I love combining various vegetables into salads. My mainstays are beets and carrots and then I work around them. Hubby asked me to make a salad for his work so I combined what I had on hand and the following is what I ended up with. A
No-Fail Kale Salad by Megan Gilmore (The Detoxinista) I was never a huge fan of kale and I know a lot of people who aren’t including my husband who actually likes this. Megan is definitely one of my favourite food bloggers. Her first book, Everyday Detox (where
I love the freshness of this salad and the adaptability. The combinations are endless but the base is chickpeas and avocado. Ingredients: 1 can of chickpeas, drained and rinsed 1 English (seedless) cucumber 2 cups of cherry tomatoes cut in halves or quarters 2 cups of diced
I cannot take credit for this amazing soup but I really needed to share this with you. I stumbled across this recipe at www.eatyourselfskinny.com. I’ve always been intimated by making chicken soup. I have no idea why other than making the broth and then making the soup
Ingredients: Salad: 2 cups cooked quinoa 1 can chickpeas, drained and rinsed Red and orange peppers, diced 2 stalks celery, diced Handful of cherry tomatoes, quartered or halved ½ English cucumber, chopped Crumbled goat cheese (optional) Dressing: 1 lemon, juiced ¼ cup olive oil sea salt ground
Can of chickpeas, drained and rinsed 1 English cucumber 2 cups of cherry tomatoes cut in halves or quarters 2 cups of diced red, orange and yellow bell peppers ½ of a large avocado, cubed ¼ cup crumbled goat cheese juice of one lemon and one lime
You can make as little or as much of this as you want, depending on your tastes. I’ve included the number of veggies in brackets but this is totally just a guide. Ingredients Salad Beets, grated (3) Carrots, grated (4) Zucchini, grated (1) Apple, cut in bite
I came across this recipe from Joy McCarthy at Joyous Health. I adapted it a little based on what I had in my fridge. This is my adaptation. 1 can of (preferably organic) chickpeas 1 apple (gala) 2 stocks celery, chopped ½ red pepper, chopped ½ orange
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