Side Dish

Picnic Week: Spicy Turkey Bean Salad

Picnic Week continues…  This salad is pretty darn yummy!  In my testing stages, I’ve also tried with chicken instead of turkey which was still really good, but tastes the best with roasted turkey!  Also replaced the olives with diced zucchini and that was good as well, for a different taste. Spicy Turkey Bean SaladMakes 8…

Continue reading →
Picnic Week: Three Bean Salad

Picnic Week: Three Bean Salad

Picnic Week continues!  This is my spin on the classic Three Bean Salad. Three Bean Salad Makes 10 Servings 2 cups organic green beans (fresh or frozen thawed), 1 inch pieces 2 cups organic yellow beans (fresh or frozen thawed), 1 inch pieces 2 cups organic red kidney beans, rinsed and drained 1/2 cup organic…

Continue reading →
Picnic Week: Apple-Cherry Slaw

Picnic Week: Apple-Cherry Slaw

Welcome to Picnic Recipes Week at Healing Cuisine!  I am SO SO excited to share with you some new and some classic picnic recipes that are simple to make and easy to tote!  These will of course fall right under the potluck category as well, which I am always getting emails from you all for…

Continue reading →

Zucchini Pasta Chicken Salad

Get out your julienne spiralizer!  It’s time to make a healthy serving of today’s recipe!  It gets better day after day as you eat the leftovers from your fridge, so I usually double this recipe.  I use my spiralizer on the thinest noodles setting, but you could make them any thickness that you prefer. Spiralized…

Continue reading →

Cucumber Raspberry Mint Salad

I know, I know, it sounds weird to enjoy garlic with raspberries.  But seriously, this salad is delicious!  It’s a spin off of the classic cucumber garlic mint salad.  Mine is refreshing and savory at the same time.  Give the dressing and cucumbers 24 hours in the fridge to blend together, then add the raspberries…

Continue reading →

Zucchini Casserole

Still getting used to having fresh organic produce so early in the year.  Living in a warmer climate definitely has its benefits!  This side dish is great with grilled chicken. Zucchini CasseroleServes 6 2 tsp coconut oil2 medium organic green zucchini, sliced into 1/2″ pieces4 organic scallions, thinly sliced4 cloves garlic, minced1 tsp dried marjoram1…

Continue reading →
6 Ways to Dress Up Asparagus

6 Ways to Dress Up Asparagus

Ahhhhhhh, spring is officially here!  I love walking into the grocery store to see a well stocked shelf of fresh, organic asparagus spears!  It is one of my most favorite veggies, and I certainly eat my fill of it while it’s in season these next few months, and then I miss it the rest of…

Continue reading →

Cardamom-Glazed Grilled Mango

I LOVE FLORIDA!!  Whole Foods had local organic mangos, perfectly ripe, on sale today.  I indulged and bought a few, a special treat for Dave and I who have been sticking to Advanced Plan berries and Granny Smith apples since last fall.  Prepared this simple side dish and served along side grilled chicken. I’ve added…

Continue reading →

Black Bean Confetti Salad

Salads, salads, salads… I’ve been eating so many lately and got myself into a rut!  Finding I’m wanting a week’s break from spinach and kale.  So here is what I came up with for lunch today.  Thought it was very delicious, and although a salad, a great change from the usual greens!  But, you could…

Continue reading →

Green Apple Salad with Almonds

This turned out to be quite the elegant little salad.  We had it as an appetizer to my Chicken with Oranges dinner (recipe coming next!).  A very good pairing, although this salad can stand its own as a lunch and would be great paired with beef as well.  Mmm, I loved it!  And I was…

Continue reading →
css.php