THE BEST Southwest Dressing (Wholesome Ingredients, Vegan, & Delicious!)

I tried out Vegenaise for the first time back in December…. and fell in love! It is an egg-free mayonnaise. You can opt to use regular mayo or ..I would recommend trying out Vegenaise for this recipe. You won’t regret it. I think it tastes better than the traditional egg mayo. No need to be vegan to enjoy this dip.. it will be a hit with the whole family!

mayo

Ingredients:

  • 1 cup Vegenaise “egg-free mayonnaise”
  • 2 tbsp water
  • 1 tbsp honey or agave
  • 2 tsp apple cider vinegar
  • 2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp fresh minced garlic
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 2 tsp lime juice
  • Pinch of cayenne

Directions: Mix ingredients together, in the order above, using a whisk. When all ingredients are combined, store in the refrigerator to chill. Serve cold.

*You can top this creamy dressing on salads, sandwiches, use it as a dip for chips, veggies, and much more! It is by far my favourite dressing I have created. Try it out!* This is the same dip that I featured in my sweet potato fry recipe. Great for dipping 🙂

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Greek Quinoa Salad

Greek Quinoa Salad

Ingredients (Serves 4-6)

 
1.5 cup COOKED red/white quinoa
1 large cucumber, peeled, chopped/diced
1/2 cup chopped tomatoes
1/3 cup black olives
1 small red onion, chopped/diced finely
1/3 cup crumbed feta (add more if you are a feta lover!)
Pinch ground pepper
1 tsp lemon juice
Add FarmBoys Greek dressing to taste.

Directions:
1. Follow quinoa package directions – make 1.5 cups cooked quinoa.
2. Once cooked, chill quinoa in the fridge for a few hours.
3. Prepare/chop other ingredients.
4. Mix all ingredients together in a large bowl and store in the fridge.
5. Serve chilled – the longer it sits, the more the flavours come out… it is good either way but best when prepared in advance as it can sit longer 🙂

I choose Farmboy’s dressings as they are all natural and have no added refined sugars and preservatives. Choose dressing that you can pronounce and know what every ingredient is! Farm boy is a reliable source for these types of products 🙂

Rainbow Salad ft. A Sweet Honey Lemon Dressing

Rainbow Salad

Rainbow Salad (Serves ~4-6):
1/2 head of romaine lettuce, chopped
1/4 head of red cabbage, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
6 radishes, chopped
1/2 red onion, chopped
1 cup chickpeas, rinsed & drained
1 gala apple, chopped with skin
1 avocado, peeled & sliced into cubes
1 cup of cooked quinoa, chilled
Optional: 1/2 cup almonds/nuts

Directions:
1. Cook sprouted quinoa first according to package instructions (use 1/2 cup uncooked quinoa).
2. Allow quinoa to chill after cooking.
3. Combine all other ingredients in a large bowl.
4. Add the quinoa. Store in the refrigerator while making the dressing.

Sweet Honey Lemon dressing:
Sweet Honey Lemon Dressing
Ingredients (combine in a lidded container):
3 tbsp olive oil
4 tbsp honey
1 clove garlic, crushed
4 tsp lemon
2 tbsp dijon mustard

Mix and shake ingredients in container. Add to the salad according to taste.

Tip of the day: Making your own dressings at home allows you to avoid added sugars and preservatives that are used in almost ALL commercial salad dressings. You don’t NEED refined sugars in a dressing for it to taste great! Try to make your own if you have the time otherwise, look toward buying salad dressings from the natural food isle in the grocery store.

Hope everyone is having a wonderful Saturday 🙂

Cajun Honey Glazed Chicken Salad ft. Roasted Beets

Cajun Honey Glazed Chicken Salad

Woooo this warm weather has got me PUMPED up. Nothing beats summer meals and barbecuing! Tonights menu included BBQ’ed chicken and BBQ’ed roasted beets on a bed of kale greens and many other nutrition boosters.

This recipe is for 3 people:

For the Cajun Honey Glazed Chicken:
3 tbsp honey
1 garlic clove, crushed
1/4 tsp cumin
2 tbsp olive oil
1 tbsp cajun seasoning
+ 3 boneless, skinless chicken breasts

1. Light the BBQ (med-high heat).
2. Combine and mix ingredients — coat 3 chicken boneless, skinless chicken breasts with the glaze.
3. Place on the BBQ. Cook thoroughly (~20 minutes) until no pink throughout.

For the Roasted BBQ’ed Beets
You will need:
1 or 2 large beets.
2 tbsp olive oil
1/4 tsp sea salt
1 tsp ground pepper

1. Scrub and wash the beets.
2. Slice into thin wedges. Place on a microwave safe plate and microwave for 2 minutes to pre-cook.
3. On a piece of tin foil, add 1 tbsp of olive oil.
4. Add the pre-cooked beets. Add 1 more tbsp of olive oil drizzled evenly on top of beets.
5. Sprinkle with ~1/4 tsp ground sea salt and 1 tsp ground pepper.
6. Add on the BBQ wrapped in tinfoil with the chicken. Cook for ~10 minutes — Until you can poke with a fork and they are soft 🙂

For the salad:
1/2 bunch of kale, washed and massaged, chopped
1 cup spinach
1/3 cup maple glazed pecans
1/2 cup chickpeas, rinsed & drained
1/3 cup feta cheese, crumbled
1/4 cup dried cranberries
1/2 a large cucumber, chopped
1 small avocado, diced.

Distribute salad equally, add beets on top, and slice each chicken breast to add on top also.
Use your own favourite dressing or make a quick little homemade Balsamic like I did:

Balsamic dressing:

1/3 cup Balsamic vinegar
1/4 cup olive oil
3 tbsp natural honey
1 tsp of lemon juice
1 garlic clove, crushed

Cold Quinoa and Beet Salad

coldquinoabeetsalad

Ingredients:
1 Box Whole grain Quinoa
1 large carrot, shredded
1/2 large cucumber, skinned and chopped
1/3 cup green onions, chopped
1/2 cup edamame, frozen
1/2 cup beets, pickled, chopped
1/4 cup chickpeas, drained & washed
1/3 cup feta cheese, crumbled

Dressing:
1/3 cup Balsamic vinegar
1/4 cup olive oil
3 tbsp natural honey
1 tsp of lemon juice

Directions:
1. Cook quinoa. Allow to cool. Put into bowl.
2. Add in all other salad ingredients and mix.
3. In a separate small bowl, make dressing.
4. Add the dressing to the salad to taste. I always have left over dressing. This recipe only required a little bit of dressing. It had a great natural flavour.
5. Store in the refrigerator until edamame is thawed and to allow flavours to blend.
5. ….and Enjoy!

Sweet Spinach Salad

SweetSpinachSalad

This is a great salad to bring to a dinner party. I brought it to my Grandfather’s birthday dinner last night! Best part is that it is quick and easy to prepare 🙂

Ingredients:
1 bag (312g) of baby spinach, washed
1 1/2 cups bean sprouts
1 cup raspberries
1 1/2 cans of mandarin oranges, drained
1 cup pomegranate seeds
1 small red onion, chopped
1/2 cup pecans

Dressing: I either choose to use balsamic or poppy seed.

Roasted Beets

Beets are a great way to get more iron into your diet. My favourite way to eat beets is to roast them on the bbq. Simple, easy, and a great addition to salads, a vegetable stir fry, or even as a side on their own!

beetsalad

Directions:

1. Scrub/wash your beets.

2. Chop into wedges, slices, however you prefer.

3. Microwave until they begin to soften.

4. Put in tinfoil with olive oil, ground pepper, and a little bit of salt.

5. Roast until thoroughly soft and when they darken on the outside.

6. Enjoy however you’d like!

A great combo with beets is a spinach and goat cheese salad topped with sliced sirloin steak, roasted beets and balsamic dressing 😉