Green Go Salad

standard April 1, 2015 Leave a response

Sometimes the best recipes are the simplest ones. This salad follows my go-to formula for a quick, satisfying, and nourishing meal. Start with greens, add all the veggies, a protein, something crunchy, and something sweet. Toss with an oil, a vinegar, and salt and pepper. Add some herbs or citrus to flavor and garnish. That’s all there is to it.


Green Go Salad

Serves 1.


  • 1 c spinach
  • 1 c spring greens
  • 1/4 c shelled edamame
  • 1/4 c celery, diced
  • 1/4 c cucumber, diced
  • 2 T pistachios
  • 1 date, finely chopped
  • 1 T hemp oil
  • 1 T apple cider vinegar
  • 1 tsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper


  1. Combine veggies, walnuts, and date in a medium bowl.
  2. In a separate bowl or mason jar, combine oil, vinegar, lemon juice, salt and pepper. Stir to combine.
  3. Toss salad with dressing and serve.


Per serving: 389 kcal, 35 g carbs, 24 g fat, 13 g protein, 655 mg sodium, 20 g sugar



Cranberry Pistachio Bread

standard December 12, 2010 Leave a response


There are four or five baked goods that my mom always makes at Christmas. Having grown up with these transitions, it is never Christmas until all these delicious treats are made each year. One of my favorites is cranberry bread. Mom always makes fabulous quick breads, but cranberry bread only makes an appearance at Christmas time.


Today I was really craving the crumbly, tart yet sweet bread. So I found her recipe and got to work with a few vegan changes. Thankfully, it came out just as good as the original. 🙂


Cranberry Pistachio Bread

Yield: 1 loaf (12 slices)

Calories per serving: 214 kcal


  • 2 c spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 c sucanat
  • 1 flax egg (1 T ground flax-seed mixed with 3 T cold water)
  • 3/4 c orange juice
  • 2 T coconut oil, cold
  • 2 c fresh cranberries, chopped
  • 1/2 c almonds, chopped
  • 1/2 c pistachios, chopped


  1. Preheat oven to 350 degrees F. Grease a loaf pan with coconut oil.
  2. Mix flour, baking powder, baking soda, and salt in a large bowl or stand mixer. Add sucanat and mix well.
  3. Stir in orange juice, coconut oil, and flax egg. Combine well. Batter will be wet.
  4. Fold in cranberries and nuts.
  5. Pour into one loaf pan and bake at 350 for 50-60 minutes.


Variations: This recipe can also make 4 mini loaves or 12 muffins. Cook time for muffins will only be 20 minutes.

Gluten Free Option: Swap spelt flour for 1 c gluten free all purpose mix + 1/2 c almond meal + 1/2 c oat flour


Per serving (1/12 loaf): 214 calories, 35 g carbohydrate, 7 g fat, 5 g protein, 261 mg sodium, 19 g sugar