Category Archives: Salads

Peach Caprese Salad with a Balsamic Reduction & Honey Glaze

Summer births beauty and freshness and joy.

And today, those things are in the form of a salad. Simply put: try it.



  • 1 large ripe peach, sliced
  • 2-3 oz fresh mozzarella, sliced
  • green & purple basil (approx 4 leaves, julienned)
  • handful cherry tomatoes, sliced in half
  • 1 tsp honey
  • 1/3-1/2 c. balsamic vinegar (reduced following this process)
  • Coarse salt & freshly ground pepper to taste

Reduce balsamic vinegar.

Slice & arrange the mozzarella, peach, and tomatoes. Drizzle with the balsamic reduction & honey. Top with fresh basil. Season with salt & pepper. Enjoy!


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Asian Quinoa Salad

Saw this recipe and I just had to make it. We were not disappointed!


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Red Quinoa, Mango & Black Bean Salad

I think my favorite thing about this dish is that it looks pretty 🙂 I’m a big fan of food that is beautiful to eat and tastes yummy. This dish fits BOTH bills 🙂

Now Steve… he’s is not a huge quinoa fan. He tolerates it…but he doesn’t love it.  I’ve told him since we have to go Gfree, that he’s going to have to learn to love it…or at least love it enough to eat it weekly!

This salad was really good though. Refreshing. BUT, it absolutely NEEDS the mango. If you can’t buy really sweet/ripe mango, skip this salad. Or add in a sweeter dressing… or another comparably sweet fruit. You really need to have something sweet in here in order for it to fly. I personally also feel that it needs the avocado~ but I’m a huge avocado fan 🙂

I especially liked the red couscous~ perhaps better than the regular quinoa. It was more mild, maybe?


  • 1. 5 c. red couscous, dry
  • 1 large mango, diced
  • 2 green onions, diced
  • 4 grape tomatoes, cut into 8ths
  • 1.5 large avocados, diced
  • 1 can organic black beans, drained & rinsed
  • 1/2 bunch cilantro minced
  • 2 limes, juiced
  • 1 tsp honey
  • 1/2 tsp cumin
  • 1/2 tsp chipotle pepper seasoning
  • salt & pepper to taste

Prepare the couscous according to package directions. Chill.

Then add in all of the ingredients to the quinoa up through the cilantro.

In a separate bowl, mix the lime juice, honey, and seasonings. Feel free to add more sweetness if you wish. Toss together and enjoy.

This would be GREAT with some red onion or even a minced jalapeno…yum!


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Filed under Gluten Free, Salads, Salads, Side dishes

Meals Week of April 22nd


Breakfast~ Almond flour pancakes
Dinner~Wisconsin Style Chili (it was cool outside today 40s/50s and windy so chili fit the bill)

Sunday: Lunch~ leftover chili & romaine lettuce salad
Dinner~ Roasted veggies with sage & lemon (although, this time I’m swapping out broc/calif for bell peppers, sticking with sweet potatoes only, and adding in shitake mushrooms)

Monday: Lunch~ Couscous, Mango & Black Bean salad … perhaps something like this ~ or this, and I’ll likely add in avocado
Dinner~Portabellas stuffed with sweet Italian chicken sausage and caramelized onions (something similar to this, sans bread crumbs) and a side of mashed sweet potatoes

Tuesday: Leftovers

Wednesday: Baked Chicken with micro greens salad

Thursday: Leftovers

Friday: Wild caught Alaskan Salmon with brown rice & steamed asparagus with lemon & olive oil

Saturday: Chilled Salmon Salad (with leftover salmon),  pine nuts, & and feta

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Apple, Craisin, & Toasted Pecan Rice Salad with Orange Honey Dressing


Steve recently discovered he had some gluten sensitivities.  As a result, our family is now embarking on a new adventure of the gluten free variety. While I’m fairly familiar with gluten free cooking… (and familiar with naturally gluten free foods), I am SO NOT prepared for gluten free baking. We shall see how this all goes! Let’s just say I will definitely still be baking with wheat b/c I’m not sure the Pax and I can give up “regular” bread 🙂

I originally wanted to make this dish with quinoa, but sadly, I was out! Enter brown rice as a substitute.

Salad ingredients:

  • 1 c. dry brown rice (I would have preferred wild rice in this dish if possible)
  • 1/4 c. craisins
  • 1/4 c. golden raisins
  • 1/2 c. pecans, lightly toasted (I toasted these in a dry fry pan for a few minutes watching constantly)
  • 1 can organic chick peas, drained & rinsed
  • 1/2 c. organic frozen peas, thawed
  • 2 organic green onions, diced
  • 1 organic apple, diced, (I left the skin on)

Cook rice as per package instructions. It usually takes about 40-50 minutes. Cool. Toss all remaining ingredients together in a large bowl.

Top with the dressing below & chill.

Dressing ingredients:

  • 1/2 c. orange juice
  • 1/4 c. balsamic vinegar
  • 2 Tbsp dijon mustard
  • 4 tsp honey
  • salt & pepper to taste

Whisk ingredients together. Pour 1/2 dressing mixture on the dish and chill. Immediately before serving add some of the remaining dressing until it seems like it’s the right amount. Enjoy!!


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