Eat Your Greens Salad

Eat Your Greens Salad – A St. Patrick’s Day special that is healthy, tasty and free of artificial colors!

It’s salad time! St. Patrick’s Day is known for it’s celebrated green color. However, artificial coloring is in no way good for you. Not to worry! As we mentioned in Green Potato Pancakes, there are tons of healthy options that are very tasty and even more fun than food coloring. This salad is a prime example!

With kale, chard, parsley, Brussels sprouts and celery it’s no wonder that this salad is full of nutrition! Add quinoa and pecans to the mix and you have a very satisfying meal. Then add the Mustard Balsamic Dressing that made it’s debut in our Winter Pomegranate Salad and you are ready to go!

Eat your Greens Salad

3 large green kale leaves
3 large purple kale leaves
3 large chard leaves
3 stalks of celery
8-10 Brussels sprouts
6 scallions
½ cup parsley
2 cups cooked quinoa
pecans, dried cherries and feta cheese to garnish

Remove stems from greens and chop. Chop all veggies. Place some quinoa in a bowl, top with greens and veggies, drizzle on dressing and garnish with pecans dried cherries and feta cheese.


1 cup olive oil
½ cup honey
½ cup balsamic vinegar
2 tsp. poppy seeds
1 Tbs. red onion, grated
¼ tsp. dry mustard

Put all ingredients in a quart Mason jar and shake well to combine.

For more health packed salads check out Super Food Wilted Salad, Forbidden Rice Salad, Greek Quinoa Salad and Sweet and Savory Pear Salad. All are as divine as this one!

How do you celebrate St. Patrick’s Day?

Clean Eating Taco Soup

Clean Eating Taco Soup – A healthy, hearty meal that is sure to please the whole family! #RealFood

We had a taste of spring around here for about a week! The weather was so nice we started longing to play in the dirt. Today the forecast says snow! It’s dark and cold again. Cold days call for soup! Not just any soup though, Clean Eating Taco Soup! This recipe is in our free ebook Clean Eating for Beginners and we thought it would be fun to share with you today.

We have been making Taco Soup for years now and it is a favorite with the whole family! Since we discovered Pressure Cookers it has become even quicker and easier to make. Don’t let the long list of ingredients intimidate you. If you use a Vegetable Chopper it comes together in no time at all.

What makes this recipe wonderful for clean eating (aside from all the organic ingredients) are the greens we have added. If you chop them very small you don’t even know they are there!

Baking soda may seem like a weird ingredient however it helps neutralize the acid in the tomatoes and blends the flavors beautifully.

Taco Soup

1 large onion
4 cloves garlic
¼ cup ghee or butter
2 bell peppers
2 jalapaño peppers
8 – 10 mushrooms
3 cups greens (chard, kale, etc.)
6 cups pinto beans, soaked
3 quarts tomatoes
1 Tbs. Real Salt
1 Tbs. minced onion
2 tsp. cumin
1 tsp. oregano
1 tsp. onion powder
½ tsp. black pepper
¼ tsp. cayenne
¼ tsp. garlic powder
2 cups cooked quinoa
2 cups corn, fresh or frozen
¾ tsp. baking soda


chopped onions
chopped tomatoes
sour cream
grated cheese
sliced olives
sliced avocado
corn chips, crushed

Sauté onion and garlic in ghee or butter until golden brown (if you have an Instant Pot Pressure Cooker use the sauté feature so you don’t have to dirty any extra dishes. We love this feature!). Add all peppers, mushrooms and greens. Sauté until the greens turn a vibrant color. This will only take a few minutes. Add all remaining ingredients except quinoa, corn and baking soda. Cook at high pressure for about 55 minutes or according to you cookers directions. After cooking time is complete stir in quinoa, corn and baking soda. Enjoy with desired toppings!

If you like Mexican food you will love our Roasted Pepper Rellenos, Mexican Lettuce Wraps with Pineapple Mango Salsa, Mexican Quinoa Omelets and Roasted Veggie Quesadillas!

4 Herb and Blue Cheese Salad Dressing

The most delicious salad dressing ever created! Perfect for a light spring or summer meal.

Oh, have we got a treat for you today! We just realized that we haven’t shared anything salad related lately. Well, we can’t have that! So we are bringing you the most delicious salad dressing that has ever been eaten! 4 Herb and Blue Cheese Salad Dressing.

We loved the wonderful herby combo in our Herbalishous Spring Hummus so we decided to give it a go with a sour cream base. And then the blue cheese got involved and now it’s the most amazing dressing ever created! We grilled up some chicken, grabbed a bunch of veggies from the fridge and had a feast fit for a king! If you are in a rush and can’t decide what to add to the salad mix check out our 85 Salad Fixin’s. You’ll never have a boring salad again!

4 Herb and Blue Cheese Salad Dressing

16 oz. sour cream
2 Tbs. oregano, chopped
1 Tbs. blue cheese crumbles
¼ cup chives, chopped
¼ cup parsley, chopped
¼ cup basil, chopped
1 tsp. salt
paprika to taste
enough milk, buttermilk or Bubbies Sauerkraut juice to thin

Place all ingredients in a bowl and mix well. If you like your herbs chopped very fine you can use an immersion blender to blend it all together.

For more addictive salads try our Super Food Wilted Salad, Layered Taco Salad, Cabbage Quinoa Salad and Eat Your Greens Salad!

Are you a blue cheese fan?

Wilted Winter Salad

Wilted Winter Salad – Eating veggies in the winter can be quick, easy and delicious!

We are really feeling the winter theme when it comes to veggies! We’ve talked a little in the last week about how difficult it can be to find fresh produce in the winter. Since eating veggies always gives a good energy boost and adds so much needed nutrition we like to eat as many as possible even in the winter. With recipes like a Winter Panini and Cabbage Quinoa Winter Salad it’s so much easier to fit them in! Today we have one more delicious and quick cold weather wonder: Wilted Winter Salad!

Where we live it’s almost impossible to find good lettuce in the winter. We can, however, find cold weather greens such as spinach, kale and spring mixes. Adding them to a salad brings tons of good nutrition and a rich flavor. Add that to a deep balsamic dressing and some strawberries and you have a masterpiece on your hands.

One of the best parts about this salad is that it is a complete meal! The greens are your veggie, strawberries are the fruit, chickpeas, bacon and grains are the protein and fiber. Pumpkin seeds are a great source of healthy fat and mushrooms can have cancer fighting properties. On top of all this nutrition, this salad is very quick to put together.

A few quick notes before the recipe: Since we are all about Easy Peasy around here, one of our bacon frying tips is to cook it in a deep sauce pan. This way it doesn’t splash as much and the cleanup is much easier. Also, the recipe calls for strawberries but you can use raspberries instead if you prefer. Both taste great!

Wilted Winter Salad

6-8 slices bacon, chopped
4-5 mushrooms,chopped (optional)
¼ red onion, diced
¾ cup balsamic vinegar
¼ cup honey
1 ½ cups cooked chickpeas
6 cups greens (spinach, kale, spring mix, etc.)
1 ½ cups cooked grains (quinoa, millet, wheat berries, etc.)
1 cup pumpkin seeds
2 cups strawberries, sliced
strong cheese (optional)

Fry bacon pieces until almost done. Add onions and sauté until they sweat. Add mushrooms and continue to sauté until mushrooms are tender. By this time your bacon should be completely cooked. Stir in balsamic vinegar and honey. Stir until the pan is completely deglazed. Keep warm. In a large bowl combine chickpeas, greens, grains and pumpkin seeds. Pour warm vinegar mixture over the greens etc. and toss to coat all ingredients. Top with strawberries and cheese.

Cabbage Quinoa Winter Salad

Cabbage Quinoa Winter Salad – A tasty and filling salad for those cold winter months #CleanEating #RealFood

Don’t you just love the feeling you get after eating a big nutrient filled salad? It’s the best feeling ever! One problem we run into though is finding fresh ingredients in January. Where we live the lettuce starts to look brown, the tomatoes are more pink than red and finding any kind of salad ingredient is very difficult. We don’t like to go without a salad so we created our own winter friendly salads (like Winter Pomegranate Salad)! The good news is it tastes great all year round so if it’s a little warmer where you live you can still enjoy this delicious salad.

There are a lot of health promoting benefits in it too! Cabbage is a cruciferous vegetable. Cruciferous vegetables are becoming well known for their cancer fighting properties. An apple a day keeps the doctor away! Quinoa is full of vitamins and minerals and is a great source of fiber and protein. Wheat is in fact extremely good for you! There is a lot of controversy about wheat right now. We however, have never felt better than when we eat whole grains including wheat. According to The Worlds Healthiest Foods and Organic Facts, wheat has benefits such as reducing risk of type 2 diabetes, protecting against breast and colon cancer, protecting against coronary heart disease and heart attack and helping with obesity control. We have found it also gives an amazing energy boost!

With all these healthy foods it’s easy to see why this salad is a favorite

The dressing for this salad might look a little familiar if you like our Sweet and Savory Pear Salad. It’s the same recipe except that we exchanged the raspberry vinegar for some golden balsamic. If you have never tried golden balsamic vinegar you are in for a real treat! It’s so tasty we named our Golden Balsamic Bruschetta after it!

A quick reminder to keep all these healthy ingredients organic! Now, on to the salad!

Cabbage Quinoa Winter Salad

1 small head of cabbage, thinly sliced
2 carrots, grated
6 scallions, sliced
1 large apple (we like Fuji), chopped
1 cup cooked wheat berries
2 cups cooked quinoa
1 can mandarin oranges

Place cabbage, carrots, scallions and apple in a large bowl. Pour in dressing and toss to mix. Serve on a bed of wheat berries and quinoa. Garnish with mandarin oranges.


½ cup olive oil
½ cup honey
⅓ cup golden balsamic vinegar
1 Tbs. brown or Dijon mustard
salt and pepper to taste

Place all ingredients in a mason jar and shake well to combine.

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How do you stay healthy in the winter?

Bone Broth in the Pressure Cooker

Bone Broth in the Pressure Cooker – The quickest and easiest way to make bone broth!

Bone broth makes the most amazing base for soups, stuffings, gravies… and really everything else! We use it in place of chicken stock and you cannot believe the difference in flavor. There are also fantastic health benefits to bone broth. An old proverb says “Bone broth cures everything but death.” Any time you have any aches, pains, a sore throat or any other illness it sooths, heals and comforts.

Traditionally bone broth is made by simmering any meat, bones, skin, etc. on your stove top for up to 24 hours. To be honest we have always really struggled with this! That is a really long time to worry about a pot on the stove and letting it boil all night scares us. Thankfully there is no reason to worry any longer because we have a pressure cooker! Pressure cookers are a huge lifesaver when you are preparing healthy meals (this is why they are on our list of Top 10 Tools to Make Clean Eating Easy Peasy). They take less time to cook and they hold all the nutrients in. Cooking on the stove top gives room for the steam to escape and therefore loses some health benefits.

Any time we have leftover meat, bones, etc. we make some broth. This way absolutely nothing goes to waste. It’s made the exact same way as the recipe below, you simply use the turkey scraps (bones, skin, etc.) instead of a whole chicken. Next time you have a gorgeous chicken or turkey dinner you will be all prepared to make some tasty and healthy broth!

Just a quick reminder to make sure you use an organic chicken that has been pasture raised. It’s also very important to use clean water instead of tap water. You wouldn’t want to have your lovely broth filled with bad toxins.

whole chicken (including neck and giblets)

4-6 carrots
3-4 stalks celery
1 medium union
4-6 cloves garlic
2 Tbs. apple cider vinegar
water to cover

Cut veggies into big chunks (you can leave the garlic whole). Place veggies, chicken and apple cider vinegar into your pressure cooker. Cover with water making sure you stay a couple of inches below the full mark. Cook on high pressure for at least 1-2 hours. The longer it cooks the more healing properties you pull out. When it’s done you can eat the good parts of the chicken (or we often freeze it for a quick meal down the road) and discard the bones, skin etc. and veggies.

Have you ever made bone broth?

Sweet and Savory Pear Salad

Sweet and Savory Pear Salad – A tasty fall treat! Perfect when bringing in the harvest.

Salads are our favorite! We love everything from Cabbage Salad with Popped Sorghum and Super Food Wilted Salad to Layered Taco Salad and Super Cruciferous Salad. We have found personally that simply adding a nice green salad everyday is one of the easiest and most effective ways to feel amazing! When packed with great ingredients salads are high in vitamins and minerals, fiber, antioxidants, healthy fats and protein and they really help you feel satiated (the feeling of being full). After reading a little by Doctor Fuhrman and putting the salad a day theory to the test we are believers! And they are also really quick and easy to put together. Totally a win, win situation.

Even with the colder weather coming on we still try to get our daily salads. Now there are fun fall foods (say that fast 5 times) to add to the mix! One of which is pears. Boy, do they add something special to this dish (and they taste amazing on a Classy Pear Pizza)! Combine them with the savory dressing and flavorful feta and you have a real treat for your taste buds.



3 pears, chopped
6 cups salad greens, sliced (lettuce, chard, spinach, kale, etc)
1 ½ cups quinoa, cooked
1 small red onion, sliced
½ cup feta cheese, grated or crumbled
¼ cup sunflower seeds


Assemble salad by placing all ingredients except feta in a bowl and tossing gently. Garnish with feta and pour dressing over. Enjoy!



½ cup olive oil
½ cup honey
⅓ cup raspberry vinegar
1 Tbs. brown or dijon mustard
salt and pepper to taste


Put all ingredients in a Mason jar and shake.

How do you like to eat pears?

Layered Taco Salad Plus Mexican Black Beans Recipe!

Layered Taco Salad Plus a Mexican Black Beans Recipe! So cute to take to any party!

If you have seen very many of our posts you know that we are definitely salad lovers! We love everything from Creamy Sun-Dried Tomato Pasta and Super Food Wilted Salad to Last Minute Potato and Greek Quinoa Salads. However one we haven’t shared yet is our adorable Layered Taco Salad.

Layered salads are perfect party food! They are easy to throw together, can be made ahead of time and look very classy. We decided to add a twist and layer them into glass cups for individual servings. So cute! Individual cups are very portable and will be the talk of the party! If you like you can use pint size Mason Jars or a layering bowl works great of course too if you like it better.

Taco Salad shows up frequently on our table because it is so quick and easy. We try to always have beans and quinoa that we cooked in the Pressure Cooker on hand which means this meal takes maybe ten minutes tops. Can’t beat that right? We are sharing our recipe for Mexican Black Beans as well. They are seriously divine! You could just grab a bowl and eat them as is. They are that good!

There are no real measurements or set rules for this recipe (that is one of the joys). Layer as much as you like of whatever ingredients sound good to you. If you don’t have certain ingredients on hand you can leave them out. Or if you want to add something just layer it right on. It’s totally up to personal preference which makes it even more fun and easy!

As always we suggest using organic ingredients. 🙂

Chickpea Feta Salad

Chickpea Feta Salad – With a good explanation of why we need beans and probiotics! #cleaneating

If you’ve been reading our posts for a while you have probably heard us say that we try to add beans into our daily diets (like Meatless Monday Chickpeas). You’ve probably also noticed that we often have an emphasis on probiotics (like in our Last Minute Potato Salad). Why would we do this? That’s exactly what we want to talk to you about today!

You’ve probably heard the quote by Hippocrates “Let food be thy medicine and medicine be thy food.” After years of trying all kinds of approaches to nutrition and health (you can read some of our story here) we are very firm believers in this theory.

“Let food be thy medicine and medicine be thy food.”

According to Dr. Axe some of the reported benefits of chickpeas are:

  • They help control blood sugar levels
  • Increase satiety and help with weight loss
  • Are high in fiber
  • Improve digestion
  • Help protect against heart disease
  • Help protect against cancer
  • Provide essential vitamins and minerals
  • A great source of protein

It is becoming well known that probiotics are critical to brain and emotional health, gut health and immune function. Dr. Mercola has a couple of fantastic articles that go more in depth to help us understand how critical probiotics are in every meal.

How You Gut Influences Your Emotional Health

How to “Culture” Your Way to Optimal Health

After researching over the years we have come to realize that everyone wants these good benefits so why not get them in our food? It’s so much cheaper and easy once you get the hang of it.

With this in mind our Chickpea Feta Salad has a fantastic combination of healthy ingredients. We use some of the juice from Bubbies Sauerkraut (you can use any of your favorite fermented sauerkraut) in the dressing for the probiotics. Then you have the vinegar which aids digestion, onion which boosts the immune system, olive oil for your healthy fat, cucumber as a green veggie and of course the chickpeas.

To be perfectly honest the very best part about this salad is that it is mouthwateringly delicious! If healthy food doesn’t taste good who wants to eat it anyway?? 😉

4 cups cooked chickpeas (we do ours in the pressure cooker and it adds a ton of flavor)
½ red onion
2 cloves garlic
2-4 cucumber
½ cup olive oil
¼ cup balsamic vinegar
¼ cup Bubbies juice
Salt and pepper to taste
½ – ¾ cup crumbled feta cheese

To make the dressing combine balsamic vinegar, Bubbies juice, olive oil, salt and pepper. Grate the garlic in as well. Whisk until blended. Place chickpeas into a separate bowl. Chop cucumbers and onion and add to chickpeas. Pour dressing over salad and mix well. When ready to serve sprinkle feta over each serving.

What is your favorite healthy food?

Broccoli Cauliflower Summer Salad

Broccoli and Cauliflower Summer Salad. Such a good way to get those good cruciferous veggies in and keep barbecues healthy!

Summer is a time for lots of parties and barbecues. Now they sometimes get a bad rep but the fact is that keeping them healthy is totally doable! Cruciferous veggies have so many wonderful health benefits and adding them to the menu can really help with swimsuit season (we wrote a little more about some possible benefits here!).

This salad is very quick and light. The grapes add a refreshing twist to help the salad stand out from the rest. We look forward every year to making and devouring it!

1 bunch broccoli
1 head cauliflower
8 oz. cooked bacon
½ red onion
2 cups red grapes (halved if large)
½ cup sunflower seeds
½ – ¾ cup mayonnaise
1 Tbs. sugar

Cut vegetables and grapes, if needed, into bite size pieces, dice onion and crumple bacon. Place in a large bowl. Combine mayonnaise and sugar in separate bowl mixing well. Stir mayonnaise mixture into veggies until mixed well.

How do you keep your barbecues and picnics healthy?

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