Simple Salads

Salads are my main go-to food when I don't want to make anything complicated but want something healthy and flavorful. A major complaint I hear about salads is that they are boring. My response to this is that you simply haven't found the right ingredients! The possibilities for salad are endless. I love throwing together fresh fruits, vegetables, and nuts to make interesting flavor combinations. I don't have one standard salad recipe, though I plan to write up a few as time goes on. Until then, I've made a list of some of my favorite bases, toppings, and dressings so you can start to make your own!

Favorite Salad Bases
Spinach
Romaine Lettuce
Mixed baby greens
Kale

Favorite Fresh Fruit and Veggie Toppings
Tomatoes
Celery
Carrots
Edamame
Beets
Broccoli
Radishes
Cauliflower
Cucumber
Apple
Strawberries
Blueberries
Grapes
Mushrooms
Zucchini
Corn
Onion
Mango
Avocado

Favorite Dried Fruit and Nut Toppings
Cranberries
Raisins
Figs
Almonds
Walnuts
Pecans
Pumpkin seeds
Sunflower Seeds
Sun dried tomato

Favorite Cheeses
Blue Cheese
Feta Cheese
Goat Cheese

Favorite Dressings (My favorite brand is Annies, but other brands make these flavors as well)
Lite honey mustard
Lite raspberry vinaigrette
Goddess
Green garlic
Balsamic vinaigrette
Red wine and olive oil
Blue Cheese

I hope this helps make your salad experience more enjoyable!

Savory Celery Stalks

        Celery has never been a favorite food of mine. However, this summer I've become quite a fan of it. It's the perfect base for tons of dips, spreads, and toppings and is way healthier than crackers or bread. I've come to love the crunch and the unique flavor that really good celery has. 

        My favorite celery topping is definitely the old favorite, peanut butter with raisins (a.k.a. "Ants on a log"). Today, as I went to prepare said celery for lunch, I noticed my mom eating some rice cakes with balsamic hummus. She then suggested putting some of the hummus on celery instead of peanut butter. I tried it out and loved it! However, I decided that was far too boring a recipe for this blog. So I spiced it up a little. By topping the celery with balsamic hummus and sun dried tomatoes, I created a new snack to add to my repertoire. The combination of crunchy, creamy, and chewy textures make for a fun chewing experience, and the different flavors blend together in a very delicious way. 

Savory Celery Stalks

By Caroline Mac

Ingredients:

Celery, washed and cut into 3-4 inch pieces

Balsamic hummus (you can buy this at the store or make your own by adding balsamic vinegar to regular hummus)

Sun dried tomatoes, sliced (dry, not packed in oil)

Step 1: Spread the hummus on each celery stick so it fills the bowl-like part, but not overfilled.

Step 2: Take 2 or 3 pieces of tomato and press them into the hummus

Enjoy!

Curry Baked Tofu

One of my favorite things to make is baked tofu. I love the variety of flavor options, as well as the great source of protein. I bake mine for a relatively long time at a higher temperature to form a crust on the outside of the tofu.

I had made baked tofu before, but this was my first curry recipe that I've tried. I also baked my tofu when the recipe said to grill it. Because of this, I had no idea how this would turn out. I was pleasantly surprised and consider this tofu quite a success. There is some spice to this recipe, but I love my food to have a little kick to it.

Enjoy!

Curry Baked Tofu
Adapted from Edible Perspectives
Ingredients:
1 block extra firm tofu
1T brown rice flour
1T ginger
1T lemon juice
1T olive oil
1t garam masala
3/4t cumin
1/4t coriander
1/2t salt
1t chili powder
1/8t cayenne pepper
1/2t turmeric
1 1/2t paprika
1T curry powder
1 T minced garlic
1 C plain, nonfat greek yogurt

Step 1: Preheat the oven to 450 degrees F. Drain the tofu and place the block on a plate. Cover it with another plate and add weight to the top. Allow the tofu to press and release excess fluid while you make the coating. You can also use a tofu press.

Step 2: Combine all ingredients and whisk together until smooth and completely blended.

Step 3: Slice the tofu into 10 even strips, about 1/2 inch thick.

Step 4: Dip each slice into the curry- yogurt mixture until evenly coated and place on a greased baking sheet.

Step 5: Bake tofu for 7-10 minutes on each side, or until a crust has formed. Tofu will stick to pan when flipping, so make sure you don't separate too much of the coating from the tofu when flipping.

Serve over noodles, veggies, or on it's own as a snack or appetizer!

                             Curry Baked Tofu Served Over Thai Curry Noodles and Veggies