Arugula, Lentil, and Sweet Potato Salad

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After the gorgeous and eternally young Christie Brinkley recently shared with People magazine that she snacks on melon and walnuts and eats beans and veggies for lunch and dinner, I was compelled to do the same. Do I expect to wake up one day looking like Christie? Of course not. But I love that the model, who’s been a vegetarian since the age of 13, is extremely health conscious and opted to share her ‘secrets’ with us. Besides, if it’s good enough for her, it’s certainly good enough for me. 

So, in an effort to include more beans and veggies into my meals, I’ve been going through old recipes and coming up with some clean and simple new ones–like this Arugula, Lentil, and Sweet Potato Salad. Not only is this salad extremely tasty, it’s also unbelievably easy to throw together, making it the perfect on-the-go meal. I’ve taken it to work with me nearly every day for the last week and it always leaves me feeling full and satisfied. I think Christie must be on to something…

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Purple Potato Quinoa Salad (or Rainbow Salad)

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“Eat the Rainbow.”  I’ve heard this saying at least a million times and the main idea behind it is that you should consume a wide variety of foods to ensure that you’re getting all of the nutrients your body needs. In my mind, this Purple Potato Quinoa Salad is the epitome of eating the rainbow! And since I’m throwing old adages around, I’ll toss another one out there: “You first eat with your eyes.” Basically, the more visually appealing the dish, the more likely you are to want to eat it and to enjoy it. Yep, once again, I’m reminded of this salad.

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Vegan Sweet Potato Bisque

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Well hello my long-lost friends!!

I can’t stand that it’s been so long since my last post!! To be perfectly honest though, I needed to take a break. The past month, all of my free time has been consumed by the typical holiday madness, a much-needed trip to see my family, doctors appointments, an unexpected surgery (with another one in just a few days), and getting back into my regular routine.  As I finally (and stubbornly) came to realize about a month ago, I had been burning the candle at both ends and my body was begging me to slow down and relax. A small hiatus was a must.

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Roasted Cinnamon Apple and Sweet Potato Quinoa Salad

20131125-100951.jpg With only two days left until Thanksgiving, this is about the time when I start putting the finishing touches on the holiday menu. This year is a bit different though: my hubby, stepson, and I are all visiting my amazing in-laws. Because I’m a guest in a house full of big-time meat eaters, I’ve decided that, rather than make a bunch of food and take command of the entire kitchen, I’ll make one big dish containing many of my favorite fall foods and flavors. (Oh yeah, and I might just have to make this too.)

This year’s dish–Roasted Cinnamon Apple and Sweet Potato Quinoa Salad–was inspired by something I picked up from Central Market last week to take to my work’s pre-Thanksgiving feast. Not only did I instantly fall in love with the dish, I swore that I would make my own version as soon as I had the time. Well, now that I’m finally on break, the first thing I did (actually, the second thing–the first thing I did was take a nap) was to heat up the oven and roast some cinnamon-spiced apples and sweet potatoes…
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Peppered Arugula and Asparagus Salad

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While on my (short) summer break and in-between jobs, I decided to pick up a part-time position as a hostess at my favorite nearby pizza restaurant–which probably sounds like a death wish for someone who is both lactose and gluten intolerant. In truth, this particular restaurant holds a special place in my heart; it’s where my hubby and I had our first date. I can still clearly remember sitting at the bar with him, laughing awkwardly at everything he said and smiling shyly between bites of pizza. I thought then–and I still think now–that my hubby was so cute, sweet, and affable. Now, every time we go to that restaurant I’m reminded of how I began falling in love with my hubby on that first night.
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