It’s fully fall here in New England… how do I know this? I leave my house at 7am in a wool coat and come home at 5pm sweating and holding my wool coat. New England temperature fluctuations never cease to amaze me, just be incredibly inconvenient. But it’s all good, ya know? Especially when I have delicious food to make at home. So, I haven’t been apple picking yet, which means I let some nice person from Whole Foods pick them for me (wink wink). Please enjoy this quinoa salad however you wish! I served mine with oven baked spicy panko encrusted chicken, however, this would be awesome with fish or even just beans. Luckily, kale is such a hearty beast that this salad will still taste good for lunch the next day. Our homemade dressing is as simple as it gets with just four ingredients – don’t worry all of the names are easy to pronounce!
Apple Quinoa Kale Salad with Honey Lemon Vinaigrette
Serves: 2 with leftovers
- 5 of your leafiest Kale leaves
- 1 large apple, chopped (use your favorite kind or whatever is seasonally available to you!)
- 1/2 cup feta cheese
- 2 green onions, thinly sliced
- 2/3 cup cooked quinoa
- 1/2 avocado, diced
- Pepper to taste
For the dressing:
- juice of half a lemon
- Juice of half a lime
- 1 teaspoon of honey
- 1/4 cup olive oil
- Prepare the quinoa according to package directions.
- While the quinoa cooks, tear the leaves off in small pieces from the kale stems, wash thoroughly, drain, and place in a large mixing bowl.
- Add the chopped apples, feta cheese, sliced green onions, and avocado.
- Add the cooked quinoa to the bowl once cooked and toss well. The heat from the quinoa will help soften the kale leaves.
- For the dressing: squeeze the lemon and lime juice into a medium bowl and add the honey. Whisk well until combined. While briskly whisking, slowly drizzle in the olive oil until fully combined.
- Pour dressing over salad and serve!
Place all ingredients in the bowl together.
Honey, lemon, and lime juice mixed together.
Whisking in the olive oil.
Season with a pinch of salt and pepper!
Beets are the type of food that when consumed, I can almost feel my body saying, “thanks, I needed that”! Nutrient dense with powerful antioxidants and a unique flavor that is easily enhanced, beets are the ultimate vegetable. I roasted mine with an easy lemon herbal pesto-like mix and finished it off with goat cheese, sun-dried tomatoes, and avocado – delish! Goes well as a side with fish, chicken, meat etc!
Roasted Beets with Fresh Herbs & Goat Cheese
Serves: 2 (with leftovers)
- 1lb yellow or red beets, diced (save the leaves!)
- 2 tbsp olive oil, divided
- 1/2 cup chopped beet leaves
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1 green onion, sliced
- 4 cloves garlic chopped
- Juice of 1 lemon
- 2 tbsp sun-dried tomatoes
- 2 tablespoons goat cheese
- 1/4 avocado, diced
1. Preheat oven to 425 degrees.
2. Wash beets, cut off the leaves and put to the side for later. Carefully peel the beets using a peeler. Dice into bite size pieces.
3. Place the diced beets on a baking sheet, toss in olive oil and fresh pepper. Bake for 25 minutes or until beets are fork tender.
4. While the beets cook, combine beet leaves, parsley, dill, garlic, green onion, 1 tablespoon olive oil, and lemon juice.
5. When beets are cooked, add into herb mixture and toss lightly. Lastly, add in sun-dried tomatoes, goat cheese, and avocado. Enjoy!
This type of soup is perfect for a chilly fall evening. When you’re looking for something tasty and comforting without loading on the kcal’s. This is easily made with a variety of veggies, tomato based soup, chicken stock, and brown rice and it cooks in 30 minutes! I topped it with some leftover chicken breast I had, however, in the past I have also poached an egg in it before- also tastes great as is! I used low sodium tomato based soup and chicken stock and I added in some extra fresh veggies right at the end for added texture, fiber, and flavor, YUM! This tastes even better for lunch the next day!
Chunky Tomato & Veggie Rice Soup
- 2 tablespoons olive oil
- 1/2 cup diced red onion
- 4 diced garlic cloves
- 2 teaspoons herbs de provence
- 1 red pepper finely diced
- 3 cups tomato based soup (pictured below)
- 1 cup low sodium chicken stock
- 1/2 cup brown rice
- 2 cups fresh diced tomatoes
- 1/2 cup chopped fresh parsely
- parmesan cheese for serving
- Fresh pepper to taste
1. Heat olive oil in a pot on low-medium heat. Chop your onion, garlic, and red pepper and add into the pot along with your herbs de provence. Cover and sweat the ingredients for 2-3 minutes.
2. Pour in the tomato based soup and chicken stock. Let it simmer for about 5 minutes.
3. Add in the 1/2 cup of brown rice to the pot. Cover and simmer for 20 minutes until brown rice is cooked through.
4. Lastly, add in the fresh tomatoes and parsley, stir together.
5. Serve with fresh ground pepper and parmesan cheese!
Garlic, onion, red pepper, and herbs de provence!
Sweating the veg on low- med heat makes them more aromatic and impart more natural flavor into your dish!
Good examples of stock and tomato base soup to use!
Simmering soup, brown rice going in!
Fresh veg for the end, right before serving