So, I thought maybe it wasn't fair to everyone who didn't comment that I was hoarding the amazing salad recipe I gave away to commenters a few weeks ago. I found this salad at a delightful little restaurant in Palm Springs (that I can't for the life of me remember the name of) last February and have been obsessed with it ever since...I recreate it with my own little tweaks about every 6 weeks, it seems. If you like what you see, leave a comment about other recipes you'd like showcased here and I'll see what I can do!
Yam and Arugula Salad w/ Citrus Dressing
Serves 8 as a side salad, or 4 as a main course
8 c (or one pound package) of baby arugula
2 large yams, baked, peeled, and cooled
⅓ c crumbled feta cheese (organic, if possible)
½ c chopped cilantro
1 large, organic green bell pepper, diced
1 recipe citrus dressing
In extra large bowl, layer half the arugula, half the yams, half the feta, half the bell pepper, and half the dressing. Repeat. Serve cold but store any extra salad undressed.
¼ c ruby red grapefruit juice, freshly squeezed
¼ c extra virgin olive oil
1 t grated ginger
½ t sea salt
½ t ground black pepper
Time for another recipe! One of my most helpful methods for staying on track with my lifestyle diet is to have healthy treats on hand. My family is in from out of town this week which means there are going to be so many opportunities for celebrating through food. However, for my own health, I need to get back on track after the holidays and a time of travel. Today, I'm sharing a dessert recipe that I almost always have in my freezer...Freezer Fudge, or as I call it more often, "Fudgies". So simple and delicious! When my family cuts into another pie or whips out another platter of cookies this week, I don't just have to say, "No thanks." I can run to the freezer and celebrate through food right alongside them...
Makes 12 portions-less than 100 calories in each square!
¼ c no sugar added, natural peanut butter
¼ c coconut oil
¼ c unsweetened cocoa powder
2 T raw honey
1 t vanilla extract
Combine all ingredients in large bowl with a whisk. Pour mixture into a flat, rectangular tupperware, secure with a lid, and lay in a flat space in the freezer. After 1 hour, take a butter knife and cut the fudge into 12 squares. Fudge will defrost quickly-in about 2 minutes when brought to room temp, so store in the freezer ‘til ready to eat. Enjoy!