Easy Gluten-free Holiday Grape Salad

Over the last few weeks I've been brainstorming a Christmas dinner menu.

Easy Gluten-free Holiday Grape Salad, Photo by Angela Tague

It's a given I'll make my decadent creamy mashed potatoes, a few green veggies, corn casserole, homemade rolls, something for my meat-eating guests, a lentil loaf, homemade candy, a few desserts and a tray of appetizers.

As I made out my list I realized one key food group was being sorely neglected.

Fruit!

On Thanksgiving cranberries get loads of attention in sauces, stuffing and chutneys. Apples make an appearance in pie and salads.

But what fruit is popular at Christmas? Sugar plums? Are those even a real thing?

So, this year I've decided I'll whip up my crowd pleasing simple grape salad. Its vibrant flavor is a refreshing contrast against the creamy, comforting potatoes and gravy. Plus, it only takes a few minutes to make. Delicious AND easy? Sign me up!

Healthy Holiday Grape Salad 

Photo by Angela Tague

Servings: 8-10 side dishes

• 2 heaping cups seedless red grapes, whole
• 2 heaping cups seedless green grapes, whole
• 1- 5.3 oz. carton of Chobani lemon blended Greek yogurt
• 1/2 cup chopped walnuts

Wash and pat dry both varieties of grapes. Place them in a pretty serving bowl. Stir in one carton of Chobani lemon blended Greek yogurt and sprinkle the walnuts atop the salad. Cover and chill the fruit until meal time, then enjoy!

Do you have a favorite healthy, whole foods fruit dish to serve at the holidays? Tell me about it in the comments below! I'm still working on the Christmas menu and might be persuaded to make a few more additions!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Easy Vegan Green Smoothie Recipe

The hubby and I have been sipping on smoothies for months now. They make a quick meal on the go, plus they're full of vitamins and minerals.

You really can't go wrong with fresh fruit and vegetables in your glass, you know?

So this past weekend I created a new green smoothie for myself. I'm not a huge fan of the green drinks that taste like grass, so this was a nice change. Often I add a handful of spinach to my smoothies, and it's simply too flavorful. So, now I'm experimenting with baby kale. If you're not a fan of grass-flavored smoothies, try this!

Spinach-Free Green Smoothie

• 3 cups baby kale
• 1 cup green seedless grapes, frozen
• 1 banana, frozen
• 2 cups almond milk*

Mix all ingredients in a blender until they're creamy and smooth. Serve in a tall glass. I use a beer mug and tall straw for fun.

*Note: You can use any type of milk in this recipe. I can't digest cow milk very well, so my choice this week was Almond Breeze flavored with a hint of honey. The extra sweetness makes this smoothie taste even better! Next time I plan to try vanilla-flavored almond milk.

What's your favorite green smoothie recipe? Please share in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

How to Dye Easter Eggs Naturally

Easter is just a few days away! So, I thought a nod to coloring Easter eggs would be the perfect "E" post for the April 2012 A to Z Blog Challenge.

It's probably no surprise that I'm not a fan of artificial dyes and coloring. So, I thought it'd be fun to share a list of whole foods you can use to dye Easter eggs naturally.

Pink or Red: fresh chopped beets, raspberries, red rooibos tea leaves, cranberry juice or cherries
Orange: shredded carrots
Yellow: turmeric powder, curry powder, ground cumin, dandelion blossoms
Green: kale and spinach
Blue: grapes, blueberries, violet blossoms
Lavender/Purple-Brown: grape juice, red onion skins, red cabbage leaves
Tan: black pekoe tea bags or black brewed coffee

Simply soak raw white-shelled eggs in a mixture of mashed fruits, organic flower petals, edible blossoms or vegetables in a pot of boiling water. After 10 minutes of cooking you have a beautifully hard-boiled, colored egg. The more organic matter you toss in the pot, the more vibrant the egg colors!

I created the egg pictured on this post by wrapping the egg in red onion skins and a thin cloth tied with a twistie tie. Then, added dandelion blooms to the boiling water. (See the yellow highlight on the right side!)

After the 10 minutes, add a splash red wine vinegar to the pot of eggs to seal the color. Let the eggs soak for 5 minutes. The acidity of the vinegar makes the colors more vibrant and long-lasting. The longer you soak the eggs, the darker and more vibrant the color. Rinse the organic matter off the eggs, and store in the refrigerator until it's time to eat them!

What are you favorite ways to dye Easter eggs naturally? Please share in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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