Autumn Greens with Roasted Sweet Potatoes & Pears

The leaves in the mountain just above my house are an explosion of beautiful fiery reds and oranges. It's official...it's FALL!!!! I love this time of year.  There are many wonderful things about fall such as: kids are in school, the windows stay open and let in cool night breezes and I get to light my pumpkin spice candle.  And one of the best parts is the food.  I try to cook and eat what's in season and this time of year there are so many yummy, colorful things to eat.  Just look at what's in this warm side salad.  This is fancy enough for entertaining with a balsamic vinegar reduction drizzled over top.  Plus you can grill up some chicken and toss in with it to make it a light dinner.

Continue reading
  380 Hits
  0 Comments
Tags:
380 Hits
0 Comments

Quinoa with Roasted Balsamic Tomatoes

I can't believe I haven't put this recipe on my blog sooner.  I love quinoa, but especially with tomatoes roasted in balsamic vinegar, olive oil and Herbs De Provence. This warm salad is a perfect side to something grilled or by itself as a light meat free dinner.  Eat it right away while it's nice and warm or munch after it's cool. Either way it's filling, healthy and oh so yummy!

Continue reading
  399 Hits
  0 Comments
399 Hits
0 Comments

"Beet That" Coleslaw

The other day I was given a couple beets and a large jicama (the j is pronounced as an h).  After rummaging through the pantry and fridge I found just the thing.  A small head of cabbage I'd nearly forgotten about.  Perfect!  This bright magenta pink coleslaw is the perfect side to something grilled.  

Continue reading
  501 Hits
  0 Comments
501 Hits
0 Comments

Watermelon Lemonade

Big juicy slices of watermelon and lemonade stands are more than just reminiscent of summer, these things are woven through nearly every summer memory.  So, I thought to myself, why not combine the two? Good idea :)Watermelon, juiced to make 1 quarts1 cup strawberries4-6 lemons, juiced1 lime, juicedenough water to fill pitcher to the 2 quarthoney or stevia to taste

Continue reading
  465 Hits
  0 Comments
465 Hits
0 Comments

{Homemade} Mango Salsa

I love mango salsa. I love mango anything really. So why not make your own homemade mango salsa. 

Continue reading
  435 Hits
  0 Comments
435 Hits
0 Comments

Meatball Appetizers with Tomato Vinaigrette

Appetizers are great because they're so versatile!  You can serve these savory meatballs at your next get together or as part of "finger food" night with your kids along with a Rosemary Hummus Snack Platter!  Plus, your kids and guests may not know how good for you these cute little meatballs are since they're blended with sweet potatoes which are naturally packed full of vitamins C and A, folate, calcium and other essential vitamins and minerals.

Continue reading
  557 Hits
  0 Comments
557 Hits
0 Comments

Black Bean Quinoa Fiesta & {Homemade} Guacamole Salsa

Here's something a little different to put in place of taco night. Fiesta in a bowl! It's light, yet super filling and since this recipe makes a bunch, it's perfect to take to work the next day for a healthy lunch.Black Bean Quinoa Fiesta1 cup quinoa, toasted1 red bell pepper, chopped1 clove garlic, minced2 cups chicken broth2 cans black beans, drained and rinsed1 - 15 oz.can tomato sauce1-2 tsp. cumin1-2 tsp. chili powder1 cup frozen corn, thawed1 lime, zest and juicesalt to taste1 green onion, choppedHeat a large non-stick pot and add dry quinoa. Keep the quinoa moving with a wooden spoon until it becomes fragrant.  Remove from pot and set aside.  Add bell pepper and garlic. Give it a splash of chicken broth if they start to stick.  Once peppers are slightly tender and you can really smell the garlic add remaining broth and return quinoa to the pot.  Bring to a boil then turn the heat down to medium low and add tomato  sauce, cumin and chili powder.  Stir to combine and let that simmer for another 8 minutes or so, until a good amount of the liquid is absorbed.  Add drained and rinsed beans, thawed corn, lime and salt.  Turn to low and put a lid on it until all the liquid is absorbed.  Stir in the chopped green onion.Guacamole Salsa 1 avocado1 tomato, seeded1/2 tsp. cumin1/2 tsp. chili powder1 green onion, choppedjuice and zest of 1 limeCut onion, avocado and tomato (remove seeds) into chunks.  Combine dry ingredients in a small dish before sprinkling over onion, avocado and tomato mixture.  Squeeze fresh lime and zest over top and gently toss to coat.  Top Black Bean Quinoa Fiesta with a healthy scoop of Guacamole Salsa!Enjoy!

  499 Hits
  0 Comments
499 Hits
0 Comments

Zesty Tuna and Palm Salad

Sometimes you just want a restaurant quality lunch without the restaurant.  Well that's how I was feeling one day when this zesty tuna topped salad with sliced hearts of palm, avocado and tomatoes was born.  And it was delicious!

Continue reading
  503 Hits
  0 Comments
Tags:
503 Hits
0 Comments

Dixie Salad

I love fall for many reasons, but one of them is the pomegranates.  I had seen and heard of this peculiar fruit growing up, but never got my first taste until I met my hubby.  My in-laws have two out of control pomegranate trees in their back yard and every fall my mother-in-law makes Dixie Salad.  There's always plenty more pomegranates to take home and share with neighbors and friends too.

Continue reading
  578 Hits
  0 Comments
578 Hits
0 Comments

Lemon Poppy Seed Drenched Fruit 'n Nut Salad

This salad is very earthy and you can't help but feel healthy while you're eating it.  The fruit in this concoction is actually some plums from my in-laws backyard fruit trees that the kids and I picked, dehydrated and then sprinkled with stevia powder.  Any kind of dried fruit would work though.  Here's some suggestions: dried figs, cranberries, dates, golden raisins, apricots...you get the idea.Fruit 'n Nut Salad1 head romaine lettuce, chopped3-4 radishes, thinly sliced2 green onion, sliced1/2 cup pine nuts1/2 cup dried fruit (figs, dates, etc.)Lemon Poppy Seed Dressing1/4 cup grapeseed oil1/4 cup lemon juice1 Tbsp. honey2 tbsp water1 tsp garlic salt1 tsp dried parsley, or 1 sprig chopped fine1 tbsp poppy seedsCombine dressing ingredients into bowl or bottle and mix thoroughly.  Assemble salad and drizzle dressing over top.Enjoy!

  492 Hits
  0 Comments
Tags:
492 Hits
0 Comments

Stuffed Roasted Bell Peppers

This meatless wonder is so fresh and perfect for summer or fall when peppers are right in season.  I decided to stuff these guys with some herb seasoned quinoa followed by sauteed veggies topped with cheese.Couscous Stuffing:1 cup organic quinoa1.5 cups chicken or vegetable broth, 1 1/2 cups for couscous, reserve remaining1 bay leaf5 basil leafs, finely chopped3 parsley sprigs, stems removed and finely chopped

Continue reading
  400 Hits
  0 Comments
400 Hits
0 Comments

Rosemary Hummus & snack platter

This is my kids favorite way to eat lunch.  Throw some food on a platter: pick, dip and eat!  I usually make this simple rosemary hummus to go along with the veggies and pita chips.  The fruit and cheese are just to round things out!Rosemary Hummus:1 can garbanzo beans (or any white beans you like), drained and rinsed1 tbsp dried rosemary or 2-4 fresh rosemary sprigs, leafs stripped1 clove garlic1-2 tbsp extra virgin olive oilsalt and pepper to tastePut everything but olive oil in food processor and blend for a minute.  Then add oil a little at a time, blending as you go until everything is incorporated.  Salt and pepper.  To kick it up a notch, use crushed red pepper flakes instead of black pepper. That's it!  Serve with sliced celery, carrots, bell peppers, pita chips or tortilla chips.* Beans kind of have it all.  Fiber, check.  Protein, check. Iron, vitamin B, antioxidants and other trace minerals.  Check.  Remember that obnoxious song you used to sing when you were a kid.  "Beans, beans, the magical fruit the more you eat. . ."  You probably know the rest, but as obnoxious as that song was it's remarkably accurate :) It's true that the more beans you eat "the better you feel."

Continue reading
  529 Hits
  0 Comments
Tags:
529 Hits
0 Comments

Cool Cucumber Salad

 

Continue reading
  443 Hits
  0 Comments
443 Hits
0 Comments

Berry Balsamic Spinach & Arugula Salad

I had this amazing salad at the Platinum Hotel in Las Vegas once while dining at the restaurant there.  I'm sure the waiter was giving me strange looks, but I wouldn't have known since my face was buried in my plate and the only time I came up for air was to tell him that I had fallen in love with my lunch.  I actually don't remember much of what else was in the salad except that it had this incredible smoked salmon in it and was drizzled with a sweet and tangy balsamic vinaigrette.  I still crave it to this day.Thus was born this amazing salad which you could easily top with smoked salmon for extra protein or go without.

Continue reading
  438 Hits
  0 Comments
Tags:
438 Hits
0 Comments

Sun-dried tomato and warm potato salad

 

My garden is starting to produce!  Yay, go me!  Those cute little yellow balls in there are my homegrown pear tomatoes! 2 chicken breasts, butterflied (cut in half horizontally) 4-6 red potatoes, quartered, skins on 1 onion, sliced 2-4 whole garlic cloves, smashed 1 bunch asparagus, ends trimmed & cut in half 1 pint cherry, grape or pear tomatoes 1 jar, 4 oz. gluten free sun-dried tomatoes (I used this blend that had some herbs in it) garlic salt and pepper to taste 1 - 5 oz. container fresh baby spinach graded Parmesan cheese to taste  Preheat oven to 450. Fill one cookie sheet with potatoes, onions and 1-2 smashed garlic cloves.  Drizzle olive oil from sun-dried tomato jar onto veggies.  Pull out half of the sun-dried tomatoes, dice them up and throw them on there too.  Garlic salt and pepper to taste then toss to coat.  Bake for 15 minutes. On another tray put asparagus, fresh tomatoes and remainder of smashed garlic cloves.  Do the same thing as before with the sun-dried tomatoes, drizzling veggies with the oil from the jar and adding rest tomatoes, diced,  followed by garlic salt and pepper.  Toss to coat.  Put in the oven with potatoes and bake for another half hour. While that's cooking defrost chicken and butterfly cut (lay on cutting board and cut into chicken breast horizontally) Season with a salt and pepper then cook either in a skillet with a little olive oil or grill. Slice of chicken into strips. When veggies are done cooking throw them all into a big bowl.  Add fresh spinach and toss gently until spinach begins to wilt.  Place chicken strips on top then grate the Parmesan over it all. * "With the skin, one medium red potato (5.3 oz) contains 3g of dietary fiber per serving. That's the same amount of fiber found in many whole grain breads, pastas, and cereals. In addition to being beneficial to the digestive system, offering protection against colon cancer, and lowering cholesterol levels, fiber also gives potatoes their substance, helping you to feel fuller for longer.

Continue reading
  610 Hits
  0 Comments
610 Hits
0 Comments

Search

Most Popular

 

Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

Authorized Representative

Contact Me

Email at: melissa (@) foodlamor.com

Follow Me