Candy Cane Beet Salad

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Ingredients:

2 candy cane beets, peeled and very thinly sliced

big spoonful of mandarin oranges

1 Tbsp pistachios, chopped

2 Tbsp herbed goat cheese

1.5 tbsp olive oil

1/2 tsp agave nectar

1/2 tsp sea salt

1/4 tsp black pepper

2 tsp lime juice

2 tsp apple cider vinegar

Directions:

1. In a med sized bowl mix together beets, olive oil, agave nectar, sea salt, black pepper, lime juice and apple cider vinegar. Let it merinade for a couple of hours to take the bitterness out of the beets.

2. When you are ready to serve, top with mandarin oranges,pistachios and herbed goat cheese.

xo erin

Egg & Zoodle Salad with Mustard Orange Dressing

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Another dish I love to use my spiralizer for!! I am usually starving when it comes to lunch time to I like to have meals that are fast but still tasty! Here you go all you whole 30 peeps-you are awesome!!!
Ingredients:
1 hard boiled egg
1 zucchini
1/2 avocado
1 orange pepper
1 carrot
1/2 beet
Dressing
 2 tbsp olive oil
1/2 tsp orange zest
1 tbsp orange juice
1/2 dried mustard
1/2 tsp French’s mustard
1 soaked date
1 tsp apple cider vinegar
1 minced garlic clove
Directions:
1. Hard boil 1 egg for 10 minutes.
2. Spiralize zucchini.
3. Peel egg and chop onto salad, add diced avocado, chopped up peppers and shred fresh carrots and beet on top.
4. Add all dressing ingredients to a magic bullet or mini chopper and combine till smooth.
xo erin

Maple Dijon Mustard Vinaigrette

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Ingredients: 

1 garlic clove

1 tbsp dijon mustard

1 tbsp whole grain mustard

1.5 tbsp maple syrup

2 tbsp apple cider vinegar

6 tbsp olive oil

sea salt & pepper

Directions:

  1. Add all ingredients to your mini chopper, blend until mixed.
  2. Store in an airtight container in fridge.

xo erin

Glory Bowl

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I tried this “glory” sauce at the Calgary Farmers Market about a year ago and have wanted to recreate it ever since…so I finally did! All the these flavors go so well together….nom nom!

Ingredients:

4 candy cane beets

3 tbsp. chives, chopped

2 c steamed broccoli

handful toasted almonds

3 carrot, shaved

2 tbsp. red onion

1 medium head of cauliflower, rinsed

2 garlic cloves

1 tbsp olive oil

Himalayan salt & pepper to taste

Sauce

2 tbsp olive oil

1 tbsp tahini

1 tsp coconut aminos

2 tsp apple cider vinegar

1 garlic clove, minced

Directions:

1.Pre- heat your oven to 400F. Drizzle olive oil over your beats, wrap in tinfoil and bake for about 1 hour and 20 minutes or until beets are tender. Place almond in the oven to toast them about 8 minutes before the beets are done- watch them so they don’t burn.

2. Wash your cauliflower, remove the core and let the cauliflower dry completely. Cut into smaller chunks and place in food processor. It may not all fit in at once, and you do NOT want to over process it or it will get mushy. I pulsed couple florets of cauliflower until it was small with the texture of rice then transferred it to a bowl and repeated with remaining cauliflower.

2. Sauté olive oil & mince garlic in a medium frying pan. Raise the heat to med- high and add the cauliflower rice. Cover and cook approx. 5- 6 minutes, stirring frequently until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste. Remove from heat and place in med bowl.

3. Steam your broccoli till tender, shave your carrots, chop your chives & red onions.

4. In a mini chopper mix all sauce ingredients till smooth.

5. Add all of your ingredients to a bowl and drizzle with the sauce!

Serves 3

xo erin

Saucy Salad

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I love a good salad with a whole lot of EVERYTHING! Thanks to @consciouskrys1 for the alkaline & anti- inflammatory dressing. I think this is one of my new favourites!

Ingredients
For the Salad:
Spinach
Fresh basil
Shredded carrots
Red bell peppers
Tomatoes
Sauerkraut
Avocado
Almonds
Red onions
For the Dressing:
1/4 c Olive Oil
1/4 c Apple Cider Vinegar
1 tbsp Honey or Agave (date paste if you are doing Whole 30)
1/2 tbsp Dijon Mustard
1/2 tsp Turmeric
1 Garlic clove
Small knob of peeled Ginger
Pinch of Cayenne Pepper
1/3 tsp Sea Salt
Directions
1. Mix all salad ingredients together in a salad bowl- size depending on how much you want to make
2. In a mini food processor or blender mix together the dressing ingredients- olive oil,  apple cider vinegar, honey or agave, dijon mustard,  turmeric, garlic, ginger, cayenne pepper, sea salt.
3. Serve salad and drizzle dressing on top.
xo erin