Spring Salad Platter

This is a beautiful, nutritious and delicious spring salad platter that could easily be tossed together in a large bowl instead. Rather than a proper recipe, consider this inspiration via approximations as I didn't measure ingredients very specifically. But they all worked so nicely together, I had to share!

• A few small bunches of little gems lettuce

• A few handfuls of sprouted microgreens

• About 4 medium beets peeled, sliced thin (tossed with a little olive oil, laid out on a tin foil-covered baking sheet and roasted about 7 min. per side at 350 degrees)

• About one and a half medium red-fleshed potatoes cooked whole and then sliced thin (or other colorful potato, sweet or otherwise) (covered with cold water in a pot, brought to boil while covered, simmered uncovered until tender to the touch with a fork, cooled in a bowl of cold water)

• 1 can white beans, rinsed and drained

• A handful of calvestrano olives, sliced

• 2 green onions / scallions, thinly sliced

• A few springs of fresh herbs (dill and chives), roughly chopped

I made a secret recipe shared by a dear friend that is a lemony-dijon-caesery blend to be drizzled on top of servings -- but some good olive oil, fresh lemon juice, salt and pepper would be lovely. Or anything you prefer or have on hand, really.

Recipe: Lentil-Stuffed Delicata Squash

Fall vegetables abound in gardens and farmers markets alike right now, and at the moment we can't get enough delicata squash. It roasts quickly and unlike other squash with tough skin, you can eat the outside -- no peeling required. Combined with caviar / beluga lentils and brown rice, served alongside steamed greens and avocado, and enhanced with a balsamic vinegar-dijon mustard mixture and seasoning -- delicata squash remains the heart of this meal but is so well-accompanied by the other ingredients. This recipe comes together quickly (especially if you have leftover brown rice at the ready to use, which we happened to have on-hand) and is incredibly satisfying and filling, very delicious and very nutritious.Lentils are a staple in our kitchen, and should be for anyone eating mostly or fully plant-based -- they're full of protein, fiber and important vitamins (i.e., folate, thiamine, vitamin B6) and minerals (i.e., manganese, iron, phosphorus, potassium, copper) and are a versatile component of many warm or cold dishes.This serves 2-4 people, depending on appetites. Also makes for great leftovers!

Lentil-Stuffed Delicata Squash

Serves:

2-4

Ingredients

• 2 delicata squash

• 5 oz greens (a few large handfuls)

• 1/2 cup dry beluga lentils, rinsed

• 1 cup cooked brown rice

• 1 avocado, thinly sliced

• 2 tbsp chia seeds

• 2 tbsp good quality balsamic vinegar (best if aged and a bit thick)

• 2 tbsp dijon mustard

• 4 tbsp olive oil

• sea salt or himalayan salt

• ground pepper

• garlic powder

• cayenne powder

• hot sauce

Instructions

1. Preheat toaster or regular oven to 410 F. Line a baking tray with parchment paper.

2. Wash the squash and pat dry. Cut the very ends off of each, and slice lengthwise down the middle. Place on the parchment paper / baking tray skin-side down.

3. In a small bowl, whisk together balsamic vinegar, dijon mustard and olive oil.

4. Brush the dressing onto the top of each squash (you'll have leftover liquid). Season with a little salt, pepper, garlic and cayenne to taste.

5. Bake the squash for 20-30 min, or until a fork shows it's soft.

6. Cook the lentils in a small pot on your stovetop (typically estimate about 2 cups of water for 1/2 cup of dry lentils, simmered for 20-30 minutes or until the liquid is absorbed and lentils are tender but firm).

7. While the lentils are cooking, steam your greens using your preferred method (i.e., bamboo steamer, metal pot steamer, etc.).

8. Once the lentils are done, add the cooked brown rice and chia seeds into the pot of lentils and stir. Add a few drizzles of leftover dressing to the mixture, along with seasoning, and stir to combine.

9. Plate the squash and scoop the lentil-rice mixture into each to fill. Add steamed greens and avocado to each plate, and top with a drizzle of remaining dressing, salt and pepper to taste and hot sauce to taste.

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Recipe: (Yet Another) Avocado Toast with Hummus, Tomatoes and Not-Goat-"Cheese"

Heidi Ho Organics' live-cultured "ne chèvre" is our new favorite topping/addition to many veggie-full meals. It's very creamy and mildly savory and tangy, not unlike actual goat cheese, and therefore very versatile. Good vegan "cheese" is getting better each year, and Heidi Ho (Portland-based!) products are an excellent option in the mix.Above, it is pictured with sliced green zebra cherry tomatoes, layered over smashed avocado and a good schmear of lemon King Harvest Hummus (also Portland-based) on vegan, gluten-free seeds & grains bread by Little Northern Bakehouse. Topped with plenty of chili flakes, himalayan salt, pepper and garlic. Perfect for breakfast, lunch, dinner, snack time -- take your pick! What you get is a filling, incredibly nutritious and delicious meal or snack (that also happens to be gluten free and vegan).Save

Recipe: Banana Chia Nutella Bread (vegan, gluten free, one-bowl)

Yes, another banana bread recipe. Never gets old!

Recipe: Banana Chia Nutella Bread

Author:

Let the Good In

Prep time:

15 mins

Cook time:

55 mins

Total time:

1 hour 10 mins

Serves:

1 loaf pan

vegan and gluten-free, and made in one bowl!

Ingredients

• 1/4 plus 1/8 cup chia seeds

• 4 small ripe bananas

• 1 tsp pure vanilla extract

• 3 tbsp melted coconut oil

• 1/3 cup coconut or brown sugar

• 4 tbsp maple syrup (depending on sweetness of banana)

• 3.5 tsp baking powder

• 1/2 tsp sea salt

• 3/4 cup unsweetened almond or other nondairy milk

• 1 3/4 cup (140 g) almond meal

• 1 3/4 cup gluten free flour blend (like Bob's Red Mill 1:1)

• 2-3 tbsp vegan, lower-sugar nutella (homemade or made by Justin's or another brand)

Instructions

1. Preheat oven to 350 F.

2. Grease and/or line a loaf pan with parchment paper.

3. Starting at the top of the ingredient list and working your way down (except the nutella), incorporate one at a time in a large mixing bowl. Stir all well, using a whisk as well until almond meal and flour area added.

4. Pour the batter into the prepared baking pan, and spread out evenly with a spatula. Use a spoon to add small dollops of the nutella over the top, and spread over or swirl around as desired. TIP: You can heat up the nutella slightly over the stovetop to loosen it up before adding it to the batter to make it more easily spreadable.

5. Bake for 55 minutes or until an inserted toothpick comes out clean and the top has firmly set.

6. Let cool in pan for at least 20 minutes before transferring to a cooling rack. Store covered (like on a covered cake stand) or in the fridge. It'll keep for a few days... but good luck making it last that long :)

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Banana bread is an ever-evolving recipe in our kitchen, and here is the latest. It's dense, moist, and not too sweet -- but a little decadent thanks to a (vegan) nutella swirl over the top. I love all the chia seeds in it -- kind of like the banana-chia version of lemon-poppy seed. Give it a try and tell me what you think! Recipe adapted from my last version, which was adapted from this one by Minimalist Baker.SaveSaveSaveSave

Recipe: Marinated Tomato Salad

An abundance of tomatoes from the garden evolved into this salad where tomatoes are the star of the show, kind of like summer on a plate now that some lovely coolness has already set in with September.The basic marinated tomato salad recipe: Chopped tomatoes with cucumbers, garbanzo beans, kalamata olives and shallots, tossed in a dijon vinaigrette (mustard, garlic, apple cider vinegar, olive oil, salt, pepper). Marinated in the fridge overnight and then topped with a little salt, lots of pepper and chili flakes and some fresh basil just before eating.Get in all of the refreshing summery veggies as long as they're available!Save

Have a cold? Try this at-home DIY home remedy!

Stuffy nose/sinuses, sore/tickly throat, cough? That's  me right now -- I so rarely get sick, knock on wood, but just got hit with a summer cold. Love and recommend this tried-and-true concoction -- "Congestion Comfort" -- to help kick a cold and ease symptoms.Simply brew a soothing tea in hot water according to directions (try Throat Comfort or any of the cold variety by Yogi Tea) and add 2-3 tbsp of raw apple cider vinegar (like Braggs), the juice of one organic lemon, 1 tbsp manuka or local honey, 1 dose of echinacea tincture and 1 dose of elderberry tincture (according to dosage on a respective bottle, which can vary in amount). You can buy the tinctures or similar extracts at Whole Foods or your local health food or herbalist/apothecary store, or online.Give it an additional boost by adding slivers of fresh ginger or turmeric root, and/or other immune system-supportive tinctures/extracts. And before bedtime, consider adding a splash of whiskey.Be well!

Recipe: Another Avocado Toast

Between geeking out over the (quality! inexpensive! plant-based! delicious!) food in Portland since moving here earlier this month, the unpacking process and being busy with work -- we've barely cooked at home yet. Highly unlike us! But yesterday, our new toaster oven came in the mail which inspired avocado toast today. Counts as cooking, right?The (general) recipe: Layers of whole grain bread, Kite Hill chive cream cheese (dairy free), avocado, salt, pepper, garlic, heirloom tomato and super spicy green s'hug hit the spot.(I keep seeing some groanings online about avocado toast recently... too trendy, too simple, too overdone, too whatever. To that, I say it is easy, versatile, simple (simple is good!), delicious and super healthy. Just so all around good. Avocado toast forever!)SaveSave

Recipe: Coconut-Chia Lime Berry Popsicles with Dark Chocolate Drizzle

Just in time for Memorial Day weekend and warmer temps: organiccoconut-chia lime berry popsicles with dark chocolate drizzle. Get the recipe below, which includes some tips and tricks to help these delicious and healthy treats come together easily (one bowl for the popsicle mix! how to unstick your popsicles form a mold!). So good, so simple, so refreshing, with a touch of decadence.

Coconut-Chia Lime Berry Popsicles (plus a bonus cacao drizzle recipe)

Serves:

6 regular popsicles

Ingredients

• Popsicles

• 1 can coconut milk (light or regular)

• 3 limes, zested and juiced

• 2 tbsp maple syrup or honey (optional)

• 1/2 tsp vanilla

• 4 tbsp shredded unsweetened coconut

• 1 tbsp chia seeds

• 1/4 - 1/2 c raspberries, gently chopped into halves or quarters

• Dark Chocolate Drizzle (optional)

• 1/4 c cacao powder (unsweetened quality cocoa also works)

• 1/4 c coconut oil (virgin, raw, unrefined), liquid (Note: if your oil is solid, scoop what you need into a small cup or bowl and then dip that into a larger bowl of warm water - or put in a small pot on the stovetop - to get it to liquefy. Once it starts to "melt", remove from heat and stir and it should all become liquid.)

• 1 tbsp maple syrup

• 1 tsp vanilla

Instructions

1. Use a medium/large spouted measuring cup for your mixing bowl (it will make for easier pouring later), and have a small whisk handy. Also have your preferred popsicle mold and sticks clean and ready for use.

2. Add lime zest and juice into your mixing bowl.

3. Add maple syrup or honey and vanilla, and whisk with the lime to combine.

4. Pour in coconut milk and whisk to combine all ingredients.

5. Add shredded coconut and whisk to combine.

6. Whisk in chia seeds, and let the mixture set for a few minutes. It will thicken slightly because of the chia.

7. Pour mixture into your popsicle mold (mine made 5 pops). Don't put any lid or sticks on the pops yet.

8. Place prepared mold in freezer for 20-30 minutes; you want the pops to be a bit slushy/icy -- not yet totally frozen.

9. Remove from freezer and add raspberries to each pop. Doing it at this stage will prevent the fruit from sinking to the bottom of the mold (or top of the popsicle). I used a popsicle stick to push the pieces around in each to try and more evenly distribute.

10. Then add a lid/cover if your mold has one, and popsicle sticks. (If you are just placing in sticks free-form without a lid/cover, wait until the pops are chilled more before adding the sticks so they'll be straighter.)

11. Place back in the freezer and chill at least 6 hours or overnight.

12. If your popsicles are stubborn and won't slide out when you're ready for them, fill a large pot with warm water and submerge the mold all the way to the top (without letting water touch the bottom of the actual popsicle). Do this for about 30 seconds and try again. It may take another 20-30 seconds and then should do the trick.

13. Make the dark chocolate drizzle by whisking all ingredients together in a small bowl until combined and smooth.

14. Enjoy as your popsicles as is! Or, now's the time to drizzle some decadent dark chocolate sauce over them, or dip them right in to coat. The chocolate will harden shortly after touching the pop.

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Recipe: Berry Banana Superfood Sorbet Bowl

In case you missed it on Instagram -- here's a super quick & easy & healthy smoothie "sorbet" bowl to throw together!

•Berry Banana Sorbet•??{Recipe: 1-2 cups mixed frozen berries, 1 small frozen banana, 2-4 tbsp water. Blended till smooth. Topped with fresh strawberries, chia seeds, unsweetened dried coconut flakes, hemp seeds, raw cacao nibs. Full of antioxidants & superfoods!} I looove sorbet -- but am always disappointed in how much added sugar is in store-bought varieties. It seems so completely unnecessary given the natural sweetness of fruit. The fix: blend up any frozen fruit with a little water or other liquid until smooth. That's all! It will be thick (kind of like soft-serve texture), refreshing and delicious. Endless flavor combos and endless toppings too. #letthegoodin . . . . #smoothierecipe #healthyrecipe #plantbased #sorbet #superfoods #nicecream #bananas #berries #antioxidant #plantbased #veganrecipe #iinphoto #healthcoach #foodglooby #eatwellfeelgood #cleaneats #smoothiebowl #fruit #wholefoods #organic #rawfood #yogafood #cacao #coconut #hempseeds #chia #dessert #sweettooth #breakfast

A photo posted by Sarah Coppola (@letthegoodin) on Mar 13, 2016 at 3:25pm PDT

Recipe: One-Bowl Pumpkin Blondie(ish) Bars

Blondies, the wonderful counterpart to brownies, are a dessert not to be overlooked. This variation - which I call blondie(ish) because even with its ingredients, it tastes surprisingly more like a blondie than something overly pumpkiny or nutty - is vegan, gluten-free, grain-free, paleo and refined sugar-free. And and though it does have nuts, it is free of other major allergens. But for all that's not in it, it is full of so much -- rich deliciousness, healthy fats, just enough sweetness, moist texture.Sweet enough for dessert, but packing a nutritious punch. Cut the finished product into small squares for a bite-sized healthy treat (and don't be surprised if you can't help but eat a few) that does the trick morning, noon or night. Serve warm with your favorite non-dairy vanilla ice cream, or some banana "ice cream", or chill in the fridge or freezer for a fudgier texture (and for these to keep longer).

Recipe: One-Bowl Pumpkin Blondie(ish) Bars

Ingredients

• 2/3 cup pumpkin puree

• 1 medium banana (the riper, the better), well mashed

• 3/4 cup almond or blended nut butter (try Nuttzo brand)

• 1/4 cup coconut flour

• 1/4 cup pure maple syrup

• 1/2 tbsp vanilla extract

• 2 tsp pumpkin pie spice, plus a few shakes of cinnamon

• 1 tsp baking soda

• 1/2 tsp baking powder

• big pinch of himalayan salt

• large handful of mini dark/vegan chocolate chips

Instructions

1. Preheat oven to 365F.

2. Grease an 8x8in square baking dish with coconut oil or vegan butter; you can also line with parchment.

3. Combine all ingredients except chocolate chips into a bowl, and stir until well-combined and smooth. If the mixture is dry, add a little non-dairy milk 1/2 tbsp at a time. If it's too liquid, add a little more coconut flour, 1/2 tbsp at a time.

4. Fold in chocolate chips.

5. Pour batter into baking dish as evenly as possible, smoothing with a spoon or spatula.

6. Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove from oven once done, and let cool for at least 30 minute in the tray.

8. Cut into small squares (it will be a bit soft/gooey) and devour!

9. After 1 day, store any leftovers in the fridge. Also great frozen.

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Recipe: Banana-Mocha Green Smoothie

Start your day tomorrow with this delicious nutritional powerhouse -- it's that good!Two helpful ingredient tips:

• Get as much if not all organic as possible (including the Plant Fusion protein, of which there is a conventional and organic variety)

• Organic chia seeds can be particularly expensive -- look to buy in bulk to save, or try Costco (they recently have been carrying Nutiva brand at a great price point)

Recipe: Banana-Mocha Green Smoothie

Serves:

Two servings

Ingredients

• 1.5-2 cups unsweetened vanilla almond milk (love 365 brand from Whole Foods)

• 1.5-2 cups chilled coffee

• 2 bananas

• A handful of ice cubes

• 1 scoop Garden of Life Grain Free protein (chocolate variety)

• 1 scoop Plant Fusion protein (chocolate variety)

• 1-2 tbsp Vitamineral Green by Health Force •2 tbsp chia seeds

• 2 tbsp cacao powder

• 1/2 - 1 tbsp moringa powder

Instructions

1. Combine all ingredients in a blender, blend completely and drink away!

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Chocolate Breakfast Milkshake

A breakfast-approved, healthy "chocolate milkshake" -- need we say more?Recently came across and decided to try this Garden of Life grainfree protein, and we are loving it.Organic, very pure, superfood- and nutrient-dense, satisfying/feels good (filling and no gurgly or unsettled stomachs here) AND actually tastes good (even just shaken up with water and/or nondairy milk... and I rarely can drink protein powder straight like that because of taste/texture). Garden of Life has yet to ever disappoint in quality across any of their products.Give it and this milkshake recipe a try!Recipe: Vegan Chocolate Breakfast MilkshakeWhat You Need

• 1 scoop serving chocolate protein powder

• 1 banana

• 2 brazil nuts

• 1/2-1 tbsp chia seeds

• dash of cinnamon

• approx. 3/4 cup nondairy milk

• approx. 1/2 c water

• handful of ice cubes

What You Do

• Blend until smooth!

Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted Tofu

Peanuty, sesame-tinged sauces so nicely compliment a tangled plethora of vegetables and noodles. And the flavors can be be wonderfully varied by by playing around with ingredients and quantities. I think I make it a little differently every time, but it never disappoints!A few years ago, I shared a recipe for cold & spicy sesame salad, and I recently made a slightly tweaked version of it: Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted Tofu (vegan + gluten-free). I made the sauce very similarly, but modified by using rice vinegar, toasted sesame oil and adding in a tablespoon or two of Sambal hot sauce instead of a fresh hot pepper (which I didn't have on hand). I also made about 1.5x the amount in the original recipe.For the veggies, I had a ton of julienne vegetables. I often tend to roughly chop or dice, but thought it might work well to mirror the cut of the vegetables to be more similar to the noodles accompanying them, allowing for consistent fork-twirling when consuming. My OXO serrated peeler did the trick for ribboning the zucchini, carrots and cucumbers, and I thinly slivered everything else by hand.For the noodles, I used 100% buckwheat soba noodles by Eden Foods. Buckwheat has so many great qualities: it tastes wonderful, should be tolerated in people with gluten sensitivities as it is not actually wheat-based (though it's always best to assess carefully on an individual basis), high in good-quality protein (including all essential amino acids), and high in flavanoids (especially rutin) - among much more. It can be a little finicky to cook though, so make sure you have plenty of water in the pot to prevent the noodles from clumping together.In total, this fed 3 of us with plenty of leftovers remaining.Hot or cold, freshly made or as leftovers - this recipe doesn't disappoint!Recipe: Spicy Sesame-Peanut Buckwheat Noodles with Julienne Vegetables and Roasted TofuSpicy Sesame-Peanut SauceWhat You Need:

• 7.5 tbsp soy sauce

• 3.5 tbsp water

• 5 tbsp natural peanut butter

• 2 tbsp toasted sesame oil

• 2 tbsp rice vinegar

• chunk of fresh ginger about the size of a finger tip (peeled)

• 1/2 tbsp honey (NOTE: to truly make this recipe vegan, swap out the honey for agave)

• 1 large clove garlic

• 1 pinch turbinado sugar

• 2 tbsp Sambal hot sauce

• 1/4 cup peanuts

What You Do:

• Blend all ingredients (minus the peanuts) in a food processor or blender. Taste, and adjust flavor by adding more of whatever you want. Add in peanuts and pulse to a coarse consistency.

Roasted TofuWhat You Need

• 1 package organic tofu, drained (firm is ideal; if using something softer, press it between several paper towels for a minute or two to extract more moisture)

• A few tbsp of spicy sesame-peanut sauce

What You Do:

• Preheat oven to 400

• Slice tofu into small, thin squares/rectangles

• Cover a baking sheet with tinfoil

• Spread a few teaspoons of sauce over the foil, and place tofu in an even layer on top of it

• Drizzle more sauce over the tofu to lightly coat, spreading with a spoon or your fingers to cover

• Bake until the tofu and sauce begin to brown and dry

• Turn broiler on to high, closely watching to avoid over-scorching, and broil the tofu for another minute or so

• Remove tofu from oven and set aside

Vegetables + NoodlesWhat You Need

• 2 zucchini

• 2 large carrots

• 1/2 head purple cabbage

• 2 yellow peppers

• 1 large bunch of dino kale

• 2 cucumbers

• 1 bunch scallions

• A few tbsp water

• sesame seeds

• 16 oz buckwheat noodles

What You Do

• Slice the vegetables into very thin strips (try using a serrated peeler to make this easier, still using a knife for the kale, peppers and cabbage); use the middle third of the scallion and thinly slice into rings

• Set the cucumber and scallions aside

• Heat a large pan over medium heat and add a spoonful of the spicy sesame-peanut sauce

• Add vegetables to the pan along with a couple of tablespoons of water to cook until all begins to soften; cover to steam, lifting the lid to stir as needed

• Cook the buckwheat noodles, drain and add to the pan of vegetables; turn the heat off

• Add more sauce to the vegetables and noodles, add in the cucumber, and gently toss to combine

• Top with tofu, scallions, sesame seeds and more sambal hot sauce, and serve + eat + enjoy!

Vibrant Green Uber Juice

Fall is such a beautiful, wonderful time of year. My favorite, actually! But it's also a common cold season, so it's as prime a time as ever to make sure we care for ourselves and our immune systems -  which we can do in part by staying hydrated, getting proper sleep, managing and reducing stress, and nourishing our bodies with vitamin/mineral/antioxidant-rich vegetables and fruit.

Fresh juices are an effective way to intake super-doses of such nutrition, on top of whatever else you're consuming (hopefully also plenty of veggies and fruit!). Due to sheer volume, drinking juice makes it easier to take in more produce than you'd other wise likely be able to eat. Sip it straight, use as liquid in your smoothies or freeze into ice cubes for long-term smoothie addition.

Peter and I are frequent travelers, and in the enclosed space of airplanes recently I have definitely noticed a increase of sniffles and coughs. So amidst continued busy schedules at home and more travel coming up, we're trying to also recharge and take advantage of our time at home - which includes putting our juicer to use!

Making a big jug of one of my go-to juices - a vibrant green "uber juice" - felt like a smart choice tonight, to get our week started right. And I encourage you to do the same!

I call this uber juice because it's so full of so many health-supporting nutrients. Here's the recipe so you can make it too - but of course, depending on your taste buds and produce availability, play around with what you use. You can't go wrong!

Recipe: Vibrant Green Uber Juice

What You Need:

• 1 bunch of kale

• 1 bunch of rainbow chard

• 2 cucumbers

• 3 small apples

• 2 lemons, peeled

• 1 orange, peeled

• 1 pint strawberries, green leaves removed

• Chunk of fresh ginger (about 2 inches long, peeled)

• Chunk of fresh turmeric (about 2 inches long, peeled)

What You Do:

• Prep all produce (wash greens and anything else not being peeled, peel citrus/ ginger/ tumeric, and slice the bigger things into pieces that will fit into your juicer)

• Juice away! I recommend using the sturdier things, like the kale and chard, throughout the whole process - it helps move pulpier, juicer fruit through.

• If you don't have a juicer, blend everything in a blender until it's as liquified as possible - and then pour through a sieve/ strainer into a jar.

• Store in the fridge and drink as desired - this should last two people 1-3 days, depending on how much you're drinking at a time.

Salad Inspiration

Who says salads are bland or boring?They can literally be anything you want. And whenever you're struggling with what to make for a meal, let this be your fall-back. Can't go wrong!Stick with these building blocks: Use greens (can switch out what kind) as a base and change up whatever else you add on top, depending on how hungry you are, what you have in your fridge/pantry or what's in season. Vegetable possibilities are endless, as are fruits, seeds, nuts, croutons, grains, beans and other proteins. And a different dressing can make all the difference in the world - completely transforming and elevating what's already in your bowl.(Stay tuned for a more specific quantity building block breakdown of ingredients you can mix and match into a one-dish meal!)Last night, dinnertime keywords were simple, quick,nutritious and delicious. And so, into a bowl went mixed greens, sunflower sprouts, bell pepper, cucumber, cherry tomato, kalamata olives, raw broccoli, black beans - and an oven-crisped vegan veggie burger, chopped into pieces. Topped with a sprinkling of himalayan sea salt and lot of black pepper, and a vinaigrette drizzle (whisk together some balsamic vinegar, olive oil, garlic, mustard and hot sauce).Keep your body and taste buds happy by making at least a few of your meals each week a hearty salad like this, using whatever specific ingredients you prefer.

Berry-Mango-Banana Granola Smoothie Bowl

In a smoothie rut? Change things up by making a smoothie bowl! It's an amazing breakfast - or dessert, for that matter. Really the only difference between this and a "regular" smoothie is that it's a little bit thicker, to make for easier spoon consumption. The added bit of granola into the blended mix adds a nice touch of texture, as do the toppings.It's a delicious dose of superfoods - and I think you'll be addicted from your first spoonful!Recipe: Berry-Mango-Banana Granola Smoothie BowlWhat You Need (Note: I don't measure exact amounts when making a smoothie, so these are approximations!)

• Just over 1 1/2 c water

• 1/4 c non-dairy plain cultured yogurt

• 1 cup frozen mixed berries

• 1/2 banana (I used fresh)

• 1/2-1 c mango chunks (I used frozen)

• 2-3 tsp Navitas Pomegranate Powder

• 1 tsp maca powder (I used Navitas brand)

• 1 packet of The Daily Good by Aloha (I can't get enough of this - if you're interested, buy a 30-pack or subscription, use coupon code 13604a for a discount!)

• 1 tbsp vegan protein powder (I used vanilla Nutriboost - love it for the vitamin/mineral content)

• 1/2-1 tbsp chia seeds

• 1/4 c + 1 tbsp granola (Kind oats & honey clusters are amazing)

• 1/2-1 tbsp coconut chips (Trader Joe's are great)

• Small handful of fresh blueberries

What You Do:

• Add all ingredients (starting with water) - minus the 1 tbsp granola, fresh blueberries and coconut chips - into a high-power blender. Blend away until everything is combined - but ideally you should still be able to see some little flecks of the granola. The overall consistency should be pretty thick - if it gets too thin, you can add more fruit (or use less water next time).

• Pour into a bowl, add the toppings and spoon up!

Berry Mango Banana Granola Smoothie Bowl

Collard Green Veggie Wraps with Garlic-Coconut Brown Rice

OXO Julienne Peeler

With warmer weather comes, often, the desire to eat lighter foods. It's like our bodies are in tune with the seasons, which is no coincidence if you ask me, and this symmetry works out perfectly as new crops of spring and summer produce become available.Collard greens, like other sturdy leafy greens, are a great replacement for a tortilla or other grain-based wrap - and can be used in just about any dish you'd typically use a "regular" wrap. A very quick steam adds just a touch of give and a boost of brightness (in flavor and color!) to the leaf, making it easier to work with and eat. And by throwing in an array of fresh, beautiful, crisp produce - you're not just eating healthy, you're eating your colors!Eating a variety of naturally colorful foods - aka fruits and vegetables - helps ensure you're getting the array of nutrients you need, from vitamins and minerals to antioxidants - all of the good and important stuff.For assembling the wraps, I find that julienne or finely-slivered vegetables are best. Dicing would work too. If you want to julienne some like I did - highly recommend for carrots and cucumbers in particular - I can't recommend highly enough purchasing a julienne peeler, like the "OXO Good Grips Julianne Peeler" (available on Zappos with free shipping and through many other retailers too). Works like a charm - so easy and quick! Also making this recipe even easier is a bamboo steamer (we have this one from Sur la Table - it's a pretty inexpensive and worthwhile investment!).These collard veggie wraps are good enough to become a household staple. Doctor them up as you see fit - change what you put inside, use different herbs and dipping sauces or seasonings, etc. If you want a side, some roasted sweet potatoes (cut into large chunks, toss with fresh minced garlic and a little coconut oil, and roast at 425 till browning on the outside and soft inside) are a great match. Experiment and enjoy!Recipe: Collard Green Veggie Wraps with Garlic-Coconut Brown RiceWhat You Need (serves about 4)

• 1 bunch of large collard greens

• 1-2 cups brown or wild mix rice

• 4 carrots (try the multi-color organic blend from Trader Joes - beautiful!)

• 1 large cucumber

• 1 green bell pepper

• 2 avocados

• 1/2 head of purple cabbage

• a few pinches of fresh cilantro (can swap in a different herb instead if you prefer, like basil)

• 1 bunch of scallions

• 2 large garlic cloves

• 1/2 tbsp coconut oil

• ground pepper & himalayan salt to taste

• dipping sauces (try some low-sodium/organic tamari, good balsamic vinegar, Organicville's Sriracha (good mixed in with just about anything else!), Galeo's Miso Southwest dressing, something creamy like Follow Your Heart's vegan dressings such as ranch or blue cheese)

What You Do

• Mince or smash the garlic, and add it and the coconut oil into a pot with the rice and enough water to cook the rice in - bring to a boil and then cover and simmer until the rice is done.

• Prepare the vegetables. Thinly julienne the carrots and cucumber (here's where that julienne peeler comes in handy!) and green pepper; slice the scallions and avocado thinly; chop the cabbage into short strips about a centemeter wide.

• Roughly chop the cilantro.

• Cut the collard leaves into large rectangularish pieces. It helps to cut lengthwise on either side of the stalk; because that's a little tough, it won't roll up as well as the rest of the leaf, so you can discard it. Try and slice pieces that are at least 6 inches long - makes for easier rolling - by 3 to 6 inches wide. Play around and see what size you like to work with best.

• Simmer water beneath a steamer - I use and love this bamboo steamer. Line the tray(s) of the steamer with parchment paper, and lay the leaves on it as flat as possible - it's fine if they overlap. Steam for about 1 minute, peeking at about 30 seconds in. It's done when the leaves look brighter in color and are a slightly softer or more flexible. Remove the steamer from the stove, and carefully lay out the collard pieces on a piece of parchment paper.

• Time for assembly! Spoon a couple of tablespoons of rice onto a collard leaf strip, an inch or two from one end, pressing down a bit. Then add in other veggies and herbs, laying them out lengthwise along the rice. Add a very tiny sprinkle of salt and some pepper, and then roll up starting from the end where the rice etc. are. If you make longer rolls, you can slice them into halves or thirds, or whatever you like.

• Serve alongside your dipping sauces, and devour!

Southwest Chopped Salad Platter

Salads full of bright, fresh vegetables don't need much help in the beauty department - but there's something about laying out all of the components on a platter that adds a bit of elegance to the presentation.This Southwest Chopped Salad Platter - kind of like an elevated taco salad - is nutrient-packed and very satiating. Definitely substantial enough to be a main dish. There's nothing boring about this salad, with so many different flavors and textures complimenting each other. And the "chopped" preparation lets you fit lots of those different components into a single bite. Also, unlike some salads, it's also REALLY good leftover the next day!Two quick notes on the ingredients:- The corn, sweet potatoes and "meat" can be served warm on the salad, or at room temp or chilled - whatever you prefer.- I've been trying and testing different store-bought meat replacements to know what to reach for when the mood strikes and what to recommend when asked what brand/type I like best. Typically, I'm not a huge mock-meat fan (I do not put straight up tempeh, which is my favorite, or tofu into that category, as those are "whole" foods unto themselves and not transformed to be like something else) - but there are a few exceptions that I think are fun to enjoy once in a while. My biggest conditions are that it be non-GMO and/or organic, and as minimally processed as possible. Having tried many, many varieties - Lightlife Smart Ground Mexican is a pretty stellar ground beef/turkey replacement. It's already a bit seasoned, but you can doctor it up more yourself (as I did). The texture is great - not mushy blobs, as some similar products tend to be. Definitely recommend this one!Recipe: Southwest Chopped Salad Platter (makes about 4 servings as a main dish)What You Need (approximations!):

• 5 large handfuls/cups of greens (try and mixed baby greens blend of kale, spinach and chard), chopped

• 1 cup quartered cherry tomatoes

• 1 large or 2 small avocados

• 2 cups sweet corn (ideally fresh or frozen)

• 1 large sweet potato, diced

• 1 green pepper, diced

• 1 14 oz. can black beans, rinsed and drained

• Optional: 1 package of Lightlife Smart Ground Mexican (can omit, or replace with tempeh or something else you prefer!)

• 3 garlic cloves, minced

• 1 small shallot, minced

• 2 limes

• fresh cilantro

• chipotle pepper (dried/ground for seasoning)

• 2 tsp honey

• 2 tsp coconut oil

• 4 tbsp olive oil

• 2 tsp Vegenaise (vegan mayo)

What You Do

• Note: If arranging ingredients on a platter like in the photo, simply place into piles or rows. Otherwise, just toss it all into a bowl!

• Preheat oven to 400 degrees F.

• While the oven is preheating, prepare the vinaigrette. Combine about 1/2 clove of minced garlic, a few shakes of chipotle pepper, a small pinch of salt, a bit of ground black pepper, the honey, the mayo, about 1 tbsp finely chopped cilantro and the juice of 2 of the limes in a small bowl. Mix. Then, whisk in the olive oil. Cover and set aside.

• Toss the diced sweet potato with the coconut oil and about 1 clove of the garlic. Spread out on a baking sheet lined with foil, and bake until tender and browning (about 20 minutes or so).

• Heat the corn in a skillet over med/high (add a drop of oil if needed/desired), stirring to warm through. Season with chipotle pepper to taste. A few good shakes should do the trick.

• Heat whatever meat replacement you're using (if using) according to the instructions on the box. I heated the Lightlife Mexican Smart Grounds with 1-2 tsp olive oil over medium heat, along with one clove of minced garlic and the minced shallot.

• Arrange each ingredient on a platter or toss all into a large bowl. Sprinkle some cilantro over the top. Serve the dressing on the side!

Peach Berry Cherry Super Smoothie

When I concoct a smoothie I love, it tends to become my default somewhat indefinitely - like this berry-blend I wrote about not too long ago. But this morning I was forced to deviate, having unexpectedly run out of the mixed berries we usually have stocked in the freezer.Luckily, we happened to have unopened bags of frozen organic peach slices and frozen organic tart cherries (both Costco!), just waiting to be put to good use. And, I also had a few dwindling fresh ingredients in the fridge needing to be finished and not wasted (greens and strawberries), and half of a banana left over from Peter's smoothie. Voila, a new recipe was born!I also just yesterday bought Pomegranate Powder by Navitas Naturals (from the local Natural Grocers, where it was much cheaper than on the Navitas website), my curiosity piqued after reading a few excellent reviews of this new product. It's hard to discern whether I can actually taste it or not, but it blended really nicely into this smoothie, and I love the nutrient boost it adds! Navitas makes across-the-board consistently great products - some of my favorites in the superfood category - so I'm not surprised.Recipe: Peach Berry Cherry Super SmoothieWhat You Need

• 1.5 c cold water

• 10 strawberries (I used fresh)

• 1 c frozen peach slices

• 1/2 c frozen cherries

• 1 tbsp chia seeds

• 2 tsp maca powder

• 1 tbsp pomegranate powder

• 2-3 large handfuls leafy greens

• 1/2 banana

What You Do

• It's a smoothie - you know the deal. Put all ingredients in a blender, and blend away till smooth!!