Citrus Spinach Salad

citrus spinach salad

Now that spring is officially around the corner I am loving bright colors that I am seeing in the daffodils outside and in the the new spring greenery starting to emerge. I have recently started to experiment with and get more creative with making new and interesting salads. I love this new salad because of all of the bright colors and flavors in it. Each bite provides a bit of tang, crunch and a bit of sweetness from the oranges and pineapple. 

This salad is great to serve with a light curry coconut chicken that I served to my clients last night for dinner and with many other dishes. Yum! I hope that you put together this salad soon and enjoy it! :) I can also see this being a show-stopper at an upcoming Easter or Mother's Day Brunch! 


Citrus Spinach Salad: 

6-8 small servings


1 cup pineapple pieces, thinly sliced

1 cup satsuma oranges, peeled and cut into small pieces

3 cups chopped red cabbage

4 cups chopped spinach (I buy a box of organic baby spinach and cut up the leaves) 

Combine all of the above ingredients in a large bowl, then  pour the dressing on top, toss the salad and add more freshly ground pepper on top. 


1/3 cup sesame oil

1 tablespoon rice vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper + more for topping the salad

1/2 teaspoon brown mascobado sugar or honey


Whisk all of the ingredients together in a medium bowl. Then, dress the salad prior to serving. 

If you love this recipe, check out more in my cookbook on Amazon:

This is My Dream!

Pineapple and Avocado Salad

It all began in middle-school and high school when I started to really enjoy helping with meals at home and contributing some of the food that I made such as desserts and muffins. I was always so proud when my mom let me make something to go with the meal when my grandparents came over, or if we had a birthday party. Very soon I started organizing the family birthdays, creating the menus, timelines and decorations. I have always shown love through food and celebrating with others. 

I remember especially that whenever my grandpa Harry would have dinner at our house, I was sure to make my special oatmeal muffins. He would always eat several, exclaiming how good they were. That was a great confidence booster as far as I was concerned. My meals began to really take shape later on after high school when I made it a point to practice entertaining at least 1-2 times a month. I learned to time out all of the dishes to be ready on time, have the table set and everything ready to eat at the appointed hour. 

I realize now that all of my self-training has brought me to this dream moment. I have discovered that I now can serve my friends and neighbors healthy, beautiful and tasty takeout food a couple of nights a week from my home kitchen through! What a dream come true! I do love to make up recipes and share them with others, however, what I really love is sharing food with others in person. I love connecting with others through food that they can enjoy and that is good for them. 

A few months ago, a friend in California told me about how I could become a Josephine cook. It is a service that licenses home cooks to be able to serve take-out meals in their home kitchens, create the meals, set the prices and be a mini-take out restaurant as often as they like. How amazing! At that time, the program was only in the Berkeley area of California. However, I decided to send an inquiry email to them just in case they ever decided to expand to other states. Around a month ago, I head back from them and was able to go through the interview, kitchen inspection process and get going on serving meals. I could not be happier! 


Josephine postcards and containers

All Josephine meals are served in compostable containers. We love the earth and want to keep it clean and sustainable for generations to come. 

I want to share with you how the experience works and also share with you a salad recipe from my first Josephine meal. If you are too busy to cook, need a break, want to pick up a meal for a friend or just to enjoy a meal or two with your family, here is how it works: 

Here are the basics: 

Note: Currently all of the meals I serve are gluten free and dairy free. Sometimes I may have the occasional meal with dairy in it or as a topping choice (such as cheese), however, most of the meals will meet these two requirements. If you have special dietary restrictions, such as "no garlic or onions" or other requests please let me know as I can customize your meal. 

1. Go to Register with your email and zip code. Follow the steps. Browse the meals in your neighborhood. I am in the Aloha neighborhood here in Hillsboro/Beaverton, Oregon. 

2. Choose the meals that you want to order. I have a certain amount of portions of each item that I will have available for purchase for that meal. I have an entree with sides included, side items, desserts and sometimes to-go breakfast items such as berry overnight oats that you can eat the next day. 

3. Pay for the meals ahead of time online. 

4. Pick up your meal on the assigned evening from me during the pick up window. My meals are usually served on Tuesdays and Thursdays from 5pm to 7pm. 

5. Take your meals home and enjoy! 

6. I always have 4-5 meals listed for the coming weeks. I have all of my meals planned for July and will soon be planning for August. 

paleo grilled meatballs

This is one of the home-cooked, healthy, organic meals that I serve through I care what you and your family eat and want to make sure that you get the best. 

It is a dream come true for me to be able to serve meals twice a week to my neighbors and friends! It is awesome and I am so very happy. I realize that the simplest things in life are often the best. I also enjoy being a food blogger and a cookbook author, but there was a special thing that was missing, and that was actually serving food to people in person. 

I love that I still have plenty of time with my family, time to do other things that I enjoy such as gardening and making up new recipes but I am also able to build a business and a life that I love from serving tasty, healthy and beautiful meals to all of you! Thank you very much for reading this, for the opportunity to serve you and be part of the community!

Paleo Lemon Frozen Custard with Fresh Raspberry Sauce

I also serve desserts with my Josephine meals as a meal add-on such as this Paleo Lemon Frozen Custard. It is so yummy! 


Finally, I want to share with you a delicious, healthy and popular salad recipe for the salad that I served for my very first Josephine meal! 

Pineapple Avocado Salad:

Makes 4-6 small servings

2 cups fresh pineapple, cut up into small chunks

1 ripe avocado, cubed

1/2 onion, sliced thinly into small slices

1/2 a small purple cabbage, sliced and chopped finely

Juice of 1 small lime

Red wine vinegar to taste

Salt and fresh ground pepper to taste

1. Place the chopped pineapple, avocado, onion and cabbage in a medium bowl. 

2. Pour lime juice over the salad and toss. 

3. Add in a few drops of red wine vinegar and salt and pepper to taste. 

4. Toss the salad and taste. Adjust seasoning as necessary. 

If you enjoyed this salad, check out other posts, my cookbook and order a Josephine meal for pick up today!

Grandma Marion's Scandinavian Dried Fruit Soup

grandma marion's scandinavian dried fruit soup

Making this delicious and pretty fruit soup brings back amazing memories of Christmases past with my Grandma Marion. My Grandma was Swedish, and she always helped us create a traditional Swedish meal for Christmas Eve. 

For this meal we would work together to create: 

Swedish Meatballs- simmered in beef stock for hours

Potato Salad- studded with hard boiled eggs and radish roses

Swedish Beans-sweet and sour beans

Lefse- A potato flatbread that we would slather with butter and sprinkle with cinnamon-sugar. 

And for dessert we would have a large selection of cookies and small servings of fruit soup in pretty little bowls. I loved the smell of the cinnamon and the fruit simmering together. It is so delicious and such a holiday dish! 

So, today I share with you this amazing recipe that brings my grandma right back to life, by my side this coming Christmas Eve when I will serve her meatballs, her cookie buffet and her fruit soup. Here's to memories, delicious food and family! 

Grandma Marion's Scandinavian Dried Fruit Soup: 

2 1/2 cups mixed dried fruit: apricots, plums, pears, cherries, cranberries, figs, dates, peaches, etc.

1/2 cup raisins

1 cinnamon stick

3 1/2 cups water

2 cups orange juice

1 1/2 cups pineapple, fresh- cut into chunks

2 tablespoons quick cooking tapioca

1/3 cup pineapple juice

1/2 cup honey- or to taste

Thinly sliced oranges to top the soup with

1. In a 3 quart pan, combine the dried fruit, raisins, cinnamon stick, water, and orange juice. Bring to a boil over high heat. Reduce heat to medium low, cover and simmer 10 minutes. 

2. Remove from heat and add pineapple chunks, honey, tapioca, and pineapple juice. Let stand for 5 minutes to allow the tapioca to soften. 

3. Return to medium-low heat and cook, uncovered, 12 to 15 minutes longer, or until mixture is thickened and fruit is tender but not mushy. 

4. Add thinly sliced orange to hot mixture, barely heating through. Serve fruit soup hot or refrigerate and serve cold. 

I hope you enjoy this delicious and healthy dessert soup! 

If you loved this post, pass it on to a fruit-loving friend! 






Coconut Pineapple Date Sugar Cookies!

Coconut Pineapple Date Sugar Cookies!

These are some of the most delicious cookies ever! I love the brown sugar flavor that the date and coconut sugars provide. I also love the dried pineapple and tropical taste. Enjoy these delicious cookies!