Posts Tagged ‘spinach salad’

Tasty Tuesday: Simple Spinach Salad

Tuesday, February 26th, 2013

Recently a friend of mine brought this super simple spinach salad to a mutual friend’s blessingway. It was so yummy, I think had like 4 servings of it.  I made it today and pretty much munched on it all day long. I probably ate close to a pound of spinach today…although I did save a little for hubby to enjoy.




3 generous handfuls of spinach

1 small onion, very thinly sliced

2 tablespoons high quality olive oil

1 tablespoon dried dill (or you could chop up about 1/4 cup of fresh dill…yum!)

juice from 1/2 a lemon

salt and pepper to taste


Toss everything together in a large bowl and serve immediately. Whenever you pre-dress a salad it is best to eat it right away, otherwise it ends up soggy.

The raw onion and dill on top of crunchy spinach with the zesty lemon juice are the perfect combination of flavors. Enjoy!!


PS. If you haven’t entered this week’s giveaway for a 3 pack of flip Organic Night Time Inserts, be sure to get your entry/ies in soon! Also check back here tomorrow for a review of flip covers and the flip organic night time inserts. 🙂

Tasty Tuesday: Mixed Potato Soup with Roasted Red Pepper

Tuesday, August 7th, 2012

My hubby made this soup on a whim the other day. As usual he whipped it together without using a recipe and simply making use of whatever we had available in the fridge/pantry. Luckily we had just purchased a brand new high-quality vegetable peeler because there was a lot of peeling involved. The soup turned out sooo yummy that I asked him to write it down so I could attempt to repeat it. I made it again last night for dinner served with a side of cashew nut quinoa and a spinach salad. My kids totally licked their soup bowls clean. Our dinner guest also raved at the deliciousness of the soup.


Coconut Oil (or olive oil)

1 onion, chopped

4 cloves garlic, chopped

1 Tablespoon of curry

1 Tablespoon of ginger

1 large sweet potato, peeled and chopped

4 carrots, peeled and chopped

4 red potatoes, peeled and chopped

1 roasted red pepper, chopped

1 Tablespoon of soy sauce

1 Tablespoon of sesame oil

3 cups of water (depending on how thick you want it)

1/2 can of coconut milk

salt, to taste


Sautee onions and garlic in coconut oil. Add currry and ginger and saute one minute stirring to evenly coat onions and garlic. Add all remaining veggies and saute for 2-3 minutes stirring occasionally. Add soy sauce, sesame oil, and water. Bring to a boil. Then cover and cook for approximately 20 minutes until carrots are soft. Transfer to blender and blend smooth. Return to pot and mix half a can of coconut milk and salt to taste. Simmer funcovered or 10 more minutes. ENJOY! 🙂

Quick Tips:

  • You can easily roast your own red peppers at home for WAY cheaper than buying jarred roasted red pepper. I usually roast more than one at a time…might as well do a couple at a time if you are going to heat up the oven. I have also roasted them in a toaster oven and on the grill.
  • There is a lot of peeling involved in the preparation so be sure you have a good peeler to make this step quick and easy.
  • You can roughly chop the veggies since you will be blending everything anyway. However if you chop vegetables into large chunks, it might take a tad longer for them to soften.
  • Be sure to use a high quality curry…it makes a world of difference in the flavor.

Would love to hear your feedback if you give this recipe a try! 🙂


Powerhouse Salad Recipe

Wednesday, January 18th, 2012

Spinach is definitely a favorite of mine! I enjoy it raw, cooked, steamed, or juiced.

I am always looking for tasty ways to increase my intake of greens. I usually do a a green smoothie with breakfast and a salad with dinner. This recipe is my current favorite salad. It incorporates several of the powerhouse foods (meaning high nutritional content) thus I named it “Powerhouse Salad”.


1 bunch (or about two generous handfuls of spinach) of washed, dried, and cut spinach

1/2 of the seeds from a pomegranate (here’s one easy way to remove seeds and here’s another simple method)

1/2 of an apple or pear chopped

1/2 cup of blueberries

1/4 cup chopped walnut

1/4 cup dried cranberries

1/4 cup sunflower seeds

Sprinkle with hemp seed

Toss with your favorite ‘sweet’ dressing such as a honey mustard, raspberry vinaigrette, or poppy seed and enjoy!

We are fortnate to have an abundance of healthy foods available to us and when we chose to honor our bodies with nutritious foods we have prepared for ourselves, often feelings of joy, delight, and satisfaction follow. While eating your powerhouse salad, chew slowly and deliberately while consciously focusing on the flavors. Try having an awareness, appreciation, or even gratitude for the nourishing foods you are enjoying. I have been trying to slow down (I know this is really, really difficult with small children) when I eat. Not only to savor the flavor and texture, but to create a mental awareness for the nutrients the foods are providing. Creating positive associations with healthy foods can be an important step in dietary changes. By practicing mindfulness, you can significantly influence your food choices. 🙂

If you make this salad for yourself or your family, let me know what you think or what alterations you make. Also if you practice mindfulness while enjoying, would love to hear your experiences with that.