Healthy Green Moms » Salad recipes

In A Pinch: Mediterranean Quinoa Salad

Monica — Thu, 06 Nov 2008 15:00:28 +0000

Healthy Green Moms is please to announce our new Thursday video series “In A Pinch.”

Whether you’re looking for some fresh ideas in the kitchen or simply want to add some healthier options to your menu, In a Pinch will provide simple video suggestions to help you get more wholesome goodness on the table each week as hassle free as possible!

These humorous video’s are courtesy of Cookus Interruptus, a fabulous resource for cooking with whole foods brought to you by Feeding the Whole Family author and veteran Mothering Magazine contributor Cynthia Lair.

Simply watch our video tip each Thursday, grab the recipe from the link below and whip up some wholesome goodness in no time flat!

We would love to hear what you think? Let us know your comments or suggestions by leaving comment below.

Grab the recipe here

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In A Pinch: Mediterranean Quinoa Salad

One More Salad You Can’t Resist!

Monica — Sat, 12 Jul 2008 19:33:11 +0000

Summer has finally arrived on the West Coast and we are loving it. We try to spend as much time as possible outside, it’s just too hot to be inside. Truth be told my daughter really won’t have anything to do with being indoors, if she can play in the garden all day long she is happy. It’s also getting harder to get her inside for lunch these days and so I take snacks & fruits outside and she nibbles away.

If your home is anything like mine, by the time her nap rolls around and I get a chance to catch up on the 101 things that need to be done, it can almost seem like an inconvenience to sit down and prepare a nutritious lunch for myself! I know I need it though because I always feel better for having fueled up on high energy foods.

I made this salad today for lunch and thought you would also love it. It tastes simply amazing. It’s so quick and easy, it has wonderful blend of flavors, (gourmet if I do say so myself!) and it is of coarse, healthy. If you are expecting company this weekend, it would be a great addition for a BBQ that would WOW your guests.

Warm Pears Salad with Shitake Mushrooms, Pecans and Goats Cheese

Prep Time: 15 minutes

Serves: 4

4tbsp olive oil, divided

1 1/2tbsp rice vinegar

4tsp Dijon mustard

Pinch sugar or 1/2 tsp agave nectar

Pinch of salt & pepper

4 handfuls of mixed greens

2 ripe pears, washed, cored and quartered. Slice length ways.

1 cup sliced Shitake mushrooms (*my picture does not include mushrooms, but it is sensational with them added!)

1/4 Cup goat’s cheese, crumbled

1/4 Cup walnuts or pecans (optional: toasted)

1. If toasting walnuts/pecans, heat oven at 350 and place on baking tray for a few minutes. Don’t let them burn!

2. Combine 3tb Olive Oil, Vinegar, Mustard, Pinch of Sugar/Agave and S&P. Whisk to blend and set aside.

3. Heat 1tb Oil in saucepan over med high heat, add mushrooms and saute, stirring frequently for 1-2 minutes. Gently add pear slices to mushrooms and warm.

4. In a large salad bowl gently toss together greens and add 3/4 of dressing dressing. Portion onto 4 plates.

5. Add sauteed mushrooms & pears on top of greens, then crumble goats cheese on top and drizzle remaining dressing. Sprinkle with toasted nuts and serve immediately.

Enjoy – And please let me know how it turns out

Cool Down With This Delicious Mango Pepper Salad

Monica — Wed, 09 Jul 2008 06:25:49 +0000

Yesterday I wrote about some simple green tips for better health. One of the tips was to include more raw foods into our diet and so I though it would be fun to share 3 delicious salads over this week that we make at home!

Growing up, it was not uncommon for my family to have 3-5 different salads for dinner during the summer months. I now find myself repeating this tradition in our home. Thank Mom and Dad! Salads are a great way to keep the stove off during the summer heat and to ensure that we are getting the nutrients we need for great health. I hope you enjoy this one, two more amazing recipes are coming later this week. Please let me know how it turns out in the comments below.

Serves: 4

Prep: 15 minutes

Mango Pepper Salad

1 large ripe organic mango, flesh cut off seed and squared

1/2 organic red bell pepper, seeded and julienned

1/2 organic yellow bell pepper, seeded and julienned

1/2 red onion, thinly sliced

3 tbsp chopped fresh cilantro or mint leaves (not shown as chopped in photo)

2 tablespoons white wine vinegar

1 tablespoon agave nectar or pure grade A Canadian maple syrup

1 tablespoon extra virgin olive oil

salt & pepper to taste

Combine all ingredients, toss and serve. Can also allow to cool in fridge for 1/2 hour.