You’re going to love this one! 

What You Will Need For This Recipe:

Cooked quinoa

Mixed greens

Diced Apple

Peeled & Diced Orange

Pomegranate seeds

Pistachios 

Goat cheese

Apple cider vinegar 

Olive oil

Garlic powder 

Dijon mustard

Honey

Salt

Pepper

Other Healthy Recipes: 

Vegan Tortellini Pasta Salad Meal Prep

This vegan tortellini pasta salad meal prep is another easy and healthy lunch recipe. Or dinner. Or even a side dish! It works for so many different meals. The flavors are so summery which I love because I’m hanging onto summer for as long as possible, anyone else?

Easy Gluten Free Pasta Salad

I love this easy gluten free pasta salad recipe because it’s loaded with vegetables and really simple to make. All you have to do is boil some pasta and chop your veggies, that’s it!

Vegan & Gluten Free Caesar Pasta Salad

This vegan and gluten free caesar pasta salad is the perfect healthy side dish! I can’t wait to bring this to a bbq this summer. It’s so tasty, people won’t even know that it’s vegan and gluten free. Packed with fiber, nutrients, and flavor. You can use any caesar dressing but I like to make an extra creamy, homemade version.

Winter Quinoa Salad

Such an easy & tasty salad! Anything with goat cheese is my favorite. This salad doesn’t take long to make & it is delicious!

Prep Time

5 Minutes

Cook Time

15 Minutes

Serves

4

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Ingredients

Salad:

1 1/2 cups cooked quinoa

2 1/2 cups mixed greens

1 small apple, diced

1 orange, peeled &  diced

1/3 cup pomegranate seeds

1/3 cup pistachios 

2 ounces goat cheese

Dressing:

3 tablespoons apple cider vinegar 

1 1/2 tablespoons olive oil

1 tsp garlic powder 

2 teaspoons dijon mustard

2 teaspoons honey

Salt and pepper to taste

Method

1. Cook quinoa according to package instructions 
2. Let it cool then assemble the salad 
3. Add spinach, quinoa, orange slices, pomegranate seeds, apples, pistachios, & goat cheese to a large bowl 
4. Toss the salad 
5. In a small bowl, whisk the dressing ingredients together 
6. Pour over the tossed salad 
7. Serve & enjoy!

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The post Winter Quinoa Salad appeared first on Choosing Balance.

What You Will Need For This Recipe:

Gluten free pasta

Cherry tomatoes

Fresh mozzarella pearls

Cucumber 

Avocado 

Red onion 

Fresh basil

Salt & pepper

Pesto

Other Healthy Recipes To Try:

Vegan Meatballs

If you’re looking for an easy, plant based dinner this recipe is for you! We’re slowly starting to add more plant based recipes into our dinner rotation over here. I’m much better at adding plant based breakfasts or lunches into our weekly meals but for some reason dinners are tricker.

Vegan & Gluten Free Samoa Bites

These vegan and gluten free samoa bites are inspired by the girl scout cookies! These little bites are such a fun treat- the perfect combo of chocolate and coconut with an easy 3 ingredient shortbread like base. You need to bake the base layer but after that, no baking involved! The center is made with dates and cashew butter. The toppings are melted chocolate chips and more coconut on top!

Peanut Butter Cup Nice Cream

Nice cream is so inexpensive to make and so easy compared to trying to make other homemade ice cream recipes. This peanut butter cup nice cream is easily made vegan, gluten free, and paleo!

Veggie Loaded Pasta Salad

Veggie Loaded Pesto Pasta Salad! This salad is loaded with vegetables. It’s great for meal prep, bringing to a gathering, or just a quick dinner option!

Prep Time

5 Minutes

Cook Time

10 Minutes

Serves

2

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Ingredients

16 ounce gluten free pasta

2 cups quarter cherry tomatoes 

8 oz. fresh mozzarella pearls

1/2 cup sliced cucumber 

1/2 diced avocado 

¼ cup diced red onion 

2 Tbsp fresh basil

Salt & pepper, to taste

6 ounce jar of pesto

Method

1. Cook pasta according to package instructions 
2. When the pasta is done cooking, carefully drain & set aside 
3. While the pasta cooks, chop & prep the veggies 
4. Rinse the pasta and let it cool
5. When it’s cooled, add to a bowl 
6. Then add in the rest of the veggies, cheese, & spices except the Parmesan cheese 
7. Stir together 
8. Add the Parmesan cheese on top 
9. Serve & enjoy! 
10. If you have leftovers, squeeze some lemon on top to help prevent the avocado from turning brown! 
11. Store for up to 5 days in the fridge

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The post Veggie Loaded Pasta Salad appeared first on Choosing Balance.

What You Will Need For This Recipe:

Flatbreads

Olive oil 

Kale

Brussels sprouts 

Butternut squash 

Bacon

Mozzarella 

Hot honey

Other Healthy Recipes To Try: 

Bacon Wrapped Maple Brussels Sprouts

My favorite side dish maybe ever!! These bacon wrapped maple brussel sprouts are a HIT over here! I mean- how could they not be? Sweet, salty, and some savory. You truly get a little of everything with these! This is the perfect side dish for Thanksgiving or game day. They’re made with minimal ingredients + minimal effort! Enjoy!

Chicken Caesar Salad Pizza

This chicken caesar salad pizza is one of my favorite pizza combos ever! If you love pizza and you love Caesar salad, you must try this. It is so simple but so good! I used a premade crust to keep things simple. I also use a premade caesar dressing but you could make your own. I’m going to make a vegan version of this soon!

Air Fryer Pizza Grilled Cheese

This air fryer pizza grilled cheese is ready in 10 minutes and is drool worthy! This sandwich is crispy and perfect to dip in some marinara sauce. I mean, sandwiches are amazing and so is pizza so why not combine them into one?! I made this in the air fryer but you could make it in the skillet as well.

BBQ Tofu Bowls with Avocado Tahini Dressing

These bbq tofu bowls with avocado tahini dressing are such an easy plant based and vegan dinner. And you can have leftovers for lunch the next day! This dressing is super easy to make and really takes these bowls to the next level. You can also add a ranch, that would be tasty too! I added avocado, onion, corn, and tomatoes to these bowls as well. You could make these into wraps, tacos, so many options besides bowls. Add on top of a bowl of rice or quinoa too.

Bacon & Butternut Squash Flatbreads

The best fall flatbread! Butternut squash, kale, brussels sprouts bacon, hot honey, mozzarella pizza. Perfect for fall! This is a must make for fall if you’re a pizza fan

Prep Time

5 Minutes

Cook Time

50 Minutes

Serves

4

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Ingredients

2 flatbreads of choice 

Olive oil 

1 cup kale

1 cup Brussels sprouts 

3/4 cup chopped butternut squash 

4 slices of cooked bacon 

1 1/2 cups mozzarella cheese

Hot honey

Method

Preheat oven to temp for whatever crust you’re using 

Coat the butternut with 1/2 tbsp olive oil, salt, and pepper. Roast for 30 minutes (depending on what you put the oven at for the crust, this was at 425F) 

Repeat the same for the Brussels sprouts Bake the bacon for 15-20 minutes depending on what you set the oven temp to 

Once the crust, squash, and bacon are done cooking, add olive oil + mozzarella + kale + cooked squash + bacon to the crust 

Cook until the cheese is melted 

Drizzle with hot honey and enjoy!

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The post Bacon & Butternut Squash Flatbreads appeared first on Choosing Balance.

What You Will Need For This Recipe:

Lemon juice 

Pasta (I use chickpea pasta for more protein) 

Pesto (I used the Trader Joe’s vegan pesto) 

Parmesan cheese

Red pepper flakes

Other Healthy Recipes To Make:

Salmon Pasta Salad

Salmon pasta salad, a recipe packed with protein & veggies! I used chickpea pasta to give it some extra protein but you’ll get plenty from the salmon if you want to use regular pasta.

Gluten Free & Vegan Vodka Pasta

This gluten free and vegan vodka pasta is a delicious and healthier spin on the classic pasta recipe. I love making plant based versions of my favorite recipes. This pasta is creamy and has a great flavor. You can use any pasta you want but I used gluten free chickpea pasta to pack in some extra protein.

Vegan Tortellini Pasta Salad Meal Prep

This vegan tortellini pasta salad meal prep is another easy and healthy lunch recipe. Or dinner. Or even a side dish! It works for so many different meals. 

Lemon Salmon Pasta

A light, delicious, simple pasta recipe with flakey lemon salmon, parmesan cheese, and a little bit of spice.

Prep Time

5 Minutes

Cook Time

12 Minutes

Serves

4

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Ingredients

1 pound salmon filets (I cut mine into 4 pieces) 

1/2 tbsp lemon juice 

16 ounces pasta (I use chickpea pasta for more protein) 

1 cup pesto (I used the Trader Joe’s vegan pesto) 

1/2 cup Parmesan cheese

Sprinkle of red pepper flakes for some spice

Method

1: Preheat oven to 400F 

2: Spread 1/3 cup pesto on top of the salmon 

3: Bake for 12 minutes at 400F 

4: While the salmon cooks, boil water for the pasta 

5: Cook the pasta al dente 

6: Drain the pasta (save a little bit of pasta water) 

7: Add cooked pasta to a bowl 

8: Add cooked salmon (cut into pieces) 

9: Add the rest of the pesto 

10: Add cheese (I did a mix of grated and shaved. I would recommend grated cheese if you only have one option!) 

11: Add lemon juice and red pepper flakes 

12: Stir everything together, top with more cheese 

13: Serve and enjoy!

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The post Lemon Salmon Pasta appeared first on Choosing Balance.