With warmer weather just around the corner, I enjoy eating all kinds of salads. So when I saw the colorful picture of this coleslaw, I just have to “pin” it! This delicious and healthy recipe is from Cooking Classy. It contains lots of wonderful Greek yogurt with relatively little mayonnaise. The slaw is a terrific mixture crunchy and chewy textures and sweet and tart flavors! It is definitely going to be a regular dish for our family to eat!
Apple Cranberry and Almond Coleslaw
- ¾ cup nonfat plain Greek yogurt (use a thick brand, like Fage)
- ¼ cup organic mayonnaise
- ¼ cup organic honey
- 2 tablespoon organic apple cider vinegar
- Sea salt
- Freshly ground black pepper
- 6 cups packed, shredded cabbage (approx. 10 ounce package)
- 1½ cups matchstick carrots
- 2 large organic Gala apples, cut into matchsticks (about 3 cups)
- ½ cup sliced green onions
- 1 cup slivered almonds
- ¾ cup organic dried cranberries
- Using a medium bowl, whisk together yogurt, mayonnaise, honey and vinegar, until smooth. Add salt and pepper to taste.
- Toss together the cabbage, carrots, apples, green onions, almonds and cranberries in a large bowl. Pour dressing over cabbage mixture and toss until evenly coated. Serve immediately, but tastes great the next day!
A long time ago, when I was living in Southern California, there was a restaurant chain called “The Magic Pan.” They were famous for their delicious crepes. I would eat there for lunch and dinner and would frequently order their “Orange Almond Salad. ” So today for lunch, I decided to have this wonderfully healthy salad. It is a very simple dish made with only romaine lettuce, sweet Mandarin oranges, and toasty almonds. I dressed it with a very basic vinaigrette made with tangy lemon. What is great about this salad is that it can easily be prepared with ingredients commonly found in the refrigerator and pantry!
- 8 ounces romaine lettuce, torn into bite size pieces
- 1 (11 ounces) can Mandarin oranges, drained
- ¼ cup toasted slivered almonds
- ¼ cup organic extra-virgin olive oil
- 2 tablespoons lemon juice
- Sea salt
- Freshly ground pepper
- In a small bowl, whisk together the olive oil and lemon juice. Add salt and pepper to taste and blend well.
- Using a large bowl, add lettuce and oranges and gently toss with the vinaigrette.
- Sprinkle with almonds and serve. 4 servings.
As the temperature rises into the triple digits, salads will be eaten at least one meal a day at my home. This wonderful salad was inspired by actress Tiffani Thiessen, who recently had a special on the Food Network. Surprisingly, I only made two small changes to her recipe. I used sliced almonds, instead of Marcona almonds, and I omitted the white truffle oil, used for drizzling. The dish is a mixture of flavors and textures. You have the peppery taste of the arugula, the crunchiness from the roasted sliced almonds, the sweetness from the golden raisins and the saltiness from the Parmesan cheese. This is such a delicious salad, while being so healthy and satisfying!
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- Sea salt
- Freshly ground pepper
- 6 tablespoons organic extra-virgin olive oil
- 5 ounces organic arugula
- ⅓ cup sliced roasted almonds
- ⅓ cup golden raisins
- ⅓ cup Parmesan cheese shavings
- Using a large bowl, whisk together lemon juice, mustard and olive oil. Add salt and pepper to taste.
- Add the arugula, almonds and raisins and gently toss together.
- Transfer to serving platter and top with the Parmesan cheese. Serves 4.
I debated with myself whether or not I should blog about this subject, but I think it is important. Many times when I am under stress, I don’t make the wisest food choices. Do you share this same problem? Maybe if I plan ahead, it would be less of a problem. My husband has to be at the hospital at 6 o’clock in the morning for a medical procedure. In the past, I would get food from the hospital cafeteria, getting a donut or a yogurt; or from a vending machine, getting chips, cookies or candy. What could I easily bring to the hospital and eat a few hours later, while he is undergoing his procedure? I came up with the following healthy and tasty items:
- Organic iced green tea (sweetened with Stevia)—will be needing the caffeine!
- KIND Dark Chocolate Mocha Almond bar (with only 5 grams of sugar)
- Packet of unsalted dry roasted almonds
- Yellow peach
- “The Project Happiness” book to read
Hopefully, Rich’s procedure won’t take as long as the first one and it is successful. But waiting is always difficult, so I am going to read a positive book on happiness to keep me in a good frame of mind. If all goes well, I will be able to have a quick healthy lunch at home, since we only live a mile from the hospital. Then back to the hospital to check-up on him. As for dinner, my husband will be having hospital food (poor guy) and I will be having…..Oh well, at least I have planned for two meals in advance, instead of none!
Cranberries add a sweetness to this gluten-free quinoa dish, which is good for vegans and vegetarians! I modified slightly this simple and healthy recipe from Whole Foods!
- 1 tablespoon organic extra-virgin olive oil
- 1 small red onion, chopped
- 1 cup uncooked organic quinoa, rinsed and drained
- 2 cups organic chicken or vegetable broth
- 1/4 teaspoon salt
- 1/2 cup organic dried cranberries
- 2/3 cup sliced almonds, toasted
- In a medium pot, heat olive oil over medium heat.
- Add onions and stir often until soft for 2 to 3 minutes. Stirring constantly, add the quinoa and “toast” for 1 minute. Pour in broth and add salt. Bring to a boil and simmer for 10 minutes with pot covered.
- Finally, add cranberries, cover and cook for another 10 minutes, until all liquid is absorbed. Toss in almonds and serve. Serves 6.
Almonds make such a healthy snack. The spices give the nuts a wonderful kick! This is so unbelievably easy to make and so delicious to eat!
- 2 cups whole raw almonds
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 1/8 teaspoon cinnamon
- 1 tablespoon organic extra virgin olive oil
- Preheat the oven to 350 degrees.
- In a small bowl combine the cumin, garlic powder, cayenne pepper, salt and cinnamon together.
- In a large bowl mix the almonds and olive oil thoroughly. Add the dry seasonings and stir until the nuts are evenly coated.
- Place the almonds on a jelly roll pan and roast for approximately 13 minutes.