10 Summer Salad Ideas

10 Summer Salad Ideas

Here are 10 Summer Salad Ideas from around the web! Made with delicious summer produce like fragrant peaches, crunchy lettuce and mouth-watering watermelon, these salads will leave you feeling healthy, cool and satisfied all (or what’s left of) summer.

I refuse to accept that summer is almost over! So for the next couple of weeks, I will be living my best summer life which includes spending time by the pool with Joe and Caro and enjoying these 10 Summer Salad Ideas from some of my favorite Food Bloggers. I hope you guys enjoy them too!!  

Version En Español

¡Me niego a aceptar que el verano casi ha terminado! Por lo tanto, durante las próximas semanas, viviré veraneando! Eso incluye playa, sol y piscina junto a Joe y Caro mientras disfrutamos de estas ideas de ensaladas de verano hechas por algunos de mis bloggeros favoritos.

¡Espero que ustedes también los disfruten!

CORN TOMATO AVOCADO SALAD

APPLE PECAN ARUGULA SALAD

Best Broccoli Salad

Peach, Blue Cheese, and Walnut Salad

Grilled Cobb Salad

Moroccan Style Salad with Chickpeas and Quinoa {gluten free}

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Zucchini Pancakes

Zucchini Pancakes

Zucchini Pancakes! An easy recipe made with clean, simple ingredients. If you love potato pancakes you will love this recipe too. Healthy, low in carbs and a great way to incorporate summer vegetables into your diet.   

Hi, guys! Happy to be back on the blog after a few weeks (you can watch my daily updates on INSTAGRAM). I’ve been a little busy with school (last time I shared that I’m working towards my certification as a holistic health coach at IIN) plus I was getting ready for last week’s workshop which was a huge success.

It was my first time co-hosting a workshop entirely in Spanish and while I was a ball of nervous at first, the love and energy in the room gave me the push and confidence I needed to execute a successful event!  Thank you to all the ladies that joined us (below are some pictures). It was magical and epic and I can’t wait for the next event on October 5th in Miami with the ladies of The Mpire.

Ok, now let’s talk about this week’s recipe, Zucchini Pancakes! This yummy dish is an easy and budget-friendly way to get a healthy meal on the table. Think Potato Pancakes with less carbs and more nutrients!  

Health Benefits of Zucchini

  1. High in fiber and potassium
  2. Rich in B vitamins especially folate, riboflavin and B6
  3. High in vitamin C and polyphenols (especially in the peels) *if eating the peel try to buy organic*

Bonus: It’s zucchini season which means lower prices and better quality! Winner!

Double Bonus: Double the recipe and freeze what you don’t eat. They come back to life in a pan with a little ghee or grass fed butter!  Enjoy them plain or as part of a bigger dish – anything goes!  

Ingredients

3 cups grated zucchini (takes 4 medium zucchini to make 3 cups)

1 cup + 3 tablespoons arrowroot four

1/2 cup coconut four

3 eggs

1 teaspoon of each: smoked paprika, cumin, salt, pepper

Ghee or grass-fed butter for frying

Toppings

Fresh, chopped chives, scallions or cilantro (optional)

Dairy-Free Tzatziki (optional)

 

Instructions

  1. Grate zucchini. Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice.
  2. Add in the arrowroot four, coconut four, eggs and spices and mix until combined.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the zucchini batter onto the griddle, using approximately 1/4 cup for each pancake.
  4. Brown on both sides and serve hot.

¡Pancakes de Zucchini! Una receta fácil hecha con ingredientes limpios y simples. Si te encantan las Pancakes de Papa, te encantará esta receta también. Saludable, baja en carbohidratos y una excelente manera de incorporar vegetales de verano en su dieta.

¡Hola chicos! Feliz de estar de vuelta en el blog después de unas semanas (pero me pueden seguir en INSTAGRAM para ver mis posts diarios). He estado un poco ocupado con la escuela (la última vez que compartí que estoy trabajando para obtener mi certificación como asesor de salud holística en IIN), además, me estaba preparando para el taller de la semana pasada, que fue un gran éxito. Fue la primera vez que fui anfitrión de un taller totalmente en español y, al principio, super nerviosa, pero el amor y la energía en el estudio me dieron el empuje y la confianza que necesitaba para ejecutar un evento exitoso! Gracias a todas las chicas que se unieron a nosotros (a continuación hay algunas fotos). Fue mágico y épico y no puedo esperar para el próximo evento el 5 de octubre en Miami junto a las chicas de The Mpire una colectiva de mujeres, mamas emprendedoras.

Ok, ahora vamos a hablar de la receta de esta semana, Zucchini Pancakes (o Pancakes de Zucchini)! Este delicioso plato es una manera fácil y económica de obtener una comida saludable en la mesa. ¡Piense en pancakes de papa con menos carbohidratos y más nutrientes! Que les parece? 

Beneficios para la salud del Zucchini

1. Alto contenido en fibra y potasio.

2. Rico en vitaminas B, especialmente ácido fólico, riboflavina y B6 

3. Alto contenido de vitamina C y polifenoles (especialmente en las cáscaras) * si come la cáscara, intente comprar productos orgánicos *

Bono: es temporada de zucchini, lo que significa precios más bajos y mejor calidad!

double bonos! duplica la receta y congela lo que no comes. ¡Vuelven a la vida en una sartén con un poco de ghee o mantequilla alimentada con hierba! Disfrútalas simplemente o como parte de un plato más grande. 

Ingredientes

3 tazas de zucchini rallado 

1 taza + 3 cucharadas de harina de arrowroot 

1/2 taza de harina de coco

3 huevos

1 cucharadita de cada uno: pimentón ahumado, comino, sal, pimienta Ghee o mantequilla freír

Para servir (opcional) 

cebolla fresca, picadas o cilantro

Tzatziki sin lácteos (opcional)

Instrucciones

1. Rallar el zucchini. Exprima el agua del calabacín y colóquelo en un tazón mediano, desechando el jugo de calabacín.

2. Agregue las cuatro flechas, el coco cuatro, los huevos y las especias y mezcle hasta que se mezclen.

3. Caliente una plancha o sartén ligeramente engrasada a fuego medio-alto. Vierta o coloque la masa de calabacín en la plancha, usando aproximadamente 1/4 taza para cada panqueque.

4. Dorar por ambos lados y servir caliente.

𝗕𝗿𝗲𝗮𝗸𝗳𝗮𝘀𝘁, 𝘄𝗵𝗮𝘁 𝘁𝗼 𝗲𝗮𝘁! 𝗔 𝘄𝗼𝗺e𝗻’𝘀 𝘄𝗼𝗿𝗸𝘀𝗵𝗼𝗽 𝗼𝗻 𝗳𝘂𝗲𝗹𝗶𝗻𝗴 𝘆𝗼𝘂𝗿 𝗯𝗼𝗱𝘆 𝗳𝗼𝗿 𝗺𝗮𝘅𝗶𝗺𝘂𝗺 𝗲𝗻𝗲𝗿𝗴𝘆, 𝗻𝘂𝘁𝗿𝗶𝘁𝗶𝗼𝗻, 𝗮𝗻𝗱 𝘃𝗶𝘁𝗮𝗹𝗶𝘁𝘆. 𝗘𝗻 𝗘𝘀𝗽𝗮ñ𝗼𝗹!!! 

We had a great time!! Until next time, ladies!!! 

_________________________________

𝗥𝗲𝗽𝗿𝗼𝗴𝗿𝗔𝗠𝗔𝗡𝗗𝗢 𝘁𝘂 𝗗𝗲𝘀𝗔𝗬𝗨𝗡𝗢! 𝗨𝗻 𝘁𝗮𝗹𝗹𝗲𝗿 𝗽𝗮𝗿𝗮 𝗺𝘂𝗷𝗲𝗿𝗲𝘀 𝘀𝗼𝗯𝗿𝗲 𝗰ó𝗺𝗼 𝗮𝗹𝗶𝗺𝗲𝗻𝘁𝗮𝗿 𝘁𝘂 𝗰𝘂𝗲𝗿𝗽𝗼 𝗽𝗮𝗿𝗮 𝗼𝗯𝘁𝗲𝗻𝗲𝗿 𝗺á𝘅𝗶𝗺𝗮 𝗲𝗻𝗲𝗿𝗴í𝗮, 𝗻𝘂𝘁𝗿𝗶𝗰𝗶ó𝗻 𝘆 𝘃𝗶𝘁𝗮𝗹𝗶𝗱𝗮𝗱.

La pasamos super chicas! nos vemoas la proxima! 

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Health Benefits Of Purple Potatoes

Health Benefits Of Purple Potatoes

Health Benefits Of Purple Potatoes plus the recipe for Mayo-less Purple Potato Salad. Made with cashews, Dijon mustard and fresh herbs, this dairy-free side dish is perfect for summer bbqs by the pool.

Unlike white starchy potatoes which don’t offer much protein, fiber, vitamins and minerals and have a high glycemic index, their pretty cousin, the purple potato, is quite the opposite. 

Purple potatoes are rich in fiber and protein and provide good amounts of potassium and vitamin C, as well as various B vitamins. Most importantly, however, purple potatoes contain more than 4 times the antioxidants as regular potatoes, largely due to the concentration of flavonoids, the pigments that give red, purple and blue plants their rich coloring.

Health Benefits Of Purple Potatoes

  1. Can Help Lower Blood Pressure
  2. May Prevent Blood Clots
  3. Are Packed with Antioxidants and Phytonutrients

You can read more on the health benefits of purple potatoes here

Cooking Purple Potatoes

Purple potatoes are versatile but can become mushy if overcooked. We like to roast them or mashed.

Keep in mind that mashed, boiled or roasted is the best method versus deep frying, which kills useful nutrients and is harmful to our health.

Here’s a recipe for Mayo-Free Potato Salad made with purple potatoes! Joe and I are hooked on this easy to make salad and you will be too!

We hope you enjoy them! Don’t forget to share your photos with us on INSTAGRAM and FACEBOOK using the hashtag #OurFlipSideLife

Announcements

You might have noticed that I’m sharing this blog post in English and Spanish (see below).  I thought it would be helpful for native Spanish speakers, like myself, who follow the blog to enjoy it Spanish as well.

Also, don’t forget to check out the EVENTS section of the blog for information on pop-up class and events in NYC, the Hamptons and Miami! There’s a lot happening this year, guys! I’m so excited!

Ok, now back to the recipe.

Until next week, friends! Lots of love and good health from our family to yours! 

Mayo-Free Purple Potato Salad

Ingredients

2 pounds purple potatoes

3 cloves garlic

1/2 cup raw cashews, soaked in hot water for 30 minutes, then drained

1 tablespoon dijon mustard

1/3 cup avocado oil

1 cup fresh basil, chopped

1/4 cup fresh dill, chopped

2 chives, chopped

salt and black pepper to taste

 

Instructions

  1. Preheat the oven to 450 degrees F
  2. Cut the potatoes into squares and place them in a large roasting pan. Toss with avocado oil, sea salt, and pepper.
  3. Spread out potatoes in a single layer and bake 20 minutes, stirring occasionally
  4. Remove the potatoes from the oven and set them aside to cool.
  5. While the potatoes roast combine the garlic, drained cashews, mustard, and avocado oil in a food processor. Pulse until smooth and creamy, adding water if needed to thin slightly. 
  6. Add the cashew sauce, basil, dill, chives, salt, and pepper and toss to combine.
  7. Serve warm or chilled. Enjoy!

Version En Espñol

A diferencia de las papas blancas con almidón que no ofrecen mucha proteína, fibra, vitaminas y minerales y tienen un alto índice glucémico,  la papa morada, es todo lo contrario.

Las papas moradas son ricas en fibra y proteína y proporcionan buenas cantidades de potasio y vitamina C, así como varias vitaminas B. Sin embargo, lo más importante es que las papas moradas contienen más de 4 veces los antioxidantes que las papas regulares, en gran parte debido a la concentración de flavonoides, los pigmentos que dan a las plantas rojas, moradas y azules su rico color.

Beneficios para la salud de las ppapas moradas

  1. Puede ayudar a bajar la presión arterial
  2. Puede prevenir coágulos de sangre
  3. Están llenos de antioxidantes y fitonutrientes

Puedes leer más sobre los beneficios para la salud de las papas moradas aquí

Como cocinar papas moradas

Las papas moradas son versátiles pero pueden volverse blandas si se cocinan en exceso. Nos gusta asarlas o hacer puré. Tenga en cuenta que el puré, el hervido o el asado es el mejor método en comparación con la fritura profunda, que elimina los nutrientes útiles y es perjudicial para nuestra salud. 

¡Aquí hay una receta de ensalada de papa sin mayonesa hecha con papas moradas! A la familia les encanta y es fácil de hacer. ¡Esperamos que les guste!

No olvides compartir tus fotos con nosotros en INSTAGRAM y FACEBOOK utilizando el hashtag #OurFlipSideLife 

Anuncios

Puede que hayas notado que estoy compartiendo la publicación de hoy en inglés y en español.

Pensé que sería útil para hablantes nativos de español, como yo, que seguimos el blog para disfrutarlo también en español. Que les parece?

 Además, ¡no olvide consultar la sección de EVENTOS del blog para obtener información sobre la clase emergente y los eventos en la Ciudad de Nueva York, los Hamptons y Miami! ¡Mucho está pasando este año, chicos! ¡Estoy muy emocionada! 

Ok, ahora volvamos a la receta. 

Hasta la próxima semana! ¡Mucho amor y buena salud de nuestra familia a la tuya!  

Ensalada de patata morada sin mayonesa

Ingredientes 

2 libras de papas moradas

3 dientes de ajo

1/2 taza de cashews crudos, remojados en agua caliente durante 30 minutos, luego escurridos

1 cucharada de mostaza de dijon

1/3 taza de aceite de aguacate

1 taza de albahaca fresca, picada

1/4 taza de eneldo fresco, picado

2 cebollines, picadas

Sal y pimienta negra al gusto

Instrucciones

1. Precaliente el horno a 450 grados F.

 2. Corte las papas en cuadrados y colóquelas en una asadera grande. Mezcle con aceite de aguacate, sal de mar y pimienta. 

3. Extienda las papas en una sola capa y hornee por 20 minutos, revolviendo ocasionalmente.  

4. Retire las papas del horno y déjelas a un lado para que se enfríen. 

5. Mientras se asan las papas, combine el ajo, los anacardos escurridos, la mostaza y el aceite de aguacate en un procesador de alimentos. Pulse hasta que esté suave y cremoso, agregue agua si es necesario para adelgazar ligeramente. 

 6. Agregue la salsa de cashews, la albahaca, el eneldo, las cebolletas, la sal y la pimienta y mezcle para combinar.

 7. Servir caliente o frío. Disfrutar!

 

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Baked Polenta Fries!

Baked Polenta Fries!

Baked Polenta Fries! This delicious polenta recipe is made with organic, non-gmo corn. Crispy on the outside and tender in the middle, serve as a healthy snack or appetizer!

What’s Polenta, you ask? Polenta is a dish made of cornmeal or corn flour. It can be served as a hot porridge, or cooled and solidify into a loaf that can be baked, fried, or grilled.

But before I share the recipe for these ah-mazing Baked Polenta Fries, I want to talk about corn and why genetically modified corn (and genetically modified corn products) can be harmful to our overall health if we don’t pay close attention to the type of corn that we buy.

What’s so bad about corn?

Corn is the #1 grown crop in the United States and the second most genetically modified ingredient in the world (next to soy). About 88 percent of all corn grown in the US each year is genetically modified. (1)  Plus most corn today is sprayed with dangerous pesticides.

What are Genetically Modified Foods (+ Why We Should Stay Away!)

Genetically modified organisms (GMOs) are living organisms made up of genetic material that has been artificially manipulated in a laboratory through genetic engineering.

According to the Center for Food Safety, some of the main human health concerns related to consuming GMO foods are (2)

Allergic Reactions

Antibiotic Resistance

Cancer

Loss of Nutrition

Toxicity

In summary, genetically modified corn is bad for our health because it’s artificially made and holds no nutritional value plus all the other harmful side effects it produces. But what about corn that isn’t genetically modified?

Not all corn is created equal (and here’s why!)

Unprocessed and properly prepared, non-GMO whole corn kernels offer impressive nutrients. For example; vitamin C, magnesium, B vitamins, and potassium. Plus corn (especially purple corn) contain antioxidants linked to eye and skin health. Also, fresh corn on the cob also gives us our dose of dietary fiber.

So, the next time you’re in the mood for corn make sure you pick up organic, non-gmo corn for a trusted local source like your local farmers market or neighborhood farm share.

Now that we’ve learned a little bit about which corn is best, let’s go back to today’s recipe.

Joe and I are very into Baked Polenta Fries these days! They are sparingly easy to make and Caro loves them too.

Baked Polenta Fries

Ingredients

3 cups vegetable broth

1 cup organic, quick-cooking polenta (I like this brand) 

1 tablespoon grass-fed butter or ghee

½ tsp dried oregano

½ tsp dried thyme

½ tsp dried rosemary

Salt and pepper to taste

Olive oil spray

 

Serve with:

Spring onions, chopped 

Sir Kensington Ketchup, for dipping

 

Instructions

  1. Preheat oven to 425°F.
  2. In a medium pot, bring vegetable broth to a simmer. Add the polenta in a thin stream stirring all the while with a whisk over medium heat. Continuing stirring until the polenta thickens, about 1-2min.
  3. Add the butter, oregano, thyme, rosemary, salt and pepper and combine.
  4. Transfer the polenta to a 9 x 12-inch dish. Smooth to make the thickness as even as possible. Refrigerate 1-2 hours, until set.
  5. Cut polenta into rectangles or wedges about 4-5 inches long. Transfer polenta fries to a lined baking sheet. Lightly coat with olive oil spray and bake 15-20 minutes on each side.
  6. Remove from the oven.
  7. Serve hot and top with chopped spring onions and a side of your favorite dipping sauce!

 

We hope you enjoy them! Don’t forget to share your photos with us on INSTAGRAM and FACEBOOK using the hashtag #OurFlipSideLife

Weekly Announcements…

We have a lot of fun Pop-Up Baking Classes coming up this summer! The first one is Wednesday, June 12th at Freshmade NYC followed by a very special Baking Class in the Hamptons the first week of August! For event details and to book a class please visit the Event section of the blog.

Also, our next Woman’s Wellness Workshop will take place in September so make sure you sign up for our newsletter for more on that.

Lastly, if you haven’t downloaded a copy of my FREE e-cookbook you can do so by clicking HERE!

Until next time, friend! Sending you lots of love – today and always!

Karla

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