Spruce up your salad this summer with an unexpected twist and a deliciously fresh vinaigrette!
Pamplemousse Greens is one of my favorite summer salads! It’s simple, yet refreshing and impresses every time. It makes a beautiful side salad for a poolside BBQ or as a stunning main dish with salmon. Although your friends may love it for it’s tang, sweetness and crunch, you’ll love it for its heavy-hitting nutrients like vitamin C, lycopene and a slew of other antioxidants and minerals that revive the skin, detox the bod and hydrate, too. It’s so good, you may not even want to share!
Is there any wonder this salad is one of the S&R summer staples!?
Pamplemousse Greens Salad + Vinaigrette Fraiche
6 cups baby kale, spinach or both
1.5 large grapefruit, peeled
1/2 grapefruit peeled
1/4 c. chopped yellow or white onion
1/4 c. EVOO
2 Tbl. red wine vinegar
1 Tbl. water
1/2 tsp sea salt
1/4 tsp sesame seeds
1/4 tsp parsley
1/4 tsp black pepper
If greens are not yet washed, rinse, then dry using a salad spinner or a dish towel.
Divide the grapefruit into sections, then tear or slice into bite-sized pieces; you’ll use 1 1/2 of the grapefruit for the salad. The other half you’ll use in the dressing.
Slice the avocado into moderately thin slices.
Slice the cucumber thinly.
Create a bed of the clean greens, then place the remaining ingredients on top.
Tear the remaining grapefruit into bite-sized pieces, if you have not already, and squeeze all the juice into the a sealable jar or plastic container (Gladware, Tupperware, etc.). Leave the fruit sections intact and include them in the jar, if desired.
Add all of the remaining ingredients.
Tightly close the container to ensure no spillage
Once all the ingredients are fully combined, the Vinaigrette Fraiche dressing is done!
Plate your salad and lightly pour the dressing over it, and enjoy!
My on-the-go go-to’s for easy-peasy nutrition and variety, as is widely known, are salad bowls, rice bowls and smoothies. I fancy myself a mixologist in the kitchen, and these mixed-up menu items are my favorites! I can toss whatever I have together for an easy meal that is nutrient dense and delicious in minutes.
Who doesn’t love that?
The newest member to this roster are Pancakes, specifically S&R Protein Pancakes. (Still working out a wittier name; suggestions welcomed!)
Within five to seven minutes, you can have a healthy, balanced breakfast at your fingertips. This one is also good for kids to help make! (The younger ones will need added supervision with the pan-related tasks, though.)
If all the fall apple picking leaves you with more apples than you know what to do with,
put them to use with this easy, yet decadent homemade chunky applesauce. Low in sugar, but big on flavor with a hint of sweetness, you can eat it by itself, use it to top your oatmeal (or pancakes!) or enjoy with a dollop of your favorite whipped topping. (One friend suggested using it as apple pie filling because it was so tasty!) The secret ingredients are a Granny Smith apple and … Chinese Five Spice, a blend of cinnamon, anise, fennel, cloves, and <gasp> pepper!
However you choose to indulge, you can do it without the guilt with this one!
A variety of 5-6 apples, including one Granny Smith (for tang)
1/2 cup of water
1 1/2 Tbl. Chinese five spice
3 Tbl. date sugar
1/4 tsp sea salt
Peel the apples.
Core, then coarsely chop.
Place all the ingredients into a pot on the stove on medium heat, cover and cook until soft (about 25 minutes).
Stir occasionally to ensure the applesauce doesn’t get too hot or stick to the bottom; if it sticks, add a little more water and stir.
If you want a smoother consistency, put into a food processor or blender after it cools and blend until you reach your desired consistency. Make sure the applesauce has cooled though!
This recipe is one of my absolute favorites! It’s been in the family for a few generations, if you can believe it, and it’s remarkably easy, gluten free and healthy! (No, really.)
One head of cauliflower
Italian seasonings of your choice; I enjoy:
1 Tbl of basil
1 tsp of oregano
1/2 tsp garlic powder or 2-3 garlic cloves minced
1/2 tsp salt
1 tsp black pepper
1/4 cup olive oil
1/2 cup gluten free flour or gluten free bread crumbs
2 Tbl Parmesan cheese (optional)
Multiple mixing bowls
Mid to large size frying pan
Tongs (a fork will also do!)
Whisk (or another fork)
Heat half of the oil in the pan on medium heat.
Watch the oil; you do not want it to burn!
Chop (or break) the cauliflower into medium-sized florets and steam.
In a mixing bowl, beat the eggs with the Italian seasonings. Include the Parmesan, if you’d like.
In a separate bowl, mix the salt and pepper with the flour.**You are now going to start dipping the cauliflower into each of these mixtures then “frying.” To make it easier with less clean-up, set up your bowls near the stove and put them in this order: cauliflower // egg mixture // flour**
Test the pan to make sure it’s hot by sprinkling a little water into the pan. If it doesn’t sizzle, turn up the heat then check again in 1-2 minutes; once you hear a sizzle when dropping in water, you’re good to go!
Fork each cauliflower floret, coat in the egg mixture, then coat with the flour or breadcrumbs. Drop into the pan.
Using the tongs or fork , turn the cauliflower over once it’s browned and crispy on one side. You may only need to turn it twice; other times, you’ll need to turn it 3 times to make sure you get all the sides.
Repeat for each floret; put as many in the pan as you’d like leaving enough room that they aren’t on top of each other.
Once all the florets have been fried, plate and serve! They are delicious as a side item, or just on their own at any time of the day. (Even breakfast!)
A few other tips:
If you’re looking to cut carbs, you can skip the flour/breadcrumb step and, instead, steam the cauliflower florets, put into a pan and pour the egg mixture over them. Let it sit for a little bit until the egg sets, then flip them (either individually or as an omelet.)
You can also follow steps 1-6 above, but then bake in the oven at 350 until browned if you’d prefer rather than frying.
We’d love to hear how you enjoy and any tweaks you try to make this your own recipe! Leave your comments below!
Cold weather and warm and savory dishes go hand in hand. This weekend, that “warm and savory” delight was gluten free zucchini bread (which might have become zucchini cake when I smeared a little cream cheese icing on it!)
This zucchini bread has a twist: apple sauce. A secret ingredient that adds a little sweetness and a little extra moisture! As with any recipe you’ll find on Sprout and Rosebud, the most important ingredient is you! So have fun with the recipe. Make it your own and enjoy!
crushed pineapple you won't need the applesauce if you add pineapple
baby carrots cut the applesauce in half with this one
Mix all ingredients EXCEPT gluten free flour until fully blended.
Add the gluten free flour and blend only until wet. (If you over blend, the batter will become gummy.)
Bake at 350F for 30-35 minutes.
You want the edges to be a little brown, but if you insert a fork, it shouldn't come out totally clean. Gluten Free goodies tend to get react differently than traditional. If you wait until the cake is so baked that the fork does come out clean, it'll be too dry once it cools.
Enjoy as is, or add an icing of your choice!
We love hearing how you adapt these recipes to make them your own! Tell us about it in the comments below or tag us (@sproutandrosebud) in your next Zucchini Bread Bake on social media!
Although we usually think of fresh salsa as a summer dish, this superfoodified, veggie-licious side item is perfect for fall, too! With tailgates and dinner parties sprinkling your fall calendars, consider this easy table-topper for your next soiree or potluck.
What You’ll Need Makes 3 cups
– 1 orange, red or yellow pepper
– 1/2 of a small white or yellow onion
– 3-4 Roma tomatoes
– 1/4 cup fresh cilantro (1/2 of the typical bunch you find “pre-bunched” at the grocery store)
– 1 can of black beans
– 1 bag of frozen fresh corn
– 1/2 jalapeño pepper
– The juice of one lime
– Sea salt to taste
What You’ll Do
– Dice the pepper, onion & Roma tomatoes and put aside in a bowl
– Chop the jalapeño into tiny pieces and add to the bowl
– Squeeze the juice of the lime over peppers, onion and tomatoes
– Pour the frozen corn into a mesh strainer, and run water over the corn until no longer frozen (but still cold)
– Add the corn to the bowl
– Chop cilantro and add to the bowl
– Pour the black beans into the strainer and rinse, then pour into the bowl
Want to know a little secret? Sometimes, I get a little bored with water. Blasphemous, I know. But, c’est la vie. It’s true.
You can imagine my delight when my mom, “Gla,” discovered a refreshing take on H2O. Calorie free, flavorful and good for your skin, your digestion and your overall well-being, Gla’s Spa Water is a must-have year-round. Although the below recipe calls for a large pitcher, reduce the ingredients by half and make it in your liter-sized Nalgene or other BPA-free water bottle.
Gla’s Spa Water In a large pitcher, combine the following:
– 1 sliced cucumber
– 1-2 sliced lemons
– 1-2 sliced limes
– 1 sliced orange
– A couple of sprigs of mint leaves
– A grated knob of ginger (1-2 inches, peeled)
Chill for 4-6 hours or even overnight for the most robust flavor and nutrient-dense experience. Without discarding the ingredients, you can continue to refill the pitcher with water for a few days, at which point, you’ll want to replace the fruit, veggies and herbs with fresh.
For you rosebuds who like your essential oils: Using top-notch EO’s, combine the above flavors for your a fruit-free version.
Although summer is drawing to a close, I still have a hankering for berries. What better way to get them than in my morning smoothie! Taking our old favorite, Green Goddess Smoothie, I added a little OJ and some frozen organic berries (found in the freezer section; cheaper than fresh, but with the same maximum nutritional punch). Also, because my energy has been dragging a bit lately (credited to a wee back injury), I tossed in a few tabs of Brewer’s Yeast for extra Niacin and B-vitamins.
The result? A fresh, delish, superfood smoothie that is just, dare I say it, berry berry good! 😉
The Berry, Berry Good Smoothie
Serves 1 1 – 1 1/2 scoops of Garden of Life RAW Protein, Vanilla flavored (seen here)
Handful of Spinach or Kale (or both!)
1/4 of an avocado
1/4 cup 100% OJ (squeeze your own, or do like I do and get it from the grocery; if you buy it from the store, read the ingredients. We want only OJ in the list!)
1/4 cup milk (hemp, rice, almond, flax, etc.)
1/2 cup H2O
1/2 cup ice
1/2 tsp maca powder (seen here)
1/4 c. berries
4-5 Brewer’s Yeast tablets, or 1 tsp Brewer’s Yeast powder
For a yummy sorbet and kid-friendly dessert, add a few more ice cubes and blend or freeze until almost solid!
This one-pan, quick and easy, yet healthy dinner is perfect for a night in with your sweetie or as a family dinner after a long day in the office. It’s also a great way to use up some leftover brown rice and fit in some extra veggies. As with all the dishes we whip up at Sprout and Rosebud, the below measurements are flexible. Adjust to your own liking! If you would prefer to add some sort of protein, like tofu, shrimp, fish, or chicken, cook that in a separate pan before mixing together towards the end.
What You’ll Need
– 1 1/2 cups of veggies (Raw or Cooked)
– 2 raw eggs
– 2 c. of cooked rice
– 2 Tbl of your favorite oil (or a blend. I use olive oil and sesame oil)
– 1 tsp tumeric
– 1- 2 Tbl Hoisin Sauce
– 1/2 tsp garlic powder or 1/2 tsp garlic salt
– 1 tsp black pepper
– 1 tsp chili paste
– Sriracha to taste
*Serves two moderately hungry adults
What You’ll Do
1. Place the raw veggies in a pan and sauté with the oil.
You want the veggies to maintain their color and a tad of crispness. Vibrant color and crispness mean the veggies have maintained their nutrients, which is what we want. If you use carrots, pre-steam, as they take much longer than most other veggies, such as onions, peppers, zucchini and squash, to sauté. If your veggies are already cooked, add them to the pan in the oil and heat through.
2. Add your eggs and “scramble” in the pan with your veggies on Medium-High heat.
3. Once the eggs are starting to clump, but still wet, toss in your rice.
4. Cook for 5-10 minutes. You want the eggs to be cooked and the rice to be heated through, but without overcooking the veggies.
5. Add the remaining seasonings, stir through and serve.
As I was preparing for my super exciting trek to the north, it dawned on me!
With minimal breaks during day-long meetings, as well as a full day exploring the wonder of NYC on the docket before the weekend trotting hither tither and yon with my busy Connecticut Mommy Poppins, I might need snacks!
Eek! Hating to run the risk of no-GF friendly snacks, I had to plan ahead.
As much as I love my GO RAW Flax Snax and Live Granola bars, I really wanted to try to make my own tasty travel trail mix. (Saving me a trip to Whole Foods AND a bit o’ moola, too!)
Enter Yummy Bubby Trail Mix – named after Mommy Poppins’ younger son who I would be seeing this trip.
I whipped up the mix the night before we headed off by using various ingredients that were on-hand and put it in snack size Ziploc bags for grab-n-go, purse-sized snacks. Pre-packaged power foods!
Here’s the basic recipe:
– 1/4 c. roasted & salted sunflower seeds
– 1 Tbl. raw goji berries and/or other dried berries
– 1-2 Tbl. dried cranberries
– 1/2 Tbl. raw cacao nibs
If your diet allows for it, mix in some other delights, like almonds, raisins, toasted pumpkin seeds, cashews, walnuts or bits of granola. Have fun and be creative!
Yummy Bubby turned out to be simply delectable and certainly came in handy when my blood sugar dipped throughout the busy weekend! There was also the added bonus of having a satisfied spirit (& belly) in knowing that I had created my own little convenient GF travel snack and didn’t have to worry! One Caveat when creating your own Yummy Bubby mix:
Keep a low-GI ratio, which just means stay mindful that your super-charged nuts and seeds aren’t outnumbered by dried fruits, granola, etc. in your concoction.