Apple Cinnamon Roasted Veggies with Walnuts

I love roasted veggies and have experimented with many recipes and techniques. So I'm very excited to say that I may have found my favorite roasted veggie recipe! It's amazing with a sweet apple glaze and cinnamon roasted walnuts. How can veggies get any yummier than this?

Ingredients:

1 pound red potatoes, cubed
1 pound sweet potatoes, cubed
1 pound carrots, peeled and cubed
1 cup apple cider
3 tablespoons honey or agave nectar or use stevia to taste for a sugar substitute
1/2 teaspoon sea salt
Fresh ground black pepper to taste
1/2 cup walnuts, chopped
1 tablespoon butter
1/4 teaspoon ground cinnamon

Directions

Preheat oven 400 degrees.

Divide potatoes and carrots in half and place on two large rimmed baking sheets. Whisk cider, honey or sweetener, salt and pepper in a small bowl. Pour cider mixture over vegetables dividing evenly between both pans. Toss to coat. Bake for about 45 minutes or more until vegetables are glazed and golden brown.

Meanwhile, place chopped walnuts in a small skillet over medium heat. Keep stirring nuts for several minutes until lightly brown. Remove from heat and add butter, cinnamon and a dash of salt. Stir until butter is melted. Let stand to cool.

Once vegetables are roasted, sprinkle with walnuts and eat up!

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Butternut Squash, Spinach and Blue Cheese Salad

Anything with spinach and blue cheese is a winner for me. However, there's something EXTRA special and yummy about this dish. Maybe it's addition of the sweet roasted butternut squash or how all the flavors mingle together. I'm not sure, but it's heavenly and a new favorite of mine!

Ingredients:

1 small butternut squash, cubed 1 inch
2 tablespoon butter or coconut oil, melted
1 small red onion, diced
8oz bag baby spinach
2 tablespoons apple cider vinegar
4 oz. blue cheese, crumbled
Sea salt and ground black pepper to taste

Directions

Place cubed butternut squash on a large rimmed baking sheet and toss with 1 tablespoon of the melted butter or oil. Sprinkle with salt and pepper. Roast at 400 degrees for about 30 minutes until golden brown, tossing occasionally. Remove from oven and place in large bowl when slightly cooled.

Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add onions and cook about 7-8 minutes, stirring occasionally until golden brown. Turn off heat and immediately add spinach and apple cider vinegar. Keep tossing spinach mixture until slightly wilted and warm. Remove from heat. Add spinach mixture to squash when roasted. Sprinkle with blue cheese crumbs and add salt and pepper to taste. Toss gently to mix and enjoy!

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Curried Butternut Squash Bake

If you like butternut squash, you have to try it with curry. It's simply delicious and adds a wonderful unique flavor that's pretty amazing. In fact, I made it for my last MOPS meeting and it went over wonderfully!!! So it's great for a potluck or for a weeknight side dish.

Ingredients:

1 large butternut squash, cubed
1 onion, chopped
3 large eggs
1/2 cup coconut milk
1 teaspoon curry powder
1 teaspoon sea salt
1/4 teaspoon black pepper
1 cup raisins
1 cup unsweetened coconut flakes

Directions

Preheat oven to 350 degrees. Lightly grease a 2 ½ quart casserole dish. In a large pot, combine squash and onion; add water to cover. Bring to a boil over high heat and cook about 15 minutes or until squash is tender; drain well. Spoon squash mixture into a large bowl. Set aside and let cool.

In a small bowl, whisk together eggs, milk, curry powder, salt, and pepper. Add to squash mixture. Working in batches, spoon mixture into blender or food processor; blend until smooth. Pour into prepared baking dish. Bake 20 minutes. Remove and sprinkle with raisins and coconut. Bake another 20 minutes until center is set.

Cucumber, Feta and Pomegranate Salad

It's that time of year again....time for POMEGRANATES! I love pomegranates which are filled with lots of juicy tart little seeds. They add so much wonderful flavor, crunch and nutrition to any dish. Once you start using them....you'll find an excuse to sprinkle the seeds on anything. :) Here, I've added them to creamy feta and crunchy cucumbers to make a delicious salad that perfect for the holidays or any weeknight dinner.

Ingredients:

1 large cucumber, seeded and cubed
1 pomegranate, seeded*
1/2 cup fresh cilantro leaves, chopped
1 lime, juiced
1 tablespoon raw honey
1/4 cup extra-virgin olive oil
4 oz feta cheese, crumbled
Sea salt and ground black pepper to taste

Directions:

Place cucumber, pomegranate seeds and cilantro in a large bowl and set aside. In a small bowl, whisk together lime juice, honey and olive oil. Pour over cucumber mixture and toss gently to coat. Add feta cheese and season with salt and pepper to taste and gently fold into salad. Serve immediately or chill for 15-20 to let flavors to mingle.

* If you're unsure on how to de-seed a pomegranate, watch this quick informative video on removing seeds from a pomegranate.

Corn and Blueberry Salad

This salad is great any time of the year, but I love to fix it when blueberries are abundant and in season. It's unique in taste and bursting with color....dark blue berries, bright yellow corn and bright green parsley make for a beautiful combination. You totally eat this salad with your eyes first!

Ingredients:

1 bag frozen corn, thawed
1 pint fresh blueberries
1 small cucumber, diced
1/2 red onion, diced
1/2 cup fresh parsley, chopped
1 lime, juiced
1/4 cup extra virgin olive oil
1 tablespoon honey
Sea salt and black pepper to taste

Directions:

In a large bowl combine corn, blueberries, cucumber, red onion and parsley and set aside. In a small bowl add lime juice, olive oil, honey, salt and pepper. Whisk together. Pour dressing over corn mixture and toss to coat. Cover and refrigerate until chilled.

Pineapple, Carrot and Mango Salad

This is a sweet and spicy salad that's bursting with flavor. It combines sweet fruit, carrots and spicy radishes to add a kick of flavor. You can leave the radishes out, but they really add another level to this salad. Plus, because of the high vitamin content of radishes, they are helpful for colds, flu, cancer, skin disorders, asthma and other respiratory conditions.

Ingredients:

1 small pineapple, peeled and cubed
1 large mango, peeled and cubed
4 large carrots, peeled and chopped
1 bunch radishes, diced
1/2 cup cilantro, chopped
1/4 cup apple cider or white wine vinegar
3 tablespoons extra-virgin olive oil
1 orange, juiced
Pinch of stevia or honey to taste
Sea salt and pepper to taste

Directions:

Add pineapple, mango, carrots, radishes and cilantro to a large bowl and set aside. In a small bowl, whisk together the vinegar, oil, orange juice and stevia. Pour over pineapple mix and toss to coat. Salt and pepper to taste.

Tomato, Feta and Olive Salad

I love the sweetness and color variety of grape and cherry tomatoes this time of year. They are so yummy just by themselves, that I can't help but sample them while I'm in the store! In this dish, I decided to pair them with delicious tangy olives and creamy feta. These classic Mediterranean flavors mingle so well together and offer a totally tasty dish!


Ingredients:

1 pint grape or cherry tomatoes, cut in half
1 cup large green olives, cut in half
4 oz feta cheese
1/2 red onion, diced
Juice of one lemon
3 tablespoon extra-virgin olive oil
Sea salt and ground black pepper to taste

Directions:

Combine tomatoes, olives, feta, and onion in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad. Toss to coat. Season to taste with salt and pepper. Chill or serve at room temperature.

Sweet Purple Power Crunch

This is my 2 year old son's new favorite salad recipe, and mine too! It's super sweet and crunchy with an unexpected orange based dressing. I also just love to look at this salad with it's amazing purple color contrasted by the pretty green pumpkin seed....it's beautiful! :)

Ingredients:

1 small head purple cabbage, chopped
1 small red onion, chopped
1/2 cup purple raisins
1/2 cup raw pumpkin sees

1 orange, juiced
1 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Stevia or honey to taste

Sea salt and pepper to taste

Directions:

To a large bowl, add chopped cabbage, onion, raisins and pumpkin seeds. Set aside. To a small bowl, add orange juice, vinegar and olive oil and lightly whisk together. Add stevia or honey to taste. Pour onto cabbage mixture and lightly toss. Add sea salt and pepper to taste. Serve immediately or allow to sit for 20 minutes for flavors to incorporate.

Inflammation Healing - Tomato Caper Basil Salad

Did you know capers are one of the best sources of quercetin which calms and prevents inflammation. Just two tablespoons a week is all you need too! I've included them in this salad as they pair wonderfully with sweet tomatoes, but you can sprinkle them on almost anything. Also, this salad is great by itself, but I like to serve it on top of chicken, steak, fish or baked potatoes.

Ingredients:

1 large shallot or 1/4 red onion, chopped
3 large tomatoes, seeded and chopped (use a variety of colors for visual interest)
2 tablespoons capers, drained
1/4 cup fresh basil, chopped
2 tablespoons cup white wine vinegar
1 tablespoon caper brine
1/4 cup extra-virgin olive oil

Directions:

Add shallot, tomatoes, capers and basil to a large bowl and lightly toss together. In a small bowl whisk together the vinegar, caper brine and olive oil. Pour on top of tomato mixture and mix well.

Mango Salsa

I love making different types of salsas, but one of my all time favorites is mango salsa. It makes for more of a sweet and spicy mix which I love. Just make sure your mangoes are ripe or they will be too hard and bitter. Peaches, Pineapple and Papaya work well in this recipe if you can't find ripe Mangoes.

Ingredients:

3 large ripe tomatoes, diced
1 large red onion, finely chopped
1 green pepper, seeded and finely chopped
1 ripe mango, diced
1 small jalapeno, seeded and minced (optional)
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Sea salt and pepper to taste

Directions:

Combine all ingredients in a large glass bowl. Stir well with and chill for at least 30 minutes before serving.

Mango Blackberry Guacamole

I love adding fruit to guacamole. The sweet, tart and creamy flavors all meld together and are absolutely delicious. Here the slight tartness of mangoes pair beautifully with the creamy avocados. The addition of sweet blackberries add color and visual interest while rounding out the flavors.

Ingredients:

2 avocados, slightly soft to the touch
1 cup white onion, finely chopped
1 jalapeno pepper, finely chopped and seeded
1 tablespoon fresh lime juice
1 cup blackberries, chopped (substitute blueberries any other type of berries)
1 mango, peeled and chopped
1/2 cup fresh cilantro, chopped

Directions:

Halve avocados and scoop out flesh with a spoon. Mash in a bowl with a fork. Stir in onion, jalapeno, lime juice, salt and pepper. Add mango and blackberries and fold softly into mixture. Store in an air tight container covered with parchment paper to prevent avocados from browning.

Raw Corn and Zucchini Salad

This is a delicious way to use up your summer corn and zucchini. Plus, you don't have to do any cooking. Just chop, mix and eat. Letting it marinate for a few hours will soften the zucchini and allow the flavors to mix but it's great to eat right away too!

Ingredients:

3 ears corn, husked and cleaned or 1 bag frozen corn, thawed
2 medium zucchini, chopped fine
1 tablespoon fresh lime juice
2 tablespoons extra virgin olive oil
1/2 cup fresh parsley, chopped
Sea salt and pepper to taste

Directions:

Stand corn on a clean towel. With a sharp knife, slice downward to release kernels. The towel will catch the loose kernels. Discard cobs and place kernels in a large bowl. Add zucchini, lime juice, olive oil and parsley. Season with sea salt and pepper and mix well.

Avocado Peach Salad with Raspberry Vinaigrette

Peaches are beautiful and ripe this time of year so I love incorporating them into salads and deserts. In this recipe, I've paired them with creamy avocados and spicy arugula making a simple well rounded salad. I used raspberry vinaigrette, but any fruity vinaigrette would work great here!

Ingredients:

2 ripe avocados,
8 cups arugula or baby spinach
2 ripe peaches, pitted and diced
Juice of one lemon
Sea salt and pepper to taste
Raspberry vinaigrette (recipe follows)

Directions:

Halve and pit avocados and sprinkle with lemon juice to prevent browning. Toss with arugula and peaches. Place in individual serving bowls and drizzle with dressing.

Raspberry Vinaigrette

Ingredients:

1/2 cup raspberries
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 teaspoons honey or pinch stevia
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil

Directions:

Add all ingredients, except olive oil, to a blender or food processor and puree until smooth. Slowly add olive oil until well combined and emulsified.

Cucumber Onion Salad

Cucumbers are abundant this time of year so its fun to come up with new ways to use them. I mostly like them in salads or pickling them. Here, I paired them with onions and dill and a little vinegar to make a refreshing simple summer salad. Easy and delicious!

Ingredients:

3 medium cucumbers, seeded and chopped
2 sweet onions, chopped
1/2 cup apple cider or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon dill weed
1/2 teaspoon salt
Pinch of stevia or honey to taste

Directions:

Toss cucumbers and onions into a large bowl. Whisk vinegar, olive oil, dill weed, salt and stevia in a small bowl. Pour over cucumber mixture. Serve immediately or let sit for 10-15 so flavors can mingle together.

Broccoli Cranberry Salad

This broccoli salad has a lot of crunch and a little sweetness. I like it best after it has set for a few hours so the flavors can meld together. However, it's good right away and a perfect salad for any season!

Ingredients:

1 bunch broccoli, chopped into tiny bits
3/4 cup dried cranberries sweetened with fruit juice
1 small red onion, diced
1/2 cup raw sunflower seeds
1 cup homemade mayo, vegenaise or regular mayo
1 tablespoon apple cider vinegar
Pinch of stevia, tablespoon of honey or sweetener of choice
Sea salt and pepper to taste

Directions:

Place broccoli, cranberries, onion and sunflower seeds in a large bowl. Next, whisk together mayo, vinegar and stevia. Pour over broccoli mixture and toss to coat. Season with salt and pepper to taste.