Edit: Congratulations to Amy Lynn for winning the Parrano picnic giveaway! Thank you everyone for submitting all the lovely comments! 

The wait is finally over for this picnic inspired giveaway, filled with all kinds of healthy goodies to take along on your summertime adventures. First I must thank the good folks at Parrano cheese for making this giveaway possible! Some of these products are local favorites of mine, while others I just recently discovered, but needless to say they are all beautifully delicious. Now I know you are wondering what all is included in the giveaway? Well, I have included a list of what all the winner will receive along with an explanation of why I chose it below! All you have to do to enter to win is comment on this post! You may also feel free to like my post on facebook or reblog my post on instagram to gain extra submissions!! I will announce the winner on June 23rd 8pm EST. (Edit: this giveaway has ended.) I wish everyone the best of luck! 

What's inside?

• a selection from Parrano cheese 
  
• one jar Maranatha Sunflower Seed Butter
• one jar Leoci's Raspberry Jalapeno Jam
• one bag of  Brad's Raw Chips
• one jar Miss Jenny's Pickles 
  
• four Larabars
• four (non-alcoholic) Reed's Extra Ginger Brews 
  
• two linen napkins 
  
• two mason jars 
• pretty paper straws 

Maranatha Sunflower Butter: This sunflower seed butter is a long time favorite of mine! I promise you will not even miss the peanut butter. Toasty sunflower seeds blended into a creamy spread with just a hint of sea salt; it's the perfect addition to a hearty breakfast or an energizing snack! 

Leoci's Raspberry Jalapeno Jam: This locally made sweet and spicy jam is crafted only from the good stuff making it an awesome addition to any meal! Serve it over toast with parrano cheese, mix it into a savory marinate or swirl it into a batch of cookies! 

Brad's Raw Chips: Add some low calorie, low carb crunch to your meal with these healthy chips. Brad's Raw Chips are packed with super foods, like kale and flax seeds, making them an excellent anytime snack. Top them with your favorite hummus or cheese and make it a meal! 

Miss Jenny's Salt and Pepper Pickles: What is a picnic without pickles? I cannot stress how hard it is to find good store bought pickles, so needless to say this local brand definitely had me surprised! Simple ingredients are all you need without the addition of artificial colors or high fructose corn syrup. 

Larabars: To all who have not tried a Larabar before, now is your chance! These healthy snacks are one of my favorites! Made with only a few simple ingredients and no added sugars, colors or preservatives, these sweet treats make for a perfect power snack during a day of adventure. 

Reed's Extra Ginger Brew: My entire family loves these naturally brewed sodas! Made with fresh ginger and an array of spices, these non-alcoholic brews will be a favorite among any age group. 

Pretty Paper Straws: Paper straws make any beverage more fun, need I say more?

Mason Jars: You can never have enough mason jars so I have included some into the mix! I use them to store grains, fresh granola and for my salad-in-a-jar recipe of course! 

Believe it or not salads are easy to take along on a picnic! With this recipe, leave the mess behind and pack up something healthy. A salad-in-a-jar is always my go to recipe when vacationing or simply on the go. Feel free to pack it up the day before to save time. 

Ingredients:

For the Salad: 

handful fresh spinach or spring greens

small handful sprouts (I used sunflower) 

1/2 cup fresh cherries, quartered 

1/2 cup chopped cucumber 

1 cup cooked chickpeas or navy beans 

handful raw walnuts

1/4 cup shaved Parrano cheese 

For the Dressing:

1 tbs brown mustard

1 tbs maple syrup 

juice of two lemons 

1 tbs dried herbs of your choice (I used oregano) 

2 tbs olive oil

cracked black pepper to taste 

ground sea salt to taste 

Instructions:

First, add all your dressing ingredients to a quart mason jar and shake to combine (I always taste my dressing before adding the rest of the ingredients). Next, add the beans, cherries and chopped cucumber to the bottom of the jar (this allows them to marinate and not get the other ingredients too soggy). To top it off add in your fresh greens, sprouts, raw walnuts and cheese! Cap up the jar and pack it up. 

To assemble, I usually just shake the jar a bit before dumping it into a bowl/ plate or just eating it out of the jar! Recipe prepares two small servings or one large serving (alternately you can divide the salad among two pint sized jars if serving two). Serve alongside, hearty sandwiches or rustic bread, topped with jam and Parrano cheese! 

*You can really add in any of your favorite toppings to make this salad your own! Just start off with the crisp veggies, firm fruits and dressing, then move on to the lighter toppings like sprouts and spinach. If desired, you can take along extra toppings in an separate container (to add on as the finishing touch) like walnuts, sunflower seeds, raisins or fresh berries. 

Optional Pairings
Parrano, walnuts, tomatoes
Feta, cucumber, olives
Manchego, almonds, strawberries
Parrano, blackberries, pumpkinseeds 

Post by: Rebecca 

Spring, so many sights and so many sweet smells, passing by faster than a blink of an eye. Luckily this simple salad can be made in only a few minutes! On a somewhat ironic note, I cannot believe it took me so long to make this post. I pretty much thought it had only been a week since my last post. The time flew by and I was left wondering what happened to all the budding trees who are now showcasing their bright green leaves. 

Lemons have always been a favorite of mine. Perfect for a morning detox, a simple salad dressing or even a homemade natural cleaner! These vibrant fruits contain a healthy amount of antioxidants, which help to fight off free radicals and boost the immune system. Lemons also contain flavonoids which have been found to help prevent cancer. 

Asparagus, is one of my favorite spring veggies! Not only does it provide a hefty dose of anti-inflammatory nutrients but also an array of antioxidant nutrients including beta carotene, vitamin C, vitamin E, zinc and manganese. Asparagus also contains a unique carbohydrate called inulin which helps maintain digestive support. The vitamin B content in these green beauties has been found to aid in blood sugar regulation as well as supporting heart health!

Gluten Free, Vegan, Nut Free

Ingredients:

1 cup dry quinoa (soaked overnight) 

1 bunch fresh asparagus, ends trimmed and cut into 1 in pieces 

1/2 cup fresh or frozen sweet green peas 

1/2 frozen edamame 

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil 

juice of 3 lemons 

1 large handful almonds or sunflower seeds (optional) 

good quality raw cheddar cheese (optional) 

cracked black pepper

Instructions:

To cook the quinoa, add 1 1/2 cups filtered water and the soaked quinoa to a pot and bring to a boil. Boil for about 1 minute, remove from heat, cover and set aside. Prepare all chopped ingredients and set aside. 

Heat a skillet over medium heat and add in the chopped asparagus. Stir fry for about 3 minutes or until bright green and tender. Remove the asparagus from the skillet and set aside. Next, add in the peas and edamame, cook until warm. 

To assemble, add all ingredients to a bowl and fluff to combine. Garnish with fresh herbs, raw almonds and cheese. Serve warm or at room temperature. Enjoy! 

Post by: Rebecca 

Fear the brussels sprout no more. Just think of them as cute little cabbages yearning to be roasted up. Once you try a roasted brussels sprout you will never go back to the tasteless boiled method. This salad is by far my favorite way to eat brussels sprouts. There is just something about the sweetness of the vinegar that combines so well with the bitter notes within the brussels. This recipe combines that sweet taste of balsamic vinegar with an array of flavors from crunchy chickpeas to hearty quinoa. So kick aside that childhood fear and try roasting up some fresh brussels, they might just take you by surprise (and as for those who already love brussels sprouts, keep spreading the word)! 

Eat those sprouts.
Brussels are thought to have originated from Belgium, but their true roots have not yet been determined for sure. Needless to say, these little veggies have been enjoyed for centuries, not only for their easy preparation but also their health benefits. Brussels contain more glucosinolate than most veggies, which makes them essential when it comes to cancer protecting nutrients. Brussels sprouts have also been found to regulate thyroid health. Additionally, brussels contain both antioxidant and anti-inflammatory support with vitamins A, C and K. As if this is not enough, brussels also provide cardiovascular, cholesterol and digestive support. 

Gluten Free, Vegan

Ingredients:

1/3 cup red quinoa (dry) 

3 - 4 tbs balsamic vinegar, divided (I never really measure this)

1 1/2 cups brussels sprouts, halved 

1/2 cup cooked chickpeas

1 tbs raisins

2 tbs chopped walnuts (or pumpkinseeds for a nut free version) 

1 tbs tahini

pinch sea salt  + pepper

Instructions:

To prepare your quinoa place about 2/3 cups filtered water in a pot along with the 1/3 cup dried quinoa. Bring the pot to a boil and then set it aside from the heat. 

To prepare the brussels, pre heat your oven to 350F degrees. Spread the halved brussels out in a parchment lined baking sheet and toss them in about 2 tbs balsamic vinegar and 1 pinch sea salt. Roast the brussels for about 30 - 45 minutes. (I usually toss my chickpeas in with my brussels sprouts to save on time) 

For the chickpeas, spread the chickpeas out on a roasting pan lined with parchment paper and toss them with salt and pepper. Roast the chickpeas for about 25 - 35 minutes or until crispy. 

To assemble, fluff your prepared quinoa with a fork. Add the roasted brussels, chickpeas and raisins to the fluffed quinoa and toss to combine. Next stir in about 1 tbs tahini, 1 tbs balsamic vinegar, and sea salt to taste. Serve garnished with chopped walnuts, enjoy! Serves one, but is easily doubled. 

I just had to share this completely awesome fruit that I found at the market this week! I have had it several times before, but it never does cease to amaze me. Though this hairy fruit might look like something your cat coughed up, it is actually very light and refreshing on the inside. The rambutan is a tropical fruit native to Malaysia and Indonesia with a sweet taste and a dense yet smooth texture. Despite its size, the rambutan packs a powerful punch with its fiber, iron and copper content. Rambutans are also great sources of vitamin C in addition to plenty of antioxidants. Additionally, this unique fruit has been found to relieve stomach issues as well as kill parasites! 

Today's Question: What is the weirdest food you have ever eaten? 

Wow, this "back to school" thing has just got me tied up in knots. Driving here and there and then back again. I can barely get a good meal in, much less get it photographed!  But, the important thing is that I was able to share this wonderful salad with you today, perfect for those busy days. 

Summer + Fresh Fruit = Salad Attack! Summer is the season of salads, perfect for when we're just too lazy to turn on that hot oven. Fresh fruits and veggies all dressed up in a gorgeous cashew dressing! I chose mostly stone fruits for this salad since they truly are summer's prize possession. Cherries provide a gentle sweetness harmonized by the tart apricots, while the blueberries smoothly accompany the hearty fats! 

Cashews, a long time love of mine, from desserts to mac and cheese, they go with everything! In this recipe, I used cashews to create a super creamy and satisfying dressing that is sure to please most anyone. Cashews actually hold a lower fat content than most other nuts, hard to believe I know. The cashew tree is native to Brazil and is highly cherished due to its precious woods and fruits (the cashew apple and nut). Cashews are also a great source of copper, which helps regulate energy production and bone flexibility within the body. Magnesium is also an essential nutrient provided by cashews, which additionally aids in bone growth by balancing calcium levels. 

Based on my Colorful Winter Salad    

Gluten Free, Vegan, Nut Free Option 

Ingredients:

1 cup cashews, soaked for at least 4 hours* (see below for a nut free option) 

1 tsp apple cider vinegar

1 tbp agave nectar

2 cups chopped spinach and kale 

2 small apricots, sliced

2/3 cup fresh blueberries

8 fresh cherries, halved

1 small red onion, sliced

1 avocado, halved and sliced

1/4 cup almonds, roasted

Instructions:

For the Dressing, add the soaked cashews, agave and apple cider vinegar to a high speed blender, along with about 1/2 cup water, and blend until smooth. Pour the dressing over the tossed greens and massage with your hands to help it infuse. Let your greens marinate in the fridge for at least 20 minutes, or up to one day.

Next, prepare your toppings. Arrange your salad greens on a plate and top with the fruits, veggies and nuts. Serves 2, enjoy! 

*Forget to soak those cashews, having trouble finding RAW cashews or are you allergic? No problem, simply swap those cashews for tahini! To make the tahini dressing, add 3 tbs tahini, the juice of one lemon, 1 tsp liquid aminos and 1 tsp agave nectar to a small bowl and whisk to combine. 

Other Topping Ideas:

• Figs
  
• Peaches
  
• Plums
  
• Strawberries
• Roasted Sunflower Seeds
• Roasted Chickpeas
• Sauteed Tempeh 
• Manchego Cheese
• Sharp Cheddar Cheese

Post by: Rebecca

This post is being featured on Our Growing Edge! To see the post, follow this link here and click on the Our Growing Edge badge. 

I try to do something new everyday, this way you never get stuck in a bottomless rut. There is nothing that smells better than some freshly planted herbs, especially if they are completely new to you! Pineapple Sage, Thai Basil and German Thyme are some new additions in my summer garden. Pineapple Sage has a somewhat sweet fruity aftertaste while also providing that classic savory sage taste. Thai Basil has that classic basil taste intertwined with a sweet floral tone. German Thyme provides a slightly bolder and more fragrant than traditional thyme making it an excellent addition to roasted veggies! Since I have never tried these lovely leaves before, a salad was the only way to go. Adding herbs to salads can really help boost the flavors while also letting the true herbal tones shine through! 

Millet is one of my all time favorite grains, similar to quinoa but alone in if itself. This hearty grain adds a clean texture and a mellow nutty tone to any meal! Millet dates back to prehistoric times in both North Africa and many other regions. As stated in Bible

to make use of in unleavened bread. Millet also helps protect against heart failure, breast cancer, gallstones, and diabetes. Additionally this powerful grain has been known to help the body repair tissue. After that list of healthy benefits, millet seems to be more than just for birds! 

Summer truly is the season of berries. Blueberries, raspberries, blackberries and strawberries come alive. In this recipe I chose berries to offset the usual uses of millet. Commonly millet is used in savory dishes as a side dish or in soups and stews. This recipe takes this unique grain to a whole new level. Sweet succulent berries are combined with nutty millet and topped off with a  sweet yet herbal dressing which complements any meal! As most know, berries are a powerhouse full of nutrients. Raspberries, are packed with phytonutrients which in turn helps increase metabolism and promote weight loss. Blueberries, as their color might suggest, provide a hefty dose of antioxidants, which fight against free radicals and help promote a healthy glow to the skin! 

Sage is known for its use in warm savory dishes, but it can also be gracefully combined with sweet flavors as well. This common herb has been used for many years in herbal medicine due to its ability to aid better brain function and anti-inflammatory properties. The Greeks and Romans used it to preserve meat while the Chinese enjoyed sage tea! The scientific name for sage derived from Latin (salvere) literally means "to be saved". 

Gluten Free, Vegan

Ingredients:

1 1/2 cups uncooked millet or quinoa 

1/3 cup fresh blueberries

1/3 cup fresh raspberries

1/3 cup fresh yellow raspberries 

1 large handful arugula 

Dressing: 

1/4 cup fresh pineapple sage leaves*

3 tbs fresh thyme leaves

3 tbs olive oil

3 tbs red wine vinegar

juice of one lemon

2 tbs raw honey or agave 

sea salt + black pepper to taste

Instructions:

To cook your millet, add about 1 3/4 cup filtered water (or 2 cups for quinoa), bring to a boil then, turn off heat. Leave the pot over the burner and allow for the millet to soak up all the liquid. Once the millet is done, place the pot in the refrigerator for about 4 hours or overnight to completely cool.    

To make the dressing, add all dressing ingredients to a high-speed blender and blend until smooth. Taste and add more salt or pepper if needed. 

To assemble, wash all fruits. Fluff the millet with a fork and add in 1/2 of the berries along with all the arugula, toss to combine. Next, add in the herbal dressing and continue to toss and combine. Place this in the refrigerator for about 1 hour for best flavor results (this is not necessary but recommended).  Before serving, add on the rest of the berries and a few more sprigs of thyme. Enjoy!

*Feel free to add on some of your own toppings! Roasted almonds, walnuts or raw hemp seeds would all be delicious! 
*If you cannot find pineapple sage, feel free to use normal sage, but I would use it sparingly since it is not as sweet. You can also simply replace sage with another herb, such as basil!  

Post by: Rebecca 

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Beautiful black beans are combined with the zesty flavor of lemon and creamy texture of avocado to create a lunch worthy of waiting for. Bean salads are one of my favorite quick and easy lunches, all you have to do is throw them together the night before! This recipe is kept simple so that the true flavors would shine through. 

Black beans might seem like a rather neutral colored veggie, but look a little closer and you will find hints of vibrant purple and blue. These beautiful beans are a key factor in optimizing both colon and digestive health. Black beans also contain phytonutrients, which are common to most colorful fruits and veggies. Additionally these tasty beans can help regulate blood sugar levels as well as fight off the development of type two diabetes. Black beans, as most of us know, contain a heathy dose of both fiber and protein, which makes them an excellent food to help fill you up! 

Avocados, a superfood at its best, can be used in anything from cakes to salads!! With their super creamy texture, these odd veggies add a extra dimension of creaminess to any dish. While avocados might seem decadent, they too have some special health benefits including, anti-inflammatory properties and heart healthy fats. Avocados also aid in the absorption of lycopene and beta-carotene, which is found in carrots and sweet potatoes. Vitamins and minerals including, fiber, vitamin K and folate are also included in these unique veggies. Whether you enjoy avocado in your salads or in your desserts do not let the fat scare you away. Avocados contain healthy fats which work differently within the body, and can actually promote weight loss so feel free to indulge! 

Gluten Free, Vegan
 
Ingredients:

1 1/2 cups cooked black beans

1/2 large avocado, cut into small cubes

juice of 2 lemons + extra pulp*

juice of one lime + extra pulp

2 tbs good quality olive oil

3 tbs chopped fresh basil

4 tbs chopped fresh parsley 

2 tbs chopped fresh oregano

1 tsp fresh black pepper

1/2 tsp sea salt

2 tbs apple cider vinegar 

Instructions:

For the dressing, add the, herbs, vinegar, oil and citrus juice in a  blender and blend until smooth.

Next, combine all ingredients in a large mixing bowl and toss with the lemon herb dressing. Then, set the mixture aside in the fridge for about 20 minutes in order for the flavors to come alive! Lightly stir before serving, serve along side some fresh homemade bread, corn chips or inside a warm tortilla, enjoy! 

* In order to add just a little extra zing, I use a knife to cut out some of the citrus pulp after squeezing. 

Post by: Rebecca

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Winter fruits tend to be a little dull, but there is one exception, vibrant citrus, which happens to be the star of today's recipe! Some citrus fruits are at their prime during the winter months, while other common fruits, like apples, are nearing the end of their season. I created this salad to showcase the delicious, clean flavor of citrus, while also giving you that sense of spring creeping up from behind. 

Citrus fruits do not always have to be used as a flavor enhancer, they can also serve as the star of the show. Oranges, a commonly known citrus fruit, tend to be enjoyed for their Vitamin C content, but oranges have some other benefits to offer also! Oranges contain a hefty amount of fiber, which helps with constipation, and phytonutrients, which can help control high blood pressure. Oranges are especially enjoyed because they come in so many different varieties, each coming with a different season. Late winter brings along navel and blood oranges, while spring signals the arrival of certain tangerines and valencia oranges. 

The citrus fruits I used in this recipe include navel, and blood oranges, red grapefruit, lemons and limes. Grapefruit is a special favorite of mine, they have just enough sweetness, but do not make you feel overloaded. Grapefruit is great for detoxing your system and giving you that energy boost in the mornings. Alike oranges, grapefruits contain a monster amount of Vitamin C, which is especially important during these winter months. Red grapefruit also provides Vitamin A due to its red color. The juice from this sparkling fruit is ranked among the highest in antioxidant activity. 

Lemons and limes are usually not thought of as fruits people enjoy eating, but their flavor does have a time and a place. Adding lemon or lime juice to salads allows you to use less dressing curb your appetite. Accidently put too much salt in, strong citrus juices, such as lemons and limes, help balance out that salty flavor. Lemons are thought to have originated in North-East India, but today they are the most commonly used citrus fruit worldwide. By comparison to other citrus fruits, lemons have a variety of phytochemical, which helps the function of the immune system. Limes although so very similar to lemons are thought to have originated in South-East Asia where they then spread into Egypt, Northern Africa and eventually the New World. Limes contain some powerful nutrients themselves including antioxidants, which help the body fight decease and anti-cancer properties. 

Pistachios, one of my favorite nuts, they are sweet, crunchy and low in calories (for a nut). These unique green snacks are packed with vitamins such as B6, manganese and copper while also containing a fair amount of fiber. Pistachios are a great way to snack since they help you feel full while also providing that yummy crunch! 

Gluten Free, Vegan

Ingredients:

For the salad: 

1 large navel orange

1 lime

1 lemon

1/2 large red grapefruit

1 blood orange 

1/4 cup pomegranate seeds

1/4 cup roasted salted and shelled pistachios

For the dressing: 

2 tbs tahini 

2 tbs water

1/2 tbs raw honey

1/4 tsp ground ginger

Instructions:

Slice all the citrus fruit into about 1/4 in thick slices (don't worry if some slices fall apart), then carefully carve off the peel with a sharp knife. Arrange the citrus slices on a plate, then top them with the pomegranate seeds and chopped pistachios. For the optional dressing, combine the tahini, water, ginger and honey in a small bowl, then whisk to combine. Drizzle the dressing over the salad and enjoy!  

*A great addition to this salad would be some tangy feta or hard manchego cheese. 

Post by: Rebecca

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You can now find one of my most popular posts, here at SkinnyMs.com!
  
Kale chips, todays most popular healthy chip. The kale chip revolution has swept across the nation, allowing everyone to see how addicting greens can be! While store bought kale chips can be a burden on the wallet, homemade kale chips are rather cheap and easy to make. Whether it is in the oven, or the dehydrator (my personal favorite way) these kale chips will not disappoint. 

For this recipe, I used a delicious sweet and tangy tahini dressing to give a little pop to these kale chips. Kale chips can now be found in so many different flavors, but this one is by far my favorite! Tahini adds a rich tangy flavor to the mix, while meyer lemons add a touch of zest and sweetness. I use roasted tahini instead of raw because it is easier for the stomach to digest. Coconut aminos, while it might not be seen at every store, should be included in every gourmet kitchen. It delivers a salty yet sweet flavor while actually being quite low in sodium, unlike soy sauce. This raw sauce is derived from the sap of the coconut tree and contains quite a bit of nutrients, including a broad-spectrum of B vitamins and several amino acids. Coconut aminos also has a very low glycemic index and a near neutral PH.  Kale chips are not only known for their delicious texture, but also their important nutritional benefits. Kale is packed with Vitamins A, C, and K. Vitamin K is important for several bodily functions, including blood clotting, bone health and antioxidant activity. Kale also contains a healthy dose of fiber and antioxidants. So, instead of reaching for that bag of baked potato chips (which are really not all that healthier) throw in a batch of these! 

Gluten Free, Vegan, Low Carb, Almost Raw

Ingredients:

2-3 medium bunches organic kale

4 tbs roasted tahini (or raw if desired) 

juice of 4 meyer lemons (or regular lemons + 1 tsp honey) 

2 tbs coconut aminos (or soy sauce) 

2 -4 tbs water (for thinning) 

fresh black pepper

Instructions:

Wash your kale, shake it off and set it aside to dry. Whisk the tahini, lemon juice, pepper and coconut aminos together in a small bowl. Add in the water as needed to make a somewhat thin dressing. 

Now, remove the kale from the stalk into small bite size pieces (I usually leave a little bit of stalk in mine to give it some texture). Place 1/3 of the torn kale into a large mixing bowl and add in 1/3 of the dressing. Squeeze and massage the kale around in the mixture, you wan to get it good and marinated. 
Next, spread your kale out on a lined dehydrator tray, trying not t overlap the pieces too much. Repeat this process with the remaining kale and dressing. 

Set your dehydrator at 115F degrees and dehydrate for about 6 - 8 hours or overnight. Keep these in a  sealed glass jar or container for up to a week. Enjoy! 

* You can also bake these in the oven at 200F degrees for about 30 - 45 minutes, checking every 10 minutes to make sure they do not burn. 

                                                                                                                                                                    Post by: Rebecca

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Finally some color has been brought back into my posts. In the winter time it is harder think up dishes that involve a lot of colors, but this one is sure to break that habit. Now I know that title got you thinking, "well all I feel like eating in the winter time is warm comfort foods." Salads might seem anything but that, but as long as you include the right ingredients with the right sides, that salad will have you wanting more. The trick to winter salads is to have a warm piece of whole grain bread or toast along side, (I included some sweet potato cornbread alongside mine, recipe coming soon!) which gives you enough comfort food to feed your cravings. In the wintertime we all would rather chow down on a warm piece of pie over a bowl of tasteless greens, but this salad is going to change all that! 

In this colorful and vibrant salad I combined a harvest of winter foods, which are commonly forgotten about. Pomegranate seeds are on top of my list. I love hoarding these colorful beauties all winter long, tossing  them on top of salads or on top of yogurt. Many people are turned off by the idea of eating just the seeds of a fruit, but unlike other fruits, pom seeds are packed with flavor and give a powerful contrast of flavor to any dish. These small seeds also pack a powerful nutritional punch! Vitamins include C, which helps increase immunity (fight flu season!) and vitamin K which helps the body control bleeding. These super seeds have additionally been known to fight aging and increase the metabolism. Another delicious addition to this salad is citrus, winters own seasonal fruit! Clementines, a natural package all wrapped up in a sweet little bundle and packed with even more vitamin C! I love clementines and I do get a little sad when they go out of season for good. Grapefruit is a little less seasonal, it is often overlooked due to its reputation of being overly tart, but with the right ingredients grapefruit can truly shine! Grapefruit also has some very important detoxing properties which can really help you get going in the morning! Chickpeas, lastly but not least, give this salad an important dose of protein and fiber. Chickpeas (and many other beans) are also known for their aid in controlling the appetite. The dressing I paired with this salad has both notes of sweet and salty to balance out the strong citrus flavor. When I am pressed for time, I usually make a quick dressing that works on any salad, tahini and lemon juice. 

Gluten Free, Vegan

Ingredients:

1 cup mixed greens of your choice (I used some mixed baby winter greens kale, chard, and spinach) 

1/3 large seasonal apple, thinly sliced

1/3 cup fresh pomegranate seeds*

1 large clementine, peeled

1/2 large white or red grapefruit, peeled and chopped

1 large handful raw or toasted walnuts (if you are nut-free, use pumpkin seeds instead) 

1/3 cup cooked chickpeas 

1/4 cup balsamic vinegar

1 tbs tahini

1/2 tbs honey

1/2 tbs soy sauce

Instructions:

First, gather all your ingredients. For the salad dressing combine the balsamic vinegar, soy sauce, honey and tahini in a small jar and shake to combine. If you cannot find a jar, simply add it to a bowl and whisk to combine. 

Arrange the salad greens on a plate and start topping them by adding the citrus fruits, walnuts, chickpeas, and apple slices. Then, top it off with the pomegranate seeds and homemade dressing. Another great addition to this salad (if you do not care about it being vegan) would be some hard cheese like manchego or parmesan. Enjoy alongside some crusty toast or homemade cornbread, then there you have it! 

*Here is the trick to getting out pomegranate seeds (without staining your favorite shirt)! First, fill a medium mixing bowl with filtered water. Next, cut the pomegranate into quarters on a cutting board.  Now, submerge 1/4 of the pomegranate into the water (seed side facing away from you) and start pushing/ breaking the seeds apart. The fresh seeds will sink to the bottom, the white pulp and icky seeds will float to the top. Repeat this with the remaining pomegranate quarters, and strain out the seeds when you are done! 

                                                                                                                                                                          Post by: Rebecca

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This post is going to be a little different , I have decided to change it up a bit! I am putting you in my shoes. What did I exactly eat today? well this post will reveal all (of course every day is different in my book). My mornings usually start with a cold wet nose touching my cheek. I hear the alarm, but hit the snooze (who doesn't?), then here comes the persistent paw. That same paw usually stays there until I start to stir and decide to get up. After my morning is so rudely awakened by my loving cat, I don't have a moment to spare on getting breakfast ready (or debating what to eat) so I usually get half of it ready the night before. Say, I am having oatmeal, I halfway cook it the night before, and then leave the pot in the fridge. In the morning I take out the pot and finish cooking the oats, (which only takes about 3 minutes! ) Today I had a simple breakfast consisting of kefir with granola, and some oven roasted grapefruit. The granola was this recipe. The grapefruit was cut in half and then roasted at 350F for about 15 minutes to bring out the juices! To finish it off I drizzled some honey over top. I also had some hot rooibos tea (not pictured). 

I usually cannot take photos of my meals throughout the day, but on the days I am off, I take advantage! During these days I spend my time experimenting in the kitchen, thinking up new recipes. For lunch I decided to have a filling kale salad (trying to get in those greens during the winter months).  Into my salad went, some sauteed mushrooms, onion, and chickpeas, all spiced up with rice vinegar and chili powder. For the kale salad dressing, I whipped up one of my spur-of-the moment dressings, peanut butter, miso paste and lemon juice. If you have every tasted raw kale, then you would know that it is rather on the chewy side and needs some help becoming soft. The lemon juice in this dressing really makes the kale soften up. I really like combining hot and cold things in my salads, especially in the winter months to help with that comfort food craving. To balance out the flavors of my salad I also had a juicy clementine on the side (before they go out of season). To drink, I had some refreshing water (you can never have enough). 

Later on in the day, once everything starts to wind down, I usually have my mid afternoon snack. Today I was in a rush so it basically consisted of some delicious greek yogurt with some homemade granola (made earlier this morning, recipe coming soon!) and some fresh pomegranate seeds! 

Today's dinner is a little different than the usual. I really do enjoy just snacking throughout the day so sometimes I create a smorgasbord of items for dinner, kind of like a bunch of appetizers. The main attraction was some homemade flatbread (gluten free of course, recipe below) and a trio of hummus dips. I made, garlic hummus, sun-dried tomato and basil hummus (recipe coming soon!) and some cheezy hummus. A cheese platter, nuts, roasted potatoes and boiled eggs were some other things I included. Unfortunately the sun left me at a bid of a loss and I did not end up photographing my complete dinner, but I did manage to get some photos of the delicious cheese tray! 

Gluten Free, Vegan

Ingredients:

1/3 cup buckwheat flour

1/3 cup certified GF oat flour

1/3 cup sorghum flour

1/2 tsp sea salt

1 packet dry rapid rise yeast (about 1 1/2 tbs) 

3/4 cup warm water

Instructions:

Combine all the flours, yeast and salt. Add in the hot water a little at a time until a  moist dough is formed. Place the dough into a bowl and let it rise in a warm place for about 1 hour (it does not rise that much). 

Pre-heat about 1/2 tbs safflower oil in a nonstick skillet over medium heat. Once the skillet is fully heated plop 1/4 of the dough into the pan. Cook the flatbreads on each side for about 3 minutes or until browned and fluffy. Enjoy with some homemade hummus!

                                                                                                                                                            Post by: Rebecca

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