Strawberry Pistachio Salad with Shallot Vinaigrette


This salad is simply refreshing & all the fresh flavors pump it up to be a showstopper!  Whether this dish is made just for you or if you want to impress your guests at your next dinner party, this will surely do the trick!

Shallot Vinaigrette Dressing:

  1. Dice up 2 small shallots (or 1 large) & place in small bowl
  2. Stir in 6T balsamic vinegar & 3T EVOO
  3. Pour mixture into a food processor  & blend for a few seconds
  4. Store in an airtight container & refrigerate

Strawberry Pistachio Salad:

  1. Mix 5 handfuls of baby spinach, 2 handfuls of arugula & 1C fresh basil leaves in a large bowl
  2. Add 20 sliced up strawberries, 1/4C raw shelled pistachios & 1/4t pepper to bowl
  3. Pour half the vinaigrette over the salad, blend & toss (if you’re like me and enjoy heavier dressing, you can toss the salad with all the vinaigrette)

I served this salad as a main with a side of grilled tofu – light & fresh for a perfect summer night!

Nutritional Info Per Serving (Serves 2 entree size salads w all the dressing): 380 calories – 28 grams of fat – 30 carbs – 8 grams of protein 

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Pistachio Baklava

IMG_6783One thing that peeved me off in Greece was that no place had dairy-free baklava! Well, here I am a month later & still craving this tasty treat! So, what better way to satisfy a craving then to make it my own way! I decided to turn the typical butter-fest baklava into a healthy version – dehydrated filo squares with a raw middle – YUM (I swear it was yummy)!

Let’s begin with the filling…

  1. In a food processor blend: 1C shelled pistachios, 6 pitted medjool dates, 2T dried cranberries, 1C large flake coconut, 1/4t ground cinnamon & 1/4t ground cardamon – pulse until chopped (you want it chunky, not creamy)
  2. Add 2T honey & pulse a few more times – remove & set aside

If you have a dehydrator then you can break it out to make filo squares. If not, just  buy or bake a dozen crackers/cookies. I’m envisioning these cardamon crackers!  If you want to tackle the dehydrator filo square version, the instructions are at the end.

To assemble, drizzle honey on a plate, lay down a filo cracker (or whatever you decide to use) & then add 1/3 pistachio mixture. Continue with 2 more layers & top with another filo cracker.

To make this all the more mouth watering make sure to drizzle honey on top & add a scoop of pistachio ice cream (I made the ice cream in the picture, still testing it out so recipe to come later).

Nutritional Info Per Serving for Pistachio Mixture (Serves 4): 400 calories – 25 grams of fat – 40 carbs – 9 grams of protein

Click below for dehydrator instructions, ingredient list & original recipe…

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Meatless Monday: Whole Wheat Pasta with Meyer Lemon, Arugula & Pistachios


  • Preheat oven to 375degrees – lay 1/2C shelled pistachios down & toast till fragrant/8minutes,  set aside
  • Boil salted water, once boiling add whole wheat pasta & cook till al dente
  • When pasta is done, remove, drain & reserve 1/2C pasta water
  • Grab food processor – blend baked pistachios & half a large shallot – remove and place in side bowl
  • Without cleaning processor add one seeded meyer lemon & chop – add to pistachio mixture & blend in EVOO
  • Toss pasta with pistachio mixture until coated, add reserved water, stir in handfuls of arugula & EVOO ( I love arugula so I added tons!)

Season with S/P, add a twist of lemon & sprinkle on some vegan parm cheese – This was a tasty meatless Monday, enjoy!

Shout out to original recipe here.

Nutritional Info Per Serving (Serves 4): 260 calories – 9 grams of fat – 37 carbs – 11 grams of protein 
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