Winter Citrus Salad

standard February 22, 2017 Leave a response

Chilly winter weather usually means warm, hearty comfort meals. But sometimes, you just need a refreshing, crisp reminder that Spring is just around the corner. Or, if you’re in Texas, the weather is changing so fast from day-to-day, that it might be warm enough to tempt Summer with a bright, juicy meal. This salad is full of winter produce, yet hints at warmer weather ahead with its crunchy cabbage, refreshing cucumber, and bright fruits. Quinoa adds bulk and protein, while pepitas add iron to complement the citrus (Gotta maximize nutrient absorption wherever we can!) Summer, we are ready for you!

Winter Citrus Salad

Yield: Serves 2

Calories per serving: 441 kcal


  • 2 c lettuce
  • 2 c spinach
  • 1/2 c cabbage, shredded
  • 2 medium oranges
  • 1/2 c cucumber
  • 1/2 c carrots, shredded
  • 1/2 c quinoa, cooked
  • 2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp agave nectar
  • 1 Tbsp lemon juice
  • 2 Tbsp walnuts
  • 1 Tbsp raw pepitas


  1. Toss lettuce, spinach, veggies, and quinoa together in a large serving bowl. Peel and segment one orange and add to salad. Zest and juice the remaining orange.
  2. In a mason jar or bowl, combine orange juice and zest, olive oil, sea salt, pepper, agave nectar, and lemon juice. Shake or whisk to combine.
  3. Toss salad with dressing until evenly coated. Top with walnuts and pepitas. Serve fresh.


Per serving: 441 calories, 57 g carbohydrate, 22 g fat, 10 g protein, 497 mg sodium, 19 g sugar

Artichoke and Spinach Risotto with Lemon Cashew Cream

standard May 13, 2015 1 response


Every time I have artichokes that need to be eaten, I think of spinach and artichoke dip. It’s a classic at almost any get together, and it’s cheesy, gooey, goodness is a hit with everyone. I had a craving for my favorite vegan version last month and just knew I had to somehow make a meal that was just as heavenly. The lemon cashew cream makes this risotto extra rich and super creamy and just bright enough for an easy, yet decadent mid-week lunch.


Artichoke and Spinach Risotto with Lemon Cashew Cream

Yield: Serves 4

Calories per serving: 354


  • 2 T vegan butter
  • 1 T olive oil
  • 1 onion, finely diced
  • 2 T green garlic, finely diced
  • 1 c snap peas, thinly sliced
  • 3/4 c arborio rice
  • 1/4 c dry white wine
  • 4-5 c vegetable stock
  • 1/2 c artichoke hearts, diced
  • 2 c spinach
  • 1/2 c raw cashews, soaked in water overnight
  • 1 T lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 T nutritional yeast
  • 1 T parsley, chopped


  1. Heat vegan butter and oil in a stockpot over medium heat. Add onion and saute until translucent. Add garlic and saute 30 seconds.
  2. Add snap peas and rice. Let rice start to toast and brown slightly. Add wine to deglaze pan.
  3. Add stock 1/2 c at a time, stirring often, until all is absorbed and rice is cooked. About halfway through cooking, add artichoke hearts and spinach so they cook into the rice slightly.
  4. Combine cashews, lemon juice, and 1/2 c broth in a high-speed blender. Blend until smooth.
  5. Once rice is done, add cashew cream, slowly stirring it in. Add sea salt, pepper, and nutritional yeast. Let simmer to combine.
  6. Top with parsley and serve.


Per serving: 354 kcal, 44 g carbs, 15 g fat, 7 g protein, 1129 mg sodium, 6 g sugar


Want to make this recipe tonight? Order here with Recipost to get all ingredients delivered to your door!

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