Farmer’s Market Bowl

With all the fresh bounty of produce, harvest festivals, and farmers markets every day here, there are endless choices of yumminess to create. I love this time of the year, I feel this is the best time for veggies.  I recently discovered a hidden gem of a restaurant called Farmhaus. It is located in Granite Bay on Auburn Folsom Rd. You really have to look for it, or you will miss it with a blink of an eye. I had their farmers market bowl and well…  it was so delish, I had to try to recreate it. A farmers market bowl is basically what you think it is. Lots of fresh produce, protein if you so desire, and a grain. This is such an easy dish, anyone can do it!

Photos by Candiss Koenitzer

I N G R E D I E N T S 

grilled chicken 
black beans 
1 cup cooked brown rice 
fresh grilled corn
 shaved cabbage
quartered grape tomatoes 
thinly sliced watermelon radish
 sliced bell pepper
sliced or whole black olive
sliced avocado
quartered lime
chipotle sauce


In a bowl, layer your ingredients. Start with brown rice on the bottom. Next up, the thinly sliced cabbage. I like to squeeze some fresh lime juice on top of the cabbage and salt and pepper it up before adding the next ingredients. and then the remaining produce. Place the sliced avocado on top and squeeze fresh lime juice on top to your desired taste. I did about two-quarters of the lime. Finally, drizzle the chipotle sauce on top. Garnish with the cilantro, and enjoy! 

And doesn’t it feel good to be eating something that is good for you and yummy! I like to chow down on these at least 3 times a week. 







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By on October 12, 2017 in BEIJOS EATS, FALL SALADS, FOOD


Fall Salads – Apple Cranberry Walnut

I don’t know about you guys, but I love this combo of ingredients, the title says it all right??  I love the mixture of apples with dried cranberries for Fall.  It’s the perfect refreshing combo for your leafy greens. Since it’s still a little warm here in So Cal, it’s a great salad for our indian summer, and super easy to whip up!



6 cups of baby spinach & baby arugula

1 red apple

1 green apple

1 cup walnuts (roughly chopped)

1/2 cup crumbled feta cheese

1/2 cup dried cranberries

Core and chop apples, toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl



1 cup apple juice

4 tbs apple cider vinegar

2 tbs honey

1/2 tsp salt

1/4 tsp black pepper

1/4 cup oil

Whisk together all dressing ingredients, toss salad immediately before serving and Enjoy!!


Hope you enjoy this easy refreshing one this weekend!

Xx Leah

All photos by Megan Welker 

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Fall Salads- Yellow Salad w/ Citrus-Date Vinaigrette

Oh boy, do we have a beautiful and yummy salad for you today! I’m really digging this salad the past month; it’s FULL of delicious vegetables and fruits. My family and I eat a TON of fresh fruit and vegetables, so this has been a crowd pleaser for sure around our house. Points for mom!  YES!!!! When I initially saw this salad, I will admit I was a little skeptical. A salad with a random mix of fruits and vegetables, and all the same color? This has got to be just a beautiful salad, and that’s it I thought to myself. Nope. It was delicious. Did I mention my kids ate it? Enough said. All the fruits and vegetables that are in this salad are totally in season right now, so don’t lag on this one.

Photos by Yasmin Sarai


Yellow Salad with Citrus-Date Vinaigrette


2 Medjool dates pitted
¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon whole grain Dijon mustard
½ teaspoon ground cumin
Pink salt and freshly ground black pepper
Mixed yellow and orange raw fruits and vegetables (such as corn, Sun Gold tomatoes, golden beets, apricots, clementines, yellow green beans, and pineapple), halved, sliced, and cut into wedges

(such as corn, Sun Gold tomatoes, golden beets, apricots, clementines, yellow green beans, and pineapple), halved, sliced, and cut into wedges





Combine from dates to salt + pepper together in a blender and set aside. Add more salt and pepper if needed. This is where your mandoline comes into play for the beets. Slice and halved your fruit + vegetables. I like to keep some of the small vegetables whole like the baby yellow tomatoes. Makes it more pretty to have different sizes and textures by keeping some whole and some thinly slice and halved. Dress the salad right before serving. Dressing can be made up to two days prior.

Take it to a whole new level, bbq your fruit and vegetables before dressing it. Yummy!



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By on September 16, 2016 in EATS, FALL SALADS, Uncategorized


Fall Salads- Matchstick Apple and Celery Salad

Guess what!?! It’s time for a new Friday series, and this month it’s all about fall salads! Yay! Salads are so versatile you can make a salad out of anything. I love salads that are without lettuce. The combination of fruits and veggies are on my top list of yumminess. Today, I’m starting our series off with a classic fall salad. The apple and celery matchstick salad. I love the simplicity of it. I have made this several times for my family, and the kids get seconds! A winner in my book! Not only does it stand alone on its own as a salad, but I have also used in my pulled pork sandwiches, and have added chicken into it as well. Try to use this on the side with something spicy; it is a great palette cleanser with the fresh herbs and apples. It’s a simple and easy dish that has a fresh, crisp taste that can be used anywhere it sees fit.

Photo by Food Photographer Yasmin Sarai


Matchstick Apple and Celery Salad
Serves: 2

One red onion, thinly sliced
rice wine vinegar, to cover
One Pink Lady apple, cut matchstick
Two stalks celery sliced thin on bias
2 tbsp olive oil
1 tbsp honey
Pink Himalayan salt (you can use kosher as well)
cracked black pepper
¼ cup pecans
Thinly slice a red onion and cover with rice wine vinegar. I use my mandoline, it’s a life saver! I highly recommend you get one. Thank me later!
Refrigerate for a minimum of 30 minutes. The longer you keep in the fridge, the more yummy the red onions will be.
Using a food mandoline, cut the apple into matchstick pieces. Slice the celery thin, on the bias and mix with the apple matchsticks in a bowl.
*If you are making this ahead of time, give a little squeeze of fresh lemon juice so your apples don’t brown.
In a small bowl whisk together the olive oil, four tablespoons of the rice wine vinegar from the marinating red onions, honey, a pinch of pink salt and some fresh cracked black pepper.
** You can totally use kosher salt, I use Pink Himalayan salt cause we try our hardest to have no white products in the kitchen.
Roughly chop some of the marinated red onion and add to the apple, celery bowl. Roughly chop the pecans, a few leaves of mint and basil as well as a few sprigs of cilantro. Add to the apple/celery mix and pour vinaigrette over. Toss to coat thoroughly and refrigerate until ready to serve.
This is one yummy salad you will want in your rotation for fall! Stay tuned every Friday for a new fall salad!

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By on September 9, 2016 in EATS, FALL SALADS