is a satisfying, crunchy green salad that fits perfectly with the season. 

Ingredients

1 bag of baby spinach 

1 head of fresh raw broccoli, chopped

1 can of garbanzo beans

1/2 of a red onion, chopped

1 cup of roasted and salted pepitas 

1 cup of Craisins 

Dressing

1 cup of olive oil

1/4 cup of spicy dijon mustard

1 tablespoon of maple syrup or honey

1 tablespoon of apple cider vinegar

Pink Himalayan salt and pepper to taste 

 In a big bowl add chopped onion, drained garbanzo beans, chopped raw broccoli, pepitas, Craisins, and spinach. Mix the dressing ingredients until it emulsifies. Pour over salad, mix well and serve!

Enjoy and remember to always be mindful and eat with compassion!

Asian Chopped Salad

 Its a new year and it seams that I have neglected this blog a bit. I hope to be posting a lot more here in 2019! Here is a delicious asian inspired chopped salad that is easy, filling and always a favorite. Cheers to a fantastic new year! I'd love to hear your feedback so drop a friendly comment or two. 


Ingredients

2 large bunches of romaine, chopped
1/2 head of green cabbage, chopped
1/2 a box of Organic Girl Protein Greens
2 carrots, julienned
3 green onions, chopped
1/2 of a cucumber, spirilized 
1 large handful of snap peas, cut in half
1/2 of a red bell pepper, chopped
1 avocado, cut into cubes
1 box of thin rice noodles, cooked and chilled
1/2 package of tofu, seasoned and pan fried (recipe below)
black sesame seeds for garnish 

Peanut Sauce

1/2 cup of soy sauce
1 Tablespoon of sesame oil
3 Tablespoons of rice wine vinegar
3 Tablespoons of coconut sugar
2 Tablespoons of peanut butter
1 Tablespoon of Sriracha
juice from 1/2 of a lime
2 cloves of garlic, minced
1/2 inch of ginger, minced

Mix all together until smooth and emulsified.


Tofu Cooking Instructions

1 package of firm organic tofu 
Sesame oil
Soy Sauce 
All purpose herb seasoning 

Pat dry the block of tofu with paper towel. Cut the block into slices and then those slices in half on the diagonal to make triangles. In a hot non stick pan add sesame oil. Place your tofu triangles into the hot pan let sear. Season the tofu heavily with an all purpose seasoning. flip your tofu and season the other side. Douce the tofu with soy sauce cook until golden brown to make a caramelized crust to the tofu. Set aside.

Directions

Cook the thin rice noodles according to the package directions, let cool and set aside. Chop the romaine, cabbage, green onions, and carrots mix together with the protein greens. Toss with the peanut sauce. Spirilize the cucumber, chop the red pepper, avocado, and snap peas. In a large bowl Add the chopped salad mix, layer a large handful of the rice noodles, snap peas, avocado, red pepper and tofu. Garnish with black sesame seeds. Serve!

Enjoy and remember to always be mindful and eat with compassion!