I am so excited about cooking and sharing on Fox 5 Good Day Atlanta, how you can stay Fit and Fabulous for 2017, using 5 main ingredients under 30 minutes.
This salad was inspired by that simple challenge. We can do it and we can do it deliciously, with hardly no effort at all, using some of my easy recipes. It just takes some preparing and a bit of creativity. I love this salad, because it has over 26 grams of protein, that is vegetarian and about 15 grams of carbs. I love those numbers.
I hope you tune in to Fox 5 Good Day Atlanta Thursday Feburary 9th at 9:00 am, but until then, enjoy this salad. Oh yeah! Do not forget to always Set the Table with Love.
Pear and Beet Salad
4 small roasted or marinated beets, (I used Love Beets, already peeled and marinated or roasted for you and they are organic and delicious.)
1 bosc pear
2 cups of your favorite greens, chopped, ( I used romaine lettuce.)
2 tbsp of your favorite cheese, ( I used parmesan, vegetarian.)
1/2 cup roasted pumpkin seeds
Add the lettuce to a salad bowl. Place the beets around in different places around lettuce, add the pears on top of the lettuce, sprinkle the cheese and the pumpkin seeds. You may have pumpkin seeds left over, eat them as a snack later.
Add a pinch of sea salt, cracked black pepper. Drizzle a little balsamic glaze and olive oil. Salad done.
You can also use nuts, instead of seeds. You can also add other veggies, like sautéed zucchini and yellow squash.
Thanksgiving is next month and I am always thinking about what will I do differently this year. Then I remember that I go out of town each year and visit my family, so it’s more like what will I do differently for Christmas this year. Lately, for the past 3 years I have been doing a French country inspired Christmas dinner, but I want to switch it up a bit. I want to do more of a vegetarian theme dinner. I know my boys, they will not have that at all, but I will incorporate more plant-based recipes this year. I always add a new vegetarian plant based recipe each year and less meat, getting closer and closer to my vegetarian Christmas dinner, more and more. LOL.
This particular dish came about when I was thinking of my past made coursed for Christmas, usually I like to do a Beef Bourguignon, but if I could do a take on that recipe using vegetables. Now this recipe is not like Beef Bourguignon, at all but the richness of it from the wine and the balsamic vinegar, reminded me so much of the dish. It could easily be a main course for vegan or vegetarian table.
I toasted quinoa and almonds to add some protein and texture, some cranberries and lemon zest and you have a deliciously decadent, rich, and refreshing dish for Thanksgiving or any time of the Fall and Winter season.
I hope you enjoy this recipe as much I did today. You can add walnuts, or any other nut your prefer, instead of almonds. I had almonds and hand and I believe in using what you have.
Enjoy and Remember to Set the Table with Love.
1 medium butter squash, peeled and chopped into 1-2 inch pieces
1 pound brussels sprouts, peeled and halved
3 medium purple sweet potatoes, peeled and chopped into 1-2 inch pieces
2 tbsp olive oil
1/4 cup chopped onions
2 garlic cloves, peeled and diced
1 tbsp sea salt, or taste
1 1/2 tbsp Harissa seasoning, adjust to your heat preference
1 tbsp brown sugar
1 1/2 cup red wine
1/4 cup balsamic vinegar
Garnish: Toasted Quinoa, Toasted Nuts, Cranberries and Lemon Zest
Preheat the oven 375.
In a large cast iron skillet on medium high heat, add the oil and chopped veggies and sea salt. Cook for about 10 minutes. Add the onions and garlic. Add the Harissa and brown sugar Stir and cook for another 5 minutes. Add the wine and vinegar.
Place the cast iron skillet in the oven and roast for 30-35 minutes until the vegetables are brown and a fork can go through the vegetables easily.
I love tacos!!! I am loving even more the creativity these street tacos are delivering to our taste buds. Here’s a quick one you can try at home. I topped it with Go Raw Tangy Lime Coconut Crisps, these yummies took this taco to another level.
1 medium sweet potato, peeled and cubed ( small cubes)
1 can organic black beans, drained
3-4 Sprouted Corn tortillas
1 1/2 tbsp olive oil
1/4 cup chopped red onion
1/ 4 cup chopped red bell peppers
1/2 cup avocado, cubed
1 tsp freshly squeezed lime
1/2 tsp smoked chili powder
1/2 tsp garlic powder
1/4 tsp cumin powder
Salt and pepper to taste
The finish touch: Handful of Go Raw tangy lime coconut crisps, for each taco
Place cubed sweet potatoes on parchment papered cookie sheet. Drizzle with oil and a little sea salt. Roast for 25-30 minutes on 375, until golden brown.
In a sauce pan add drained black beans with a little olive oil and stir and cook on medium high heat. Add all your spices and continue to cook and stir, until the beans are warmed through completely. Set a side.
Take 3-4 sprouted tortilla shells ( warmed) and add the beans first and then the sweet potatoes. Add your onions, peppers, avocados and cilantro and a drizzle of the lime juice. Top it all of with Go Raw Tangy Lime Coconut Crisps for a nice sweet and tangy finish.