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Multi Seed Crisps ~ Homemade Vegan Crackers

Multi Seeded Crisps are a delicious vegan cracker that's perfect for snacking and dipping!

These vegan Multi Seed Crisps are a deliciously crisp cracker just perfect for snacking and dipping ~ and they couldn’t be easier to make!

Multi Seeded Crisps are a delicious vegan cracker that's perfect for snacking and dipping!

I was so intrigued when I saw this recipe on my blogging friend Angie’s blog ~ there’s nothing but seeds and water in these amazing crackers!  I’m always drawn to super minimalist recipes like this ~ I wonder, do they work?  How do they work??  I’m happy to report that these multi seed crisps are, well, super crisp, and go great with dips.  This is a fun recipe to play with ~ it’s almost magical how a bowl of wet seeds comes together into an actual cracker.

TIP: A key component in this recipe is the chia seeds, when they mix with water they thicken and form a sort of glue that bonds the seeds together ~ so whatever mix of seeds you come up with, don’t leave them out!

Making Vegan Multi Seeded Crackers with seeds and water!

Once you add the warm water you’ll let the seeds sit for about an hour and let the chia do their thing.

Mixing up Multi Seeded Crisps for a cool vegan cracker made entirely from seeds!

Then you’ll spread them out on a couple of lined baking sheets.  Don’t worry about spreading it from edge to edge, but get it nice and even and thin.   I used a drinking glass as my ‘rolling pin’.  It will bake in a low oven until it becomes crisp like a cracker ~ only there’s no flour involved, just seeds!

Rolling out the seed mixture for Multi Seeded Crisps

These multi seed crisps have to be one of the most minimalist recipes I’ve shared on the blog.  Well, come to think of it, my PARMESAN CHEESE CRISPS were just as simple, but these are right up there.

Multi Seed Crisps ~ homemade vegan crackers made entirely from seeds!

Use the larger crackers with dips, and munch on the little shards all by themselves.

Multi seed Crisps are a homemade vegan cracker that's made entirely of seeds!

Bird food?  Maybe, but the birds are smart, seeds are super duper healthy.

TIP: Seeds, like nuts, don’t keep forever, the healthy oils in them can go rancid.  Use fresh seeds for these crisps and store them in airtight containers in a cool dry place. 

*Recipe adapted from Angie’s Recipes

Multi Seed Crisps

Multi Seed Crisps

Ingredients

    About 3 cups total seeds, I used:
  • pepitas (pumpkin seeds)
  • sunflower seeds
  • sesame seeds
  • poppy seeds
  • flax seeds
  • quinoa or millet
  • buckwheat groats
  • amaranth
  • hemp seeds
  • chia seeds (make sure you have at least 3 Tbsp)
  • 1 tsp caraway seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp onion salt (optional)
  • 1 1/2 cups warm water

Instructions

  1. Set oven to 300F
  2. Mix all the ingredients together in a large bowl and add the warm water. Stir well and let sit for an hour, stirring every 15 minutes.
  3. Line 2 baking sheets with parchment paper or silicone mats. Divide the seed mixture between the two pans and pat or roll the seeds out into a thin even layer. You won't fill the entire pans, but get it nice and thin.
  4. Bake for an hour, or until firm and crisp. Let cool on the pans and then break into pieces.
  5. Store in an airtight container at room temperature.
http://theviewfromgreatisland.com/multi-seed-crisps-recipe/

Notes:

  • You definitely don’t need to use as big a variety of seeds as I have here, but you’ll want to have a good mix of sizes, because if you use only large ones like pumpkin and sunflower the crackers won’t hold together.  There are lots of varieties, so mix and match.

 

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Vegan Multi Seed Crisps couldn't be easier to make ~ you only need seeds and water! |healthy | appetizers | cheese and crackers | homemade crackers

Spicy Citrus Salad with Black Olives

Spicy Citrus Salad with Black Olives ~ this healthy Mediterranean fruit salad is packed with the sunny flavors of the Mediterranean!

Spicy Citrus Salad with Black Olives ~ this glorious salad in the Mediterranean tradition is an experience not to be missed.  It’s proof positive that not all fabulous salads are leafy and green!

Spicy Mixed Citrus Salad

If you’ve never had a salad of citrus and olives, I think you’ll be glad you stumbled on this one today.  These are flavors you don’t encounter in the US very often, but if you are familiar with the cuisines of any of the countries that line the Mediterranean sea, from Syria to Morocco you might have had a citrus, green olive, and fresh oregano salad, or maybe a plate of oranges paired with dates, and mint.  Imagine tart white grapefruit layered with paper thin fennel, or berry-sweet blood oranges dotted with sharp feta.  The food of this sunny region is lusty and colorful, and no one shrinks from mixing fruit with bold spices and herbs.  Today’s Spicy Citrus Salad is a nod to that luscious tradition, and I’ve made it even more fun and colorful by mixing lots of citrus varieties.

Spicy Mixed Citrus Salad ~ this bold Mediterranean fruit salad is packed with fresh parsley, studded with oil curred olives, and drenched in a spicy vinaigrette.

I love to use citrus fruit in salads, it’s such a nice way to add a juicy burst of flavor to lots of different kinds of recipes ~ my classic CHINESE CHICKEN SALAD wouldn’t be the same without those tiny Mandarin orange segments, and they’re surprisingly tasty considering they come out of a can!  A more unusual example is my ROASTED BRUSSELS SPROUT AND POMELO SALAD…pomelo is a large grapefruit type citrus.  You can use a little bit of fruit, or go all out like I did with my BLOOD ORANGE AND JICAMA SALAD.

Spicy Citrus Salad with Black Olives ~ this healthy Mediterranean fruit salad is packed with the sunny flavors of the Mediterranean!

For this citrus salad you’ll want to ‘supreme’ the fruit.  That just means removing the individual segments from the membranes that separate them.  It’s very easy to do, you just slice off both ends of the fruit and use a sharp serrated knife to slice away the rind, taking care not to remove too much of the fruit as you go.  Then hold the peeled fruit in one hand and slice out each segment, leaving the membrane behind.

TIP:  Use a sawing motion and a small sharp serrated knife like these to supreme citrus fruit, the serrations help remove the fruit without damaging the sections.

Sectioning citrus fruit for Spicy Citrus Salad

TIP:  Like all fruit salads, this one is best eaten right away.  If you like, you can supreme the fruit and save it in the refrigerator and then assemble the salad close to when you want to enjoy it.  Remember to drain excess juice from the fruit.

*My Cara Cara and Blood Oranges come from the Limoneira ranch in Ventura County.

Spicy Mixed Citrus Salad

Yield: serves 4-6

Spicy Mixed Citrus Salad

Ingredients

  • 2 navel oranges
  • 2 blood oranges
  • 1 white grapefruit
  • 1 red or pink grapefruit
  • 2 Cara Cara oranges
  • 2 cups parsley leaves
  • 1 cup oil cured Moroccan olives
    dressing
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar (or more to taste)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp hot smoked paprika
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp fresh cracked black pepper

Instructions

  1. Whisk together the dressing ingredients and taste to adjust any of them. Set aside.
  2. Remove the rinds and segment all of the citrus fruit. Drain off the excess juice and put in a large bowl.
  3. Chop the parsley and add to the bowl, along with the olives.
  4. Drizzle the dressing over the salad, toss lightly, and serve.
http://theviewfromgreatisland.com/spicy-citrus-salad-black-olives/

Notes:

  • Don’t skip the large amount of parsley in this salad, it adds a wonderful fresh flavor.  And don’t be tempted to use another, stronger herb, like basil or thyme, which would overwhelm the citrus flavors.
  • If you are using oil cured olives, they most likely contain pits, be sure to warn your diners.

 

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Spicy Citrus Salad with Black Olives ~ a healthy fruit salad with the sunny flavors of the Mediterranean | blood orange | grapefruit | Navel orange | Cara cara orange | Moroccan | Italian | side dish | Paleo | Whole 30 | gluten free

Blueberry and Broccoli Pasta Salad

Broccoli and Blueberry Pasta Salad

Blueberry and Broccoli Pasta Salad with a tangy Lemon Buttermilk Dressing ~ spring forward with this colorful and healthy pasta salad made with Chickapea gluten free pasta, lots of fruits and veggies, and an extra dose of crunch!

*Hey guys ~ I’m teaming up with Chickapea Pasta today, thanks for supporting me and my brand partners, I only work with the very best, and they help keep tvfgi up and cooking!

Broccoli and Blueberry Pasta Salad

This salad was fun to fun to invent, and so easy to put together once I had all the flavors figured out., but honestly, when I told my husband I was making a salad with blueberries and broccoli he screwed up his face in the most annoying way.  If you’re not sure about blueberries and broccoli just trust me ~ the first bite of this wonderful salad will convince you.  It all starts with a box of naturally gluten free Chickapea Pasta, made from just 2 ingredients ~ organic chickpeas and lentils!  So you can see where we’re going here…this salad is not only yummy, it’s honest to goodness super food.  My spirals are full of fiber, protein, vitamins, and minerals ~ no empty carbs here.

There are carbs, and then there are smart carbs ~ smart carbs like chickpeas and lentils are better for us because our bodies burn them more slowly and evenly, preventing the spikes in blood sugar that can lead to diabetes and other health issues.

Chickapea gluten free pasta ready to be made into a delicious Broccoli and Blueberry Pasta Salad with Lemon Buttermilk Dressing

After cooking and draining, I toss the pasta with some of my lemony buttermilk dressing ~ it keeps the pasta from sticking together, and will also soak in a bit while I prep my other ingredients.  This salad has an unusual mix of fresh veggies and fruit, along with dried fruit, nuts, and seeds.  The end result is really wonderful, I love the contrast between the sweet and savory flavors

TIP: This salad is sophisticated enough for an adult palate, but also a great kid-pleaser ~ those juicy blueberries and crunchy apples can help introduce the joys of broccoli to your picky eaters,

Broccoli and Blueberry Pasta Salad with Lemon Buttermilk Dressing

You can make this healthy pasta salad recipe in the morning, it will hold up fine in the refrigerator.  I like to refresh it with a little more dressing just before serving.   The dressing is a tangy mixture of lemon juice, poppy seeds, buttermilk, and mayo…not as thick as most mayonnaise based dressings and so delicious  I could eat it with a spoon!  I used a similar dressing for my CHICKEN SALAD WITH POPPY SEED MAYONNAISE, but that one doesn’t contain buttermilk.  If you want to try a mayo-less version, check out my LEMON POPPY SEED DRESSING recipe.

Dressing a colorful and gluten free Broccoli and Blueberry Pasta Salad with Lemon Buttermilk Dressing

Why are smart carbs so important?

So many of the carbs we consume in our Western diet are empty, overly processed carbohydrates like white bread and white rice.  They’re wreaking havoc with our bodies and leading to all sorts of health problems like obesity and diabetes.  But I love carbs, and I’m not about to do with out them, so I try to replace the empty ones with better choices.   Good carbs, or smart carbs, are foods like whole grains, fruits, vegetables and beans.   You can instantly improve your diet by simply switching out refined flour pasta with this chickpea and lentil pasta, I love simple solutions like this!

Broccoli and Blueberry Pasta Salad with Lemon Buttermilk Dressing is a fresh, healthy, and gluten free pasta salad just bursting with flavor and crunchy texture!

The flavors in this salad work together so well, I hope you give it a try, I have a hunch it’ll become a family favorite.  And if you have little ones who would live on pasta if they had their way, this is a really smart choice for them.  My youngest daughter wanted ‘buttery pasta’ 24/7, I wish Chickapea had been around for me then :)

Chickapea pasta tastes just like regular pasta, I can’t tell the difference.  The texture is firm and chewy, no limp noodles here, and they hold up beautifully in sauces and salads like this one.

Broccoli and Blueberry Pasta Salad

I’m thrilled to be working with a team of talented bloggers as part of the Chickapea influencer team ~ I hope you follow me on facebook, Instagram, and Pinterest because I’m sharing lots more easy recipes you can make with your Chickapea pasta.

Blueberry Broccoli Pasta Salad

Yield: serves 4-6

Blueberry Broccoli Pasta Salad

Ingredients

  • 8 ounces (227g) Chickapea Spiral Pasta
  • 1 cup small broccoli florets (175 grams)
  • 1/2 cup blueberries (50 grams)
  • 1/2 cup diced apples (50 grams) tossed with lemon juice to prevent browning
  • 1/3 cup golden raisins (50 grams)
  • 1/3 cup dried cranberries (40 grams)
  • 1/4 cup diced red onion (50 grams)
  • 1/4 cup sunflower seeds (45 grams)
  • 1/4 cup sliced almonds (35 grams)
    dressing
  • 1/2 cup mayonnaise (120 grams)
  • 3 Tbsp buttermilk (45 mL)
  • juice of 1/2 lemon
  • 1 Tbsp poppy seeds (15 mL)
  • salt and pepper to taste

Instructions

  1. Cook the pasta in plenty of salted water for 7 minutes, stirring occasionally. Drain and rinse the pasta in cold water to stop the cooking. Put in a bowl and drizzle with some of the dressing, toss gently.
  2. Put the broccoli in a microwave safe bowl with a tablespoon of water and microwave for 90 seconds. Drain.
  3. You can assemble the salad in two ways ~ You can arrange the ingredients on top of the pasta, and then dress and toss at the table, or you can mix everything together, it's your call.
  4. Add just enough dressing to moisten the salad without drowning it, you can always add more later.
  5. Refrigerate until ready to serve.
http://theviewfromgreatisland.com/blueberry-and-broccoli-pasta-salad-recipe/

Notes:

  • If you like, add some cheese to this salad, I think mild cheddar, Gouda, or Monterey Jack would work well, and cut it in a small dice.
  • You can incorporate Chickapea pasta into any of your favorite pasta recipes, like my Israeli Pasta Salad, or my Pasta Salad with Tuna.
  • If you can’t find Chickapea pasta at your local store, you can find it on Amazon, HERE.

 

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Broccoli and Blueberry Pasta Salad with Lemon Buttermilk Dressing ~ this healthy and colorful salad is made with delicious Chickapea gluten free pasta ~ |salad | gluten free | picnic | Memorial Day | 4th of July |

Traditional Irish Leek and Potato Soup

This is a simple and satisfying Leek and Potato Soup, straight from the Irish countryside. Serve it with a drizzle of soured cream, some fresh snipped chives, and a big chunk of soda bread.

This authentic and satisfying Leek and Potato Soup comes straight from the Irish countryside.  Serve it with a drizzle of soured cream, some fresh snipped chives, and a big chunk of warm soda bread.

Irish Leek and Potato Soup ~ a traditional farmhouse recipe that is simple, hearty, and satisfying.

This traditional farmhouse recipe couldn’t be easier, or more satisfying.  Soup is one of the most elemental forms of cooking, and there’s something about ladling out steaming bowls of soup to the family that is so gratifying.  This one has no bells and whistles ~ it’s based on fresh, great quality ingredients, simply prepared.

A super easy and delicious Leek and Potato Soup, straight from the Irish countryside.

Leeks and potatoes are a classic Irish pair.  Both vegetables grow easily and plentifully in Irish soil, and they find their way into so many great recipes.  Leeks can seem formidable when they’re raw from the supermarket, but once sliced and sauteed in butter they become meltingly tender and delicious.  As for the  potatoes, I use starchy russets (baking potatoes) because they provide the perfect ‘creamy’ texture to this soup without any cream.

TIP: Traditionally the Irish don’t cook with many herbs and spices and the flavors tend to be mild, so be sure to add enough salt and freshly cracked black pepper to your soup.  If you’re so inclined, some crumbled crisp bacon or finely diced ham makes a great topping!

Cooking up Traditional Irish Leed and Potato Soup

This Irish leek and potato soup is a true 30 minute meal ~ the vegetables are cooked just long enough to soften them, and then the soup is pureed and ready to serve.

You can process it to a super smooth or a chunky consistency.  I learned an interesting thing making this soup, though…when you process cooked potatoes they develop a slightly ‘gluey’ texture.  It has something to do with their starch molecules.  You’ve probably experienced it if you’ve ever whipped potatoes in a processor, blender, or with electric beaters.  Some people don’t mind this at all, and some find it not so nice.  Anyway, one way around that is to puree everything except the potatoes.  You can put the potatoes through a ricer and then mix them back into the soup, thus avoiding the problem.

This is a simple and satisfying Leek and Potato Soup, straight from the Irish countryside. Serve it with a drizzle of soured cream, some fresh snipped chives, and a big chunk of soda bread.

To go along with your farmhouse soup, I’d suggest my IRISH FISHCAKES WITH 30-SECOND TARTAR SAUCE.  And after dinner, don’t forget a nip of my HOMEMADE IRISH CREAM.

TIP: The secret ingredient that gives my soup its appealing green color is a handful of garden peas, fresh or frozen. This is a little trick I learned back when I made my HAM AND PEA SOUP ~ that soup is a gorgeous green!

~Recipe adapted from Irish Pub Cooking

Traditional Irish Leek and Potato Soup

Yield: serves 6

Traditional Irish Leek and Potato Soup

Ingredients

  • 4 Tbsp butter
  • 1 onion, chopped
  • 3 large leeks, trimmed, sliced, thoroughly rinsed, and dried
  • 2 russet potatoes, peeled and diced
  • 3 1/2 cups chicken stock (or vegetable stock)
  • 1/2 cup frozen peas
  • salt and fresh cracked black pepper
    garnish
  • sour cream thinned with milk
  • snipped chives

Instructions

  1. Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often.
  2. Add the stock to the pan and bring up to a simmer. Cover, turn down the heat and simmer for about 15 minutes, or until everything is tender. Add the peas to the pot just long enough to defrost them.
  3. Working in 2 batches, process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.
  4. Serve piping hot with a drizzle of sour cream and a sprinkle of chives.
http://theviewfromgreatisland.com/traditional-irish-leek-and-potato-soup/

Notes:

  • Be sure to remove the tough outer layers and ends off your leeks, and then, after slicing, immerse them in lots of cold water and separate the outer rings to release all the dirt and grit.
  • Craving  more traditional Irish grub?  How about a Dublin Coddle, or a plate of Bangers and Mash?

 

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This is a simple and satisfying Leek and Potato Soup, straight from the Irish countryside. Serve it with a drizzle of soured cream, some fresh snipped chives, and a big chunk of soda bread. |CREAMED SOUP | LUNCH | ST. PATRICK'S DAY | IRISH RECIPES

 

Firecracker Chicken Lettuce Wraps

Firecracker Chicken Lettuce Wraps

Low carb eating just got a whole lot more interesting with my Firecracker Chicken Lettuce Wraps!  Who needs rice when you’ve got fresh crunchy lettuce leaves?  Everybody’s going to come back for seconds and thirds, and that’s ok because this meal is low calorie and super healthy!

Firecracker Lettuce Wraps ~ I made my famous Firecracker Chicken and served in in lettuce cups for the ultimate low carb meal ~ the chicken is juicy, the peppers are colorful and crunchy, and the sauce is sweet 'n spicy!

My family teases me that I’m sometimes my own biggest fan when it comes to the food I make, and I don’t deny it ~ I love to eat, and when I make something extra delicious like these firecracker chicken lettuce wraps, I’m not shy about letting everybody know about it.   This is one of those times when I couldn’t contain my enthusiasm.  I mean, come on, how can you resist it ~ a sweet and spicy stir fried chicken with lots of colorful peppers loaded up on fresh lettuce leaves, it’s delicious with zero guilt.  You can eat as much as you want ~ and believe me, we did!

Firecracker Chicken Lettuce Wraps ~ a fun and deliciously low carb meal!

I adapted the filling for these lettuce wraps from one of my favorite Asian recipes on the blog, FIRECRACKER CHICKEN.  I love colorful bell peppers and this dish really shows them off.  The heat comes from dried chili peppers (you can use chili flakes if you like) and a shot of sriracha in the sauce.

Firecracker Chicken Lettuce Wraps

You can translate most Chinese stir fry recipes into lettuce wraps ~ just make sure to chop everything into a small dice, and thicken the sauce enough so that it isn’t too sloppy to eat with your hands.  I had trouble deciding which classic Chinese recipe from the blog to try, and I think my KUNG PAO TOFU or my SPICY CASHEW CHICKEN would have been equally great in these lettuce wraps.

Firecracker Chicken Lettuce Wraps

I cut the peppers and onions into perfect 1/2 inch dice with one of my favorite kitchen tools, my Stainless Steel Alligator Chopper.  This heavy duty chopper, which is made in Sweden, is a replacement for the lightweight plastic model that I used last year.  The plastic choppers are good up to a point, but they don’t hold up to to heavy use.  This chopper is a serious kitchen tool and I love the even cut I can get on so many types of food.  For lettuce wraps this is especially important because you want everything to fit easily into your leaves of lettuce.

I even diced my chicken tenders with the chopper! (Just be sure to cut the veggies first, and clean it thoroughly after the chicken.)

Firecracker Chicken Lettuce Wraps are a spicy and colorful low carb Asian dish that everybody loves!

These Firecracker Chicken Lettuce Wraps are a perfect choice for busy day meals, or even entertaining.  You can make the filling up to a day before, and then just heat it up when you’re ready to wrap.

Firecracker Chicken Lettuce Wraps

Yield: serves 4

Firecracker Chicken Lettuce Wraps

Ingredients

  • 1 lb chicken tenders, cut in small, even dice
  • vegetable oil
  • 3 cloves garlic, minced
  • 1/4 cup fresh minced ginger
  • 1 medium onion, cut in small dice
  • 4 bell peppers, multi colors, cut in small dice
  • 4 dried hot pepper, thinly sliced (or chili pepper flakes to taste)
  • 1 head butter lettuce, individual leaves separated
    garnish
  • sliced green onions
    sauce
  • 3/4 cup pineapple juice (canned is fine)
  • 1 Tbsp soy sauce
  • 1 Tbsp hoisin sauce
  • 1 Tbsp honey
  • 1 Tbsp plum sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sriracha sauce
  • 1 Tbsp cornstarch

Instructions

  1. Whisk the sauce ingredients together and set aside.
  2. Heat 2 tablespoons of oil in a wok until hot and stir fry the chicken, in two batches, until it is no longer pink. Remove to a plate.
  3. Add more oil and saute the onion, ginger, and garlic for 5 minutes, stirring constantly. Add the peppers, both sweet and hot, and stir fry for another few minutes. The peppers should be bright and crunchy, don't let them get soft. Remove to a plate.
  4. Add the sauce to the pan and bring to a simmer, stirring or whisking until it thickens. Add the chicken (and any juices) and the peppers etc back into the pan and give everything a good mix. Continue heating until everything is nice and hot.
  5. Serve spooned onto the lettuce leaves and top with the sliced green onions. Or, spoon the sauce into a bowl and let people serve themselves.
http://theviewfromgreatisland.com/firecracker-chicken-lettuce-wraps-recipe/

Notes:

  • I like to use butter lettuce, but really any lettuce can work, just be aware that if it’s too stiff or brittle it will be harder to eat.  You can even make tiny appetizer sized bites using endive or other small sturdy lettuce leaves.
  • Don’t assemble your wraps until you are ready to eat or the lettuce will wilt.
  • For other healthy ways to enjoy Kung Pao Chicken, try this Baked Kung Pao Chicken, or my Kung Pao Tofu!

 

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Low carb eating just got a whole lot more interesting with my Firecracker Chicken Lettuce Wraps! Who needs rice when you've got fresh crunchy lettuce leaves? Everybody's going to come back for seconds and thirds, and that's ok because this meal is low calorie and super healthy!

Thai Beef Salad

Thai Beef Salad, a tangy and spicy salad made with sliced steak, fresh herbs, and a spicy garlic and ginger dressing ~ theviewfromgreatisland.com

Thai Beef Salad ~ it’s in a league all by itself, with ribbons of rare steak, tons of fresh herbs like basil, mint, and cilantro, feathery slices of red onion, crunchy cukes, hot peppers, and a tangy garlic ginger dressing ~ can you resist?

Thai Beef Salad, a tangy and spicy salad made with sliced steak, fresh herbs, and a spicy garlic and ginger dressing ~ theviewfromgreatisland.com

This is a salad that needs to have room to breathe…spread it out on a a big platter so you don’t crush the delicate herbs or hide that fabulous steak.  The ingredients in this one of a kind salad make your mouth water just looking at them, so show them off!

The flavor lowdown~ the key elements that distinguish a Thai Beef Salad are a combination of basil, cilantro, and mint, along with lime, ginger, garlic, soy and fish sauce.  Hot peppers provide an important kick of heat.

Thai Beef Salad ~ a tangy and spicy steak and herb salad with the distinctive flavors of Thailand!

I think main course salads like this are such a great way to eat.  I go through periods where I cut carbs to drop a few pounds, and I have to say this is the ultimate way to do that.  This meal is light yet exploding with flavor, believe me, you’re not missing a thing here.  I do other main course salads that aren’t just piles of lettuce, too…my NICOISE SALAD is loaded with tuna, beans, and eggs for a ton of protein.  My CHINESE CHICKEN SALAD is another healthy but hearty salad that helps shed pounds without leaving you hungry.

Thai Beef Salad is a healthy main course salad that just explodes with flavor!

This Thai Beef Salad is a great example of a dish that might seem exotic and unapproachable for a regular family meal, but turns out to be no more trouble than any other salad.   While the flavors are layered and complex, there aren’t any hard to find ingredients in here.  Don’t have fish sauce?  You should!  It’s right there next to the soy sauce, pick some up next time you’re shopping. (You’re going to need it if you want to make my SHRIMP PAD THAI)

TIP: Take your time through the produce section and choose the freshest looking herbs ~ if you’re near a farmer’s market, all the better.  If you need to buy the herbs ahead of time, snip off the bottoms of their stems and put them in a glass of water.  Cover loosely with a plastic bag and store in the refrigerator.  

A vibrant and healthy Thai Beef Salad is a zesty 30 minute meal that everybody goes wild for!

If you make this please snap a shot of it and share it with me on social media ~ use the hashtag #tvfgi!  Follow me on instagram and get sneak peeks at what’s coming up on the blog.

Thai Beef Salad is a healthy main course salad full of fabulous flavor and protein!

Thai Beef Salad

Yield: serves 4

Thai Beef Salad

Ingredients

    dressing
  • 3 Tbsp fresh squeezed lime juice
  • 3 Tbsp vegetable oil (I used canola)
  • 1 Tbsp soy sauce
  • 1 Tbsp fish sauce
  • 1 tsp sesame oil
  • 1 Tbsp brown sugar
  • 1 clove garlic, minced
  • 2 Tbsp minced fresh ginger
    salad
  • 1 lb top sirloin steak (or any cut you like)
  • vegetable oil
  • 8 large leaves of red leaf lettuce, rough chopped
  • 2 small Persian cucumbers, thinly sliced (don't peel)
  • about 1/2 a small red onion, sliced paper thin (I used a mandolin)
  • a handful of fresh basil leaves (thinly shred them if they are large)
  • a handful of fresh cilantro leaves
  • a handful of fresh mint leaves
  • 2 small hot red peppers, thinly sliced, seeds and all
  • 1/3 cup peanuts, chopped

Instructions

  1. Whisk the dressing ingredients together and set aside.
  2. Heat a skillet or grill pan over high heat until very hot. Brush the steak lightly with oil on both sides and grill for about 3 minutes per side for rare, or until it's done the way you like it.
  3. Set the steak on a plate and cover with foil, let it rest for 10 minutes. Then slice it very thinly across the grain with a sharp knife.
  4. Arrange the lettuce across the bottom of a platter. Top with the cucumbers and onion slices, separating the rings as you scatter them around.
  5. Next add the steak and fresh herbs. Scatter the hot pepper rings over the top, along with the peanuts.
  6. Drizzle the dressing liberally over all, and serve immediately.
http://theviewfromgreatisland.com/thai-beef-salad/

Notes:

  • If you like, you can marinate the steak in some of the dressing for anywhere from an hour to overnight.  In that case, double the dressing recipe.
  • Don’t dress this salad until just before eating, the dressing will wilt the herbs.
  • Other creative Thai Beef inspired recipes to try ~ this Crock Pot Thai Steak Salad allows you to use a lesser cut of meat because the crock pot tenderizes the beef over a long slow cooking.  Rustic Thai Beef Soup is a slurpable version Thai Steak Bites are served in individual portions and perfect for entertaining.  Thai Steak and Green Bean Stir Fry is a brilliant family dinner variation.   And Thai Beef Nachos sound like something I need to make soon.

 

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Thai Beef Salad ~ a healthy main course salad with explosive flavor!

 

Muesli Toasting Bread

Mueslit Toasting Bread 8

Some bread is just meant to be toasted. Like this chunky fruit and nut Muesli Toasting Bread. When the thick biscotti shaped slices hit the hot coils the nuts begin to toast and turn fragrant, the bits of fruit get all jammy, and the smell of fresh baked yeast bread fills the kitchen.

Muesli Toasting Bread is a beautiful and healthy yeast bread chocked full of fruits and nuts ~ it makes the best breakfast toast!

I think you’re going to be very happy you stopped by today.  This Muesli Toasting Bread is to die for.  I loved it so much I made it twice this week.  It’s the world’s best toasting bread, full of all sorts of fruit and nuts, and made even heartier with the addition of MUESLI cereal.  Muesli, if you don’t know, is a kind of cold cereal made by soaking oats (or other raw, rolled grains) in milk and adding various fruits, nuts and seeds.  It was invented by a Swiss doctor at the turn of the last century to help nourish his patients, so, you get the idea, it’s healthy.  It’s got a beautiful contrast of textures, and tastes fabulous…it’s the spring and summer equivalent of my morning oatmeal.

Muesli Toasting Bread ~ a chunky fruit and nut bread that's just made for the toaster!

You can buy packaged muesli in your grocery store, make your own,or buy it online.   I’ve made Summer Berry Meusli here on the blog, but for this recipe I’d use the packaged stuff.

Muesli Fruit and Nut Toasting Bread is a chunky bread made specifically for toasting!

The muesli theme is carried throughout the bread with the heavy presence of dried fruit and whole nuts.   It brings the  experience of toast, which I eat on 95% of mornings, to a whole new level.   Take it from me, this stuff is superb.  I slice it nice and thick, so it gets crunchy on the outside and stays nice and chewy on the inside.   All it needs is a smear of butter.

Muesli Toasting Bread is a chunky fruit and nut yeast bread just made for toasting!

You can customize the fruit and nut add-ins to fit your own taste.  I used:

  • pistachios
  • hazelnuts
  • cranberries
  • currents
  • apricots.

Any combination will be great, and you’ll need 1 1/2 cups of the mixture to ensure your bread is fully loaded.  The first time I made it I formed the dough into 2 loaves.  The second time I made one large loaf, and I think I liked that better.

Muesli Toasting Bread Dough Muesli Toasting Bread risingMuesi Toasting Bread uncut

This is a fairly easy bread, as yeast breads go.  Once you’ve amassed your fruit and nut bits, it’s a straight shot — minimal kneading and rising times.  The big wow comes when you slice the finished bread; the fruits and nuts make a stained glass type pattern in each slice.  The second big wow comes when you toast it … the aroma is amazing.  The third and biggest wow comes with that first bite…

You might also like my PALEO FRUIT AND NUT BREAD, it’s grain, sugar, and dairy free, and it also makes fantastic toast.  And for a quickbread version of this bread, try my CHUNKY FRUIT AND NUT BREAD, there’s no yeast and no waiting!

Muesli Toasting Bread

Ingredients

  • 1/2 cup milk
  • 1/2 cup water
  • a scant cup of muesli cereal (about 7/8 cup)
  • 1 tsp honey
  • 3 cups bread flour (375 g)
  • 1 3/4 tsp salt
  • 1/2 cup dried apricots, rough chopped
  • 1/4 cup whole pistachios
  • 1/4 cup whole hazelnuts
  • 1/4 cup dried currents
  • 1/4 cup dried cranberries
  • 1 packet yeast
  • 1/4 cup water
  • 1 beaten egg (for brushing)
  • rolled oats (for sprinkling on the surface)

Instructions

  1. Put the 1/2 cup milk, the 1/2 cup water, the honey, and the muesli cereal in the bowl of a stand mixer, or a regular bowl if mixing by hand. Let it soak for about 15 minutes.
  2. Dissolve the yeast in 1/4 cup warm (100-115F) tap water.
  3. Add the yeast, salt, and flour to the bowl with the muesli and mix on low for 3 - 4 minutes or until the dough comes away from the bowl. The dough will be sticky,
  4. Turn the dough onto a floured surface and form it into a rectangle. Spread 1/2 of the fruit and nuts over the surface, then fold the dough in from each side and add the rest of the fruit and nuts. Knead the dough to incorporate all the bits evenly.
  5. Put the dough in a clean, oiled bowl, cover well and set in a warm place to rise for an hour.
  6. Turn the dough out onto a parchment lined baking sheet and gently form into a rectangle loaf. Push in any large bits of nuts or fruit so that the surface is as smooth as possible.
  7. Brush with beaten egg, and sprinkle with oats. Cover and let rise in a warm place for 30 minutes. Meanwhile set the oven to 430F.
  8. Bake for 35-40 minutes. If the crust gets too brown, cover loosely with foil towards the end of the baking time.
  9. Cool on a rack before slicing.

Notes

Recipe adapted from delicious days

http://theviewfromgreatisland.com/muesli-toasting-bread/

Notes:

  • Make sure the water you blend your yeast with is at the right lukewarm temperature, about 112F.  Too hot will kill the delicate yeast, to cold won’t allow it to come alive.
  • Use bread flour, and weigh it for accuracy.  If you don’t have a scale, measure it out using the fluff, scoop and level method.  Fluff up the flour to loosen it.  Spoon the flour lightly into the measuring cup, and then level it off with the side of a knife.
  • Use whole hazelnuts and pistachios for a beautiful interior and best texture and flavor.  If you choose to use other nuts, leave them as chunky as possible.
  • In order for bread to rise, it must be in a warm place.  Sometimes that’s hard to find.  I sometimes set mine in a sunny bay window, or on top of my furnace.  An oven that has been pre-warmed and then turned off can work, too.  In a pinch, a heating pad set on low can work great.  Update:  I’ve recently purchased this Proofing Box and love it, it keeps the dough at the perfect even warm temperature, and it even makes yogurt, too!
  • I always repeat this simple rule — make sure your oven is set to the correct temperature.  I keep an inexpensive  oven thermometer hanging from one of the racks so I can check for accuracy.
  • Don’t over bake the bread, if you are unsure, take it out.  If it is slightly under baked it will finish baking in the toaster.

Muesli Toasting Bread 9

This bread was a huge hit in our house.  The thick chewy slices soak up the butter, and you get big nuggets of toasted hazelnut and jammy fruit in every bite.   A toaster oven is ideal for the long slices, otherwise you can cut them in half before toasting, or pop them down once, then flip and toast the other side.

Muesli Toasting Bread 10

*This post has been updated from an earlier post from 2014.

 

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Healthy Muesli Toasting Bread is full of fruits and nuts, and makes the world's best toast! | Breakfast | Homemade Bread | Oats | Fruit and Nut Bread | Yeast Bread