Mediterranean Pasta

Mediterranean pasta pin

There are some evenings I just crave for Italian food. This Mediterranean Pasta, or pasta-salad is really easy to make and can be loaded with different veggies (think zucchini or scallions!). Tips for making this recipe extra healthy: use whole grain pasta, add some chopped garlic and lemon juice (works wonders for lowering cholesterol).


  •  1 tablespoon kosher salt — plus 1 teaspoon, divided
  •  6 ounces whole wheat angel hair pasta — whole wheat spaghetti, or similar whole wheat noodles (I recommend DeLallo whole wheat pasta)
  •  4 cloves garlic
  •  2 cups grape tomatoes — or cherry tomatoes
  •  1 can quartered artichoke hearts — (14 ounces)
  •  1 can whole pitted black olives — (6 ounces)
  •  3 tablespoons good-quality olive oil
  •  1/2 teaspoon ground black pepper
  •  1/4-1/2 teaspoon crushed red pepper flakes
  •  one fourth cup freshly squeezed lemon juice — about 1 lemon
  •  1/4 cup freshly grated Parmesan cheese
  •  one fourth cup fresh Italian parsley — chopped

Mediterranean pasta 2


  1. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
  2. While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
  3. Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
  4. Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

Nutritional Info

Mediterranean pasta nutritional info

If you liked this recipe, try our

Penne Alla Vodka with Chicken

Radish Cucumber Salad

Radish cucumber salad pin

Such a refreshing recipe – Radish Cucumber Salad. Look way better without dressing, but tastes A LOT better with Greek yogurt added! If you want to make it a full meal, just add some baked bacon/ham, chicken or beef. You can also add some scallions and carrots, to make it even more colorful. Basically, I am trying to introduce at least one salad-only dish in a week, like a detox-meal for busy weeks.


  •  2 long English cucumbers — peels left on, thinly sliced (if using regular cucumbers, peel first)
  •  1 bunch radishes — thinly sliced
  •  1 1/2 teaspoons kosher salt — divided, plus additional to taste
  •  3/4 cup plain nonfat Greek yogurt
  •  2 teaspoons white vinegar
  •  1 teaspoon honey
  •  1 clove garlic — minced (about 1 teaspoon)
  •  1/2 teaspoon black pepper
  •  3 tablespoons finely chopped fresh dill
  •  3 tablespoons chopped chives

Radish cucumber salad


  1. In a medium bowl, place the cucumbers and radishes. Sprinkle with 1 teaspoon salt and stir to combine. Cover and let sit 30 minutes. This step is crucial to ensure your salad does not become watery.
  2. Pour the cucumbers and radishes into a colander and stir, draining out as much of the water as you can. Transfer to a dry bowl.
  3. In a separate bowl or large measuring cup, whisk together the Greek yogurt, vinegar, honey, garlic, pepper, and remaining 1/2 teaspoon salt. Pour half of the dressing over the cucumbers and radishes and stir to combine. Continue adding additional dressing until you reach your desired creaminess. You want the vegetables to be well coated but not soggy.
  4. Stir in the dill and chives. Taste and season with additional salt and/or pepper as desired. Refrigerate for 1 hour before serving.

Nutritional Info

Radish cucumber salad nutritional info


If you want to try out more healthy salads, check this out:

Whole30 Chicken Salad

Asian Ramen Salad

Asian ramen salad pin

I like to consider Sunday as our family detox-day. On Sundays we usually all take part in preparing healthy, but still really delicious dishes. For this Sunday, we prepared Asian Ramen Salad recipe for you. If you are preparing this salad for the first time, you may be surprised by the fact that it consists of crumbles of uncooked ramen noodles and canned mandarin oranges! And this salad is as tasty & healthy as it it colorful, trust me! Also, it is perfect for parties!



  •  1 package ramen noodles — (3 ounces)
  •  2/3 cup sliced almonds
  •  2 tablespoons sesame seeds
  •  1 bag coleslaw mix — (16 ounces)
  •  one and a half cups shelled frozen edamame — thawed
  •  1 cup shredded carrots
  •  4 scallions — thinly sliced (both white and green parts)
  •  1/2 cup canned mandarin orange segments in light syrup — rinsed and drained


  •  1/4 cup rice vinegar
  •  3 tablespoons extra-virgin olive oil
  •  2 tablespoons honey — substitute agave if vegan
  •  1 tablespoon low-sodium soy sauce
  •  one fourth teaspoon kosher salt
  •  1/4 teaspoon black pepper

Asian ramen salad


  1. Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
  2. In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
  3. For a serving ball – toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.

Nutritional Info

Asian ramen salad nutritional info


If you liked this recipe, try our:

Whole30 Chicken Salad

Whole30 Chicken Salad

Whole30 chicken salad pin

This Whole30/Paleo Chicken Salad is inspired by Waldorf chicken salad. You can use grapes or dried cranberries (this will make the salad more juicy) and nuts (that will add on its crunchiness). You are not allowed to use diary in Whole30 recipes, so instead of using Greek yogurt, I added tahini!



  • 1/4cup raw sliced almonds or raw walnut halves
  • 2cups 1/2-inch-diced cooked boneless skinless chicken breasts
  • 1 1/2cups seedless red grapes — halved
  • 3medium stalks celery — diced (scant 1 1/2 cups)
  • 1large green onion — thinly sliced (about 3 tablespoons), or 2 small/medium green onions
  • 2tablespoons chopped fresh dill
  • 1/4cup tahini
  • 1/2teaspoon kosher salt — plus additional to taste
  • 1/2teaspoon black pepper — plus additional to taste
  • 1/8teaspoon garlic powder — plus additional to taste
  • 1tablespoon apple cider vinegar
  • 5tablespoons hot water — plus additional as needed


  • Bib or romaine lettuce

Whole30 chicken salad 2


  1. Toast the nuts: Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 6 to 8 minutes (for almonds) or 8 to 10 minutes (for walnuts) until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. If using almonds, transfer to a small bowl; if using walnuts, transfer to a cutting board, then let cool a few minutes and roughly chop.
  2. Place the diced chicken, grapes, celery, green onions, dill, and toasted nuts in a large bowl.
  3. In a small bowl, add tahini, salt, pepper, and garlic powder. Whisk to combine. Add the apple cider vinegar, then the hot water, and stir until smooth. Add additional hot water 1 tablespoon at a time, until you have a smooth, pourable sauce that seems like a thick dressing.
  4. Pour the tahini mixture over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours. Serve piled inside lettuce cups and enjoy!

Nutritional Info


Whole30 chicken salad nutritional info


You liked this recipe? You should also try our:

Garlic Herb Roasted Chicken

Whole30/Vegetarian Power Bowls

Vegetarian power bowl

For these Whole30/Vegetarian Power Bowls I sometimes use a baked egg and sometimes don’t add eggs at all. It really depends if I am going to mix it with some meat (usually bacon) or eat it as a vegetarian dish. Either way, it’s delicious and a real energy booster, perfect for chilly and cloudy autumn days!



  •  2 tablespoons extra-virgin olive oil — or melted coconut oil, divided
  •  1 small red onion — cut into 1-inch wedges
  •  2 large sweet potatoes — scrubbed with skins on, halved lengthwise
  •  two teaspoons chili powder — divided
  •  3/4 teaspoon salt — divided
  •  three fourths teaspoon black pepper — divided
  •  one small head broccoli — or cauliflower
  •  1 small bunch kale — large stems removed


  •  3 tablespoons lemon juice — about 1 small lemon
  •  three tablespoons tahini — or swap natural almond butter
  •  1 clove garlic — minced
  •  1/2-1 teaspoon ground cumin
  •  1/4 teaspoon kosher salt
  •  4 hard-boiled eggs — or soft-boiled, see recipe notes

Vegetarian power bowl recipe


  1. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Liberally coat a rimmed baking sheet with nonstick spray and set aside.
  2. Place the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.
  3. While the sweet potatoes cook, chop the broccoli or cauliflower into florets (you should have about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 teaspoon chili powder.

Phase II

  1. Carefully toss to coat, and then return the baking sheet to the oven. The pan will be very crowded, and the veggies will overlap somewhat. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.
  2. Remove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.
  3. While vegetables finish roasting, prepare the dressing: Add the lemon juice, tahini, garlic, cumin, and salt in a small mixing bowl. Add 2 tablespoons hot water. Whisk to combine. Taste and add additional salt and up to 1/2 teaspoon additional cumin as desired.
  4. To serve: Once the vegetables are cool enough to handle, cut the sweet potatoes into bite-size pieces. Roughly chop the kale. Divide the vegetables among serving bowls. Slice the hardboiled eggs in half and place 2 halves on top of each bowl. Drizzle with tahini dressing and enjoy immediately.

If you are into vegetarian meals, you can try our Roasted Brussels Sprouts recipe!


Nutritional Info

Vegetarian power bowl nutritional info

Mediterranean Chickpea Salad

Mediterranean chickpea salad

Chickpeas have a huge range of potential health benefits. They are a great source of proteins, fibers and contain a handful of vitamins and minerals. If you want to get best results (nutri- and tasty-wise) do soak them in water for 8 hours. The Mediterranean Chickpea Salad is something I make quite often, it’s so easy to make and tastes so good and healthy!




  • 1/2 cup finely diced red onion — about 1/2 small
  • 2 cans reduced-sodium chickpeas — (15-ounce cans), rinsed and drained
  • 1 1/2 cups chopped fresh flat-leaf parsley — about 1 bunch
  • one red bell pepper — chopped
  • 1 orange bell pepper — or yellow bell pepper, chopped
  • one green bell pepper — chopped
  • half large seedless cucumber — chopped (about 2 cups)
  • 1/2 cup crumbled feta — about 4 ounces


  • 3 tablespoons extra-virgin olive oil
  • three tablespoons red wine vinegar
  • 2 cloves garlic — minced
  • 1 1/2 teaspoons dried oregano
  • one teaspoon kosher salt
  • 1/2 teaspoon black pepper

Mediterranean chickpea salad recipe


  1. Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor).
  2. Place the chickpeas, parsley, bell peppers, cucumber, and feta in a large serving bowl.
  3. In a small mixing bowl or large measuring cup, stir together the dressing ingredients: olive oil, red wine vinegar, garlic, oregano, salt and pepper. Drain the red onions and add them to the chickpea mixture, then pour the dressing over the top. Toss to combine. If time allows, let marinate in the refrigerator for 30 minutes, or enjoy immediately.

For a complete summer meal, check out our lemon cake recipe.  Lemon Poke Cake.


Nutritional Info

Mediterranean chickpea salad nutritional info

Cucumber Tomato Salad

One spectacular side dish can liven up an otherwise mundane menu – Cucumber Tomato Salad. Try out this refreshing side dish made with fresh cucumbers, cherry tomatoes, green peppers and red onions in a special herb dressing. With a splash of crispy baked bacon and a yogurt dressing, it can be served as the main dish, especially during hot summer days. So refreshing and full of nutrients!

If you are on Keto or any other low-carb diet, be sure to check out this recipe (just 5g carbohydrates per serving!)


Preparing and serving time (slicing and cutting): 10-15 minutes

Calories per serving: ~100kcal

Cucumber tomato salad


  • 3 cups sliced cucumbers (remove seeds)
  • 2 cups cherry tomatoes (cut by halves)
  • 1/4 cup red onion thinly sliced
  • 1 green bell pepper cored, seeded and diced
  • 1/4 cup chopped herbs such as parsley, dill, chives or green onion
  • 4 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste
  • 1/4 teaspoon dried oregano


Cucumber tomato salad
Tomato and cucumber salad with red onion, paprika & black pepper


  1. Place the cucumbers, cherry tomatoes, red onion, bell pepper and herbs in a large bowl.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, pepper and oregano.
  3. Pour the dressing over the vegetables. Toss gently to coat. Serve. Enjoy!

You also would like rainbow vegetarian pizza recipe a good looking and tasty summer salad.  If you want to find vegetable soup recipe i recommand to you the Springtime Soupe au Pistou Guest Post from Sarah.


This easy, gluten free salad is a delightful, sweet & tasty way to kick off fall!  With low nutritional intake but very effective for Weight Control, i guess you will smile every evening when you are very hungry and you will devour this healthy brussels sprouts salad. Did you know that a daily Salad will aid your intake of Healthy Fats, it helps you toget strong bones, improve muscle performance and protect your heart?  I guess now you’re convinced to eat more salads, even it’s autumn.  For those who eat often brusells sprouts, please leave a comment and tell us why you love it soo much! Love ya and enjoy!

Cuisine: American

Healthy salad for dinner
See nutritional facts above!



Prep Time                                                                   Total Time

15 mins                                                                        15 mins

Servings: 6




  • 12 oz. Brussels sprouts, ends trimmed, halved
  • 1 bunch lacinato (Tuscan) kale, finely chopped
  • 1 large red apple, chopped
  • 1/2 c. Graceland Fruit No Sugar Added dried cranberries
  • 1/2 c. shaved Parmesan cheese (omit if vegan)
  • 1/3 c. toasted walnuts
  • 1/4 c. thinly sliced red onion

For the Creamy Tahini Vinaigrette

  • Juice of 1 large lemon
  • 3 Tbsp olive oil
  • 2 Tbsp tahini
  • 2 Tbsp water
  • 1 Tbsp pure maple syrup
  • 1/2 tsp salt

Brussels sprouts recipeInstructions

  1. Place the Brussels sprouts into the bowl of a food processor. Pulse several times until shredded and finely chopped.  Remove to a large bowl.  Add the chopped kale, dried cranberries, Parmesan cheese if using, toasted walnuts, and sliced red onion.  Core and chop the apple, then add to the bowl.  Toss to coat.


  1. To make the dressing, whisk together the lemon juice, olive oil, tahini, water, maple syrup, and salt. Drizzle over the salad; toss to combine.  Refrigerate up to 3 days.

Here also you can find a easy vegan outmeal  cake