the sexy flexitarian

Eat flexy, feel sexy!

Category: Salads

Raw Kale Salad

This weekend is my first plan-less weekend in a long time. So I decided to do some baking–something I’m not super familiar with but would like to become. However, today’s post doesn’t come in the form of baked goods–I’ll save that for later (assuming it turns out!).

Today’s post comes in the form of chewy, nutrient-rich kale. Raw kale, if you can believe it.

I’ve heard of raw kale being used in salads, but I’ve never been convinced that it could work. See, I always figured that it would be too tough in its raw form. However, when I came across this recipe from HelloGiggles I discovered that this isn’t the case. The reason why? You massage the crap out of it!

I’m so stoked with this recipe. Not only is it delicious, but it lasts up to three days in the fridge, unlike most salads. The only critique I have is with the salt content of the dressing. I recommend cutting it down from 1 Tbsp to 1 tsp.

I’ve already had two bowls of this delicious salad, and although I could eat more, I better save room for my Jalapeno Cheddar Pull-Apart Bread that’s rising right now (pictures to come!).


Dinner Tonight: Sesame Crusted Seared Ahi Tuna Salad

Wow, that title is a mouthful hey?! I’m not going to say too much about this dish, except that I was terrified to eat it. Though I know that ahi tuna is typically served VERY rare, I was still nervous eating it. I’ve ordered it several times at restaurants, but for SOME reason I expect that those trained in proper food safety are less likely to poison me (weird, I know).

Anyway, it’s been over an hour since I ate, and I’m not upchucking yet, so I give this dish four stars (out of five, if you’re wondering). For the recipe, check out the Enchanted Cook here.

Have a great weekend, y’all!

Dinner Tonight: Cold Sesame Soba Noodle Salad & Thai Carrot Salad with Toasted Almonds

Wow. This was the best dinner I’ve had in a long time. Seriously so good.

Salads are so great to eat in the summer. Not only do they require little or no use of the oven, but they leave you feeling light, yet still satisfied.

Both of these recipes came from Anna Getty’s easy green organic and I’ll include the recipes below.

This was the first time I’ve used soba noodles, and definitely not the last time I’ll use them. They’re better than regular pasta and they’re made of buckwheat, so they’re suitable for people who have a sensitivity to gluten–just make sure the box says “100% buckwheat.”

Anyway, I don’t have much time today, so check out the recipes below and give them a shot.

Eat flexy, feel sexy!

Cold Sesame Soba Noodle Salad
from Anne Getty’s easy green organic 

8 oz (1 box) soba noodles, cooked as directed and set to cool
1 package extra-firm tofu, pressed, and chopped into cubes
2 scallions, chopped (both white and green parts)
1/2 cucumber, peeled, seeded, and chopped
1/3 cup cilantro, chopped
2 Tbsp tahini
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 Tbsp sesame oil
1 tsp soy sauce
2 Tbsp sesame seeds

  1. Combine cooled noodles, cucumber, tofu, and cilantro in a bowl and toss.
  2. Mix remaining ingredients (except for sesame seeds) in a small bowl until smooth. Pour over noodle mixture and toss to combine.
  3. Add sesame seeds and toss once more. Stick in fridge for at least 2 hours before serving.

Serves 6

Thai Carrot Salad with Toasted Almonds
from Anne Getty’s easy green organic 

6 medium carrots, grated
3 Tbsp sugar
3 garlic cloves
1 Tbsp finely chopped cilantro
1/2 green chili, seeded and minced
3 Tbsp fresh lemon juice
2 tsp ume plum vinegar
1/2 cup whole toasted almonds

Combine all ingredients in a medium bowl and stick in the fridge for at least 2 hours before serving.

Serves 4

Dinner Tonight: Vegan Caesar Salad & Mushroom and Sun-dried Tomato Risotto

I honestly did not think that a vegan caesar salad would be so freaking delicious, but it was. In fact, I would go as far as to say this salad was better than regular caesar salad.

The dressing is made of Dijon mustard, lemon, tahini, almonds, garlic, shoyu, and extra-virgin olive oil. And guess what, the croutons are homemade too! Check out a demo of the recipe by Miss Alicia Silverstone herself below.

And if you’re not sure what the dark green pieces on the salad are, they’re little rectangles of nori (you know, the stuff you roll sushi in, which also happens to be seaweed). I only needed 1/2 sheet of nori for the salad, but you can only buy packages of 10 (maybe 6, I don’t know). But that’s totally okay because–call me crazy–I love eating sheets of nori plain!

The risotto I made tonight is a dish I’ve made several times. It’s the perfect dish to cook for guests, and the hearty gravy taste makes it an excellent dish for meat-lovers.

The risotto is seasoned with two of my favourite herbs, thyme and rosemary. And I got them fresh from my herb garden that I got for my birthday.

The only alteration to this recipe that I make is I substitute shiitake mushrooms for oyster mushrooms, because I just don’t like shiitake mushrooms.

You can find the recipe here, and I would definitely recommend giving it a shot.

Eat flexy, feel sexy!

Dinner Tonight: Vegetarian Chef Salad with Homemade Buttermilk Dressing

I made the most amazing salad tonight with all the random veggies and such I had in my kitchen. We’ve got mixed greens, baby spinach, grape tomatoes, cucumber, mushrooms, red onion, sprouts, feta, toasted cashews, and two hard-boiled eggs.

I topped the salad off with a buttermilk dressing, found here. Instead of sour cream, however, I used balkan-style yogurt. It was sooooo good.

The whole salad in general was so delicious that I’m having it for lunch tomorrow, and then again for dinner!

Eat flexy, feel sexy!

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