Detox Monday: Summer Peach Salad

A few weekends back, one of our couple friends invited us over for a delicious Saturday brunch. The meal consisted of a gluten-free Asparagus and Gouda Quiche, a Summer Peach Salad, and a beautiful fruit salad. It was so much fun spending time with our friends, while enjoying the fabulous food. What a treat to have someone else cook us brunch! I loved the Summer Peach Salad that my friend made so much, I decided to recreate it myself. This is the perfect go-to salad for all of your warm weather entertaining. With seasonal fresh peaches, pistachios, red onion and feta topped with an simple balsamic dressing, this salad is too good and too easy to make only once! While you’re thanking me all summer for this recipe, I’ll be thanking my friend.

(If you’re wanting a similar salad when peaches aren’t in season, check out this Harvest Salad)

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Summer Peach Salad

Yield: 4 side salads or 2 large salads

What You Need

  • 1 5 oz bag of baby spring mix greens
  • 1 peach, cut up into thin slices
  • 1/4 cup barely chopped pistachios
  • 1/4 cup sliced red onion
  • 1/4 cup crumbled feta
  • 1 peach, cut into thin slices
  • For the Balsamic Vinaigrette
  • 1/4 cup of olive oil
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced (if using a blender, can leave garlic cloves whole)
  • 1 teaspoon dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon honey or agave
  • Salt and pepper to taste

What To Do

  1. In a mason jar or a small blender, such as a Nutribullet, combine all ingredients for the Balsamic Vinaigrette. Shake jar until dressing is combined. If using Nutribullet, blend until garlic and all ingredients are combined. Set dressing aside.
  2. In a large salad bowl, combine spring mix greens, peach slices, pistachios, and red onion. Toss with desired amount of salad dressing. Divide into 4 bowls and top with 1 tablespoon of feta on each bowl.

Detox Monday: Asian Dumplings in Garlic Broth

My weather app says the “real feel” in St. Louis today is 95 degrees; by most people’s standards, it is not at all soup weather. But my little guy is not feeling so well, so I figured I’d try to help cure him with something warm and soothing. They say that matzo ball soup is Jewish penicillin, so these Chicken Dumplings in Garlic Broth are the Asian version of the aforementioned medicinal soup. Not only is this soup incredibly easy to throw together (hello, store-bought dumplings), it’s also perfect for Detox Monday in that it’s packed with veggies, ginger and garlic. I had chicken dumplings on hand, but this dish can easily be made vegetarian by using veggie broth and dumplings. This flavorful soup is so light, yet filling enough to act as a main course. We’ll be enjoying our soup alongside a big salad. I’m keeping my fingers crossed that this soup will help nurse my son back to good health in no time!

(To see all previous Detox Monday posts, click here)

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Asian Dumplings in Garlic Broth

Yield: 4 bowls of soup

Recipe source: The Family Cooks by Laurie David

What You Need

  • Grapeseed or other high-heat oil, for the pot
  • 5 to 6 garlic cloves, thinly sliced
  • 1 teaspoon chopped fresh ginger (I used jarred)
  • 3 1/2 to 4 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 2 teaspoons miso paste (optional)
  • 1 carrot, thinly sliced into coins
  • 1 celery rib, chopped
  • 1 package (16 ounce) Asian vegetable or chicken dumplings
  • 1 cup mix of peas and edamame, can also use sugar snap peas
  • 3 scallions, white and green parts, thinly sliced, plus more for garnish
  • Optional additions: Asian chili paste to mix in at the end, additional soy sauce or hoisin sauce for the dumplings, on the side

What To Do

  1. Heat a soup pot over high heat. Drizzle in 1-2 tablespoons of oil, enough to cover the bottom of the pot. Add the garlic and ginger and cook until deep golden, about 1 minute.
  2. Add 3 1/2 cups of the broth, the soy sauce, miso paste, carrot and celery. Cover, reduce heat to medium, and simmer for 10 minutes.
  3. Just before serving, slip the dumplings and peas/adamame into the pot and increase the heat to high. Cover and cook until the dumplings are heated all the way through, 4 to 5 minutes. If the dumplings soak up too much liquid, add a little more broth. Toss in the scallions. Taste it and adjust. If it needs more ginger or soy sauce, adjust as needed. Divide among big bowls and garnish with scallions.

Detox Monday: Bibimbap

One of my good friends from growing up came to St. Louis with her husband and two girls this past weekend, and we had a blast showing them around town. We were on the go the entire time they were here, and it’s safe to say I am exhausted today! When my friend and I were out shopping during nap time, I saw a shirt that said “I need a day between Saturday and Sunday”…ain’t that the truth?! The weekend started with a picnic and live music at the St. Louis Zoo on Friday night, followed by Grant’s Farm and the kids playing on the splash pad at the park on Saturday. We also got to check out the new Jeni’s Ice Cream that just opened here. It was pretty spectacular!

Now that the weekend is over, it’s back to Detox Monday. I really wanted to make Bibimbap, which is an Korean dish consisting of vegetables, rice, a fried egg and a spicy sauce made from chili pepper paste, but I didn’t know too much about it. Although I’ve eaten this dish multiple times, it has only ever been at Mana Food Bar, a favorite Chicago vegetarian restaurant. As I started researching what I needed for the sauce, I learned that Bibimbap was originally created as a way for people to use up their leftover side dishes. Since I’m a person who hates wasting food, I loved the concept behind this dish. This means that when you make your own Bibimbap, feel free to use whatever veggies you have on hand that you want to clear out. My bowl consisted of carrots, shiitake mushrooms, spinach, red cabbage, and bean sprouts. For the sauce, I did have to seek out gochujang, which is an authentic Korean red chili pepper paste. I purchased mine at an International market, but it can also be found at some Whole Foods Markets, or other speciality grocery stores. You can also purchase it here on Amazon, but it’s double the price! The paste is the most important part of the sauce because it provides so much flavor and heat. I tamed the heat by adding soy sauce, fish sauce, sesame oil, and rice wine vinegar to the gochujang. You can adjust your heat to your liking. Once the dish is assembled, finish it off with a sunny side up egg, black sesame seeds and a drizzle of sauce. You will have yourself a colorful, veggie-packed rice bowl called Bibimbap!

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Yield: 2 bowls

Recipe author: Glori of Food

What You Need

  • 3/4 cup shredded carrots
  • 4 cups baby spinach, or other green
  • 1 teaspoon white sesame seeds
  • 1 cup shiitake mushrooms, sliced
  • 3/4 cup red cabbage, chopped
  • 1 cup bean sprouts
  • 1 green onion, sliced
  • 4 garlic cloves
  • 5 teaspoons sesame oil, divided
  • 2 cups brown rice, cooked
  • 2 eggs
  • 1 teaspoon black sesame seeds
  • For the Sauce
  • 3 tablespoons gochujang, or other red pepper paste
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar

What To Do

  1. In a medium-sized sauté pan, heat 1 teaspoon sesame oil. Add shredded carrots and sauté about 5 minutes, or until no longer crunchy, but not over-cooked. Season with salt and pepper, and then set aside in a small bowl.
  2. In the same pan, heat 1 teaspoon sesame oil. Add 1 clove of minced garlic. Sauté for 1 minute, then add baby spinach. Sauté spinach for 5 minutes, or until spinach is wilted. Toss 1 teaspoon white sesame seeds in the spinach, and season with salt and pepper. Set aside in a small bowl.
  3. Again, in the same pan, heat 1 teaspoon sesame oil. Add 1 clove of minced garlic. Sauté for 1 minute, then add sliced shiitake mushrooms and half of the sliced green onion. Sauté about 5 minutes, or until tender. Do not over-cook. Season with salt and pepper, and set aside in a small bowl.
  4. In the same pan, heat 1 teaspoon sesame oil. Add 1 clove of minced garlic. Sauté for 1 minute, then add chopped red cabbage. Sauté about 3 minutes, or until slightly cooked. Season with salt and pepper, and then set aside in a small bowl.
  5. Finally, heat 1 teaspoon sesame oil. Add 1 clove of minced garlic. Sauté for 1 minute, then add bean sprouts and the other half of the green onion. Sauté until cooked, about 5 minutes. Season with salt and pepper. Set aside in a small bowl.
  6. Meanwhile, cook brown rice according to package directions.
  7. In a small bowl, combine all sauce ingredients. Mix until everything is combine. Taste and adjust flavors as need. Add additional soy sauce if sauce is still too hot.
  8. In the same sauté pan, crack eggs and cook them sunny side up, or cook longer for a less runny egg.
  9. To assemble Bibimbap bowls, place 1 cup of brown rice on the bottom of 2 bowls. Keeping each vegetable separated, place half the carrots, spinach, mushrooms, cabbage and bean sprouts around the outside of the bowl. Place the fried egg in the middle of the bowl. Sprinkle 1/2 teaspoon of black sesame seeds over each bowl. Drizzle each bowl with desired amount of sauce. Once you're ready to eat, break runny egg and stir combine egg and sauce.


If you're interested in saving time, you could technically sauté all veggies together, more like a stir fry, and then top with the fried egg and sauce.

I kept my vegetables warm by placing them in oven-safe bowls and turnings the oven on very low heat. I placed the bowls on a baking sheet and added them to the oven as each one became ready.



Detox Monday: Superfood Slaw Bowl

It’s been over two years since I’ve posted a recipe for “Detox Monday”, and today I am bringing it back. I originally started Detox Monday when I began blogging because when I was younger, my weekends were much more indulgent and consisted of drinking and late-night eating, followed by junk food the next day to nurse my hangover. By the time Mondays rolled around, I felt like I needed to get back on track and cleanse my body. I would always think of Mondays as detox day.

Now that I’m bit older and have a child, my weekends involve far fewer drinks and late nights. I still enjoy indulging in delicious food and evenings out, but everything is more controlled and I feel much less sluggish on Mondays. In additional to having a tamer social life, my husband and I recently decided to increase our focus on living a healthier lifestyle. A few months ago, my husband set out on a mission to lose 40 pounds! While I was completely supportive of him, I secretly had my doubts because I had seen him make failed attempts at this in the past. To fully support his efforts, I realized I needed to get on board with this healthy lifestyle. I began cooking healthier meals packed with veggies, fish and lean meats, and I also started making lunch for him to bring to work each day. In addition, we have been making much more frequent trips to the gym. Although this has been a lot of work for both of us, with his persistence, motivation and willpower, in three short months, my husband has lost 32 pounds! It’s so incredible to see his hard work pay off, and I couldn’t be prouder of him!

Even though Detox Monday began during a more gultinous time in my life, the idea of starting the week off right still holds great importance to me. I started Detox Monday before Meatless Monday was widespread, but the notion of having more meatless meals aligns perfectly with our new mission and my longstanding idea to start the week on the right foot. As my husband and I continue to maintain our healthy lifestyle, Detox Monday serves as a great reminder for all of us to check in with ourselves once a week to reset and make sure we’re living how we want to live.

So, for my first Detox Monday in over two years, I’m sharing a Superfood Slaw Bowl with Carrot Miso Dressing. The inspiration for this recipe came from one of our favorite St. Louis restaurants, Winslow’s Home. I loved the way the crunchy veggies and nutty brown rice paired with the tangy dressing. It was love at first bite, and I knew I had to recreate this at home. After many attempts to find a dressing that was flavorful enough, I stumbled upon this Carrot Miso dressing in one of my cookbooks that I had browsed a bazillion times. Unlike the other dressings I tried, this one included miso; once I saw this recipe, I knew that miso was the missing ingredient. This salad is so great because it actually tastes best when its made ahead. When the kale, cabbage, carrots and brussels sprouts have time to absorb the wonderful flavors of the dressing, that’s when this Superfood Slaw Bowl really hits it’s peaks.

I hope you enjoy the resurrected Detox Monday series, and I look forward to sharing more healthy meals to start your week.

To see all Detox Monday posts, click here.

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Superfood Slaw Bowl

Yield: 2 large salads

Recipe for the Carrot Miso Dressing is from The Family Cooks by Laurie David (with a few small adjustments) Slaw recipe is my own, inspired by Winslow's Home

What You Need

  • 2 cups kale, tough stems removed and chopped, can use lacinato or curly kale
  • 1 cup shredded carrots
  • 1 cup shredded or chopped red cabbage
  • 1 cup shaved or chopped brussels sprouts
  • 2 cups cooked brown rice
  • For the Carrot Miso Dressing
  • 2 carrots, coarsely chopped
  • 1/4 red onion, coarsely chopped
  • 1/3 cup lime juice or rice vinegar (I used juice from 2 limes + rice vinegar to make up the difference)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon yellow or red miso paste
  • 1 tablespoon chopped fresh ginger (I used jarred ginger)
  • 3 tablespoons water
  • Salt and pepper to taste

What To Do

  1. In a medium sized bowl, combine kale, carrots, red cabbage, and shaved brussels sprouts.
  2. For the dressing, add all ingredients to a blender and blender until smooth. Add more water if you want it thinner. Taste and adjust the seasoning.
  3. Pour 1/2 of the dressing over the slaw mixture. Toss until all the veggies are evenly coated. Put in the refrigerator until ready to serve. Best if made the day before serving.
  4. Once you're ready to serve, place 1 cup of rice in the bottom of two large bowls. Divide the slaw mixture in a half and serve on top of the brown rice.


Salad dressing makes 1 1/2 cups, good for 4 salads. Will keep for a week in the fridge.


Vanilla Almond Granola

Although I have a long list of foods that I’d consider to be my favorite, there are only a few that I can say have been life-long obsessions of mine. On the short list is granola. I LOVE GRANOLA. There is something about it that makes me happy. It reminds me of vacation, and relaxation, and it makes me feel totally satisfied. Granola makes my heart and my tummy sing!

Somewhere along the way I discovered that not all granola is created equally. Many packaged varieties are high in sugar and contain ingredients that I can’t pronounce. If you don’t choose your granola wisely, this deceptively healthy breakfast option could start your day off on the wrong foot. Once I began reading the ingredients on granola packages, I made sure to buy ones that only contained real ingredients. Through this granola realization, it never occurred to me that I should make my own at home. Finally, a few months ago I began experimenting with different granola recipes. The minute I saw how easy it was to make homemade granola, I felt completely idiotic that I had waited so long to make my own.

After playing around with different ingredients and proportions, I perfected and fell in love with this Vanilla Almond Granola. I used vanilla and almond extract to flavor the gluten-free oats, and maple syrup and coconut oil to sweeten and crisp them. The final product was a slightly sweet, crunchy and wholesome granola that can be enjoyed on top of yogurt, with milk, or alone, by the handfuls. Granola is so customizable, so if you don’t have almonds or prefer a different nut, change it up. Also, if you don’t have fresh fruit, add in dried fruit. You just can’t go wrong!

It’s tough to say that I’ll never buy granola at the grocery store again, but for now I’m absolutely loving this Homemade Vanilla Almond Granola. Plus, I’m addicted to the way my house smells when the granola is baking in the oven! I can’t wait to continue playing around with different ingredients and recipes to add other new varieties to my granola repertoire.

Add oats, almonds, flax meal, salt and cinnamon to a bowl


Melt coconut oil. Combine coconut oil, maple syrup, vanilla and almond extract. Pour over dry ingredients and toss to coat evenly.


Spread granola mixture on a large baking sheet in a thin layer.


Baked until granola is golden brown, toasted and crunchy


Store granola for 2-3 weeks in a sealed container at room temperature.

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Serve granola over yogurt with fresh or dried fruit


And before you know it, it’s going…going…gone!


Vanilla Almond Granola

What You Need

  • 3 cups gluten-free oats
  • 3 tablespoons ground flax meal
  • 1 cup raw sliced almonds
  • 1 teaspoon Kosher salt
  • 1 teaspoon cinnamon
  • 1/4 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract
  • Optional additions: 3/4 - 1 cup raisins, or other dried fruit of choice

What To Do

  1. Preheat the oven to 300 degrees.
  2. Combine oats, ground flax meal, almonds, salt, and cinnamon in a large bowl.
  3. Melt coconut oil. Once the oil is melted, combine oil, syrup, vanilla and almond extract.
  4. Pour wet ingredients over the oat mixture. Stir until everything is coated and well combined.
  5. Spread out mixture on a large baking sheet.
  6. Bake for 40-50 minutes, or until toasted and is slightly crunch. The granola will continue to get crunchier as it cools.
  7. Once granola is cooled, add in dried fruit if you are using it.
  8. Enjoy by itself, over yogurt, or with milk

© Copyright 2019 Glori Of Food