Beauty Salads, Vegetables

Curry Tri-Color Carrot Salad

IMG_5097Very similar to the Carrot Salad with Mint and Granny Smith Apples, but with a curry twist.



  • 3-4 tri-color carrots (sold at Trader Joe’s), grated
  • 1 jazz apple, grated
  • 1 bunch green onion, chopped
  • a handful of sliced almonds
  • 1/2 cup mayo
  • 2-3 tbsp milk
  • 1/2 tsp curry powder
  • 1/4 tsp cumin
  • salt & pepper

Salad: mix carrots, apple, onions, and almonds together.

Dressing: mix mayo, milk, curry powder, and ground cumin. Salt and pepper to taste.

Beauty Salads, diet dishes, mom's recipes, Salads, Sides, Vegetables

Mom’s Salad, Basic

I’ve just recently realized that my mom has some pretty unique and inspiring recipes.  One of which is a classic that I’m sharing with you here:

mom's salad



  • romaine lettuce
  • jazz apple
  • celery
  • walnuts
  • fresh dill (optional, and not always present)

Salad Dressing (measurements are more like guidelines)

  • ~1/2 cup Simply Lemonade brand lemonade
  • ~3-4 tbsp olive oil
  • ~1/4  tsp ground cumin (optional)

*in the picture you will notice a piece of broiled steak which, though not part of the salad, always accompanies any meal at my mom’s house.

This is usually a lunchtime salad; a dinnertime salad would have many more exotic ingredients like tarragon or some kind of tiny leek that I don’t know the name of and you can only find at the Persian store. More to come on that…

Appetizers, Petit Bites, Salads, Sides, Vegetables

Carrot Salad with Mint and Granny Smith Apples

carrot salad

Ingredients (for 2-3 servings):

  • 3 carrots, grated
  • 1 granny smith apple, diced
  • 3-4 tbsp chopped fresh mint
  • 1/2 cup mayo
  • 2-3 tbsp milk
  • 1/4 tsp ground cumin
  • salt
  • handful of roasted pepitas (optional)


  1. Thin the mayo with milk and stir in cumin.
  2. Mix carrots, apple, mint (and pepitas) in a bowl with the mayo mixture.
  3. Add salt to taste.
Pasta, Petit Bites, Vegetables

Artichoke Pasta

  • 1 can artichoke hearts, chopped
  • 3 garlic cloves, minced
  • 3-4 tbps butter
  • olive oil
  • lemon juice
  • fresh pasta/egg noodles
  1. Make pasta.
  2. Saute garlic and artichoke hearts in a skillet with melted butter and olive oil.
  3. Add fresh lemon juice to taste.
  4. Toss in pasta.   Add more butter or lemon juice to taste.
  5. Finish with salt and pepper.


Beef, Mains, Vegetables

Sweet Potato-Black Bean Enchiladas with Sweet Corn Crema


This recipe is from the sugar plum blog:

Smoky Sweet Potato-Black Bean Enchiladas with Sweet Corn Crema

2 cups cooked mashed North Carolina sweet potato
1 cup canned black beans, drained and rinsed
2 cups crumbled queso fresco cheese, divided use
1 teaspoon ground chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups jarred fire roasted tomato-enchilada sauce
2 tablespoons adobo sauce from canned chipotle chiles
10 corn tortillas
1/2 cup canned creamed corn
1/3 cup reduced fat sour cream
1 tablespoon coarsely chopped cilantro
Avocado slices, for garnish

Heat oven to 400 degrees F.

In a large bowl, stir together sweet potato, black beans, 1 cup cheese, chili powder, cinnamon, and salt until well combined.

Whisk together enchilada sauce and adobo sauce in a medium bowl until combined; pour half of the sauce into a 13×9-inch baking dish. Warm tortillas in the microwave, covered in damp paper towels, until warm – about 1 minute. Place about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.

Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with remaining 1 cup cheese. Bake 20-25 minutes or until golden brown and bubbly.

To make the sweet corn crema, in a food processor, puree creamed corn and sour cream until well combined and smooth; stir in cilantro until combined. Serve enchiladas with a drizzle of sweet corn crema, and top with avocado slices.

I used 2 yams instead of sweet potatoes (peeled and steamed), used the whole can of black beans, instead of chili powder I used 1/2 tsp smoked paprika, 1/2 tsp cayenne pepper, and 1/4 tsp regular paprika. I also used 2 cans of regular red enchilada sauce and the whole 7 oz. can of chipotle pepper juice, plus two peppers diced.   I also used cheddar cheese in addition to queso fresco on top. There was enough stuffing to make two batches, one with corn tortillas the other with flour tortillas cut in half.

I mixed the creamed corn and sour cream together with a spoon.

I added ground beef sauteed with  a chopped yellow onion, 2 cloves garlic, dried oregano, thyme, and ground cumin served on the side.

This recipe is seriously awesome and easy!