Warm Pasta Salad with Tofu Rapini and Bell Peppers

This no fuss vegan Warm Pasta Salad Perfect is meant to be eaten warm, but is just as tasty at room temperature or even right out of the fridge, making it a perfect choice for any season or any occasion!

This no fuss vegan Warm Pasta Salad Perfect is meant to be eaten warm, but is just as tasty at room temperature or even right out of the fridge, making it a perfect choice for any season or any occasion!

Here’s another super quick, super easy, no fuss pasta recipe that I came up with yesterday. 

It was 4:30 in the afternoon, I had ZERO inspiration, close to nothing in the fridge, yet I had to come up with a blog post for today, AND make supper for HubB2B and I. So I grabbed whatever I thought would work great together (down to my last tablespoon of Dijon mustard, that’s how bad I need to hit the grocery store!) worked a little bit of magic and this is what came out at the other end. 

You know what they say, right? Sometimes, the best recipes are created out of bare necessities. Well, this is definitely one of them! Man is this thing ever yummy! And the good thing is you can totally adapt it to whatever “necessities” you have available at the time, too. Use broccoli, kale, broccolini, spinach, collards, arugula, or whatever greens you happen to have on hand instead of the rapini. Likewise, you could totally replace the bell peppers with carrot sticks, mushrooms, zucchini, aubergines, tomatoes… feel free to add or sub!    continue reading

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Thai Fusion Veggie Noodle Salad

In the mood for Thai but not sure if you prefer soup or salad? No need to decide! This Thai Fusion Veggie Noodle Salad offers the best of both worlds: a plethora of veggies, loads of chewy Konjac noodles and an explosion of delicious Thai flavors. All cravings addressed!

In the mood for Thai but not sure if you prefer soup or salad? No need to decide! This Thai Fusion Veggie Noodle Salad offers the best of both worlds: a plethora of veggies, loads of chewy Konjac noodles and an explosion of delicious Thai flavors. All cravings addressed!

I came up with this salad recipe last week, on a night where I really was in the mood for a hot bowl of Thai Coconut Curry Soup but sadly didn’t have all the necessary ingredients. Plus, also felt like I needed to whip up a huge salad, because I had a bunch of veggies that were in dire need of getting used up. 

So, I decided to sort of fuse both dishes together, — hence the name Thai Fusion Veggie Noodle Salad — so I would get the best of both worlds. 

I totally played it by ear and didn’t measure or write anything down: I just used a little bit of this and a little bit of that and let my creativity (and the content of my fridge) guide me. But the resulting dish was so crazy yummy that I ran to my office the second I finished eating to write down every single ingredient that I’d used to make it. I just had to share this recipe with you, and well, log it so I would get to make it again, and again, and again. continue reading

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Spicy Oven Baked Sweet Potato Fries

Spicy Oven Baked Sweet Potato Fries that are crispy on the outside, soft on the inside, and all kinds of tasty! Oh, and did I say, all kinds of good for you? Yeah, that too!

Spicy Oven Baked Sweet Potato Fries that are crispy on the outside, soft on the inside, and all kinds of tasty! Oh, and did I say, all kinds of good for you? Yeah, that too!

If you’ve ever tried to make oven baked sweet potato fries from scratch, then you’re no stranger to the fact that it can be really hard to get those sweet potatoes to crisp up when baking them in the oven, as opposed to throwing them, a handful at a time, into a bath of blazing hot oil. Hard, but not impossible… 

While it may be tough to beat the deep fryer, there is definitely a way to obtain decently crispy and positively yummy oven baked sweet potato fries. Granted, it requires a bit of time, effort and planning ahead, but it’s totally worth it, I swear!  

All you need to do is follow a few basic rules. And once you get the hang of it, there really is nothing no it, you’ll see.  

Care to give it a try? Let’s go… 

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Mexicano Power Bowl

This Mexicano Power Bowl is a total fiesta of flavors, textures and even temperatures… it’s warm, it’s cold, It’s creamy, crunchy, crisp, tangy, sour, spicy and smoky, and all at once! It’ll flat out have you Olé, Olé!

This Mexicano Power Bowl is a total fiesta of flavors, textures and even temperatures... it's warm, it's cold, It's creamy, crunchy, crisp, tangy, sour, spicy and smoky, and all at once! It'll flat out have you Olé, Olé!

Power Bowls are all the rage these days and with very good reason: not only are these things crazy yummy, but they also happen to be a nutrition powerhouse. They’re a one-bowl, uncomplicated, versatile and highly customizable way to eat healthy, nutritious, wholesome food. 

A typical Power Bowl starts with a base of nutrient-rich whole grains, or similar substitute, which then gets topped with a colorful variety of fresh or roasted veggies, some type of protein — good vegan options include beans, tempeh, marinated tofu or even seitan — and a little something for crunch, such as croutons, nuts, seeds or… tortilla chips! A generous drizzle of dressing then pulls all these ingredients together and sort of sets the tone for your Power Bowl.  

Indeed, you can very easily make your Power Bowl match any cuisine or taste profile that you are in the mood for, be it Mediterranean, Mexican, Asian, Thai, Indian, by simply changing up the garnishes and dressing. Of course, I would be sharing a recipe for a Mexican inspired Power Bowl with you today… you’re not surprised, are you? 

Granted, Power Bowls do demand a little bit of time and effort to put together, but really, it’s not as bad as it looks… most of the prep work you can do while your base grain is cooking. And more often than not, you’ll be waiting for you grain to be done cooking to assemble your bowls. 

Also too, you can prep all kinds of veggies on the week-end and have them last you all week, so you can then build a different Power Bowl each night to fit the mood you’re in. 

Or, well, you can just make this Mexicano Power Bowl exactly as it stands… it’s a really good place to start, I swear. You won’t be sorry you did! 

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Veggie Barley Salad

Loaded with all kinds of super nutritious and wholesome ingredients, this sturdy Veggie Barley Salad is a veritable explosion of flavors and textures! Perfect for potlucks, picnics or no-fuss lunch at the office.

Loaded with all kinds of super nutritious and wholesome ingredients, this sturdy Veggie Barley Salad is a veritable explosion of flavors and textures! Perfect for potlucks, picnics or no-fuss lunch at the office.

Man, I love barley! Really I don’t understand why it is that it’s so unpopular, this grain. It has the coolest texture, so much flavor, and is so crazy uncomplicated, too! 

Unlike rice, barley is super easy to cook… you just can’t mess it up! And unlike rice, it’s equally delicious hot or cold, making it a perfect contender for cold salads. Why people still use cold rice in salads is beyond me. I mean, the thing gets totally unpalatable after it’s been in the fridge for a while. It becomes hard and dry and totally tasteless. But barley? Barley stays supple, crunchy and chewy and has the coolest of textures, even when cold. Not to mention the fact that it remains super tasty, too! 

Granted, it may take a little bit longer to cook than rice, but it’s so much worth the extra time. Plus, you can totally make a bigger batch and reheat it later, or use the leftovers to make all kinds of dishes, like this very salad, for instance. Me, I even like to throw some in my morning cereal; it gives it tons of texture, and much nutritional benefits, too! 

Why not go ahead and cook a batch now, and then whip up this super delicious and nutritious salad? 

If you’re not sold on it yet, give it a try. I’m sure that you too, will totally adopt it. 

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Oven Roasted Beet Salad

Don’t redecorate the kitchen or waste another piece of foil to cook your beets! Simply throw them whole in a Dutch oven, to concentrate and seal in their sweet and earthy flavor, then easily turn them into this nutrition-packed, scrumptious Oven Roasted Beet Salad!

Don't waste another piece of foil to roast your beets in the oven! Simply throw them whole in a Dutch oven, to concentrate and seal in their sweet and earthy flavor, then easily turn them into this nutrition-packed, scrumptious Oven Roasted Beet Salad!

Beets = crazy good stuff, right? Right! They’re so sweet and juicy and have this super delicious and very distinct earthy flavor that keeps you coming back for more. And best of all is they’re just as good for your body as they are for your taste buds.

Their one serious drawback though is that they’re not much fun when comes the time to cook them. The sweet, earthy and delicious little buggers are worse than tomato sauce if you boil them on the stove top. No matter what you do, they splatter all over the place and quickly turn your entire kitchen all kinds of shades of pink!

Luckily, there’s a very easy solution to that problem: take things down into the oven! You could wrap the beets in aluminium foil and bake them just like you would potatoes, but then you’d end up wasting a whole bunch of precious aluminium foil. I’ve an even easier option for you: just grab your beets and shove them into a Dutch oven, then grab a magazine and read while they are happily roasting away, entirely mess — and waste — free!

No fuss, no mess, no waste… and you’ll get the best tasting beets you will have ever eaten. And when all is said and done, you can choose to eat your beets as is, or just as easily turn them into this crazy delicious Oven Roasted Beet Salad.

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White Bean Pomegranate Salad with Tangy Mustard Dressing – What The Health Book Giveaway

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won’t want to stop eating it!

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Well, that’s it: I’m taking the plunge! At the beginning of this year, I’ve made a commitment to myself, which I am now making official by telling you all: I’ve finally decided to drastically reduce my consumption of meat and other animal products and transition to a plant-based diet.

This may sound kinda weird, coming from the mouth of someone who just only a few years ago, was signing high and loud the praises of the paleo diet!

Oh well. Only fools never change their mind, they say. Right? Right. And if that’s true, then I must be a crazy wise woman, cuz my mind, I must’ve changed like a million times since I started this quest to a healthier me.

My reasons for making the switch are extremely selfless… Of course, I care about my own health, but mostly, I care about that of our mother Earth. And I care about the animals, too. Switching to a plant-based lifestyle is the fastest, most efficient way to reduce my environmental footprint, which is something I’m really wanting to do. And also, I’m having a real hard time dealing with the thought of an animal having to suffer and ultimately give up its life in order for me to feed my body. This much has always bothered me.

And recently, it started haunting me more and more. I can’t keep my hand in the sand anymore.

Funny enough, not long after I’d made the decision to transition to a plant-based diet, I was offered a review copy of What the Health, a book based on the ground breaking documentary which you’ve most probably heard about, if not watched already (and if you haven’t, you totally should!).

Of course, I accepted it with an immense pleasure! And reading it has helped me greatly in reinforcing my decision.

What The Health Book Cover

What the Health takes you on a science-based tour to help you better understand and see more clearly the dangers brought to our health by consuming animal products on a regular basis – and what happens when you stop and adopt a plant-based diet.

This book is an urgent call to change the way we feed our bodies, while exposing the lies and deceptions used by the food industries and big corporations to confuse the public and keep the people chronically — and profitably — ill.

If you’ve been hoping to change the way you eat, or even considering it, then What the Health is totally for you, and will definitely help you claim back your health and longevity.

It’s even got a recipe section which offers 50 delicious plant-based recipes to help you get started and feel your best!

As you probably guessed, the following salad recipe was taken straight from the book. I rarely follow a recipe to the T but this time I did, and let me tell you, it won’t be the last! This salad is so crazy delicious, I just wanted to keep on eating it. Good thing I had to share cuz I would’ve eaten the whole batch!

I know for sure that I’ll be trying more recipes from that book…

If you want in on that, don’t miss your chance to win on your own copy of the book! Be sure to put your name in the draw at the very end of the post.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Like the majority of salad recipes, this one is pretty straight forward and easy to put together: simply combine all the ingredients for the salad in a large mixing bowl.

In this case, we’re talking: 

  • 8 cups of romaine lettuce (I used half romaine lettuce, half baby kale leaves)
  • 6 to 8 tangerines (I used 6)
  • 2 small avocados
  • 1 cup of pomegranate arils
  • 1-1/2 to 2 cups of cooked lentils, or a 16oz can of cannellini beans, drained and rinsed (as you can see, I chose to go with the white beans option) 
  • 1/2 cup of chopped pecans

Interestingly, this salad is called Winter Lentil Pomegranate Salad in the book. Since I opted to go with their suggestion of using white beans instead of lentils, I thought it would make sense to also rename the dish… 

Tangy Mustard Dressing

Now to make the dressing: combine the handful of ingredients that are needed in a high-speed blender and process on high until the desired consistency is reached.

Here’s what you’ll need: 

  • 1/2 cup of cashews (the recipe doesn’t specify what kind; I used dry roasted, unsalted organic cashews)
  • 1/2 cup water
  • 2 tsp spicy brown mustard (I couldn’t find that, so I used extra hot organic Dijon mustard) 
  • 1 tsp apple cider vinegar
  • pinch of salt and pepper

I was a bit skeptical at first that such a small handful of ingredients would turn into a truly interesting dressing, but honestly, this works! That totally makes for a super creamy and surprisingly tasty salad dressing! Man is this thing good… In fact, I strongly suggest that you make a double batch and keep some in the fridge, where it’ll stay good for up to several days.

The only thing is I don’t believe you would get such good results if using a regular blender; the final product would not be nearly as smooth and creamy. If all you had was a regular blender, consider soaking your cashews in the 1/2 cup of water for about a half hour before making the dressing.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

That’s it! You are now ready to serve your salad; all that’s left to do is give all those ingredients a gentle toss, to combine and distribute everything evenly.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Drizzle as much or as little of that delicious creamy Tangy Mustard Dressing all over your salad… and ENJOY!

And don’t forget: if you’re interested in getting your hands on your very own copy of What The Health – A book based on the groundbreaking documentary, enter your name below for your chance to win! 

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

If you’ve tried this recipe, or any other recipe on the blog, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOKINSTAGRAM and TWITTER for more delicious, healthy recipes!

White Bean Pomegranate Salad with Tangy Mustard Dressing

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won’t want to stop eating it!

For the salad

  • 8 cups chopped romaine lettuce
  • 6 to 8 tangerines (peeled and chopped)
  • 2 small avocados (peeled, pitted and chopped)
  • 1 cup pomegranate arils
  • 1-1/2 to 2 cups cooked lentils ((or one 16-oz can cannellini beans drained and rinsed))
  • 1/2 cup chopped pecans

For the tangy mustard dressing

  • 1/2 cup cashews
  • 1/2 cup water
  • 1 tsp apple cider vinegar
  • 2 tsp spicy brown mustard
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  1. Combine all the ingredients for the dressing in a high speed blender and process until the desired consistency is reached. 

  2. In a large bowl, combine the lettuce, tangerines, avocados, pomegranate arils, lentils, and pecans. Drizzle with the dressing to taste.
  3. Serve, and enjoy!

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Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds

This Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds is so pretty and tasty, it’ll have no trouble finding a spot on your Christmas menu. But really, don’t go saving it just for the occasion: it’s just as spectacular any other day of the year!

This Spinach Quinoa Salad with cashews, orange, water chestnuts and pomegranate seeds is so pretty and tasty, it'll have no trouble finding a spot on your Christmas menu... but really, no need to save it for the occasion: it's just as spectacular any other day of the year!

You know how I love me a good salad, right? In fact, salads are something that I tend to eat with practically every meal, regardless of the season… or the occasion, for that matter!

Even on Christmas, I like to have some kind of salad on the table. Of course, I like to dress it up for the occasion, though! Like this beauty, right here, for instance. It looks so pretty with all its jewel-like colors, its beautiful reds and vibrant greens, I’m sure you’d have no problem fitting it into your Christmas menu, even if your guests or family members weren’t really into eating “rabbit food” on the big day.

You can make this one a few hours ahead of time, and it comes together in mere minutes, really, providing that you have leftover quinoa in your fridge. If you don’t, simply take a few minutes the previous day to cook a cup of dry quinoa and then leave that in the fridge to cool until the next day.

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Pan Roasted Brussels Sprouts with Water Chestnuts and Pomegranate Seeds

If you are looking for a festive and delicious yet super healthy side dish this Christmas, look no further! These Pan Roasted Brussels Sprouts with Water Chestnuts and Pomegranate Seeds are sure to be a hit!

Looking for a festive and delicious yet super healthy side dish this Christmas? Look no further! These Pan Roasted Brussels Sprouts with Water Chestnuts and Pomegranate Seeds are sure to be a hit!

While this is totally not a classic Christmas recipe that you should ultimately reserve for your Holiday menu — as in: it would be equally delicious any time of year, really, providing that you can get your hands on the pomegranate — you have to admit that with its gorgeous jewel-like colors that fit the theme perfectly well, this Pan Roasted Brussels Sprouts dish would look absolutely spectacular on your table this Christmas!

And in case you are wondering, I can totally attest to the fact that it tastes just as fantastic as it looks. It has just as much flavors and textures to offer as it has colors! And they all complement each other perfectly well. You’re looking at a total multi-sensory party happening right here! What’s even more to love about it is that it is crazy easy to make and can even be made in advance, if you don’t mind eating it on the colder side. Simply take it out of the fridge a few hours before serving so it has a chance to get back up in temperature a little…

Just one word of advice, though, before you run to the store – or kitchen – to make it. Yes, there is pure vanilla extract in that dressing. By all means, do not leave it out: it makes a WORLD of difference in the overall flavor profile of the dish!

Seriously, this would be a Brussels sprouts dish that even the kids will go for! I say you should totally give it a try!

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Maple Cinnamon Whipped Butternut Squash

This Maple Cinnamon Whipped Butternut Squash is absolutely perfect as a side for Thanksgiving, but it’s so good, it will totally make you want to give thanks year round!

This Maple Cinnamon Whipped Butternut Squash is absolutely perfect as a side for Thanksgiving, but it's so good, it will totally make you want to give thanks year round!

I know I’ve been loving on Butternut Squash A LOT lately and as a result, I have been showering you with all kinds of (if not exclusively) butternut squash recipes for the past few weeks. 

Well, the good news is I’m leaving for Mexico this morning, so I might have a drastic change of heart when I return and [finally] start eating something else. But then again, I’ve been having visions of a butternut squash pie for the last few days, so this might still very well happen upon my return… but then I’ll be moving on after that one, I promise! 

In the meantime, I say you should totally give this Maple Cinnamon Whipped Butternut Squash a try, especially if you happen to still have room to play on your Thanksgiving menu!

It’s a nice change from the more traditional whipped sweet potatoes, but frankly, I find that the squash version tastes even better: it’s silky and crunchy, it’s sweet, salty and buttery, it’s perfectly spiced and totally addictive! 

Best part is, I made this one crazy easy to make, too. ‘Cuz you probably have better things to do than slaving away over a hot stove…


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