Daily Dose of Greens

Tips For Eating and Living Well

Broccoli Salad

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broccoli salad

I’ve been craving colorful salads lately — especially ones that are easy to make, oil-free, and hearty enough to stay good in the fridge a few days. Since I rarely eat broccoli raw, I decided to come up with a broccoli salad that gets me excited about eating this cruciferous veggie that usually tastes like sulfur.

Traditional broccoli salads contain junk ingredients, such as bacon bits, mayonnaise, and sugar. I decided to leave out the bacon and sugar and replace the mayo with a dressing made of cashew cream and apple cider vinegar. The vinegar actually cuts the bitter flavor of the raw broccoli!…

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Black Bean Salad

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black bean salad

Earlier this week I was asked to make a side dish to go with a chicken entree for a church small group dinner. I knew I wasn’t going to eat the chicken, so I decided to make my favorite hearty salad that can be eaten as a side or an entree: black bean salad!

I also made my vegan queso, which, if you haven’t tried it yet, you need to make ASAP!…

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Tuscan Bean and Kale Soup

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Tuscan Bean and Kale Soup

Last week I decided to change up my usual soup routine and come up with a nutrient-packed, low-calorie soup recipe that I can make over and over again and love every time.

Well . . . mission accomplished!

This Tuscan bean and kale soup is a delicious combination of cannellini beans, kale, sun-dried tomatoes, carrots, onions, celery, and a blend of flavorful herbs. And like most soup recipes, it’s easy to make and tastes great as leftovers! …

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Lentil Salad With Roasted Vegetables

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Lentil Salad w/ Roasted Vegetables

Before my husband and I traveled to London in mid June, I did some research to find a good vegetarian/vegan restaurant in the city. I stumbled upon a cute restaurant called Mildreds, which is so popular that the line is always out the door! My husband and I arrived 20 minutes before it opened for lunch so we could be at the front of the line.

Mildreds

The food at Mildreds was so good, I bought the cookbook!…

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Ethiopian Stuffed Cabbage

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stuffed cabbage

Last week in my CSA crate I received a beautiful head of cabbage, so I decided to concoct a flavorful entree that features cabbage! Cabbage is often used in Ethiopian cooking, which I love, so I knew this dish would be one of my favorites.

I combined the commonly-used Ethiopian spices — turmeric, cumin, garlic, and ginger — with a naturally creamy mash of potatoes, carrots, white beans, and onion, and served it all stuffed into steamed cabbage leaves. If you don’t want to take the time to stuff cabbage leaves, you can always chop your cabbage and cook it with your other vegetables!…

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Three-Bean Salad

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It’s unofficially summer, which means it’s time to give the soup bowls a little break and get excited about cold salads again! One summer picnic and potluck staple is the three-bean salad, which seems to have been forgotten by my generation.

Well it’s time to bring it back! Try this super easy three-bean salad recipe, and you’ll wonder why you don’t keep simple hearty salads like this one in your fridge at all times! …

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Asparagus Fries With Sweet Mustard

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Asparagus Fries

I’ll admit, I like asparagus, but I don’t love it. For me, it really depends on how it’s cooked.

I had a bunch of asparagus in the fridge, so I decided to dredge each spear in my super-nutritious flax batter and bake them. What resulted was a delicious appetizer or side dish that I believe even kids would love! I call them asparagus fries, even though they’re not technically fried. I dipped them in a store-bought maple champagne mustard, but any honey mustard would do. …

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Piñata Peppers With Vegan Queso

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Piñata Peppers w/ Queso

If you keep up with my blog, you know that I love Mexican flavors — cilantro, cumin, lime, etc. If I had to choose one type of cuisine to eat for the rest of my life, it would be Mexican. And fortunately, it’s very easy to turn Mexican ingredients into a plant-based, super-nutritious meal!

I call this dish “Piñata Peppers” because the peppers are stuffed with all kinds of colorful ingredients — rainbow quinoa, black beans, corn, fire-roasted tomatoes, jalapeño peppers, and fresh cilantro. I top them off with my vegan queso, which adds a creamy element and makes them even more special.  …

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Peanut Butter Brussels Sprouts w/ Lemon and Raisins

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PB sprouts

I know what you’re thinking: peanut butter and Brussels sprouts??? Weird…

But please trust me on this one. Give this quick recipe a try, then thank me later. All you need is about ten minutes and six ingredients, and you have an amazing side dish that your kids may even love! …

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Quick & Easy Beans and Greens

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quick & easy beans & greens

Here’s a quick and easy recipe for those of you who are super busy but still want to eat right and/or lose weight (in other words, this recipe is for just about everyone). Even though this recipe contains more than beans and greens, as long as you have those two ingredients, the rest can be whatever you have on hand that you feel like adding.

The result is a low-carb, low-calorie, nutrient-dense meal that comes together in just a few minutes! The garlic and herbs give this dish its savory flavor, while the greens add chewiness and the beans create a creamy bite. …

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Mango Jicama Slaw

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Mango Jicama Slaw

Last night I cooked dinner for my church fellowship group, which is something I really enjoy. I knew I wanted to make an assortment of enchiladas, but I also needed to come up with a light side salad that complements the spicy Mexican flavors of the main dish.

I decided to make an easy mango jicama slaw with fresh cilantro and a simple lime dressing. And because watermelon radishes are in season, I added some julienne radishes to the mix. The resulting salad was exactly what I wanted — crisp, fresh, and colorful! …

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Spring Salad with Apple Shallot Vinaigrette

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If you search the Internet for Easter recipes, the results will undoubtedly be sugar-laden treats full of artificial dyes. But why is this the case? Why must we celebrate every holiday with ungodly amounts of sugar and fake ingredients?

To counter the Easter junk food, I created a colorful spring salad that would make a beautiful starter salad for your Easter lunch. This salad is a blend of mâche and baby greens topped with roasted golden beets and carrots, watermelon radishes, goat cheese crumbles, hemp seeds, and a homemade apple shallot vinaigrette. …

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