Tilapia with mango avocado salsa

Bumble Bee SuperFresh® Meals and Fall Side Dishes


Jeremy and I don’t eat that many frozen meals, mainly because there just aren’t that many gluten free options. Ok, maybe there are more gluten free frozen food products available in stores today more than ever before, but have you tried some of them? The amount of sodium in many meals is too high for my likely (and make the food taste way too salty!) Other products just have too many unpronounceable ingredients that I personally do not want to put into my body. For that reason, I cook most of our meals at home from scratch. As you can imagine, this isn’t always easy, especially on days that I work that or that I’m so tired from a long day at work and the last thing I want to do is cook!  NewFamilyShot_cartons Well thanks to Bumble Bee Foods, North America’s largest branded seafood company, who recently came out with a new product line Bumble Bee SuperFresh® Premium Fresh Frozen, which is 100% gluten free, low sodium, and made with very few ingredients, all which I can pronounce.  Bumble Bee SuperFresh® is a new line of naturally seasoned, restaurant-quality premium fresh frozen seafood that is cleaned, cut and fresh frozen within hours, then chef prepared with high-quality, all-natural ingredients. High in protein, rich in flavor and gluten free. The six premium seafood items include:

      • Spicy Shrimp Romesco
      • Lemon Shrimp with Garlic & Herbs
      • Salmon with Garden Pesto
      • Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil
      • Tilapia with Lemon, Pepper & Herbs
      • Tilapia with Garlic & Extra Virgin Olive Oil

    I recently had the chance to try some of the new products and I was very impressed with the fresh flavor, and how quick and easy it is to prepare. Bumble Bee SuperFresh® raises the bar for what seafood lovers can expect from frozen food!

Tilapia with mango avocado salsa
Tilapia with Lemon, Pepper & Herbs with mango avocado salsa

All Bumble Bee SuperFresh® entrees go from freezer to table in 25 minutes or less, perfect for busy nights, and nights you get home late from work and just don’t feel like spending time in the kitchen preparing a meal. The Salmon and Tilapia come with their own parchment paper baking pouch,  a special uncoated parchment paper to seal in flavor and juices, it’s included so you don’t have to worry about having parchment paper or not. Each fish is high in protein, and low in number of ingredients used. I try to eat as clean as possible and never buy frozen meals for this reason. But Bumble Bee SuperFresh® certainly is an exception, and great addition to frozen meals available in the market.  

Bumble Bee SuperFresh® smells and tastes amazing. No fishy smells here. Because you prepare Bumble Bee SuperFresh® straight from the freezer, there isn’t any smell associated with thawing fish, which is especially appreciated when you live in a small city apartment where smells easily travel to every room and get trapped in.  My favorite product is the Tilapia with Lemon, Pepper & Herbs. What a difference fresh lemon makes! Combined with Extra Olive Oil, shallots, black pepper and other natural ingredients, this simple recipe brings out the clean, fresh flavor of premium tilapia. Another thing I love about the new line is that there is no mess to clean up!! No dishes to clean, no mess to clean, and no fuss. Like I said, the meals are easy to prepare, simply preheat the oven, take the fish out of the box, pull back the seal of the plastic bag each fish is wrapped in, place the fish in the parchment paper bag, fold the open edge of the bag, place on a baking sheet, and put in the oven, and voila!  IMG_2745 (1) Some of my favorite, quick, easy and delicious side dishes (all can be prepared in less than 25 minutes!) that are perfect for fall include: 

1.Avocado Mango Salsa     


Avocado Mango Salsa
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Prep Time
10 min
Prep Time
10 min
  1. 1 avocado, halved, pitted, peeled, and diced
  2. 1 ripe mango, peeled, pitted, and diced
  3. 1 small red onion, diced
  4. 1/4 cup finely chopped fresh cilantro leaves
  5. 2 tablespoons fresh lime juice
  6. salt and pepper, to taste
  1. Combine all ingredients in a bowl.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

2. Roasted Rosemary Oregano Potatoes    

3. Spiralized zucchini noodles topped with Spicy Shrimp Romesco and baby tomatoes      

4. Sautéed Fresh Spinach    

5. Sun-Dried Tomato and Basil Green Beans

Sun-Dried Tomato and Basil Green Beans
Yields 4
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  1. 1 pound green beans, washed & trimmed
  2. 1/2 cup onion, thinly sliced lengthwise
  3. 1 Tbs. Balsamic Vinegar
  4. 2 Tbs. Sun-Dried Tomato and Basil Infused Olive Oil
  5. 1/2 cup red pepper, seeds removed, thinly sliced lengthwise
  6. salt & pepper to taste
  1. Steam the green beans for 7 minutes or until tender.
  2. In large skillet, heat 1 Tbs. oil over medium heat. When oil is hot, add onions and sauté for 5 minutes or until translucent. Add red pepper, green beans and balsamic vinegar, cooking for 2 - 3 minutes, until heated through.
  3. Remove from heat. Add remaining Oil, salt & pepper to taste.
  4. Serve immediately.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

 6. Roasted Fall Vegetables     

7. Braised Radishes 

Braised Radishes
Serves 6
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
  1. 1 lb radishes
  2. 2 tablespoons unsalted butter
  3. 1 tablespoon sugar
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
  1. Place the radishes in a large skillet and add just enough water to cover. Add the butter, sugar, salt, and pepper and bring to a boil
  2. Reduce heat and simmer until the radishes are tender and the liquid has reduced to a glaze, about 12 minutes
  3. Using a slotted spoon, transfer radishes to a serving dish (or your plate)
  4. Pour glaze over radishes
  1. If the radishes are tender but the liquid has not reduced sufficiently, remove the radishes from the skilled and continue to reduce the liquid.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

   8. Spinach Quinoa Salad with craisins and almonds     

  9. Quinoa with Apples and Carrots 

Quinoa with Apples and Carrots
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  1. 1 cup quinoa
  2. 2 teaspoons olive oil
  3. 1 cup chopped onion
  4. 1 cup finelly diced carrots
  5. 1 garlic clove, minced
  6. 1 cup chicken broth
  7. 1/2 teaspoon cinnamon
  8. 2 cups diced unpeeled apples
  9. salt and pepper, to taste
  1. Rinse the quinoa and rub the grains together for 30 seconds before cooking.
  2. Heat 1 teaspoon oil in a saucepan over med-high heat. Add onion, carrot, garlic, salt and pepper. Sautee for 5 minutes or until the onion is tender and carrots begin to brown.
  3. Stir in broth, water, quinoa and cinnamon. Bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.
  4. While the quinoa is simmering, in a nonstick skillet over medium high heat, heat 1 teaspoon oil. Add the apple and sautee for 7 minutes, until apple begins to brown.
  5. Add apple to the quinoa and toss to combine.
  6. Serve warm.
  1. For a vegetarian version, use vegetable broth.
Gluten Free Boston and Beyond http://glutenfreebostonandbeyond.com/

Visit the Bumble Bee SuperFresh® website for a $2 off coupon so you can try these delicous SuperFresh® products for yourself! Bumble Bee SuperFresh® products are available at super markets nationwide, including Fairway Markets and Gristedes in NYC. To find a retail location nearest you, click here

Salmon with roasted potatoes and braised raddishes
Salmon with Garlicky Black Pepper & Extra Virgin Olive Oil with roasted potatoes and braised raddishes

  I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Jiva Organics Organic Kalonji Seeds (Nigella Sativa) Review

At Jiva Organics, the mission is simple— to make high quality, fully organic grains and spices accessible to everyone.

Disclosure: I got this product as part of an advertorial.

Jiva Organics is a line of certified organic spices that offer a tremendous value over mainstream alternatives.  I recently tried Jiva Organic’s USDA certified organic Kalonji. Kalonji, which may also be called nigella, refers to small black seeds grown on Kalonji bushes, which are grown widely through India. The plant may have originally been grown in Turkey and/or Italy, but according to herbal lore has been grown in India for several millennia. Kalonji is both flavoring, added to a variety of traditional foods, and an herbal remedy that has been touted as the magic bullet for a variety of ailments. The seeds are frequently referred to as black cumin.

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The word “Jiva” means life. Jiva Organics, is a small family business driven by care and respect for life – be it people or the environment around us. As a result, they source products that are completely natural, certified organic, and grown with the underlying philosophy that promotes sustainability of Mother Earth for the present and future generations. The organic farms they work with are untouched by modern toxic inputs to produce pure and natural spices and grains of the highest quality, that result in delicious, healthy meals for you and your family. It’s a simple choice that makes a big difference.

Kalonji seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape. In foods, you’ll find kalonji seeds in a variety of recipes. They may be added to traditional Indian flatbread (naan), any type of curry or stew, and to dal. Kalonji has a nutlike, somewhat peppery taste. Sometimes kalonji is roasted first, before being added to a dish, to make its taste stand out even more. Due to the high oil content, it is unnecessary to add other oils during the roasting process.


Kalonji (Nigella Seed) Potatoes


  • 2 tablespoons or oil
  • 1/2 pound red potatoes, boiled and cut into quarters
  • 1/2 teaspoon cumin seed
  • 1/4 teaspoon kalonji (nigella) seed
  • 1/4-1/2 onion, chopped
  • 1 clove of garlic crushed
  • 1 teaspoon grated ginger
  • 1/4 teaspoon turmeric
  • salt, to taste
  • 1 teaspoon sour cream
  1. Boil potatoes, quarter and set aside.
  2. Heat oil under medium-high heat and add the cumin seeds and kalonji seeds. When cumin seeds start to brown, turn down the heat to medium and add the onions. Fry the onions until translucent. Add the turmeric, garlic and ginger and mix well. Add potatoes and stir. Cook for about 5 minutes or until tender. Add salt.
  3. When potatoes are almost done, add in 1 teaspoon of sour cream and mix well.


For only $6.95 for a 7 oz bag (on Amazon), Jiva Organics Kalonji seeds are of extremely high quality, and perfect for your next Indian/Pakistani dish. 7-ounce size (almost half a pound!)  is almost 3-4x more than what you get in a traditional grocery store.

Check out Jiva Organics Facebook here for the latest news and updates!

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.



Gluten Free Cashew Butter Lentil Granola Bars (vegan)

Yup, you read that right – I put lentils in my granola bar. Don’t make that face! You can’t judge until you try them, and I promise you won’t be disappointed.

Tomorrow I am taking a 6.5 hour road trip to Hershey Pennsylvania for my friend’s bridal shower, and I wanted to make a healthy snack for the drive.

I wanted to make something easy with the ingredients I have on hand., I really wasn’t in the mood to run out to the store. I just bought a bag of red lentils at a Turkish Grocery in Brighton and I love eating lentils in dishes like curries, stews, salads and red lentil hummus. So I thought why not granola bars with lentils? After browsing a few recipes, I didn’t have all the ingredients for one single recipe. So I made up my own and I love it! My friends liked it too!


1 cup dried red lentils
2 – 2 1/4 cups gluten free rolled oats (I used Bob’s Red Mill)
3/4 cup cashew butter (or other nut butter, such as almond butter)
1/2 cup unsweetened coconut flakes (or other dried fruit, such as cranberries or raisins)
3/4 cup chopped almonds* (or other nuts and seeds, such as pecans or peanuts)
1/2 cup chocolate or carob chips (I used gluten & dairy free Enjoy Life)
3 tablespoon honey (or other sweetener, such as agave or stevia syrup)
2 teaspoon vanilla extract
1- 2 tablespoons 100% Pure Vermont Maple Syrup
2 tablespoons coconut flour
1 teaspoon cinnamon
¼ teaspoon nutmeg

*The Almonds give the bars a nice crunch – don’t chop them as small as I did, they loose the crunch. If you like crunchier bars – like me- add even more nuts or use a granola or puffed rice cereal, something that’ll give it more crunch (again, I wish I had done this). You can add up to 2.5 cups of extras (nuts, seeds, dried fruits). My recipe calls for 1 3/4 cups extras.

Start by cooking your lentils. Rinse 1 cup of dried lentils. Once the lentils have been rinsed, place in large pot and add two cups of water, and bring to a boil then lower heat and simmer for 15-20 minutes, until the liquid is absorbed.

Preheat oven to 275 F.

Transfer lentils to a bowl and mash with a fork (they may already be slightly mushy as red lentils don’t hold their shape as well when cooked). Let cool slightly. Add the oats, coconut flakes, almonds, chocolate chips, coconut flour, cinnamon and nutmeg and mix together.

Next add in the cashew butter, honey, vanilla extract, and maple syrup. Mix thoroughly until well combined.

If you like sweeter granola bars, add more honey or sweetener of your choice. I would start with 1 tablespoon and  taste the mixture first, adding more if desired.

Line an 9×13 square baking pan (or 8×8 if you want thinker bars) with wax paper (optional, you do not need this). Transfer lentil mixture to the pan and press with your hands into an even layer. Bake at 275 F for 15 minutes. Remove, cool, cut into bars, wrap each one individually and keep refrigerated or frozen.


Vegetable Frittata – Gluten Free and Dairy Free

Frittatas are essentially a crustless quiche and therefore perfect for gluten free diets, and for people who are too lazy to make a quiche piecrust. I am both; gluten free and lazy.

Frittatas do not only make delicious breakfast dishes, but they are quite satisfying for lunch or dinner as well. Another option is to make individual sized or mini frittatas to serve as a party appetizer (see below).

Serves 6-8

7-8 large eggs
¼ cup almond milk
1 teaspoon basil
1 teaspoon paprika
1 tablespoon olive oil
1 small onion, chopped
2 celery stalks, chopped
1 garlic clove, minced
2 cups broccoli florets (no stems)
2 cups zucchini
2 cups yellow squash
½  – 1 cup cherry tomatoes
salt and pepper to taste

Preheat oven to 400 F

In a bowl, whisk the eggs and almond milk with the basil, paprika, salt and pepper. Set aside.

In an oven safe cast iron skillet, about 8-9 inches, heat olive oil over medium high heat. Add the onion and celery and sauté about 3 minutes. Add the garlic and sauté another 2 minutes. Add the broccoli, zucchini and squash and sauté for 10 minutes. I also threw in some shredded broccoli and cabbage I had left over from making spring rolls. Add the cherry tomatoes and sauté for another 1-2 minutes, until the tomatoes start to soften. Salt and pepper to taste.

Turn down the heat to medium low heat and pour the egg mixture over the vegetables and stir once. Cook for about 5 minutes or until the eggs are starting to set and there isn’t a lot of liquid running around the pan. Make sure to lift the bottom of the frittata with the spatula to allow the liquidy egg on top to run underneath and cook.

Place the skillet in the oven and bake for about 12-15 minutes, until the eggs are set, golden brown and look a little ‘puffy’. Let cool before serving. (my skillet was not oven safe so I had to transfer to a pie pan, it was not easy.

You can sub any of the vegetables with the vegetables of your choice. Some of my favorites are spinach, mushrooms, and sundried tomatoes. Don’t have basil? Try using parsley or chives instead, or add both!

Another option would be to use muffin tins to make individual portions. After sautéing the vegetables, evenly distribute them among 6-8 lined muffin tins. Evenly pour the egg mixture over each one. Bake about 25-30 minutes at 375 F or until the frittatas are firm and lightly brown.

To make mini frittatas use a mini muffin try and bake for 18-20 minutes at 375 F.


Whiskey-Glazed Sweet Potatoes

My sister made this sweet potato recipe for Thanksgiving.  She originally wanted to use Guy Fieri’s (a Food Network Chef) recipe but our mom bought maple syrup instead of agave. It was a big hit at dinner, everybody loved it. To make the cooking process more efficient, and because we already have a hundred and one things to do Thanksgiving morning before the guests arrive, cook the sweet potatoes the night before. Cool and refrigerate over night.  Do everything else in the morning.


  • 3 pounds sweet potatoes (about 4 large)
  • 1 cup pecans
  • 4 tablespoons unsalted butter
  • 3/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 cup Jameson whiskey (or other gluten free Whiskey) I promise Jameson is gluten free, click here to see their gluten free statement
  • 2 cups crisp apples, peeled, cored, and sliced into 1-inch pieces


Preheat the oven to 375 degrees F.

1. Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour until the potatoes are soft. Let cool. When cool, peel and cut into 1/2 inch slices.

2. In a small saute pan lightly toast the pecans over over medium high heat for 2 to 3 minutes.

3. Reduce the heat to medium, and add the maple syrup and spices. Simmer for 5 minutes.

4. Add the whiskey and simmer for 5 minutes more.

5.  Grease the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top..

6. Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.

7. Serve warm.

Roasted Red Bliss Potato Salad with Balsamic Vinaigrette

Are you looking for a new way to jazz up your roasted red potato recipe? If you want something a little different, try this recipe. The balsamic vinegar adds a nice kick without being overwhelming. This delicious side salad is perfect for any season; a summer picnic or as a side for that hearty winter meal. It can be served warm or at room temperature, making it even more versatile!
I love how the potatoes absorb the delicious balsamic flavor and how the parsley adds a nice hint of freshness at the end.
1 lb red bliss potatoes, cubed
2 tablespoon balsamic vinegar
2 teaspoons Dijon Mustard (optional)
1 ½ tablespoons olive oil
1 garlic clove, very finely chopped  ( or ½ teaspoon minced garlic or teaspoon garlic powder)
salt and pepper
2 stalks green onion (scallion), chopped
1 cup chopped celery
½ cup marinated roasted red peppers, thinly sliced and cut into small pieces 
Fresh parsley, chopped
Preheat Oven to 400 degrees F
To make the vinaigrette: In a small; bowl, combine balsamic vinegar, olive oil, garlic, salt, pepper and Dijon mustard if you want it to have an extra kick. Dijon will give the salad a much stronger, a bit bitter and more vinegar-y taste.
Pour half of the dressing in a bowl with the cubed potatoes and toss to coat. Let sit for a few minutes to allow the vinaigrette to soak into the potatoes.
Transfer potatoes to a baking dish coated with nonstick cooking. Cook for about 35-40 minutes; until they soften and slightly brown.
When finished remove from oven and let cool slightly. Add in celery, red peppers, scallion and the rest of the vinaigrette. Toss to coat. Top with parsley and serve warm or at room temperature.

Gluten Free Quinoa and Rice Summer Salad

I offered to make a side dish for my friend Lauren’s bbq, and I did not want to make a tradition potato, pasta or egg salad. Quite frankly, I do not like egg salad nor am I a big fan of traditional potato salad (too much mayonnaise). I’m always experimenting in the kitchen, and after deciding I wanted to make a rice and quinoa salad (I made a cumin scented quinoa and black rice salad for my graduation party that turned out great) I made up this recipe. I knew I wanted something light and tasty. Using rice as the main ingredient is a nice departure from the traditional bbq salads, and much lighter too.
Summer is the perfect time for a cool salad. This one is simple to prepare and the ingredients give it a refreshing, cooling and satisfying taste. The flavors mix very nicely together to give this dish great flavor. Often times many summer salads are loaded with mayonnaise and this one is not, also making it a much healthier choice.
2 cups brown rice
2 cups quinoa
1 cup cherries, pitted and sliced
1 medium cucumber, diced
 cup walnuts
3 Tablespoons Lime Juice
2 Tablespoons Lemon Juice
½ cup chopped parsley
2 teaspoons onion powder
salt (optional) and pepper to taste
1.     The quinoa and rice can be made ahead of time and refrigerated. Cook, separately, according to the package directions. To give a little extra flavor use vegetable stock in place of water to cook the quinoa, or use half water and half stock.
2.     Rinse cherries and remove stems. Cut around the pit into slices.
3.     In a large bowl, combine the cucumber, walnuts, rice and quinoa. Mix well.
4.     Add in the parsley, onion powder and paper (and salt if using).
5.     Add in the lime and lemon juices, one tablespoon at a time and mix well in between each one.
6.     Add cherries in last, right before serving or else it could turn the dish red from the juices.
7.     Serve chilled or at room temperature.
I also think adding mint – or replacing the parsley with it – would also make a delicious dish. Next time I am going to try it this way!
Before the Cherries were added

Cumin Scented Black Rice and Quinoa

This past weekend I had my graduation party. We spent some time planning out the menu – pasta salad, Ceaser Salad, Goat Cheese and Spinach Salad, Shredded Carrot with Scallions and Peas over Mixed Greens , Italian Sausage with onions and peppers, hamburgers, hot dogs, fruit salad, and a cake. We needed another starchy side dish, and neither of us being big fans of potato salad (too much mayonnaise for my taste), I remembered a dish I had at my friend Lauren’s house at a recent dinner party. It was delicious, I remember loving the side dish she made, quinoa with brown rice cumin and vegetables. I adapted her recipe a bit, as the original one calls for black rice, and I added more garlic and brown rice, in addition to the black rice.

It was a hit at the party and it tasted even better the day after! I’m not sure why but my guess is that the spices and flavors had more time to infuse into the rice and quinoa.

The recipe below serves 8 but I personally think it is enough for at least 10 or 12 people as a side dish. It can be served either cold or warm. I think it would taste great with tomatoes, avocados or cucumbers added to it, or maybe even sweet potato or butternut squash in the winter time, served warm.

Recipe Adapted from Bon Apetit


  • 1/2 cup short-grain black rice
  • 1/2 cup brown rice
  • 1 cup quinoa, rinsed well
  • 2 cups water or vegetable/chicken broth
  • 1 bay leaf
  • 3-4 tablespoons extra-virgin olive oil, divided
  • 2 small onions, finely chopped
  • 3 large garlic cloves, minced
  • 2 tablespoons cumin seeds
  • 3-4 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped flat-leaf parsley (or chives)
  • 2 teaspoons basil
  • Freshly ground black pepper to taste
Cook brown rice and black rice separately. Black rice turns the water purple, and if cooked with the brown rice will also turn it purple.
1. Bring brown rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.  Do the same with the black rice.
2. Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups chicken broth (gives it more flavor) in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes.
3.Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.
4. While the quinoa and rice are  cooking, heat 2 tablespoons oil in a large skillet over medium heat.
5. Add onion and cook, stirring occasionally, until soft, about 8 minutes.
6. Add garlic and cumin and cook, stirring often, for 2 minutes.
7. Add to quinoa.
8. Then add rice and mix well.
9. Stir in remaining 2 tablespoons oil (optional, I started with one and didn’t add the second tablespoon), fresh lemon juice, cilantro, parsley, and basil.
10. Season to taste with salt and pepper. Cut avocado into wedges.
11. Serve salad cold or warm. Serve with lemon on the side, optional.

Gluten Free Puffed Rice Tabouli

I haven’t had tabouli in years! I was so excited when I came across this recipe from Nature’s Path.

This salad is perfect for summer (or winter or spring or fall :), it’s so refreshing. It combines classic tabbouleh ingredients but substitutes puffed brown rice for traditional bulgur or couscous. Red cabbage isn’t a traditional ingredient in tabouli its adds a little crunch and color to the salad.


  • 3 cups Red Cabbage, finely chopped
  • 3 cups unsweetened Rice Puffs*
  • 1 1/2 cups Fresh Mint Leaves, chopped
  • 1 cup Parsley, chopped
  • 3 tablespoons Olive Oil
  • 3 tablespoons Lemon juice
  • 2 teaspoon Yellow Mustard
  • 1/2 teaspoon Salt, or to taste
  • Zest of 1 lemon
*be sure to use the unsweetened variety. 


  1. In a large bowl, combine cabbage, puffed rice cereal, mint, and parsley.
  2. In a small bowl, whisk together olive oil, lemon juice, mustard, salt, and lemon zest.
  3. Pour dressing over salad and toss to coat.
  4. Add more lemon juice if needed.

*be sure to use the unsweetened variety of puffed rice cereal.