Massaged Kale Salad

Okay so I know I’m not exactly new on this kale trend. In fact I’m far far behind. My problem with kale has always been how bitter and tough it is- I swear anyone who likes it is lying through their teeth…

Anyhow, massaged kale totally changed my mind about the dark green “health food”. My sister suggested this as a side salad for dinner one night and I reluctantly agreed. But to my surprise I really liked the salad! Tossing the kale with a little oil totally changes the texture and fast – I love it. If you’ve been hesitant to jump on the kale train try this and let me know what you think!


Massaged Kale Salad with red pepper and carrot


2 large bunches of kale

1 red pepper 

4 large carrots

1 tsp sesame oil 

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp ginger

garlic to taste



Break kale into bite sized pieces. Place in a large bowl. Add in sesame oil, rice vinegar, ginger, garlic, and soy sauce. Using your hands “massage” the kale for about 5 minutes. Top with sliced red bell pepper and chopped carrots – toss so the whole salad is mixed and enjoy!

Zucchini Spaghetti with Pumpkin Seed Pesto + Peaches

I love to try recipes using what’s in season. Right now that means peaches. This meal sounds fancy but surprisingly came together in under 30 minutes – blame it on the ease of vegetable noodles and a (almost) no-cook pesto. And boy was it delicious. The zucchini noodles really soaked up the flavor of the pesto, and the peaches added a nice sweet note to the dish.

This would be perfect to make for company – you can make the sauce and noodles ahead of time and just top the zucchini with the pesto and peaches when dinner is ready to be served!

Also you can easily make this dish raw – just don’t toast the pumpkin seeds.


Zucchini Spaghetti with Pumpkin Seed Pesto + Peaches 

serves one


1/4 cup pumpkin seeds

1/4 cup packed fresh basil

1/1 tbsp olive oil

1/2 tbsp water

1/2 tbsp lemon juice

one clove of garlic

salt + pepper

2 medium zucchini

1/2 peach



Toast the pumpkin seeds in a little olive oil and salt. Place in a food processor and pulse the seeds until they achieve the consistency of breadcrumbs. Next, add remaining pesto ingredients into the food processor (basil, olive oil, water, lemon juice, garlic clove, salt & pepper). Pulse until the pesto has a thick and smooth consistency.

With a julienne peeler (or a regular vegetable peeler) slice zucchini into noodles. Set aside in a bowl with a little salt. Mix around and set aside.

Finally, cut your peaches. Mix the spaghetti with half of the pesto until the strands seem evenly coated. Garnish with peaches and the remaining pesto and dig in.


adapted from:

Miso Cucumber Noodles with Eggplant and Beyond Meat

As I’ve mentioned, on weeknights I strive to create healthy and easy meals that are also delicious. After a long day at work, I don’t want to spend hours in the kitchen so that I can eat something healthy for dinner. That’s why I keep several recipes like this in the back of my mind! It’s delicious and healthy but so easy to make.

If you like the sauce, make extra and keep it in the fridge. You can use it as a salad dressing or marinade for another type of vegetable!


Miso Cucumber Noodles with Eggplant and Beyond Meat

serves one


1 medium cucumber

1 cup sliced eggplant

1 serving (about 6 strips) grilled Beyond Meat

1 tbsp miso

2 tbsp rice vinegar

2 tsp minced ginger

1 tbsp water



Begin by slicing your eggplant. Put a little oil in a pan and add in eggplant. Put a lid on the pan and let cook for about 5 minutes, stir occasionally.

Meanwhile, wash and dry your cucumber. Using a vegetable peeler, make noodles out of the cucumber. Place them in a bowl and set aside.

Combine miso, vinegar, ginger, and water to make your sauce. Adjust the amount of water to create the desired thickness. Drizzle a little sauce over your cooking eggplant, and cook for a few more minutes.

Saute the Beyond Meat strips for about 3 minutes on each side. Place eggplant & Beyond meat over your cucumber noodles, drizzle with remaining sauce, and enjoy! A quick, easy, and healthy meal 🙂



Toast with Chocolate Yogurt Spread

For some reason, I can go a whole month eating the same breakfast every day, only to be suddenly sick of it. This has been true for cereal, oatmeal, bars, you name it.

So, in an effort to avoid breakfast burn out, I’ve been trying to change it up on a more regular basis. I’ve been experimenting – with one catch – it has to be quick and easy.

This morning, rushing to make breakfast before getting out the door, I decided to try making a spread out of Greek yogurt. If you read this blog regularly, you know I LOVE chocolate. So this breakfast was right up my alley.

Bonus – because I used Greek yogurt, it’s full of protein, meaning (hopefully) I’ll be filled till lunch.


Toast with Chocolate Yogurt Spread


1 serving plain or vanilla Greek yogurt

1 tbsp cocoa powder (I like dark chocolate)

2 pieces toast of choice

sweetner if desired


Mix yogurt, cocoa powder, and sweetener. Toast your bread and spread with yogurt mixture. Easy, healthy, and delicious!


Summertime Salmon Salad

I know, it’s been a long time since I posted – Sorry!!

This summer has been crazy – I’ve now been at my new job three weeks and am just getting into the swing of things. I’m planning to back to regular posting asap!

First I have a wonderful and easy summertime salad to share with you. When we made it, we used the grill for the salmon, but it works just as well to fry it quick on the stove. The recipe is so simple but makes use of all the great produce available right now. And in interest of cutting down time in the kitchen and spending more time outdoors, we used store bought dressing to top our salads (my favorite is Newman’s Own Lite Sesame Ginger Dressing) Thanks momma for sharing this wonderful meal with me 🙂


Summertime Salmon Salad with Goat Cheese

serves two


2 salmon filets of desired size

1 1/2 cup chopped white mushrooms

1 cup halved cheery tomatoes

1 cup shredded purple cabbage

1 cup chopped cucumbers

1/2 cup goat cheese

4 cups spinach

2 cups arugula

olive oil

salt and pepper

dressing of choice



Preheat your grill and rub salmon filets with olive oil and a little salt and pepper. Grill for about ten minutes (5 each side) until the salmon is cooked.

Meanwhile, prepare the salad by chopping all of your veggies. Divide the spinach and arugula between two large plates or bowls and top with veggies. Add goat cheese and top with the cooked salmon.

Dress with your favorite dressing and more salt and pepper if desired. Best enjoyed outdoors 🙂


Recipe Round Up # 5

It’s the weekenddddd!!!! The weather (at least for Saturday) is supposed to be nice and I’m planning on spending as much time in the sun as possible. And, of course, I’ll be cooking.

I think I’ll try these Healthy One Bowl Carrot Apple Muffins… since they’re one bowl, I’ll spend less time in the kitchen and more in the sun 🙂


Since cherries are so good right now, Edible Perspective’s Pistachio Kale Pesto with Zucchini Noodles + Cherries looks awesome

I’m usually an oatmeal person for breakfast, but to change it up I’d love to try this Raspberry Ripple Buckwheat porridge. In fact, it looks so pretty I might have to invite friends over for brunch to serve it.


I’m also dying to try this Double Chocolate Ice cream… I’ve been wanting to make ice cream for a while, and this recipe doesn’t call for an ice cream maker!


That’s all I have for this weekend. I’ll be back Monday with a new restaurant to review, and a new recipe post on Wednesday. Enjoy!

Green Beans, Eggplant, & Beyond Meat in Honey Mustard Sauce

On the average week night I’m pretty tired when it comes time to make dinner. And not only am I tired, I’m hungry too. So I want to make something fast and easy that still tastes good and is healthy. Seems daunting. However, once you have a few go-to recipes, they can come together really fast, changing up ingredients so the dish doesn’t get too boring.

Here is one of my staple dishes – vegetables, fake meat, and sauce. I might throw in some brown rice or another grain as well to round out the meal. the honey mustard sauce on this is so easy to make and tastes awesome, but if you have a store-bought favorite, feel free to use that instead.

photo 4

Green Beans, Eggplant, & Beyond Meat in Honey Mustard Sauce

serves one


a handful green beans

1/2 a large eggplant

About 6 strips grilled Beyond Meat

1 heaping tbsp honey mustard

2 tsp grainy mustard

1/4 cup apple cider vinegar

photo 3


Directions: Saute Green beans and eggplant in a pan with a little olive oil. Place the lid on the pan so the vegetables simultaneous

ly steam and saute. Meanwhile, make your dressing by mixing the honey mustard, grainy mustard, and apple cider vinegar. Adjust amounts to create desired consistency. Once the veggies have cooked, move them to a plate. Cook Beyond Meat according to directions on the package and add to your plate. Top with your honey mustard dressing and you have a delicious and easy dinner in no time. Enjoy!

Restaurant Review # 4

The next restaurant I have to share with you is the Grateful Deli in Aspen, Colorado, an unassuming and small place that serves some of the best sandwiches I have ever had. Their menu includes a plethora of sandwiches all named after various Grateful Dead songs, as well as the option to build your own in whatever way you see fit.


On a recent trip to the deli, we tried two different sandwiches. One off of the menu and the other I built on my own.


Katie ordered the Specialness, which includes turkey, bacon, cheddar, pesto, tomato, red onion, and roasted red pepper mayo on a sub roll.



IMG_7136I ordered a sandwich I built myself, which included lettuce, tomato, red onion, provolone cheese, and avocado. YUM


If you’re ever in Aspen, I highly recommend stopping and trying these sandwiches. They’re delicious and the perfect thing to enjoy after a morning of hiking.

Recipe Round-Up #3

Hello, Happy Friday!!!! I hope everyone has fun plans for the weekend 🙂

If you’re looking for recipe inspiration, look no further. Here’s my latest round-up of recipes from around the web I’m dying to try.

It’s the weekend, and what’s better weekend food than burgers and fries? I want to try this Portobello Slider with Spicy Tomato Jam and Jicama Fries!


And if that doesn’t work out, pizza is always a good choice 🙂 Next on my list is Chickpea Flatbread with New Potatoes and Fresh Basil!

chickpea flour flatbread w- new potatoes + basil - dolly and oatmeal


I would love to make this Burrata with Chipotle Strawberries and Arugula… Wouldn’t it make a fun party apetizer?



For Sunday brunch I could serve up a batch of these pull-apart blueberry muffins



And since it’s the weekend, I think a round of these Strawberry Rhubarb Mint Mojitos are a must.



And who could forget dessert?! I want to try these almond banana fudgsicles or this vegan chocolate taco shake !! There’s nothing like ice cream in the summer.

tumblr_n7uaspUoEM1r4p2epo3_1280 p5--2014_06_03_curry-soup-sweetpotato-coco_9999_24choco-taco-vegan

Have a wonderful weekend! I’ll be back with more recipes and restaurant reviews next week 🙂

Garlic Scape and Seitan Satay with Spicy Peanut Sauce

I have to admit, this is my first time using garlic scapes. Until my sister brought them over and suggested we cook with them, I really didn’t even know what they were. But wow, are they good. They make a fun skewer for a seitan satay (and produce less waste than a wooden skewer!) plus the other half of the scape gets chopped up and added into your sauce. Yum!

photo 2

Garlic Scape and Seitan Stay with Spicy Peanut Sauce

serves two 


4 garlic scapes

½ inch piece of fresh ginger

Juice of one lime

About 10 mint leaves

¼ cup soy sauce

1 1/2 cups creamy peanut butter

3 tablespoons rice vinegar

1 tablespoon hot sauce

sesame oil

1 package Upton’s Naturals Seitan 

photo 2

photo 4


To make skewers, cut woody ends off of 4 of the scapes. Cut the ends into sharp points and set aside.

Cut the woody pieces off of the scapes and chop them up. Cut your seitan into bite-sized chunks. Skewer the seitan with the garlic scapes (spacing the seitan pieces about 1 inch from one another). Put a little sesame oil in a pan and cook the satays about 3 minutes on each side.

Meanwhile, prepare the sauce by mixing peanut butter, soy sauce, rice vinegar, lime juice, ginger, hot sauce, garlic scape chunks, and mint leaves. If your sauce is too thick, add water.

Once the satays are cooked, remove and serve with dipping sauce on the side. Yum! We served them with a side of kale salad (recipe will be posted soon). 

photo 3

adapted from: