Rainbow Garden Salad

standard November 15, 2016 Leave a response

dsc_1271-1

From one color to all the colors! I stuck to my CSA veggies for all my recipes this week, and last week’s box was definitely colorful. A nod back to the heart of summer, there was corn, tomatoes, zucchini, and peppers to work with. Add some quinoa, beans, and seeds for protein and texture, and the result is a giant salad to accompany any meal. Take this to a summer potluck, add it to your weekday lunch rotation, or even add it to your Thanksgiving menu this year.

rainbow-garden-salad-2

Rainbow Garden Salad

Yield: Serves 4

Calories per serving: 428 kcal

Ingredients

  • 4 c spinach
  • 1/4 c shishito peppers, sliced
  • 1/2 c fresh corn
  • 1/4 c tomato, diced
  • 2 carrots, grated
  • 1/2 c zucchini, diced
  • 1 c quinoa, cooked
  • 1 c red beans, cooked
  • 1 medium avocado
  • 2 T olive oil
  • 1 T balsamic vinegar
  • 1 tsp agave nectar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 c sunflower seeds

Instructions

  1. Toss veggies, avocado, beans, and quinoa together in a large mixing bowl.
  2. Mix together olive oil, vinegar, agave, salt and pepper. Pour over salad and toss to combine. Top with sunflower seeds.
  3. Divide onto plates and serve.
http://www.neatandnutritious.com/rainbow-garden-salad/

Nutrition

Per serving: 428 calories, 54 g carbohydrate, 19 g fat, 14 g protein, 287 mg sodium, 7 g sugar

dsc_1263-1

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. 

corn2016-1-1024x343

Roasted Green Goddess Salad

standard November 14, 2016 1 response

dsc_1326-1

This week is Rainbow Week. Which means LOTS of color. And color (at least to me) means salads. Big, hearty, meal sized bowls, full of nutrients, filling protein, healthy fats, and a bit of crunch. Today is all about one color – GREEN! I’ve made many green dishes over the years, but this one is perfect for a Texas November weekday. Summer produce is still hanging on, the temperatures only sometimes require a jacket, and it’s hard to believe Thanksgiving is just around the corner. So instead of a hot bowl of soup or a cold, crisp salad, we mix the two together. Hot roasted veggies, a creamy dressing, and fresh greens make this perfect for Fall or anytime.

roasted-green-goddess-salad-2

Roasted Green Goddess Salad

Yield: Serves 2

Calories per serving: 342 kcal

Ingredients

  • 1 c zucchini, diced
  • 1/2 c shishito peppers
  • 1/2 c green beans
  • 1 c shelled edamame
  • 1 T olive oil
  • 1/2 large avocado
  • 1 T lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tsp parsley
  • 4 c mixed greens of choice
  • 1/4 c raw pepitas

Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Toss zucchini, peppers, edamame and broccoli with 1 T olive oil, sea salt and pepper to taste. Roast for 30 minutes or until veggies are slightly soft and browned.
  3. In a blender or small food processor, blend the avocado, lemon juice, parsley, and salt and pepper until smooth. Add a little water if needed to thin.
  4. Toss dressing with greens and roasted vegetables..
  5. Divide among two plates, top with pepitas, and serve.
http://www.neatandnutritious.com/roasted-green-goddess-salad/

Nutrition

Per serving: 342 calories, 29 g carbohydrate, 17 g fat, 16 g protein, 598 mg sodium, 11 g sugar

dsc_1321-1

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 sharing it on the blog. All content and opinions are my own. 

corn2016-1-1024x343

Go-To Avocado Toast

standard November 13, 2016 1 response

avocado-1712583_1920-2

Today’s prompt is a little strange: An alien lands on your doorstep. What are they going to eat? My response to anyone that unexpectedly arrives at my front door is to feed them my go-to dishes. The ones I always have on hand to make, that are easy, simple, and classic. While this is almost too basic to even be called a recipe, it’s a staple in my household, for breakfast, lunch, or even dinner some nights. You can dress it up as fancy as you want or keep it to this basic template.

20160130_083457

Go-To Avocado Toast

Yield: Serves 1

Calories per serving: 415 kcal

Ingredients

  • 2 slices fresh bread of choice (I like Whole Food's seeduction bread)
  • 1 small to medium avocado
  • 1/4 tsp sea salt
  • 1/8 tsp red pepper flakes

Instructions

  1. Toast bread until lightly browned but still a little soft.
  2. Mash avocado onto toast with a fork.
  3. Top with sea salt and red pepper flakes, to taste.
http://www.neatandnutritious.com/go-to-avocado-toast/

Nutrition

Per serving (one recipe): 415 calories, 42 g carbohydrate, 28 g fat, 7 g protein, 930 mg sodium, 5 g sugar

20161018_104221

Looking for more go-to quick and easy recipes?