Outside the Salad Bowl: Spinach & Macadamia Nut Crusted Mahi

**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. This isn’t a recipe from Salad as a Meal, but I had a whole bunch of spinach left over from my egg crepe, and I wanted to find an innovative way to eat it. And I did–by crusting […]

Salad from the Pantry: Ginger-Shitake Soup Stock

**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. If you’ve never made your own stock, you are really missing out. It really isn’t all that time consuming, and it’s cheaper and infinitely more flavorful than store bought. Plus, you can customize the flavors of your stock […]

Outside the Salad Bowl: Egg Crepe w/ Spinach, Baby Shitakes & Feta

**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. When I first looked at the title of this recipe, I was sad that I wouldn’t be able to eat it, surely it had flour in it. But to my surprise, this egg crepe was just that–egg! Honestly, […]

Outside the Salad Bowl: Edamamole

**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. Patricia Wells has a great recipe she calls “Guacamole Light,” which substitutes some of the avocado for peas. Genius! I’m not a huge fan of the texture of peas, so I decided to use edamame instead (not so […]

Salad Essentials: Toppings (Vegan Savory Roasted Nuts)

**This post is part of a month-long series as I participate in the Salad as a Meal Challenge. A great way to add texture, flavor, and nutrients to a salad is to add toppings. One of my favorite toppings to add is nuts–gluten-free, crunchy, and healthy. Salad as a Meal has a recipe for curried pumpkin […]