Warm Brussel Sprout & Broccoli Salad (paleo, vegan, & gluten free)

Brussels and Broccoli Salad 03

I love salad!  Most of my lunches consist of some sort of salad, especially in the summer.  There is something about hot weather that makes me not want to eat piping hot food.  I don’t know what it is, but I prefer to have casseroles and things of that nature when it’s a little cooler.

For lunch I’ll just throw together some veggies and have leftovers on the side or just have the salad.  A few weeks ago I had a fridge full of brussel sprouts and broccoli and needed to whip something up for lunch. I needed it to cook quickly, so I chopped everything up and threw it in the pan with a little oil, red wine vinegar, and spices.  I topped it with dried cranberries and chopped almonds for some added flavor and texture.  I have made this Brussel Sprout & Broccoli Salad a few times since then, because it’s so good!

It also makes a great base for adding in other ingredients.  So far I’ve made it with chopped butternut squash, bacon, and chicken.  The cranberries can be replaced as well I’m sure.  Maybe with raisins or grapes.  Let me know if you change it up!



1 tsp cooking oil

8 oz brussel sprouts, chopped

2 cups chopped broccoli

1 clove garlic

4 Tbs red wine vinegar

1 tsp olive oil

salt and pepper to taste

1/4 cup chopped or slivered almonds

1/4 cup dried cranberries



Heat oil in a medium pan on medium heat.  Add in the garlic, brussel sprouts, and broccoli.  Cook on medium/low heat for about 5 minutes, just so the veggies aren’t completely raw.  Stir in red wine vinegar,olive oil, salt and pepper, and remove from heat.  Place in serving dish and top with cranberries and almonds.

I always have whole almonds on hand so I just chopped them up, but slivered almonds work well if you want to avoid the chopping!

Brussels and Broccoli Salad 02


Brussels and Broccoli Salad 01

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Quinoa Tabouli

Quinoa Tabouli
Quinoa Tabouli

Tabouli is one of my all time favorite salads. It’s an incredibly refreshing Mediterranean side dish.  Of course, it calls for wheat.  Lots and lots of wheat.  Not cool!

Traditionally, the wheat is sort of cooked in lemon juice to soften it.  In this recipe, the quinoa needs to be cooked and cooled before the salad is prepared.  Quinoa also has a similar texture to wheat bulghar, so it makes a nice alternative.  That way I can still enjoy the tomatoes, cucumbers, and lemony goodness that is Quinoa Tabouli!






1 cup cooked quinoa

1 cup diced cucumbers

1 cup diced tomatoes

1 cup diced green onions

1 1/2 cups minced parsley

juice of 1 lemon

1/2 tsp salt

pepper to taste



Put all ingredients in a medium sized mixing bowl.  Toss all ingredients together and try not to eat the whole bowl. I almost did!

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Balsamic Broccoli Slaw

balsamic broccoli slaw

balsamic broccoli slawToday’s lunch was this lovely salad!  Crisp and oh so good!  This salad makes a great side and its the best for BBQs and parties  Even people who don’t like broccoli enjoy it.

I am not a huge coleslaw fan.  Mostly because of all the mayo most places drown it in. Broccoli slaw has a little more crunch, and the dressing is so light and delicious!  The cranberries really make this recipe though.  They bring out the tangy flavor of the balsamic vinegar and add that bit of sweetness.

As I’ve mentioned, I do most of my grocery shopping at Trader Joe’s.  I know that they can be hard to find in some states.  Not to worry, because most grocery stores carry all of these ingredients.  Especially Whole Foods or Sprouts.



12 oz Broccoli Slaw

3 Tbs olive oilIMG_5525

4 Tbs Balsamic Vinegar

2 Tbs mayonnaise

1/2 clove garlic, crushed



1/2 cup cranberries

1/2 cup sunflower seeds



In a large mixing bowl add olive oil, balsamic vinegar, mayonnaise, and crushed garlic.  Whisk together until blended and slightly creamy.  Add broccoli slaw and toss until all of the broccoli is coated.  Then add salt and pepper to taste.  Mix in cranberries and sunflower seeds and you’re good to go!








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