Guest Post: Recipe from Brittany of Eating Bird Food

brittany EBF

Hi Running with Tongs readers! I’m Brittany Mullins, a full-time online marketing gal, holistic health coach living in Richmond, Virginia. I’m also the author of Eating Bird Food, a healthy living blog that features nutritious (and tasty) recipes, workouts and a glimpse into my daily life, which is currently being taken over by wedding planning.

I’m excited to be guest posting for Lindsay while she’s pampering her new little bundle of joy. This is actually my second time guest posting here on Running with Tongs. Last time I shared my kale and brown rice bowls and they went over quite well so I figured I would share another vegan favorite – my raw broccoli raisin salad.

raw broccoli salad
This broccoli salad is much healthier than the one I grew up eating, which was loaded with mayo, sugar and bacon. It’s still crunchy, rich in flavor and sweet but with much healthier ingredients like raw nuts, seeds and raisins. I even managed to sneak uber-healthy apple cider vinegar into the dressing!

Raw Broccoli Raisin Salad

Serves 4-6


  • 6 cups broccoli (two small to medium sized crowns), chopped into bite-size pieces
  • 1 cup raw sunflower seeds
  • 1/2 cup red onion, finely chopped
  • 1/2 cup raisins
  • Cashew dressing (recipe below)


  1. Mix together broccoli, raisins, red onion, raisins, and sunflower seeds.
  2. Top with dressing and combine until all ingredients are covered.

Cashew Dressing


  • 1 cup raw cashews, soaked at least 1- 2 hours
  • 1/3 cup water
  • 1 1/2 Tablespoons apple cider vinegar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon agave (or other liquid sweetener like maple syrup)
  • 1 Tablespoon shallot, chopped (optional)
  • 1 clove garlic, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dijon mustard


  1. Combine all ingredients in a high powered blender or processor until completely smooth.

Thank you Lindsay for allowing me to guest post! I hope you all enjoy this salad as much as I do.

Towering Tempeh Club

As I was saying in my Garden Cocktail post yesterday Neil and I decided to recreate our amazing dinner from Friday night. The best part of our meal was the Vegan Club Burger towering with tempeh, tomato, avocado, sprouts, aioli and pistou. My version is a little different than Kismet’s but it was just as good…might I even say better?

Serves 2


  • 8oz marinated tempeh, sliced into for squares (marinate below)
  • Tomato, thinly sliced
  • Red Onion, thinly sliced
  • Lettuce, thinly sliced
  • 1/2 Avocado, thinly sliced
  • 2-3 Burger buns (enough for 3 layers), lightly toasted
  • Parsley Mayo (recipe below)

Tempeh Marinate:

  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 3 tablespoons olive oil
  • 2 tablespoons reduced sodium soy sauce

Whisk together and toss with the tempeh. Allow to marinate for 30 minutes to over night.

Parsley Mayo:

  • 2 tablespoons parsley, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon garlic olive oil (or regular)
  • 1/2 tablespoon jalapeno, minced
  • 2 heaping tablespoons of vegenaise

Use a mortar and pestle to combine the parsley, garlic, salt, pepper and nutritional yeast. Add the olive oil and work together to combine. Mix in the vegenaise. Note: if you do not have a mortar and pestle use a mini food processor.

Preheat oven to 350. Place tempeh on a parchment lined baking and drizzle any extra marinate over the tempeh. Bake for 20 minutes. Remove from oven and allow to cool on the pan for 5 minutes.

Spread a dollop of mayo on the bottom bun top with lettuce, tomato, tempeh, another layer of bun, spread with a dollop of mayo, lettuce, onion, tomato, tempeh, avocado and top with the bun cover that has been spread with a dollop of mayo.

Recipe Of The Week: Curried Quinoa and Cranberry Salad

Since I am crazy busy with work this week I have invited Mellissa from A Fit and Spicy Life to share one of her recipes.  Enjoy!

Curried Quinoa and Cranberry Salad

Ingredients (Serves 4)

For the Salad

  • 1 cup quinoa
  • 1 cup water
  • 1 cup vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • Salt/Pepper


  • 1/4 cup orange juice
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 teaspoons agave nectar
  • 1 tbsp curry powder
  • 1 tsp Dijon mustard


  • Bring the quinoa, broth, and water to a bowl. Add quinoa and cook for 15 minutes. Remove from heat and let cool.
  • In a small bowl whisk together orange juice, lemon juice, olive, oil, mustard, agave and curry powder.
  • Place cooled quinoa and dressing in a large bowl, top with cranberries and almonds.
  • Season with salt and pepper. Chill for a few hours until cold. Enjoy!

Mellissa is a 30 something girl living in Minneapolis who lives fitness, food, travel and wine. She creates healthy recipes and tries to share her love of food with friends and family 

Recipe of The Week: Strawberry-Rhubarb Crumble

On Saturday we were at the farmers market and we tired strawberry-rhubarb juice we fell in love. We liked it so much that we ended up purchasing the ingredients at the market to make it again ourselves.

Fast forward to Sunday night. I have had a major craving for a fruit crumble and then it hit me strawberry-rhubarb crumble would be amazing. So our juice ingredients quickly became the ingredients for a crumble. I started on the crumble and sent Neil out to the store to pick up some vanilla coconut milk ice cream- because really how can you have warm crumble without ice cream?

Since this would be my first time ever using rhubarb I searched around the internet until I found what seemed to be a good recipe for Strawberry Rhubarb Crumble.  I finally came across this recipe from Willow over at Will Cook For Friends.  Her recipe is vegan and gluten free, but because I was out of gluten free flours I decided to just make mine vegan and used all purpose flour.  I also cut the recipe in half and used coconut sugar instead of granulated sugar, otherwise I followed the recipes ingredient list and directions.

The result was a delicious crumble! It was a little sweet for me but overall it was delicious.  We even had a little extra filling leftover (because we couldn’t finish our bowls) and we used it last night as a topping to our vanilla coconut milk ice cream.