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Watermelon Salad

I got to spend a week on the Greek Island of Crete feasting on vegetarian meals prepared by incredible chefs while on a yoga retreat. Most evenings the conversation revolved around how amazing each dish was and the sharing of other recipes. This one was shared by a fellow moksha yoga member and, to quote her, “it tastes like summer in a bowl”



  • 4 slices of watermelon
  • 1/2 of a large or 1 small cucumber
  • feta cheese


  1. Dice watermelon and cucumber and toss in a large salad bowl
  2. Top with as much feta cheese as desired
  3. ENJOY 🙂

Apple Cinnamon Kale Salad

This was inspired by a craving for a meal replacement salad on a hot summer’s day, while using some leftover cooked chicken. Vegetarian? Omit the chicken


  • 1/2-1 cup diced chicken
  • 1/2 cup quinoa
  • 1 tbsp olive oil
  • Cinnamon
  • 1/4 cup walnut pieces
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • Dash of sea salt
  • 4-6 kale leafs
  • 1 large or two small apples, cored and chopped 
  • 4-6 celery stalks, diced
  • 1/4 cup raisins


  1. Cook quinoa as directed
  2. Prepare dressing by combining oil, vinegar, syrup, salt and cinnamon and set aside
  3. In a skillet, heat 1 tbsp oil and sauté the walnuts, tossing constantly for 2-5 minutes in low heat
  4. Turn off the heat, add cinnamon and toss until well coated
  5. At this point, I removed the cooked quinoa and added it to the skillet, stirring it with the nuts and cinnamon
  6. Clean and chop kale, celery and apple and combine in a large salad bowl with the raisins
  7. Toss with dressing, adding quinoa and walnuts 

Serves 2 for a main course or 4-6 as a side salad

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