hands preparing parsley over bowls with cauliflower, lemons and tomato

It’s another Insta-recipe!

Insta-recipes are super simple recipes that are delicious and healthy…nothing fancy and easy to prepare anytime. Pretty much how I eat most of the time.

Eating an anti-inflammatory, plant-based diet doesn’t always mean a lot of time-consuming cooking. And it doesn’t have to be expensive either. Potatoes tend to get a bad rap but I absolutely believe they fit in a healthy diet.

Using small, waxy potatoes and eating them with the skin will have a lower glycemic impact than large flour-y potatoes like russets. Plus, this salad is packed with greens because honestly, I can’t leave well enough alone! This would be delicious with my cilantro hemp pesto for a boost of anti-inflammatory omega 3 fatty acids.

I served this salad with baked tofu ‘steaks’ for an awesome meal that can be vegan by subbing Veganaise and vegan pesto. The added plant-based protein will help you feel fuller, longer and keep your blood sugars on an even keel.

hands preparing parsley over bowls with cauliflower, lemons and tomato

Gorgeous Green Potato Salad

Super easy potato salad, AND a great way to get in your greens! This pairs perfectly with a tofu steak!
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Ingredients

  • 1 pound cooked baby potatoes, cut into bite-sized pieces
  • 1/4 small green cabbage, shredded (~2 cups)
  • 2 cups roughly chopped curly parsley
  • 2 cups baby greens, (ex. kale, spinach or arugula)
  • 1/4 cup good quality pesto
  • 1/4 cup mayo
  • 1 tablespoon apple cider vinegar
  • salt and pepper to taste

Instructions 

  • Combine dressing ingredients and then toss well with salad in a large salad bowl. Give each portion a good squeeze of fresh lemon before serving.

Want to know more about the health benefits of parsley? I created a YouTube video to do just that!