Honey Mustard, Broccoli and Apple Salad

IMG_4479I felt kind of bad sharing so many sweets with you so early in the new year, especially if you have made it a resolution to cut down on the baked goods, so here is a salad for you and proof that I actually do eat healthy once in a while! I’ve never really liked salads as a main dish because they never seem to fill me up. Sure, it looks like theres a mound of leafy greens on the plate but the reality is a salad always leaves me wanting more and resorting to a bag of chips afterwards, which of course totally defeats the purpose of the salad in the first place. This salad is different! Broccoli and apple slices make this salad really filling, sunflower seeds add a nice crunch, and a honey mustard vinegraitte whips up quickly to pack a lot of flavour into each bite. A simple recipe that makes you feel so good about yourself!

Honey Mustard, Broccoli & Apple Salad

Yields: 2 large or 4 small portions

For the Salad:
2 bunches (about 1 pound total) broccoli with stems
1/2 cup roasted and salted sunflower seeds (seeds not seeds in shells)
1 Fuji apple, cored and sliced thin
heaping 1/4 cup baby spinach

For the Dressing:
3 tablespoons whole grain mustard
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons vinegar (white wine, apple cider, red wine, or coconut)
salt and fresh cracked black pepper to tast

Place a large pot with about 1 inch of water over a medium-high heat.  Insert a steamer into the pot and bring the water to a low boil.

Cut broccoli florets into bite-sized pieces.  Thinly slice broccoli stems and add both the florets and the stems to the steamer.  Cover and allow to steam for about 2 minutes, or until the hard raw crunch is cooked from the broccoli.  Remove from the steamer and rinse with cold water.  Set aside.

In a large bowl, combine mustard, honey, olive oil, vinegar, and a few pinches of salt and better.  Whisk vigorously until thoroughly combined.  Add broccoli, sunflower seeds, sliced apple, and arugula to the bowl.  Toss until every piece is coated in dressing.

Chill for about 30 minutes.  Serve cold.  This salad is best served the day it is made.

Joy the Baker, adapted from The Sprouted Kitchen


Shrimp and Rice Salad

IMG_3741A lot of food blogs have been sharing healthy, holiday-detox recipes with you to kick off the new year, so I figured why not, I can probably come up with something a bit heathy before I bombard you with the usual sweets and treats. Shrimp, fresh veggies and sushi rice come together in this intoxicatingly sweet yet savoury dish. Each spoonful literally bursts with so many different but complementing flavours and colours. The only downside to this salad is that it really is best served fresh. Leftovers just aren’t as great, because if you refrigerate it than the sushi rice changes texture and just doesn’t become as appealing anymore. My advice is to halve or quarter the recipe and enjoy fresh!

Shrimp and Rice Salad

For the rice:
1 1/2 cups jasmine rice
2 1/4 cups water
1/3 cup rice vinegar
1/4 cup sugar
1 tsp salt

For the shrimp:
1 lb. 91/130 count shrimp*
1 tbsp vegetable oil
a pinch each of salt, garlic powder, cayenne

For the salad:
1 1/2 cups black beans
1 medium red bell pepper
2 medium carrots
1 medium green onion
1/4 bunch fresh cilantro

* “91/130 count” means the number of shrimp per pound. You will find these numbers labelled on the packaging.

Begin to cook the rice. Place the rice and 2.25 cups of water in a medium pot. Place a lid on top and bring to a rolling boil over high heat. As soon as it reaches a rolling boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit undisturbed for at least 10 more minutes (can sit longer if needed).

While the rice is cooking, prepare the rest of the vegetables. Cut the bell pepper into small pieces. Slice the green onions. Peel and shred the carrot using a cheese grater. Pull the cilantro leaves off of the stems. Rinse the black beans and and drain of excess water.

Rinse the shrimp and drain away the excess water. Heat 1 Tbsp of vegetable oil in a skillet over medium heat. Add the drained shrimp along with a pinch of salt, garlic powder, and cayenne pepper. Saute the shrimp over medium heat just until they have all turned pink and are no longer transparent (this should take less than 5 minutes). Turn the heat off and let the shrimp sit until you’re ready to add them to the salad.

Prepare the seasoning for the rice. In a small bowl combine the rice vinegar, sugar, and one teaspoon of salt. Stir to dissolve as much as possible (it won’t likely all dissolve, that’s okay).

Fluff the rice with a fork and then transfer to a large bowl. Sprinkle about 1/3 of the rice vinegar mixture over top and then gently stir or fold it into the rice. Continue until all of the rice vinegar mixture has been folded in.

Stir the black beans into the rice mixture, and then the vegetables and shrimp. Serve immediately or refrigerate until ready to eat.

Either eat plain or drizzle soy sauce, sriracha, oyster sauce, or hoisin over top.

Budget Bytes

Sesame Soba Noodle Salad

Today is a lazy kind of day. I’m lounging, listening to Taylor Swift’s new album on repeat, occasionally pausing my iTunes so I can watch a tear-jerking YouTube video like this one. I’m also daydreaming about owning a pair of theseLouboutins one day and dropping out of school so I can go back to camp next summer. I’ve also decided that I’m going to marry Hunter Hayes just so that he can sing me this song every day.

On lazy days like today, I don’t feel like putting a lot of effort into making a meal. That’s what sesame soba noodle salads are for! Soba noodles cook pretty quickly, much quicker than regular pasta, so by the time you finish chopping up a few things and making a to-die-for nutty vinaigrette, your soba noodles will be ready and you just have to throw everything together! Soba noodles are also a nice change from usual pasta but still satisfying in the carbohydrate department. I love this salad freshly made and as leftovers, served cold :)


Sesame Soba and Noodle Salad


For the Salad:
9.5oz soba noodles
1 red bell pepper, chopped
2 green onions, finely chopped
1 loose cup cilantro leaves, minced
1 (12oz) package shelled edamame
sesame seeds (optional garnish)

For the Dressing:
3 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon tahini
2 teaspoons honey
salt to taste
Directions: Before cooking the noodles, prepare all of the raw ingredients. Chop the bell peppers, thinly slice the green onion (or scallion), and mince the cilantro. Add veggies and herbs to a large mixing bowl.Prepare edamame according to package directions. If frozen, cook for a few minutes in warm water to bring up to room temperature. Make sure your edamame is shelled (no one likes to eat chewy pods!).One the veggies are all prepped, go ahead and cook the noodles. Soba noodles only cook for 4-5 minutes, so don’t wander too far. Once the noodles are cooked, drain in a colander and rinse with cold water immediately.In a separate bowl, whisk together all ingredients for the dressing.Combine noodles, veggies, and dressing in the mixing bowl and toss until everything is well combined. Sprinkle with sesame seeds to garnish, serve, and enjoy!

Daily Garnish


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