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1/14/2025 Comments

SUPERFOOD SALAD WITH LEMON TAHINI

​Yield: 2 servings
Print Recipe
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Ingredients:
Salad
  • 1 cup kale, torn into small pieces
  • 1 cup spinach
  • 1 cup Romaine lettuce, chopped
  • ½ cup raw beets, shredded
  • ½ celery, sliced
  • ½ cup carrots, shredded
  • 2 tbsp. Hemp seeds
  •  1/2 cup cannellini beans, kidney beans or garbanzo beans
  • 1 cup cooked quinoa
Add favorite salad items to large bowl.  Toss with lemon tahini dressing.
Lemon-Tahini Dressing
Yield: 1-1/2 cups dressing
  • 2 lemons, zested and juiced
  • 1/2 cup water, or more as needed
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 6 pitted dates
  • 1 teaspoon tamari
  • 2 garlic cloves
  • dash of Cayenne
  • Black pepper
Directions
  1. Mix all ingredients in a blender until smooth.
  2. Add more water as needed to get the consistency you prefer.
  3. Season with black pepper and cayenne.
  4. Add to jar and refrigerate up to one week.
Click below for my guide on how to build a perfect SALAD!
How To Build a Perfect Salad
Comments

6/2/2024 Comments

CUCUMBER ALMOND QUINOA SALAD

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Yield: 4 servings
PRINT RECIPE
Ingredients:
  • 2 cups cooked quinoa
  • 1 cup sliced cucumber
  • 1 cup thinly sliced celery
  • 1 cup fresh apricots, cut into wedges
  • 1 yellow bell pepper, cut into thin strips
  • 1 cup slivered almonds
  • 1 avocado cut into large chunks
  • chopped parsley
Lemon Dijon Vinaigrette Dressing
  • ¼ cup lemon juice (1 lemon) and zest
  • 1/3 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • Salt and pepper
  1. Whisk all ingredients together.
 
Directions:
  1. In a large bowl, top quinoa with cucumbers, celery, apricots, bell peppers and avocados.
  2. Sprinkle on parsley and almonds.
  3. Toss with dressing.
Comments

4/8/2024 Comments

SOUTHWEST ARUGULA SALAD W/CILANTRO LIME VINAIGRETTE

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Yield: 4 servings
Print Recipe
  •  2 cups arugula, romaine lettuce or other garden greens
  • 1, 15 oz. can organic black beans, drained and rinsed
  • 1, 15 oz. can sweet corn, or can use thawed frozen corn or fresh corn
  • 1 red, orange or yellow bell pepper, diced
  • ¼ cup red onion, finely chopped
  • 1 cup grape tomatoes, sliced in half
  • 1 avocado, diced
  •  Tortillas Strips
​Directions:
  1. Add all ingredients (except tortilla strips) to a large bowl. 
  2. Toss with Cilantro-Lime Vinaigrette, recipe below.
  3. Top with tortilla strips.
​Cilantro-Lime Vinaigrette
  • ¼ cup lime juice and zest
  • ¼ cup rice vinegar
  • 1 garlic clove
  • 1 handful cilantro
  • 1 tbsp honey
  • ¾ cup olive oil
  • ½ tsp salt
 Directions:
  1. Add all ingredients to a blender, and blend until smooth.
  2. Pour onto salad and toss all together.
  3. Top with tortilla strips
 
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Comments

4/18/2023 Comments

SPRING VEGGIE PASTA SALAD

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Yield: 6 servings
Print Recipe
Pasta salads are easy to make, very versatile (just add your favorite veggies and dressing), kid-friendly, nutrient dense (loaded with veggies) and make a great on the go picnic salad or side dish.  I love this fresh Spring vegetable inspired pasta salad with some of my favorites all tossed in a simple lemon dressing.  
Ingredients:
  • 1 cup carrots, peeled and thinly sliced 
  • 1 bunch of radishes, thinly sliced
  • 1 bunch of greens onions, chopped
  • 1 cup snap peas, thinly sliced
  • 1 cup tomatoes, sliced in half
  • handful of fresh herbs: thyme, basil, parsley
  • ​2 cups cooked pasta of choice (I like Cavatappi for this recipe)
For the dressing:
  • Juice and zest of 1 lemon (about ¼ cup) - don't skip the zest for that extra lemony flavor!
  • 1/3 cup olive oil
  • 1 tsp salt
  • fresh ground pepper
Directions:
  1. Cook pasta according to directions. Add to a large bowl, then cool and set aside.
  2. Add vegetables and herbs to the pasta.
  3. Add the dressing ingredients to a bowl and whisk to combine.  Pour over pasta salad and toss well.
Comments

3/29/2023 Comments

KALE-CHARD SALAD WITH LEMON-APPLE CIDER VINAIGRETTE

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Yield: 2-4 servings
Print Recipe
I have an abundant harvest of kale and Swiss chard in my garden, so I always try to find different ways to prepare it. I love sautéing chard and making kale chips, but sometimes, it's just easiest to include these greens in a daily salad. What makes a good kale and chard salad? Thinly slicing the greens and massaging the dressing into the greens first! This lemon and apple cider vinegar dressing also makes this salad extra flavorful! In addition, another favorite salad ingredient is apples! Don't leave out the apples in this one!  
Ingredients:
  • 1 large bunch kale, any variety (Lacinato, Red Russian or curly)
  • 1 large bunch of Swiss chard
  • 1 apple, cored and sliced
  • 1 cup sliced radishes
  • 1 avocado, sliced
  • 2 stalks celery, thinly sliced
  • ½ cup cranberries
  • 2 tbsp sunflower seeds or any nuts or seeds of choice
Directions:
  1. Whisk together vinaigrette ingredients.
  2. Stack the leaves of the kale and chard. Then roll them up and cut into thin strips.  Add to a bowl and drizzle on a little of the vinaigrette to help soften up the greens. Toss well until the greens are well coated.
  3. Add other salad ingredients to the greens.
  4. Pour on extra dressing and toss to combine.

Lemon Apple-Cider Vinaigrette
Yield: Approximately ¾ cup dressing
Ingredients:
  • Juice of 1 lemon (about ¼ cup) and zest
  • ½ cup avocado or olive oil
  • 1 tbsp maple syrup
  • 2 tbsp apple-cider vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp salt
 
Directions:
  1. Add lemon zest, juice, maple syrup, vinegar, Dijon, salt and avocado or olive oil to jar.  Tighten lid on jar and shake well. Can also whisk ingredients in a bowl. Store in the refrigerator.
Comments

1/14/2021 Comments

LENTIL QUINOA SOUP

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Yield: 12 servings
Print Recipe
  • 1 tbsp olive oil1 yellow onion, diced
  • 1 tbsp. olive oil
  • 1 yellow onion, diced
  • ​2 garlic cloves, minced
  • 1 tbsp. minced ginger root
  • 2 celery stalks, chopped
  • 1 sweet potato, peeled and diced
  • 4 cups vegetable broth
  • 3-4 cups of water
  • 1 cup dried lentils
  • 1 cup quinoa, rinsed
  • 1, 28 oz. canned diced tomatoes
  • 1 tbsp. ground turmeric
  • 1 tsp. ground cumin
  • ¼ tsp. coriander
  • salt and pepper to taste
  • optional toppings: fresh chopped greens, sprouts, sesame seeds, tamari, liquid aminos
Note: This soup can be made in an Instant Pot or on the stove top. If using the Instant Pot, use the sauté function for Step 1.  Then add all the other ingredients and cover with lid. Cook on manual for 7 minutes.
  1. In a large stock pot, heat 1 tbsp. olive oil and add onion, garlic and ginger.  Cook until soft, about 5 minutes.
  2. ​Add celery, sweet potatoes and spices.  Stir until combined and cook for a few minutes.
  3. Add lentils, quinoa, vegetable broth, water and tomatoes
  4. Bring to a boil over high heat, then simmer about 20 minutes (if cooking over stove). If using an Instant Pot, cook on Manual for 7 minutes.
  5. Cook until sweet potatoes are tender and quinoa is completely cooked.
  6. Add salt and pepper to taste.
  7. Serve with any additional toppings.
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Comments

1/8/2021 Comments

COWBOY CAVIAR

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Yield: 10 cups
Print Recipe
Ingredients:
  • 2, 15 oz. cans black eyed peas, rinsed and drained
  • 1, 15 oz. can black beans, rinsed and drained
  • 1, 15 oz. can sweet corn drained or 1 cup frozen corn (thawed)
  • 4 Roma tomatoes, diced
  • 1/4 red onion, finely diced
  • 3 celery stalks, chopped
  • 1/2 yellow bell pepper and 1/2 orange bell pepper, chopped
  • handful of cilantro, finely chopped

Dressing:
  • Juice of 2 limes, about 1/4 cup
  • 1/3 cup olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp maple syrup
Directions:
  1. Add black eye peas, black beans, corn, celery, bell peppers, tomatoes, onion and cilantro to a large bowl.
  2. Whisk dressing ingredients together and pour onto beans and veggies
  3. Serve with tortilla chips, lettuce wraps or as a salad
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Comments

9/1/2020 Comments

GARDEN GAZPACHO

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Yield: 4-6 servings
PRINT RECIPE
Gazpacho is a flavorful, chilled, traditional, Spanish cuisine soup.  With the abundance of tomatoes, peppers and herbs in the school gardens, I thought this would be a perfect dish to make with elementary students. Through my work in the schools, I teach students how to make healthy dishes using their garden harvest and the importance of healthy eating.   I wasn't sure if they would like the idea of "cold" soup, but I can truly say, this recipe has been kid tested and approved! They really loved this flavorful dish.  It's perfect for a hot summer day when you don't feel like turning on the stove or oven.  This garden gazpacho is loaded with fresh vegetables and many essential nutrients.  Experiment with different varieties of peppers, tomatoes and herbs to create your own customized garden gazpacho.  My basic recipe is below.
Ingredients:
  • 1 cucumber, halved and seeded
  • 2  peppers, cored and seeded (can use any type of pepper: bell pepper, chili, anaheim and jalapeno for a little heat)
  • 4 -6 Roma tomatoes
  • 1/2 red onion
  • Fresh herbs:  basil, oregano, parsley
  • 2 garlic cloves, minced
  • 3 cups of tomato juice (optional)
  • ¼ cup fresh lemon juice (juice of one lemon) 
  • 2 tbsp red wine vinegar or sherry vinegar- optional
  • ¼ cup olive oil
  • ½ tsp salt and freshly ground pepper
  • Optional: Can also add 1 cup of cubed white bread to blender to thicken the soup
  • garnish options: corn kernels, chopped greens, herbs, avocado, onion, mini toasts or croutons

Directions:
  1. Use a blender or food processor - Chop the cucumbers, peppers, tomatoes, and red onions into 1- inch cubes.  Put each vegetable separately into a blender or food processor and blend until pureed.  Add the herbs, garlic, olive oil and bread (if using).  Blend until combined and reaches desired consistency.
  2. ​Add pureed mixture to a large bowl.  Mix in tomato juice, lemon juice, vinegar (if using), salt and pepper.  Mix well and refrigerate.  The longer gazpacho sits, the more the flavors develop.
  3. Garnish options: corn kernels, chopped greens and herbs, avocado, onion (and the mini toasts were a fun addition for kids!)
Comments

4/5/2020 Comments

RAINBOW SALAD W/LEMON-BALSAMIC-MAPLE VINAIGRETTE

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Yield: 4 servings
Print Recipe
Eat the Rainbow! You may have heard that phrase before. Maybe it makes you think of Skittles candy (taste the rainbow), or maybe you think of eating nature's candy.  We all know that nature's candy (fruits and vegetables) is the healthier choice! Eating the Rainbow provides your body with a variety of vitamins, minerals and antioxidants which are all essential for optimal health.  Here are just a few benefits of eating the rainbow:
Red: healthy heart, blood and joints, lowers risk of disease
Green: energy, strong bones and teeth, digestive support
Yellow/Orange: immune system, skin, hair and eyes, healthy joints
Purple/Blue: memory, brain function, aging, fights inflammation
White:  immune system and heart health​
Ingredients:​​
  • 1 cup purple cabbage, thinly shredded
  • 1 cup carrots, shredded, spiralized or cut into coins
  • 1 cup diced cucumbers, cut into half moons
  • 1 yellow bell pepper, finely diced
  • 1 cup radishes, sliced, diced or spiralized
  • 1, 15 oz can garbanzo beans, rinsed and drained
  • 2 cups lettuce, arugula, kale or any other favorite greens
Directions:
  1. Add all ingredients to a large bowl.  Set aside.
  2. Whisk together vinaigrette ingredients
  3. Pour onto salad and toss until well coated

Lemon Balsamic Maple Vinaigrette
Yield: Approximately ¾ cup dressing
Ingredients:
  • 1 tbsp lemon zest
  • ¼ cup lemon juice
  • ½ cup olive oil
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp salt
 
Directions:
  1. Add lemon zest, juice, maple syrup, vinegar, Dijon, salt and olive oil to jar.  Tighten lid on jar and shake well. Can also whisk ingredients in a bowl.

​​Eating the Rainbow is simple! Just grab your favorite vegetables and/or fruits and create a delicious salad!
Comments

3/1/2020 Comments

QUINOA LIME SALAD

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Yield: 4 servings
Print Recipe
​Ingredients:
  • 1 cup cooked quinoa, use white or red quinoa
  • ½ cup fresh herbs, chopped: parsley, mint, basil
  • ½ cup cranberries
  • 1 cup chopped cucumber
  • 1 cup shelled edamame
  • chopped walnuts or sunflower seeds
  • zest and juice of 2 limes, about ¼ cup
Directions:
  1. Add quinoa, herbs, cranberries, cucumber, edamame and walnuts or sunflower seeds to a large bowl.  
  2. Toss with fresh lime zest and juice.
Comments

1/13/2020 Comments

QUINOA BLACK BEAN SALAD/TACOS

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Yield: 4-6 servings
Print Recipe
​I wanted to share one of my favorite dishes to make that uses my favorite grain, Quinoa.
If you are not familiar with quinoa (pronounced KEEN-wah) here are some facts about this wonderful grain.  Quinoa has a high nutritional value and provides all of the essential amino acids. It is not only high in protein, but high in iron, vitamin B3, vitamin B6 and phosphorus.  Quinoa is also gluten free. 
 
My Quinoa Black Bean Salad/Tacos are very healthy and easy to make.   This dish is delicious on its own as a salad or served in a soft shell taco, topped with avocado and salsa, if desired.  It can be served hot or cold.  It is great to pack for picnic lunches or to keep in the refrigerator for a quick lunch or dinner.​
Ingredients:
  • 1 can (15 oz) organic black beans drained and rinsed
  • 2 cups frozen corn, thawed 
  • 1/2-pint grape tomatoes, sliced
  • 1 red, orange or yellow bell pepper, diced
  • ¼ cup diced green onions
  • 2 cups cooked quinoa
  • ½ bunch fresh cilantro or Italian parsley finely chopped
  • ¼ cup extra virgin olive oil
  • zest and juice of 1 lemon (Try also substituting lime)
  • sea salt
 Directions:
  1. In a large bowl, combine the black beans, corn, tomatoes, quinoa, bell pepper, cilantro or parsley and onion.
  2. Whisk together the lemon and olive oil.
  3. Pour on salad and toss to combine.  Season with salt.

Serving suggestions:
  1. Serve as a salad
  2. Serve in a soft taco shell topped with avocado and salsa
  3. Serve in tortilla chips "scoops" 
Comments

11/1/2019 Comments

SPINACH SALAD W/GRAPEFRUIT VINAIGRETTE

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Yield: 4 servings
Print Recipe
Ingredients
  • 8 oz. baby spinach
  • 1 cucumber, diced
  • ½ Red onion, thinly sliced
  • 1 avocado, diced
  • 1 grapefruit, peeled and cut into segments
  • ½ cup chopped walnuts
 
Grapefruit Vinaigrette
  • 2 tbsp. fresh grapefruit juice
  • 1 tbsp. maple syrup
  • ½ cup avocado or olive oil
  • 2 drops dōTERRA grapefruit essential oil
  • Dash of salt
 
Directions:
  1. Add spinach, cucumber, onion, avocado and grapefruit segments to a large bowl. 
  2. Add all vinaigrette ingredients to a glass jar.  Shake well.
  3. Pour vinaigrette onto salad. 
  4. Top with chopped walnuts.
 
 
Comments

10/3/2019 Comments

SPINACH WATERMELON SALAD WITH MINT VINAIGRETTE

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Yield: 4-6 Servings
Print Recipe
Ingredients:
  • 2 cups fresh baby spinach
  • 2 cups watermelon, cut into small cubes
  • 1 cucumber, diced
  • 1 orange or yellow bell pepper (or any garden-fresh peppers) chopped
  • 1 cup yellow pear tomatoes or small grape tomatoes,  sliced in half
  • green onions, minced
 
Mint Vinaigrette
  • ¼ cup fresh mint
  • ¼ cup lime juice (don't forget to use the zest too)
  • 2 tbsp. maple syrup
  • ¼ cup avocado or olive oil
  • pinch of salt
 
Directions:
  1. Add spinach, watermelon, cucumber, bell peppers, tomatoes and green onions to a large bowl. 
  2. Place all vinaigrette ingredients in a blender and puree until completely smooth.
  3. Pour dressing onto salad and mix well.
  4. Enjoy!
This salad uses a Rainbow of Color which provide a great amount of vitamins and minerals! 
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Comments

9/20/2019 Comments

HARVEST PEAR SALAD W/LEMON BALSAMIC MAPLE VINAIGRETTE

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Yield: 4-6 servings
Print Recipe
  Ingredients:
  • 2 fresh pears – thinly sliced (soak in lemon water to prevent browning)
  • 2 cups romaine lettuce
  • 2 cups spinach
  • 1 cup cooked sweet potatoes, diced
  • 2 celery ribs, thinly sliced
  • ½ cup dried cranberries
  • ½ cup raw pumpkin seeds
  • ¼ cup red onion, diced
  • ¼ cup chives, minced
 Lemon Balsamic Maple Vinaigrette
  • 1 tbsp. Dijon mustard
  • 2 tbsp. balsamic vinegar
  • zest and juice of 1 lemon (about ¼ cup)
  • 2 tbsp. maple syrup
  • ½ cup extra-virgin olive oil
  • Salt and pepper

Directions:
  1. Add romaine and spinach to a large bowl. 
  2. Add pears, sweet potatoes, onion and celery.  Top with cranberries, pumpkin seeds and chives. 
  3. Whisk together all Lemon Balsamic Maple Vinaigrette ingredients.  Pour onto salad and toss well. 
Hope you enjoy this delicious and nutrient rich salad with all many tasty flavors of Fall!
Comments

8/1/2019 Comments

COLORFUL VEGETABLE PASTA SALAD

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Yield: 6 Servings
Print Recipe
Ingredients:
  • 1 cup Tricolor Pasta or bowtie pasta
Any favorite raw vegetables, about ½ cup each:
  • carrots, shredded
  • cucumbers, peeled, seeded and diced
  • grape tomatoes
  • olives
  • cauliflower
  • broccoli
Dressing:
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. maple syrup               
  • salt and pepper
​
Directions:
  1. Cook pasta according to directions. Cool and set aside.
  2. Chop and prepare vegetables.
  3. Toss vegetables with the cooled pasta. 
  4. Whisk together dressing ingredients.  Pour onto pasta. 
  5. Mix together.
Comments
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