Honey Mustard Roasted Brussels Sprouts

This recipe is inspired by the fried Brussels sprouts at a restaurant in Austin, Texas, called Mattie’s, and they’re irresistibly delicious. The sprouts are tossed in a sweet-savory, honey mustard glaze and pan fried to perfection (swoon). This m…

Honey Mustard Roasted Brussels Sprouts

This recipe is inspired by the fried Brussels sprouts at a restaurant in Austin, Texas, called Mattie’s, and they’re irresistibly delicious. The sprouts are tossed in a sweet-savory, honey mustard glaze and pan fried to perfection (swoon). This may be our new favorite way to eat vegetables.

Prepare to have your mind changed if you think you’re not a Brussels sprouts fan! These roasted Brussels sprouts aren’t like the mushy, flavorless ones you may have tried before.

Honey Mustard Roasted Brussels Sprouts from Minimalist Baker →

Pretzel Crusted Chicken Salad with Mustard Vinaigrette.

Here’s how to make dinner better: pretzel crusted chicken salad. Oh oh yes. !!!! This pretzel crusted chicken salad is going to make an appearance in our house at least once a week for the foreseeable future. One of my favorite chicken recipes EVER is my pretzel crusted chicken with hot honey and house sauce. […]

The post Pretzel Crusted Chicken Salad with Mustard Vinaigrette. appeared first on How Sweet Eats.

Here’s how to make dinner better: pretzel crusted chicken salad.

pretzel crusted chicken salad with mustard vinaigrette

Oh oh yes. !!!! This pretzel crusted chicken salad is going to make an appearance in our house at least once a week for the foreseeable future.

pretzel crusted chicken

One of my favorite chicken recipes EVER is my pretzel crusted chicken with hot honey and house sauce. Oh my word. They chicken fingers are absolutely to die for – we love them!

I make the chicken fingers often for dinner and Eddie and I throw them on a salad. It’s seriously one of the best salads I’ve ever eaten. The chicken is so flavorful because the pretzels are so crunchy and salty, obviously! And it just adds so much more than you’d even expect.

sliced pretzel crusted chicken on cutting board

So! Here we are with an ACTUAL pretzel crusted chicken salad.

Can I make this one of my faux oktoberfest recipes?! 

It’s no secret I’m already a fan of this combo. Remember a few years ago when I made a hot pretzel panzanella with mustard dressing? Yes, actually chunks of soft pretzel in the salad, drizzled with mustardy vinaigrette.

I die just thinking about it. It’s SO GOOD.

This is like that, just different. Crunchy pretzel bites, hearty chicken, still the same briney and tangy dressing that I could practically drink! 

pretzel crusted chicken on spring greens

I’m using full chicken breasts here instead of the tenders. I like to pound them out a bit so they are even all over in size, then coat them in the pretzels and bake for 25 to 30 minutes. The result is the most flavorful, tender, crunchy chicken you’ve ever had. 

You won’t be able to stop eating it!!

P.S. you can find me on instagram today showing you how to make this step-by-step.

pretzel crusted chicken salad with onions, cheese, cucumbers and apples

In celebration of all things fall, I added some extra goods to this salad. Apples, because hello! ‘Tis the season. You can chop, slice or grate them. White cheddar, because it’s delicious with the pretzel flavor. Pickled onions for tanginess, cucumbers for a refreshing crunch. 

And it’s all drizzled with a mustard vinaigrette. I make many mustard-y vinaigrettes, sometimes even multiple times per week! But this one is extra good because it complements the pretzels so well.

pouring dressing on pretzel crusted chicken salad

I used to live for a soft pretzel with yellow mustard when I was a kid. It has been about a million years since I’ve had one, so this combo is allowing me to relive all of that over again. 

pretzel crusted chicken salad with mustard vinaigrette

Crunchy pretzel chicken, creamy cheddar, crisp apples and tangy dressing. Literally makes the best pretzel crusted chicken salad ever.

pretzel crusted chicken salad with mustard vinaigrette

I am so there!

pretzel crusted chicken salad with mustard vinaigrette

Print

Pretzel Crusted Chicken Salad

This pretzel crusted chicken salad is packed with spring greens, cheddar, apples, and crunchy crispy pretzel coated chicken. It's a dream!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3 cups mini pretzel twists, (traditional salted ones)
  • 1 teaspoon garlic powder
  • 1 pound boneless, skinless chicken breasts
  • salt and pepper
  • 2 large eggs, lightly beaten
  • 8 to 10 cups spring greens or your favorite lettuce
  • 1 honeycrisp apple, chopped
  • 4 ounces cheddar cheese, chopped or grated
  • 4 baby cucumbers, sliced
  • ¼ cup pickled onions

mustard vinaigrette

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • Note: if you haven't made the pickled onions yet, make those to start. They can sit for 45 mins at room temp while you make the rest of the salad. I highly suggest making them ahead and storing in the fridge for weekly use!
  • Preheat the oven to 425 degrees. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
  • Pound the chicken breasts so they are evenly thick all over. Season the chicken breasts with the salt and pepper. Place the pretzels in a food processor and blend until mostly fine crumbs remain. Place the pretzels in a bowl. Stir in the garlic powder.
  • In another bowl, lightly beat the eggs.
  • Take each chicken breast and coat it in the beaten egg. Dredge it through the pretzel crumbs, pressing gently so the crumbs adhere. Place the chicken on the rack and repeat with remaining chicken. Once all the chicken is finished, spray it with avocado or olive oil spray. This is important and really helps things get crispy and golden!
  • Bake the chicken for 12 to 15 minutes. Flip it gently and spray the other side with the oil spray. Bake for another 12 to 15 minutes.
  • While the chicken is baking, assemble the salad. Place the greens in a large bowl with a pinch of salt and pepper. Add in the chopped apples, cheddar, cucumbers and pickled onions.
  • Remove the chicken from the oven and slice it. Add it to the salad and drizzle on the dressing. Enjoy!

mustard vinaigrette

  • In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for about a week.

pretzel crusted chicken salad with mustard vinaigrette

Happiest sight on earth.

The post Pretzel Crusted Chicken Salad with Mustard Vinaigrette. appeared first on How Sweet Eats.

Vegan Caesar Salad with BBQ Sweet Potato Croutons

Say hello to our new favorite salad.
It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch o…

Vegan Caesar Salad with BBQ Sweet Potato Croutons

Say hello to our new favorite salad.

It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch of random ingredients that got thrown together, and it just totally worked. Hello, next-level vegan caesar salad!

The best part?

Vegan Caesar Salad with BBQ Sweet Potato Croutons from Minimalist Baker →

Honey Mustard Chicken

This easy Honey Mustard Chicken recipe is bursting with tangy, savory, and sweet flavor! Make it on the grill during the summertime, or bake it in the oven. You will love this juicy chicken! This Honey Mustard Chicken is one of our favorite solutions t…

This easy Honey Mustard Chicken recipe is bursting with tangy, savory, and sweet flavor! Make it on the grill during the summertime, or bake it in the oven. You will love this juicy chicken! This Honey Mustard Chicken is one of our favorite solutions to the constant question, “What should I make for dinner this…

The post Honey Mustard Chicken appeared first on Two Peas & Their Pod.

Mayo-Free Deviled Eggs

After experimenting with how to make Perfect Hard Boiled Eggs, we ended up with a lot of hard boiled eggs.
The only logical thing to do: Make deviled eggs!
Our 30-minute, 10-ingredient version comes with a modern twist: It’s mayo-free and made …

Mayo-Free Deviled Eggs

After experimenting with how to make Perfect Hard Boiled Eggs, we ended up with a lot of hard boiled eggs.

The only logical thing to do: Make deviled eggs!

Our 30-minute, 10-ingredient version comes with a modern twist: It’s mayo-free and made with superfoods including turmeric, raw honey, apple cider vinegar, and cayenne. Let’s do this!

If you’re like us, deviled eggs are a staple appetizer for holiday meals and beyond.

Mayo-Free Deviled Eggs from Minimalist Baker →

Healthy Vegan Egg Salad

This 15-minute Vegan Egg Salad is made of tofu and cashews to give you a creamy, protein-packed and delicious breakfast sandwich. To make this recipe the healthiest possible, we skipped the high-fat mayonnaise and any other packaged products and opted …

This 15-minute Vegan Egg Salad is made of tofu and cashews to give you a creamy, protein-packed and delicious breakfast sandwich. To make this recipe the healthiest possible, we skipped the high-fat mayonnaise and any other packaged products and opted for only whole foods plant-based ingredients.  We love savory breakfasts, not to mention quick savory...

Read More

The post Healthy Vegan Egg Salad appeared first on My Pure Plants.

Smoky Roasted Sausage and Vegetables

Sheet pan meals are my savior. There’s really nothing easier than roasting vegetables in the oven, and it happens to make them taste really good, too. Add a little meat to the vegetables and you have a meal! For this Smoky Roasted Sausage and Vegetables sheet pan meal, I also added a homemade smoky vinaigrette […]

The post Smoky Roasted Sausage and Vegetables appeared first on Budget Bytes.

Sheet pan meals are my savior. There’s really nothing easier than roasting vegetables in the oven, and it happens to make them taste really good, too. Add a little meat to the vegetables and you have a meal! For this Smoky Roasted Sausage and Vegetables sheet pan meal, I also added a homemade smoky vinaigrette for an extra blast of flavor. And as always, this recipe meal preps well! So cook now and enjoy later. ;)

Sheet Pan Smoky Roasted Sausage and Vegetables

A hand drizzling smoky vinaigrette over a sheet pan full of roasted sausage and vegetables

What Kind of Smoked Sausage Should I Use?

You can literally use any type of smoked sausage for this recipe. I used beef sausage today, but you can use pork, turkey, kielbasa, or any other type of smoked sausage. The key here is to make sure it’s smoked sausage. You want that smoky flavor and a sausage that is firm enough to slice.

Can I Use Different Vegetables?

Absolutely! I would try to include some sort of onion in there, but other than that you can switch them up for anything else, like potatoes, zucchini, carrots, Brussels sprouts, cauliflower, mushrooms, or even potatoes. Just try to cut your vegetables in similar sized pieces so everything cooks are a fairly similar rate.

How Long Does This Keep?

As with most meal preps, I suggest keeping your meal for a maximum of about four days. This recipe probably isn’t the best candidate for freezing, but if you’re not too picky you might find it perfectly acceptable after freezing and reheating.

Overhead view of a plate with rice and roasted sausage and vegetables. Mason jar with vinaigrette on the side

 

Smoky Roasted Sausage and Vegetables

These Smoky Roasted Sausage and Vegetables are an easy sheet pan meal with a smoky homemade vinaigrette that gives an extra blast of flavor.

Smoky Vinaigrette

  • 1/4 cup olive oil ($0.64)
  • 2 Tbsp red wine vinegar ($0.20)
  • 1 tsp coarse deli mustard (or Dijon) ($0.08)
  • 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp dried oregano ($0.02)
  • 1/2 tsp smoked paprika ($0.05)
  • 1/4 tsp salt ($0.02)
  • freshly cracked black pepper ($0.03)
  • 1/4 tsp sugar ($0.02)

Sausage and Vegetables

  • 12 oz. smoked sausage ($2.75)
  • 1 lb. broccoli crown ($1.69)
  • 1 bell pepper (any color) ($1.00)
  • 1 red onion ($0.44)

For Serving

  • 1 cup long grain white rice ($0.20)
  • 1 handful chopped parsley ($0.20)
  1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.

  2. In a small bowl or jar combine the ingredients for the vinaigrette (olive oil, red wine vinegar, mustard, garlic powder, dried oregano, smoked paprika, salt, pepper, and sugar). Whisk the ingredients together or close the jar and shake until combined. Set the vinaigrette aside.

  3. Slice the smoked sausage into 1/2-inch medallions. Cut the broccoli into small florets. Dice the bell pepper and onion into 1-inch pieces. Place the sausage, broccoli, bell pepper, and onion onto the baking sheet.

  4. Drizzle 2 Tbsp of the vinaigrette over the sausage and vegetables and toss to coat.

  5. Roast the vegetables in the fully preheated oven for 35-40 minutes, or until they're browned on the edges, stirring once half way through.

  6. While the sausage and vegetables are roasting, cook the rice. Add the rice and 2 cups water to a sauce pot. Place a lid on the pot and bring it up to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, undisturbed, lid in place, for an additional 5 minutes. Fluff with a fork just before serving.

  7. After the sausage and vegetables have finished roasting, add half of the remaining vinaigrette and toss to coat. Season with an extra pinch of salt and pepper if needed.

  8. To serving, add about 3/4 cup rice to each bowl or container along with 1/4 of the roasted sausage and vegetables. Drizzle another spoonful of the vinaigrette over top, then finish with a sprinkle of fresh parsley.

Scroll down for the step by step photos!

Three glass meal prep containers with rice and Smoky Roasted Sausage and Vegetables

These are Pyrex 3-cup glass food storage containers. You can find them in my Amazon Shop.

How to Make Smoky Roasted Sausage and Vegetables – Step by Step Photos

Smoky vinaigrette in a mason jar with spoon

Preheat the oven to 400ºF. In a bowl or jar combine ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 tsp coarse deli mustard (or Dijon), ¼ tsp garlic powder, ¼ tsp dried oregano, ½ tsp smoked paprika, ¼ tsp salt, some freshly cracked pepper, and ¼ tsp sugar. Whisk the ingredients together, or close the jar and shake until combined. Set the dressing aside.

Smoked beef sausage, broccoli, onion, and bell pepper

This time around I used smoked beef sausage, broccoli, red onion, and a yellow bell pepper, but you can modify this to meet your budget or what you have on hand. For some ideas of what else might work, read my suggestions in the paragraphs above the recipe.

Chopped vegetables and sliced sausage on the baking sheet

Slice the smoked sausage into ½-inch thick pieces, cut the broccoli into small florets, and dice the onion and bell pepper into 1-inch pieces. Spread the sausage and vegetables over a parchment lined baking sheet (I don’t have parchment in the photo, because I like to fight stuck on food. J/K, it’s just better for photos). 

Seasoned sausage and vegetables on the baking sheet

Drizzle 2 Tbsp of the smoky vinaigrette over the sausage and vegetables, then toss until they’re well coated.

Roasted sausage and vegetables on the baking sheet

Roast the sausage and vegetables in the preheated oven for 35-40 minutes, or until they’re well browned, stirring once half way through.

Cooked Rice

While the sausage and vegetables are roasting, cook the rice. Add 1 cup white rice to a sauce pot with 2 cups water. Place a lid on top and bring it up to a boil over high heat. Once boiling, turn it down to low and let it simmer for 15 minutes. After 15 minutes, turn off the heat, and let it sit with the lid in place for another 5 minutes. Finally, fluff it with a fork.

vinaigrette being drizzled over sausage and vegetables

After the sausage and vegetables have finished roasting, drizzle about ½ of the remaining smoky vinaigrette over top, and toss to coat. Season with an extra pinch of salt and pepper, if needed.

A bowl of rice with smoky roasted sausage and vegetables, vinaigrette being drizzled on top with a spoon.

To serve, place about ¾ cup rice in a bowl or container, add ¼ of the roasted sausage and vegetables, and drizzle one last spoonful of the vinaigrette over top. Sprinkle a little fresh parsley over the bowl and serve.

meal prepped roasted sausage and vegetables in rectangular glass containers

You can refrigerate the Smoky Roasted Sausage and Vegetables for about four days. Hello lunch!

Smoky Roasted Sausage and Vegetables on the sheet pan with a spatula scooping some in the bottom corner

Love sheet pan meals? Check out my Sheet Pan Pesto Chicken Dinner, Sheet Pan BBQ Meatloaf Dinner, or Sheet Pan Greek Chicken and Vegetables.

The post Smoky Roasted Sausage and Vegetables appeared first on Budget Bytes.

3-Bean Healthy Chili Recipe

This healthy chili recipe is full of good-for-you ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices. This post was created in partnership with ALDI. All opinions are our own. Is it chili season already? Wasn’t it just moments ago we were eating watermelon salad in our flip flops? As the weather changes, foods follow suit: changing from light and bright to hearty and spiced. As much as I hate to admit it: we’re craving all the fall over here! So Alex and I are starting the party with this insanely-tasty healthy chili recipe. It’s got a savory, hearty flavor even though it’s meatless. And it’s full of good-for-you ingredients; a trio of protein-packed beans, quinoa, and loads of spices. We got all of the ingredients at ALDI: our go-to place to stock up on fall ingredients that are high quality, organic, and affordable. Ready to get cooking? PS The cast-iron pot below is also available at ALDI! The Crofton Cast Iron 4.6 Qt. French Oven is available starting September 25 for a limited time ($24.99). Want to try it too? Let us know if you head to ALDI to stock up and make this recipe! Tell us […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This healthy chili recipe is full of good-for-you ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices.

3-Bean Healthy Chili Recipe

This post was created in partnership with ALDI. All opinions are our own.

Is it chili season already? Wasn’t it just moments ago we were eating watermelon salad in our flip flops? As the weather changes, foods follow suit: changing from light and bright to hearty and spiced. As much as I hate to admit it: we’re craving all the fall over here! So Alex and I are starting the party with this insanely-tasty healthy chili recipe. It’s got a savory, hearty flavor even though it’s meatless. And it’s full of good-for-you ingredients; a trio of protein-packed beans, quinoa, and loads of spices. We got all of the ingredients at ALDI: our go-to place to stock up on fall ingredients that are high quality, organic, and affordable. Ready to get cooking?

PS The cast-iron pot below is also available at ALDI! The Crofton Cast Iron 4.6 Qt. French Oven is available starting September 25 for a limited time ($24.99).

Want to try it too? Let us know if you head to ALDI to stock up and make this recipe! Tell us in the comments below. Or tag us on Instagram using @acouplecooks and @aldiusa.

Pouring beans and tomatoes into a pot

What makes this a healthy chili recipe?

If you search the internet for healthy chili recipes, you come up with a lot of turkey chilis. But what about making it even healthier by going meatless? We won’t go into the nitty gritty here, but research is showing the value of eating lots of plants. So to us, a healthy chili is loaded with vegetables instead of the traditional meat.

A healthy chili is also loaded with good-for-you ingredients that are full of valuable nutrients! Here are some of the heavy hitting veggies in this chili:

  • Simply Organic Beans: pinto, kidney, and black beans
  • Simply Organic Quinoa: packed with plant-based protein
  • Tomatoes, onions, and corn
  • Simply Nature Flax Seed: Optional, but it adds protein and omega 3’s

This recipe works as a family dinner recipe for a weeknight, or for entertaining paired with our smash hit Easy Vegan Cornbread!

Healthy chili ingredients

The flavor secrets to this chili

It can be difficult to load flavor into a vegetarian chili because, well, meat tastes really good. So we’ve had to use a few secrets to making the flavor delicious and satisfying. Here are a few of our tricks to this healthy chili recipe:

  • Simply Nature Organic Ketchup: Ketchup brings in a little sweetness and tang to this chili. We like to use organic ketchup because it usually tastes better and is free from high fructose corn syrup.
  • A hefty dose of chili powder: Using quite a bit of chili powder helps to bring big flavor. Some chili powders can be spicier than others, so make sure you’re using a brand that fits your spice tolerance.
  • Cumin, oregano, fresh garlic, and garlic powder: These spices round out the chili and bring a depth of flavor.
Stirring chili

Toppings for a healthy chili

Loading up chili is the best part, right? But if you’re thinking about healthy chili, the toppings can be a place where calories can add up. One tip we’d say is to add just enough toppings to add flavor, but not so much that someone might say, “Want some chili with that sour cream?”

With that in mind, here are our favorite toppings to load up that chili — and the first one is our favorite new idea!

  • Southern Grove roasted and salted pepitas (pumpkin seeds): Not only are they cozy, they add a nice crunch and a bit of plant-based protein
  • Plain Greek yogurt, sour cream, or Cashew Cream (for vegan chili)
  • Shredded cheese — just enjoy it in moderation (or omit for vegan chili)
  • Thinly sliced green onions or chives
  • Hot sauce

What other chili toppings do you like? Do you do saltine crackers (is that a regional thing)?

Healthy chili
Pepitas make a great chili topping!

This recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free (with vegan toppings).

Print
Healthy chili recipe

3-Bean Healthy Chili Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.43 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8

Description

This healthy chili recipe is full of good-for-you ingredients and big flavor, featuring a trio of beans, quinoa, and lots of hearty spices.


Ingredients

  • 3/4 cup Simply Nature Organic Quinoa
  • 2 small or 1 medium yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 cup Simply Nature Organic Ketchup
  • 1/4 cup chili powder
  • 2 tablespoons dried oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon cumin
  • 1 cup water
  • 3 15-ounce cans Simply Nature Organic Beans (we did 1 can each black, pinto and kidney), drained
  • 2 28-ounce cans Simply Nature Organic Diced Tomatoes
  • 1 cup frozen corn
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce, vegan if desired
  • 2 tablespoons ground Simply Nature Flax Seed (optional)
  • 1 1/2 teaspoons kosher salt
  • Optional: 1 tablespoon adobo sauce (from a can of chipotle chilis)*
  • To garnish: Sour cream or Greek yogurt (or Cashew Cream for vegan), Mexican blend shredded cheese, and Southern Grove Pepitas

Instructions

  1. Cook the quinoa: Place the quinoa in a saucepan with 1 1/2 cups water. Bring to a boil, then reduce the heat to very low. Cover the pot, and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit covered to steam for 5 minutes.
  2. Dice the onions. Mince the garlic.
  3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and saute for 5 to 7 minutes, until tender. Add the garlic and cook for 2 minutes until lightly browned. Add the ketchup and spices and cook for 1 minute until fragrant.
  4. Add all other ingredients, and throw in the quinoa whenever it is cooked. Simmer for 25 minutes. Serve immediately with toppings. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.

Notes

*Totally optional, but stirring in adobo sauce adds another level of complexity. Chipotles in adobo sauce are available in a small can; the chilis are packed with adobo sauce, a purée of tomato, vinegar, garlic, and some other spices. You’ll just add the sauce.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Healthy chili recipe, Chili recipe, Bean chili recipe, Meatless chili recipe, Vegetarian chili recipe, vegan chili recipe

3-bean healthy chili recipe

More healthy fall recipes

Are you feeling it too? Here are some more of our favorite fall recipes:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Potato, Tempeh Bacon, Mushroom Salad with Sweet Mustard Dressing

Hearty entree salad for you today! This Potato + Tempeh Bacon + Mushroom Salad with Sweet Mustard Dressing has all my faves. I used butter lettuce, though and leafy greens will work. And an avocado fan on top is always a welcome addition to any salad. …

Hearty entree salad for you today! This Potato + Tempeh Bacon + Mushroom Salad with Sweet Mustard Dressing has all my faves. I used butter lettuce, though and leafy greens will work. And an avocado fan on top is always a welcome addition to any salad. Grab this recipe...Read more »

This is a summary, images and full post available on HHL website!