Category Archives: Salad

Zippy Lime Quinoa with Poached Egg and Arugula

Why hello there. How have you been? Are you enjoying tea season yet or is it still warm where you live? Here in Maryland it’s still pretty warm and humid and definitely not time to throw on sweaters and boots. I’m okay with that. The end of September is cool enough here to actually breathe outside, which is what I’m primarily interested in when it comes to weather. Last night I rode my bike a bit and felt a breeze on my face without being chilled – that’s perfection.

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To be honest, the changing weather has absolutely nothing to do with this post. It just seems like everyone in blogland is all about pumpkin this and apple that and I figured I’d contribute by saying: no, it still isn’t cold yet. CHILL.

Instead, this recipe comes from a major need to eat some real nourishing foods. Lately, my schedule has been wiping me out. I’ve been having some health issues that are causing things to go a bit haywire on top of a crazy schedule that requires a lot of energy. Teaching seven fitness classes each week takes a lot of out of a girl on top of school and interning and running a club. This morning I woke up feeling like the life had been sucked out of me, even though it was just weekend. “I’m taking vitamins! I’m exercising! I slept for 8 hours!” I thought to myself. “What the heck is going on?”

So I decided to make a meal chock full of protein and some veggies I had on hand, and it turned out to be this incredible southwest inspired dish. Quinoa serves as the base for arugula, a lime vinaigrette and a beautiful poached egg. I’ve seen poached eggs everywhere lately – that yolk has had me drooling for one of my own. I used to loathe egg yolks – I didn’t understand the golden glory that comes when you actually salt and pepper them. Now that I know….I’m never turning back. The best part of this recipe is not the egg yolk, though that is a close second. Instead is that I felt noticeably more energetic and full after eating it.

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Zippy Lime Quinoa with Arugula and Poached Egg
Vegetarian and peanut, tree nut, soy and gluten free

Ingredients:
(Serves one)
1/4 cup quinoa, uncooked
1 egg
1 handful arugula
1/2 lime
1 teaspoon olive oil
1 teaspoon red wine vinegar
1/4 teaspoon garlic powder
Dash of hot sauce (if desired)
Salt and pepper to taste

1. Begin by cooking your quinoa according to package instructions. Don’t forget to rinse (I totally did and had to rinse in the middle of the cooking process)!
2. While the quinoa is cooking, bring a few inches of water to a simmer in a saucepan. Crack the egg in a separate ramekin. Once a few bubbles begin to rise, pour the egg into the water slowly, then turn off the heat. Cover and wait 4 minutes for a lovely poached egg. For a tutorial including pictures on this, look here.
3
. Once the quinoa is finished cooking, transfer to a serving bowl. Stir in the arugula.
4. Dress with lime, olive oil, vinegar and garlic powder.
5. Top with poached egg. Add salt, pepper and hot sauce to taste.
6. Enjoy, especially when you crack that poached egg and the yolk runs over everything. YUM.

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Slawvocado (Tasty Avocado Slaw)

I’ve always been partial to the Fourth of July – it’s a day situated between mine and my mother’s birthdays, (mine’s the 3rd, my mother’s is the 5th), so it always feels like a big celebration. And truth be told, it is. While many years we end up at a cookout at a neighbor’s or family member’s house, this year we decided to host our own.

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The great thing about a cookout is that while you have hot dogs and veggie burgers cooking on the grill, you can whip up a salad of sorts to pair with your meatier main dish. Honestly, I oftentimes end up liking the salads so much better than my veggie burger!

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A Fourth of July apple pie!

 For this year’s Fourth of July festivities, in addition to making an apple pie, I created an Avocado Slaw, or what my family has taken to calling it Slawvocado. And while my boyfriend insists on calling it Grinch food, I promise it doesn’t taste anything close to that Christmas-stealing meanie.

Grinch greens (not!)

Grinch greens (not!)

This recipe was originally printed in the I Love Trader Joe’s Vegetarian Cookbook. It caught my eye mainly because it features my favorite food, the avocado, in a dressing. Better yet, it has no gluten, dairy, egg, nuts, soy or fish of any sorts, so it’s completely allergen free!

I tweaked it a little, of course, to fit my own taste palate and what I had on hand, and I ended up with one of my new favorite dishes. It’s full of healthy fat and veggies, and the best part is that it takes less than a half an hour to make. It’s a recipe I know I’ll be able to take back to school and make over and over.

Absolutely delicious!

Absolutely delicious!

Slawvocado (Tasty Avocado Slaw)

Ingredients

1 Tablespoon olive oil

1 teaspoon garlic powder (add more to fit your taste palate)

2 avocados

1/4 cup chopped parsley

juice of 1 small lime (microwave for 10 seconds to get the juices flowing)

sprinkle of salt

1/3 cup of water (add more for thinner dressing)

1 bag slaw (I used Trader Joe’s Organic Broccoli Slaw)

8 grape tomatoes, chopped

1/2 jalapeño pepper, diced with seeds removed

1. In the bowl of a food processor, combine olive oil, garlic powder and avocados and pulse until smooth.

2. Add the parsley, lime juice and salt and again, pulse until mixed.

3. Add enough water to make the avocado sauce the consistency of a creamy dressing.

4. In a separate large bowl, toss the dressing with the broccoli slaw, tomatoes and jalapeño pepper. Enjoy!

Simple Tomato Salad

For about as long as I can remember, my family has had our own garden. While most vegetables came and went, there was one that I was a little bit sweet on. Each year, as the summer ended and I started to pick out back-to-school clothing, my favorite would reappear in the garden and we would resume our affair from last year, and I was as passionate and desirous as ever.

I think I just waxed poetic on a tomato. That’s right ladies and gents, my one true love is a big,  juicy, ripe, red tomato. But who can blame me? It’s a bit early for garden tomatoes, but you can still pick them up in local grocery stores, thank goodness. While they’re great just to bite into, tomatoes do well with a little extra flavor of olive oil and salt.

Here’s a simple summer tomato salad recipe that, without the optional parmesan cheese, is entirely allergen free and really tasty.

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Summer Tomato Salad

(For one serving)

1 medium sized tomato

1 Tablespoon olive oil

3 leaves of basil

Salt and Pepper to taste

Parmesan Cheese to taste (omit if allergic to dairy)

1. Slice the tomato into bite-sized chunks. Make sure to remove the core.

2. Slice the basil into ribbons. Roll the basil into small tubes and slice the tubes in order to do so.

3. Place the tomato on a plate and top with basil, olive oil, salt, pepper and parmesan cheese to taste. Enjoy!