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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

Whole30 Harvest Salad with Fresh Herb Vinaigrette

Whole30 Harvest Salad with Fresh Herb Vinaigrette

With all the cookies/sweets being made in our house this time of year, I try to fuel up on all the veggies I can get—like this beaut, which was inspired by my favorite spot in Houston, Local Foods.

Hope everyone’s week is going well so far! I’m marathoning my life away in the kitchen.

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Whole30 Harvest Salad with Fresh Herb Vinaigrette

Serves: 4 

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 min


Ingredients: 

  • 1 box of spring mix 

  • Rotisserie Chicken, shredded 

  • 1 large bunch of beets, peeled and chopped into 1 inch cubes

  • 1 tablespoon olive oil 

  • 1 cup cauliflower, chopped

  • 1 cup broccoli, chopped

  • 1 package of baby Bella mushrooms

  • 1/2 cup cherry tomatoes, chopped 

  • 4 small red radishes, finely sliced 

  • Slivered almonds, for garnish 

  • Pomegranate seeds, for garnish 

  • Salt and pepper 

For the fresh herb dressing: 

  • 1/4 cup olive oil 

  • 1/4 cup Bonafide Provisions Chicken Bone Broth

  • 1/4 cup red wine vinegar 

  • 1 tablespoon fresh basil

  • 1 tablespoon fresh oregano 

  • 1 tablespoon fresh dill 

  • 2 cloves garlic, minced 

  • 1/2 tsp fine sea salt

  • 1/2 tsp fresh lemon juice

  • 1/4 tsp black pepper 

Directions:

  1. Preheat the oven to 400 degrees F. Place the prepared beets on a baking sheet lined with parchment paper. Toss with the olive oil. Roast for 40-60 minutes, or until tender when pierced with a fork. 

  2. Blanch the broccoli and cauliflower. Take a large pot of water, salted with 1/2 tsp of salt and bring it to a boil. When the water is ready, add the broccoli and cauliflower florets and cook for 1 min. Remove from heat and drain immediately.

  3. Optional: if you like your mushrooms raw, skip this step. If not, simply heat a skillet over medium high heat with a splash of olive oil (about 1/2-1 tablespoon). Pour the mushrooms in and cook down to desired tenderness. 

  4. To assemble the salad, combine all the ingredients in a large bowl. 

For the fresh herb dressing: 

  1. Combine all of the ingredients in a mixing bowl and whisk until well combined.

  2. Toss in with prepared salad and serve! 

Enjoy Xx

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