I haven’t been posting many recipes lately, since with only 2 months to go, I’ve definitely got wedding on the brain (and blog), but this Fall Harvest Salad is too good not to share! This hearty salad is packed full of my favourite fall flavours.
Roasted brussel sprouts and sweet potatoes combine with walnuts, blue cheese, and dried cranberries is this wonderfully delicious arugula salad.
Your guests will love this as a starter at Thanksgiving dinner.
The brussel sprouts are definitely the star of the show: coated in maple syrup which caramelizes when roasted, with crispy leaves on the outside and warm and tender on the inside.
An extra dose of maple syrup tops this hearty Fall Harvest Salad with a simple Maple-Dijon dressing. Click here for a delicious keto salad dressing.
This week’s Beauty Detox assignment was to create a variation of Kimberly Snyder’s Warm Kale and Mushroom Beauty Salad. I made my salad over the weekend and then I used the leftovers in spring rolls for dinner last night. I didn’t photograph my salad on its own, so here I’m sharing my Kale and Mushroom Spring Rolls. I enjoyed them with a bowl of miso soup and a small salad topped with sauerkraut and black sesame seeds. So my entry for this week’s challenge is a salad in a spring roll, ok? Yeah, let’s go with that!
I recently made spring rolls and cooked them with a quick shallow fry. They tasted great but a couple didn’t hold together that well and I thought they might have soaked up a bit too much oil. This time around, I baked them in the oven and it was a lot easier that having to stand over the stove while avoiding getting burned by hot oil.
I sautéed my vegetables first since they were originally made for the salad, but another option is to coat the raw veg with a tablespoon of oil before wrapping. That might increase the bake time a bit.
Usually in a stir-fry salad like this, I would add some tamari. But since it’s Sugar-Free September, I’ve been avoiding most sauces. To give this salad flavour, I loaded on the spices, and the flavours worked really well in my spring roll version, too.
I love to put together bowls like this for lunch. I enjoy eating meals that have a whole selection of different components. They’re just so much more fun, aren’t they?
This bowl has a base of millet and greens and is topped with roasted sweet potato, fresh cucumber and leftover corn and grilled chicken breast. The best part of this meal is the miso millet.
Don’t you hate when you’re preparing a meal and then you realize that you still need a sauce or dressing? Well, this dish doesn’t need any extra sauces because the millet is cooked in miso, which adds so much flavour and creaminess that you won’t need anything else.
Place chopped sweet potato in a roasting pan and drizzle with oil, and roast for 25 to 30 minutes, until fork tender
Toast the dry millet in a pan over medium heat for 2 minutes
Add water to pan, cover and bring to a boil
Reduce heat and simmer for 25 to 30 minutes, until water is absorbed
To serve, place vegetables and chicken over millet and mixed greens and sprinkle with onion
On another note, we’re 5 days into Sugar-Free September, and I’m still doing great. I haven’t had any real cravings and haven’t experienced any of the sugar-detox symptoms I’ve heard about. It’s early days yet. Having delicious treats like this Blueberry Chia Parfait are going a long way in helping me stick with it!
Have you cut sugar out at all? Maybe you’ve switched from refined white sugar to maple syrup or stevia? I’d love to hear from those of you who are making some changes towards cutting out the sugar. If you need some more information about going sugar-free, check out these links.
I hope everyone is enjoying the remainder of the long weekend, and I hope your Sugar-Free September is off to a great start! A few hours in, and I’m holding strong. I started my day off with a Low-Sugar Green Smoothie and went for an easy run.
For lunch I enjoyed these delicious Sweet Potato Spinach Quinoa Patties over a salad. I made a big batch and will be reaching for these throughout the week. With the quinoa base, they’re filling and there’s so much goodness packed in thanks to sesame seeds, flax and spinach.
Whether you’re heading back to school or back to work this week, these patties are great to have made up in the fridge. Warm on a burger bun, stuffed into a pita, or served cold on top of a salad.
Although I’ve fried them in coconut oil, I like them more from the oven.
Cook 1 cup rinsed and drained quinoa in 2 cups water. Bring to a boil, cover and reduce heat to simmer for 15 minutes, until most of the water is absorbed. Remove from heat and leave covered for an additional 5 minutes.
Meanwhile, boil sweet potatoes until fork tender. Drain and set aside.
In a pan, heat 1 tbs coconut oil over medium heat.
Add onions, spinach and garlic. Cook until spinach is wilted and onions are translucent.
In a food processor, combine cooked quinoa, sweet potatoes, onions, spinach and garlic mixture, ground sesame and flax seeds. Process on low until well combined.
Stir in flour. If your mixture is still very wet, add more flour. Mixture should hold together when squeezed.
Line 2 baking sheets with foil or parchment paper and grease with 1 tbs coconut oil.
Taking ¼ cup-sized portions, form patties ¼" to ½" thick and place on baking sheets.