The Day After Christmas Salad

Sooooo, I meant to post this salad shortly after Christmas but here we are already a week into the New Year! ¬†Oh well, at least I didn’t make any New Years resolutions ūüôā

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I’m not a big believer in New Year’s resolutions. ¬†I think, if you want to make a change, just make it! ¬†You don’t need to wait for a new year to change for the better. ¬†But I always believe in a big bowl of healthy green salad, so I fit right in this time of year.¬† I made this one the¬†day after Christmas and it’s filled with healthy goodness and topped with a simple lemon vinaigrette. ¬†I’ve been making variations of it ever since subbing different grains and veggies and such. ¬†Tonight I made a version with cooked millet and purple cabbage and avocado (added to the salad here, just not pictured). ¬†Enjoy!

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Day-after-Christmas Salad

serves 2


2 cups baby spinach

1 cup torn-up romaine lettuce

1/2 cup cooked  wheat berries 

1 stalk celery, sliced

1/2 large carrot, sliced

1/2 medium honeycrisp apple, diced

1/2 small avocado, diced

sprinkling of raisins

sprinkling of sliced dry-roasted almonds

  • Chop and prep all the produce and toss into a medium – large salad bowl
  • Toss in cooked wheat berries and raisins (sub any cooked grain or dried fruit)
  • Top with simple lemon vinaigrette (recipe below) and toss together until evenly coated
  • Sprinkle with almonds right before serving


Simple Lemon Vinaigrette

makes extra


juice of 1 lemon

olive oil

~1 tsp maple syrup

~1/2 tsp dijon mustard

s + p

  • Juice the lemon into a small glass jar
  • add olive oil until roughly 1:1 ratio to the lemon juice
  • add maple syrup, dijon, and s+p to taste and shake until emulsified


How do you feel about New Year’s resolutions?


Lunch salad

Sooo, my best food photos are always of my lunch. ¬†I eat breakfast¬†too early and it always results in gross yellow photos (see below). I also don’t eat anything exciting — almond butter toast and asian pear have been on the menu for at least a couple weeks now.

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And dinner is always scarfed down before I think about taking a photo. ¬†It’s also starting to get dark earlier and earlier. ¬†Or maybe it’s the glass of wine I have with dinner that makes me forget and I’m just making excuses. ¬†Either way, here’s another one of my lunches this week! ¬†I roasted a few sweet potatoes, cooked some millet, and threw together a simple salad dressing. ¬†Simplicity is best and I love this time of year for salads.

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Harvest Lunch Salad

serves 1


1 sweet potato, cut in half and roasted

2 handfuls arugula

~1/3 cup cooked millet

~1/4 cup toasted chopped almonds

1/2 lemon

olive oil


1 garlic clove, smashed (not minced)

salt + pepper

  • The night before: Squeeze the lemon¬†into a small jar. ¬†Add roughly the same amount of olive oil, a small dollop of honey, and the garlic clove. ¬†Shake together and add s+p to taste. ¬†Put cooked millet and sweet potato in a to-go container, arugula in a ziploc bag, and the toasted almonds in a small container. ¬†Put it all in the fridge overnight so it is ready to¬†take to work.
  • At work: Optional – microwave the sweet potato + millet until warm. ¬†Get a big plate out, put the arugula on the plate, and then toss with a drizzle of the dressing. ¬†Place the warm sweet potato and millet on top/side and drizzle with a bit more dressing and toss. ¬†Then top with toasted almonds.
  • There will be extra dressing (you can remove the garlic clove, it will have a pretty strong garlic flavor now) that you can use for lunch tomorrow!