Carrot, Miso, Ginger, Turmeric Dressing

I’m addicted to this dressing. I’ve been eating it everyday for the past week. Luckily this recipe makes a lot.

Dressing

Instructions:

  • cup rice vinegar
  • ¼ cup liquid aminos
  • ¼ cup olive oil
  • 3 small grated carrots
  • tbsp white miso
  • 1 tbsp grated ginger
  • 2 tsp finely grated turmeric or ½ tsp ground turmeric
  • 1 teaspoon sesame oil
  • 2 cloves roasted garlic
  • 1 squeeze lemon juice

Instructions:

  1. Place all ingredients in a blender and blend until smooth.

Roasted Parsnip, Farro and Walnut Kale Salad with a Lemony Dressing

I didn’t eat super nutritious this weekend because of the snow and being ill so, I was really excited to make this salad. I’m currently obsessed with parsnips and they help boost your immune system!

Dinner

Ingredients:

  • a couple handfuls of baby kale
  • 1 parsnip, chopped
  • 1/2 cup farro
  • 1 cup water
  • 1/4 cup walnuts, chopped
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 3 cloves garlic, roasted
  • 2 tbsp fresh rosemary, chopped
  • salt and pepper to taste

Instructions:

  1. Preheat your oven to 400F. Place the parsnips on a baking sheet and top with the rosemary, salt and pepper. Bake for 20 minutes.
  2. Pour the water and farro into a pan. Bring it up to a boil then cover and reduce the heat. Cook for 20 minutes.
  3. Put the olive oil, lemon juice, mustard, garlic, salt and pepper in a blender and blend until smooth.
  4. Toss the roasted parsnips, farro, walnuts and baby kale in a bowl. Drizzle the dressing over the salad. Toss it around then put the salad on a plate.
  5. Enjoy!

 

January 25th to January 30th Meal Plan

It snowed, a lot! I still managed to make it to the grocery store today. It was kind of fun to walk there and carry everything home in back packs. I’m glad I don’t have to do that every week, though.  Feel free to check out my Pinterest to see recipes I am inspired by!

Meal Plan

Dinners:

Monday: Roasted Parsnip, Farro and Walnut Kale Salad with a Lemony Dressing

Tuesday: Spicy Red Curry, Lentil, and Zucchini Noodle Soup

Wednesday: Sweet Potato Nachos with Spicy Lentils

Thursday: Split Pea Soup

Friday: Roasted Garlic, Mushroom, Tempeh Bacon, and Parsnip Noodles

Saturday: Mexican Quinoa Chili

Breakfasts:

Monday: Savory Mexican Style Steel Cut Oats

Tuesday: Peanut Butter, Banana, Chia Seed Toast

Wednesday: Sweet Potato Hash with Veggie Sausage

Thursday: Mexican Chickpea Scramble

Friday: Avocado and Tempeh Bacon Toast

Saturday: Savory Steel Cut Oats

Roasted Broccoli and Brussel Sprout Farro, Spinach Salad with a Mustard Dressing

 

I love adding roasted vegetables to a salad in the winter. A funky bleu cheese would be a perfect addition to this salad!

 

Dinner

Ingredients:

  • 1 crown broccoli, chopped
  • 5 cups brussels sprouts, quartered
  • 3 tbsp mustard of choice, I used stone ground mustard
  • 1 tbsp olive oil
  • 1 cup farro
  • 2 cups water
  • 2 tsp cumin
  • salt and pepper
  • a couple handfuls of spinach, or arugula, baby kale, etc.

Instructions:

  1. Bring the farro, water, and cumin to a boil.
  2. Cover with a lid and let simmer for 20 minutes.
  3. Turn off the heat but keep the lid on for a few minutes.
  4. Mix the broccoli, brussels sprouts, oil, salt, pepper and mustard in a bowl.
  5. Pour out onto a baking sheet and bake in a 400F oven in 30 minutes.
  6. Place a handful of the greens on a plate, next add a scoop of farro and then top with some of the roasted vegetables.
  7. Enjoy!

Kale Caesar Salad

I ate way too much while I was away so I decided to make a hearty, healthy salad for dinner. This is not a traditional Caesar Salad!

Dinner

Serves 4

Ingredients:

  • 6 cups kale, chopped and massaged
  • 1/4 cup walnuts, chopped
  • 2 eggs, boiled and chopped
  • 1 can sardines, chopped
  • 1/4 cup pecorino romano, shredded and divided
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tbsp tahini
  • splash water
  • salt and pepper

Instructions:

  1. Place the kale in a large salad bowl.
  2. Place the olive oil, dijon mustard, tahini, lemon juice, salt and pepper and half the pecorino romano in a blender. Blend while slowly adding water until you achieve your desired consistency.
  3. Pour the dressing over the kale and mix it in. Place the bowl in the refrigerator for a couple hours.
  4. Top with the sardines, boiled egg, walnuts, and the rest of the pecorino romano.
  5. I had some Kalamata olives in my refrigerator so I added those!
  6. Enjoy!