Yup, it’s another salad, this time with beets, tofu feta, walnuts and my family’s favorite balsamic dressing. This is a dressing that I make all the time and every time, they say that I should bottle and sell this one! I sure hope that you enjoy it as much as we do.

I used a mixture of spinach and romaine because I love the texture combination. Sometimes a spinach salad seems a little flat to me, adding the crunchy romaine makes it much more interesting. We actually all like beets too, so this salad was perfect for everyone in the family.

Let me know if you try this, or any of my other salad recipes and enjoy!

Print

Salad with beets, tofu feta, walnuts and balsamic dressing

A light yet filling salad full of flavor and texture. 

Cuisine American

Keyword beet, salad, spinach

Course Appetizer, Main Dish

Prep Time 10 minutes minutes

Servings 4 people

Author Amanda Prince

Ingredients

Salad

• 4 cups organic spinach
• 4 cups romaine lettuce
• 1/2 red onion- medium
• 1 can- 14 oz beets
• 4 Tbs walnut pieces
• 2 Tbs red pepper flakes OPTIONAL

Tofu feta

• 7 ounces tofu
• 1 Tbs apple cider vinegar
• 1 Tbs lemon juice
• 1 tsp itialian seasoning
• 1/2 cup water, enough to cover mixture

Balsamic Dressing

• 1/3 cup balsamic vinegar
• 2/3 cup olive oil
• 1 tsp grated garlic
• 1 tsp dijon dressing
• salt and pepper - to taste
• 1 tsp agave or maple suryp OPTIONAL

Instructions

Salad

• Mix greens and divide onto 4 plates or a large platter for serving. Top with remaining salad ingredients, tofu feta, and drizzle with balsamic dressing to taste. 

Tofu Feta

• Add all ingredients except tofu to a bowl and mix well. Add cubed or crumbled tofu and marinate for 2-6 hours. Remove tofu from marinade before serving. 

Balsamic Dressing

• Add all ingredients to jar with lid and shake well. 

There are few things that represent summer more than strawberries and popsicles. This 4 ingredient gem comes together in minutes and looks and tastes wonderful. Skip all the artificial colors and preservatives and feel great about eating this sweet treat.

I actually made these last week and everyone loved them. They were not overly sweet, which I prefer, and with the abundance of fresh strawberries right now, this was a perfect way to use them.
I love these popsicle molds (link with photo below), they have worked perfectly for me over and over. I do prefer to use my own sticks though, as I found the plastic ones included were difficult to eat around.

What is your favorite summer treat? I would love to hear what you make too!

Print

Strawberry and cream vegan popsicles

Only 4 ingredients! Full of vitamin-rich strawberries, add some creamy coconut milk, banana and maple syrup for an easy and healthy summer treat.

Cuisine American

Course Dessert

Prep Time 15 minutes minutes

freezing time 4 hours hours

Servings 6 popsicles

Ingredients

• 3 cups strawberries- fresh
• 2-4 Tbs organic maple syrup
• 1 1/4 cup coconut milk full fat, in a can
• 1 banana small

Instructions

• Clean, hull and cut strawberries into pieces small enough to fit into your popsicle mols. Add one Tablespoon maple syrup, stir and set aside.

  For the cream mixture, blend banana, vanilla and 2 Tablespoons maple syrup in a blender, add maple syrup to taste. Allow mixture to stand until all bubbles have disappeared. *this step is very dependent on your blender, my vitamix required a long time for bubbles to dissipate*

  Place berries into molds, filling them while leaving room for the cream to settle in around them. Pour cream mixture into each mold, tap for bubbles and place into freezer for 30 minutes. Take popsicles out and insert sticks, place back into freezer for 4-8 hours.

  Run molds under hot water for a few seconds to release popsicle, enjoy!

It’s no secret that I eat a LOT of salads. Actually, I will have a salad for breakfast quite often and this one with grapefruit and avocado is perfect.

The peppery arugula with grapefruit and avocado, both breakfast staples, is great for breakfast or any time of the day. My daughter thought this was one of the best salads I’ve ever made, and I will have to agree with her- haha It not only tastes great, just look at those colors, that certainly brightens my day.

Do you ever eat salads for breakfast? Let me know if you try this one, I’d love to hear what you think!

Print

Grapefruit arugula salad with avocado

Peppery arugula combined with tart grapefruit, creamy avocado, almonds and a light vinaigrette make this salad simply amazing. 

Servings 4

Author Amanda - sunny vegan

Ingredients

• 6 cups organic arugula
• 2 large ruby red grapefruit
• 2 avocados
• 4 Tbsp sliced almonds

Grapefruit Vinaigrette

• 1/4 cup grapefruit juice fresh squeezed
• 1/4 cup organic olive oil
• 1 1/2 tsp light agave
• 1 1/2 tsp organic dijon mustard
• salt and pepper to taste

Instructions

• Peel and slice 1 grapefruit 1/4 inch thick. Juice 1/2 grapefruit for the vinaigrette. 
  For individual servings, divide arugula into 4 servings, place on a plate. Top with grapefruit slices and 1/2 sliced avocado, drizzle with dressing and add 1 Tbsp almonds. 
  
  

Grapefruit Vinaigrette

• Place all ingredient into a jar, shake until combined. 

It’s finally Halloween- yeah!

Once again, I wanted to make a healthier treat that the kids would actually enjoy eating and making. These easy spider bites came together quickly and the kids had so much fun putting them together that they didn’t notice the healthy part.
Yield: 10-12
Prep Time: 10 minutes
Total Time: 60 minutes

Ingredients:

1 cup pitted organic medjool dates
1 cup organic oats
1/4 cup walnuts
1/4  plus 2 Tbs cup organic pumpkin puree
1 1/2 – 2 Tbs maple suryp
2 tsp pumpkin pie spice
1 Tbs flax meal
1 tsp organic vanilla
dash salt

For the Spiders:
Large pretzel twists
Vegan chocolate chips
vegan frosting

Method:

Pulse dates in food processor or Vitamix until soft. Add remaining ingredients and pulse until blended, add 1 tsp water or additional pumpkin puree if mixture is dry, add maple syrup to taste. Transfer mixture to bowl and refrigerate for 45 minutes. Once chilled, roll into balls.

Cut or break top of pretzel twists to form legs, place 8 legs per spider, use dab of frosting to attach chocolate chips as eyes. * this is where even the little kids can get involved

First, I must warn you.
These things are addictive! Like really addictive, so plan accordingly!

I love watching the Superbowl, even if we aren’t going anywhere, I make it a fun family event with lots of finger foods and special drinks. Now if you think vegan, healthy finger foods are boring, think again. These are easy, tasty, crunchy and a healthy crowd pleaser. Chances are you have all these ingredients already in your pantry making it budget friendly too.
Sometimes recipes just come naturally, and sometimes it takes numerous revisions in our test kitchen with my taste testers (family), and this is one of those recipes! This is important because I have already spent a lot of time making a bunch mistakes so that you don’t have to.
I also really love all kinds of mustard, can’t stand ketchup, to there are at least 3 kinds of mustard in the house at all times. I’m currently obsessed with stone ground mustard, which I used here, but yellow or dijon will also work well for the dip. If you like ketchup, mix 1 tbs ketchup, 1 tbs vegan mayo and 1 tsp siracha for a kicky ketchup dip.
I would love to hear what your fave Superbowl snack or dip is!

[yumprint-recipe id=’1′]

Routines. We all have them, especially a morning routine and I just found a way to make it even easier!
Take my morning espresso, workout, post workout protein kick. It’s usually quite a process, but not anymore.

This new Genuine Thermos® Brand #ShakerBottle is one amazing piece of equipment to add to your healthy routine. If you’ve tried shaking things in a plain bottle and ended up with a lumpy mess like I did, this bottle is totally different. The Thermos bottle has an integrated mixer that helps blend your protein powder shake into a silky smooth drink you can easily make at home or on the go. Some other bottles may leak or be hard to clean, this genuine Thermos Brand #ShakerBottle has a locking seal and is dishwasher safe, both great features I won’t go without again. One of my favorite shakes to make is an iced mocha, but don’t take my word for it…
                   ENTER HERE to win your own Genuine Thermos® Brand Shaker Bottle! 

Then you can see for yourself just how great this bottle is and try my recipe below.

For me, if it’s not easy or convenient, I’m not going to do it. This has made my morning routine SO much easier and the best part is, no more protein powder lumps!
Check out more info about the Genuine Thermos Brand Contest, Facebook Page, Instagram, Twitter and Pinterest!

What’s your favorite pre or post workout shake?

It’s no secret that we eat lots of vegetable, and zucchini noodles, or zoodles, are great because of their versatility. This greek zoodle salad was such a hit, I’ve made it 3 times in the past week. It’s that good!

Print

greek zoodle salad

shake up your traditional greek salad and use zucchini noodles, zoodles, instead of lettuce. this vegan salad is light, filling and travels well making it perfect for your next summer picnic or barbecue.

Course Main Dish, Side Dish

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Ingredients

salad

• 1 medium zucchini
• 1/2 english cucumber cut into bite-sized pieces
• 1 cup grape or cherry tomatoes cut in half
• 1/4 cup kalamata olives sliced
• 1/4 cup red onion thinly sliced

dressing

• 1/2 cup olive oil
• 2 Tbs Bragg apple cider vinegar
• 1/2 tsp dried oregano
• 1/4 tsp agave
• dash dijon mustard
• salt and pepper to taste

tofu feta

• 1/2 block extra firm tofu cubed
• 2 Tbs Bragg apple cider vinegar
• 1 Tbs olive oil
• 1/2 tsp salt
• 1/4 tsp oregano

Instructions

salad

• cut zucchini into zoodles or strands using a spiraling tool or vegetable peeler. in a large bowl, combine zoodles and remaining salad ingredients.

dressing

• combine all ingredients in jar and shake, or whisk together in a bowl.

tofu feta

• in a medium sized bowl, combine Bragg through oregano and whisk ingredients together. add cubed tofu and allow to marinate for 10-15 minutes. drain liquid and add tofu and dressing to salad, mix well.

If you think bruschetta isn’t perfect for a bbq, let me tell you why it is. It’s quick, easy and you can grab a piece and continue chatting with your friends.
I served this a few weeks ago at a barbecue and it was the first thing finished and everyone raved about it! Not only that, but it fit in perfectly with the more traditional bbq dishes, and since I brought this, I knew I would have at least one vegan thing there to eat.

Print

grilled tomato bruschetta

highlighting the best of summer, this bruschetta is a must for your next bbq. With fresh tomatoes and basil, this gorgeous dish comes together in minutes and is a sure crowd pleaser.

Cuisine Italian

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6

Ingredients

• 1 baguette sliced diagonally into 1 inch slices
• 2 Tbs olive oil divided
• 1 clove garlic minced
• 1 1/2 pints grape or cherry tomatoes thinly sliced
• 1/2 cup basil leaves chiffonade cut, plus more for garnish
• salt and pepper to taste
• 1 Tbs balsamic glaze optional

Instructions

• heat grill to medium heat, brush each side of bread will olive oil and grill 2 minutes each side, or until golden brown, then allow to cool. combine remaining ingredients in large bowl, spoon mixture onto each slice of bread. garnish with additional basil and drizzle with balsamic glaze if desired. serve immediately.

We are so lucky to live in So-Cal, enjoying gorgeous weather and scenery daily! Sometimes though, amazing things are happening around us and we don’t even know about them. Sometimes we are a tad spoiled by living in such a wonderful place that we miss out on some great events.
Enough is enough! It’s time to enjoy what makes California so great again!
* and in case you don’t live here, not to worry, this will help you plan your visit*

Maybe you’re like me and have been to Newport Beach before, but have you REALLY seen all it has to offer? I didn’t know about these great Holiday events and I can’t wait to go this year and share some So-Cal magic with my girls.

* Newport Beach Christmas Boat Parade – I love to be on the water but adding Christmas lights makes it a truly magical experience. They are also offering discounts on Holiday Cruise Tickets!

* Wine Down Wednesday and All Night Happy Hour on Fridays- may not be for the kids but is definitely worth a mention.

* Corona Del Mar Christmas Walk – a free family event December 6th! Santa, live music, beer and wine garden and tons of prizes make this a must do event!

Now that you are all excited to visit Newport Beach, why nat save some $ with deals like free hotel nights, free kids meals and discount whale watching tix.

and a few of my fave instagram So-Cal beach photos…

With thanksgiving just around the corner, are you panicked with what to serve? This meal came together in minutes, looks wonderful, and will take on any “traditional” t-day meals out there! Using thyme and cranberries in the dishes as well as decor means you have more time to enjoy the holiday.  My gang was thrilled to help with this post, a delicious pre t-day warm-up.

So what’s on the menu? How about Gardein Turk’y cutlets and gravy, shallot and thyme mashed potatoes, green beans with cranberries, almonds and thyme and we top it all off with a cranberry ginger cocktail.

I’ve always loved Thanksgiving and was content eating all the side dishes, but the Gardein Turk’y cutlets and gravy are SO good they took center stage of this meal. They also have a Gardein Holiday Roast which I am hoping to get soon and tons of  healthy vegan recipes on the website!

Now for the recipes…
Gardein Turk’y was prepared per package directions in the oven.
Shallot and Thyme Mashed Potatoes

Green beans:

Ingredients: 8 servings

1 1/2 pounds organic green beans, trimmed
1 1/2 Tablespoons olive oil
1/2 cup slivered almonds
1/2 cup dried cranberries
1 Tablespoon fresh organic thyme
1 teaspoon fresh lemon juice – optional
salt and pepper – to taste

Method:

in a large pot, bring water to a boil, enough to cover green beans. add beans and boil 4-6 minutes, just until tender,  drain and immediately place in an ice bath to stop the cooking process. drain again and set aside. in a large dry skillet, toast almonds over medium low heat until lightly golden. add olive oil, green beans, and cranberries tossing to coat and until warmed. drizzle with lemon juice, add salt and pepper. may be served warm or at room temperature.

Cran-Ginger Cocktail: * I made a virgin one for the kids, simply omit the vodka

Ingredients: per 1 serving

1 ounce vodka
2 ounces organic cranberry juice
2 ounces natural ginger ale
fresh cranberries and thyme for garnish

Method:

in a glass of ice, mix vodka, cranberry juice and ginger ale. garnish with fresh cranberries and thyme.

A few tips to make your Thanksgiving stress free and enjoyable
1. dress the table with beautiful herbs and berries used in your meal
2. stick with a few great fresh ingredients, I chose to highlight thyme and cranberry
3. assign a dish to a guest if possible, the meal is always better when everyone helped to make it
4. get the kids involved, each of my girls is responsible for one dish on the table
5. make a pitcher drink, like the can-ginger cocktail above, in a larger scale that everyone can pour on their own

What Thanksgiving tip tops your list? I’d love to hear all about it!