Spicy Beet Salad

This is a spicy number! I use the cooked beets from Trader Joe’s to make this a quick and easy meal. Leave out the feta and it’s vegan! You can make this in advance and chill till you are ready to eat!

  • 4 beets cooked
  • 3 scallions, sliced thin
  • 1 clove garlic, minced
  • 1 tsp harissa (or more if you like it spicy)
  • 1 1/2 tbsp red wine vinegar
  • 1/3 c olive oil
  • 2 tbsp chopped parley
  • Salt and pepper
  • Mixed greens
  • 1/4 c feta, crumbled (optional)

Toss everything but the salad greens together in a large bowl. Serve on top of salad greens.

Serves 4.

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Grilled Veggie with Tahini Sauce

This is a simple and quick dinner – you can use whatever veggie or grain that is in seasons

  • 1 bunch of asparagus
  • 1 bunch of spring onions, large ones halved
  • 1 bunch of green garlic
  • 1 bunch of garlic scales
  • Young fava beans whole
  • Avocado, halved and sliced
  • Toasted sesame seeds
  • Nutritional yeast
  • 1 c cooked black rice
  • 1 c cooked lentils

Tahini Sauce

  • 1/2 c tahini
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 3/4 tsp salt
  • 1/2 c water

Combine in a blender until smooth.

Preheat a grill to high. Toss veggie with olive oil and grill until nicely charred. Toss with a little salt.

Spread some tahini sauce on a plate, top with rice, lentils, veggies, 1/2 tsp toasted season seeds, 1/2 tsp nutritional yeast, avocado and drizzle with more tahini sauce.

Serves 2.

Hawaiian Salad with Pineapple Tahini Dressing

The kids requested Kahlua Pork for Sunday dinner, I came up with this tropical inspired salad to accompany it. I had some of Trader Joe’s Tropical Mix trail mix that I added, it has macadamia nuts, dried cranberries, pineapple etc it made for the perfect combo of crunch and sweet.

Dressing:

  • 1 1/2 Tbsp tahini sauce
  • 2 tsp Grade B maple syrup
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp pineapple juice
  • pepper

Combine all ingredients in a small jar and shake.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c pineapple chunks
  • 2 tbsp unsweetened coconut
  • 1/4 c nuts of your choice, toasted and chopped
  • 1/4 c dried cranberries or pineapple

Add to a large bowl drizzle with some dressing and toss to coat.

Serves 2 – 4.

Grilled Romanesco Salad

This salad is so good I love the combo of hot and cool and soft and crunchy.

  • 3 c parsley sprigs
  • 1 c basil sprigs

• 1/3 c plus 2 tablespoons extra-virgin • 3 cups loosely packed parsley sprigs

  • 1 cup loosely packed basil sprigs

• 1/3 olive oil

  • Salt  andPepper
  • 2 c 1 1/2-inch Romanesco florets
  • 1 garlic clove, minced
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 1 head of butter lettuce, leaves torn
  • 1/2 c cherry tomatoes, halved
  • 1 medium, firm-ripe Hass avocado, diced

Light a grill or preheat a grill pan. Tie the parsley and basil together with kitchen string to make a bouquet. Drizzle with
1 tbsp of the olive oil and season with salt and pepper.

In a medium bowl, toss the Romanesco with 1 tbsp of the olive oil and season with salt and pepper. Grill the Romanesco over moderately high heat, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes; return to the bowl.

Grill the herb bouquet, turning often, until charred in spots, about 2 minutes. Transfer the bouquet to a work surface, discard the string and stems and chop the charred leaves.

In a large bowl, combine the chopped herbs with the garlic, lemon zest, lemon juice. Whisk in 1/3 c of olive oil and season with salt and pepper. Add the Romanesco, lettuce, tomatoes and avocado to the bowl and toss to coat; serve.

Serves 6.

Chicken and Chopped Salad

This recipe is inspired by Skinny Taste. This one takes a bit more work, but it is worth it! The sauce is so good!

Chicken:

  • 1 lb chicken tenders
  • 1 lemon, juiced
  • 1/2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp oregano
  • Salt and pepper

Pri Pri Sauce:

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 jalapeños
  • 1 bell pepper
  • 2 cloves garlic
  • Salt

Couscous:

  • 1 1/2 c chicken stock
  • 1 tsp olive oil
  • 1 c uncooked couscous

Chopped Salad

  • 2 c chopped cucumber
  • 1 c chopped tomato
  • 1/4 c chopped red onion
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tbsp parsley, chopped
  • Feta
  • Salt and pepper

For chicken: combine ingredients in a bowl and marinade chicken for at least an hour.

Then heat a grill on medium high and grill for 3 – 4 min per side until cooked through.

For Pri Pri sauce:

Combine ingredients in a blender and chill.

For CousCous:

Heat chicken stock until boiling, stir in olive oil and couscous and set aside for 20 min, use a work to fluff.

For Salad:

Combine lemon juice, oil and parsley in a small jar, shake to combine. Toss remaining ingredients in a bowl and drizzle with dressing tossing to combine.

To serve: divide couscous, salad and chicken among plates and serve with sauce.

Serves 4

Roasted Cauliflower Salad

This salad is oh so good – who needs meat when you can have all this!

  • 1 cauliflower, broken into florets
  • Olive oil
  • Salt and pepper
  • 1 can chickpeas, rinsed and drained
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 tbsp tahini
  • 3/4 tsp rice vinegar
  • 1/2 tsp Honey
  • 3/4 c parsley
  • 1 clove garlic
  • 3/4 c mint
  • 1/4 tsp sumac
  • 1/4 tsp Aleppo
  • 1 bag baby spinach
  • 1 avocado, diced
  • Toasted sesame seeds

Preheat oven to 425. Toss cauliflower with olive oil and spread on a baking sheet. Roast for 35 – 40 minutes until brown and tender.

In a blender combine 2 tbsp chickpeas, lemon juice, orange juice, tahini, rice vinegar, honey, 1/4 tsp salt, 1/4 c parsley, 1/4 c mint, garlic, sumac, and Aleppo, purée till smooth. With the motor running, drizzle in 1/4 c olive oil and 1/4 c water until smooth.

Toss the remains chickpeas with olive oil and roast 20 – 30 minutes until golden brown.

In a large bowl, toss spinach, mint, parsley, cauliflower and a couple tbsp of dressing to coat. Divide among plate, top with Chickpeas, avocado and sesame seeds.

Serves 4.

Chicken Caesar Bowl

This one is so good the cat was begging for it! And it’s Whole30 approved. The chicken needs to marinate for 24 hours. The rest comes together pretty quickly.

Chicken:

  • 1.5 lbs chicken breast
  • 1/4 c olive oil
  • Juice of one lemon
  • Salt and pepper
  • 2 cloves, minced
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1 tsp paprika

Combine everything expect the chicken in an shallow bowl or zip lock bag – add chicken, put in the fridge and flip several times.

Cook on medium high heat on a BBQ for 5 min per side. Let rest 5 min and then slice thin.

Dressing

  • 1 eggs, room temperature
  • 1 ounce anchovies, ½ can or about 5 filets
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 cup olive oil
  • 1 ounce anchovies, ½ can or about 5 file
  • 1 tsp Dijon
  • Dash of cider vinegar hot sauce like Lucky Dog Hot Sauce

Combine all but olive oil in a food processor, pulse until smooth. With the machine running add oil in a slow stream until thick. If too thick, add water a TBSP at a time.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c olives, chopped
  • 1 c cherry tomatoes, chopped
  • 1 c Quinoa, cooked

Toss all salad ingredient except quinoa with a couple tbsp of dressing.

Divide quinoa, salad and chicken among plates.

Serves 6. (Or extras for lunch – dressing will have lots left for future salads).