Foodie Friday

Hooray!  It’s a long holiday weekend.  There will be cookouts, trips to the beach, get togethers with friends and family, and LOTs of food.  Make sure you still eat healthy when you are grilling out or taking food to parties.  Here are a couple of great “end of the summer” salads that you can make or take this weekend.

Grilled Beet Salad with Almonds and Dried Cranberries



  • 1 bunch fresh beets (4-5 beets, each about the size of a small apple)
  • Olive oil
  • Salt and pepper
  • 3 cups spring mix, or lettuce of choice
  • ½ cup dried cranberries
  • ½ cup slivered almonds
  • Balsamic dressing


Trim the greens and ends off the beets, and peel off the skin. Your fingers will start to look a little red, but never fear- a little dish soap and a scrubby sponge will get that off as soon as you’re done! Slice the beets about ½ inch thick, and brush on a small amount of olive oil.

Place the beets (oiled side down) on the grill over medium-low heat, then brush a small amount of oil on the tops. Sprinkle with salt and pepper, and close the grill lid. Leave for 8-10 minutes, then flip the beets and leave on for another 7-8 minutes. Keep an eye on them for charring, and depending on your grill they may need an extra minute or two. When they’re done, remove from the grill and cut the slices into halves or quarters.

While the beets are grilling, lay your lettuce out on the plates. Top with the warm beets (5-6 pieces per salad) and sprinkle with the cranberries and almonds (2 tablespoons each per salad). Drizzle with your favorite balsamic dressing and enjoy!  Who needs to grill that burger or hot dog anyway.

Summer Carrot Salad


Makes 2 to 4 servings

1 ¼ cups grated carrots

1/2 cup chopped walnuts or pecans

1/3 cup raisins

2 tablespoons maple syrup (or agave)

1/4 teaspoon sea salt

Freshly ground pepper


Combine all ingredients in a medium size mixing bowl. Cover and chill for 2 to 4 hours if desired and serve!  Great for taking to parties 🙂


Choosing healthy living over dying 🙂





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