Spring Market Chopped Salad

08 Wednesday Apr 2015

Posted by Nicole Small in brunch, dairy free, easy recipe, gluten free, healthy recipe, vegetarian/vegan

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clean diet, dairy free, fit food, fitness, food, food blog, food blogger, gluten free, healthy, healthy food, healthy recipe, recipe, recipe blogger, tomato, vegan, vegetable, vegetarian

Clean and satisfying tomato and cucumber salad inspired by the farmers market, with fresh basil, lemon juice, olives and sea salt.

Spring Farmers Market-Inspired Chopped Salad via Tsiporah Blog

Spring is here! I love simple chopped salads like this when the weather starts to warm up and my body craves cool, clean foods. This is my favorite type of meal to make when I get home from the farmers market and I have a bag full of fresh, crisp produce just begging to be eaten. This little salad is light, nourishing and clean.

This past week a sweet woman at the farmers market gave me two whole bunches of these gorgeous orange and yellow flowers with edible petals. What a luxury! I added them to this salad for a pop of beauty – if those tomatoes weren’t beautiful enough.

Farmers Market Tomato Salad via Tsiporah Blog

Lately I’ve especially appreciated simple, healthy meals to nourish my body and my mind. I value my quiet moments in the kitchen when I get to prepare beautiful foods, or when I have the honor of creating a meal for someone I love. Cooking is my meditation. My joy. I’ve been bursting with creative energy and I’m grateful for easy and fresh salads like this one.

Market Inspired Spring Tomato Salad

One of my favorite parts about Spring is the energy of renewal. If you don’t feel it inside, you can certainly feel it in the air, see it in the greenery, and witness it in the abundance that’s overflowing at the farmers market. I’m excited because I have a thriving mini container garden this year! I’m growing sweet bell peppers, mint, yams, potatoes, onions, thai basil, thyme, rosemary and a few pretty flowers. I’m excited to see what, if any, produce I get this year! I’ll keep you all updated 🙂

For now, enjoy this Spring Market Chopped Salad.

Spring Market Chopped Salad

Ingredients

1 cup quartered cherry tomatoes
2 chopped persian cucumbers
1 tbsp chopped red onion
1/4 cup quartered castelvetrano olives
4 slivered fresh basil or thai basil leaves
Juice of 1/2 lemon
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Optional: pinch of dried chili flakes or minced fresh chilies, to taste

Directions

Combine quartered cherry tomatoes, persian cucumber, red onion, castelvetrano olives and basil in a bowl. Toss to combine. Squeeze lemon juice over the salad, add olive oil and sprinkle with salt and pepper. Taste for seasoning and enjoy! You can eat this salad as is, spoon it atop crisp-tender butter lettuce (my favorite!), or have it as a side along with fresh grilled fish.

Spring Chopped Salad

What’s your favorite Spring recipe? Share in the comments, I’d love to know!

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Chocolate Almond Energy Bites

22 Thursday Dec 2011

Posted by Nicole Small in breakfast, dessert, gluten free, recipe

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breakfast, chia seeds, chocolate, dairy free, dessert, fitness, food, food blog, food blogger, gluten free, healthy, healthy recipe, recipe, recipe blog, recipe blogger, snack, superfoods, sweets, vegan, vegetarian

With my recent almond milk recipe came a lot of leftover nut pulp that I didn’t want to go to waste. These energy bites can be fancied up a bit with additions like ground flax, etc, but they are just great the way that they are.

Chocolate Almond Energy Bites

Ingredients

¼ cup oats
½ cup almond pulp
4 tsp chocolate
½ tsp cinnamon*
2 tsp agave nectar
2 tsp honey
sprinkle of chia seeds

Directions

Mix all dry ingredients together, except chia seeds. Add agave and honey. Pour mixture into a small tupperware lined with wax paper. Press the mixture down firmly. Sprinkle chia seeds on top and press into a bar form. Refrigerate for 2 hours, then cut into 8 pieces.

Nutrition Information:

*They were VERY cinnamon-y

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Breakfast Rainbow

12 Monday Dec 2011

Posted by Nicole Small in breakfast, dairy free, gluten free, healthy recipe, vegetarian/vegan

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breakfast, breakfast recipe, fitness, garlic, gluten free, good morning, healthy, healthy recipe, hummus, pesto, spicy, vegetable, vegetarian

A breakfast rainbow of eggs, veggies, and pesto…

This morning my breakfast was an inspiring rainbow of colors. I’m sorry that my camera was dead, but here’s the recipe!

Egg, Veggie & Pesto Hummus Wrap

Ingredients

1 egg (preferably organic & cage free)
Olive oil
Basil olive oil*
1/2 cup chopped kale (raw)
2 tbsp finely chopped onion
1 diced garlic clove
1/2 tsp diced hot chili pepper
2 tbsp parmesan cheese (optional)
1 tbsp pesto hummus*
1 tortilla (I used Mission Ancient Grains tortillas, you can sub a brown rice GF tortilla too)
1 roma tomato (or whatever kind you have)

Directions

Saute kale, onion, garlic and chili over medium heat with a bit of olive oil and basil oil. In a bowl, scramble the egg with a splash of milk. Once the onion is almost transluscent, pour the egg mixture into the pan and scramble the egg with the vegetables. Heat your tortilla and spread pesto hummus on to it. When the egg is done, add it to the tortilla and top with tomato slices.

YUM!

*If you don’t have basil oil, you can use a bit more of regular olive oil. Pesto hummus is just a mixture of a little pesto in with regular hummus.

What is your favorite colorful breakfast?

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Learning to Love Breakfast

14 Tuesday Jun 2011

Posted by Nicole Small in breakfast, gluten free, healthy recipe, vegetarian/vegan

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breakfast, breakfast recipe, fitness, food, gluten free, good morning, healthy, healthy recipe, recipe, vegetable, vegetarian

A warming and nutritious breakfast featuring oatmeal with berries and herbed eggs with arugula.

Breakfast and I aren’t usually friends, but lately I have been really enjoying my oatmeal and eggs… could it be, could I be turning into a breakfast lover?

Maple Banana Oatmeal with Berries

Ingredients

1/2 c Bob’s Red Mill 5 Grain Rolled Whole Grain Hot Cereal
1 1/4 c Water
1 tbsp Maple Syrup
1/2 Banana, thinly sliced
1 tbsp Chia Seeds

directions

Bring the water to a boil in a small pan. Once boiling, add the oats and simmer for 10-15 minutes. Slice the banana as thinly as possible. Once the oatmeal is done, vigorously whisk the banana slices into the oatmeal, completely incorporating them.

The banana is an amazing addition because it takes milk’s place in lending a creamy texture, plus it adds a touch if natural sweetness.

Herbed Egg Scramble with Parmesan and Arugula

Ingredients

1 Egg
1 tbsp Milk
2 tbsp Chopped Onion
1 Garlic Clove, chopped
Sprinkle (to your liking) of Parmesan
3 Chopped Basil Leaves
Arugula, to top
tsp each Butter and Olive Oil

directions

Combine the egg and milk. Chop garlic, basil and onion. In a skillet, heat the butter and olive oil together. Add the onion and garlic and cook for 1-2 minutes until soft. Add the egg mixture and allow to cook. Once the egg is done, mix in the Parmesan cheese.

Bon Apetit!

Lemon water is great for your digestive system in the morning, I highly recommend it.

{tsiporah}

~ creative, inspiring, delicious

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