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Salads

Kale and Brussels Sprouts Salad

Posted by on Jun 20, 2014 in Lunch, Salads, SIdes | 0 comments

I first discovered this salad from a friend of mine who picked it up at Whole Foods and shared it with me.  The mix of shredded kale and brussels sprouts with cheese, almonds and a light but flavorful dressing has become my new favorite salad.  I’ve been eating it regularly for lunches because its one of those salads that you can make a big batch of and it tastes better the next day so I’ve always got some on hand, and can easily take it to go.  When I spoke to one of the employees at Whole Foods he told me this is their most popular salad, and at $9.99 a pound I figured I’d give it a shot and make my own version and save a whole lot of money. You can easily make this salad a full meal and add, hardboiled egg, fish, chicken, steak, chorizo, avocado. The options are endless get creative and see what you like best. Manga Manga! Kale and Brussels Sprouts Salad 4 cups shredded kale 2 cups brussels sprouts 1/4 cup pine nuts or cashew pieces 2 garlic cloves minced 3-4 tbsp olive oil Real salt Pepper Optional: Raw goat or sheep’s milk cheese Mix kale and brussels sprouts into a big mixing bowl Add all ingredients from pint nuts to pepper, and cheese if you choose to use it.  Use your hands and mix all ingredients together until it is all combined.  Taste a small piece and adjust seasonings as necessary....

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Watermelon, Feta, Mint Salad

Posted by on Jun 27, 2012 in Salads, SIdes | 2 comments

Watermelon, Feta, Mint Salad

It’s summer in Utah and its hot as fuck. Insert eye roll here. You need a dish that will cool you down without heating up the kitchen, and this salad is the perfect one. This dish is super easy to make and with less than five ingredients its ideal for summer.  It’s best to make it ahead of time and let all the flavors marinade for at least 30 minutes. Ingredients: 1/2 watermelon 1/4 cup feta 1/4 cup mint leaves Juice from 1/2 lemon Combine all ingredients in a large bowl.  Mix well.  Allow the flavors to marinade for at least 30 minutes before serving.  Serves 4, or one really hungry person.  Like it?  Share it with me on...

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Refreshing Panzanella Salad

Posted by on May 3, 2012 in Salads | 0 comments

Refreshing Panzanella Salad

Panzanella salad is THE perfect summer salad!!!  When you can get beautiful tomatoes from a local source make this salad, and eat it everyday! It is refreshing, crisp, and super easy to make. Panzanella salad comes from Italy in the Tuscany region, and as the old tale goes, started when Italians didn’t want to wasted their day old bread.  For me this salad immediately takes me to my parents cottage in Northern Michigan(no rolling hills of Tuscany for this girl).  This salad has a few different versions but this is the one my mom made for me while I was growing up.  I made a smaller batch than usual, just enough for two serving, but double the recipe as needed! Ingredients 4 Campari Tomatoes(or whatever looks good at the market) 3 garlic cloves, chopped Handful of basil leaves(about 4-6 leaves) chopped 1/4 cup red onion, sliced 1 tablespoon extra virgin olive oil(get a good quailty olive oil, it really makes the difference in taste) 2 tablespoons red wine vinegar 2 baby cucumbers(or one large) Parmesan cheese(optional) salt and pepper to taste day old bread, chopped into bite sized pieces Preparation: Mix all ingredients(except Parmesan cheese) into a bowl, if you desire to make this ahead of time and let the flavors marinade wait to add the bread, cover the salad and set aside for an hour(not in fridge)once your ready to serve add bread and shave some Parmesan on top and give it a good toss. If you are in a hurry mix all the ingredients in a bowl and...

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