Beet Root Spinach Salad

I recently discovered a supermarket near me that sells fresh beet root! It is difficult to find canned beets in Nagoya and so I did not expect to find fresh beets! I almost did a happy dance in the produce section. Don’t worry I stopped myself before I could embarrass myself. 😉

The next step was to find some recipes to use them in. Beets have some good nutrients that I wouldn’t get from spinach or tomatoes. It’s good to mix up our vegetables to give our body a well rounded dose of vitamins and minerals!

Now as for the recipe, I found this recipe on I’m going to share the amazing recipe she came up with, because this deserves to be shared!


Photo courtesy of

I have to admit it’s a bit of a pain to grate the beets, because your hands will become red. Just make sure to wash your hands right after you finish grating your beets and you should be fine. Oh, and don’t forget your elbow grease.

Colorful Beet Salad with Carrot, Quinoa & Spinach
(I switched quinoa for farro one time and it worked just as well! Also, I prefer mint over cilantro in this salad, but that’s just me.)
4.9 from 18reviews
Author: Cookie and Kate
Recipe type: Salad
Prep time:  30 mins
Cook time:  15 mins
Total time:  45 mins
Serves: 2 to 4 salads
Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It’s as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.
  • ½ cup uncooked quinoa, rinsed
  • 1 cup frozen organic edamame
  • ⅓ cup slivered almonds or pepitas (green pumpkin seeds)
  • 1 medium raw beet, peeled
  • 1 medium-to-large carrot (or 1 additional medium beet), peeled
  • 2 cups packed baby spinach or arugula, roughly chopped
  • 1 avocado, cubed
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh mint or cilantro
  • 2 tablespoons honey or maple syrup or agave nectar
  • ½ to 1 teaspoon Dijon mustard, to taste
  • ¼ teaspoon salt
  • Freshly ground black pepper, to taste
  1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
  2. To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
  3. To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.
  4. To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef’s knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef’s knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife.
  5. To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
  6. To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.
  7. Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You’ll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.
Recipe adapted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci.
MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
MAKE IT NUT FREE: Opt for pepitas instead of almonds.
I can’t get enough of this salad! Try it out and let me know how it worked for you. I had to leave out the avocados last time, because it wasn’t ripe yet. It was still a very delicious salad. I subbed the spinach for cabbage once and that was wonderful as well! This salad is so versatile! Try it with various vegetables and see what you think.
Happy eating!

Sloppy Lasagna

This is the easiest lasagna you will ever make!

I’m allergic to dairy, so for the longest time I was going without my friend, cheese. Then I discovered Sheese, a soy based cheese. It’s vegan friendly and works well in dishes. I tried it on it’s own and it’s alright. Not quite the same, but better than nothing. In a dish like lasagna it was perfection! It was like I could eat dairy again!

I basically followed the recipe from pressure cooking today, but instead of lasagna noodles I used gluten free bifun noodles. Mainly because I had it on hand and didn’t have gluten free lasagna noodles available. Of course, the bifun didn’t hold it’s texture BUT it gave the sloppy lasagna the pasta flavor and helped thicken it up too!

The Sheese I used was the hard cheddar flavored type and it worked well in this recipe. Instead of butter I used coconut oil, instead of beef I used ground chicken and I left out the carrot. I read somewhere that your body doesn’t absorb the nutrients of carrots and tomatoes if they are eaten at the same time…not sure how true that is, but I usually don’t include carrots in my lasagna anyway. I decided to use eggplant in mine and mmmm it was good!

Here is her recipe

Courtesy of Pressure Cooking Today
  • Meat Ragu Sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 1 fresh thyme sprig
  • 1 fresh oregano sprig
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium carrot, finely chopped
  • 1 celery stick, finely chopped
  • 1 lb. ground beef chuck
  • 2 garlic cloves, crushed
  • 1 cup chopped or crushed tomatoes*
  • 1/2 cup tomato puree*
  • 1/2 cup water (for electric pressure cooker only)*
  • Lasagna
  • 1 teaspoon salt
  • 8 ounces (10 noodles) wavy lasagna noodles, broken into 2-inch pieces
  • Water, as needed
  • 8 ounces mozzarella cheese, diced



  1. Select browning and add 1 tablespoon butter and olive oil to the pressure cooking pot. When butter has melted, add the onion, thyme, oregano, salt, and pepper, stirring occasionally, until the onion has softened. Stir in the carrot and celery.
  2. Move the contents to the side of the pressure cooker. Add the beef and garlic and stir to break up. Sauté, stirring occasionally, until the beef is brown on at least one side and the juices have evaporated, about 5 minutes. Pour in the crushed tomatoes.
  3. Close and lock the lid of the pressure cooker. Cook at high pressure for 18 minutes. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.
  4. Remove and discard the herb stems. Add the remaining 1 tablespoon butter to the sauce and stir until melted.
  1. Add the salt and lasagna strips to the sauce in the pressure cooking pot. Pour in enough water to cover the pasta. (I added 1 cup water.) Smooth down the top pieces of pasta so they are submerged.
  2. Close and lock the lid of the pressure cooker. Cook at low pressure for 5 minutes, or half the cooking time indicated on the pasta package. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Taste the noodles and if you’d like them a little softer, cook on simmer until the noodles are tender.
  3. Pour the lasagna in to a large serving dish. Sprinkle the mozzarella over the lasagna; stir, and let stand, uncovered, for 2 minutes before serving.
*I used a 28 ounce can crushed tomatoes in puree

Be sure and use the minimum liquid recommended for your pressure cooker.

FYI I was not asked to promote Sheese products. I just recently discovered it and some of them are available in Japan and thought other allergy sufferers of dairy would appreciate knowing about this product. Soy isn’t really recommended for women with PCOS, but when you want cheese you do what you gotta do. 😉

Beetroot Houmous

I love houmous, but there is only so many times I can eat houmous before I need a bit of a change. I know there are options like avocado hummus which is delicious! But, sometimes I want to save my avocados for another recipe. I just happened to be watching a cooking show on TV (Gordon Ramsay was the chef) and I saw Beetroot houmous! The color is what really got me. That rich purple red color with the creamy mix of chickpeas mmmm, splendid! I immediately started to pay attention and it was just as simple as avocado hummus!

Now, I know most people use canned chickpeas and that’s fine, but I don’t like the added salt in the can. I buy dry chickpeas and cook them in my pressure cooker and boy do they cook fast! To cook chickpeas in a pressure cooker you don’t even need to pre-soak. Just rinse 1 cup of chickpeas real quick, pop them in the pressure cooker with 3 cups water, close the lid and cook for 30 minutes. Simple as that.

I just happened to stumble upon fresh beetroots at my supermarket (almost impossible to find canned or fresh! in Nagoya at least). You have no idea how excited I was! I quickly bought 2 medium sizes beetroots and checked, my friend, pinterest for cooking length. It was surprisingly fast, too. Fill a pot with water and bring to a boil (there should be enough water to cover the beetroots). Make sure to clean the beets really well, no dirt or grime left. This way you can save the water and use it as stock or food coloring. Once the water is boiling and your beetroots are clean, pop them into the water and cook for 20-30 minutes and then put them in an ice bath immediately after cooking. They should be soft, insert a toothpick to check. The ice bath helps to remove the skin quickly, but I didn’t have ice. I put them in a cold bath and then I used a vegetable peeler. Just be careful not to peel too much or you will lose a lot of your beetroots! Of course, beetroots are delicious on their own, but save some for the houmous!

Cut the beetroots into cubes and put them in a food processor with the chickpeas. Add some Extra Virgin Olive Oil ( I gave a nice dallop and then I added more as I went until I got the consistency I liked), add a dash of salt (again add in small increments till you get the flavor you like). I use about 2 cloves of garlic and add 1/4 tsp of garlic powder and onion powder. Don’t forget a generous portion of cumin (I like 1-2 tbsp, sometimes more) and blend away. Once the texture is creamy I add about half a lemon and squeeze all the juice (minus the seeds) into it and blend again. If you like you could add some smoked paprika!

It should be a beautiful rich purple red color that is oh so good! Make sure to buy some carrots and cucumbers (or lettuce leaves) so you have something to eat this hummus with or you will end up eating hummus with a spoon.  Thank you Gordon Ramsay!

Dark Chocolate “nutella” oatmeal bars

I have discovered these sinful bars. They were supposed to be cookies, but with the texture I got I thought it would be better to press them down and then cut into bars. It was still like eating cookies (square cookies!). These are just cooked on the stove top and then the oats are mixed in before pressing down. Very simple! Just have the oats measured out and a baking sheet covered in wax paper ready to go before starting.

The mix of hazelnut butter and cocoa (plus carob powder) created the nutella flavor I had been looking for! I’m allergic to dairy and, of course us PCOS ladies shouldn’t be using processed sugars so, these are made with some coconut sugar and stevia.

The coconut oil helps to reduce the amount of nut butter you would normally need in a nut butter cookie. I added cinnamon to these and it was a wonderful addition (who doesn’t love cinnamon?). I used the recipe from Jay’s baking me crazy’s recipe on the Golden Barrel website.


(Photo courtesy of Jay’s baking me crazy and Golden Barrel.)


You add all of the ingredients except the vanilla and oats. Like in the above photo (courtesy of Golden Barrel and Jay’s baking me crazy). I substituted hazelnut butter instead of peanut butter. I also used 1/4 c cocoa powder and 1/4 c carob powder (I wanted a dark chocolate flavor). Another substitution was 1 cup coconut sugar and 1/2 tsp of stevia (instead of 2 c raw sugar) and oh boy were they sweet! Next time, I will try 1/2 c of coconut sugar and 1/2 tsp stevia and see how they turn out.



3 1/4 c oats (measured out and set aside)

1/2 c coconut oil (it’s currently winter so I used 1/4-1/2 c solid coconut oil)

1/2 c Hazelnut butter (or really any nut butter of choice, Jay used peanut)

1/2 c Almond milk (or any milk of choice, add a little extra if including my additions)

1 c Coconut sugar (This is still VERY SWEET!)

1/4 tsp Stevia

1/4 c Cocoa powder

1/4 c Carob powder (optional)

1/2 tsp Himalayan pink salt

1 tsp vanilla (I used 1/2 tsp vanilla powder)

1 tbsp cinnamon (optional)


  1. Measure out the oats in a bowl and set aside. Cover a baking sheet with wax paper and set on the counter.
  2. In a large sauce pan combine everything from coconut oil to salt.
  3. Turn on the heat and cook on Medium (no higher) stir constantly until a rolling boil.
  4. Set the timer for 4 minutes and constantly stir, scraping down the sides and bottom regularly.
  5. Once the 4 minutes are up turn off the heat and remove the pan from the heat.
  6. Add the vanilla and stir quickly.
  7. Add the cinnamon and stir quickly
  8. Add the oats and stir till well combined
  9. Spread out the mix on the baking sheet and press down. Once cool cut into squares. At this point you can eat a few squares (It was delicious with almond milk poured over it) Or, you can place them in a tupperware wrapped in wax paper and chilled. They are delicious in a solid form!