Watermelon Salad with Feta and Mint


Thank you, Mr. Willis Carrier…

…for inventing modern-day air conditioning! When it is as hot as it has been in Phoenix over the last couple of weeks (up to 120°F/48°C) it doesn’t matter if it is “a dry heat” as Arizonans like to point out. To me – the Central European that I am and always will be – it is freakin’ sweltering and I certainly never get tired of complaining about it. The last thing I want to do in this weather is turn on the oven or stove. Instead, I gravitate towards light and easy summer salads that are quick to make – like this one with watermelon, arugula, feta, red onion, almonds and mint. It may sound like a weird combination but this refreshing salad definitely hits the spot when you’re hot and hungry!

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Munich Musings Salad


Reunited and it feels so good…

Mamas, I’m baaack! While I was in Germany last month, my goal was to keep up my blogging pace for the entire time I was there. That totally worked for all but five minutes because, you know, vacation (if you follow me on Instagram you may have seen some of my European shenanigans). And even though I’ve been back stateside for over a week now, I was unable to write anything coherent earlier because life just kept getting in the way. I’m talking jetlag, lost luggage, a broken computer, new schools, new jobs, new schedules. Sound familiar? My head may have been spinning a little but finally my bloggy and I, we both are so excited, ’cause we’re reunited, hey, hey.

And what better way to get with it again than to give you a delicious salad recipe? I know you’ve been waiting for it! Since I tell you all the time to A) eat more greens B) eat more veggies C) eat more fresh fruit and D) eat more nuts and seeds, I feel like it is practically my duty to come up with new ways of combining all of those things into one tasty dish. Am I right? So there – dark leafy greens, roasted cauliflower, tangy citrus, and protein-packed quinoa, topped with a simple oregano vinaigrette and boom…we are in business!

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Mixed Green Salad with Oven Roasted Brussels Sprouts


Thanks to my husband, I just recently rediscovered Brussels sprouts.

From what I recall, I had them once as a kid, didn’t like them and never gave them another try. Big mistake! Turns out, they are absolutely delicious! And apparently, I am not the only one who put them back on the menu: Brussels sprouts seem to be all over the (food blogger) place right now. Sautéed, grilled or on a pizza, these miniature cabbage lookalikes are having a renaissance and are suddenly popping up everywhere.

We have been eating them as a side dish (grilled on the barbie and topped with a little shaved parmesan) or as the star of the show in this delectable salad. Roasted Brussels sprouts and toasted pistachios with a simple Dijon vinaigrette…you’re welcome!

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Superfood Supersalad


Dinner time at our house can be interesting…

…mainly due to the fact that my kids and I are vegetarians but Mr. Healthy Haus is not. Even though he is OK being a veggie for one evening, most of his meals do revolve around meat (mostly organic chicken or turkey, some fish, rarely red meat). And while my kids more or less follow my diet, of course, they do not eat exactly the same as me or the same as one another at all times. Sound familiar?

For being four and two years old though, they do eat a lot of “grown up” foods and overall, I am very proud that we have raised them to not be picky eaters. Our #1 mealtime rule has always been that they have to take a couple of bites and really taste something before they decide they don’t like it. And even then, I will probably have them try the same thing again a little later down the road as kids’ tastes often change. For example, my son never liked bananas (even as a baby) but every so often I would have him re-try a little bite and now as a toddler, he eats them like a champ!

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