Today’s recipes and guest blog comes from our good friend Alicia (an admitted gluton who likes sweets and healthy food) at cheekynibbles.com. Later next week we’ll try and make some of these yummy healthy recipes, and we’ll let you know how it goes. From what we can see, these look pretty easy and quick, too. Oh, and by the way we asked Alicia for one recipe and she gave us seven – another sign of her indulgent nature. Can’t wait! –Captain Chas

From time to time when I manage to hold back from stuffing my face with rich, luscious foods, I realize that eating well doesn’t have to be arduous. I debate about this delicate balance all the time. Having been converted about 3 years ago, I have since educated myself and nourished my body in ways I can’t deny. You don’t have to be super ambitious or a Super Chef to eat balanced meals. What’s necessary is a little planning, basic nutrition knowledge and a bit of ingenuity. You want to make what’s often bland or otherwise “clean”, healthful foods into yummy concoctions for your taste buds, bones and muscles.

Trust me it can be done!

Chowing down on “clean”, wholesome foods doesn’t equate to cardboard or bricks, it can be blissfully banqueting on fresh ingredients that have very little manipulation inflicted to them. Realize where the bounty of natural sugars can be found in fruits and vegetables so you don’t have to add artificial sugar, be aware of how to extract flavor from unrefined nature’s products and most of all think out-side-the-box and have fun!

I always keep in mind of my taste buds and guess what? I always aim to satisfy them! Sweet, Sour, Salty, Bitter and Spice are all good friends who party in my mouth! What good is bad food at a party? I think of foods that naturally have these flavors encased in them and make them dance. One way I love doing this is by using sweet fruits for salad dressings. Ditch the store bought, chemically charged goop that costs way less to produce than the amount you pay for and blitz together fresh berries, exotic fruits like mangoes, pineapples, kiwis, lychees, my gosh, the array of yummy friends is incredible! Add your basic salt, pepper and citrus juice, aromatic spices such as garlic, onions, shallots, cayenne to elevate your sensations and extra virgin olive oil and you’ve got liquid gold both for your tongue and your organs!

In posts following this one, I share with you some of my favorite, easy recipes so that you too can have happy dances in your bellies!

Happy Gorging!

---

Kale with Mango Mint Dressing

Ingredients

• 1/2 bunch green or black kale
• 1 large sweet mango, peeled, pitted, sliced in small chunks
• 1/2 clove garlic
• 1 sprig of mint
• 1/4 cup extra-virgin olive oil
• salt and pepper to taste

Preparation: blend in food processor sweet mango, garlic, mint, and extra-virgin olive oil until smooth and creamy. Add salt and pepper to taste and drizzle over washed kale

*Option: add agave nectar (or honey) for sweetness if mango is not sweet enough

---

Baby Beet Greens and Watercress Salad with Raspberry Lime Dressing

Ingredients

• 1 pint raspberries (substitute any summer berry if desired)
• 1/2 a shallot
• 1/2 tsp old fashioned Dijon mustard (or regular Dijon mustard)
• 1/2 a lime
• 1/2 cup extra-virgin olive oil
• pinch of paprika
• 1 tbsp agave (or honey)
• salt and pepper to taste

Preparation: blend in food processor pint of berries, shallot, mustard, pinch of paprika, lime juice and agave with extra-virgin olive oil until smooth and creamy. Add salt and pepper to taste and drizzle over washed beet greens and watercress

*Option: add a pinch of black sesame seeds for contrast against beautiful red color dressing

---

Avocado and Mango Salad with Passion Fruit Vinaigrette

Ingredients

• 1 cup baby spinach, washed
• 1 large sweet mango, peeled, pitted, sliced in small chunks
• 1 avocado, halved, pitted, peeled, sliced in small chunks
• 4 whole passion fruits, halved, juice and seeds extracted (or passion fruit juice from concentrate)
• 1/2 a shallot, finely minced
• 4 tsp Sherry wine vinegar
• 1 tsp old fashioned Dijon mustard (or regular Dijon mustard)
• 1 tsp whole coriander seeds (coarsely cracked)
• 1/4 cup extra-virgin olive oil
• salt and pepper to taste

Preparation: whisk together in small bowl passion fruit, minced shallots, vinegar, mustard, and cracked coriander seeds with extra-virgin olive oil. Add salt and pepper to taste and splash over spinach, mango and avocado

---

Sauteed Swiss Chard with Pineapple Splash Dressing

Ingredients

• 1/2 bunch lightly sauteed swiss chard in garlic infused olive oil, leave aside to cool
• 1/2 sweet pineapple, skinned, sliced in small chunks
• 1 green scallions, finely chopped
• 1/4 cup white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 lemon
• small pinch grated lemon peel
• 1 tbsp agave nectar (or honey)
• salt and pepper to taste

Preparation: blend in food processor pineapple, vinegar, lemon juice, extra-virgin olive oil, agave and salt and pepper. Pour into small bowl and whisk in grated lemon peel and finely chopped green scallions for flavor and color and drizzle over cooled swiss chard

---

Strawberry and Baby Spinach Salad with Fig Balsamic

Ingredients

• 1 cup baby spinach, washed
• 1/2 cup fresh strawberries, washed, cut in half
• 4 fresh figs, washed, sliced in half (remove skin if desired)
• 1/2 a shallot
• 1/2 tsp old fashioned Dijon mustard (or regular Dijon mustard)
• 3 tbsp balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 4 oz crumbled Feta cheese
• 1/2 cup walnuts, toasted, coarsely chopped (or any other desired nuts)
• salt and pepper to taste

Preparation: blend in food processor figs, shallot, mustard, balsamic vinegar, and extra-virgin olive oil until smooth and creamy. Crumble Feta cheese and toss strawberries and walnuts into spinach when ready to serve

---

Gorgeous Greek Salad

Ingredients

• 1 bunch romaine lettuce, washed, cut in small pieces
• 1/4 cup red wine vinegar (or white vinegar)
• 1 sprig fresh oregano (or dried)
• 2 cloves garlic
• pinch of onion powder
• 1/2 cup extra-virgin olive oil
• salt and pepper to taste

Preparation: finely chop fresh oregano and garlic. Whisk together in a bowl, or place in a tightly covered jar and shake to combine all ingredients until smooth

---

5 Bean Salad with Tahini “Goddess” Dressing

Ingredients

• 2 cups bean blend (kidney, black-eyed, red, fava and lima), soaked over night, boiled
• 1/2 cup tahini
• 1/2 apple cider vinegar
• 1/4 cup soy sauce
• 1 tbsp lemon juice
• 3 cloves garlic
• 2 tbsp dried parsley
• 1 tbsp agave (or honey)
• 1/2 cup extra-virgin olive oil
• 1/2 cup water
• salt and pepper to taste

Preparation: blend in food processor tahini, vinegar, soy sauce, lemon juice, garlic, agave and puree until smooth and creamy. Slowly add extra-virgin olive oil until well mixed. Add dried parsley and water for thinner consistency if desired and drizzle over bean blend

Tweet