When I first started my blog, I knew I had a passion for cooking and was hoping to go down the route of a recipe developer. While I have certainly made the recipes I’ve posted on here, multiple times usually, I know they are relatively simple.
My love for cooking made me also consider the idea of starting a food business. I was legitimately investigating how I could go about getting a permit to make food and sell it out of my kitchen!
Ever since I realized how important of a role food has in my personal health through my own struggles, I have a growing desire to share that with others. I’m not totally giving up on the idea of a food business or becoming a professional recipe developer (more romantic in theory than it really is), but right now I think my path is taking me in another direction.
My way to bring the message of nutrition for health is not necessarily by cooking for people, but by providing meaningful information. Not everyone is willing to do the nitty-gritty research about why you should cycle-sync, if you’re a woman, or what to put in their smoothies besides fruit but I will be your girl! 😉 I find that while many people won’t seek it out, they welcome the information. Knowledge is power and they may then utilize it, if they so choose.
As I face obstacles in my wellness journey, I will continue to be open and share those with you all. I’ve already talked about everything from issues with veganism and anxieties surrounding food to not feeling good enough and discovering presence. Some of these things are uncomfortable to talk about but I feel good sharing them. The way I see it, if my posts can reach even one person who resonates with what I’ve been through then that’s already enough. Thanks for checking out the recipe!
For today, I’m tapping into the recipe side of me (hey, I didn’t say recipes won’t be a thing at all) again. Just like my turmeric chickpea and potato salad, this is also more of a lose add-as-much-as-you-like style recipe. I’ve been eating this one for months and have posted it on my Instagram stories so much that you probably think I don’t eat anything else. The sweet potato and quinoa make the salad hearty. Yet, the water-rich cucumber and romaine/greens make the salad super hydrating. Oh, and the curried tahini dressing on top! Mmmmm! 🙂 I’m in love but don’t take my word for it—try it and let me know what you think!
Xoxo,
Melanie
Sweet Potato and Cucumber Salad with a Curried Tahini Dressing
Recipe Type: Entree
Author: Melanie
Prep time:
Total time:
Serves: 1 salad
When you batch cook staple items like sweet potato and quinoa, it makes for easy salad throw-togethers at lunch or dinnertime. Add a fabulous dressing and you’ll wonder where this simple salad has been all of your life.
Ingredients
2-3 cups mixed salad greens or chopped romaine lettuce
Chopped cilantro and/or parsley
1 small sweet potato chopped and roasted
1/3 – ½ cucumber, chopped
¼ cup raw or roasted beet, chopped (optional)
½ cup cooked white quinoa
2 tbsp tahini
1 tbsp lemon juice
½ tsp curry powder
¼ tsp salt
2 tbsp water
Instructions
This recipe assumes you have all of your ingredients cooked already: the sweet potato, quinoa, and beets, if using. In a bowl, add your quinoa (mine is hidden under the lettuce), greens of choice, cilantro, cucumber, and beets.
In a separate bowl, whisk together the tahini, lemon, curry powder, salt, and 2 tbsp of water to form a dressing. The amount of water depends on the thickness of your tahini. Also, cold water seems to make for a thicker, fluffier dressing so that may also require 4 tbsp. However you like it, this recipe usually leaves me with an extra serving for another salad but you do you.
Add the dressing to your salad bowl and top with half of a chopped avocado. Crack some fresh black pepper over your salad and maybe another squeeze of lemon if you’re zesty like me! Enjoy!
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Be sure to leave a comment or tag me on Instagram if you try it out!
Recently, my family and I took a day trip to a neighboring city and we spent time walking downtown. As we walked down the sidewalk, we curiously looked at the shops and restaurants, eventually coming to a corner brewery advertising Happy Hour and their new hoppy specialty.
Consequently, my dad was all too eager to go inside and was trying to get the rest of us on board. My mom shook her head and rattled on about why she dislikes beer. So, my dad turned to me to see if I wanted to go in. Let it be known that I’m always excited to try new food but I’ve discovered food allergies of mine in the past months and that makes eating out real hard.
Then, my eternal look of hesitancy on my face must have probed him to say, “You can still drink beer, can’t you?” Before I could answer he was like, “You can drink beer—it’s made from plants!”
I like my father’s style; if only it was so easy. Anyone with dietary restrictions knows they need to ask all the questions. Sometimes twice—you can’t be too careful.
As a plant-based eater (two years now!), I’ve become somewhat skilled at navigating a lackluster menu. Though, adding a dietary restriction on top of that makes life challenging to say the least. I’m not sure if I’ve formally announced it here on the blog but I am sensitive to gluten.
Many of you folks reading have probably heard of the gluten-free movement, if you aren’t already following it yourselves. I haven’t been formally tested by a doctor but I conducted my own elimination diet during the summer and noticed a huge difference in my body, mental clarity, and overall energy. My go-to avocado toast or spaghetti at restaurants is now out of the question because they contain wheat.
I can’t tell you how many times I’ve gotten eye-rolls and, “Ugh, but what’s Melanie going to eat?” remarks from others. So much so that I’ve contemplated adding in certain foods just to appease others and make dining with me easier.
If you’ve been or are currently in a similar boat then let me just be the one to tell you: YOU DON’T NEED TO CHANGE FOR ANYONE BUT YOU.
If I started eating these foods that I already know don’t feel good in my body, I’d be the only one suffering, not others. It is not worth it. I’m living this life for me so I want to feel my best! Dining out is still a deal but, if anything, I appreciate home cooking a lot more now. Simply said, eating at home allows me to completely avoid wheat allergens and continue my plant-based way of eating. WIN-WIN.
So that this post isn’t a total pointless ramble-fest, I’m going to share a loose recipe for my favorite Tumeric-Spiced Chickpea and Golden Potato Salad. Gosh, I crave it just thinking about it.
After making it several times for myself, I finally tried it out on my family and they loved it. I’m certain it was the potatoes that won them over 😉 It could’ve also been Primal Kitchen’s bomb-ass Lemon Tumeric Vinaigrette. (not sponsored!) Though, I’ve got an alternative if you don’t have the dressing. Overall, I hope you guys don’t mind the rough recipe but if you try it out, be sure to tell me what you think!
Xoxo
Melanie
Tumeric Chickpea and Golden Potato Salad
Recipe Type: Entree
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 4 salads
Ingredients
1 1/2 lb golden potatoes, rinsed and chopped into large cubes
Avocado oil
Garlic powder and salt
2 cups of cooked chickpeas
Turmeric, onion powder, garlic powder, smoked paprika, and salt (about ¼ tsp each)
Spinach or mixed salad greens
Cilantro or parsley, if preferred
Extra Virgin Olive Oil and lemon or Primal Kitchen’s Lemon Tumeric Dressing
Optional: red onion, red bell pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit. Add the chopped potatoes to a lined baking sheet and coat them in a tablespoon or two of avocado oil and a generous sprinkle of garlic powder and salt. Bake for 30 minutes or until the potatoes are as tender and crispy as you like.
Meanwhile, put a cast-iron skillet on the stovetop to heat up. In a medium bowl, add the chickpeas (no liquid) and spices. Stir them around to thoroughly coat. Add a bit of avocado oil to the pan and then add the chickpeas. Cook until the chickpeas brighten and begin to crisp.
Set out four bowls with two big handfuls of greens. Coat them in a drizzle of olive oil and lemon or the Primal Kitchen Lemon Tumeric dressing. Scoop the roasted potatoes and chickpeas on top. Plus, some chopped herbs and red onions or red bell pepper, if you’ve got them on hand.
Move over taco Tuesday because tostadas are here and they’ve brought company (aka nopales)!
My Mexican roots involve a lot of delicious food…much of which I no longer eat. I grew up on tacos, posoles, combination plates, and, many times, meat plays center stage. I won’t even get into the different ways meat is prepared but it is a staple in Mexican cuisine! Luckily, there are meat-free options that can be made with little to no effort.
I’ve got to first and foremost give credit to my mama for this Nopales Salad. My mom would make this all the time while I was growing up and on a recent occasion she made it I was excited to think there is still a childhood food that I could eat 🙂 I can’t say that happens to often so it makes me feel connected to my heritage to enjoy dishes like this one.
You might be thinking: wait, so what are nopales??
Nopales are the Spanish term for cactus. Mexicans might have some cactus growing in their backyard which they can chop and prepare but, this recipe is made EASY thanks to a jar of nopales. You can find tender cactus slices in the Hispanic food section at you grocery store. I use the Dona Maria brand but any should be fine as long as there aren’t any added flavorings.
Make this salad when you’re craving a light, fresh meal or enjoy it as a side to barbecue dishes!
Nopales (Cactus) Salad
Recipe Type: Side Dish
Cuisine: Mexican
Author: Melanie
Prep time:
Total time:
Serves: 4 servings
A fresh nopales salad perfect for enjoying on its own or as a side dish to any Mexican food.
Ingredients
1 30oz jar of nopales
½ large white onion, chopped
4 small roma tomatoes, diced
Juice of one lemon, more to taste
¼ tsp garlic powder
¾ tsp dried oregano
Salt and pepper, to taste
Tostadas, for serving
Instructions
Before beginning the salad, clean the nopales. Add the nopales to a colander and rinse them in cool water. Shake off as much water as possible and add them to a bowl.
Chop the onion and tomatoes and add them to the bowl with nopales. There should be an even distribution of each ingredient. Season with lemon and the spices and your salad is ready!
Notes
I like to make this ahead of time because the nopales get a chance to marinate and there is no worry about the ingredients getting mushy or soggy. Two hours should be fine but you can also make it a day ahead!
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Let me know what you guys think if you give this simple recipe a try. I would also love to hear what some of your childhood foods are from your cultural background.
Happy hump day, folks! Who else is planning their summer menu? I’ve got the perfect recipe for barbecues, family potlucks, and all of the upcoming summer festivities! Picnic or potluck style food used to be my jam. I loved eating potato salad, cold pasta salad, deviled eggs—basically anything with mayonnaise. 😋 Though, why have mayo when you can have fresh, colorful food?! The Watermelon Spinach Salad I’ve whipped up will be the game-changing healthy side dish or main to jazz up summertime meal spreads!
Occasionally, salads make an appearance at the average summer get-together but a big pile of green leaves does not usually appeal to people. Add in a little texture and color and bam! Suddenly the dish takes on a whole new kind of appetizing. Watermelon is abundant and affordable during summer months so make sure you use a fresh and firm one for this salad. Grainy or barely-sweet watermelon is not something we want in this salad.
Refreshing watermelon, briny green olives, and the texture of the quinoa and sliced almonds make this salad so satisfying!
It works great as a side dish but it’s also easy to turn into a meal. Just add protein of choice like chickpeas (or lemon pepper tuna, if you’re like my mom) and then it’s a complete meal! To coat the salad, I used an adaptation of a lemon dressing from Cookie and Kate that I’ve been head over heels for. It’s seriously the best for drizzling on ANYTHING! It is a subtle complement to make this salad come alive. I know I’ll be making this again and again throughout the summer!
Have a great rest of your week! Also, don’t forget to subscribe so you don’t miss out on any of my new posts. Subscribe via the right-hand side panel or at the bottom of this page. 😉
Watermelon Spinach Salad
Recipe Type: Main, Side
Cuisine: American
Author: Melanie
Prep time:
Total time:
Serves: 2-3
I’ve created a fun salad to take to all of the upcoming summer festivities! It’s perfect for barbecues to potlucks, or simply enjoy at home with a glass of lemonade. Recipe makes 2 main salads or 3 side servings but can easily be multiplied.
4 large green olives from a jar (I used garlic-stuffed, marinated olives)
For serving: 3 cups cubed watermelon, 3 tbsp sliced almonds, and, optional, protein of choice—I went with 1/2 cup garbanzo beans
Instructions
First, combine ingredients for the dressing in a medium bowl. Everything from the olive oil through the black pepper.
Then, add the spinach to the bowl and lightly massage or toss to thoroughly coat with the dressing.
Incorporate the cooked quinoa, radishes, and green olives.
To serve, add the watermelon and sliced almonds. Plus, optional protein, if eating the salad as a main dish.
Notes
Salad is best eaten right away but can last up to a day if made ahead of time. If saving for later, store the watermelon separately so it doesn’t water down the salad and combine when ready to serve.
In elementary school, this day was a big deal for the kids because they would get to participate in the May Pole Dance. Also, by kids, I mean me. I got to participate in the May Pole Dance along with my entire third grade class.
I think it was a whole month in advance that we started practicing. My teacher would take a break from lesson plans a few times a week and take us outside to the field to dance with ribbons. I can’t exactly describe how the dance went but it looked something like this. Our parents and the community got notified of the event (because 8 year olds dancing around a pole to create a ribbon braid is considered an event for a small town like mine, mmkay?). It was also a rite of passage for children. As a youngling in school, I saw the older kids participate and looked forward to the day that I would be so privileged to participate in the acclaimed event.
Oh, and you might be wondering what May Day is and the meaning behind the May Pole Dance. Honestly, I only ever participated in May Day at that elementary school of mine so I don’t know the exact history. I believe the dance is ceremonial and dates back to really old times in England. These days, especially in the U.S., we tend not to follow such traditionalist practices so it I think it is less common. The dance and celebration that occur are in honor of the start of summer and the new life that it brings. Thus, I felt it appropriate to share the story as I mention that I am so very into fresh recipes for summer!
The warm weather has me craving chilled salads, sweet and juicy produce, and ingredients that won’t weigh me down. I called this dish a Fresh Salad with Pasta and Fruit because that’s what it is. It also has all of my favorite ingredients from chicken salad but without chicken 🙂 I know apples aren’t technically considered summer fruit but they’re around all year long! Some light and crisp lettuce, plus, crunchy celery, adds to the hydrating factor of this salad. A very important factor if you’re dealing with hot temperatures like me. #SoCal
As always, I made this recipe based on ingredients I had in my fridge but change it up to fit your needs. Some darker leafy greens would work nicely instead of the iceberg. Even try dried cherries instead of fresh grapes.
Have a happy month of May!
Fresh Salad with Pasta and Fruit
Recipe Type: Lunch
Cuisine: Salad
Author: Melanie
Prep time:
Total time:
Serves: 1 salad
The warm weather has me craving chilled salads, sweet and juicy produce, and ingredients that won’t weigh me down. It’s kind of like a chicken salad but made vegetarian and I utilized what I had in my fridge. Feel free to change it up and sub in whatever greens you like.
Ingredients
2 cups of lettuce of choice (I only had iceberg but some kale, arugula, or romaine would be lovely!)
3 oz of Banza penne pasta (or other short cut pasta)
1 small-medium sized apple, chopped
1 small stalk of celery (or half a large stalk), chopped
¼ cup of red grapes, chopped in halves
Extras: black olives, sliced in half, and chopped pecans
Dressing is: 2 tsp olive oil, 2 tsp apple cider vinegar, 1 tsp maple syrup, and ¼ tsp dried tarragon.
Instructions
Set a pot of water on the stovetop to boil and cook the pasta for about 10 minutes or until desired doneness.
In the meantime, chop up the veggies and fruit. Add all ingredients to a serving bowl.
Drain the pasta water and let pasta cool for a minute before adding to the salad.
Drizzle the dressing over all ingredients and enjoy!
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