Category Archives: Salads

10 Blueberry Recipes to Make This Summer

I loveeeee me some blueberries. And now that it’s June, we’re in peak domestic blueberry season!

Blueberries are awesome for a lot of reasons: They’re packed with cancer-fighting antioxidants and full of vitamins, including iron, magnesium, potassium and zinc. Basically they’re full of good stuff that has been shown to help ward off heart disease, promote healthy digestion, maintain healthy bones, and lots more.

I find that a handful or two of blueberries is the perfect little something to eat while I’m waiting for my dinner to cook. I also often throw some of them on top of my cereal or smoothie bowls in the morning for a nutritional boost. While I love the fruit all on its own, I also love to incorporate it into recipes. Here are recipe ideas from myself and a few of my food blogging friends to try this summer while blueberries are at their peak!

1.) Baked Blueberry Coconut Oatmeal Bites. Made with oats, shredded coconut, almond butter, and hemp hearts, this is one of my recent recipes developed for Shape. They make for a great little bite or on-the-go breakfast!

2.) Blueberry Pistachio Coffee Cake via Cook Nourish Bliss. I have a hard time turning down a slice of delicious coffee cake, and this blueberry + pistachio combo sounds just too interesting to resist.

3.) Mixed Green Salad with Blueberries, Goat Cheese & Honeyed Walnut -n- Hemp Seed Clusters. This one’s an oldie but a goodie on the blog! I love these clusters so much, I think I might need to create another recipe with them sometime soon.

4.) Blueberry Chia Oatmeal Bars. These oat bars are great to make for a leisurely morning brunch!

Continue reading

Hearty Farro Greek Salad

This dish takes a twist on a classic Greek salad with the addition of hearty farro! 

After lots of holiday cookie baking and eating, it seems like a good time to focus more on greens, what do you think?


You guys, I haven’t shared a salad recipe in way too long. I swear, I eat salad all the time – apparently I just don’t get creative and come up with new salad recipes too often. But today salad is making a comeback on Foodie Loves Fitness, and I promise you that this is one delicious meal idea!


One of my favorite healthy strategies when eating out is to order a salad as an appetizer. It takes the edge off of my hunger, and I wind up eating less of my entree (which is bound to be something heavier) and taking some home as lefties.


When it comes to at-home salad eating, I definitely have my favorite combos. I often will make a spring greens salad with shredded carrots and avocado, then top it with a black bean burger and cheddar cheese (pretty much this recipe). Greek salad is also one of my favorites.


This dish takes a twist on the classic Greek salad. It has all of the awesome ingredients incorporated into a regular Greek salad – including romaine lettuce, tomatoes, Persian cucumbers, feta, and red onion – but with the addition of farro.

Continue reading

Avocado & Chickpea Salad Cups

Happy Friday!

I’m very much looking forward to the weekend, because later today my hubby and I are heading out on a little weekend getaway. It’s a place just a few hours away from home that we’ve never been to before….

Palm Springs

Palm Springs! Just a couple of days full of what will hopefully be fun: relaxation, hiking, good food and exploring a new area. But first, onto today’s recipe!

avocado cups-3

This recipe will provide you with a good dose of produce. It’s vegan, gluten free, nutritious, and simple to throw together. Call me a nut, but it seems kind of fancy to me because it involves scooping the salad mixture back into the avocado skins. avocado cup ingredients

And speaking of nuts, recently Blue Diamond sent me a few boxes of their Almond Nut Thins to play around with. They’re gluten free nut & rice crackers, and for some reason I immediately thought of scooping avocado with them. Almond Nut-Thins

Continue reading

Mediterranean Wedge Salad with Chickpea Vinaigrette

Ever heard of the phrase, “If you’re bored then you’re boring”?

For some reason I was thinking about this the other day in the context of food as I was photo editing this recipe. If you eat the same foods day in and day out and are just kind of blah about your meals, you’re most definitely a boring eater. And you’re probably bored with your diet.

Let’s talk about salads in this context. Numerous people have said to me, “I can’t eat a lot of salads because they just get boring.”
Wedge Salad-3
Continue reading

Asian Sesame Noodle Salad


I’m feeling very excited to fly home and see my family tomorrow! I know that while I’m on my trip I’ll be indulging a lot and not exercising as much (especially with frigid temperatures in Jersey and my crazy pup not being with me to nudge me to take her on walks!). That’s perfectly fine and I’m looking forward to the vacation, but knowing this, I have been mindful in making some of my meals extra healthy and produce-packed lately.

holiday green juice

For one thing, I’ve been eating a lot of veggies to help build up my immune system a bit and protect myself from getting sick while I’m traveling and around so many people during the holidays. For another thing, eating really healthy meals helps balance out the sweets that have inevitably been present in my life more so than usual. Yesterday I made cupcakes and cookies that I gave out to a couple of friends as little holiday treats, and I taste tested so much I felt overloaded with sugar. Ick.

peppermint joe joe's

Have you guys tried these? Ah-mazing.

Continue reading

Apple, Pecan & Dried Cherry Salad + My Wine Cork Wreath

Hi friends! Hope that you all had a wonderful December weekend. This was the last weekend I had before traveling to the East coast for the holidays, so my days were productive with Christmas gift, house and trip prep stuff. Here were some other highlights:

Rock & Roll Yoga

My Saturday began with a 90-minute rock-n-roll yoga class. I was ridiculously sore from a kettlebell class I took on Thursday and had been walking around like a 90-year old lady, so I was a little worried that my balance and range of motion would be horrible. My practice was a bit limited, but I left yoga with a happy heart, feeling stretched out and a tad less sore.


I spent some time in my backyard with my hubby finishing up painting in our backyard – oh, the life of a homeowner! Since it rained a few days last week, my rose bushes are now bursting with gorgeous color. I just love when they’re like this!

3 lb cheddar

My hubby’s grandmom sent us a THREE POUND hunk of cheddar cheese, along with maple syrup and pancake mix as a holiday gift. It warmed my heart when she said that she sent it to us because the cheese is organic and from farm-raised animals, and she knows that I’m into all of that. I couldn’t resist opening that baby up for a weekend dinner… Broc Spag Squash Mac & Cheese

…and made elbow pasta, broccoli, ricotta, and spaghetti squash mac & cheese. It was one of those dinners when I didn’t measure anything (except the cheese because I was curious as to how much I grated – 14 oz!) and used up leftovers in the fridge, and it turned out really yummy.

Continue reading

Dinner in 10: Black Bean Burger, Cheddar & Ranch Salad

From time to time, people I know will bring up my blog and say things like, “All of your recipes look great, but I think they’re too complicated for me.” While the word “complicated” when referring to cooking is very subjective, and I feel like most of my recipes are not all that difficult or time consuming, I do understand that some people don’t enjoy preparing a meal or care to be savvy in the kitchen, and simply want to be able to eat something they can feel good about that took 15 minutes or less to make.

Guess what? Healthy eating does not have to be time consuming. Sure, it may take more work than, say, pulling through a drive-thru, but it doesn’t need to be a huge, intricate task to make a nutritious dinner. In fact, a lot of my dinners are thrown together really easily. I have a rotation of meals that are on my go-to list when I’m lacking creativity and feel my belly grumbling with hunger, which is how I feel half the time after I workout in the evening. One meal heavily in rotation in my household these days is this salad….

black bean burger salad

I thought of making the black bean burger and ranch dressing from scratch when I shared this with you guys, but then I thought, let’s just keep it simple. Since I’ve been using a frozen black bean burger and store-bought dressing, I’m keeping it real and sharing exactly how I’ve been throwing this salad together with you today. If you’re looking for a healthy, delicious dinner that can be ready fast – 10 minutes tops – this is a meal idea for you.

Continue reading

Watermelon, Feta & Mint Salad + 4th of July Weekend Recap

Hi everyone!

I hope that all of you American readers had a great 4th of July weekend, and that everyone else has had a fabulous last couple of days as well.

veggie cutting board

On the workout front, my long weekend included a mountain biking + swimming workout on Sunday…

pool HRM

…my first ever TRX class on Friday morning (more on that sometime soon!), and hiking with my pup on a hot but breezy Saturday.

Elijo Hills Hiking


Elijo Hills-2

Fun and food-wise, my weekend included Sunday afternoon wine tasting with friends, followed by tempeh tacos with sweet potato fries from a cute vegan joint we found…

Carruth Winery collage

tempeh tacos

…spinach and artichoke dip making, muffin baking (also more on that later on!), and having another couple and their adorable baby over to hang out poolside on the 4th.

spinach dip

My drink of choice that day was sangria….


…and I made salsa and guacamole, pesto pasta salad, put together fresh fruit skewers…

pesto pasta salad

fruit skewers

…and also made a watermelon salad. When my hubby asked what the dish was and I told him watermelon with feta and mint salad, he was all, “Watermelon with cheese??”

watermelon salad-2

Indeed, it is a weird but wonderful combo. The watermelon and mint was so nice and refreshing to eat in this summertime weather, while the feta adds a bit of a salty, flavorful oomph to the salad.

Don’t believe me? You’ll just have to try it for yourself!

watermelon salad-1

Watermelon, Feta & Mint Salad
Prep time: 
Total time: 
Serves: 8
  • 1 large watermelon, diced into chunks and chilled
  • ¾ cup crumbled feta cheese
  • ¼ red onion, minced
  • ½ cup mint leaves, coarsely chopped
  • 2 TBSP extra virgin olive oil
  • 1 TBSP red wine vinegar
  • Juice from ½ medium lemon
  • Sea salt to taste
  1. Place the watermelon chunks in a large salad bowl. Add the feta, red onion and mint leaves.
  2. In a small bowl, whisk olive oil, red wine vinegar, and lemon juice together. Drizzle over top watermelon. Sprinkle sea salt to taste. Gently toss to evenly combine.


On a funny note, I did not see one single firework on the 4th of July. After our friends left, my hubby and I formulated a plan to take our motorcycle to see some fireworks, laid down to watch some DVRed World Cup action, and proceeded to both pass out and sleep through fireworks time. Whoopsies, I suppose we needed some extra zZzzz time. I blame it on the sangria!
sangria pitcher

Instead we sat in our backyard and finally made our first fire:

fire pit

It was definitely a fun-filled 4th of July weekend!

Questions: What strange but good food combos do you like? Have you ever napped through something fun you planned on doing?

Strawberry, Cashew & Apricot Salad with Strawberry Basil Vinaigrette

Hi friends!

Hope you that you had a great weekend. Mine was pretty low-key: did some schoolwork (got 100% on my second test!) and stuff around/for the house, went hiking, got some beach time in and just enjoyed the summertime weather.

And speaking of summer, today’s recipe is most definitely seasonally appropriate.

strawberry salad-1

I came up with this salad after having recently eaten a strawberry basil Greek yogurt. I loved the flavor combo, and when I picked up strawberries during my next grocery store run, I started thinking about pairing local strawberries with basil from my backyard for a dish.

strawberry salad-3

In general, I like to switch things up in the kitchen, but this just isn’t the case when it comes to salad dressings. My go-to dressing mix is extra virgin olive oil + fresh lemon juice + balsamic vinaigrette + mixed up salt. BOOM. I pretty much make it every time I have salad, but this time, I decided to get a little creative and make a strawberry basil vinaigrette.

Strawberry Salad

Simple enough to throw together in a jiffy, the dressing is the fresh and fruity star of this vibrant, vegan, healthy summer salad.

strawberry salad-4

5.0 from 1 reviews
Strawberry, Cashew & Apricot Salad with Strawberry Basil Vinaigrette
Prep time: 
Total time: 
Serves: 2
  • 6 cups of mixed greens
  • 1 cup strawberries
  • 4 fresh apricots
  • ½ cup raw cashew pieces
  • 1 cup strawberries
  • 2 TSP white balsamic vinegar
  • 2 TSP cane sugar
  • 2 TBSP fresh basil
  • 1½ TBSP extra virgin olive oil
  • ¼ TSP sea salt
  1. Place greens in a large salad bowl.
  2. Slice strawberries and quarter apricots. Place 1 cup of the strawberries and the apricot pieces into the salad bowl. Sprinkle cashew pieces in, and toss to combine.
  3. In a food processor, combine remaining strawberries and all other dressing ingredients. Pulse until the mixture forms a smooth dressing. Drizzle on top of salad. Top to combine. Divide evenly into 2 bowls.


Questions: Do you like the combination of strawberry and basil? What’s your go-to salad dressing?

PS – If you haven’t already, don’t forget to enter my KIND healthy snack bar giveaway before it ends Wednesday!

Arugula Salad with Shaved Parmesan & Cherry Tomatoes

Hi there!

Whew, Monday came so quick. The weekend just whizzed by for me! A lot of time over my weekend was spent doing house stuff, including buying a pool vacuum – it took us a few weeks to get the pool in order but now we’re all good! – and looking for patio furniture that doesn’t cost an arm and a leg. I also spent Sunday evening on the beach with this little maniac  cutie….

Harley dog beach

…and had my first tennis workout in quite awhile! My hubby is making fun of me because I’m so sore today since I hadn’t played in awhile. I always get sore when I do an unusual workout, and my forearm, hand, obliques, and back are certainly achy today!

I’d like to play tennis more often now that we live down the street from some pretty decent courts. I’m in no way a great tennis player, but I find it to be a fun way to break a sweat and get some cardio in! Hopefully I’ll improve with some practice. 🙂


Now onto food….

Arugula Salad-1

So I’m sure a lot of you will agree with me when I say that spring and summer just scream salad. It’s when some awesome veggies, like corn and cherry tomatoes, are sweet and delicious, and it’s an easy way to throw a nutritious meal together quickly.

While sometimes I throw everything but the kitchen sink into my salad creations, other times I like to keep my salads simple. This was the case one night last week when I was baking a couple of sweet potatoes and thinking of what salad to make with it. Enter today’s recipe:

Arugula Salad-2

I’m a fan of the combination of salty parmesan with earthy wild arugula & ripe cherry tomatoes, drizzled with a simple dressing of olive oil, lemon juice and white balsamic vinegar.

Arugula Salad-3

It’s a perfect side dish to eat while hanging out on your patio with a glass of wine in hand, which is exactly what I did.

Arugula Salad with Shaved Parmesan & Cherry Tomatoes
Prep time: 
Total time: 
Serves: 2
  • 4 cups of arugula
  • 2 oz parmesan cheese
  • ½ cup cherry tomatoes
  • 2 TBSP extra virgin olive oil
  • 1 TBSP white balsamic vinegar
  • 2 TSP lemon juice
  • Cracked pepper & sea salt to taste
  1. Place the arugula in a large salad bowl.
  2. Shave the parmesan cheese into the bowl. (I used a vegetable peeler.)
  3. Quarter the cherry tomatoes and place into the salad bowl.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar and lemon juice. Drizzle over the arugula salad, and add cracked pepper and sea salt to taste.
  5. Divide into 2 bowls and serve.
Nutrition Information
Serving size: 1 bowl, Calories: 150, Fat: 11 g, Saturated fat: 3 g, Carbohydrates: 7 g, Sugar: 2 g, Fiber: 2 g, Protein: 7 g


Questions: Do you get super sore when you do new forms of exercise? Are you an arugula fan?