Roasted Squash, Goat Cheese & Pomegranate Salad

Culinary Crafts by Brooke and Maxx is up and running once again.  This past weekend was spent engaged in much slicing, dicing, stirring, and sampling in the kitchen together.  While the both of us are devoted dessert die-hards, we tend towards eating healthier for the remaining picture of what makes up each of our diets.  Thus, this salad was the decided upon entrée for our lunch this past Sunday.

I know, I know, winter and cold weather typically call for all things comfort.  Homey and delicious.  Salads are for summer time, right?  Not this one though.  This salad in particular is just that.  Warm, comforting, and totally hits the spot.  Its also easy to make, really heathy, and quite light.  Throw this one together for a filling, satisfying and super yummy lunch or dinner.

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Pistachio & Fennel Kale Salad

 

Get excited, the next installment in Brooke and Maxxs Culinary Crafts.  This is, hands down, the best salad I have ever eaten.  Yes, ever.  Incredible.  Be careful, after trying it once, you’ll be hooked.  Speaking of which, a grocery store run will be made in the next few days so I can snag the ingredients myself and make it yet again.  While it may sound plain, being a salad and all, this one is anything but.  Packed with flavor (garlic, a bit of oil, nuttiness, man oh man), this recipe is sure to become a fast favorite.

Onto the rest of the entry, as told by Maxx:

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Beet, Spinach and Mushroom Quinoa Bowl

Another one of Brooke and Maxxs Culinary Crafts in the works resulted in this colorful beauty (which is not only lovely to look at, but tasty to boot).  In light of all the routine sweet treats the two of us love consuming in abundance (see our Mouthwatering Matcha Tiramisu, and our recipe for the Best Chocolate Cake You’ve Never Had), we decided to make something on the healthier side for our entrée to showcase.  This one is easy to make, dairy free, sugar free, and despite not being raw, ultra healthy, vegan, and packed with good-for-your-body ingredients.

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Fall Harvest Quinoa Bowl

Happy Autumn Everyone!

Quinoa, once you learn how to make it, is one of the most versatile, easy to cook with, enticing blank palettes for a plethora of lunch and dinner options.  I cook my quinoa in bulk, always making two or three times what’s needed for whatever particular meal I’m making.  Its so easy to pile some in a bowl the next day, top with a smattering of veggies, a protein, some sauce (I love either pesto or coconut curry sauce) and, viola.  A mouthwatering meal at the ready.

When initially assembling this particular Fall Harvest Bowl, I was slightly hesitant, imagining the flavors to be potentially too bland.  On the contrary.  It was vibrant, flavorful, nutty, crisp with the crunch from peppers, the herby taste of the pesto, all utterly delicious.

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Summer Squash Quinoa Bowl

Ready for a super easy, light, ultra healthy entrée recipe?  And one that tastes awesome to boot?  😉  This one is grain/gluten free, dairy free and sugar free.  Its filling and loaded with flavor.  I have discovered Quinoa to be the perfect base for a plethora of fun, healthy dishes.  So, without further ado, here is another one for ya 😉

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Quinoa, Bacon and Sweet Potato Salad

Ready for this one?  A five ingredient entrée.  Its grain-free, dairy-free and sugar-free.  Super tasty.  Filling.  Light.  The combo of different flavors and textures surprisingly awesome together.

So without further ado, the five ingredients are:

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Summer Quinoa Buddha Bowl

Hi all,

An ultra bright, summery, healthy quinoa dish.  Created by yours truly, for your tasting pleasure.  This dish is gluten/grain free, dairy free and sugar free.  Lots of good-for-your-body ingredients in here so get excited!

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Mexican Style Salad

I imagine many of you would agree with me that Mexican food is the bomb.  Enchiladas, tacos, chimichangas, nachos, oh my gosh.  I could go on and on.  Its one of the things I have missed about living in the states.  Access to some dang delicious Mexican food.  For the time being though, I have had to make do and bring the Mexican cuisine to me.

Here is a tasty recipe that can be whipped up quick if you find yourself with a hankering for some.  Its gluten free, lactose free and refined-sugar free.

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Watermelon & Feta Salad

This simple, light and lovely dish (#38) is inspired by Amsterdam, the city in which I first sampled it.  Reading the description on the menu, I thought it sounded repulsive.  Watermelon paired with cheese and walnuts!?  Gross.  So on that premise, my friend and I decided to give it a go.

I was shocked.  The flavors paired together perfectly.  The light juicy sweetness of the melon balanced beautifully with the subtly strong cheese.  The walnuts added a fabulous crunch, another layer of texture variety to the dish.  I was surprised to find myself loving it!!

The ingredients needed are simple:

-Watermelon, cut into bite sized cubes.

-Feta cheese

-Walnuts (I imagine pine nuts would also be rather tasty…)

-Fresh Mint

-Balsamic dressing.

Directions: combine the first four ingredients in some semblance that is pleasing to the eye.  Drizzle on a bit of balsamic vinaigrette.  Enjoy!!  This dish is not only delicious but its beautiful, the colors vivid and eye-catching.  Serve it at your next dinner party to give off an adventurous and trendy vibe 😉

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Absolutely one of my top three favorite European cities.  Dreamy, like a fairy tale, romantic, unique, laid back and lovely.  I snapped this picture during my visit there last May, 2016.

To see all of the adventures, wanderings and amazing edibles I experienced on my recent trip to Amsterdam, look no further.  Here is smattering #1 of photos and stories, and smattering #2.  Enjoy!  I hope it may inspire a future trip for you 😉 as Amsterdam is without question one of the most underrated and awesome cities in Europe.

Coconut Curry Shrimp Quinoa Bowl

Happy New Years Eve, all!  Edible item #34 is another “beauty bowl” of sorts.  I decided to stick with the both “easy” and “healthy” trend for the moment.  This one is so simple to assemble that actually, its slightly embarrassing.  The taste payoff is a big one, just so yummy when compared with how quick it is to make and then be digging in mere minutes later.

The coconut curry sauce goes AWESOME smothered atop the shrimp, mixed with the subtly nutty taste of the quinoa, the crunch of the bell peppers and onions adding a great texture variety, the mango lending a surprisingly light sweetness, brightening the entire dish.  All of the flavors and textures come together really nicely, balancing one another out and playing well with each other.

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