Wild Rice Salad with Strawberries & Citrusy Tahini Vinaigrette

We are in Minnesota for a much needed family vacation. I have to admit that it hasn't all been smooth sailing and that's mostly thanks to my body deciding that vacation = fall apart. I got a pretty epic summer cold and then my neck and left shoulder seized up, leaving me immobile for the past 3 days, thanks to a seven year old car accident injury. Did I mention that we drove from Denver to Minneapolis? Yep. It's been quite the trip so far. On the plus side, Riley is having a blast with his Minnesota grandparents, we all seem to be breathing a little easier now that we're getting settled in, the weather is perfection, annnnnnd there's this Wild Rice Salad. So it can't be all bad, right?

I love wild rice. It's so beautiful and satisfying in a variety of dishes. Casseroles? Um, yes. Soup? Duh. Salads? Absolutely. Plus, it is one of Minnesota's claims to fame (for good reason). Here, I've taken cooked, chilled wild rice and tossed it with some baby spinach leaves, beautiful red strawberries, and a creamy, citrusy tahini vinaigrette. It's an ideal summer lunch that packs tons of flavor, countless health benefits, and it is 100% added sugar free. WIN.

Citrus does some serious double duty in the dressing recipe: it acts as a sweetener and also adds a little acidity (along with some super healthy apple cider vinegar) to create a well-balanced vinaigrette. I only used orange juice but you could easily add fresh lemon or lime juice for a little extra zing. If you've never used tahini in salad dressing (it's most commonly used in hummus...surprise!) you should really get going on that. It's wonderfully creamy with a subtle nuttiness that adds oomph to salads, making them substantial but still light.

If you like this recipe, stay tuned because I’ll be posting no sugar added/refined grain free recipes from now until August 11th. During that time, I hope to open your mind to exploring new ways to be kind to your body. After all, it’s the only one you’ve got!

If you’re ready to learn more about Go Sugar Free, you can click here. If you decide to register, you’ll be making a massive change in your life that can’t do anything but help you become a better, healthier version of yourself.

If you’re interested in finding out more about Jacqueline’s philosophy but aren’t ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don’t Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Wild Rice Salad with Citrusy Tahini Dressing

Serves 2

Total time: 15 minutes, plus additional cooking time for the rice

Ingredients

For the Dressing:

For the Salad:

• 3 tablespoons tahini
• 1/3 cup fresh squeezed orange juice
• 1/4 cup rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon salt
• 4 cups baby spinach
• 2 cups cooked wild rice, cooled (follow package directions)
• 1 cup hulled and quartered strawberries

Instructions

1. Combine the ingredients for the dressing in a small bowl and whisk until smooth. If the dressing seems thick, add another tablespoons or so of orange juice or water.
2. In a large bowl, add the baby spinach leaves and top with the wild rice. Toss 2 or 3 times to combine.
3. Top with the strawberries, drizzle with the dressing, and serve.

Heirloom Tomato & Halloumi Salad

When Brad and I were living in Tokyo, I used to dream of summer when we would be able to come home and enjoy the best summer produce. I know it sounds strange. We were living in the food capitol of the universe, surrounded by amazing food stuffs every single day, and I was anxious to come home to farmer's markets. I guess that just speaks to how special this time of year is when it comes to eating fresh, whole foods. This heirloom tomato and halloumi salad is a perfect example of the kind of food I craved. Sweet, juicy, colorful tomatoes, salty cheese, and loads of fresh herbs simply cannot be beat. Well, the buttery salmon sashimi we bought at the local market always made me weak in the knees. So there's that.

One year, we flew to San Francisco and stayed for a few days. It was our first time in this beautiful city and one of our first trips was to the Ferry Building Famer's Market. I immediately bought a giant heirloom tomato, some locally baked ciabatta, and locally made goat cheese. I tore off a piece of bread, slather it with goat cheese and used a plastic knife to cut a thick slice of tomato. Each and every bite was absolute heaven. Tomato juice dripped down my chin and I devoured that little sandwich like my life depended on it. Glorious.

That sandwich was the inspiration for this tomato salad with halloumi cheese and fresh herbs. This was my first time trying halloumi and I am officially obsessed. Just another reason why I've loved being part of the Go Sugar Free community. I keep learning about new and interesting foods that make my meals fulfilling without added sugar and, in this case, refined grains. The bright green herbs are all from my garden. I walked into the backyard to see what was ready to be cut and ended up with lemon thyme, basil and dill. You can do any combination of herbs you like. Oregano would be amazing.

I finished the dish off with a drizzle of good olive oil, a light sprinkling of sea salt, and a bit of fresh ground black pepper. No sugar-laden salad dressings involved!

If you like this recipe, stay tuned because I'll be posting no sugar added/refined grain free recipes from now until August 11th. During that time, I hope to open your mind to exploring new ways to be kind to your body. After all, it's the only one you've got!

If you’re ready to learn more about Go Sugar Free, you can click here. If you decide to register, you'll be making a massive change in your life that can't do anything but help you become a better, healthier version of yourself.

If you’re interested in finding out more about Jacqueline’s philosophy but aren’t ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don’t Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Heirloom Tomato & Halloumi Salad

Serves 2

Total time: 10 minutes

Ingredients

• 2 medium heirloom tomatoes, thickly sliced
• 1 teaspoon olive oil
• 6 slices halloumi cheese
• 1/3 cup fresh herbs like dill, basil, oregano and thyme
• 1 tablespoon olive oil
• sea salt
• black pepper

Instructions

1. Heat the 1 teaspoon olive oil in a small non-stick skillet over medium high heat.
2. Add the halloumi slices and pan fry until golden brown. Flip and cook until the second side is golden brown as well.
3. Arrange the tomato slices and warm cheese slices on a plate.
4. Sprinkle with the fresh herbs, drizzle with the olive oil, and sprinkle with salt and pepper.

Date Sweetened Peach BBQ Sauce

Hello, holiday food hangover. I did not miss you. Hello, date sweetened peach BBQ sauce. You are a lifesaver. Before I get into the recipe, I want to share some pretty personal stuff with you all because as a food blogger food can sometimes be my biggest enemy. I have to learn, just like anyone else, how to eat and cook to keep myself and my family healthy.

I kind of lost control this 4th of July and ate whatever I wanted, whenever I wanted it. It wasn't pretty. In fact, it was downright embarrassing at times. I'm slowly working my way back to feeling normal again, but it's taking some work. A few things I'm working on to reduce the amount of preservatives and added sugar going into my body:

• Making my own sandwich bread
• Making my own condiments (enchilada sauce, this Date-Sweetened Peach BBQ Sauce, and ricotta cheese)
• Eating ALL of the fruit
• Going on more walks

It's pretty amazing how these small changes make a huge difference in how my mind and body function. Beginning in college, I started to be more aware of what I was eating and why. Late in high school, I was eating because I was nervous, sad, happy, frustrated, tired, awake, bored, busy...you get the idea. I had no concept of portion control and found myself nearly 30 pounds overweight for my 5 foot 3 inch frame. Something clicked during my freshmen year of college and by simply paying attention to how much I ate and exercising more regularly, I lost 20 pounds by the time I returned for my sophomore year.

When Brad and I moved to Tokyo, my weight fluctuated a bit during the first year as I learned more about Japanese food (and stopped trying to find super familiar/unhealthy foods to comfort me in my fog of new-country confusion). Eventually, I settled into a healthier routine and learned a lot by simply observing how the Japanese ate. They enjoyed every morsel and, thanks to chopsticks, took smaller bites. Desserts, if there were any, were dramatically less sweet than what I was used to. Often times dessert was a few simple slices of apple or a cup of tea. Getting away from ending a meal with dessert helped me drop another 10 pounds during our time in Japan.

Fast forward to my second year back in the United States post-Japan: I was becoming desensitized to sugar. By that I mean that I went from being stunned at how sweet American desserts were to not noticing the difference at all. It scared me. I started putting on more weight, feeling more emotional ups and downs, stressed and constantly exhausted. I was in the middle of all this sugar-induced junk when Jacqueline Smith approached me about taking her course, Go Sugar Free.

I know. Going completely sugar free sounds terrifying for most of us. It was for me too. Would I have to give up baked goods like warm chocolate chip cookies right out of the oven? That seemed like a pretty massive sacrifice. As I learned more about GSF, I realized that Jacqueline has built a program that, instead of being all or nothing, is easily tailored to fit what you need to feel your best. During the course itself, I was about 95% sugar free. I lost 2 inches from my waist, my skin cleared up dramatically, I started sleeping more soundly and felt a more consistent amount of energy through the day (without the help of coffee). It was amazing.

I still try to eat a GSF-friendly diet the majority of the time but I don't beat myself up for occasionally enjoying a sweet treat because that's what works for me. For some, saying goodbye to sugar all together is what makes them feel like the healthiest, happiest person they can be. That's the beauty. It's all up to you.

Another piece of the puzzle is refined grains. They often lead to similar negative symptoms sugar is responsible for, so learning more about grain options is another huge part of the GSF course.

Thanks to GSF, I have learned to think more creatively about the recipes I already use. This Peach BBQ Sauce, for example, has all the important ingredients when it comes to BBQ sauce but is sweetened with dates rather than brown sugar. I've also begun using honey and maple syrup (sparingly) whenever possible. Rather than feeling tied down to a "diet", I actually feel a sense of freedom. I can enjoy the foods I love because I know more about how to make them healthy for me.

Now for the big news: thanks to high demand, Jacqueline has added a Fall 2014 course (which was not on her original schedule) and registration starts TODAY. To help demonstrate how easy it is to eat GSF-friendly foods without feeling deprived, I'm going to post recipes here that are sugar and refined grain-free during the registration period! That means that if you register for the course, you'll already have a few recipes on hand to get you through. Oh, and did I mention that Jacqueline has a Recipe Library that is chock full of amazing GSF recipes and you have lifetime access after taking her course? Yes. It's as great as it sounds.

If you're ready to learn more about Go Sugar Free, you can click here to read about Jacqueline, the course itself, and the positive changes you can expect to see in yourself. I strongly suggest finding a buddy to take the course with you, so if you have a friend or family member who might be interested get them to sign up as well!

If you're interested in finding out more about Jacqueline's philosophy but aren't ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don't Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Date Sweetened Peach BBQ Sauce

Makes 2 1/2 cups

Total time: 1 hour 10 minutes

Ingredients

• 2 cups sliced peaches (fresh or frozen)
• 1/4 cup tomato paste
• 1 white onion, diced
• 2 large cloves of garlic
• 2 teaspoons garlic salt
• 2 teaspoons black pepper
• 1 tablespoon Worcestershire sauce
• 5 Medjool Dates, halved and pitted
• 2 cups water

Instructions

1. Combine all ingredients in a medium, heavy saucepan over medium heat.
2. Bring to a boil then reduce to a simmer and cook, uncovered, for 30 minutes. Keep an eye on the liquid levels. It should reduce by about 1/3 but not more than that.
3. Remove from the heat.
4. Using an immersion blender, blend until completely smooth.
5. Return to the medium heat and cover with the lid slightly ajar. Cook another 10-15 minutes.
6. Taste and adjust seasonings as needed.
7. Transfer to an airtight container and use within 2 weeks.

Notes

Worcestershire is one of those tricky ingredients that has a teensy amount of sugar in it but it almost a necessity when it comes to BBQ. There are recipes out there so you can make your own if you really don't want the added sugar. Also, you could use a combination of soy sauce and some of the spices typically used in Worcestershire sauce as a substitute.

Red White & Blue Prosecco Sangria

Ah, Sangria. It's the perfect way to refresh on a hot afternoon and an ideal cocktail to serve to guests. I love how Sangria leaves room for creativity. Red wine, white wine, and even sparkling wines make the perfect base. From there, you just need to add something sweet along with some fruit. It all comes together perfectly every time. This Prosecco Sangria is quite possibly the most refreshing sangria everrrrrrr. Just throwing that out there.

This time of year, something light and bubbly fits perfectly into any celebration. Here, I've used white peaches, blueberries and strawberries. Instead of adding anything sugary, I simply smashed an entire peach with the small bit of bourbon the recipe calls for, then poured it through a strainer into a pitcher. This recipe makes enough for 4-6 people but it is very easy to double or triple if needed.

If you've got some extra Prosecco lying around but perhaps a different variety of fruit, give it a try and use this recipe as a guide. It is extremely adaptable!

And with that I wish you all a happy and safe 4th of July weekend!

Red, White & Blue Prosecco Sangria

Serves 4-6

Total time: 5 minutes

Ingredients

• 1 cup bourbon
• 1 lemon, juiced
• 5 ripe (but not too ripe) white peaches, 1 left whole, the rest peeled and thinly sliced
• 2 cups strawberries, quartered
• 1 cup blueberries
• 1 bottle Prosecco, thoroughly chilled

Instructions

1. Peel the peach that remained whole.
2. In a large bowl, combine the bourbon and the whole peach. Mash the peach with the bourbon and pour through a fine mesh strainer over a large pitcher, using a spatula to press all the liquid out.
3. Add the remaining peaches, the blueberries and strawberries to the pitcher with the peach bourbon.
4. Cover with plastic wrap and let sit for 2-3 hours.
5. Just before serving, pour the Prosecco and lemon juice into the pitcher and stir gently to combine.
6. Serve immediately.

Notes

The level of sweetness in the recipe relies on the sweetness of the peaches you're using. If you find they are not as sweet as you'd like, feel free to add a little maple syrup to the peach bourbon mixture (I like it for the flavor and how easy it is to mix into a drink vs. honey).

Potato Salad + Preserved Lemon & Dill Vinaigrette

Before I get into this beautiful, sunny potato salad, I'd like to confess something to you all: I married a picky eater.

Let's backup just a bit. The first time Brad had ever eaten a salad was on our first date when he took me out for dinner. He didn't want me to think he was weird so he choked down every last bite of the most lackluster salad ever. When he told me how difficult that was for him, I was simultaneously stricken at the sweetness and cracking up because I, a salad-lover, was choking down every wilty iceburg bite as well. Since that date almost ten years ago, my husband has truly branched out. He actually asks for salad these days.  He's a fancy cheese loving foodie, whether he wants to admit it or not.

You're welcome honey.

While his tastes have refined immensely, there is still one dish I cannot get him to come around to: potato salad. He won't touch the stuff. He doesn't like the heavy mayonnaise, the occasional bite of pickle, or the hint of mustard. Traditional potato salads are basically his worst nightmare when it comes to flavor and texture.

So, like a good wifey, I've worked diligently to come up with a recipe that he might not despise.

Truthfully, he hasn't been around to taste this one yet (and I may have eaten most of it myself) but I'm feeling good about my chances at a win. I used mini Yukon Gold potatoes for their creamy, buttery, but firm texture and dressed them with a bright vinaigrette featuring preserved lemons and dill. This potato salad is pretty bare bones. No celery, onions, hard boiled eggs, or pickles in sight. The good news is that this recipe is a blank canvas of sorts. You can add your favorite potato salad add-ins and it will be lovely. The next time I make this I'm definitely going to add some thinly sliced celery for crunch, but other than that I love the simplicity of it all.

Potato Salad with Preserved Lemon & Dill Vinaigrette

Serves 4-6

Total time: 40 minutes

Ingredients

For the Vinaigrette:

• 2 tablespoons preserved lemon rinds, finely chopped
• 2 tablespoons dill, roughly chopped
• 1 small garlic clove, minced
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 1/4 cup apple cider vinegar
• 1 teaspoon salt

For the potatoes:

• freshly ground black pepper, to taste
• 2 lbs mini yukon gold potatoes, washed and quartered
• 1 tablespoon salt

Instructions

1. Combine all the vinaigrette ingredients in a jar, cover with a tight fitting lid and shake vigorously to combine.
2. To cook the potatoes, place them in a pot and fill with cold water so it covers the potatoes by 1 inch.
3. Bring the water to a boil, reduce the heat and simmer, add the salt, and cook until the potatoes are just fork tender.
4. Drain the potatoes and transfer to a large bowl. Pour the vinaigrette over the potatoes and toss gently to combine.
5. Refrigerate until thoroughly chilled, about 2 hours.

Healthy Carrot Salad

Ah summer. It appears you have arrived. This Healthy Carrot Salad is proof.

Some of you are probably jumping for joy at the warm temps and hot sun. I am too, for the most part. But yesterday I was reminded of what summer means here in Denver. It means HOT. Lots of HOT. Like, I can't even look at my oven because the temperature in the house will go up at least 10 degrees.

Not my favorite.

Thus begins my search for no-cook recipes that will help me get through those unbearably warm days. It's a challenge I'm happily accepting because I have the opportunity to look at food in a different way. For much of the year I'm all about stewing, braising, roasting and the like. So looking at food in a way that showcases its natural flavor and beauty is quite refreshing.

I've made it sound like my mind goes directly to healthy recipes. Not true. Not at all. Summer salads are a huge weakness for me. I love the dressings, the fresh produce, and their cool, creamy textures. I don't love how quickly all the extras make the calorie count sky rocket. Mayonnaise and sugar galore. Not good. 

To give myself a healthy go-to summer salad, I took the classic carrot salad (typically heavily laden with mayo and sugar) and made it lighter. It is studded with golden raisins and salty capers and dressed in a combination of plain yogurt, apple cider vinegar, and a tiny touch of mayo. I added a little honey to my salad, but you could easily omit this since carrots are already so sweet on their own.

What are your favorite no-cook recipes for summer? I need more ideas, ASAP!

Healthy Carrot Salad

Serves 6-8

Ingredients

• 1 lb carrots, peeled and grated
• 1/3 cup golden raisins
• 2 tablespoons capers, drained
• 1/2 cup plain yogurt
• 1 tablespoon mayo (homemade if you can, otherwise choose an organic, no sugar added brand)
• 1 tablespoon apple cider vinegar
• 2 tablespoons clover honey (optional)
• salt to taste
• fresh herbs for garnish (optional)

Instructions

1. In a large bowl, whisk the yogurt, mayo, apple cider vinegar, honey and salt together until smooth.
2. Add the carrots, raisins and capers to the bowl.
3. Toss well to combine and coat with the dressing.
4. Garnish with fresh herbs like lemon thyme, basil, dill, or parsley.