Roasted Vegetable Salad with Herb Vinaigrette

standard September 17, 2014 Leave a response

This salad may not look like much, but oh my goodness, it is the perfect lunch for this week. I had a lot of expectations in my head for all the flavors I was trying to throw together, and it really just worked. The lemon and herbs in the dressing are intense and flavorful; the potatoes and eggplant are crispy, soft, roasted perfection; the crunchy chickpeas and pumpkin seeds round out all the flavors and textures. This is the perfect cozy fall salad.


Roasted Vegetable Salad with Herb Vinaigrette

Serves 2.

Print-Friendly Recipe



  • 1 c sweet potato, diced
  • 1 c eggplant, diced
  • 1/2 c cooked chickpeas
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 T dried parsley
  • 1 tsp paprika
  • 1 clove garlic
  • 1 T coconut oil
  • 2 c arugula
  • 2 c butter lettuce
  • 2 T raw pumpkin seeds


  • 1 T hemp oil
  • 1 T apple cider vinegar
  • 1 lemon, juiced
  • 1 T mint leaves, finely diced
  • 1 T parsley, finely diced (or 1/2 tsp dried)
  • 1 T basil, finely diced (or 1/2 tsp dried)
  • 1 clove garlic
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Toss sweet potato, eggplant, and chickpeas together in a mixing bowl along with the salt, pepper, parsley, paprika, garlic, and coconut oil.
  3. Spread mixture evenly onto prepared baking sheet. Roast for 35-40 minutes until dark, crispy, and tender.
  4. To make the dressing, mix all ingredients in a mason jar and shake well to combine.
  5. Toss lettuce with the dressing. Top with the roasted veggies, and garnish with pumpkin seeds.

I like to chop my lettuce into a rough chiffonade before I toss my salads so I have smaller bite sized pieces instead of huge lettuce leaves to figure out how to eat. This also gives the salad a little less volume, so I can pack more onto my plate. Tossing the greens with the dressing before adding the veggies keeps them from getting soggy and spreads the herbs through each bite.

If you’re up for more fat in this dish, diced avocado adds a rich creaminess that pairs with very well with all the other flavors and textures here.


Per serving: 351 kcal, 34 g carbs, 20 g fat, 10 g protein, 532 mg sodium, 7 g sugar



Carb Loading

standard January 5, 2013 Leave a response

Happy New Year! After all the holiday indulgences and travels, its been nice to be home, running, drinking all the veggies in my csa delivery, and getting back in to a normal routine. At least for a couple weeks until travel season kicks back in.


I love new years. Fresh starts. Clean slates. Looking back on last year’s goals, I’m proud of all I accomplished and am looking forward to my one big goal of 2013: running my second marathon. After putting off the first two of four scheduled runs, this weekend I finally tacked 20 miles. Needless to say, I was starving afterwards. Time for a carb and protein heavy recovery meal!


Spaghetti with Chickpea Bolognese

Serves 4.

Print-Friendly Recipe


  • 1 T olive oil
  • 2 cloves garlic, minced
  • 1/2 c white onion, diced
  • 1 c mushrooms
  • 1 c kale
  • 1 1/2 c chickpeas
  • 1/4 tsp red pepper flake
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 c marinara sauce
  • 1 box whole wheat spaghetti
  • nutritional yeast, for garnish


  1. Heat oil in a large skillet over medium heat. Saute garlic for 30 seconds, until fragrant. Add diced onion and let cook until translucent.
  2. Meanwhile, boil water in a stockpot and cook spaghetti, 8 minutes or until al dente.
  3. Finely dice mushrooms, kale, and chickpeas. Add to skillet along with herbs and pepper flake and stir to combine. Let simmer 10 minutes so veggies cook down and flavors meld.
  4. Add marinara sauce and continue to simmer until bubbling.
  5. Serve over pasta and top with nutritional yeast.


Chickpeas and Cabbage

standard September 4, 2011 Leave a response

Not a super appetizing title, but a delicious recipe! I ate this almost every day for two weeks, I couldn’t get enough of it! Good thing I had a lot of veggies to use up – a bag of snow peas and a head of cabbage goes a long way! This was probably one of the cheapest meals I have ever made, especially considering how many meals I got out of it.

When planning my weekly menus, I kept coming across various Asian dishes that sounded interesting, but they all had too many new ingredients that I didn’t want to buy just for one dish. I figured I could just buy some snap peas, carrots, and cabbage and make something work from there. While at the store, I happened across a bottle of orange sauce that had an impressively real food ingredient list which finalized the recipe in my head.

Orange Chickpea Stir Fry

Serves 4-6; Can be served as a rice bowl or lettuce wraps


(All quantities are estimates, so please adjust amounts based on taste and preferences).

  • 1 head of cabbage
  • 1 bag of snow peas
  • 2-3 carrots, cut into match sticks
  • 1 c bulgur wheat
  • 1 c store-bought orange sauce
  • 1.5 c cooked chickpeas (or 1 15 oz can)
  • 1 T coconut oil
  • 1 T dried cilantro
  • 2 tsp sesame seed oil
  • 1/4 c chopped peanuts


  1. Boil 2 cups of water. Add bulgur wheat, cover, and remove from heat. The bulgur will absorb the water and cook through in about 8-10 minutes.
  2. Toast chickpeas in a dry skillet on medium heat for a few minutes. Add orange sauce, stir to coat, and let simmer for 5 minutes on medium-low heat.
  3. Remove and discard outer leaves of cabbage. Set aside middle leaves to use as wraps, if desired. Chop remaining head into thin strips. Heat coconut oil over medium-high heat in a large skillet or wok. Add chopped cabbage, carrots, and snow peas. Toss to coat in oil, and heat through for no more than 5 minutes, until veggies are warm and slightly cooked, but still crisp.
  4. Fluff the cooked  bulgur wheat with a fork, and add cilantro and sesame seed oil. Stir to combine.
  5. To make lettuce wraps, spoon a tablespoon of bulgur in each cabbage leaf. Top with veggie mixture, chickpeas, and peanuts.
  6. Or, layer bulgur wheat, veggies, and chickpeas in a bowl. Garnish with peanuts and drizzle with more orange sauce. I also added a little soy sauce to cut the sweetness of the orange.

When I first made this, I made it as lettuce wraps. The leftovers turned into the bulgur bowl for lunch the rest of the week. And then I ran out of chickpeas, but had tons of veggies still. So I improvised with crumbled tempeh (pictured). It was still delicious, but the texture of the chickpeas worked better than the tempeh.

This is definitely a new staple meal for the occasional “I don’t really feel like cooking” easy dinner rotation along with spaghetti and taco salad!