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Posts Tagged 5-minute dish

Blueberry Peach Salad with Orange Vinaigrette

It is snowing outside and despite the fact that it is November, I am shocked.  Warm autumn afternoons lulled me away into the belief that fall weather would last forever.  When the temperature drops, I abandon raw salads for warm squashes and vegetable soups because my body craves and needs warmth from my food.  But despite the coldness, this salad is amazing.  The combination of blueberries and peaches with cucumbers and belle peppers satisfies even my two-year-old.

Don’t be tempted to make the dressing in a large quantity for the future…I learned the hard way that this dressing is simply better fresh.

Blueberry Peach Salad with Orange Vinaigrette

From Healthy Mama

  •  3 cups mixed lettuce, chopped
  • 1 cucumber, peeled and chopped
  • 2 small peaches sliced into small pieces
  • 1 green belle pepper diced
  • 3/4 cup blueberries
  • Juice of 1/2 orange
  • 1 tsp. apple cider vinegar
  • 4 tbsp. olive oil
  • 1/2 tsp. sea salt
  • dash of cayenne pepper

Instructions

Combine orange juice, vinegar, oil, salt, and pepper in a dressing container.  Arrange all salad ingredients in layers on a large plate. Pour the dressing over the salad and serve.

Cinnamon Almond Butter Banana Rice Cakes

Gluten Free Snacks

Hi Friends! It has been a very long time since I have posted anything new on this blog and I apologize for the silence. Our family had quite the summer due to a lost pregnancy followed by a scary accident in the kitchen. Needless to say, I will never be creating or cutting an ice cream cake ever again. In fact, I am pretty sure that I will never be allowed to touch anything sharper than a butter knife in the near future.

And I am perfectly okay with that.

As long as I am permitted to operate my vitamix, life will go on.

Luckily, one of our favorite snacks doesn’t require anything sharper than a butter knife… and it is super easy to make. My six-year-old has claimed bragging rights to this snack because his creations always taste better than mine. And that my friends, is motherhood victory at it’s very best.

So, let’s get cooking!

 

Cinnamon Almond Butter Banana Rice Cakes

Ingredients:

  • Rice cakes (organic when possible)
  • Almond butter
  • Bananas
  • Cinnamon

Slice banana into thin round wedges and set aside.  Carefully spread a thick layer of almond butter on top of a rice cake.  Top with bananas and a generous sprinkle of cinnamon.  Rice cakes never tastes so good.

 

Berry Poppy Seed Salad with Greens, Mangoes, Coconut, and Almonds

My little kindergartener is majorly crushing on some girls at school.  For the last week or two, he has spent the evenings with paper and pen writing love notes to all of his girlfriends.  His love notes are envelopes with a carefully penned “I love you.”

I thought the joy of writing love letters was unsurpassable.
I was wrong.
Dead wrong.
Receiving a love letter from a very cute girl was beyond exciting. The letter is adorable with a picture of the two of them holding hands.  He carefully hung it on his magnet board by his bed so that he can look at it as he falls asleep at night.

And while my kindergartener has been crushing on girls, I have been crushing on this amazingly berry good salad.  Spinach, romaine, mangoes, strawberries, un-sweetened dried blueberries, unsweetened coconut flakes, and a handful of crushed raw almonds topped with a Berry Poppy Seed Vinaigrette – is amazing.  My husband loves this salad with a little feta cheese and an organic grilled chicken tender marinated in a healthy Italian dressing.  Either way, I love this salad.

 

Berry Poppy Seed Vinaigrette
adapted from Our Best Bites

1/2 cup white wine vinegar
1/2 cup raw organic honey
1-2 cloves garlic
1 teaspoon onion powder
1 teaspoon sea salt
About 10 cracks of freshly ground black pepper
1 cup fresh raspberries, blackberries, or strawberries
2/3 cup olive oil
1 1/2 teaspoon poppy seeds

In a blender or Vitamix, combine the vinegar, honey, garlic, onion, salt, pepper, berries, and oil.  Blend until smooth.  Transfer dressing into a mason jar or dressing container and add poppy seeds.  Shake and serve.

Store dressing in the refrigerator.

 

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Poppy Seed Pasta Salad

We have this cute little kiddie pool for the children in the backyard.  Almost every summer evening, we slip outside into our own little world to enjoy the water and eat some fresh food.  I adore pasta salads – I love the freshness, the convenience, and the plan-ahead-aspect of pasta salads.   This Poppy Seed Pasta Salad is delicious when served solo or can sweeten the character of a meal when combined with a side of barbecued chicken.   So set up your kiddie pool, put on some sunscreen, and enjoy your summer because your pasta salad dinner is in the refrigerator, chilled, and ready to feed you when your stomach starts “growling.”

Poppy Seed Pasta Salad

1 package ([cooked) noodles – gluten free, wheat, or spelt – it is entirely up to you.
Strawberries – cubed
Mangoes – cubed
Spinach – cut into fine pieces
Walnuts – crushed
Parmesan Cheese (omit for dairy free)
My favorite Poppy Seed Dressing

Mix it, twirl it, drizzle it, chill it, serve it, eat it, and love it.

 

Nothing says “summer” like a good pasta salad.

Pita Pizzas

Today, I am going to introduce you to one of my favorite five minute meals, Pita Pizzas.  This recipe is amazingly simple, diverse, healthy, and delicious.

To start off, select a good pita pizza or English muffin. If you are gluten-free, select your favorite gluten-free pita / English muffin. I prefer Ezekiel 4:9 English Muffins – they are simply fabulous.  But sometimes, we just use simple pita bread from Costco.  I never buy breads with high fructose corn syrup, bleached flour, or anything “enriched.”  Enriched means that all of the valuable nutrients were removed and then were “added” back in as a service… but they are not easily absorbed nor integrated.

You will also need a good spaghetti sauce.  Check the ingredients.  High fructose corn syrup has found it’s way into almost every product.  My favorite spaghetti sauce is the Classico brand.  I love that it is low on sodium, no high fructose corn syrup,  MSG free, and affordable.

Then you are going to blend up some spinach love.  In a blender, combine a spinach leaves with water.  Start small on the water and work your way to the consistency you want.  When I first started adding spinach to our pizzas, I stared with a teaspoon of blended spinach and worked our way up to a couple tablespoons.

 

 

Spread a thin layer of spinach on each pizza.  Top with spaghetti sauce, cheese, and toppings of your choice.  We love tomatoes, bell peppers, zucchini, mushroom, artichokes, pineapple – go crazy.  Broil on high for 3-5 minutes.  Stay close, you do not want to burn these babies!

Slice, serve, and enjoy.

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