Salads, Soups, and Sides | My Foodie Call | Page 2

Category: Salads, Soups, and Sides
- A 3 Ingredient Iron-Clad Spinach Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 29th
  Do you care about getting enough iron in your diet? Do you justify your steak by telling yourself you are “getting your iron?”
  
  Let’s stop that nonsense.
  
  Spinach, sunflower seeds, and yellow peppers? Healthy in ways you may not realize. Read on.
  
  Did you know that your body absorbs iron best when paired with vitamin C? In case you missed this post, learn about maximum iron absorption again. It is for this reason that this salad is great.
  
  We all know about spinach being an excellent source of iron, yes?
  
  But did you know that sunflower seeds are awesome little iron vehicles too? And the yellow peppers? Well they’re just brimming with Vitamin C. More than oranges.
  
  What does this mean?
  
  Spinach (Iron) + Sunflower Seeds (Iron) + Yellow Peppers (Vitamin C)= Awesome Iron-Clad Salad because your body is actually absorbing the iron.
  
  Iron-Clad Spinach Salad
  - 5 oz bag organic baby spinach leaves
  - 1/4-1/2 cup sunflower seeds
  - 1 yellow pepper, diced
  For the dressing:
  - 2 Tbsp balsamic vinegar
  - 1 Tbsp extra virgin olive oil
  - 1/ tsp all-purpose seasoning
  Combine well in a small bowl.
  
  1) Add spinach, sunflower seeds, and diced yellow pepper to your salad bowl.
  
  2) Drizzle dressing over the salad, toss well to incorporate.
  
  Iron-Clad Spinach Salad
  Posted in Salads, Soups, and Sides | Tagged salad, salad dressing, spinach
- Small changes…Add chopped fresh spinach to your store-bought soups
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 17th
  
  Try this…
  
  Start with this.
  
  This is about half of a 10 oz package of spinach.
  
  Process the heck out of it.
  
  Add it to your soup and heat.
  
  Serve. You will barely notice the spinach and be so psyched you just revved up your health.
  
  Posted in Salads, Soups, and Sides, Small changes | Tagged spinach
- Fast Farro with Cranberries and Almonds
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 10th
  Farro, cranberries and almonds
  
  Do you get sick of rice?
  
  Yah, me too.
  
  Try me. Check out that price.
  
  Try Farro. It’s a type of wheat, so it’s most definitely a whole grain (which we all know are important,) but that’s not what makes Farro super cool.
  
  Farro is nutty, chewy and satisfying in a way that ho-hum Plain Jane rice is not. Try it. You’ll see.
  
  And to make things even easier, you can find it in a quick-cook form like the package pictured above.
  
  Hooray for grains that do not take an hour!
  
  Check it out
  
  Cook your farro. 10 minutes. Done.
  
  Make your sauce.
  
  Add your sauce. Mix, mix.
  
  Add this stuff…
  
  Voila.
  
  The family got chicken on theirs, if you are down with that sort of thing. None for me. Doesn’t need it.
  
  Fast Farro with Cranberries and Almonds
  
  Ingredients
  - 1 1/2 cups uncooked “10 Minute Farro” (you could use regular farro if you have extra time, but this is supposed to feel effortless, so quit feeling guilty and go the fast route!)
  - 1/4 cup balsamic vinegar
  - 3 tablespoons honey
  - 1 1/4 teaspoon sea salt
  - black pepper (to taste)
  - 4 tablespoons extra-virgin olive oil
  - 1/2 cup dried cranberries
  - 1/2 cup sliced almonds
  - 1 tablespoon fine-chopped fresh mint
  Directions
  1. Cook farro according to package directions.
  2. Drain and set aside.
  3. Whisk together balsamic vinegar, honey, salt and the pepper in a medium bowl. Slowly added olive oil and whisk until well combined.
  4. Pour over the farro.
  5. Stir in cranberries, almonds, and mint.
  6. Can be served right away, but the flavors really come through if you let it sit for a couple of hours.
  Posted in Salads, Soups, and Sides | Tagged almonds, farro
- Make friends with…Kale, (and an Apple Kale Salad recipe).
  
  Posted at 8:00 pm by myfoodiecall
  
  Feb 12th
  Kale. This one seemed pretty obvious to me. I guess I live in my green bubble and assume that people have evolved beyond iceberg lettuce (not hating, promise)…but I have learned that sometimes good nutrition needs to be taught and learned several times for it to really stick. Although I have mentioned kale and its’ benefits several 1000 times, my apologies, because here I go again, preaching up a kale storm. Sorry, but not sorry, but I feel like this should be said again and again and again….
  
  So.
  
  Kale, are you eating it? Is kale in your meal rotation? Yes, vitamin A, C, K, but it’s the calcium that you should care about. Did you know that the body only absorbs about 32 percent of the calcium in cow’s milk? Greens are somewhere in the 40-64 percent range, depending on the green. That’s something to pay attention to.
  
  Source?
  
  http://www.pcrm.org/health/health-topics/preventing-and-reversing-osteoporosis
  
  yup,meet your BFF.
  
  Until the next superfood…
  
  Apple Kale Salad. See below and get choppin.
  
  Apple Kale Salad with Tahini Dressing
  
  Modified from Oh She Glows http://ohsheglows.com/2011/06/17/weekend-glow-kale-salad/
  
  Salad Ingredients:
  - 1- 10 oz bag organic chopped kale
  - 1/2 cup finely chopped red onion
  - 1 cup chopped cucumber (2 cups chopped halves)
  - 1 organic apple, fine chopped
  - 1 avocado, cubed
  - 1/2 cup chopped cashew
  Directions:
  
  1. Add kale, onion, cucumber, and apple to a large mixing bowl.
  1. Add dressing to mixing bowl and distribute well. ***See recipe below***
  2. Place bowl in fridge for 30-60 minutes.
  3. When ready to eat, add chopped avocado and cashew and mix well.
  Dressing Ingredients:
  - 1/4 cup tahini
  - 2 garlic cloves, minced
  - juice of 2 lemons
  - 1/4 cup nutritional yeast flakes
  - 3 tbsp extra virgin olive oil
  - 1 tsp sea salt
  - 2-3 tbsp water
  Add all ingredients to your food processor and process until smooth.
  
  That’s the stuff. Buy it, love it, breathe it.
  
  Okay, I’ll skip the dramatics, just eat it.
  Posted in Make friends with..., Salads, Soups, and Sides
- Healthy Sweet Potato Dip
  
  Posted at 8:00 pm by myfoodiecall
  
  Jan 28th
  This sweet potato dip could double as your meal. Mad doses of vitamin A.
  
  Everyone loves a good dip right? Try this dip with some “healthier chips”. Agreed, this dip is no match to your ranch, but that is the old you, right? Ranch is just bad, bad news, people. Heart attack waiting to happen, okay? Rid yourself of that nonsense and never look back.
  
  A peek at what your “healthier” chips may look like.
  
  These babies are from Trader Joe’s.
  
  No Trader Joe’s in your area? Another option below. Even Walmart carries this brand now.
  
  True to the name, it does “taste good.”
  
  But back to the dip.
  
  I used the TJ chips here.
  
  On to the dip….
  
  Go get your bag of sweet potatoes and get started.
  
  Cook em.
  
  Chop em.
  
  Add some other stuff to the food processor and Voila….
  
  A healthy sweet potato dip for many.
  
  Or solo. Not gonna judge.
  
  Healthy Sweet Potato Dip
  
  Ingredients
  - 3-4 small sweet potatoes (1 ¼ lb.)
  - 2 Tbs. white miso paste
  - 2 Tbs. lemon juice
  - 2 Tbs. orange juice
  - 1/8 tsp. dried ginger
  - 1 tsp. agave nectar
  Directions
  1. Pierce sweet potatoes with fork several times and bake for 45-50 minutes in 400 degree oven. (or if you are pressed for time, microwave 7 to 10 minutes, or until soft.)
  2. Cool sweet potatoes 10 minutes. Chop with skins on.
  3. Add chopped sweet potatoes to food processor with all remaining ingredients, and pulse until smooth, adding little bits of water (if necessary), to achieved desired consistency. Season with salt and pepper, to taste. Serve with cut veggies or healthier tortilla chips.
  Posted in Salads, Soups, and Sides, Snacks | Tagged sweet potato
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