Apricot Quinoa Summer Salad

Normally when I think of summer salads images of dark leafy greens, crisp romaine, and crunchy cool vegetables come to mind; this salad is a slight departure of my “normal” summer salad. Apricot Quinoa Summer Salad is a gluten-free grain based salad dense with vegetables and fruits of the summer season, specifically sweet apricots and cool cucumbers. Bursts of citrus, fresh herbs, and earthiness from nutty almonds create a great balance of flavors that turns this side dish into a complete entrée if wanted.

Apricot Quinoa Summer Salad main

Apricots are incredibly sweet, so to balance the flavors I add citrus from oranges, a tang from raw apple cider vinegar, and earthy saffron. Saffron has become one of my favorite “new” spices in the past year or so using it in a lot of my cooked dishes, but have recently started to experiment with it in salads. Saffron is a beautiful red, small threaded spice which turns whatever you’re cooking using saffron a deep golden yellow, it’s a gorgeous tint of color. The presentation of this recipe is beautiful with flecks of fresh green parsley, orange apricots, brown almonds, green cucumbers, on the background of white or red quinoa.

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Mediterranean Millet Salad Wraps

Get ready for a party in your mouth, seriously, a party in the Greek Isles. I’m sharing with you all today a recipe I’ve been making for years as a quick lunch or dinner, these Mediterranean Millet Salad Wraps are loaded with Mediterranean flavors, opposing textures, and are incredibly simple to make. I love using rainbow chard as an alternative to standard wraps; having something light, refreshing, and lower in carbohydrate as a wrap is a great combination for the already carbohydrate-rich millet salad here. I promise even the pickiest of eaters will enjoy this recipe, it’s great as an entree, side dish, or even dolloped on top of your favorite dark leafy green salad for a boost of protein, healthy fats, and minerals.

mediterranean millet salad wraps in rainbow chard Marvelous milletMillet is one of the staple grains I always have in my pantry, it’s a gluten free grain similar to quinoa and is perfect to use for both sweet and savory dishes. I use millet in this recipe as a hearty grain rich in plant-based protein and fiber, alongside some amazing mediterranean seasonings and flavors. Millet also contains good amounts of magnesium, which are incredibly important for our muscle and nerve function- many people eating the SAD (standard american diet) actually don’t get enough of magnesium through our foods.

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Ultimate Spring Salad

Bold statement, I know. Truthfully this has been my go-to salad since all the wonderful spring produce started to peek out from under the winters ground. The Ultimate Spring Salad embraces some of my favorite flavors of spring in one beautiful and nourishing bowl of goodness. Visually, it’s a stunner, but nutritionally speaking it’s also a stunner. It’s loaded with healthy fats, fiber, plant-based protein, and is incredibly nutrient dense from all the dark leafy greens and in season produce.

http://nutritionstripped.com/ultimate-spring-salad/

You all know I’m a fan of keeping it simple and letting the whole food flavors naturally shine through- this is a perfect example of Nutrition Stripped food style. The wonderful thing about this salad, it’s paired with a creamy and citrusy dressing that can easily be replaced with another dressing of your choosing depending on your mood for that day. Sometimes I simply pair it with fresh squeezed lemon and olive oil or add Sweet Basil Dressing- all great options!

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Rainbow Vegetable Slaw

This Rainbow Vegetable Slaw is sure to not disappoint all my veggie and salad lovers out there, it’s loaded with raw crunchy veggies and topped with a creamy sauce made from all whole food ingredients (vegan friendly). I’ve always had a thing for salads, seriously, ever since I was a little girl I’ve loved fresh big bowls of salads. Anything where I can mix several flavors and textures from vegetables is always a win in my book. I especially love slaws nowadays and in the spring and summer months for a quick side dish or meal. Rainbow Vegetable Slaw is also perfect to bring with you to work, school, picnics or parties to serve all your lovely friends and family.

Rainbow Vegetable Slaw // nutritionstripped.com

I have fantastic memories of my mother cutting up fresh tomatoes, cucumbers, and squashes from our little garden and putting them into salads, it was always a rainbow of beautiful vegetables. One of those vegetables being red cabbage, which I particularly didn’t like growing up, but nowadays I can’t picture a salad bowl (especially slaw) without it! Slaws inheriting are a fantastic concept for a salad, crunchy julienned vegetables, mostly cabbage with a sauce combining it all together for a delicious crunchy salad.

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Nourish Bowl

I’m excited to share with you all one of my favorite go-to “recipes” that I’ve been eating for years and finally came up with the perfect way to describe it, the Nourish Bowl. When I first shared one of my Nourish Bowls on Instagram, it became one of my most popular posts for good reason… it’s easy and so delicious! The root of the Nourish Bowl is choosing nutrient dense veggies, fruits/carbohydrates, healthy fats, and quality proteins to make a filling meal in a bowl.

Nourish Bowl // nutritionstripped.com

Without fail, this is one of my staple recipes I eat at least once a day. I think the rest of you will catch on and soon become lovers of this “recipe” too! So first things first, what is a Nourish Bowl? Basically it’s what I call a huge salad bowl with the base being dark leafy greens, topped with a protein, a carbohydrate, and a healthy fat. It’s a perfect meal-in-a-bowl and completely nourishing when you’re choosing your toppings wisely.

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