Roasted Cauliflower with Cumin Lime Dressing

It's no secret I'm a fan of salads. Raw, roasted, grilled, fresh, tossed, chopped, stuffed or layered. Different vegetables, different proteins, all make for the delicious base. But isn't really the dressings that entice us?

The nutty, earthy, warm and peppery flavor from cumin comes alive with the sharp, sour, freshness from the lime over the roasted cauliflower. Don't stop there, this Lime and Cumin Vinaigrette is great on a number of other dishes as well, try it on any salad, grilled tuna or even over a burger.

Simple store bought dressings appear so harmless, but the truth is they are filled with sugar, chemicals and  lots of other fake ingredients that ultimately hurt your body deep inside. Save yourself by spending just a few extra minutes preparing your own dressing. Your body, and your taste buds, will thank you for it!

Chive and Goat Cheese filled Raspberries

The concept of Farm to Table has been taken a step further with cutting-edge, hard working entrepreneurs like the folks at Outstanding In The Field by taking the table out of the restaurant and placing at a local farm. Regular people get a chance to explore growing first hand and then enjoy the the farm goods as cooked by a local chef. It's fresh, upscale, informative and super delicious.

We attended one of these dinners last year in South Haven, Michigan where we first encountered these delightful raspberry nibbles. Creamy goat cheese and sharp chives cradled in a bright berry, nestled on top of a finishing crunch. A perfect bite.

Mine are slightly different from what I remember. They used a puffed rice for the crunch while I used a popped quinoa. They may have used different herbs in the filling, I happened to have fresh chives and love the little onion hit with the berries. All in all, it's a gorgeous little presentation and is fairly simple to put together.

Try these super tantalizing appetizers for your next outdoor party, then I highly recommend visiting your local farm to see what inspires you. I'm personally psyched for our farm dinner this year in Door County; good food and good friends abound.

Quick and Easy Quinoa Breakfast Porridge

Every Sunday I make a huge batch of grains to use for the week. Usually it's quinoa, sometimes it's brown rice or lentils and often it's a mixture of all three. Whatever it is, it's stored in the fridge and becomes a base for lunches and dinners...and yes, even breakfast!

Think of the quinoa as oatmeal- it's kind of a vessel for the cinnamon, nuts and maple syrup.  And just like oatmeal it's completely versatile- add what you like. Raw honey instead of maple syrup, bananas and almonds in place of the walnuts and goji berries. Just have fun with it!

This is a great breakfast to toss together in a glass jar on your way out of the house and then enjoy when you get to work! Easy healthy fat and happy breakfast, it's the most important meal of the day!

Delicious Mushroom Grain Veggie Burger

This post has move to Happy Eats Healthy Mushroom Grain Burger

Asparagus and Quinoa Stuffed Mini Peppers

Spring time is the best time to enjoy asparagus, but with cold weather and late planting seasons, quality batches of these delectable green stalks are still available into the summer. It's a versatile vegetable and you can't really go wrong no matter how you cook it whether wrapped in prosciutto or dripping with a runny yolk.

In this version, I lightly saute asparagus with mushrooms, ginger and garlic, sizzle the mixture with fresh orange juice and stuff it a pepper along with quinoa. It makes for a super lovely presentation and it tastes just as good as it looks.

Asparagus is a good source of folic acid (helping our bodies convert food into energy) and potassium (an electrolyte that helps to maintain normal blood pressure.) These super stalks help us against pain, aging and inflammation.

So now you have lunch, light dinner or side salad that acts as Fat and Happy powerful as it tastes. Enjoy today before asparagus season fades away until next year.