Sundays are a treat for me because it usually I am able to prep food for the week, workout as long as I want, relax, and enjoy just being at home with Chloe and B.  It is so cold here and has even been feeling cold in the house.  We are all bundled up and Chloe basically stays on the couch under a blanket.  

This morning I woke up and hit the treadmill for a nice run.  I ran for 15 minutes and then did the spin bike for another 20 minutes.  After all the cardio I did some sumo squats, wall exercises, glute bridges and v crunches.  I love working out and watching Netflix documentaries.  There is something about me time that is truly amazing.

I decided to whip up this yummy smoothie bowl and carb up after my long workout.


Raspberry Smoothie Bowl

  • 1 cup unsweetened almond milk
  • 1 cup frozen raspberries
  • 1/2 cup frozen mango
  • 1/2 cup frozen pineapple chunks
  • 1 banana
  • toppings (optional)
    • I used unsweetened shredded coconut, hemp seeds and chia seeds
  • Blend until all ingredients are the consistency of sorbet.
  • Enjoy!

I love a hot cup of tea and on a morning like this it's hard to not want multiple cups.  I had a piping hot cup of Trader Joe's organic red chai this morning with a wee bit of raw honey.  Who needs coffee?


The saddest part of today will be taking down our Christmas decor throughout the house.  I love Christmas lights and everything else, but I guess it really is time.  Goodbye beautiful lights and greenery.

I am hoping to get a post up about Freezer Cooking! Stay tuned :)



This year I have decided that as part of my January goals I want to juice everyday for my health and to help rehabilitate my thyroid.  Part of that goal means sharing my juices with you folks as a way for me to be held accountable.

I have also been working out again because I have had the energy and my muscle pain and aching has been minimal.  Hypothyroidism pretty much sucks when you know how your body is supposed to feel.  By flooding my body with easily digestible nutrients I plan to get back to my healthy, fit vegetarian self.

Juice #1
  • ABCG
    • Apple (Gala)
    • Golden Beet
    • Carrots
    • Ginger Root
Juice #2
  • Spinach (lots)
  • Celery
  • Kiwi
  • Granny Smith Apple
  • Lime Juice (fresh)
Juice #3
  • Carrots
  • Apple (Gala)
  • Ginger Root
  • Tumeric Root
  • Tangerine Juice (fresh)
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This cheese ball contains only whole ingredients and is free of powder mixes.  This is perfect for the holidays or anytime when you are expecting company.  Who doesn't love a yummy cheese spread on crackers or veggies?

Ingredients:

  • two 8 oz. packages light cream cheese, softened
  • 8 oz. sharp cheddar cheese, shredded
  • one 10 oz. package frozen spinach, thawed and drained thoroughly
  • 1/4 c. onion, grated (with juice)
  • 1 tsp. ground garlic powder
  • 1/4 c. chives, chopped
  • 1/4 c. dill weed, chopped
  • 1/4 c. parsley, chopped
  • salt and pepper to taste
  • chopped nuts (optional)

  • In a stand mixer with a paddle attachment, mix cream cheese and cheddar together.  Once mixture is combined add all remaining items except nuts if using.
  • Place two pieces of plastic wrap on a flat surface and divide among the plastic wrap.  I used chopped pecans but you could use walnuts too. 
  • Divide the mixture and place on the plastic wrap then form into a ball and roll the chopped nuts around the cheese ball.
  • Once the cheese balls have been formed store them wrapped in plastic wrap in an airtight container.
  • Makes 2 Cheese Balls.
*You can shape the mixture into balls like I did here or shape the mixture into a log.

Enjoy!



Move over Thanksgiving!  Cranberry sauce is not just for the big tofurky day anymore.  I did make this recipe for Thanksgiving, BUT cranberry sauce is delicious for anything holiday related.  I have been enjoying this on toast lately and it is mighty tasty.


This recipe makes a lot so if your family isn't as crazy about cranberries as we are then just half the recipe and you will still have plenty.


This sauce would also make a beautiful gift to give in a basket of goodies too.

What You Will Need:

  • 24oz fresh cranberries
  • 2 1/4 c. sugar
  • 1 1/4 c. pomegranate juice
  • 1/4 c. whiskey (being a Tennessean I used Jack Daniels black label)
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1 large or 2 small cinnamon sticks 
  • 1 tsp. lime juice


  • Mix all the ingredients in a large pot and bring to a boil.
  • Once the mixture comes to boil, lower the heat and simmer the cranberry sauce for 20-25 minutes.
  • The mixture will thicken and the berries will pop and become syrupy.
  • Makes 36 oz.


I like the cranberry sauce to have some berries that are still whole, but the majority of the sauce I like to be drippy.  Let the mixture to cool and then store.  I like to store the cranberry sauce in a large Mason jar because its so beautiful and because glass is the best health wise for storing (no leeching).

Happy Holidays and Merry Christmas!



The holiday season is around the corner and Thanksgiving will be here next week.  For most of us with alternative diets or those of us that are trying to hit goals holidays that are centered around food can be difficult.  I hope these seven tips are helpful and take some of the stress out of your holiday.

1. Eat Meals the Day of Thanksgiving

Most people will starve themselves the day of to "make room" for the big meal later...do NOT do this!  You should never skip meals or starve your body.  Not only is this bad for your metabolism, but it is so much easier to over eat when you are mad hungry.  Be sure to eat something like you normally would so you will be less likely to overeat later.

2. Watch the Snacks or the "Graze" Bar

Whether you are cooking the big meal or just hanging around you are bound to be surrounded by food.  Snacking can get you in trouble really quick and then before you know it you have ate a lot of food and you haven't even sat down at the table yet. Be mindful of snacking or grazing as I like to call it.  Appetizers and cheese and cracker trays are just as bad, so think about limiting yourself to a set amount (like two appetizers) before the meal or just stay out of the kitchen if you don't have the willpower.

3. No FAT Pants

Fess up you have a pair in your closet.  You know what I am talking about, those pants you keep in the back of your closet or bottom of your drawer because you can always fit into them no matter how your weight fluctuates.  Or maybe they are stretch or lycra, well now is not the time to wear something that will not physically tell you that you are bloated and have eaten too much.  This may not seem like much, but you will see a difference. Wear real pants to Thanksgiving dinner.

4. Bring Your Own Food

Whether you are hosting Thanksgiving dinner or going to someone's house, bringing food is always the best way to go.  If you are trying to manage or lose weight or have an alternative diet, this is the easiest way to control what you eat on the big day.  Suggest to bring a vegetable dish or healthier dessert and then at least if you will have a good option among a buffet of not so healthful options.  Being a vegetarian and whole food eater, I am getting used to not having everyone eat like me.  This Thanksgiving I am making Beet and Apple Salad as well as this Autumn Arugula Salad with Acorn Squash and Pomegrante to give me and B healthier dishes to fill up on.

5. Be Active

This may seem silly and everyone will joke about a carb coma or turkey coma, but try to go for a long walk on Thanksgiving.  Being active may mean playing football in the yard with the kids or running a couple miles before heading to where you are going for the big dinner.  Your body will thank you for staying active and you will feel better knowing you are moving and not just laying around all day.

6. Don't Deprive Yourself

The worst thing you can do is deprive yourself and quit cold turkey so to speak.  If you are a gravy lover or sweets fiend, then just limit yourself to a moderate amount.  When you tell yourself you can't have something it will make it that much more difficult for you to stay on track for the long haul.  Don't compromise your long term goals, but don't be unrealistic in your expectations for yourself.  Load up your plate with things you should be eating and then add a little bit of the things that aren't so good for you if it will keep you on track.  I like to use the two bite rule for this.  Just try two bites of the bad food and 8 times out of 10 your craving will be satisfied.

7. Have Fun! Don't Stress

Enjoy yourself and have a good time.  Thanksgiving is about family and being thankful.  Celebrate in your health and the health of those you love.  The more you stress over the food aspect of the holiday, the less time you have to enjoy your blessings.


I hope these tips help you treasure Thanksgiving and keep you from feeling like a stuffed turkey!


Usually by the time Sunday hits most of the meals I make are just throw togethers.  These quesadillas are easy and great if you are in a pinch and short on ingredients or time.

What You'll Need:


  • 1 cup broccoli steamed, chopped into small pieces
  • 1 15 oz can black beans, rinsed and drained
  • 1 small tomato, seeded and chopped
  • 1 Tbsp. onion minced
  • 1/2 tsp. each chili powder, ground cumin, and smoked paprika
  • 1/4 tsp. dried oregano
  • 2 Tbsp. salsa
  • cheese (optional)
  • whole wheat tortillas
  • Mix all the ingredients together except the cheese and tortillas of course.

  • Once everything is mixed together place a small amount of cheese on the tortilla and then spread the mixture on the tortilla and sprinkle with a little more cheese.


  • Once the quesadillas are assembled, place them on a griddle over medium heat until the tortilla is golden brown.  Flip the quesadilla and continue until the cheese melts and both sides are golden brown.

  • Serve the quesadillas with your favorite salsa or guacamole.
  • Serves 2-4*
  • We got 2 quesadillas out of this recipe but that is only because we were crazy hungry.  You could easily get 4 servings out of this recipe.






With all this chilly and frankly cold weather all I want to do after a long day is head home to cozy up with a large warm bowl of soup.  I think most of us have memories of grilled cheese and tomato soup where the bread is white, the cheese very orange, and the soup from a can.  Since changing my lifestyle I have become an awesome re-inventor.  I am always taking classics that I love and re-inventing them to suite my grown up palette as well as my new health concerns.  Before I would have thought that there is no way to make a velvety tomato soup without the use of butter or cream, but now I actually prefer this one.  B and I agree that this recipe is extra tomato-y and all that tomato flavor translates to yum.


Instead of having a grilled cheese sandwich I tossed up a yummy salad.  I typically would prep everything for a salad myself but Publix had a sale on their premium bagged salads so I went with an apple, cheese and walnut one.  And if you are wondering yes you read cheese, I am not strictly a vegan but I do like to make vegan food.  Outside of French pastries and cheese  I was never really a dairy eater anyways :)

For the Soup:

  • 28 oz can organic crushed tomatoes 
  • 28 oz can organic fire roasted diced tomatoes
  • 1 large onion chopped
  • 2 ribs celery chopped
  • 1 cup carrots chopped (3-4 large)
  • 1 clove garlic minced
  • 1/4 cup fresh basil finely chopped
  • 1 Tbsp. sugar
  • 1-2 Tbsp. extra virgin olive oil
  • salt and pepper to taste

  • In a large pot over medium heat warm the olive oil and saute  the onion, celery and carrots until soft about 6-8 minutes.  Once the vegetables are soft add the garlic to the pot and lightly salt.
  • Add the tomatoes to the pot and bring to a boil.  Once the mixture comes to boil, reduce heat to simmer.  Use an immersion blender* to blend the soup until smooth.
  • Once the soup is smooth stir in  the sugar and half the chopped basil.  The sugar helped to cut some of the acid from the tomatoes.  Simmer the soup for 20-25 minutes to create a richer flavor.
  • After the soup has simmered stir in the remaining basil and serve.

  • Serves 6-8
*If you do not have an immersion blender use caution.  You can add the mixture to a blender or food processor, but you will need to cool the soup first.  I recommend an immersion blender because it is easy to use and clean and allows soups to  have a creamy texture without having to add dairy.


I am going to go ahead and warn you...this soup is trouble.  It is so good and so easy you will want to make it all the time.  Just be sure you keep all the ingredients on hand ;) and yes you will need a very crusty loaf of bread for all this velvety tomato goodness.

Enjoy!






Here Are 10 of My Favorite Things:


1. Meal Prep.  I love prepping food for the freezer and the work week ahead.  Putting food in the freezer allows me to prepare food when I have time (usually on the weekends) and then pull them out for weeknight dinners.  I can usually pop them in the oven or cook in the slow cooker while I am out.  I am especially loving Fiesta Pinto Beans and Chipotle Black Bean and Quinoa Soup right now.  I will  double the recipe, mix up all the canned and chopped ingredients and freeze them in bags lying flat in the freezer.  Then I just pop then out when I want to drop in the slow cooker and add the dry beans and liquid...voila! Dinner makes itself while you are out making money.

2. Decorating our House.  I am so pleased with how my projects have turned out so far.  I have hung the canvas I painted, sconces and frames in the dining room and have started a collage of bits on the living room wall.  I still need to fill the frames, but that should be easy since we just got our engagement photo proofs back this week.

3. Apple Cider.  Fall is apple season and I love incorporating the flavor of apple cider into unexpected places.  These Whole Wheat Apple Cider Pancakes  are so tasty with this Apple Cider Syrup and I've successfully made vegan variations of both recipes.

4. Reading.  Right now I am really enjoying Michael Pollan's book In Defense of Food.  It is a great read and I highly encourage it to anyone that is food curious, loves nutrition or is making a change in their lifestyle.

5. Hot Tea.  Recently I have been trying to get off caffeine and not be so dependent on the stuff.  I have always enjoyed hot tea, but within the last week I have been drinking it basically everyday.  I believe I am having some thyroid issues, so I have been limiting caffeine to prevent inflammation.  Tazo makes some great options that are crafted for the gourmet palate.  My faves are the passion iced tea and focus blend.

6. Soup.  There is nothing better on a chilly autumn night than a cozy, steaming bowl of soup.  We have been eating everything from verde white bean soup to basic tomato.  I am even planning to whip up a batch of potato leek soup later today using almond milk and cauliflower instead of cream.  Stay tuned for the recipe...

7. Fitness Motivational Board.  I love having options when I am working out and staying fit.  Variety makes the world go round and I really enjoy having workout routines and exercises pinned in my at home gym for ease.  I have even caught B sneaking a peak of the kettlebell and tricep routines.  My Fitness Motivational Board is an absolute must.

8. Pumpkin.  There is no denying it...I am pumpkin OBSESSED.  I love it in all sorts of things this time of year from pumpkin cream cheese to pumpkin coffee cake and even pumpkin mac and cheese.  I can't get enough of the stuff and I love that pumpkin can be used in so many ways.  Sweet or savory it is the perfect addition to pasta dishes, protein smoothies and baked goods.

9. Thanksgiving Food.  It may not be "Turkey" Day yet, but who cares!  We may not be eating turkey around these parts, but you better believe we have already been enjoying all the flavors of the season.  Vegetarian Gravy is already a hit in our house.

10. Vega One Protein Powder.  This stuff rocks!  Vega One Protein Powder is great because it is vegan protein powder made from peas and other things.  I like the taste, texture and the fact that it has additional nutrition added in every scoop.  I mix it in a Mason jar with almond milk or sometimes put it in the blender with frozen fruit or anything else that sounds good.  The Vanilla Chai flavor is my favorite so far.

Happy Fall Ya'll!




Tuesdays and Thursdays are kinda crazy for me because I have my paralegal classes on those days.  I have night classes and usually leave my house a little before 5 o'clock and am gone until almost 10 o'clock, so that means no dinner.  I always pack a snack to eat during class like trail mix and I always make a juice to take with me on my long drive to Emory, but I get hungry.  Eating healthy is wonderful, but part of that means lots of small meals instead of three huge ones. 

This sandwich is the best of PB&J, but the strawberries give a fresh taste and are not processed like conventional jam.  This sandwich was my dinner, but would make a tasty snack too!


PB&Strawberry Sandwich


  • 2 slices cinnamon raisin bread (I use Ezekiel Bread)
  • 1 tablespoon peanut butter (could sub any nut butter or sunbutter)
  • 2 large strawberries sliced thin

  • Spread the peanut butter on the bread. 
  • Place the strawberries in a thin layer on one side of the peanut butter.
  • Put slices together peanut butter sides together and ENJOY!
Serves: 1






As part of my Vegetarian Challenge I have been looking for creative ways to enjoy foods I love, but make them healthy and meat free.  I love veggies and I love southwest/tex-mex flavors so this seems like an easy way to put together a yummy lunch.


Southwestern Salad with Salsa Ranch Dressing

Salad:
  • 2 cups organic baby spinach
  • 1 cup organic baby arugula
  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup grape tomatoes, halved
  • 1/4 cup cucumber, chopped
  • 1/4 cup corn
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon red onion, minced
  • 2 tablespoons, cheese of choice
Dressing:
  • 2 tablespoons salsa of choice
  • 1-2 tablespoons ranch dressing of choice

  • Combine all the salad items in a large bowl or on a large plate.
  • Mix ingredients for the dressing.
  • Toss salad in dressing and ENJOY!
Serves: 1



I had leftover butternut squash and sweet potato and voila...these burritos were born.  The squash or sweet potato adds a nice hearty touch to these burritos without you even knowing that you are eating something healthy.  Between the black beans, cheese, and rice you will feel like you are at your favorite burrito joint, but you are eating something made from whole foods with full flavor.  My Red Pepper Pico Salad makes a fabulous side to these burritos.

Rice and Bean Burritos with Butternut Squash

  • 1 cup mashed butternut squash or sweet potato ( I used a combination of both)
  • 1 cup black beans, drained and rinsed (about half a 15 oz can)
  • 1 cup brown rice, cooked
  • 3 chipotle peppers in adobo, seeds removed and minced
  • 1/4 teaspoon each garlic powder, oregano, and cayenne 
  • 1 teaspoon ground cumin
  • 1/2 cup shredded cheese of choice
  • 4 whole wheat flour tortillas
  • spinach or lettuce of choice

  • Combine all ingredients except the spinach and tortillas in a large bowl.
  • Once all ingredients are thoroughly combined divide mixture into four equal parts.
  • Place a small amount of lettuce or spinach on each tortilla.
  • Place rice and bean mixture on each tortilla and roll as you would a burrito.
  • Heat a skillet or griddle to medium-high heat and add the burritos.
  • Cook until golden on each side and remove from pan.
Serves: 4 



This salad is a spin off of pico de gallo, is simple, and overwhelmingly refreshing.  I love this salad as a side dish to my Rice and Bean Burritos with Butternut Squash.

Red Pepper Pico Salad

  • 2 cups grape tomatoes, halved (could use regular tomatoes instead)
  • 1 medium red bell pepper, chopped
  • 1/4 cup red onion, diced
  • 2-3 tablespoons cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • salt to taste

  • Combine tomatoes, red bell pepper, onion, and cilantro in a medium size bowl.
  • Whisk lime juice and olive oil together, then pour over salad.
  • Salt to taste.
Serves: 4





I love sweet potatoes because they are filling, nutritious, and can go sweet or savory.  I love anything that is southwest or tex-mex influenced and this definitely fits the bill.


Southwest Stuffed Sweet Potatoes

  • 2 large sweet potatoes
  • 3 chipotle peppers in adobo, seeds removed and chopped
  • 2 tablespoons red onion, minced
  • 1 15oz can black beans, drained
  • 1/2 cup corn (I used frozen that was thawed)
  • 1/4 teaspoon of oregano and garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons light sour cream
  • 1/2-1 cup shredded cheddar cheese

  • Wrap sweet potatoes and foil and bake 40-60 minutes or until fork tender at 350F.
  • In a large bowl combine beans, corn, spices, onion, and sour cream.
  • Once potatoes are tender remove from the oven and set cool enough to touch.  Once you can handle the potatoes, cut them in half length wise and remove the filling.  *Be sure to leave a small ring of potato in the skin for stability when you fill them.
  • Fill the sweet potatoes with the mixture and place on a baking sheet.  Sprinkle the tops with the cheddar cheese and return to the oven.
  • Bake the potatoes uncovered for 25-30 minutes or until cheese is melted and filling warm at 350F.
  • Serves: 4 (one half per serving)
ENJOY!





On Fridays I try to fancy up dinner a little bit.  Notice that I only said a little bit.  I have so much produce in my refrigerator from my large trip to Whole Foods earlier in the week that it is like shopping through my crisper drawer.  I decided to make a main dish of butternut squash flat bread with a side of marinated tomato salad and a fruit dessert of strawberry mango quinoa salad.



I found this recipe and it served as my inspiration for the flat bread.  I didn't have as much kale as the recipe called for so I used some spinach, used my own dough recipe with whole wheat flour and flax seed meal, and used a cheese blend from Trader Joe's instead of the mozzarella.

The flat bread was delicious!  The butternut squash is hearty and sweet once roasted, the greens are savory, and the crust is nutty.  I even had enough butternut squash leftover to make these butternut squash pancakes for breakfast.  It might sound odd, but when roasted butternut squash reminds me of pumpkin and could go sweet or savory.



As a side I prepared some marinated tomatoes.  They were bursting with favor and a fresh addition to our meal.  Here is how I made the Marinated Tomato Salad.


We finished the meal off with some Strawberry Quinoa Salad with Honey Lime Dressing and watched a movie.  There is nothing better than making a healthy, scrumptious meal for the one you love.

Happy Weekend!



What could look better than colorful fruit and quinoa?  Not much.  This salad is a great way to feel like you are treating yourself with something indulgent while still eating healthful.

Strawberry Quinoa Salad with Honey Lime Dressing

Salad:
  • 3 cups strawberries, sliced
  • 1 cup mango, cubed
  • 1/2 cup quinoa, cooked
  • 1 tablespoon mint, chopped
Dressing:
  • 1 tablespoon coconut oil, melted and in liquid form
  • 2 tablespoons honey
  • 4 tablespoons lime juice

  • Combine strawberries, quinoa, and mango in a large bowl.  Mix dressing ingredients together in a small jar or bowl.  Whisk coconut oil, honey, and lime juice until completely combined.  Pour dressing over salad mixture and combine.  Garnish with chopped mint.
  • Serves: 4-6
Enjoy!



Not only are tomatoes sweet, acidic, and very flavorful but they are one of my favorites.  This salad is so simple and so tasty you will be throwing it together for all sorts of occasions.

Marinated Tomato Salad

  • 10 oz grape tomatoes, halved
  • 1 tablespoon parsley, julienned
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tsp dried oregano
  • salt & pepper to taste

  • Combine the vinegar, oregano, salt and pepper in a medium size bowl.  Whisk in olive oil and combine.  Add tomatoes and parsley, then toss.  Return tomatoes to refrigerator for at least 30 minutes before serving.
  • Serves 2

Enjoy!



I'm a creative cook I will admit it but it has been a bit of a challenge eating as a vegetarian this week.  I could eat a lot of salads, but the boyfriend not so much.  I am blessed that he is game to try anything I make and rarely complains, so I decided to make something close to what we would normally eat and enjoy...spaghetti squash it is.

I've seen it on every cooking show and while it always look so tasty, I've never prepared it.  After making it I can honestly say I didn't miss the noodles or starchy pasta and truly like it better.  I decided to make spaghetti squash with homemade marinara and threw in a toasted slice of whole wheat bread too.

I prepared the spaghetti squash like theKitchn explained and it turned out fabulous.  The squash was stringy and moist like fresh noodles but actually had a taste unlike plain pasta.  My favorite marinara recipe is from the Pioneer Woman.  The recipe makes quite a bit, but it freezes so well so I love it to pull out in a pinch.  I finished the meal off with a slice of toasted whole wheat sandwich bread drizzled with a little olive oil and Italian seasoning.

This was the perfect lunch and would make a delicious dinner with a big huge salad.  I hope the next time you pass the spaghetti squash at the market you decide to take him home!

Enjoy!



As part of my veggie centered challenge I have been finding all sorts of ways to see vegetables in a new light and make them the star of my meal.  I made this for dinner last night and not only was it SO filling, but I didn't feel bloated or huge afterwards.  This meal uses roasted sweet potatoes and a hearty kale and spinach salad and your family won't know that it's "healthy food".

BBQ Roasted Sweet Potatoes

First, I cleaned a large sweet potato and then cut it into cubes.  I decided to not peel the potato because it's easier and I don't mind the skin at all.

Preheat your oven to 425 F.
Spread the sweet potatoes on a baking sheet and toss with extra virgin olive oil (about 1-2 tablespoons).
Next, sprinkle with sea salt and cracked black pepper.
Bake for 15 minutes then turn the potatoes over.
Return the potatoes to the oven to bake for another 15 minutes for a total of 30 minutes.
Remove the sweet potatoes and drizzle with your favorite BBQ sauce while the potatoes are hot.  I only used about a tablespoon.


Kale and Spinach Salad

This salad was inspired by The Chew's Kale Hero Salad.

  • 2 cups baby kale
  • 1 cup baby spinach
  • 1 tablespoon chopped almonds
  • 1/2 fuji apple chopped
  • 1 teaspoon fresh ginger minced
  • 1-2 tablespoons balsamic vinegar
  • 1-2 tablespoons olive oil
  • 1-2 slices fresh mango chopped
Combine the apples, vinegar, and ginger in the bottom of a large bowl. 
Whisk in the olive oil and combine.
Add the greens and toss.  Once the dressing has coated the lettuce then add the mango and apples.
This salad is huge and makes one large serving or two smaller ones.

Enjoy!





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