Summer Salad Series: #2 – Going Green

Tonight’s recipe may seem somewhat underwhelming, but Mama Earth‘s latest delivery of organic goodies provided us with a bag of the most beautiful wild greens! They also provided the recipe for the salad dressing I used tonight. Simple, healthy, and delicious – doesn’t get much better than that.

In other news, my boyfriend’s sister had a baby boy on the weekend and I just returned from out of town to see him! Talk about cuteness overload. I’ve never held such a tiny person in my arms. His teeny little fingers and toes have got me thinking about trying some sort of “baby-inspired” recipe… Something with baby carrots perhaps? Or mini muffins? I think I’m leaning most towards these little No-Bake Energy Bites that I pinned on Pinterest a while back! Stay tuned ;)

Summer Salad Series: #2 – Going Green


Fresh, Wild Greens

Grape Tomatoes

White Button Mushrooms


Dressing: Combine 1 tbsp lemon juice, 1/2 tsp dijon mustard, a pinch of sugar, and a pinch of salt. Slowly whisk in 2 tbsp of olive oil. You could also try adding some fresh or dried herbs! I used a bit of basil.


Meatless Monday: Sweet Corn & Black Bean Salad

Happy Meatless Monday! This week’s recipe was one of those recipes that just got thrown together with whatever was lying around the kitchen. The result: a fresh, tasty, super healthy lunch :)

Sweet Corn & Black Bean Salad


2 cups black beans, rinsed and drained

1 cup frozen sweet corn, thawed

1/2 cup grape tomatoes, roughly chopped

1/2 cup chopped bell peppers

1/4 cup finely chopped red onion

1 large handful fresh cilantro, chopped

1 tbsp olive oil

2-3 tbsp freshly squeezed lime juice (about half a lime)

Pepper, to taste

Simply mix everything together! I had this salad on a warm, whole wheat tortilla with a bit of cheddar cheese sprinkled on top. I threw the salad in a saucepan for a couple of minutes to heat it up and added some cayenne pepper to give it a bit of a kick. Enjoy!

Cranberry Pecan Quinoa Salad

If any of you remember my post from yesterday, I made a tasty veggie and tofu stirfry with quinoa for dinner.  I ended up having some leftover quinoa that I planned to use in a salad, and I had promised I would share the recipe with you all today. So here you are!

Cranberry Pecan Quinoa Salad


Leftover quinoa (somewhere between 1 and 2 cups)

1/4 cup dried cranberries

1/4 cup chopped pecans

1-2 tsp olive oil

About 1 tsp of orange zest

3-4 tbsp of freshly squeezed orange juice

A pinch of herbs, such as basil or thyme

Simply stir the cranberries and pecans into the quinoa. Whisk together the remaining ingredients and pour the dressing over the salad; mix to combine.

This was a perfect, light lunch to enjoy in the GORGEOUS weather we had today. I couldn’t help but abandon my gigantic pile of school work and head outdoors to get some much needed vitamin D :)

– Be Well xo

Beat the Blues

Feeling fatigued, unmotivated, or just down in the dumps?  These are some common symptoms of the “winter blues”.  Check out the entry I did for the University Health Network’s Wellness blog earlier today on beating the winter blues: Beat the Blues @ Work. The entry summarizes a recent report by the Canadian Mental Health Association on the lack of motivation and fatigue that usually results from dealing with the long winter months.

Here’s a recipe I found that’s sure to give you an energy boost!  I have to admit that I haven’t personally tried it, but it’s in my vegetarian cookbook and the picture just looks so colourful and fresh that it MUST taste wonderful!

Raw Energy Salad


1/4 cup pumpkin seeds

1/4 cup sunflower seeds

2 tbsp sesame seeds

2 tbsp cumin seeds

1/4 of a red cabbage, finely shredded

1 large carrot, grated

1 cooked beet, grated

2 cups baby spinach leaves, finely chopped

1 red onion, thinly sliced

1/4 cup dried currants

3 tbsp finely chopped fresh mint


Finely grated zest and juice of 1 orange

3 tbsp pomegranate molasses (I have personally never heard of this. If I were making this recipe, I would probably just substitute this ingredient with simply pomegranate juice or lemon juice.)

1 tbsp extra virgin olive oil

Freshly ground pepper


1. Toast the pumpkin, sunflower, sesame and cumin seeds in a medium frying pan over medium heat until golden brown (about 3-5 minutes or so).

2. Combine the cabbage, carrot, beet, spinach, onion, currants, mint and toasted seeds in a large salad bowl.

3. Whisk the orange zest and juice, pomegranate molasses (or other substitute), and oil in a small bowl. Pour the contents over the salad, toss to combine, and season with pepper to taste. Get ready to feel energized!

If anyone is curious about the cookbook this recipe came from, it’s called “Vegetarian” and was written by Ting Morris, Rachel Lane, and Carla Bardi.  The cover looks like this: