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Baby Spinach, Celery Root, and Fuji Apple Salad with Creamy Pistachio Dressing

This salad is another Aarti Sequeira masterpiece. She calls it The Ugly Duckling Salad because of the celery root component which is sort of the "ugly duckling" of the vegetable world. It's gnarly and unattractive on the outside, but inside lies a beautiful, creamy and healthy vegetable.

I've long been a fan of celery root, which is what first attracted me to this recipe. Celery root makes a great potato substitute because it has a much lower glycemic index, and it's much lower in carbs and calories - steam it and make mashed "potatoes", thinly slice it to make a "potato" gratin, and the list goes on. For some reason, I hadn't tried it raw, though. I discovered it's delicious raw - mild in flavor and it added an almost creamy texture to the salad.

Serves 4


1/2 cup shelled pistachios

2 large cloves garlic, roughly chopped

1 lemon, juiced

1/2 teaspoon Sriracha sauce

1/2 cup hot water

1/2 cup canola oil, plus more if necessary

Kosher salt

freshly cracked black pepper

splash of extra-virgin olive oil

In skillet over medium heat, toast pistachios until lightly browned.

In blender or food processor, place toasted pistachios, garlic, lemon juice, Sriracha sauce, water, and oil, then blend till smooth. Add salt and pepper to taste. If too watery, add more canola oil and blend to emulsify. Add drizzle of extra-virgin olive oil and blend once more. Set aside.


1 bag baby spinach, pre-washed

1 Fuji apple, thinly sliced

1 celery root bulb (about the size of a softball or smaller), peeled and grated (see below)

In large bowl, place spinach and apple slices. To prepare celery root, wash thoroughly, then cut outer peel away from bulb revealing white inside.

Cut bottom of root to make flat, then rest on cutting board and starting at the top cut the peel down and away from the root ball.

Next grate celery root using a box grater. To prevent from turning brown you can squeeze a little lemon juice on the grated celery root.

Add celery root to bowl with the spinach and apple, then add enough dressing to coat. Toss to mix.

Note: I had quite a bit of extra dressing left over, but I refrigerated it and will use it on another salad in the next day or two.

Meal 1

Apple Cranberry Spinach Salad with Broccoli and Feta

prep 15 minstotal 15 mins

author jenn laughlin - peas and crayons

yield 2-4 servings

This colorful Apple Cranberry Spinach Salad with Broccoli and Feta is crisp, refreshing, and the perfect blend of savory sweet to enjoy all Fall and Winter long!


  • 4-5 oz fresh baby spinach

  • 1/2 cup chopped broccoli

  • 1/2 cup chopped grapes, green or red

  • 1 apple, half or whole, chopped (I used honey crisp)

  • 1/4 cup crumbled feta cheese

  • 2-4 TBSP dried cranberries

  • 2-4 TBSP roasted pepitas (pumpkin seeds)

  • black pepper, to taste (optional)


  • 1/2 cup of plain greek yogurt or sour cream

  • 1/4 cup of buttermilk (extra if desired)

  • 1/4 cup good quality mayonnaise (homemade or store bought)

  • 1 clove garlic

  • 1/2 tsp lemon juice or white vinegar

  • 1 tsp poppy seeds

  • 1/2 tsp dried parsley

  • 1/2 tsp dried dill

  • 1/4 tsp onion powder

  • 1/4 tsp paprika

  • 1/8-1/4 tsp garlic powder, to taste

  • 1/8 tsp sea salt

  • 1/8 tsp black pepper


  1. Start with the dressing (skip if using premade)

  2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.

  3. Peel 1 clove of garlic, then smash and mince it into a paste.

  4. Season with salt.

  5. Combine salted garlic paste with remaining dressing ingredients and whisk well.

  6. Pop in the fridge to chill for a few hours for flavors to set.

  7. Wash + dry spinach.

  8. Combine with broccoli, apples, grapes, dried cranberries, feta cheese, and pepitas.

  9. Toss with dressing and serve.

Season with black pepper, to taste. Feel free to sprinkle with extra poppy seeds to garnish. Enjoy!



3 mins


3 mins

Serves: 1


  • 1 apple (peeled and chopped)

  • 1 banana (peeled and chopped)

  • Handful of fresh spinach

  • 4 ice cubes

  • 25ml cold water


Add everything to a blender and blend until it turns to liquid.

Sweet Potato & Broccoli Salad with Chopped Apples


  • Preheat oven to 400°.

  • Place sweet potato cubes and broccoli florets on a baking sheet and drizzle with 2 tablespoons of oil; toss gently to coat.

  • Sprinkle with salt and pepper and roast for 15 minutes. Turn and continue roasting for 15 minutes. Remove from oven and set aside.

  • In a small bowl, whisk together balsamic vinegar, orange juice, orange zest and crushed red pepper.

  • In a large bowl, combine potatoes and broccoli, with apples, almonds and remaining 2 tablespoons oil. Gently toss with balsamic dressing. Season to taste with salt and pepper.

Sweet Potato Banana Protein Brownies


9-12 Squares

start ingredients


  • 1 sweet potato - medium size, could use pumpkin instead too

  • 1/4 of a banana, ripe

  • 3 organic eggs at room temp, whisked

  • 3 tbs coconut oil, melted

  • 1 tsp pure vanilla extract

  • 3 tbs of coconut flour, could use other flours too

  • 3 tbs of coconut sugar, or Stevia or sweetener of choice

  • 1 scoop of chocolate protein powder

  • 3 tbs of unsweetened cocoa powder

  • 1/4 tsp salt

  • 1/4 tsp baking powder

  • 1/4 tsp cinnamon

  • a pinch of Pumpkin Spice or Nutmeg if you want

  • 3 tbs of mini chocolate chips for the top

  • OPTIONAL TOPPINGS: whipped cream, vanilla bean ice cream, or walnuts or pecans

start directions


  • Preheat your oven to 400 F.

  • I like to cut the sweet potato in half and use a knife or a fork to puncture before baking it for 25-30 minutes.

  • Once your sweet potato is cooked all the way through, peel the skin and mash it up in a bowl. Now add the banana and mash again. Turn your oven down to 350 F.

  • In a med bowl - mix the wet; vanilla, eggs, and coconut oil. Mix together well with the sweet potato/ banana mixture. Next mix all the dry in a med bowl; coconut sugar (or Stevia), coconut flour, protein powder, cocoa powder, baking powder, cinnamon, salt, and if using - a dash of pumpkin spice and/or nutmeg. Add to the wet. Mix together very well. TIP: You can't really over mix these since they are gluten-free by using the coconut flour.

  • Grease an 8×8 baking dish with coconut oil (or spray) and pour in the mixture. Now sprinkle the mini chocolate chips (or other toppings) evenly on top.

  • Bake for 25-30 minutes until a toothpick comes out clean from the the middle.

  • Let it cool. If you want you can add a dollop of fresh whipped cream and a dash of cinnamon. Any toppings you want or plain is also just so good. Enjoy! Store in the fridge or freezer is best.

Great snack or healthier treat anytime of day. Perfect for the kids, an afternoon pick-me-up or an anytime treat!

Meal 2

Sweet Potato, Spinach and Tomato Toss

Yield: Serves 4-6

Prep Time: 15 min Cook Time: 30 min Total Time: 45 min


3 medium sweet potatoes, cut into wedges

2 cloves garlic, unpeeled

3 Tbs olive oil, divided

pinch cayenne pepper

3 Tbs balsamic vinegar

1 1/2 Tbs sugar

1 pint cherry tomatoes

salt and freshly ground pepper

5 oz / 140 g baby spinach

Preheat oven to 450F / 230C.

Toss sweet potatoes and garlic with 2 Tbs olive oil, a pinch of cayenne pepper, and season with salt and pepper. Spread out, skin sides down, on a large baking tray linked with parchment paper. Roast for about 25 minutes, til sweet potato skin is browned and garlic is soft.

Meanwhile, in a small saucepan combine balsamic vinegar and sugar. Cook over medium heat til reduced by half. Pour off into a bowl and rinse saucepan.

Fill saucepan 2/3 with water and bring to a boil. Cut a small "x" in the skins of the cherry tomatoes. Boil for about a minute, then drain and let cool slightly. Peel off the skins and season with a touch of salt and a drizzle of olive oil.

Once potatoes are out of the oven, remove garlic cloves. Put spinach leaves and roasted garlic cloves in a large bowl. Dress with 1 Tbs olive oil, salt and pepper. Toss through, lightly crushing garlic cloves to flavor the dressing. Then gently add in sweet potatoes and toss, so spinach wilts slightly. Last, add cherry tomatoes and very carefully toss again.

Transfer to a serving platter. Drizzle balsamic syrup over the salad, and serve slightly warm.

Recipe for Pureed Broccoli and Celeriac (aka Celery Root) Soup

Author: Jess Dang

Serves: 4 to 6


  • 1/2 a head of broccoli or just the stalks of a head of broccoli

  • 1 celeriac bulb

  • 1 onion

  • ~1 quart of water, chicken stock, or vegetable broth

  • Olive oil

  • Salt & pepper

  • Optional: 1/2 cup of cream



  • Broccoli: Rinse and chop into similar sized pieces

  • Celeriac: Peel the not-so-pretty outside off with a knife. To do this, microwave the celeriac bulb for about 5 minutes, which will soften the outside skin. Chop into large pieces

  • Onion: Rough chop

  • Store in separate airtight containers / bags if not making right away


  1. quart soup pot (a dutch oven would be perfect for this job)

  2. Immersion blender


  1. Let pot warm up over medium-high heat; and add about 1 to 2 tbs olive oil

  2. Give the oil some time to warm up and then add onions with a dash of salt

  3. Saute onions for about 3 minutes, until they start to soften. Then add the remaining ingredients

  4. Pour enough broth to cover all ingredients (parents, if you’re making baby food, add less broth to get a thicker puree)

  5. Cover and bring to a boil

  6. Lower heat, leave covered, and let the ingredients simmer for about 15 to 20 minutes

  7. Remove from heat and let cool before pureeing

  8. Puree soup with immersion blender and season to taste with salt and pepper

Stir in cream (optional

Sweet Potato Veggie Burgers

Recipe by:Erin Druga

These savory burgers combine sweet potatoes and spinach for a delicious nutritional punch.


2 sweet potatoes

1 cup spinach

1/4 large yellow onion

¼ cup almond meal

2 T flaxseeds +3 T water

½ t coconut oil

1 T lemon juice


Cut up sweet potatoes into bite size pieces; Cook in pot over stovetop until potatoes are soft.

While potatoes are cooking, peel onion and slice in fourths.

Once potatoes are soft, place into food processor or high-power blender. Add onion and spinach and pulse.

After 30 seconds or so, turn off and add almond meal, flaxseed, water, oil, and juice.

Pulse until everything is combined.