This Indian-inspired curried cauliflower is an earthy, warming, plant-based dinner that’s an absolute must-add to your dinner recipe rotation. Cauliflower is a hearty staple in any vegan/vegetarian/plant-based diet and I love creating dishes that as a meat eater, don’t make you feel as though something’s missing!
When your garden (or local farmer’s market) is overflowing with Zucchini, here’s a super simple twist on a Tzatziki you can whip up in minutes!
This watermelon salad with cucumber, feta and honey-lime dressing is quick, delicious and deserves to be on every entertainers table this summer. A gluten free, vegetarian delight, it’s refreshing and about as close to the taste of sunshine as we can get (in my opinion). The crispy cold watermelon and cucumber mixed with salty feta, tart lime juice and sweet honey paired with the most beautiful hint of warmth from the ginger – talk about chefs kiss! The ginger really sets it apart and is that subtle “something” you can’t quite put your finger on.
Watermelon is FULL of water so as the salad sits, the liquid is drawn out of it and the cucumber. This isn’t ideal for serving as a salad, although I would liken the liquid to a watermelon V8 – which I totally adore – so I enjoy it just the same. All this to say that this salad should be served right away. I recommend making sure it is the last thing you make before you sit down to enjoy your meal, but thankfully it is quick and easy to put together!
If the salad does have to sit for a while, it will still be delicious, but it may be somewhere between a cold soup and salad, so keep this in mind!
If you’re in need of some more refreshing summer salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. Make the dressing first: In a small bowl, whisk together the ginger, honey, juice from one lime, olive oil, salt and pepper. Taste it, and add the second lime’s juice if needed. Set aside.
Step 2. Make the salad: In a large serving bowl, combine the watermelon, cucumber, mint, basil, and ¼ cup of the feta.
Step 3. Top the watermelon salad with the dressing and gently toss to combine.
Step 4. Top with the remaining feta cheese and serve right away.
Step 5. Enjoy!
It’s a beautifully refreshing summer bite
It has a perfect balance of flavors: salty, sweet, tart and incredibly fresh
The hint of ginger really sets it apart and is that “something” you can’t quite put your finger on
Celery Chopped Salad with Apricots, Gorgonzola and Pecans (Gluten Free, Vegetarian)
Italian Cucumber and Tomato Salad (Gluten Free, Vegan)
If you make my Watermelon Salad with Cucumber, Feta and Honey-Lime Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
This dip will make you the talk of the neighborhood. Perfect for barbecues, potlucks, or casual get-togethers, this healthy take on a classic 7-layer Mexican dip is sure to impress your friends and family with its lightness, freshness, and explosion of flavors.
Antipasto, meaning ‘before the meal’, is the traditional first course of an Italian feast. Around here though, we believe that a salad can be an entire meal in a bowl that actually fills you up. This Vegetarian Chopped Antipasto Salad, our Hungry Lady Salad Episode 37 is no exception.
This salad is sure to make you glow from the inside out! It’s not only packed with bright Spring flavors and crisp textures, but it also contains ingredients that are full of a whole host of skin-supporting nutrients.
Carrots, turmeric, quinoa, pears, and lemon are all powerhouse ingredients when it comes to gut and skin health. Carrots are high in vitamin A which helps to repair skin tissue, turmeric has anti-inflammatory properties that can reduce inflammation in the body, and quinoa is a great source of plant-based protein and contains all nine essential amino acids. Pears are rich in antioxidants and vitamin C, which can help protect your skin from damage caused by free radicals and lemon is high in vitamin C and helps to detoxify your body and promote healthy digestion.
With every bite, I really am trying to help you cover all bases…
And for some of you who may be saying “But cheese doesn’t make you glow!” Cheese makes me happy, and being happy makes you glow, and that’s all I’ll say on that subject!
If you’re in need of some more meal in a bowl salads, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
Step 1. Preheat the oven to 400 Degrees F.
Step 2. In a large serving bowl, whisk together the dressing ingredients. You will use this bowl to toss your salad so set that aside.
Step 3. On a large baking sheet, toss carrots, olive oil, ½ teaspoon of salt, pepper and shallots.
Step 4. Roast for about 30 minutes until browned and tender, shaking the pan around halfway through.
Step 5. Meanwhile, bring a medium saucepan filled with generously salted water to a boil. Add the quinoa and cook it like pasta, simmering until just tender according to package directions. Drain and return the quinoa to the pan. Cover the top with a paper towel, then the lid and set aside.
Step 6. Into your serving bowl of dressing, shave the cabbage using a mandoline right into the bowl. If you don’t have a mandoline, slice very thin with a knife and add it to the bowl.
Step 7. Top with the roasted carrots and shallot, quinoa, pear, goat cheese, and parsley.
Step 8. Toss to fully coat the salad with the dressing, finish with a sprinkle of flaky salt and serve.
Step 9. Enjoy!
It’s packed full of texture, flavor and skin-supporting ingredients
Every bite is incredibly satisfying
It’s a fantastic meal-prep salad as it keeps all week in the fridge
Shaved Brussels Sprouts and Butternut Squash Salad (Vegetarian)
Celery Chopped Salad with Apricots, Gorgonzla and Pecans
If you make my Quinoa Glow Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Even my Brussels sprouts skeptics will fall in love with this stunning blend of flavors, and the Brussels sprouts will continue to tenderize as it sits. If raw Brussels sprouts in particular aren’t to your taste, you can even make it a few hours in advance to soften them up before eating.
This Celery Chopped Salad with Apricots, Gorgonzola and Pecan salad boasts a tartness and freshness that is second to none. Then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to.
The very first Hungry Lady Salad of 2023! This will make you rethink celery.
I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand but crave that fresh, bright flavor that only a salad can bring. And before you question the usability of the celery you forgot in the back of your refrigerator, I have a hack for you! If your celery is a little wilted, simply place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing. You can thank me later.
If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.
Step 1. Seperate the celery stalks and leaves. Slice the stalks thinly on a bias and roughly chop the leaves.
Step 2. To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.
Step 3. Place sliced celery stalks and leaves in a medium sized bowl.
Step 4. Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine.
Step 5. Enjoy!
It’s fast, easy and incredibly filling
It’s gluten-free and vegetarian
You can make the salad ahead of time – just leave the nuts off until you’re ready to serve to preserve their crunch!
It’s a great way to use up celery, or improvise when you don’t have traditional salad greens on hand.
Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)
The Famous La Scala Chopped Salad
Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten-Free)
Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)
If you make my Celery Chopped Salad with Dates Feta and Nuts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
This year we made food the way it was meant to be made – delicious, filling and packed with flavour! In 2022, we tried new flavor combinations, different ways to prepare old classics and found some new favorites along the way.
This year I made it my mission to gather some recipes for you that were not only quick and easy but on the healthy side as well. These Thanksgiving essential recipes are some of my tried and true – the ones I turn to year after year that never fail to delight!
If you’ve been following along for a while, you will know that I consider myself an advocate for meal-in-a-bowl salads that actually fill you up, and trust me when I tell you this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.
Make this Hungry Lady Salad in advance and store it for up to 5 days in the fridge, or dig in the moment it’s ready!
If you’re in need of some more meal-in-a-bowl salads, be sure to follow me on Facebook, or see all of my Hungry Lady Salads (and so many other delicious recipes!) over on Pinterest.
Step 1. In a large salad bowl, combine the salad ingredients.
Step 2. In a small bowl, combine the dressing ingredients and whisk or blend until very smooth.
Step 3. Pour dressing over the salad and mix well.
Step 4. Enjoy!
It comes together in a flash
It’s packed with flavor
You don’t have to stress about your knife skills!
It keeps in the fridge for up to 5 days
Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)
‘Cheesy’ Vegan Kale Salad With Farro
If you make my Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
I love Delicata Squash for its cute scalloped edges and its vibrant orange color, but I especially love it roasted in Cinnamon Maple Butter – the perfect addition to your Thanksgiving spread!
I can’t think of a more comforting fall dessert than Cardamom Apple Crisp. It’s a wonderfully warming dessert with a jammy apple filling, packed with big flavor from cinnamon and cardamom, and sweetened just right with maple syrup.
We all know that sweet ricotta toast is delicious. Berries, figs, peaches… it’s a thing of beauty. However, if you haven’t tried savory ricotta toast, this may be the nudge you needed to do just that.
As you probably can surmise by now, I am a big fan of no-cook and minimal-cook lunches when summer comes around. I usually crave something refreshing, crunchy, and light while also being satisfying. This savory, summery toast fits the bill.
I’ve been eating this for lunch the last week or two, and it also makes a perfect appetizer for a summer get together… just use your favorite baguette in place of the sourdough I call for.
Step 1. Slice Cucumbers and place in a bowl.
Step 2. Add salt and pepper, basil, parsley, chives, mint, shallot and lemon juice.
Step 3. Toss gently to combine.
Step 4. Spread ricotta generously over each piece of toast along with a pinch of salt to each.
Step 5. Pile on the cucumber mixture. Some pieces will fall off, that’s ok.
Step 6. Enjoy!
It takes just 10 minutes to make.
It is vegetarian.
It is refreshing and satisfying without leaving you feeling sluggish.
It takes no cooking, just a quick flick of the toaster oven.
Low-Sugar Strawberry Chia Jam (Vegan, Gluten Free)
Pear + Proscuitto Crostini with Whipped Goat Cheese
Butter Pecan Overnight French Toast
If you make my Ricotta Toast with Cucumber, Lemon, and Lots of Herbs, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Now this is a summer salad! People go wild for this Berry Caprese and it couldn’t be easier to make, making it the perfect addition to your Memorial Day festivities (or any really any entertaining at all!).
I did it. I made my new favorite Hungry Lady Salad. I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.…
My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed milk and all, but it’s more work and indulgence than fits into my regular lifestyle. This is my solution to that.
There is a reason I don’t have the key ingredient in this pudding in the title. I don’t want to scare you off. If you are serving this for Easter, and I suggest you do, maybe keep that part to yourself until after everyone takes a taste. It’ll be fun, I promise you.
If you’ve been here for a while, though, and have made my Vegan Chocolate Tofu Mousse, you already know how magical tofu can be in sweet preparations like this. It is basically flavorless when combined with sugar, chocolate and fruit and provides a lusciously creamy texture without using any dairy at all.
It is tart, sweet, creamy, and unlike lemon meringue pie, it is light. It’s easy to throw together and a dessert you can and should enjoy any time and as frequently as you please.
If you’re in need of some more of delicious twists on family favorite recipes, be sure to follow me on Facebook, or see all of my desserts (and so many other delicious recipes!) over on Pinterest.
Step 1. Drain the tofu well for 20 minutes.
Step 2. Blend all ingredients in a high speed blender until smooth.
Step 3. Transfer to serving glasses or ramekins.
Step 4. Refrigerate, covered, for at least 6 hours.
Step 5. Garnish and serve.
It is luscious and creamy without the use of any dairy.
It requires only a handful of ingredients to make.
It tastes like lemon meringue pie but it is much lighter and nutritious.
No cooking or baking is required.
It is a perfect dessert for a spring holiday or dinner party because not only can it be made ahead, it must be made ahead!
Vanilla Bean Pavlovas with Lemon Curd
Coconut Lime Sheet Cake with Lime Glaze
If you make this Magic Lemon Meringue Pie Pudding, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
