These winter months make me crave all sorts of warming, comforting, eat by a warm fire kind of meals. I just want something in a warm grounding broth to make me feel all good inside!

So what could be better then a delicious bowl of soft noodles, heart vegetables and a delicious broth? Actually the best part of this recipe is that you can change up the vegetables to whatever suits you and add protein or even change up the noodles for rice or quinoa. That is the best part of nailing a delicious broth, it become an extremely versatile tool in your recipe book!

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We are all actually coming off being sick this entire month!! It was sick tag, first my little guy got the flu, then my middle guy caught it ( just in time for our family trip), then my older son (and he NEVER gets sick), then back to my little guy, then finally to me!! Wait, actually now to think of it my husband never got sick..lucky duck! Anyhoo we have been going strong with the soups and stews and delicious brothy goodness over here to help us all recover and fight off these critters!

The key really is a delicious broth so make sure you start off with a good veggie stock. I have a tutorial over on my IG account if your interested but stay tuned for an upcoming post here! Making your own broth is extremely easy, VERY cheap and helps you do your part in reducing food waste. The broth is made mostly from my food scraps and it turns out better then any store bought version! With a great broth it is hard to screw up any soup or ramen recipe! So make sure you spend the energy on this part of the recipe. The rest is easy. I always make veggie stock in bulk that way it is one less thing for me to think of when I need to make dinner. And with 3 kids at home this is always my priority!

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OK, on to the recipe part, which is why your here anyways right!

Soothing Mushroom Ramen Bowl

A easy to make, warming bowl filled with a grounding earthy broth that is perfect to lift your spirits and make mealtime extra special.


Credit: atmytable

Ingredients

    Ingredients:
  • 8 cups of veggie broth
  • 1 pack of ramen noodles
  • 1/2 cup of dried mushroom (any kind, shiitake is the best)
  • 1/4 cup of soy sauce / coconut aminos
  • 2 shallots, diced
  • 3 garlic cloves, diced
  • 1 tbs minced ginger
  • 1 white onion, diced
  • 1 tbs white miso paste
  • 1 tbs rice wine vinegar or mirin
  • 1 large carrot
  • 4 bok choy , quartered
  • 1 cup of fresh mushrooms, diced ( I love to use fresh shiitake or oyster mushroom)
  • (optional) some baked tofu or chickpeas to add protein
  • fresh lime juice
  • 2 tbs sesame seeds, toasted as garnish

Directions

  1. In a medium saucepan add the veggie stock and dried mushroom. Bring to a boil then remove from heat and let it sit for about 30 minutes.
  2. Remove mushroom from broth and then chop them up. Add them along with the broth to a blender and blend until smooth. At this point you can refrigerate the broth for a few days or freeze for later use.
  3. In a large pot boil some water and add in the ramen noodles. Cook per package directions.
  4. Meanwhile, in a separate pot saute the onions for a few minutes in some EVOO or water. When translucent add in the garlic, ginger and soy and mushrooms. Cook until fragrant then add in the broth. Remove from heat and add in the miso and rice vinegar.
  5. For the bok choy you can either pan fry it or bake it on a silicon mat. Coat it with a bit of olive oil and sprinkle with salt. For an easier version just add them in with the mushroom in step 4.
  6. Assemble the ramen. Add drained ramen noddles to a bowl, then ladle the broth and veggie over top. Squeeze in some lime juice and sprinkle toasted sesame seeds on top.

Its snowing here, a lot! We got hit with a snow storm yesterday here in Toronto wit some areas getting almost 25 cm in a few hours. Friends of ours in Ottawa got even more then that! For the first time in years the Toronto School Board closed! But here in Maple, a city just shy North of Toronto we got zip! I mean we got a bit of snow but its instead of being on the snow belt we were mostly spared by the huge amount of snow that got dumped here.

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Anyhoo, my kids went to school but I picked them up early to let them enjoy the bit of snow we got. We also finished the last of these Popsicle to help brighten us up. Snow storms are pretty but it can get very gloomy for a few days surrounding one. With valentines day around the corner these would also make a delicious healthy valentines day treat. You could use grapefruit juice or beets to change the color for a more festive feel!

The recipe for these is super easy and if you don’t have a juicer you can just use store bought orange juice. The benefit being these are a super healthy, mom approved treat! So when my kids asked for seconds I had no issues saying yes!

I use these popsicle mold by Onyx and they work well. I like them because the popsicles don’t stick to them, they are easy to use and reduce waste by eliminating the need for me to buy popsicles at the store, which are usually individually wrapped. And if nothing else I by making these at home I can tailor the flavour or ingredients to what my kids love!

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Citralicious Blood Orange Popsicle

A healthy refreshing treat good enough even for the adults.


Credit: atmytable

Ingredients

    Ingredients:
  • 6 medium sized blood oranges, ~ 1 cup
  • 6 navel oranges, ~ 1 cup
  • 2 tbs maple syrup
  • 1 cups of dark chocolate
  • 2 tbs coconut oil
  • 1/2 cup boiling water

Directions

  1. Peel the blood and navel oranges and juice them with a juicer. If you don’t have a juicer you can squeeze the juice out but you may need more then 6 each.
  2. Mix the navel orange juice with 1 tbs of maple syrup then pour into each mold stopping half way. Then place in the freezer for 2 hours.
  3. Once frozen mix the blood orange juice with 1 tbs of the maple syrup then pour into the mold until each mold is full. Then place back into the freezer for another 2 hours.
  4. To prep the chocolate add all the chocolate and oil to the boiling water. Let it sit for 1 minute then stir to combine. IF the chocolate hasn’t fully melted you can microwave it slowly or use a double boiler to melt fully. Let the chocolate slightly cool to not melt the popsicle.
  5. When popsicle is frozen remove from the mold then dip into the chocolate. Place onto a silicon baking sheet or a plate then return to freezer quickly. Leave it until the chocolate is fully cooled then serve!
  6. Don’t forget to enjoy!

This week I have really needed to rely on quick easy meal ideas more then ever. My husband is out of town for work (poor baby had to go to Amsterdam on business, lol) and I am super jealous, I mean solo parenting! With three boys running around demanding all my attention my dinners this week have been pretty much all stews, pasta and well nope thats it!

I first learned about this recipe thru my favorite instagramer Amanda over at mamaeatsplants. If you are not following her go check her out. She has amazing recipes, links to amazing recipes and is a huge zero waste inspiration. You can find her here. I have adapted and changed it slightly and it one of my most favorite meals to make when I don’t have a lot of time and need something warming and filling. It is delicious on its own or you can serve it over some quinoa or rice or as a baked potato topping.

Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.

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Lemony Red Lentil Carrot Stew

Warming, easy and extremely satisfying.


Credit: atmytable

Ingredients

    Ingredients:
  • 1 white onions, sliced
  • 2 garlic cloves, minced
  • 1 medium carrot, diced
  • 1 1/2 cups red lentils
  • 4 cups veggie broth or water
  • 1 tsp EVO
  • 1 tbsp smoked paprika
  • 1/2 tsp cinnamon
  • 1 tsp garlic powder
  • 1 tbsp turmeric
  • (optional) 1 tsp cumin
  • salt and pepper to taste
  • -1 lemon, juiced -1 bunch kale, chopped (roughly 2 lose cups)

Directions

  1. In a medium saucepan (or in an instant pot under saute setting) saute the onions and garlic in 1/4 cup of the veggie broth until translucent. Then add in the spices and cook until fragrant.
  2. Add in the carrots and lentils and cook for about 1 minute before adding in the remaining liquid and stir.
  3. Cook until lentils are soft and tender ( in the instant pot set to 15 minutes on bean setting). Once cooked mix in the lemon juice and kale, mix and let it sit until kale is wilted then serve.
  4. Enjoy over some steamed rice or on it’s own as a stew.  Also great topped with some sliced avocado .
  5. Don’t forget to enjoy!

So it turns out that most of my recipes come about by accident. This one is no exception and is another reminder that experimenting in your kitchen and not being afraid to sub out ingredients is a great thing (well sometimes!).

I found myself craving chili on Sunday afternoon and excited to make it because it is so easy but them confused because I had no more black beans!!! I always have black beans but for some reason (I’ll blame it on being a mom of 3…can I do that?). But I did have some leftover lentils in the fridge and as the chili was already cooking I decided that it couldn’t hurt to swap it out. So I did and ended up LOVING the texture it created. It was much more ‘meaty’ and gave the chili a hardier feel to it. So the next time I made chili with black beans I also added in some lentils and it worked so beautifully. So I had to share it on here.. so here it is:
Lentil Chili (1 of 1)

Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.
Lentil Chili (3 of 3)

Lentil Black Bean chili with Cashew Cream

Hearty, warming, satisfying. What could be better then a big delicious bowl of chili.


Credit: atmytable

Ingredients

    Ingredients:
  • 1 onion, chopped
  • 3 garlic coves, minced
  • 1 can crushed or diced tomatoes (you can use fresh tomatoes as well)
  • 2 tbs tomato paste
  • 1 cup water
  • 1 cup cooked lentils
  • 1 can of black beans
  • 1 medium carrot, cubed small
  • 1 cup of frozen peas
  • 2 tbs oregano
  • 2 tbs coconut sugar
  • 1 tsp garlic powder
  • 1 tbs smoked paprika
  • 1 tsp cumin powder
  • 1/4 tsp Chili powder
  • salt and pepper to taste
  • Garnish:
  • Fresh Avocado
  • Cilantro
  • Green onions

    Cashew Cream (optional) -1 cup of cashews, soaked and drained
  • 1/2 cup warm water
  • Juice from half a lemon
  • 1 tbs nutritional yeast
  • 1 tsp smoked paprika
  • salt to taste

Directions

  1. In a medium pan saute the onions in some EVOO or water until soft. Then add in the garlic, salt and pepper and cook for another minute.
  2. Add in the tomatoes, tomato paste, carrots and remaining spices and the water. Cook for another 5 minutes then add int he remaining ingredients.
  3. Continue to cook until the carrots are soft. Meanwhile make the cashew cream. In a blender add in all the ingredients of the cashew cream and blend (you can use unsoaked cashews but the cream may turn out slightly grainy)
  4. Serve over steamed rice or baked potato and garnish with fresh avocado, cilantro and green onions.
  5. Don’t forget to enjoy!

Never thought I would be writing up this recipe. When I first heard about tofu scramble it actually sounded kinda gross to me (not sure why). But I just didn’t understand how the texture would work. But then I decided to stop limiting myself and try it (mostly because you guys asked for more breakfast ideas). And I was so surprised!

For this recipe I used soft tofu and was super happy with the texture. I just made sure to gently squeeze out as much water that I could from the tofu beforehand (and I’m talking like 5 minutes). I didn’t bother to freeze and thaw or press it, so it’s super quick and easy! The entire recipe came together very quickly and depending on how many veggies you use (if at all) you could make this a super quick meal. I actually made this on a weekday!

Ok on to the recipe, because that’s why your hear anyways!

Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.
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Anyday Tofu Scramble

Yes Tofu scramble, because its delciious. An easy recipe that's perfect for anyday meal.


Credit: atmytable

Ingredients

    Ingredients:
  • 1 block of soft tofu
  • 1 white onions, sliced
  • 2 garlic cloves, minced
  • (optional) 1/2 cup sliced mushroom
  • 1 tbs vegan butter or sesame oil
  • ~ 1/4 cup of water
  • 1/2 tsp smoked paprika
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • (optional veggies, diced tomatoes, spinach, red onions, green olives)

Directions

  1. Before you prep the veggies gently squeeze out any water from the tofu. You can press it lightly with your hands first and then wrap it in a tea towel and let it sit while you prep.
  2. In a medium pan saute the onions in the vegan butter or oil (you can use water here but may miss out of the flavour). When soft add in the garlic, spices and mushrooms. Cook for a minute or two.
  3. Remove tofu from towel and using your hands crumble it into the pan. Add in salt and pepper and gently stir to incorporate the tofu with the spices and break up any big pieces. Try not to over stir the tofu. You can also add in any other veggies you want at this point.
  4. If the tofu starts to stick add in a bit of the water to deglaze the bottom of the pan and help the tofu loosen up.
  5. Cook until most of the water has evaporated and the tofu is dry and browned.
  6. Don’t forget to enjoy!

Ok maybe not the best name for this dish but when I think of the ingredients I used for the filling I think slaw, lol. Maybe Savoury would be a better option 🙂 Anyhoo, these are not the typical things I would fill my spring roll with but this winter challenge I am participating in has really made me think outside the box!
This is exactly what I try and get across to you all over on Instagram! Don’t be afride to experiment in your kitchen. If you mess up oh well you will learn for next time. I see so many of you being hesitant because you don’t know what flavours or spices to mix. I am not a trained chef, when I first started cooking daily for my family my food was terrible, like really I made some bad dishes. But over the years i learned what worked and what didn’t and I would not have come so far if I didn’t try. Prioritize cooking in your life. Experiment with dishes when you have time and make ones you know when your rushed!

Luckily this experimentation worked so I thought I’d share in case you wanted to try this recipe out. The prep time for you slower choppers can take a bit of time so make sure you are not trying this for the first time when your strapped for time!

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Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.

Baked spring rolls slaw and spicy peanut sauce

Savoury baked spring rolls perfect to have as a healthy treat. Plung this bad boy into the spicy peanut sauce for an extra kick in flavour.


Credit: atmytable

Ingredients

    Ingredients:
  • package of rice paper
  • 3 celery stocks, cut into sticks
  • 1 carrot, cut into sticks
  • 1 small cabbage, roughly chopped
  • 1 small bunch of kale, roughly chopped
  • 1 onion, sliced

    Sauce for filling (optional)
  • 1 tsp fresh ginger (can sub powdered)
  • 1 lime, juiced
  • 2 tbs Worcestershire sauce (I use a vegan brand)
  • 1 tbs coconut aminos or soy sauce
  • 1 tbs maple syrup
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 2 garlic cloves, minced
  • pinch of salt
  • pinch of chili flakes (more if you like it spicy)

    Spicy peanut sauce (optional)
  • 3/4 cup smooth peanut butter
  • 1/2 cup water
  • 3 tbs rice vinegar
  • juice from 1/2 lime
  • 1 tsp ground ginger
  • 1 tbs coconut aminos or soy sauce
  • 1 tbs maple syrup
  • 1 tsp siracha

Directions

  1. In a medium bowl whisk together all the ingredients for the filling (this can be made ahead of time and kept int he fridge for up to 3 days).
  2. In a separate bowl whisk together all the ingredients for the spicy peanut sauce (this can also be made ahead of time and kept int he fridge for up to 5 days).
  3. 3.Preheat oven to 425 degrees. In a medium wok or pan add saute the onions in some water or EVOO. Once soft add in all the veggies along with the sauce you previously made for the filling. Cook until veggies start to go soft then remove from the heat. Try not to overcook the veggies here.
  4. To assemble to rolls take a sheet of rice paper and submerge it in warm water. Don’t let it soak just get it wet. Place onto a clean surface. Then take some of your filling and place it in the lower 1/3 of the paper. Fold over once and then fold in the sides. Continue to roll until you get to the end of the paper. Repeat for each one (I have a video tutorial on my IG under highlight)
  5. place rolls onto a lined baking sheet (I love using these silicon mats). You can brush them with a bit of sesame oil to get them extra crispy if you like.
  6. Cook at 425 for 10 minutes then flip and cook for another 5 minutes or so.
  7. Remove from oven and serve with the spicy peanut sauce
  8. Don’t forget to enjoy!

There is not much to say about this recipe except yum! I actually never would have made this recipe but this week I was challenged to use leeks and onions in a dish. I initially made a potato, leek and onion soup (which you can find here) acctually. But this sautee is amazing on it’s own or over some steamed rice or used as a topping for my creamy potato leek soup!

 

Anyhoo, not much else to say so lets get to why your here, on to the recipe…

Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.

Tofu, leek and onion saute

A delicious and super quick protein rich dish perfect on rice, potatoes or as a creamy soup topping.


Credit: atmytable

Ingredients

    Ingredients:
  • 1 block of extra firm tofu
  • 1 white onions, sliced
  • 1 red onion, sliced
  • 1 leek, diced and cleaned
  • juice from 1 lemons
  • 4 tbs coconut aminos or soy sauce
  • 2 tbs sesame oil
  • 2 tbs maple syrup
  • 3 tbs cup of veggie broth
  • ~ 1 cup of cassava or chickpea flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • salt and pepper to tast

Directions

  1. If possible prep your tofu the morning of or night before you want to make this meal. Gently press out any extra moisture from your tofu using your hands or by wrapping the tofu in a tea towel.
  2. Mix together the coconut aminos (or soy sauce), sesame oil, maple syrup, veggie broth and lemon in a small mixing bowl. Pour half the sauce over the tofu and let it marinate. If you have time let it sit for at least 2 hours but if you are time pressed let it sit for as long as you can (20 minutes would do).
  3. Drain the tofu (you can save the sauce to add back in later). Then toss your tofu with your flour of choice. Make sure you don’t add to much flour, adding a bit at a time. Stop when the tofu is lightly covered.
  4. On a medium non stick pan (or well seasoned cast iron) dry fry your tofu by adding it to the hot pan and letting it brown on each side. If the tofu is starting to stick then add in a bit of oil.
  5. Next add in the leeks and onions and all the spices and cook for a another 2-3 minutes.
  6. Add in the rest of the sauce and continue to cook until the leeks have softened up. Remove from heat and serve over rice, noodles, potatoes or a creamy soup.
  7. Don’t forget to enjoy!

This recipe originated as my husbands recipe back when we first met. Over the years we it has developed and matured into a super easy, vegan, protein rich sauce that is perfect over noodles or rice. The sauce is made from fresh tomatoes and lentils (both of which can be made ahead of time). However, this sauce comes together in about 20 minutes which is perfect for weeknights or when your pressed for time. With three kids at my feet its meals like this that are a weekly staple. And because its loaded with fresh tomatoes and packed with lots of lentils I can get behind the pasta train! Loaded with  nutrients and packed with protein it is perfect for the adults and kids in our household!

 Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.

A easy protein rich meal that is kid approved and easy to make!.


Credit: atmytable

Ingredients

    Ingredients:
  • ~2 cups of cooked lentils (or 1 can)
  • 1 tbs EVOO
  • 1 onion, chopped
  • 3 garlic cloves, minched
  • 1 tsp smoked paprika
  • 2 tbs Italian seasoning mix
  • 1 tbs dry oregano
  • 2 tbs coconut sugar (adjust to your preference)
  • 5 medium tomatoes (roma, vine or heirloom)
  • 1 can of crushed tomatoes

Directions

  1. In a medium saucepan over medium heat saute the onions in the EVOO (for an oilfree version use water). Once soft then add in the garlic, sugar and spices and cook until fragrant (2 min).
  2. Add in the fresh and canned tomatoes and cook for roughly 5 minutes. Reduce heat and let the sauce simmer for a minimum of 15 minutes.
  3. Add in cooked lentils and continue to cook until lentils are warm and nicely incorporated into the sauce (~5 minutes).
  4. Serve over your favorite pasta, we love using either rice pasta or for an extra protein rich meal we use a red lentil fusili (like pictured above)

The idea for this recipe combination actually came from you guys! Thank you to all of you who voted and shared your input over on my Instagram stories! The results were pretty split between a soup or saute recipe so I decided to make both and boy did they pair well together!

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This month I am trying to branch out and push myself to take photos and make recipes that I would normally would not make. So, I joined a photo challenge hosted by ‘the little plantation’ to do just that. This weeks theme was leek and onions. I kind of felt like I was on a cooking show or something, having to create a photo and dish around 2 simple ingredients. These 2 ingredients actually speak warming, comforting food to me and since we are having some frigid temperatures I instantly thought of a soup! But after all your input I decided that this soup would be much better with a savory leek, onion, tofu saute to top it off!

When I was a waitress, a lifetime ago, the chef use to make a killer potato leek soup. It was rich and creamy and just so satisfying. However, it was definitely not vegan friendly or even really all that healthy! So, I thought I’d create a healthy but still creamy variation of that soup! Plus I love leeks, I find they add such a nice flavour to things, I usually don’t use them as a main component to a dish so I am was excited to challeng myself to do so!

This recipe is actually super simple and can be made stove-top or in an instant pot. I personally love instant pot meals for their convenience and ease. I can add all the ingredients in, set the timer, and it will be ready when I get home hours later! So I am excited that this soup is a perfect ‘set it and forget it’ weeknight or lazy Sunday meal. That being said you can still make it stove-top and it comes together in about 35 minutes so no worries if you go that route for this recipe.

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I always source fresh ingredients when making a soup or stew because it makes all the difference. I also make sure to have a good veggie stock that is delicious on its own. This makes a huge difference in flavor for the finished product! If you give this recipe any effort make sure it is on this part. Whether you buy your broth or make some at home, make sure it has a nice flavor to it. I personally make my own veggie broth (post to come) but do not fret if you don’t, there are some very good store bought broths out there.

veggie broth (1 of 1)But I will say, making veggie broth is actually SUPER easy, like very simple! It not only saves money and waste, but you can tailor it to incorporate all the flavors you love. Cabbage, carrots, celery, onions, garlic, mushrooms.. I always make sure to have at least some scrapes from these veggies to help make the broth super flavorful! For now you can check out the highlights in my Instagram for a tutorial on how to make your own veggie broth (Here) but stay tuned for a post in the next few weeks.

Now for the potatoes, I used white potatoes but you can use russets or yellow if that’s what you have. It wont change the flavor much but it may change the starchiness of the soup.

This soup is:

-warming
-savoury
-creamy
-satisfying

For the tofu, leek saute stay tuned for the post (coming tomorrow)

Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.

A simple yet warming creamy savory soup perfect for on a busy weeknight or lazy sunday.


Credit: atmytable

Ingredients

    Ingredients:
  • 5 yellow potates, quartered
  • 3 leeks, diced and cleaned
  • 1 large onion, roughly chopped
  • 2 shallots, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • 2 tbs vegan butter (use coconut oil if you prefer)
  • 8 cups of veggie broth
  • 2 tbs Italian seasoning
  • 1 tbs oregano
  • 1 tbs savory
  • 1 tbs smoked paprika
  • salt and pepper to taste
  • juice from 1/2 lemon

Directions

  1. Stovetop: in a large pot over medium heat saute the onions and shallots in some veggie broth until soft. Then add in garlic, leeks, butter, and spices and cook until fragrant, about 5 minutes.
  2. Instant pot: on saute setting, saute the onions and shallots in some veggie broth until soft. Then add in garlic, leeks, butter, and spices and cook until fragrant, about 5 minutes.
  3. Stovetop and instant pot: add in the potatoes and veggie broth and cover. Cook until the potatoes are soft (about 30 minutes on stovetop and 25 in the instant pot on soup setting.
  4. Remove from heat and pour into a blender. Pulse until smooth. You could also use an hand blender if you have one and don’t want it as creamy.
  5. * the soup is great as is but you could also top it with some cooked potatoes, toasted seeds or the tofu, leek saute (stay tuned for the recipe coming tomorrow)

One of the things I LOVE most when I visit my family in Brazil is to eat palm of hearts, hearts of palm? I never know which way to say it! Anyhoo, the salty buttery texture is something I absolutely love. But I can also eat an entire jar of olives in one sitting so obviously salty and savory flavours are ones I prefer!

One day I was strolling thru the grocery store and came across jarred hearts of palm. Which apparently most grocery stores carry! I had no idea but you can imagine my excitement! They are on the pricier side so I don’t make this salad often, but with everyone in our household being sick this week I decided to make this treat of a salad! Actually, the first time my older son ate hearts of palm he thought it was cheese hahahah!

This salad comes together super fast and you can buy diced olives to make it even faster! The dressing is also super simple with only a few ingredients.

This salad is perfect if you want something

Savory

Salty

Fresh

Hope you enjoy this recipe as much as we do! And don’t forget to tag me on Instagram if you make this recipe (@at.my.table)! I love to see your creations.

Brazilian Inspired Salad

Fresh light salad perfect when you want to indulge but stay healthy.


Credit: atmytable

Ingredients

    Ingredients:
  • 1 can of hearts of palm
  • 1/4 cup of black olives, pitted and sliced
  • 1 cup of baby tomatoes, diced into quarters
  • 2 tbs fresh dill, chopped
  • 2 stalks of green onions, sliced

    For the Dressing
  • Juice from 1 lime
  • 2 tbs EVOO
  • 1 tbs coconut sugar
  • 1 tsp garlic powder
  • 1 tbs mustard
  • Salt and pepper to taste

Directions

  1. In large mixing bowl add all the ingredients for the salad and mix until well mixed.
  2. In a smaller mixing bowl whisk together all the ingredients for the dressing. Pour over the vegetables and mix until combined.
  3. 3 Enjoy!