Friday, November 18, 2011


I looooove salad!  Most salads have a ton of nutrients and can be very good for you.  However, you can negate all those good things with store bought dressing.  Most dressings are loaded with bad calories as well as a ton of sodium.  Here is a simple vinaigrette dressing that doesn't use any oil.  It tastes great and it's actually good for you!  Check it out...


  • 1 large beet
  • 2 Persian cucumbers (aka mini seedless cucumbers)
  • 1 avocado
  • 1/2 gala or Fuji apple
  • 1 cup (or large handful) of green beans
  • 1 naval orange
  • 2 tablespoons red onion

  • 1 naval orange
  • 1/4 lemon
  • 1 1/2 teaspoons balsamic vinegar
  • salt and pepper to taste


To prepare the beet:
Heat oven to 400.  Rinse beet, poke a few holes in the skin with a fork, rub a little extra virgin olive oil on the skin, and wrap tightly in foil.  Place in the oven for 1 hour.  Remove from oven and place under cold running water, you will be able to just push back the skin and remove it.  Chop the beet into bite size pieces and place in the refrigerator to chill.

To prepare the green beans:
Wash beans, cut off ends, place in a saucepan with about an inch of water and boil for about 10 minutes or until the beans are little tender.  Remove from pan, chop into bite size pieces and place in the refrigerator to chill.

Chop cucumber, apple, avocado, and onion and place into a mixing bowl.  Add the chilled beets and green beans.  Peel orange and chop into bite size pieces, add the orange to the bowl.

To prepare the dressing:
Peel second orange, pull apart and place into a blender.  Squeeze in the juice from the lemon wedge.  Add the balsamic vinegar.  Blend.

Add the dressing to the salad.  Add salt and pepper to taste.  Toss and serve!

This makes a great side dish for a large meal, like Thanksgiving which is right around the corner.  Or just divide it into a couple portions and eat it as meal for one!

Bad Joan

Wednesday, November 2, 2011


Since you now know about the fabulous 365 Brand Garbanzo Beans with no sodium added you'll need some good ways to put them to use!  The most obvious (and perhaps most delicious) is hummus.  I live for hummus, it is a rich, creamy and filling dip that is so good for you.  I came up with a super simple and quick hummus recipe that you can make all the time.  Check it out...

  • 1 15 oz can 365 Garbanzo Beans
  • 3/4 of a lemon
  • 1/4 cup of extra virgin olive oil
  • 1 clove garlic (optional)
  • salt to taste

Remove garbanzo beans from the can and rinse under cold water.  Place the beans in a blender or food processor. 
Add the olive oil. 
Squeeze in the lemon, be careful not to let any seeds get in (you can always add more lemon later if you like the taste.  I usually find 3/4 of the lemon to be just the right amount).
If you want to add garlic then chop up a clove and throw it in the blender, or skip it if you're not into garlic.
Blend until smooth.
Place into a bowl, add salt to your taste, and serve!
I like to eat this hummus with some celery; it makes a crunchy, filling and healthy snack.  This hummus also tastes great with Bad Joan's Ezekiel Chips.
Bad Joan