TSC’s Kale-Cranberry Salad

Today I’ve actually got one of my own recipes for you: A very dark green, healthy salad with glazed nuts and cranberries in there so you don’t feel TOO healthy. I came up with this rather fortuitously one night when I thought I had “nothing to eat” and it was a great discovery. Since then, I’ve purchased dried cranberries for future salads. Recipe is below, and you should adjust as you wish. (more…)


Quinoa(+) & Mango Salad

I posted before about how, when we tried to buy quinoa, we accidentally bought a quinoa-amaranth-millet blend (oops) which came with a recipe we wanted to try as soon as we got a mango. Here’s the recipe (called “Ancient Grain Mango Salad,”off the package of Sonoma Farms brand Organic Quinoa Ancient Blend): (more…)

Old Grains + Kale Salad

We tried to buy quinoa for the first time, but instead accidentally bought a blend of quinoa plus amaranth and millet called Organic Quinoa Ancient Blend, by Sonoma Farms*. Which was fine because the mix is tasty and there’s a recipe on it (Ancient Grain Mango Salad) that we were excited to try. Since we didn’t have the mango or cilantro that the recipe called for, though, we at first just did some experimenting. (more…)

Tofu-Kale-Sweet Potato Scramble

I used this recipe (, Jenny Sugar) with the following minor edits:

  • Spinach instead of kale (just because it’s cheaper), and a lot more than the recipe says, since it shrivels down so much.
  • One large sweet potato, not small.
  • No onions (BFs request. Sad for me but love is love.)
  • Cook the sweet potatoes a bit longer and hotter, pre-tofu-adding, than the recipe says; I think it’s good for them to be a little crisper because they’ll go back to being soft-ish when you add the tofu, and steam the spinach.
  • I quadrupled the spice amounts (except salt; I kept that the same mostly). Why? Because this makes a BIG pan of food and there is no way that a mere quarter of a little teaspoon of garlic (etc.) is going to suffice, in my opinion. I admit that sweet potatoes taste great just on their own (or with only a little salt and black pepper), but that tofu needs some flavors to suck up, so I made sure I spiced enough.

This tasted delicious and looked lovely on the plate, too, all bright and yellow and “Good Morning!”-looking.

Salad Wrap

If you’re ever not sure what to do for dinner, and especially if you have leftovers of some sort, try the patented Putting-Stuff-in-Tortillas method! I find it’s nearly impossible to fail horribly this way, and sometimes you stumble onto food combos that taste like they were always meant to be in wrap form! This one made with leftover salad (complete with a fresh drizzle of balsamic vinaigrette dressing, sprinkle of pine nuts, and dash of salt and black pepper) didn’t fall into the “incredible discovery” category, but it did make for a light, tasty, mid-morning snack!