Roasted Brussels Sprout Salad



2 Cups fresh or frozen brussels sprouts halved

2 Cups spinach

1/4 Cup walnuts

1/4 Cup fat-free feta cheese

2 Tb dried cranberries

1/2 Tb Orginial hummus … I used this as dressing

(You can use whatever you prefer, even just the balsamic & olive oil are great alone )

Olive oil & balsamic vinegar

Salt & pepper to taste


Preheat oven to 375. Lay brussels sprouts on a baking sheet and drizzle with olive oil ,balsamic vinegar and add the salt and pepper to taste. Bake for 20- 30 minutes, rotating occasionally. Combine the red onion, and dried cranberries in a pan over medium heat , again add another little drizzle of balsamic  . Sauté until onions carmalized. Allow to cool, then mix all ingredients in with your spinach, walnuts, feta, and hummus.

Hummus Bowl

photo 2[1]

This is not so much a recipe but more so an idea for a fun and easy meal. My intentions with making this hummus bowl was to create a meal out of something I would normally snack on. This is a great alternative to snacking on hummus with crackers, or a good replacement for your standard salad. All the ingredients are fresh & raw.


1 bunch of Kale

4 small carrots

3 small bell peppers

1/2 yellow squash

handful of snap peas

1/4 cup quinoa

2 Tb hummus ( I used eating right brand: spinach & artichoke)


Place all ingredients in a bowl and either dip in hummus or mix together and eat as a salad.

Butternut Squash & Quinoa Salad

photo 2


1 Cup diced butternut squash

1 1/2 Cup quinoa

1/2 Cup spinach

1/2 Cup Kale

1/4 Cup pepitas

1/3 cup Dried Cranberries

5 Spears of asparagus


1/4 Cup Balsamic vinegar

3 Tablespoons olive oil

2 Teaspoons honey

Salt and fresh pepper, to taste

Directions:photo 1

I used steam-easy butternut squash & asparagus ( which I found at Fresh & Easy). Just pop it in the microwave for 3 or 4 minutes or until soft and season with salt and pepper.Cook Quinoa as instructed on the box . Allow these three ingredients to cool down for about 15 minutes.  Mix all ingredients in bowl , and toss with dressing.

Balsamic Brussel Sprout Salad

photo 2


  • 2/3 Cup Balsamic Vinegar
  • 1 Red onion diced
  • 1/4 Cup dried Cranberries
  • 1/4 Cup Sunflower Seeds
  • 1 Tsp Honey
  • 1 Cup quinoa
  • 1 Cup Spinach
  • Just a Drizzle of olive oil
  • Salt & Pepper to taste

Directions:photo 1

Half Brussel Sprouts. Drizzle with olive oil & balsamic (not your 2/3 cup) and add salt and pepper. Pre-heat oven to 350. Bake on a sheet for about 30 minutes or until they look golden and roasted.

In a pan add 2/3 cup of balsamic vinegar, red onion, dried cranberries, and honey. Allow to reduce for about 10 minutes.

Mix in all cooked ingredients with your sunflower seeds, quinoa, and spinach. Enjoy!

Sauteed Kale & Quinoa Salad

Garlic Kale & Quinoa Saute

This salad has very simple ingredients and is full of flavor. Kale is one of the healthiest vegetables on earth. It is full of antioxidants and vitamins including vitamins A, C, and K. Kale is also a great source of minerals like potassium, and iron. This little leafy green vegetable is packed with great nutrients.

Quinoa is also full of health benefits. This little grain is full of natural protein. It also is a great source of vitamin B2, which plays a huge role in improving your body’s energy, and metabolism.


1 tablespoon olive oil

2 cloves of garlic, minced

10-15 cherry tomatoes
2 bunches kale coarsely chopped (about 1 1/2 pounds), remove large stems
1/4 of a yellow onion chopped
1/2 Cup quinoa (cooked)
Sea salt


  1. In small pot cook 1/4 cup dry quinoa (following directions on box) when finished remove from heat & set aside. In a large skillet, heat the olive oil , tomatoes ,and garlic over medium heat. Adding the tomatoes in the beginning allows them to roast and get a slight char on the outside. Add kale, onion, and sea salt be sure to continually stir until the kale starts to wilt, about 3 minutes. Remove from heat, mix in quinoa, Serve warm.