Winter Cobb Salad

Winter Cobb Salad

Topped with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash…

 Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~

Okay, so I realize this isn’t truly a cobb salad because it doesn’t have bacon, cheese and eggs…but you get the idea!  A true “dinner” salad that combines protein, healthy fats, fiber, green leafy lettuce and much, much more!  I would love to see the antioxidant content of this salad, just look at those bright colors!

Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~

Pomegranates have been said to be the most powerful antioxidant rich fruit around.  They contain high levels of polyphenols and flavonoids, which are responsible for improving heart health and protecting against cancer.  When cut down the middle the bright red fruit exposes hundreds of juicy and crunchy seeds.  It’s such a fun fruit to eat.  Kids love them and it’s a great way to incorporate fruit into your little one’s day!

The chickpeas were roasted with a dash of cinnamon and maple syrup to give this salad a seasonal taste.  I added roasted butternut squash, but sweet potato wedges would work nicely as well.  All the cooked ingredients in this salad can be made ahead of time and thrown together at the last minute for a healthy and quick weeknight meal.

Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~

Winter Cobb Salad
 
Prep time
Cook time
Total time
 
Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
For the butternut squash:
  • 3 cups butternut squash, cubed
  • 1 tablespoon olive oil
  • sea salt to taste
For the cinnamon maple chickpeas:
  • 1 can chickpeas drained, rinsed and dried (or 1.5 cups cooked)
  • 1 teaspoon olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon ground cinnamon
  • sea salt to taste
  • For the Dijon Vinaigrette:
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • sea salt and pepper to taste
For the salad:
  • 2 heads romaine lettuce, chopped
  • 1 avocado, diced
  • 1 pear, sliced
  • ⅓ cup pomegranate seeds
  • ⅓ cup pecans
Instructions
For the butternut squash:
  1. Preheat oven to 400 degrees.
  2. Place cubed butternut squash in a bowl and drizzle with olive oil, toss to coat. Transfer to a baking sheet and add sea salt to taste. Bake until tender when pierced with a fork, around 20-30 minutes.
For the cinnamon maple chickpeas:
  1. Turn heat down to 350 degrees.
  2. Place dried chickpeas in a bowl, add olive oil, maple syrup, cinnamon and sea salt. Toss to coat. Transfer to a baking sheet and bake until lightly golden, around 20-30 minutes.
For the Dijon Vinaigrette:
  1. Whisk all ingredients together until well combined.
For the salad:
  1. Arrange romaine lettuce on plates and evenly divide toppings to place on top. Drizzle with vinaigrette and enjoy!
Nutrition Information
Serving size: 1 Calories: 479 Fat: 33 Carbohydrates: 45 Sugar: 12 Fiber: 12 Protein: 7

 Winter Cobb Salad with cinnamon maple chickpeas, pears, pecans, avocado, pomegranate seeds and roasted butternut squash. ~vegan, gluten free~

coconut curry soup

Coconut Curry Soup…

Something about coconut milk and curry gets me every time!  I just  love the way the flavors blend together making for a spicy, yet soothing soup!

Coconut Curry Soup... Something about coconut milk and curry gets me every time! I just love the way the flavors blend together making for a spicy, yet soothing soup!

This is a soup that can be made in very little time and with a variety of vegetables.  I used carrots, green beans and baby corn, but you could add bell peppers, broccoli, sweet potatoes or mushrooms!  I tossed in some tofu cubes for protein and served brown short grain rice on the side rounding this out as a complete meal!

Coconut Curry Soup... Something about coconut milk and curry gets me every time! I just love the way the flavors blend together making for a spicy, yet soothing soup!

coconut curry soup
 
Prep time
Cook time
Total time
 
Coconut Curry Soup, something about coconut milk and curry gets me every time! I just love the way the flavors blend together making for a spicy, yet soothing soup! !Makes 4 servings
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 tablespoons coconut oil
  • 1 garlic clove, minced
  • ¼ cup red curry paste
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground ginger
  • 2 tablespoons bragg's amino acids, tamari or soy sauce
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 limes, juiced
  • 1 cup of carrots, chopped
  • 1 cup green beans, chopped
  • 8-10 fresh baby corn
  • ½ package (~7 oz.) extra firm tofu, cubed
  • ⅓ cup fresh cilantro
Instructions
  1. In a large soup pot, heat oil over medium-high heat. Add garlic and sauté until fragrant.
  2. Add curry paste, brown sugar, ground ginger and Bragg's Amino Acids and sauté for 1-2 minutes, stirring constantly.
  3. Whisk in coconut milk. Add broth and lime juice. Reduce heat and simmer on low for 30 minutes.
  4. Add carrots, green beans and baby corn and cook until tender crisp. Add tofu before serving and top with fresh cilantro. Serve with short-grain brown rice if desired.
  5. Enjoy!

Coconut Curry Soup... Something about coconut milk and curry gets me every time! I just love the way the flavors blend together making for a spicy, yet soothing soup!

Fun Fact:  Red curry paste contains a whole bunch of amazing superfood ingredients including red chili pepper, lemongrass, garlic, ginger and kaffir lime.  Kaffir limes are native to Thailand, Indonesia and Malaysia.  Their leaves contain a volatile oil, which is full of antioxidants as well as properties that serve as a digestive aid.  The combination of ingredients found in red curry paste may prove to be a powerful and therapeutic anti-inflammatory agent.  And it tastes amazing :)

thai peanut zoodles

Thai Peanut Zoodles, all the flavor of pad thai without all the carbs!

Thai Peanut Zoodles, all the flavor without all the carbs!

This past weekend my mom and I wanted Thai food so badly, but trying to get anywhere on Cape Cod during Labor Day weekend is impossible!  Instead, we went to our local veggie stand in town and created a much healthier version of pad thai!

Noah loved making the zoodles while I whisked together the sauce.  The cooking time was minimal and before you know it we had a delicious meal in front of us!  My mom added shrimp to hers and Noah had plain zoodles mixed with whole wheat pasta, avocado and sea salt.  We were all pleased :)

Thai Peanut Zoodles, all the flavor without all the carbs!

thai peanut zoodles
 
Prep time
Cook time
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Makes 4 servings Thai Peanut Zoodles, all the flavor without all the carbs!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 tablespoon coconut oil
  • 4 small zucchinis spiralized
  • 1 carrot, spiralized
  • ½ red bell pepper cut into match sticks
  • ¼ cup fresh cilantro
  • 3 scallions, chopped
  • ¼ cup peanuts, chopped
  • 4 lime slices
For the Peanut Sauce:
  • 1 garlic clove, minced
  • ¼ cup smooth all-natural peanut butter
  • 2 tablespoons fresh lime juice
  • 3 tablespoons Bragg's Amino Acids (or soy sauce or tamari)
  • 2 tablespoons toasted sesame seed oil
  • ½ teaspoon ground ginger
  • ⅛-1/4 teaspoon crushed red pepper flakes
  • water for thinning as needed (1-2 tbs.)
Instructions
  1. Whisk together all ingredients of the peanut sauce and set aside.
  2. Add coconut oil to a large skillet or wok over medium high heat. Add zucchini, carrot, peppers and sauté for a 1-2 minutes, until zucchini is tender crisp, but not mushy!
  3. Remove from heat and stir in sauce.
  4. Top with cilantro, scallions and peanuts.
  5. Serve with a slice of lime and enjoy!
Nutrition Information
Serving size: 1 Calories: 251 Fat: 22 Carbohydrates: 9 Sugar: 4 Fiber: 2 Protein: 7

Thai Peanut Sauce adapted from Cookie & Kate

Thai Peanut Zoodles, all the flavor without all the carbs!