This version could also be called “Queso Fresco, where have you been all my life? And please never leave me.” Because really, why have I waited this long to try queso fresco? It’s just so fresh (duh) and milk-y, in a good way! It works so well with this salad; it is not overpowering like cheddar sometimes can be, but it is distinguishable from the other elements. Also, why have I not moved to L.A. yet so I can have avocado every day of my life??

Taco Salad v 2.0

• shredded Romaine lettuce

• refried beans

• salsa of choice (I like Herdez medium)
• 1/2 avocado, diced
• 1 oz. queso fresco, crumbled

I like salads with warm and cold components, so I heat the beans before eating, but if you don’t like warm and cold at the same time, cold beans would be ok.

These are easily my favorite comfort food. I would have eaten these everyday as a kid if that were an option. Even before I was a vegetarian, my grandma’s (ok and maybe Taco Bell’s) bean burritos were my favorite things ever. There is probably a home video of me talking about how much I liked beans. I was a cool kid, ok?

Much to delight, pinto beans are very easy to make yourself - and you avoid that tin-y taste from canned beans! There are two methods for making them- 1, on the stove top (takes 4 hours, you have more control over cooking), or 2, in the slow cooker (takes 6-8 hours, less work). I prefer cooking over the stove top (because that’s how my mom makes them) but I’ve done both and been successful.

Pinto Beans

• 1 small bag dried pinto beans
• Water, enough to cover beans + 1 inch
• 1-2 tbs shortening
• salt, to taste

Method 1:Sort beans, discarding rocks and broken beans. Rinse, then place in large pot (3 qt?) along with shortening and salt and cover with water + 1 inch. Bring to boil then reduce heat to low and simmer for about 4 hours, until soft. Check occasionally to make sure there is enough water so the beans don’t burn. Add water as necessary. When done, taste and add salt as necessary.For refried beans, mash beans and liquid!

Method 2:Same as Method 1 until place in a large pot. Place instead in slow cooker, set to low, cover and let cook! I would still check occasionally the water level and add water as necessary, but maybe adding more water at the start would eliminate this step.

Keep in air proof container in the refrigerator for 3-5 days.

Uses:burritos, bean tacos, tostadas, bean enchildas, taco salad, bean dip, side, etc… Eat them plain! They are so good!

vegetarianfoodie:

Fish free Nicoise salad

Have I mentioned how much I love spring and summer? When strawberries (and all berries for that matter) are in season and not $5 a carton.. It is beautiful. But as much as I love having strawberries in my refrigerator, I tend to be very boring in how I use them - almost exclusively in smoothies.. Strawberries and bananas are my staples, they just complement so many other flavors!

Well, I decided to be adventurous and try and new salad. Usually spinach is my go-to for fruit+salad, but I was out so I used leaf lettuce instead. Mixed with some seed and cheese, it was lovely and spring-y and good!

Strawberry Spring Salad

• Leaf lettuce, or spinach, or other mild lettuce
• 4-5 strawberries, quartered
• 1/4 cup dried fruit of choice (I used blueberry craisins)
• 1/4 cup sunflower seeds
• 1 oz colby jack cheese, cubed (cheddar would also be good, or goat cheese mmm)
• Italian dressing (or a strawberry vinaigrette!)

*If making ahead of time and bringing to work or party or wherever, wait to put dressing on until right before eating, otherwise everything else can go in one container! :)

This was supposed to be my attempt at a Shamrock shake, but it ended up too chocolate-y so it is a Thin Mint smoothie instead!

Thin Mint Smoothie

• 5 Thin Mints, crushed
• 1 frozen banana
• 1/2 frozen avocado
• 1-1/2 cups soy milk (or milk of your choice)

• Blend all ingredients until desired consistency. Add more milk as needed. I like a thicker shake/smoothie so I probably used closer to 1 cup.

I got a couple mangoes and some kale in my Bountiful Baskets this weekend, so I was excited to experiment! I’ve heard mixed reviews on kale in smoothies, but I didn’t have any spinach so I used it anyway.

Strawberry-Mango-Kale smoothie

• 5 strawberries, quartered
• 1 mango, diced (I froze mine beforehand)
• 1-2 kale leaves (is that what they’re called? I have no idea)
• 1 scoop soy protein powder(optional)
• 1 cup Soy/almond/regular milk
• additional milk or water for desired consistency

Blend all ingredients until smoothie-consistency. *Note* I tend to like my smoothies thicker, so adjust accordingly!

Review: The kale was kind of strong, I might use less next time or use more fruit!

It’s officially Spring!!! Which means it’s almost Summer!! Which means spring/summer fruits in season!! :) Farmer’s market, sun, shorts, dresses.. This is my favorite time of the year. In honor of the start of Spring, I had a lovely little spinach salad!

Strawberry Pineapple Spinach Salad

• 2 cups fresh spinach or baby spinach
• 1/4 cup strawberries, sliced
• 1/4 cup pineapple, diced
• 1/4 cup raisins
• 1-2 tbs flax seed or sunflower seeds
• dressing of choice- Poppyseed would be good, or a strawberry vinaigrette

Get in your 5-7 a day and eat your colors! :)

Applebees’ Santa Fe Salad is one of the only things I eat there (along with french fries) but it is so good! I am usually super boring when I make my own salads (Romaine lettuce, carrots, cucumber, raisins, cheese, maybe onions and tomato!) but tonight I was “inspired” - I had 10 minutes to make lunch to bring to work and I had some Morningstar chicken nuggets in my freezer, and an avocado that was about to go bad.

Santa Fe Chik’n Salad

• 2 cups Romaine lettuce (I don’t actually measure anything, this is approximate)
• 4-5 vegetarian chicken nuggets
• 1/2 avocado, diced
• 2 tbs Greek yogurt
• 3-4 tbs salsa
• opt. tortilla chips

1. Cook chicken nuggets according to package, either microwave or oven/toaster oven (toaster oven/oven makes them crispier!)
2. In small bowl, mix avocado and Greek yogurt until combined to form dressing.
3. Enjoy!
4. *If you are not eating the salad right away, keep everything separate until you do eat, to preserve flavors/textures.

juliannpaige:

Strawberry Lemonade

This drink is perfect! It’s refreshing, delicious, sweet, tart. And lets face it, since it’s always summer in South Florida, this really is the perfect year round drink. For the rest of you non Floridians who can’t seem to warm up, break out your copy of Dirty Dancing, or maybe Netflix some Gilligan’s Island, pour yourself a glass of this delicious treat of a drink, and mentally escape that miserable snow :).

Add 1 cup water with 1/2 cup sugar (you can use 1/4 cup if you prefer a more tart  lemonade) in a pot over high heat until dissolved. Remove from heat and chill in the refrigerator. Once chilled, pour into a pitcher, and add 3 more cups of water and 3/4 cup of fresh lemon juice (MUST be freshly juiced, about 4-6 lemons, if you can find Myer lemons then please use those!). Take 2/3 of a container of strawberries, wash and hull. Place them in a blender until liquified. Pour the strawberry juice into a fine mesh strainer, and with a wooden spoon press and rub until all the juice is worked out and all you have left is dried clumps of strawberry pulp. Add the strained juice into the pitcher. Mix well. Chill before serving!

If you want to get really fancy… you can fill up an ice cube tray with some of your strawberry lemonade mixture. Once frozen, add a few to a glass along with the lemonade and a sprig of fresh mint and a slice of strawberry on the rim! Cheers!