Chick pea quinoa salad

I just love the blue-turquoise of this bowl! And, of course, the salad in it. This chick pea quinoa salad was inspired by a salad I ate years ago in Ontario on a road trip.

It’s vegan and gluten-free and technically grain-free, since quinoa is a member of the plant family (I only learned that this year!).

It’s also easy to prepare this salad, which is served cold – it really is low-maintenance! And it’s packed with protein, so it’s a solid contribution for potentially non-diet*-friendly potlucks.



  • 1 cup of quinoa
  • 1 cup of chick peas (dried, soaked and cooked OR rinsed and drained from a BPA-free can)
  • 1 handful of dried cranberries
  • 1 lemon
  • 1 tbsp (or less) of maple syrup


  1. Cook the quinoa. There should be instructions on the bag, but normally it’s 2 parts water to 1 part quinoa.
  2. Drain the cooked quinoa and mix in a bowl with chick peas, cranberries, squeezed lemon and a dash of maple syrup.

Ready to serve!

*Please note that by diet, I am always referring to “the kinds of food a person eats.”


Sweeten healthy meals with sweet potatoes

Sweet potatoes truly are a sweet addition to any healthy meal. With fall just around the corner, there’s no better time to indulge in their soft, chewy goodness. To jumpstart my September goal of adding veggies to every meal, I opted to make my own version of a tasty sweet potato salad. This recipe pairs sweet potatoes with the healthy fat from olive oil and walnuts to help your body absorb all the beta-carotene these tubers have to offer.


  • 1/2 sweet potato
  • 1/3 red onion, chopped
  • 1-2 tsp. of parsley
  • 1 tbsp. walnuts
  • white wine vinegar
  • olive oil


  1. Fill a pot with water and the 1/2 sweet potato and set to boil
  2. Keep checking on the potato. When you can stab it with a fork and get 75% of the fork’s teeth into the potato, it’s time to turn off the water
  3. The sweet potato will be hot but remove it from the water and wrestle the peel off
  4. Chop the sweet potato in smaller pieces
  5. If you’re really hungry, stick the sweet potato in the freezer for 5 minutes to help it cool off. Otherwise, wait
  6. Once the potato has cooled off, put it in a bowl and add the chopped red onions, parsley and walnuts
  7. Then drizzle lightly with white wine vinegar and olive oil

Serves 1 single serving

Prep time: 10 minutes
Cooking time: 30 minutes


Don’t let the picture fool you; this photo already spurred funny comments on Facebook but the salad is delicious! (The white part is this savoury egg salad:

Avocado and egg salad recipe—as yummy as it seems odd

It sounds weird, doesn’t it? Avocado…with eggs? My mom thought of this. I raised an eyebrow at her but thirty minutes later, the salad was sitting in the freezer (to cool off) and a few minutes after that, it was sitting in my stomach, and I was happy.


  • 2 eggs (to be hard-boiled)
  • 1 avocado
  • 1 tbsp olive oil
  • 1 tsp mayonnaise
  • 1 green onion stalk, chopped
  • salt


  1. Place two eggs in a pot of water and set to boil. Remove the eggs 8 minutes after the water reaches boiling point. (And, obviously, turn off the stove.)
  2. Allow the eggs to cool while you peel an avocado and slice it into medium-sized pieces.
  3. Once eggs are cool, peel off the shell and slice the eggs.
  4. Mix eggs and avocado in a bowl with olive oil, mayonnaise and green onions. Optional: add salt for additional flavour.

Nutrition information
Calories: 368
Fat: 35 g
Saturated fat: 7 g
Cholesterol: 217 mg
Sodium: 187 mg
Carbs: 7 g
Sugar: 1.1 g
Fibre: 5 g
Protein: 7.8 g
Vitamin A: 8%
Vitamin C: 10%
Iron: 6%
Calcium: 3%

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Tomato-Cucumber Salad

Super healthy, super easy to prepare.

View post

Tomatoes and cucumber tossed in an olive oil dressing.


  • ¼ cucumber
  • 1 tomato
  • salt
  • olive oil
  • 1 tsp white vinegar
  • dried oregano


  1. Slice cucumber and dice tomatoes. Mix in bowl. Add salt to taste.
  2. Drizzle olive oil over cucumber and tomatoes.
  3. Add 1 teaspoon of white vinegar.
  4. Add dried oregano for more flavour.

Over time, I’ve come to love it more with avocado, potatoes and watercress added to it. It’s the most delicious, healthiest salad you can have!

Try adding pasta to it! I haven’t tried this yet, but it sounds brilliant!! I suggest curly pasta.

Serves 1 (multiply by number of guests to serve more)

Daily food group servings
Fruits&veg: 2-3

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    Taco Salad recipe—Super Easy, Super Quick

    Photo credit: iStock



    1. Prepare lettuce in a bowl.
    2. Sprinkle diced tomatoes and Yves veggie ground.
    3. Add dollops of sour cream and top it off with grated cheddar cheese.
    4. Sprinkle black olives.
    5. Add dressing: taco sauce or hot sauce.

    Daily food group servings
    Grain: 0 (can add crispy chips or hard taco shells for 1 serving)
    Fruits&veg: 1.5
    Protein alt: 1
    Dairy: 1

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