Macaroni Salad

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This summertime macaroni salad is egg- and oil-free. And while most macaroni salad recipes call for sugar in the dressing, in this recipe a couple of dates take its place, resulting in a dressing that is reminiscent of Thousand Island. Ingredients 2 cups dry whole-grain macaroni pasta (brown rice or quinoa are good) water for […]

Burrito Bowl with Guacamole and Salsa

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This recipe was inspired by many trips to Whole Foods Market for a burrito bowl when I was too tired to cook. Burrito bowls came onto the scene as more people cut out refined carbs, including tortillas. This is one of my favorite easy meals. This recipe is very open to interpretation, so have fun […]

Cabbage Salad with Dijon-lime Dressing

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Using cabbage instead of lettuce makes a hearty salad, perfect for an entree. With cabbage and carrots as the foundation, almost any vegetables and beans you have on hand can be added. Sometimes I keep it really simple, using only cabbage, carrots and chickpeas, and other times I just keep adding veggies until it’s a […]

Spinach & Mango Salad

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This colorful spinach salad is a great alternative to your everyday green salad. 1 bunch spinach ½ bunch arugula 1 mango, peeled and diced 1 fennel bulb, grated or thinly sliced 1 cucumber, peeled and diced 1 avocado, diced 2 scallions, chopped 2 tablespoons fresh basil, chopped 1 tablespoon rice vinegar 1 lime, juice from […]

Tu-no Salad Wraps

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Chickpeas—aka garbanzo beans—are a perfect plant-based substitute for canned tuna when it comes to creating a healthier version of tuna salad. For this recipe, the tuna salad is wrapped in warm corn tortillas and collard green leaves. 2 cans chickpeas/garbanzo beans 4 ribs celery, diced ½ red onion, diced 2 tablespoons chopped fresh basil (or […]