Spicy Macaroni Salad

One of my favorite summer-time BBQ foods used to be macaroni salad, of course, tossed in mayonaise and loaded with salt.  With the weather starting to get warmer, I was craving one of my old favorites.  I thought I would also make a spicy version to give it some zing.

Spicy Macaroni Salad
Time: 15 minutes
Servings: 2-4
        1 cup dried macaroni noodles (I used brown rice macaroni noodles)
        1/2 cup canellini or white beans
        1/4 red onion, finely diced
        2 stalks celery, roughly chopped
        1 cup canellini or white beans
        1+ cup water, more to consistency
        1/2 cup raw cashews, or 1/4 cup cashew butter
        1 Tbsp fresh lime or lemon juice
        1/2 Tbsp miso paste
        1 tsp chili powder
        1 tsp smoked paprika
        1 tsp cumin
        1/4 tsp cayenne pepper
        black pepper to taste
1.)  Bring a medium pot of water to boil and cook noodles until al dante.  Drain and rinse with cold water to cool.
2.)  While the noodles are cooking, prepare the other salad ingredients and the dressing.
3.)  For the dressing, in a high-powered blender, blend all of the ingredients.  Add more water to achieve the desired consistency, which is somewhere between the consistency of mayo and ranch dressing.
4.)  Once all ingredients have been prepped, combine the pasta with the other salad ingredients and pour 1/2 cup of the dressing onto the mixture.  Stir until well combined.  Grind fresh black pepper over the salad and serve chilled.

Amy's Notes:
This recipe requires just one can of beans, divided into 1/2 and 1 cups for the salad and dressing, respectively.  I served my macaroni salad over a bed of mixed greens.  I didn't have any on hand, but I would have topped the salad with fresh cilantro.
This salad would also be great with the addition of some sliced black olives, but like I said in an earlier post, we are running short on some groceries in preparation of going on vacation in a little over a week.
The spicy mayo-like dressing could also be used to make a Nutritarian-friendly spicy potato salad for a BBQ or picnic.  Just use your imagination!

What is your go-to Nutritarian recipe to bring to BBQs or picnics?

Health and Happiness,



Full Circle 4

I just remembered that I forgot to share with you my forth Full Circle Box!

For week 4, I got red leaf lettuce, kale mix, a small watermelon, radishes, green beans, and green peas.
Once seeing the watermelon I proceeded to....

Sometime this week, I will be making something with the green beans.  I'm not sure what just yet...

Health and Happiness,


Cinco de Mayo Recipe Ideas

Happy Cinco de Mayo to all!  I love a reason to celebrate any day, and even more so if it involves Mexican food!  Unfortunately, I don't have a new recipe to share with you today, as Kevin and I have been busy with finishing up prepping for our Honeymoon Cruise to the Caribbean, leaving May 18th (translation: I've been shopping for cute cruise clothes).  Since getting married in September 2012, we have promised ourselves we won't fall into the trap of "we'll take a Honeymoon someday", and never actually go.  Thankfully we have kept that promise to each other and are looking forward to a fun-filled week and a half in the sun!

I'm not sure if there will be any more recipe posts until we get back from our cruise, as grocery shopping and cooking will be coming to a minimum in the next few weeks as we clean out our fridge and eat meals I've been freezing.  Perhaps I will post an informational post about how to Cruise/Vacation as a Nutritarian.  Stay tuned for that!

In the meantime, celebrate this Mexican holiday with some delicious and nutritious Nutritarian recipes...

Start off with some appetizers:
Amy's Pico de Gallo

Basic Guacamole

Carrot Top Cilantro Chimichurri for topping off Tacos, Enchiladas, or Nachos

Get your nutrients with a Mexican Salad:
Recipe here

Mexi-Salad (top right)

Tex-Mex Slaw

Cilantro Lime Rice

Enjoy a Hot Entree:
Mexican Pinto Bean Soup

Aztec Corn Soup

Sweet Potato and Bean Tacos