Salads are the easiest way to get in a ton of delicious veggies. They’re generally low in calories but high in so many essential nutrients among other awesome things, like protein, fiber, & antioxidants, depending on the ingredients you choose to use. Being so versatile and easy to put together, salads are the ultimate health food. And they don’t have to be boring!
For instance, check out this colorful beet salad with carrot, quinoa, and spinach, made by Cookie + Kate:
If this grilled avocado & romaine caesar salad made by Blissful Basil doesn’t make your mouth water, I don’t know what will:
Ever have a Thai inspired salad? This one won’t disappoint you! Pinch of Yum’s chopped thai salad with ginger sesame dressing. YUM:
Sometimes less is more. Like this simple avocado and tomato salad from Foodie Crush:
It’s time to impress you friends and family with this shredded kale and Brussel sprout salad with lemon dressing, made by Just A Taste:
Then there is this idea that I frequently do, where I add Gardein meat over my salad. This one has mixed + romain lettuce, navy beans, grape tomatoes, broccoli, onion, and crispy chicken with Whole Food’s garlic and tahini dressing:
Healthy Recipe Ecstasy: Garlicky White Bean Pasta Faux-Fredo with Kale Pesto
There comes a time every few weeks where veggies start to run out in the fridge. Instead of running out to the grocery store immediately, I get creative with the pantry, usually using “processed carbs,” such as pasta. Everyone loves pasta, right? I just make sure to use whole grain, whole wheat, quinoa pasta or some other grain pasta, and sometimes I switch it up with a gluten-free kind. The key is sticking to the “healthier” options most of the time (and that doesn’t mean completely cutting out white pasta either, we live in the real world people). The point is trying your best, not trying to be perfect.
Anyway, I had little vegetables left in the fridge and I haven’t had pasta in quite a few days, so I knew pasta was on the dinner menu. But I was craving something creamy, and not tomato based. It didn’t take me long to stumble upon this recipe: Garlicky White Bean Pasta “Faux-Fredo” with Kale Pesto, made by Healthy Recipe Ecstasy. It sounded perfect, except I didn’t have any white beans! But I had tofu and cashews… the perfect substitutes for white beans and to obtain that “creamy” flavor. I’ll make sure to try this recipe again with white beans. Another change I made was adding basil to the kale pesto, because to me, pesto without basil and is like, pizza without dough. You need basil.
Well, I wanted to share this recipe because of how delicious and easy it was to make. I’m a huge fan of recipes that are easy, delicious, AND healthy. This creamy pasta seriously hit the spot, and I highly recommend it! Thank you Healthy Recipe Ecstasy!!
It’s about time I shared this amazing recipe. Some people don’t like the taste of tuna, this recipe is perfect for you. Some people want to cut back on their mercury intake (tuna is one of the highest seafoods in mercury), this recipe is perfect for you. Some people just love a good, healthy sandwich.. this recipe is perfect for you!
I originally tried oh she glow’s recipe, but I tweaked it a bit to make it taste even better! And healthier.
Chickpea Tuna Sandwich
**Other than the can of chickpeas, I tried to guess the amount of each ingredient to share. I never measure my ingredients for this recipe. I suggest you add more or less depending on your preferences!**
- 1 can low-sodium chickpeas
- 1/3 cup shredded carrots, chopped
- 1/3 cup celery, chopped
- 1/3 cup red onion, chopped
- 1/4 cup hemp seeds
- 1/3 cup chopped spinach and/or arugula
- 1/4 cup finely chopped sweet bell peppers, any color
- 1/4-1/2 cup store bought vegan mayo or homemade, amount depends on how many veggies you add. Add a small amount and add more at the end if you think it needs more. *see note below
- 1 1/5 tsp yellow mustard
- 1-2 tsp dried or fresh dill
- 1 tbsp lemon juice
- 1 tsp garlic powder
- sea salt, pepper
Smash chickpeas with a fork in a bowl or blend/pulse them in a blender or food processor. You don’t really want them SUPER blended, just mashed (like canned tuna consistency!) Add mashed chickpeas and the rest of the ingredients in a medium to large bowl and mix together. Enjoy on whole wheat bread as a sandwich or dip crackers/pita chips into the salad. I promise you won’t be disappointed! In my photo below, I had added a slice of Field Roasts’ Chao slices creamy original.
*I use just mayo‘s original or chipotle mayo, and sometimes I use both in this recipe. But you can try this homemade recipe if you want!
I apologize for the un-creative foodie photos. Theres a difference between getting out your fancy cam and setting everything up for a featured recipe, and snapping a quick photo on your cellphone because you can’t wait to dig into your delicious meal. There’s a big difference. That’s a fact.
How easy and delicious does this look from The Friendly Fig!
We all have different reasons why we don’t always want to use eggs in our food! Luckily they can be so easily replaced. Try these ideas out if you haven’t already. It’s fun to experiment. 😃