Category Archives: Recipe

Seriously Super Salad

(Say that five times fast!)

I’m not a huge fan of salad recipes.

To be honest, when I make a salad I want the freedom to throw in whatever vegetable I want, top it with some sort of protein and call it a fresh, nutritious, wholesome meal. Because of that, I don’t really like someone telling me what to put in my salad, but my hope is that you don’t feel the same way. This salad is good–really good. It combines the light, fresh flavors of greens with the chewier, sweeter flavors of raisins and pecans; then it’s all brought together with Great Northern Beans, creamy avocado and a homemade Raspberry Lime Vinaigrette.

I think it’s amazing, but don’t trust my opinion. Try it for yourself and see if you agree.

End-of-Summer Salad with Raspberry Lime Vinaigrette


  • Salad greens (spinach, romaine, red/green leaf, etc. You decide.)
  • Chopped tomatoes
  • Chopped red peppers
  • Sliced cucumbers
  • Chopped celery
  • 1/4 avocado, diced
  • 1/3 cup Great Northern Beans
  • Handful raw pecans
  • Handful raisins
  • Raspberry Lime Vinaigrette (recipe below)

Combine all ingredients in a bowl and toss. Serves 1.

By the way, the emboldened ingredients are the most important ones that make this salad. The others are pretty basic and can be substituted as you see fit, but the tomatoes and peppers do taste pretty good. :)

Raspberry Lime Vinaigrette
(Serves 1)

  • 4 fresh raspberries
  • splash of water, if needed
  • 1.5 teaspoons coconut oil
  • 1 teaspoon lime juice
  • smidgen of sea salt
  • 1/2 t balsamic vinegar (optional)
  • sweetener (optional)

Place the fresh raspberries in a small bowl and mash them with a fork till liquefied. You may need to add a splash of water to help get things going. Next, add the rest of the ingredients and whisk together with a fork. Add the balsamic vinegar and/or sweetener, both of which are optional. I didn’t think it needed any sweetener, but I do recommend the balsamic vinegar. It ties everything together. Enjoy!

I reallyyyy like this salad. And this dressing.

Try it. Pretty please with raspberries on top?

Question of the Day: What’s your favorite salad combination? Are you a fan of salad recipes or do you prefer to make it up as you go? What about dressings–which are your favorite?

Thanks for reading!

Stuffed & Saucy

I go through peppers fast.

Like, really fast.

I snack on them, I cut them up into salads, I roast them, and I use them as a dipper for hummus and such.

I use them a lot, so naturally I was ecstatic when I found red and yellow peppers on sale for $0.88 each at Sun Harvest. After receiving approval from my mother, I went to town and picked out several peppers. Other than using them in the aforementioned ways, I wanted to try something I’d only attempted one other time: stuffed peppers.

I began the search for a stuffed pepper recipe that appealed to me, but after looking at a few different ones, I realized that they all consisted of the same basic thing: a grain, vegetables and tomato sauce. I’ll just make up my own recipe, but dang, I don’t have a grain, I thought to myself. After pulling apart my pantry, a waning box of plain cous cous proved me wrong.

Saucy Stuffed Cous Cous Peppers


  • Two large bell peppers, color of your choice (I used one red, one yellow)
  • 1 cup cooked plain cous cous
  • 1/2 zucchini, chopped (about 1/2 cup?)
  • 1/2 yellow squash, chopped (about 1/2 cup?)
  • 1/2 cup Great Northern Beans (or any bean of your preference)
  • 1 clove of garlic, minced
  • Seasonings, to taste*
  • 2/3 cup canned tomatoes + extra for topping**
  • handful of fresh spinach
  • 3 tbsp nutritional yeast
  • olive oil
  • Optional: crushed pita chips, for topping

*I used onion powder, sea salt, pepper, chili powder, a shake of Mrs. Dash Original and quite a bit of a special German seasoning we have called Tzatsiki. It’s not the greek yogurt dip you’re thinking of, but it really made the dish. My guess is that most of you don’t have it, so just use whatever sounds good to you.

**Any kind of canned tomato product will work for this: tomato sauce, canned tomatoes, crushed tomatoes, tomato paste–whatever. I used canned, diced tomatoes so I could get some juice + tomato bits. If you choose to use sauce, I’d recommend slicing some fresh tomatoes into the mix.


Preheat the oven to 400 degrees. Wash and cut the tops off of your peppers. Remove the white insides and all seeds, then place them standing up in a foil-lined baking dish. If they won’t stand up, feel free to cut a little sliver off of the bottoms. Put them in the oven to begin roasting.

If your cous cous is not already cooked, do so now.

Heat up a saucepan over medium-high with some olive oil, then add the zucchini and squash. Let them cook til soft, then add the beans and garlic to the pan. Add the seasonings and stir so everything is well coated, then add in the tomatoes. Once you feel like everything is sufficiently cooked and heated, remove the pan from heat. Stir in the spinach so it wilts, then stir in the nutritional yeast. (The alternative to this is adding everything at once at cooking it together, but certain things take more/less time to cook, so this is how I did it. Do whatever you like.)

Remove the peppers from the oven. Combine the veggie mixture and the cous cous, then stuff each pepper with the filling. I was able to fit about 2/3 cup into each pepper. Pour a few spoonfuls of the remaining tomato (sauce) over the top of each pepper and along the sides. Roast the stuffed peppers for about 10 minutes, then pull them out. Add the crushed pita chips to the top of each pepper, then let them cook for another 5 minutes. Let cool and dig in!

These are delicious and very filling! I cut myself 1/2 a yellow one and 1/2 a red one, but I could only eat about 1/2 of what was on my plate, haha. Let me know if you give these a try and tell me what you think!

Question of the Day: Do you like peppers? Have you ever made stuffed peppers?

Thanks for reading!

P.S. Check out Alyssa’s awesome FSTG Chips giveaway!