Simple Arugula Salad

It’s starting to warm up here in Dallas, so I am thinking about salads.  Starting with this Simple Arugula Salad.

Marcus is OBSESSED with arugula. He ate this entire salad in one sitting.  It’s that GOOD. I promise you will love it too.

simple arugula salad

This salad is filled with healthy ingredients and it has a lemon dressing that brightens it up even more.  I also LOVE to add avocado to all my salads.  Makes them extra delicious + you get the healthy fats to keep you full longer.

(more…)

Read More

Kale Apple Salad

My kids love to get lunch at Whole Foods.  Every time I go there, I always try something new. I tried the kale salad last time and loved it.  It was slightly too sweet for me, so I immediately got the idea to make my own homemade Kale Apple Salad.  I think my version came out really good.  I hope you do too. If you love kale, you may also like my white bean kale soup or my balsamic kale chickpea salad.

Kale Apple Salad - My Whole Food Life

I used to have a really hard time eating raw kale.  That is until I found out how to massage kale.  It makes the kale so soft in texture and much easier to eat.  If you have never heard of massaging kale, I filmed this short video on how to do it.  I hope you enjoy this kale apple salad as much as I did.

(more…)

Read More

Buckwheat Avocado Summer Salad

Have you tried buckwheat?  Buckwheat is a great alternative to rice.  Despite the name, it’s actually gluten free and a similar texture to rice.  Ever since I heard about the arsenic levels in rice, I have been looking for another alternative. Don’t get me wrong, I still eat rice – just not as much as I used to.  This buckwheat avocado summer salad is so good and the colors are great too!  If you like salads you may also like this post.

Buckwheat Salad with Avocado and Peppers - My Whole Food Life

Traditionally, when I think of buckwheat, I think of pancakes or other sweet breakfasts.  However, buckwheat is great in savory dishes as is the case with this buckwheat summer salad.  This salad was inspired by my wheat berry salad.  One of our favorites.  I hope you enjoy it as well!

(more…)

Read More

Rainbow Detox Salad

From the minute I got my spiralizer, I knew I wanted to make a beet salad.  I just love beets.  Roasted, raw, juiced or as chips.  This salad is not only delicious, it will make you feel amazing!  The very first thing I did with the spiralizer was make my Zucchini Pasta with Avocado Pesto.

Detox Rainbow Salad - My Whole Food Life

If you are wanting to get more beets into your diet, then this is the recipe to try.  The whole thing can be made in a short amount of time.  Spiralizing vegetables makes them fun for kids to eat too.

Rainbow Detox Salad

Serves 3 - 4 servings

Rainbow Detox Salad

30 minPrep Time

30 minTotal Time

Save Recipe

Ingredients

    For the salad:
  • 1 beet (peeled with ends removed)
  • 1 large carrot (peeled with ends removed)
  • 1 zucchini (ends removed)
  • 1/2 cup cashews (I used raw, but roasted will work as well)
  • For the dressing:
  • Juice of 1 orange
  • 2 tsp apple cider vinegar
  • 1 T toasted sesame oil
  • 1/2 tsp minced ginger
  • 1 garlic clove minced
  • sea salt to taste

Instructions

  1. Using a spiralizer , cut the zucchini and beets in long ribbons. I used a peeler to cut the carrots into ribbons.
  2. Add all of them to a large bowl.
  3. In a small bowl, make the dressing.
  4. Pour the dressing onto the salad and mix well.
  5. Top with cashews and serve.

Notes

This makes about 3-4 servings. Enjoy! If you need some morre inspiration for your spiralizer , I found a fabulous cook book dedicated to spiralized recipes. You can see it here .

http://mywholefoodlife.com/2013/11/19/rainbow-detox-salad/

Read More

Honey Balsamic Bean Salad

I just love cold salads in the summer.  Here is Texas, it’s in the 100’s and way too hot to cook.  Salads are so easy to throw together and don’t cost a lot to make.  You can find many of my salad recipes in this post.  So I was looking for recipes on Pinterest when I came upon The Clever Carrot’s Bean Salad.  If you haven’t checked out her blog, you should.  Her recipes are great and her photos are stunning.  I LOVED this so much, that I wanted to share it with all of you.

clever carrot salad watermark 1

I am more of a baker than a cook, so I often look on Pinterest for things to make during the week.  This salad was so good, I wished I had made a double batch. I made a few alterations to use what I had on hand.

Honey Balsamic 3 Bean Salad

Serves 4 servings

Honey Balsamic Bean Salad

20 minPrep Time

20 minTotal Time

Save Recipe

Ingredients

  • 4 cups or 2 cans of chickpeas
  • 4 cups or 2 cans of black beans
  • 2 cups green beans halved
  • 1 cup red bell peppers chopped
  • 1/4 cup red onions thinly sliced
  • 2 T chives finely chopped
  • 1/4 cup chopped basil
  • salt and pepper to taste
  • Dressing
  • 1/4 cup balsamic vinegar
  • 2 tsp raw honey or maple syrup
  • 1 tsp dijon mustard
  • 1/4 cup olive oil

Instructions

  1. Drain and rinse beans if using cans. 
  2. Add all the ingredients in one large bowl. 
  3. Add the dressing ingredients in a small bowl and whisk together. 
  4. Pour the dressing over the ingredients and mix well.

Notes

Adapted from The Clever Carrot

This makes about 4 servings. It should last about 4 days in the fridge. Enjoy!

http://mywholefoodlife.com/2013/07/11/honey-balsamic-bean-salad/

Read More

Kale and Wheat Berry Salad with Tempeh

Are you thinking about getting more kale in your diet, but don’t like the taste/texture?  Then this recipe is for you!  I am right there with you.  The first time I tried kale, I gagged.  I did not like it’s taste.  Up until now, I was able to mask it in smoothies and juice.  I also made an occasional batch of kale chips, but that was it.

kale and wheat berry salad blurred watermark

The key to masking the kale is removing the stems and chopping the leaves up fine in the food processor.   Even my husband who says he hates kale, ate this salad.  I used organic and  non GMO tempeh in my recipe, but feel free to replace it with any other protein you like.  For those of you that are unfamiliar with tempeh, it is made from fermented soybeans.  Fermented soy products contain some health benefits, but they are best used in moderation.  Tempeh has a earthy and nutty taste that goes well with the wheat berries.  Also, since most of the soy in this country is GMO, it’s best to look for a brand that is non GMO verified.  If you are gluten free, just replace the wheat berries with quinoa and it will be just as delicious!

Kale and Wheat Berry Salad with Tempeh

Kale and Wheat Berry Salad with Tempeh

30 minPrep Time

20 minCook Time

50 minTotal Time

Save Recipe

Ingredients

  • 2 carrots shredded
  • large bunch kale (stems removed. Save them for juicing)
  • 1 pkg tempeh or any other protein sliced in 1 inch cubes
  • 2 cups cooked wheat berries or quinoa
  • 2 T toasted sesame oil
  • 1/4 cup apple cinder vinegar
  • 1/4 cup mirin
  • 1 T soy sauce or tamari
  • 1 tsp garlic powder
  • 1 -2 tsp fresh ginger minced
  • salt and pepper to taste

Instructions

  1. Cook the wheat berries according to the package instructions.  I cooked mine the day before I made this salad. 
  2. Using a food processor , chop the carrots and kale.  You may have to do each one separately. 
  3. In a sauce pan , combine the sesame oil and tempeh and saute for a few minutes on medium heat. 
  4. Once the tempeh has started to cook, add in the carrots and kale and cook for a couple more minutes.  You also may have to add a tiny bit more oil. 
  5. While all of that is cooking, combine the apple cider vinegar, mirin, soy sauce, garlic, salt and ginger. 
  6. Lastly, add the cooked wheat berries and the dressing and cook for another minute. 
  7. Remove from heat and serve immediately or refrigerate for later.  Enjoy!
http://mywholefoodlife.com/2013/06/20/kale-and-wheat-berry-salad-with-tempeh/

Read More