Sweet & Savory Balsamic Dressing

Sweet & Savory Balsamic Dressing

This has become a real go-to dressing for me. These flavors pair so well together, it truly makes your salad mouth-watering. Did I just use “mouth-watering'” and salad in the same sentence? Yes guys and gals! My favorite salad to create for this dressing is a kale salad with garlic roasted veggies, like these ones I make here.


*recipe makes 4 servings

If you are worried about sugar content, this recipe is easily adaptable by substituting balsamic glaze for balsamic vinegar and honey mustard for regular mustard. Then, you can add a dash of agave or honey and control the amount yourself. I get my hemp oil from Vitacost.com, and it even comes refrigerated, as this type of oil NEEDS to be kept cold at all times to retain its nutritional properties. If you’d like $10 off your first order, use my referral link. No secrets here, I get $10 off too! Thank you in advance!

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Nothing fancy here, mix and store in an airtight container for use!


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Nutritional Facts:

*Based on one serving

Calories: 160

Carbs: 6g

Protein:  0g

Fat: 14g

Hemp oil is a complete source of the essential amino and fatty acids and is widely recommended for daily use by Brendan Brazier, creator of the Thrive Diet (plant based nutrition for athletes). This oil is beneficial for your digestive system, aids in immune health and helps to recover your muscles post-workout. For more info on hemp oil, click here.


Beet Greens Chips

Beet Greens Chips

I love when I can keep food waste to a minimum. This week, after roasting some beets, I wondered what I was going to do with the greens. I didn’t quite feel like a salad, and I wasn’t planning on juicing soon. So I figured, if you can make kale chips, can you make chips out of any other green? The result was yummy and simple!


  • Beet greens (I had the greens from 3 beets)
  • 1 tbsp Nutritional yeast flakes
  • Garlic salt
  • Fresh ground pepper
  • Coconut oil spray

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Preheat the oven to 350 and cut the stems off the beet greens. Line a baking sheet with parchment paper.

Wash and dry the greens and put them in a large bowl.

Coat with your oil and seasonings.

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Spread the leaves out on the parchment paper. Don’t worry about crowding, these will shrink immensely.

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Bake for about 10 minutes.

 See below? Tiny, but crunchy, cheezy and full of flavor!

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Nutritional Facts:

*Recipe yields 1 serving

Calories: 50

Carbs: 7g

Protein: 6g

Fat: <1g

This recipe contains almost 5g of fiber and beet greens are high in Vitamins A, C & K.

Garlic Vinaigrette Eggplant & Mushrooms

Garlic Vinaigrette Eggplant & Mushrooms

Roasting veggies is one of my favorite ways to meal prep. The end product is good by itself, or over a bowl of quinoa. My favorite thing to do is serve cold over kale for a hearty salad, or make a cold pasta salad. You can mix roasted veggies with spaghetti squash or tofu for a satiating meal. Whatever your favorite combination, you can use this simple recipe as a starting point.




Preheat your oven to 350 degrees & line a baking sheet with parchment paper. I NEVER roast veggies without parchment paper–easy cleanup!

Start off by washing your veggies. I use a store bought fruit and veggie wash, but you can also soak your veggies in the sink with water and vinegar.

fruit wash

Next, cut up your veggies. For this recipe, I cubed the eggplant and cut the mushrooms in half. I like to chop my garlic small so it gets crispy. This is chef’s choice, of course.


One of my favorite trick for seasoning veggies is to buy ready-to-go salad/dip dressings. I like Simply Organic’s Dip & Salad Dressing mixes. 1 packet will season approximately 4 baking sheets of veggies. Since a packet is around $1, this technique is a truly affordable way to creatively season your dishes. You don’t have to keep a constant stock of 10 different seasonings in your pantry in order to make flavorful food.

simply organic seasoning

All you need to do from here is spray your veggies down with coconut oil and coat with the seasoning.


Pop the pan in the oven and give it about 45 minutes. You may need to spray your veggies with more coconut oil halfway through to prevent dry-out.

Nutritional Facts:

*Information based on recipe yielding 3 servings

Calories: 80

Carbohydrates: 11g

Protein: 6g

Fat: <1g

This recipe has 480g of potassium per serving, more than 1 medium banana (which has 422g), and over 8g of fiber! Eggplants are an excellent source of B Vitamins and antioxidants. Mushrooms are a nutritional powerhouse, containing Vitamin D, Vitamin B, several essential minerals, and are hearty and satisfying.