This salad is ridiculous. No, seriously, I don’t even mean ridiculously delicious (though it’s that too.) I mean ridiculous in that I can’t even categorize it accurately. I wanna say it’s Asian-inspired, because it’s got toasted sesame oil, grated daikon, and cucumber. But there’s also quinoa, harissa, and lemon juice – middle eastern?? Then we add toasted sunflower seeds and avocado – California? New American? Aaahhh. I don’t know WHAT this salad is but I can promise you that it’s great. Like really great. It’s one of those salads that manages to hit the perfect balance of textures and flavors – creamy, spicy, crunchy – it’s all there. It also happens to be packed with superfoods. And, it hits all three of the macronutrients we need to function properly- protein, carbs, and fat – in one dish, which is always a plus. (This also means if you become completely obsessed with this salad and start eating it for breakfast, lunch, and dinner, you’ll probably be okay for at least a couple days…not that I know this from experience or anything :p)
Archives for March 2015
There is nothing quite as appealing as making pancakes on a Saturday morning, except of course, eating them. I actually wasn’t a huge pancake fan before going gluten-free, but now I crave them almost every weekend. One thing I absolutely love about pancakes is their versatility. And I’m not just talking about flavor combos and mix-ins. I’m talking about what I like to call pancake styles. Whether you like your pancakes dense and hearty, light and fluffy, or moist and cakey, I have a pancake recipe for you. And eventually, they’ll all be on this blog. But for now, I hope you’re in the mood for light and fluffy, because these babies are just begging to be whipped up and munched on.