November 5, 2020 by This quick and easy side dish provides a powerful anti-inflammatory punch, thanks to generous amounts of turmeric and ginger. Both are well noted and regarded for their powerful antioxidant and anti-inflammatory properties. [Read more…] about Golden Ginger Cauliflower (Anti-Inflammatory)
October 19, 2020 by This 2-ingredient Shiitake Brown Rice makes for an easy side dish packed with umami flavor. [Read more…] about Shiitake Brown Rice
September 29, 2020 by Maple cinnamon pecans are a fun fall snack, or can be used to top yogurt or your favorite autumn pie recipe. [Read more…] about Maple Cinnamon Pecans
August 22, 2020 by These Indian Spice Cauliflower kebabs are full of flavor (but not heat!) and are sure to please. The fragrant marinade infuses each cauliflower floret with a vivid array of Indian spices, including turmeric, cumin, and coriander. [Read more…] about Indian Spice Cauliflower Kebabs
August 16, 2020 by This refreshing, flavorful, creamy zucchini mint soup is ready to eat in less than 20 minutes. [Read more…] about Quick Zucchini Mint Soup [Supports Digestion]
July 28, 2020 by This Chop Chop Salad with Chickpea Croutons is a summer favorite – hearty, refreshing, and a tasty way to get in some underutilized veggies like radishes, carrots, celery, and cucumber. Chop Chop Salad with Chickpea Croutons Add to Collection Go to Collections 4.39 from 18 votes Prep Time 15 minutes minutes Cook Time 30 minutes minutes Total Time 35 minutes minutes Servings4 IngredientsChickpea Croutons3 cups chickpeas (~2 cans) 1 Tbsp extra-virgin olive oil1 1/2 tsp turmeric1 1/2 tsp cumin powder1 1/2 tsp garlic powder1 1/2 tsp paprika1 tsp cayenne powder optional3/4 tsp black pepper 1/2 tsp unrefined salt (real, pink, or Celtic salt)Chop Chop Salad2 cups carrot diced (~3 carrots)2 cups cucumber diced (~1 large)2 cups celery diced (~6 stalks)1 cup radish diced (~5 radishes)1/2 cup red onion diced (1 small-medium sized)1 Tbsp jalapeño diced2 cups flat-leaf parsley minced1 cup fresh mint leaves minced (optional)1/4 cup pumpkin seeds1/4 cup sunflower seedsDressing1 lemon juice only2-3 tsp extra-virgin olive oilunrefined salt (real, pink, or Celtic salt) to tasteblack pepper to taste InstructionsChickpea CroutonsFirst, make the chickpea croutons. Preheat oven to 400F. Line a baking sheet with parchment paper. Drain chickpeas, lay them out flat, and pat dry with a paper towel. Add oil and spices and toss well to coat. Lay them out flat and bake for 20 minutes, shake the tray, and bake an additional 10 minutes. Chop Chop SaladChop all salad ingredients (except pumpkin seeds and sunflower seeds) and add to a large bowl. Dress with olive oil, lemon, salt, and pepper to taste. When the chickpea croutons are done, add to the salad bowl and toss well to combine. Recipe NotesYou can easily scale this recipe down or up, depending on how many people you're serving. This makes 4 entree size portions, saves well, and can be used throughout the week. Throw this over a baby arugula or spinach for added greens.  Did you make this recipe? Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month. Shop This Chop Chop Salad Recipe I typically get my produce at the farmer’s market, but Amazon Fresh has fast delivery on organic produce in a pinch. More Salad Recipes Looking for more quick and easy salad recipes? Check out my: Spicy Blueberry Arugula Salad with Hemp Crusted Avocado Digestion-Boosting Tummy-Slimming Radicchio Salad Sweet & Salty Antioxidant Salad Bring-to-Work Lunch: Avocado Kale Salad with Chickpea Croutons Red Cabbage & Parsley Salad