vegan – Ali Goes The Distance

Happy Friday!

You know what I love about summer? All the fresh produce in the stores! So many types of fruit and veggies come out of hiding (or at least I just notice them) and I feel so creative on what I can do with them.

This was one of the “AHA!” moments where I was digging through my pantry and looking for anything to use up in my fridge. I kept seeing my yellow tomato on my counter all week and went back and forth in my head: 1.) why did I buy it and 2.) what I could do with it besides just put in a sandwich or salad.

I had seen a recipe somewhere about a citrus dressing and the minimal ingredients it called for and once I put two and two together, I knew I had to just go with it and see what happened!

BOOM! This salad was born!

I feel this is the perfect way to welcome summer. Nothing says summer like fresh produce tossed together in a light, refreshing dressing on a hot summer day. Who want’s to be standing over a stove or in a hot kitchen this time of year anyways? If you’re like me, want something quick, fresh, and healthy so you can get back outside! Another reason this salad is great. It’s travels well so it’s great for picnics and BBQs too.

I used reduced fat feta cheese to watch the calorie intake and jarred beets since they’re packed in a tangy vinaigrette that enhances the flavor of the salad. Use what you have though. This is an easy salad that would sure to please anyone no matter what you put in it!

This makes one serving, so double up if you’re bringing for a crowd.

Ingredients:

1 Tbsp of reduced fat feta cheese
1 small yellow/heirloom tomato
1/2 c baby carrots, chopped
1/4 c jarred beets (I used Trader Joe’s)
2 medium celery branches, chopped
1/4 c chickpeas, rinsed and drained
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1 tsp honey
Salt and Pepper

Method

Mix carrots, celery, tomato, beets, chickpeas, and feta together in a bowl.
In a separate bowl, combine olive oil, apple cider vinegar, honey, and salt and pepper
Pour dressing over veggie mixture and toss together

Grab a fork and enjoy!

Your Turn:

What is your go-to summer side dish?

What are some healthy pantry staples you like to keep on hand?

What is your favorite thing you love about summer?

Hey Guys! I’ve been going through my pantry and taking some mental notes of recent ingredients I been into lately. Of course I have my staples I buy every week like yogurt, eggs, fresh veggies, meat, etc. but some of the meal prep I’ve been doing involved a couple new additions. For a while I wasn’t great about meal-prepping every week because I simply didn’t feel like it. Lately I was going through some blogs, namely The Blissful Balance, my girl Christina’s blog and Cooking Light for some inspiration for meal prep ideas, because we all need a little motivation to spark our interest right?! 😉

I’m a carnivore and really enjoy meat, but I wanted go on the lighter easier side and go meatless for a change. I also felt super lazy when it came to cooking meat and keeping an eye out as it cooks. Not feeling it. I saw how lentils are a meatless alternative and found a great one-pot dish for it. The dish lasted me the WHOLE DAMN week! All dinners Sunday through Thursday and I didn’t get tired of it because it was THAT good! With wilted spinach and parmesean cheese (which can be opted out for dairy-free if vegan) on top, it was easy to reheat and enjoy (almost) every night of the week.

Aside from being an easy/convienent dish, lentils are great for you. They’re full of fiber, high in protein and iron, and have a meaty satisfying feeling to them. They’re also great with most things and can easily be used as a side among other ingredients. I can see how vegans and vegetarians really enjoy them. As delicious as they are too, they’re CHEAP! I mean really. Not a bad price for a 16 oz bag. I think $2-3. I don’t remember an exact number but I don’t recall cringing at the price. Filling up on a budget, that’s what I like to call it.

Another favorite has been sundried tomatos. They come jarred and if they’re an option, picking the ones in olive oil is your best bet. They’re full of flavor and go well in anything! I love them in salads or snacking on them among mozzarella cheese and crackers or bruschetta *drooling*. Going Italian and I’m not complaining, note: not one bit of me is Italian…lol! I was disappointed when I ran out when making my mini english muffin pizzas and realized I couldn’t use them. SO SAD. Thinking of having the tomatoes as a staple for last minute ideas since they have a decent shelf life as well. I love the flavor they have, that roasted and savory flavor! Packed with goodness, its an item that’s gotta be on your shelf. Aside from how great they are to have in your kitchen, tomatoes are a great source of antioxidants, are full of water keeping you satisfied, and is a fat free food, just to name a few!

If you’re thinking you wanna try these two ingredients, here is the lentil recipe I used from The Blissful Balance. Again, very filling and it went along way! I also included another recipe using lentils but in a greek style type salad that is ready to eat straight outta the fridge thanks to Cooking Light. Hope these two ingredients and recipes sparked your interest as they did mine. Enjoy!