Happy New Year! Our New Year’s Resolutions are in full effect and whether you’ve vowed to eat healthier, eat at home more often, try new foods, or eat your greens, these salads have you covered. We’re sharing a traditional and vegan take on Buffalo Chicken Salad, a tried and true favorite for most everyone, and to take it a step further, we’re sharing homemade ranch recipes. Both recipes are super easy and nutritious and we even venture to say you’ll never eat store-bought ranch dressing again!
Click the link below to get spicy & saucy!
Earlier this week we made easy, creamy almond milk, which left us with some almond pulp, perfect for making gluten-free, paleo granola. Granola is definitely one of my guilty pleasures, and this version is one of my favorites, as it feels much less like a guilty pleasure and more like a healthy breakfast food. Feel free to get creative with this recipe, adding and substituting your favorite granola ingredients!
Almond Pulp Granola
- Almond pulp from a batch of almond milk
- 2 tablespoons melted cooconut oil
- 1 tablespoon agave or maple syrup
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
Preheat oven to 350. Line a baking sheet with parchment paper and spread the almond pulp evenly over the sheet.
Bake at 350 for about 15-20 minutes, until the pulp begins to turn golden.
Remove from the oven and pour the pulp into a mixing bowl. Add all other ingredients and mix well.
Pour the granola back onto the sheet and bake for another 15-20 minutes, until brown. Enjoy with your almond milk, over yogurt, or gift it with a jar of almond milk!
I think everyone has asked themselves at least once (or googled!), while enjoying a delicious glass of creamy almond milk, “How do you milk an almond?” All of your questions will be answered with this recipe (hint: you don’t milk an almond, you blend it). Making homemade almond milk sounds a lot more intense and consuming than it really is. Once you’ve soaked your almonds the whole process takes about 10 minutes, and even less to drink it! I love making almond milk from scratch because I can control how sweet I make it, and it is free from extra preservatives and additives that the store-bought variety contain. Because this milk is preservative free, you should enjoy it within the first three days of making it. A jar of almond milk and a box of homemade cookies make a great gift! Plus, check back later this week and I’ll share a tasty, gluten free recipe using the almond pulp you’ll yield from the almond milk.
- 1 cup raw almonds, soaked overnight
- 3 1/2 cups water
- 3 medjool dates, pitted
- sprinkle of cinnamon
- sprinkle of salt
- 1/2 teaspoon vanilla extract (optional)
- nut milk bag or cheese cloth (you can find these at some grocery stores, Whole Foods, or online.)
If this is your first time soaking nuts to make milk or cheese, (welcome!) place the nuts in a jar or container and fill with water until the nuts are covered. Place in a cool, dry place, and forget about them for at least four hours, but I usually choose to leave them overnight.
After the nuts are soaked, drain and rinse and plop them in the blender with all of the other ingredients and blend for about 1 minute.
I highly recommend using a nut milk bag for the straining portion of this recipe, as it is a lot easier than a cheese cloth. If you are using a cheese cloth (as shown here), I recommend using a shallow bowl so the cloth is easier to manage. Slowly pour the blended mixture through the bag, (do this in small batches if using the cloth) and allow to drain in a mixing bowl. Squeeze the excess milk out of the bag.
Transfer the milk to a jar and-look at that! You’ve successfully milked an almond. What’s left in the bag is called almond pulp or meal. Store it in a ziploc bag or tupperware in your freezer; I’ll be sharing a recipe later this week using the almond pulp! Zero waste recipe right there.
All hail kale! That’s pretty much my motto in life, and after you try this savory, filling take on caesar salad, I’m sure you’ll feel the same way. It is our third installment of Meatless Mondays this week, following Hearts of Palm Tacos and Fried Rice Two Ways. Kale is a very trendy food without a doubt, but it is delicious, packed with vitamins, and very versatile. This salad is vegan, and much healthier than traditional caesar salad, while still maintaining that creamy caesar taste. Make your Monday simple; let’s get started!
- 1 bunch of dino or tuscan kale
- juice from 1/2 lemon
- 4 tablespoons olive oil
- 2 tablespoons brown mustard
- 3-4 cloves garlic, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- sprinkle of pepper
Wash your kale well and trim the stems off. Chop into bite sized pieces and throw in a mixing bowl. Chop your garlic and halve your lemon.
This is the most important step! Pour about 1 tablespoon of olive oil onto your (clean) hand and sprinkle salt on top. Rub your hands together and massage the kale. This removes that bitter taste from raw kale.
In a small bowl, mix together your olive oil, mustard, lemon juice, garlic, salt, onion powder, and pepper vigorously until well combined. Pour on top of the kale and toss well. I opted to add hearts of palm into my salad. Is it weird to say hearts of palm is my favorite food?
There you have it! Incredibly quick Meatless Monday dish. I served mine with buttery herb pasta.