Chickpea, Veggie, and Cilantro Salad

This dish is really fresh, and is a great source of protein- so great for the vegans and vegetarians out there! You must use all the ingredients I list to get the whole effect- unless you do not like onions (feel free to omit those!)

What you will need:
1 can of chickpeas- strained and rinsed (to get the tin flavor out)
1 lime
1 container of cherry or grape tomatoes- halved
1/2 red onion- diced
1 handful of chopped cilantro

After you all your ingredients chopped add them to a medium sized bowl, and slice you lime in half and squeeze the juice over top. Add a dash of salt and pepper, and mix all together until flavors are combined. That's it! simple and delicious!

Recipe servers 2 people (if your eating as a meal) or 3-4 people if your using it as a side.

POST BY MOMMY OLIVIA

Vegan Chopped Taco Salad

This recipe is from Pinterest (you can get the original recipe from HERE), and I would definitely say this is a pin win! The flavours came together nicely, it was simple enough to make, and it's healthy!

What you will need:

Taco “meat”

• ½ white onion, sliced
• 3 tablespoons water
• 1 cup cooked chickpeas
• 1 teaspoon taco seasoning mix

Guacamole

• ½ avocado flesh, mashed
• 1 tablespoon finely diced white onion
• 1 clove garlic, minced
• 1 tbsp finely chopped fresh cilantro
• Juice from ½ lime
• Sea salt and freshly ground pepper, to taste

Salad Ingredients

• 2 cups chopped romaine lettuce
• 1 tomato, chopped
• 2 tablespoons salsa

Add onions and water to a pan on medium-high heat for about 2-3 mins until the onions are softened. Then add chickpeas and taco seasoning and reduce heat to medium. Cook uncovered for another 2-3 minutes, until heated through.

 

Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.

 

Pile all of the salad ingredients in a bowl. Top with guacamole and taco “meat”.

 

Variations: The original recipe also called for corn chips, I did not add those, but feel free for that crunchy texture! Also, this recipe only makes for one (A big serving however).

POST BY MOMMY OLIVIA



 

 

 

 

Monthly Feature: Greek Pasta Salad, by Sarah

 

What you will need:
- Pasta noodles of your choice
- Cucumbers
- Cherry tomatoes 

- Feta cheese
- Italian dressing
- Black Olives

Directions:
Cook noodles according to directions and drain then put into a large bowl, cut up the cucumbers and tomatoes; add them in, mix in feta cheese and olives, add Italian dressing and mix everything together.(how much you use of what is totally up to you) Chill in fridge & enjoy!

POST BY SARAH

Greek Salad - Perfect for Summer! by Mommy Melissa

If you need a quick salad idea that is great to go with pretty much anything! Here is one for you! 

What you will need for the salad:

1 large English cucumber, cubed with peel on

2 medium tomatoes, cubed

1 red onion, chopped

feta cheese, crumbled into bits

What you will need for the dressing:

1/4 cup olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon pepper

1 teaspoon onion powder

1 teaspoon Dijon-style mustard

1/3 cup red wine vinegar

Mix all the dressing ingredients together then mix together with the chopped veggies. Chill for a few minutes then serve! 

You could also use this dressing in your favourite salads as well. Its very versatile! 

Kale Chips

My sister Jennifer has been raving about kale and how great tasting it is for a few weeks now. Crispy and salty, and its a decent substitute to chip cravings. I had my doubts but curiosity got the best of me and decided to give it a try (how good could baked leaves be right?!). I told myself that the next time at the store if I saw it and it was a decent price, then I would try it. I found it and it was quite affordable at $2.49 a bunch. Olivia came over and we gave it a try! Of course we had a camera on hand to document the experience!

sea salt, olive oil, kale

        We made four different flavours to try. Cajun, sea salt and pepper, seasoned salt and plain sea salt.

Four tasty ways!

at 375 for around 8 minutes or until crispy

While we were both not sure of the out come of this recipes taste we could not stop eating them! They were in fact very crunchy and very crispy but we both decided that they are no substitute for chips! 

Here is the recipe for you to try!

Ingredients :

a bunch of kale 

extra virgin olive oil

sea salt

Directions:

1. Preheat oven to 350 degrees ferinheight.

2. Wash the kale, being sure to get in all the nooks and crannies of the leaves. 

3. Dry completely (important so it does not go soggy in the oven).

4. Rip the kale leaves into chip sized pieces leaving out the stems.

5. Drizzle oil and season with sea salt. Rub it onto the leaves. 

6. Place on a baking sheet in a single layer and bake for around 8 minutes or until crispy. 

7. Remove and enjoy.

So there you have it! Give it a try and tell us how you liked it and your variations of spices and seasoning mixes! 

Cesar Salad Dressing

Throw everything in a blender:
- 3-4 cloves of garlic (4 depending how much you like garlic)
- 4 tbsp of olive or vegetable oil
- 3 tbsp of mayo
- dash of mustard
- dash of hot sauce
- salt and pepper to taste


Blend everything until smooth, also the creamier you want the dressing the more mayo you add. Then toss your salad with the dressing and add tons of Parmesan cheese!


For a healthier twist: Try Greek yogurt instead of mayo... let us know how it works! 

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