Red Apple Recipes

This post may contain affiliate links. Please read my Disclosure Policy for details.

Today, December 1, is National Eat a Red Apple Day!

This day encourages us to enjoy an apple…and not just any apple but a red skinned one.

Why?

Apples play a crucial role in fighting inflammation of all kinds. They calm the systems of the body by reducing viral and bacterial loads that cause inflammation. In addition, the phytochemicals in apples feed the neurons of the brain and increase electrical activity. That makes them brain food!

Red skinned apples are especially beneficial. The pigments that create that rosy color have anti-obesity properties and strengthen the digestive system. They are the best colon cleanser. Pectin from a red apple rids the intestinal tract of bacteria, viruses, yeast and mold. It also helps to eliminate debris that clogs pockets in the intestines.

And this powerhouse fruit helps to pull heavy metals from the body and detoxifies the brain of MSG. Apples hydrate the body at a cellular level, providing trace minerals and salts and electrolytes, making them ideal to consume after exercise or a stressful day.

To help you get your “apple a day”, try these healthy red apple recipes.

Red Apple Recipes title meme

Red Apple Recipes

Click on the underlined titles below for these delicious red apple recipes.

Healthy Fried Apples

This recipe is a great way to use up apples that are a bit past their prime.

Fragrant with cinnamon, this easy recipe does not contain refined sugar or butter. It’s vegan and gluten free. And it makes an excellent side dish, stand alone meal or simple dessert.

Red Apple Recipes fried
Red Apple Recipes – healthy fried apples

Raw Applesauce

Another way to use an overabundance of apples is with this super simple recipe.

Raw applesauce comes together in minutes, and it’s so good. I purposefully leave my applesauce slightly chunky, however you can make it smooth as well. I add my applesauce to fruit or veggie bowls. You can use it in the next recipe too!

Applesauce Cake

Applesauce cake is extremely easy to create, using a few basic pantry items. The recipe adapts well to adding extras such as nuts, raisins and grated apples and tastes great with or without icing.

This cake is vegan, of course, and also gluten free. And as a bonus…it smells amazing as it bakes! Try serving it with fresh berries.

Red Apple Recipes cake
Red Apple Recipes – applesauce cake

Apple Porridge

This yummy recipe uses raw apples as well. Apple porridge makes a great breakfast alternative to cereal. Use a food processor to finely chop apples, leaving the skin on, and then top with walnuts, raisins or shredded coconut.

Beyond enjoying apple porridge for breakfast, try a bowl with afternoon tea or as a simple dessert.

Apple Crisp

Packed with red skinned apples, this vegan and gluten free crisp is easy to make. It’s perfect for a chilly winter evening. Enjoy with a cup of hot herbal tea to experience bliss!

Apple Crisp comes together in minutes and the result is a hot, fragrant, good-for-you dessert. For the best health benefits, leave the peeling on the apples.

Red Apple Recipes crisp
Red Apple Recipes – apple crisp

Rustic Apple Galette

Galette is the French word for a flat, round cake or pastry, usually open faced with fruit piled in the middle. This rustic dish is a healthy version that can be enjoyed without guilt or the ill effects sugar and gluten cause.

This beautiful dessert is perfect for fall and makes a wonderful treat to serve guests.

Favorite Ways to Enjoy Red Apples

The easiest way to benefit from red apples is to simply cut one up and eat it, plain or with a spoonful of sugar free organic nut butter. However, when the mood for something fancier strikes, the possibilities are endless.

I hope you found a new way to bring more red skinned apples into your diet. Their health benefits truly do help keep the doctor away.

What are you favorite recipes for red apples?

Red Apple Recipes galette
Rustic apple galette

Helpful Finds from Amazon:

 


 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

 

 

 

Chickpea Salad

This post may contain affiliate links. Please read my Disclosure Policy for details.

I love the versatility of chickpeas, also known as garbanzo beans. They are the foundation for hummus, make a delicious curry and pair well with many other veggies, such as sweet potatoes.

Over the next two weeks, I’m experiencing a cleanse. That means although I am already plant based, I’m focusing on consuming fruits and vegetables only. During the cleanse I’m avoiding grains, except for gluten free oats, fermented foods, sugar, salt and oils and eating very little fat. This allows my digestive system to reset and toxins, bacteria and viruses to flush out of my body.

Even with the limitations, it’s not difficult to enjoy hearty, highly nutritious meals. This chickpea salad, loaded with fresh veggies, is an excellent example.

Chickpea Salad title meme

Hearty Chickpeas

Chickpeas are a legume, cultivated originally in the Middle East. They’ve been around for more than 9,500 years. Chickpeas are used in Mediterranean and Middle Eastern cuisine. They are also a key ingredient in Indian foods such as curry. Today India produces 70% of the chickpea crop.

These legumes are a rich source of protein, fiber, vitamins and minerals. Additionally, chickpeas offer a variety of health benefits including improving digestion, aiding in weight management and reducing the risk for diseases such as diabetes, cancer and heart disease.

Quick and Easy Chickpea Salad

I enjoy chopped salads, heavy on veggies and light on lettuce. And I appreciate chickpeas. This tasty recipe combines the two for a perfect light meal or as the main dish in a bigger one.

Craving some chickpeas today, I made this salad in a few minutes, with what I had on hand. And because I’m avoiding oils right now, I adapted a simple recipe for an oil free dressing that uses the liquid in the can of chickpeas.

You may use canned chickpeas for this recipe…which is what I did…or start with dry beans and cook your own. Save at least 1/4 cup of liquid, either way.

Chickpea Salad

This quick and easy salad combines hearty chickpeas with freshly chopped veggies.
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 cans chickpeas, drained and saving 1/4 cup liquid or 3 cups cooked chickpeas
  • 1 medium red, yellow or orange pepper, chopped
  • 1/2 large green bell pepper, chopped
  • 1/4 red onion, finely chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 12 grape tomatoes, quartered

Dressing

  • 1/4 cup liquid from canned or cooked chickpeas
  • 1/2 lemon, juiced
  • 1 tsp tahini
  • 1 tsp dried parsley
  • pinch black pepper

Instructions
 

Salad

  • Drain chickpeas, reserving 1/4 cup liquid for dressing
  • In a large bowl, combine chickpeas and remaining veggies. Stir gently to combine.

Dressing

  • In a small mason jar, combine liquid from chickpeas, lemon juice, tahini, parsley and black pepper. Cap and shake jar well. Pour over chickpea salad and stir to coat veggies. Serve immediately or store covered in the refrigerator. Makes approximately 4 servings.
Keyword Chickpeas, Salad

 

Chickpea Salad
Quick and easy chickpea salad

Tips for Making Chickpea Salad

This is a great recipe for using canned goods or, if cooking chickpeas for another recipe, cook extra for this salad.

I used the vegetables I had on hand, chopping them as I would for a typical chopped veggie salad. The peppers add color and powerful nutrients. I had a bag of mini orange, red and yellow peppers and used four of those in this recipe.

Feel free to include any other veggies of choice, including cabbage, red cabbage, zucchini, cucumber, carrots, olives or pepperoncini.

Chickpea or bean liquid is called aquafaba and useful for many other recipes. I saved ALL the liquid from my two cans of chickpeas so I could experiment with the aquafaba. Watch for recipes!

Fresh parsley may be substituted for dried, in the dressing.

Tahini is sunflower seed paste. It is rich in omega-6 fatty acids and makes a healthy salad dressing. Purchase online or in health conscious food stores. I used a small amount in the dressing, rather than oils.

Taste Test

The fun part of creating a new recipe is tasting it!

I made the recipe with the intent of enjoying it for lunch. And enjoy it I did. The taste is fresh, with all the veggies, while the chickpeas add a mild, nutty flavor and some density to the meal. This is one of those dishes that is sure to taste even better the next day, as the flavors all mingle.

I really liked the simple chickpea liquid, lemon juice, parsley and tahini dressing. It added just the right amount of flavor without overpowering the chickpeas and vegetables. When I’m back to consuming small amounts of sea salt, I’ll add a bit to the dressing. Otherwise, I won’t change a thing! Add sea salt and black pepper to taste to the salad and/or the dressing.

Eat this chickpea salad alone or add roasted sweet potatoes and steamed broccoli for a larger meal.

Let me know if you try this satisfying meal!

Chickpea Salad fresh

More Chickpea Recipes

Looking for more chickpea recipes? Try these:

Curried Chickpeas

Roasted Sweet Potatoes, Chickpeas and Kale Bowl

Hummus

 


 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

 

Gluten Free Mediterranean Pasta Salad

 

This post may contain affiliate links. Please read my Disclosure Policy for details.

I love a good pasta salad! On the first day of fall, with cooler temps ushering in the season, it seemed like the perfect opportunity to try a new one.

This Gluten Free Mediterranean Pasta Salad makes a great meal or side dish. The recipe fills a large bowl so you can save the leftovers for the next day.

This vegan dish is rich in flavor, with lots of veggies to create a variety of tastes and textures and pops of color. And, it comes together quickly.

Gluten Free Mediterranean Pasta Salad title meme

What’s In This Pasta Dish?

I adapted this recipe from The Mediterranean Dish and what I love about it is how adaptable it is.

Because I’m gluten free, the first change I made was to switch to gluten free pasta. I used brown rice rotini. If you are not gluten sensitive, use regular pasta. Not sure if gluten is affecting you? Check out the symptoms of gluten intolerance HERE.

In addition to the pasta, the dish includes crunchy green bell pepper, red onion, cherry tomatoes and fresh basil. And to give it that Mediterranean flavor, toss in marinated artichoke hearts, olives and pepperoncini. I also added shredded plant based mozzarella cheese, for creaminess.

And finally, Gluten Free Mediterranean Pasta Salad has an easy homemade dressing to finish it off.

Gluten Free Mediterranean Pasta Salad plated

Gluten Free Mediterranean Pasta Salad

Mediterranean Pasta Salad full of veggies and flavor
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 6

Ingredients
  

Dressing

  • 1/4 cup high quality extra virgin olive oil
  • 2 tbsp Rice Vinegar
  • 2 garlic cloves, minces
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/4 tsp dried red pepper optional
  • sea salt and black pepper to taste

Mediterranean Pasta Salad

  • 16 ounces gluten free rotini may use regular rotini
  • 1 pint cherry or grape tomatoes, halved
  • 1 green bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 cup marinated artichoke hearts
  • 1 cup pitted black olives
  • 1/2 cup chopped pepperoncini may use sliced banana peppers
  • 1 cup shredded plant based mozzarella cheese optional
  • 1/2 cup fresh basil, chopped

Instructions
 

Dressing

  • In small mason jar, combine all dressing ingredients. Cap, shake well and store in refrigerator while prepping pasta salad. Dressing may be made the night before and stored in refrigerator until ready to use.

Mediterranean Pasta Salad

  • In a large pot, bring 8 cups of salted water to a boil. Add rotini, stir and bring back to boiling. Lower heat and cook until tender.
  • While pasta cooks, dice green pepper and red onion, halve cherry tomatoes and chop fresh basil. Set ingredients aside in a small bowl.
  • Drain marinated artichoke hearts, black olives and pepperoncini. Set aside in another small bowl.
  • When pasta is tender, drain but do not rinse.
  • In a large bowl, add the plant based shredded mozzarella cheese, if using. Dump warm pasta on top of cheese. Add diced veggies and artichoke hearts, black olives and pepperoncini. Combine all ingredients, gently. Pour dressing over pasta salad. Stir to coat pasta. Serve warm. Or chill and serve cold. Store leftovers in the refrigerator. Makes 6 - 8 servings.
Keyword Gluten Free, Mediterranean Pasta Salad, Pasta Salad

 

Gluten Free Mediterranean Pasta Salad ingredients
Gluten Free Mediterranean Pasta Salad ingredients

Helpful Tips

Tips for making this pasta salad.

Make dressing ahead of time, up to 24 hours prior, if desired. Add other seasonings if you want. I highly recommend Nina’s Olivar Almeria Gold Olive Oil, a superior quality oil from Spain. Link to order from Amazon at end of post. This full flavor olive oil is my absolute favorite!

There are a variety of gluten free pastas available, made from brown rice or chickpeas or vegetables.

You may use any color of fresh pepper. I chose a green bell pepper however red or yellow peppers work well too. And try a yellow onion or chopped green onions instead of the red onion, if desired. If fresh basil seems to strong for you, substitute fresh Italian parsley…or add both!

Swap kalamata olives for the black olives, banana peppers for the pepperoncini and plain artichoke hearts for marinated. Omit the red pepper, dried or flakes, if you don’t want any heat. I found 1/4 teaspoon just right, however I like a little spiciness.

And finally, omit the shredded plant based cheese, if desired. I felt it added creaminess to the pasta salad but it’s not really necessary.

Gluten Free Mediterranean Pasta Salad
Gluten Free Mediterranean Pasta Salad

The Taste Test

I served up the pasta salad warm, immediately after gently combining all ingredients.

This Mediterranean salad was SO good, full of flavor in every delicious bite. I loved the combination of fresh, crunchy veggies with the softer artichoke hearts, olives and pepperoncini. I won’t change a thing, the next time I make it. And I will definitely make this pasta salad again.

The best part…I have leftovers in the fridge, for tomorrow’s lunch. I’ll see how the salad is cold. I expect it to taste just as good and maybe even better, with all the flavors mingling overnight.

Do you enjoy pasta salads? Do you prefer to eat them warm or cold?

Gluten Free Mediterranean Pasta Salad plated
Gluten Free Mediterranean Pasta Salad ready to eat

 


 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

 

Easy Vegan Blueberry Crumble

 

This post may contain affiliate links. Please read my Disclosure Policy for details.

July is National Blueberry Month. These superfood berries are at their peak of ripeness as summer gets underway.

In honor of the month, I created a new…and super simple…healthy blueberry treat. Using items I keep on hand…that you probably do too…this dessert came together in a few minutes, while supper simmered on the stove.

Try this easy vegan blueberry crumble for your next get together, tea time or for a simple after supper dessert.

Easy Vegan Blueberry Crumble title meme

Benefits of Blueberries

I love these delicious berries. And, it turns out, they love me too.

Although domestic blueberries are beneficial as well, it’s the wild blueberry that brings the most health benefits.

They contain extremely high levels of antioxidants, delivering healing to any damaged part of the body. Wild blueberries effectively eradicate heavy metals and other toxins from the body. Plus they are a powerful brain food and amazing at restoring the liver.

Wild blueberries can help prevent any type of cancer and they are so restorative that they are beneficial for any symptom, whether physical, emotional or spiritual. (Info from Life Changing Foods, by Anthony William)

I keep a bag of frozen wild blueberries in the freezer, to add to morning smoothies or vegan treats such as scones.

If you don’t have wild blueberries, use fresh or frozen domesticated blueberries, which are those typically found in the produce or freezer sections of the grocery store.

Easy Vegan Blueberry Crumble wild berries
Easy Vegan Blueberry Crumble – wild blueberries mixed with gluten free flour

Ingredients for Easy Vegan Blueberry Crumble

For this simple treat I used frozen wild blueberries, gluten free flour, vegan butter, coconut sugar, vanilla and cinnamon. These are all ingredients that I keep on hand.

Besides the ingredients, you just need a couple of mixing bowls and an 8X8 baking dish.

Easy Vegan Blueberry Crumble baked

Easy Vegan Blueberry Crumble

This easy dessert is vegan, gluten free and refined sugar free.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 6 Servings

Ingredients
  

  • 4 cups fresh or frozen wild or regular blueberries
  • 2 tbsp gluten free flour
  • 1/2 cup plant based butter
  • 2 cups gluten free oats
  • 1/2 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • coconut oil for baking dish

Instructions
 

  • Preheat oven to 375 degrees. Rub coconut oil in 8x8 baking dish.
  • If using frozen blueberries, measure 4 cups into a colander and let thaw slightly.
  • Melt plant based butter. Combine oats, coconut sugar, butter, cinnamon and vanilla. Mix well.
  • Transfer blueberries into a bowl. Add two tablespoons of gluten free flour and mix gently.
  • Place blueberries into prepared 8x8 baking dish. Top with oat crumble.
  • Bake for 35 minutes. Allow to cool slightly. Makes 6 servings.
Keyword Blueberry Crumble, Vegan

 

Tips for Easy Vegan Blueberry Crumble

If using frozen blueberries, wild or regular, allow them to thaw slightly in a colander.

Any gluten free flour is fine. I used a 1:1 gluten free flour, meaning one cup of the gluten free flour equals one cup of regular flour. You may also use almond or oat flour. And if you don’t have a gluten sensitivity, use whatever flour you have on hand.

I also use plant based butter. There are several good brands available, in regular grocery stores or health conscious stores. The coconut sugar is darker than refined sugar and tastes more like brown sugar, but less sweet.

You can add chopped nuts to the crumble topping, if desired.

Easy Vegan Blueberry Crumble ready to bake
Easy vegan blueberry crumble ready to bake.
Easy Vegan Blueberry Crumble baked
Easy vegan blueberry crumble fresh from the oven.

The Taste Test

As supper finished up, the kitchen filled with the wonderful aroma of baking blueberry crumble. I let it cool for a short time, and then tried it with a cup of hot peppermint tea.

This blueberry crumble is a winner with me! It’s rich with juicy blueberries and I love the slightly crunchy oat topping. The crumble isn’t overly sweet, which is perfect for me. And I can prepare this treat quickly, whenever I want something a bit more than plain fruit.

Are you a fan of blueberries? I hope you’ll enjoy this easy crumble.

And try something from this round up of blueberry recipes. Share your favorite way of enjoying blueberries in the comments below!

Ready to eat blueberry crumble
Yummy blueberry crumble!

Pick up these ingredients from Amazon:


 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

 

Vegan Southwestern Layered Salad

This post may contain affiliate links. Please read my Disclosure Policy for details.

It’s summer! Warm temps, water fun, star filled nights and days of play are here. With that warmer weather and those days of enjoying the outdoors, who wants to spend time in the kitchen?

This easy to prepare salad is perfect for summer days. And Vegan Southwestern Layered Salad is versatile too. Add your favorite toppings or mix things up every time you make it.

Recipe below!

Vegan Southwestern Layered Salad title meme

Keeping It Simple

Feel free to prep ingredients for this salad before serving it for dinner. Or…my favorite when it’s hot and muggy outside…buy ingredients that combine easily and quickly so that lunch or supper is served in minutes.

And it truly doesn’t get much easier than this tasty, satisfying salad.

Start with Greens

Using a large bowl or container, start with a layer of greens. I used about 4 cups of chopped arugula. Mixed greens work well too, an assortment of spinach, kale and arugula. For the best nutritional value, skin iceberg lettuce.

Vegan Southwestern Layered Salad arugula
Vegan Southwestern Layered Salad – arugula

Add Black Beans and Corn

Next add cooked black beans. You can cook these yourself, however for a quick meal, used one can of beans, drained. No need to heat up canned beans. I use organic canned black beans. Pick your favorite brand.

Next add a layer of organic, non GMO corn, frozen or canned. If using frozen corn, cook first. No need to heat up for canned corn.

Vegan Southwestern Layered Salad corn and beans
Vegan Southwestern Layered Salad – non GMO corn and black beans

Add Chopped Red Onions

Chop 1/2 of a small to medium red onion. I use a mini chopper to do this quickly.

Vegan Southwestern Layered Salad red onions
Vegan Southwestern Layered Salad – chopped red onions

Add Chopped Tomatoes

Next add fresh tomatoes, chopped into bite sized pieces. I don’t have ripe tomatoes from my garden yet. I purchased small organic tomatoes and used six of those. Diced tomatoes from a can may be used as well, if fresh tomatoes aren’t available or if you want to sped up the prep time. Drain well first.

Vegan Southwestern Layered Salad - tomatoes
Vegan Southwestern Layered Salad – chopped tomatoes

Add Diced Green Chilies

I purchased a small can of diced green chilies, medium spice level. Dice your own favorite peppers, from green bell peppers to hot jalapenos, or add diced canned mild green chilies, drained. Or omit this layer if you don’t want any heat.

Vegan Southwestern Layered Salad green chilies
Vegan Southwestern Layered Salad – green chilies

Add Vegan “Chicken”

This layer, and the next one, are totally optional. I seldom use vegan “meats” however, for this salad, it seemed perfect. I used Gardein Plant Based Vegan Seven Grain Crispy Chick’n Tenders. While I assembled the layers, I heated these tenders on the stove top. After they crisped up, I allowed them to cool slightly and then sliced up the tenders. Omit this layer if desired.

Vegan Southwestern Layered Salad vegan chick'n
Vegan Southwestern Layered Salad – vegan chick’n

Final Layer Vegan Cheese

For the final layer of my salad, I added shredded vegan cheese. Vegan cheeses have come a looooong way in recent years. Made from plant based milks, such as almond or coconut, these cheeses are flavorful and behave like dairy cheese.

I added a shredded mix of cheddar and mozzarella plant based cheese.

Omit this layer if desired.

Vegan cheese
Vegan Southwestern Layered Salad – vegan cheese

Other Tasty Options

This layered salad is so versatile, making it easy to use what you have on hand. Normally, diced avocados go into any salad I make. I was out of them when I made this one. Feel free to add any of the following to your layered salad:

  • diced zucchini or yellow squash
  • slivered or chopped almonds
  • black or green olives
  • shredded carrots
  • chopped green onions instead of red onions
  • halved cherry tomatoes
  • shredded cabbage
  • avocados or guacamole
  • chickpeas
  • chopped red, yellow or orange sweet peppers
  • any other veggie of choice
  • salsa

The Dressing

For this layered salad, I added sides of non GMO corn tortilla chips, plant based ranch dressing and sugar free barbeque sauce. What a perfect combination…slightly spicy barbeque sauce and creamy cool ranch. That’s why I wanted the vegan chicken as a layer, for the tangy barbeque sauce.

Use a favorite dressing, plant based, or create your own.

Plant based dressing and barbeque sauce
Ready to eat salad with chips, plant based dressing and barbeque sauce
Vegan cheese

Vegan Southwestern Layered Salad

Enjoy this quick and easy layered summer salad.
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 15 mins
Course Main Course, Salad
Cuisine American

Ingredients
  

  • 4 - 6 cups chopped greens: arugula or mixed
  • 1 can black beans, drained
  • 1 can non GMO corn, drained may use frozen corn instead...cook first
  • 1/2 red onion, chopped
  • 5 - 6 small tomatoes, chopped
  • 1 small can diced green chilies, mild to hot, drained may substitute pepper of choice
  • 1 package Gardein plant based chick'n, cooked and sliced may omit this layer
  • 1 cup shredded vegan cheese, cheddar or mozzarella may omit this layer

Instructions
 

  • Prepare plant based chick'n according to package directions.
  • While cooking plant based chick'n, layer each ingredient above in a large bowl or container, ending with shredded plant based cheese.
  • Serve with non GMO corn tortilla chips, plant based ranch dressing and sugar free barbeque sauce. Or serve with dressing of choice. Serve immediately. Store leftovers in refrigerator. Makes 4 - 6 servings.
  • Other options: add diced avocado, black or green olives, chickpeas or any other veggie of choice.
Keyword Layered Salad, Vegan

Check Out These Additional Salad Recipes

If, like me, you want to spend as little time as possible in the kitchen this summer, check out these eight fresh salads. Loaded with nutrients, they are perfect lunch or supper meals.

Have a happy…and healthy…season! What summer plans do you have?

Ready to Eat
Vegan Southwestern Layered Salad – ready to eat

 

Summer Salad Helps from Amazon:

 


Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

Eight Fresh Salads

This post may contain affiliate links. Please read my Disclosure Policy for details.

May is not only National Salsa Month, it’s also National Salad Month.

As one who embraces a plant based lifestyle, salads are an important mainstay of my diet. However, get the idea of boring salads, with limp iceberg lettuce and tasteless store bought tomatoes, out of your mind. My diet is most definitely NOT boring. And my salads aren’t either!

Check out this round up of eight fresh salads and make one…or all of them…in celebration of this versatile and healthy dish. Simply click the title of each salad below, to go to the recipe.

Eight Fresh Salads title meme

Chopped Veggie Salad

For a highly nutritious salad that works as a stand alone meal or a side dish, you can’t go wrong with a big bowl of chopped veggie salad. Light on greens, this salad includes a wide assortment of chopped veggies from zucchini to chickpeas to red onions. In fact, I use whatever vegetables I have on hand, and top the whole thing with diced avocado.

This mix of veggies is so good…and good for me…that I frequently crave a chopped veggie salad. Top with a sugar free dressing or make your own salad dressing.

Eight Fresh Salads chopped veggies
Eight fresh salads – chopped veggie salad

Lentil, Pomegranate, Kamut Grain Spiced Sumac Salad

From my blogging friend Megan, and her blog Basil and Bay, comes this wonderfully filling salad. Megan combines an ancient grain, called kamut, with lentils, red onion, almonds, pomegranate seeds, dried fruit and pumpkin seeds. This delightful salad combines crunchy, chewy, sweet, and salty ingredients for the perfect balance of flavor.

I can’t wait to try this salad! It looks amazing. Visit Megan’s blog to see all that she offers.

Eight Fresh Salads lentil pomegranate
Eight fresh salads – lentil, pomegranate, kamut grain. Photo from Basil and Bay website.

Radish Cucumber Dill Salad

This simple salad says “summer time” to me. It’s a great way to use garden fresh produce. And any salad with dill in it is a favorite of mine! I grow dill in my garden and love snipping sprigs to include in salads and homemade salad dressings.

This salad is versatile as well. Combine tomatoes, cucumbers and dill. Or add thinly sliced red onion.

Eight Fresh Salads radish cucumber
Eight fresh salads – radish cucumber dill

Orange, Avocado and Green Olives

Although it sounds like an unlikely combination, this salad is delicious and one of my favorite lunches. It combines the flavors of sweet, citrusy Cara Cara oranges, creamy sliced avocado and pungent green olives. I typically add a navel orange to the mix as well, even though I am a Cara Cara orange fiend! Add a sprinkle of chopped cilantro for extra flavor.

Eight Fresh Salads orange avocado
Eight fresh salads – orange, avocado and green olives

Arugula, Potato and Asparagus Salad

From author and teacher Anthony William comes this wonderful salad full of healing foods. It combines asparagus, brussels sprouts, and potatoes with fresh leafy greens, herbs, onion, and a simple dressing. The result is a highly nutritious and delicious meal. Click title link to find the recipe. Or purchase Anthony’s recently updated and revised book Medical Medium, now full of healing recipes.

Eight Fresh Salads arugula potato
Eight fresh salad recipes – arugula, potato, asparagus salad. Photo from Medical Medium website

Vegan Waldorf Salad

One of my favorite salads as a child, I love the combination of juicy red grapes, crisp apples and crunchy celery and walnuts. What about the mayo though? I was a happy lady when I discovered vegan mayonnaise. Waldorf salad is back in my life!

This light salad makes a great lunch or side dish. Look for the vegan mayo in health conscious grocery stores.

Eight Fresh Salads vegan waldorf
Eight Fresh Salads – vegan waldorf salad

Persian Shirazi Salad

From my blogging friend Maya comes this quick and easy salad full of simple, wholesome ingredients, dressed with olive oil and lime. Maya shares that the salad, named for the city in southwestern Iran, is found on almost on every Iranian table at practically every meal.

I can see why! This salad combines cucumbers, tomatoes, red onion, green bell peppers and herbs for a flavorful dish that serves as a main meal or a side dish. Check out the recipe and Maya’s blog, Stirring My Spicy Soul, for more salad recipes and other delicious dishes.

And use a high quality extra virgin olive oil for your salad, such as Nina’s Olivar Almeria Gold. I can highly recommend it. I just ordered another bottle.

Eight Fresh Salads persian
Eight fresh salads – Persian Shirazi Salad. Photo from Stirring My Spicy Soul website

Potato and Herb Salad

This summer favorite gets a healthy twist! I love potato salad. This version, from Anthony William, uses fresh herbs such as chives, parsley and dill. It is full of flavor without using sugar, dairy products or eggs.

Try it at your next family gathering. Or eat the whole salad yourself!

Eight Fresh Salads herbed potato salad
Eight fresh salads – herbed potato salad

Which Salad Will You Make?

Do you love all these fresh salads? I got hungry, just typing up this post. One of these salads is on the menu for lunch tomorrow!

I hope you’ve seen that salads do not have to be boring. They are one of the most versatile and easily prepared dishes. And the recipes are forgiving. Add ingredients or take some away and discover just how fun it is to come up with your own amazing salad recipes.

Which of these eight fresh salads will you make?

Eight Fresh Salads ultimate salad

Salad Fixings from Amazon:


 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

Six Easy Vegan Salsa Recipes

This post may contain affiliate links. Please read my Disclosure Policy for details.

The month of May is National Salsa Month. And today happens to be Cinco de Mayo. It’s the perfect time to celebrate with freshly made salsa.

And not just any salsa.

These six easy vegan salsa recipes come together in a few minutes, using healthy, wholesome ingredients.

At your next gathering or for a cozy family night watching Netflix, delight the taste buds with one of these delicious salsas and a bowl of chips.

For each recipe, simply click on the title link below.

Six Easy Vegan Salsa Recipes title meme

Black Bean and Corn Salsa

This is my favorite snack salsa. It makes an excellent appetizer to put out while family members or guests wait for the main meal.

This flavorful salsa comes together quickly using canned black beans and canned non GMO corn. Add the chopped veggies and the juice of two limes and let it chill for at least an hour. As the flavors blend the taste skyrockets! Serve with non GMO tortilla chips.

Six Easy Salsa Recipes black bean and corn
Six Easy Vegan Salsa Recipes – black bean and corn

Fresh Tomato Salsa

This Pico de Gallo recipe comes from Happy Kitchen.Rocks. Pico de Gallo is a salsa made from fresh diced vegetables. This yummy salsa features fresh tomatoes, cilantro or parsley, garlic, onions and diced jalapeno. Scoop it up with chips or top a Mexican inspired veggie bowl.

Six Easy Vegan Salsa Recipes pico de gallo
Six Easy Vegan Salsa Recipes – pico de gallo (photo from Canva)

Pineapple Salsa with Lime and Cilantro

This salsa with a sweet pineapple twist is the perfect accompaniment for summer cookouts. From Vegan Heaven, this salsa includes fresh pineapple and bell peppers. Serve along with grilled veggies and vegan burgers or as a light meal on its own. And for fun, serve the salsa in a pineapple bowl!

Six Easy Vegan Salsa Recipes pinapple
Six Easy Vegan Salsa Recipes – pineapple (photo from Vegan Heaven)

Homemade Restaurant Style Salsa

Love the free chips and salsa served in restaurants? Now you can make your own restaurant style salsa at home and enjoy it any time. In 10 minutes this easy recipe from Aromatic Essence is ready to eat with chips. Or use this salsa in any recipe that calls for it.

Six Easy Vegan Salsa Recipes restaurant style
Six Easy Vegan Salsa Recipes – restaurant style (photo from Aromatic Essence)

Avocado Mango Salsa

This sweet yet tangy treat from Rainbow Plant Life is another fresh salsa that pairs well with grilled veggies and vegan burgers. Or serve it up with non GMO chips for a great anytime snack. Simply chop veggies, mango and avocado and combine.

Six Easy Vegan Salsa Recipes mango and avocado
Six Easy Vegan Salsa Recipes – mango and avocado (photo from Rainbow Plant Life)

Tomatillo Avocado Salsa Verde

This verde salsa uses roasted tomatillos and avocados for a full of flavor green salsa. The recipe from Wholesome Yum provides simple step by step instructions for roasting the veggies in the oven and then blending them all for a yummy snack served with chips or as a salad or veggie bowl topping.

Six Easy Vegan Salsa Recipes tomatillo avocado verde
Six Easy Vegan Salsa Recipes – tomatillo avocado verde salsa (photo from Wholesome Yum)

Celebrate National Salsa Month

I don’t know about you, but I’m now hungry for salsa!

Celebrate National Salsa Month for the next four weeks by trying a different salsa recipe every week. With the variety offered here, you won’t get tired of salsa. Then again, does anyone ever tire of salsa??

Whether you are grilling outdoors, looking for a quick and easy appetizer, feeding your family on meatless Taco Tuesday or setting out snacks for game night, there’s something for everyone and every occasion here.

And best of all, these healthy recipes are made from fresh, wholesome ingredients. You know exactly what’s in your salsa. And although you can select your favorite brand of tortilla chips, I highly recommend non GMO chips. Look for some of my favorite brands after the post.

Which salsa recipe will you try first?

Six Easy Vegan Salsa Recipes black bean and corn
Six Easy Vegan Salsa Recipes – black bean and corn

Salsa Finds from Amazon:

 


 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

 

Vegan Chocolate Avocado Mousse

This post may contain affiliate links. Please read my Disclosure Policy for details.

During March’s National Nutrition Month, a healthy, delicious dessert made from simple wholesome ingredients became a favorite. A local cafe featuring vegan food inspired me to make my own vegan chocolate avocado mousse.

I’ve read about combining avocado with cocoa powder to make this creamy dessert. However, until sampling it at The Veggie Table, I’d never eaten it. Let me tell you, it’s amazing.

This vegan chocolate avocado mousse comes together quickly. And, it’s a great way to use up ripe avocados. I mentioned the recipe in Creating Highly Nutritious Meals. Here is more info about the dessert and my perfected recipe.

Vegan Chocolate Avocado Mousse title meme

Avocados, the Secret Ingredient

Avocados are extremely nutritious. They are fruits, which is why it appears on my list of highly nutritious foods under that category.

This pear shaped fruit is loaded with healthy fats, fiber, protein and 20 different vitamins and minerals including vitamins B5, B6, C, E and K. Avocados contain more potassium than bananas. Plus the good fats contain oleic acid, associated with reducing inflammation in the body and fighting cancer.

Avocados are also high in antioxidants that improve eye health. Additionally, the fruit increases antioxidant absorption from other foods.

Incredibly, a recent study shows that people who eat avocados are healthier than people who don’t. Those who add avocados to their diets have a higher nutrient intake and are 50% less likely to develop metabolic syndrome, a cluster of symptoms that are major risk factors for heart disease and diabetes.

The edible part of the fruit, the yellow/green flesh inside, is rich, smooth and creamy, making it an ideal addition to salads, salsas…and mousse!

Vegan Chocolate Avocado Mousse avocados
Vegan chocolate avocado mousse – start with ripe avocados

Tips for Making Vegan Chocolate Avocado Mousse

Start with ripe avocados. You know the joke about avocados…you wait for them to ripen and then suddenly, they’re overripe.

You want ripe avocados for this mousse recipe. The outer skin appears dark, black almost, and the fruit feels soft and gives to pressure, when the avocado is perfectly ripe.

Using a knife, cut through the skin of the fruit from end to end, on both sides of the fruit, and separate into two halves. Remove the large pit. Using a spoon, scoop out the soft flesh inside.

Use freshly cut avocado right away, as oxygen causes the fruit to oxidize and turn brown. When making the mousse, I cut the avocado last, right before adding it to the blender.

Vegan Chocolate Avocado Mousse half
Vegan chocolate avocado mousse – a freshly scooped half
Vegan Chocolate Avocado Mousse

Vegan Chocolate Avocado Mousse

This creamy, healthy dessert comes together in minutes
5 from 1 vote
Prep Time 10 mins
Chilling Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 ripe avocados
  • 1/4 cup plant based milk
  • 6 tbsp pure maple syrup
  • 3 tbsp cocoa powder
  • dash sea salt

Instructions
 

  • Halve avocados, remove pits and scoop out flesh. Combine with remaining ingredients in a blender.
  • Blend on high speed for 30 seconds. Stop and scrape down sides. Repeat two more times. After scraping down the third time, blend on high for 60 seconds.
  • Scoop mousse into four dessert cups. Cover and chill for at least an hour. To serve, top with fresh berries or fruit.
Keyword Avocado, Chocolate, Mousse, Vegan

 

Vegan Chocolate Avocado Mousse blender
Ingredients for Vegan Chocolate Avocado Mousse in the blender.
Vegan Chocolate Avocado Mouse ready to chill
Vegan chocolate avocado mousse – ready to chill

Enjoying This Dessert

It only takes a few minutes to create this dessert. While dinner simmers on the stove, there’s plenty of time to blend the mousse and pop it into the refrigerator to chill. The smooth and creamy pudding-like dessert is ready to eat fresh from the blender. It thickens up immediately. However, I love the mousse chilled.

When serving, top with fresh berries such as blueberries and sliced strawberries. Raspberries or blackberries make excellent toppings as well. Or add a dollop of whipped coconut milk, chopped nuts or a sprinkle of unsweetened shredded coconut.

Then enjoy. Vegan chocolate avocado mousse is the perfect end to a meal. And it makes a pretty little “fancy” dessert for guests or for a special occasion such as a birthday or anniversary meal.

Have you tried chocolate avocado mousse? Is there another avocado recipe that you enjoy? Share with me your favorites in the comments below.

Vegan Chocolate Avocado Mousse
Vegan chocolate avocado mousse, ready to enjoy.

Cooking finds from Amazon:

 


 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

Lemon Blueberry Baked Oats

This post may contain affiliate links. Please read my Disclosure Policy for details.

February is American Heart Month. It serves as a reminder to take care of our hearts by adopting proactive practices that prevent coronary disease. Check out Heart Health Tips, for ways you can live a healthier life.

Oats support heart health. They provide necessary fiber and reduce the risk of heart disease by lowering LDL cholesterol and protecting against oxidation.

I’ve eaten oatmeal since my childhood. Recently I upped my game. I tried overnight oats for the first time. And today, I made my first batch of baked oats. You will love this delicious lemon blueberry baked oats recipe. And it is plant based, of course!

Lemon Blueberry Baked Oats title meme

The Goodness of Oats

A bowl of hot oatmeal, on a frosty morning, starts the day right. However, I love variety and trying new things. Overnight oats offer convenience and endless possibilities. Click the link above for the basic recipe. Then create fun and flavorful overnight oats using different fruits and additions.

Baked oats offer even more options. And they are so good they double as breakfast or a healthy snack. I love blueberries, however substitute blackberries, strawberries or raspberries if desired. Or swap out the berries and lemon for diced apples and cinnamon.

I used gluten free oats. If you don’t have a gluten sensitivity, regular oats are fine. This recipe is vegan and refined sugar free. I adapted it from several recipes that I discovered online.

Lemon Blueberry Baked Oats ready to eat

Lemon Blueberry Baked Oats

This versatile recipe comes together in minutes and delivers a delicious flavor combo.
5 from 2 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups gluten free oats
  • 1 cup boiling water
  • 1/2 cup dairy free vanilla yogurt
  • 1 cup fresh blueberries or substitute frozen blueberries
  • 1 tsp lemon juice
  • 4 tsp lemon extract
  • 4 tbsp pure maple syrup
  • 2 tsp baking powder

Instructions
 

  • Preheat oven to 375 degrees. Place oats in a bowl. Add boiling water and stir to combine. Allow oats to soak for two minutes.
  • Add remaining ingredients. Stir gently to combine. Spoon mixture into an 8X8 lightly greased baking dish.
  • Bake for 45 minutes, or until knife inserted in center comes out clean or mostly clean. Serve warm with a spoonful of dairy free yogurt. Store left overs in fridge and reheat or eat cold. Makes 4 servings.
Keyword Baked Oats, Blueberry, Lemon

 

Lemon Blueberry Baked Oats into the oven
Lemon Blueberry Baked Oats – ready to go into the oven

Tips for Making Lemon Blueberry Baked Oats

Oats are naturally gluten free. However, they are typically processed in facilities with other products that contain gluten. Look for packages of oats that specify gluten free, meaning they were prepped in a facility without contamination with other products.

Substitute frozen blueberries for fresh, if desired. Likewise, substitute fresh lemon zest for lemon extract. The lemon flavoring is subtle and pairs well with the semi-tart blueberries. Adjust maple syrup for more or less sweetness. I used four tablespoons, with a mildly sweet result. And I buy the Silk brand dairy free yogurt at my local Walmart neighborhood market.

Lemon Blueberry Baked Oats out of the oven
Fresh from the oven, lemon blueberry baked oats.

The Test Taste

I tested the recipe this afternoon, after lunch. Greg and I didn’t wait for breakfast time tomorrow. We chose to sample the lemon blueberry baked oats fresh from the oven. Greg added a dollop of frozen coconut whip to his bowl of baked oats and I spooned on a small amount of dairy free vanilla yogurt.

The recipe receives a thumbs up from both of us! It tastes as good as it smells, as it bakes. The texture is soft and slightly chewy with a hint of sweetness. And that lemon blueberry combo is perfect!

I know what’s for breakfast tomorrow. I’ll warm up the baked oats and savor them again. What a wonderful, healthy breakfast for cold winter mornings. I look forward to trying different versions such as apple cinnamon.

Have you made baked oats yet?

Lemon Blueberry Baked Oats spoonful of goodness
Lemon Blueberry Baked Oats – a spoonful of goodness

Find these ingredients at Amazon:

 


 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.

Healthy Fried Apples

This post may contain affiliate links. Please read my Disclosure Policy for details.

Today I noticed I had several apples that needed to be eaten…soon. I’d already purchased a new bag of red skinned apples. What could I do with these three that appeared a bit past their prime?

I have a wonderful fresh applesauce recipe. However, with temperatures hovering around 30 degrees and fresh snow on the ground, something warm and fragrant appealed to me more.

I came up with a simple solution…healthy fried apples.

Healthy Fried Apples title meme

An Apple a Day

We know how beneficial apples are. They play a crucial role in fighting inflammation of all kinds, calming the systems of the body by reducing viral and bacterial loads that inflame the body. In addition, the phytochemicals in apples feed the neurons of the brain and increase electrical activity. That makes them brain food!

Red skinned apples are especially beneficial. The pigments that create that rosy color have anti-obesity properties and strengthen the digestive system. They are the best colon cleanser. Pectin from an apple rids the intestinal tract of bacteria, viruses, yeast and mold. It also helps to eliminate debris that clogs pockets in the intestines.

And yet, we often turn to an unhealthy treat when hungry for a snack. Or we drizzle apples with caramel, pop them into pies or turn them into a side loaded with butter and sugar. Think about those restaurant style fried apples. We may think a side of fried apples is a healthier choice, but it isn’t.

This easy recipe does not contain refined sugar or butter. It’s vegan and gluten free. And it makes an excellent side dish, stand alone meal or simple dessert.

Healthy Fried Apples diced
Healthy Fried Apples – diced honeycrisp apples

Recipe for Healthy Fried Apples

Healthy Fried Apples

Healthy Fried Apples

Warm and fragrant healthy fried apples for a side or a simple dessert
5 from 2 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 4 Servings

Ingredients
  

  • 4 red skinned apples, cored and diced
  • 3 tbsp water
  • 1 tbsp coconut oil
  • 1 1/2 tbsp pure maple syrup
  • 3/4 tsp cinnamon
  • 1/4 tsp vanilla

Instructions
 

  • In a large non stick skillet, add diced apples and water. Stir over medium heat for 1 minute. Cover and cook apples for 4 more minutes, stirring occasionally, until apples are softened and water absorbed.
  • Add coconut oil to skillet. Continue to cook and stir apples for 5 minutes.
  • Add maple syrup, cinnamon and vanilla, combining with apples to coat. Cook and stir 3 to 5 minutes, until apples are cooked through completely. Serve immediately. Makes 4 servings as a side or 2 servings for main course or dessert.
Keyword Fried Apples
Healthy Fried Apples in the pan
Healthy Fried Apples – stirring and cooking with water

Tips for Healthy Fried Apples

Here are a few tips for creating your own apple side.

Add a bit more water, if needed, while cooking. With medium heat I had no problem with apples sticking to the pan.

Check apples every minute while they are cooking, covered. Stir and cover again.

Omit coconut oil, if desired. Add more water instead, as needed. Or add a tablespoon of plant based butter.

Feel free to add a sprinkle of nutmeg along with the cinnamon.

Top healthy fried apples with walnuts or raisins, if serving as dessert.

I enjoyed these wonderful fried apples so much that they became my lunch today. And they truly were perfect for a cold, overcast day. The mouth watering aroma as they cooked warmed me before I even took my first bite!

Plus, as I prepared this dish, another recipe idea came to mind featuring fried apples. I’ll let you know how it turns out!

Healthy Fried Apples
Healthy Fried Apples ready to eat.

Learn more about the benefits of apples and other foods in Anthony William’s book below. Click photo to purchase on Amazon.

 

Journey With Healthy Me is a participant in the Amazon Services LLC Associates Program. This affiliate program provides a means for sites to earn advertising fees by advertising and linking to Amazon.com, all at no extra cost to you.