Tag: balsamic

Balsamic Roasted Vegetables (Vegan, Gluten Free)

Melissa King 2 Comments

Balsamic Roasted Vegetables.  I have been making this for years and it finally occurred to me that I have never shared it on the blog.  This is probably due to the fact that I never measure anything out and just throw it together.

 

Balsamic Roasted Vegetables

 

I could literally eat this all day.  Even as a meal!  If you wanted to make it a legit meal, you can serve it over quinoa, or even add some nuts on top for protein.  This healthy side dish is vegan and gluten free.

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Balsamic Roasted Tomatoes

Melissa King 6 Comments

Whenever I have veggies that look on the verge of going bad, I roast them.  That is exactly what I did to these Balsamic Roasted Tomatoes.  These are so delicious you guys!  You can throw them in zoodles or regular pasta, add them to stir fries or just eat as a side dish.  They are also good for homemade pizza. One of the easiest recipes you will ever make.

Balsamic Roasted Tomatoes - My Whole Food Life

I haven’t tried freezing these, so I am not sure if you could.  If anyone tries, please let me know.  I will be having these today with some avocado toast.  Yummy!!

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Honey Balsamic Bean Salad

Melissa King 29 Comments

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

Honey Balsamic Bean Salad

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Prep Time 20 min

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.

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Recipe Notes

Adapted from The Clever Carrot

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

Quinoa Salad with Roasted Beets

Melissa King 15 Comments

I have been trying hard to get more beets into my diet.  They are so good for you.  I tried blending them up in my vitamix, but couldn’t get them down.  It was not very good.  Maybe they are one of those things you have to get used to?  Coconut was like that for me.  I used to hate it,  but now I can’t get enough!  I stumbled across this recipe on Pinterest.  It’s from Gluten-Free Goddess and it was amazing!  Check out her blog if you get a chance.  Lots of yummy recipes and many are vegan.

beet salad watermark

I have made roasted beets in the past and I thought they were delicious.  So I decided to give this a go.  I am so glad I did!  I did change a few things in the recipe, but I mostly kept it as is.  I am not a fan of oranges in salad, so I omitted those.

Quinoa Salad with Roasted Beets

Quinoa Salad with Roasted Beets

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Prep Time 10 min Cook Time 1 hr

Ingredients

  • 3 cups cooked quinoa
  • 2 beets peeled (greens removed) and cubed
  • 2 T avocado or coconut oil
  • salt to taste
  • 1/4 cup olive oil
  • Juice of half a large orange or 1/4 cup orange juice
  • 2 tsp soy sauce or tamari (I used organic soy)
  • 1-2 tsp balsamic vinegar
  • 1/2 tsp garlic powder
  • 1 T raw honey or maple syrup
  • 3-4 handfuls of baby spinach
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375.
  2. Place the beets on a lined baking sheet and drizzle with the 2 T coconut or avocado oil.
  3. Sprinkle with sea salt.
  4. Roast in the oven for about 45 minutes.
  5. While the beets are roasting, you can cook the quinoa according to the package instructions. I actually cooked the quinoa the day before.  If you buy your quinoa in bulk, cook it 2 parts water per 1 part quinoa. 
  6. Once the beets are done roasting, let them cool.
  7. Once cooled, combine the beets and quinoa in a large bowl. 
  8. In a small bowl, combine: olive oil, orange juice, soy sauce, balsamic vinegar, garlic and honey.
  9. Whisk into a dressing.
  10. Pour over the beets and quinoa.
  11. Fold in the spinach.
  12. Now salt to taste and that’s it.

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Recipe Notes

We got about 4 servings. Enjoy!