Blackberry Beet Salad

standard November 19, 2016 Leave a response

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Thanksgiving is fast approaching, and I am excited to finally have a menu and a routine that makes the whole cooking process so much easier and more enjoyable. Yet, while I stick to my staple menu items, it’s always fun to change things up just a little. Make a different main dish, swap out the veggies to roast, or add some new flavors to the salad.

Berries aren’t necessarily in season right now, but I haven’t been able to keep myself from including them in a few recipes this month. The juicy, tartness of these blackberries blends well with the bitter kale¬†and sweet cranberries to make this a fun pairing to any Thanksgiving table. If you’re feeling really adventurous, mix some radicchio in with the massaged kale.

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Blackberry Beet Salad

Yield: Serves 4

Calories per serving: 214 kcal

Ingredients

  • 8 c purple kale, shredded
  • 2 T olive oil
  • 2 T balsamic vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 c blackberries
  • 1 c beets, grated
  • 1/4 c dried cranberries
  • 1/4 c pecans, toasted

Instructions

  1. Combine kale, oil, vinegar, salt and pepper in a large bowl. Massage dressing into leaves with your hands, until volume reduces by about half.
  2. Add remaining ingredients to bowl. Toss to combine.
  3. Serve immediately..
http://www.neatandnutritious.com/blackberry-beet-salad/

Nutrition

Per serving: 214 calories, 23 g carbohydrate, 12 g fat, 6 g protein, 275 mg sodium, 8 g sugar

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Roasted Root Vegetable Rice Bowl

standard November 17, 2016 Leave a response

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While it is certainly not a true statement, I have a hard time eating white foods because of the perception that they lack nutrition. Potatoes and cauliflower and rice are full of nutrients to keep our bodies strong and healthy. So to honor all the delicious and deceiving white foods, today’s “salad” is a warm bowl of roasted potatoes and turnips over rice and topped with a creamy sauce (borrowed from my Green Goodness Power Bowl). Ideal for an easy lunch or dinner on its own or balanced with a side of color, if you are like me, and still cannot handle a bowl of white food. ūüôā

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Roasted Root Vegetable Rice Bowl

Yield: Serves 4

Calories per serving: 459 kcal

Ingredients

  • 1 T olive oil
  • 1 c potatoes, diced small
  • 1 c turnip, diced small
  • 1/4 c walnuts, chopped
  • 1/4 c tahini
  • 1 clove garlic
  • 2 T nutritional yeast
  • 1 T lemon juice
  • 1/2 tsp sea salt
  • 1/4 c water
  • 2 c brown rice, cooked

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss potatoes and turnips with oil, and salt and pepper to taste. Bake for 30 minutes, until crisp and golden brown.
  2. In a small food processor or blender, combine tahini, garlic, nutritional yeast, lemon juice, salt and pepper until smooth. Add up to 1/4 c water as needed to thin.
  3. Plate rice into bowls. Top with potato mixture, chopped walnuts, and sauce. Serve hot.
http://www.neatandnutritious.com/roasted-root-vegetable-rice-bowl/

Nutrition

Per serving: 459 calories, 70 g carbohydrate, 18 g fat, 8 g protein, 253 mg sodium, 3 g sugar

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Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get  15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.

Disclaimer: I was gifted a heathered napkin in exchange for mentioning it on the blog. All content and opinions are my own. 

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Fall Harvest Salad

standard November 16, 2016 Leave a response

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Fall produce is full of rich, vibrant colors and textures. This salad balances roasted squash and sweet potatoes with fiber rich beans and quinoa, topped with sweet cranberries and crunchy pecans. All on a bed of massaged kale to bring out all the bright colors, hearty flavors, and rich textures. This is definitely on repeat for lunch this week!

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Fall Harvest Salad

Yield: Serves 4

Calories per serving: 390 kcal

Ingredients

  • 1 c butternut squash, diced
  • 1 c sweet potato, diced
  • 3 T olive oil, divided
  • 4 c kale
  • 2 T apple cider vinegar
  • 1 tsp agave nectar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 c quinoa, cooked
  • 1 c red beans, cooked
  • 1/4 c pecans, toasted
  • 1/4 c dried cranberries

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss squash and potato with 1 T olive oil, salt and pepper. Roast for 30 minutes, until soft and browned.
  2. Mix together remaining olive oil, vinegar, agave, salt and pepper in a large bowl. Add kale and massage until wilted to half its original volume.
  3. Top kale with roasted vegetables, beans, quinoa, cranberries, and pecans. Serve warm.
http://www.neatandnutritious.com/fall-harvest-salad/

Nutrition

Per serving: 390 calories, 53 g carbohydrate, 18 g fat, 9 g protein, 297 mg sodium, 9 g sugar

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Psst! Did you notice the beautiful napkin in these photos? It is a handmade heathered napkin from fellow vegan blogger, Beautiful Ingredient. All handmade linens are made out of recycled hemp and organic cotton. Perfect for everyday use or a formal gathering. Looking for linens for your Thanksgiving table? Now through the end of November, Neat & Nutritious readers can get  15% off orders over $25 in the Handmade Shop with the code HOLIDAYVB1012.

Disclaimer: I was gifted a heathered napkin in exchange for mentioning it on the blog. All content and opinions are my own. 

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