Category

Salads

Category

Mexican Quinoa Salad

 

Quinoa salads come in all tastes and styles these days. But this version is one of my all time favorites .

 

It’s just one great blend of flavors and textures. From the crisp corn (straight off the cob), the creamy luxury of the the diced avocado then there is the little “punch” of heat at the end from the Jalapeño and Cayenne pepper. Topped off with a little squeeze of lime and there you have it- “Little Mexico in a Bowl” a healthy bowl that is.

 

 

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Mexican Quinoa Salad
 
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Author:
Recipe type: Salads
Serves: 6
Ingredients
  • 1 Cup cooked white quinoa
  • 3 Cups fresh corn (about 4 ears) cut from the cob
  • ½ Jalapeno , seeded and finely diced
  • 2 Green onions diced
  • ½ Cup Fresh Cilantro chopped
  • 2 Limes (Juiced)
  • ¼ Cup Cotija cheese (crumbled)
  • Cayenne Pepper to taste
  • ½ Cup shredded Monterey Jack cheese
  • 1 Large Avocado diced
Instructions
  1. In a large mixing bowl-Combine the Quinoa, Corn with the chopped Jalapeño, green onions, cilantro, lime juice, cottage cheese and a dash of Cayenne pepper to taste.
  2. Add the diced Avocado and top the salad with the shredded Monterey Jack cheese. Season with salt and pepper as needed and serve.

 

Eating Rainbows

health pizza

My Whole Food Discovery……..

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I grew up with a mother who was very good at serving us a wide variety of fruits and vegetables. It’s hard to remember any dinner that she made us that didn’t include a salad. So needless to say I have always been a big fan of including  my “greens” or  “The Digestive Detergent’s” into my diet.

As the years progressed I became more and more exposed to all the many colors that could be found in the rainbow of the Veggie & Fruit World. With so many flavors and textures to explore. I found that you can taste natural hue of “pepper” in an Arugula salad, that a ripe heirloom tomato can really stand on it’s own or be turned into something extra special just by sprinkling a pinch of Kosher salt and The Avocado “Oh my word where do I begin” the affection runs deep.

So very recently I have found a whole new appreciation for Whole Foods (and I’m not talking about the grocery store). In the beginning of July , I embarked on a clean eating challenge via Fit Girls Guide. They offer a 28 day challenge to commit to clean eating and cooking. So I signed up and so far I’m halfway through the challenge and “Loving It”. Now here is my plain truth I have the worlds biggest sweet tooth. I also am addicted to cheese and baguettes. Yes not the the world’s healthiest of combos. So at first I fretted and maybe protested a bit in my mind. Then one day about two months ago at the urging of my friend Jessica I entered the front door of a local healthy eatery called Luscious Lorraine’s Juice and Food Bar. I ordered a Raw House salad that consisted of – Raw shredded beet, zucchini, carrots, cabbage on mixed greens, with avocado & avocado-tahini dressing. Simple and “Oh My” so full for beautiful flavor. Little by little I found myself going back over and over again. So then it came to me to “Go for It” and take a dive into the world of Rainbow Eating and it’s been once of the highlight’s of my summer so far!

So here are a few of the Veggie “Hits” I’ve prepared this month, that I am sure you too will find surprisingly delicious yourself. Believe me this whole clean eating got has been a very humbling experience so far. I had no idea that all this “Good for you Food” would rock my world like it has. I have so much more energy these days, my sleep has been solid and sound and my taste buds have been taken to new heights. So I encourage you to give some of these recipes a try. You might very well Surprise yourself!

 

First up is the “Mexi Power Bowl”

 

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Mexi Power Bowl
 
Prep time
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Author:
Serves: 4 Servings
Ingredients
  • 1 Bag Organic Green Mix
  • 1 Cup shredded cabbage
  • 1 Cup cooked Brown Rice
  • 1 Avocado Diced
  • 1 Red Pepper Diced
  • 1 Yellow Pepper Diced
  • 1 Cup Sliced Grape Tomatoes
  • ½ Cup Diced Green Onions
  • ¼ Cup chopped Cilantro
  • Drizzle of Olive Oil
  • The juice of 1 Lime (freshly squeezed)
  • **Optional - a few shots of hot sauce (Tapatio or Cholula)
Instructions
  1. Layer all ingredients in a bowl and drizzle with Oiive Oil, fresh Lime Juice and hot sauce.
  2. Add a sprinkling of Sea Salt for extra special flavor.

 

 

Individual Veggie Pizza’s

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Individual Veggie Pizza
 
Prep time
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Author:
Serves: 4
Ingredients
  • 4 Whole Grain Pita Breads
  • 1 Jar Organic Marinara Sauce
  • 2 Tablespoons Olive Oil
  • 1 Carton Crimini Mushrooms
  • 1 Red Pepper (Rough Chopped)
  • 1 Yellow Pepper (Rough Chopped)
  • 2 Cups fresh Spinach
  • Sea Salt & Fresh Ground Pepper to taste
  • 1 Cup Grated Mozzarella Cheese
Instructions
  1. Preheat oven to 400 degrees
  2. To a pan add Olive Oil, Mushrooms, Peppers, Spinach and sauté until all veggies are soft (try not to overcook them) you still want the peppers to have a bit of a small crunch to them. Season with Sea Salt and fresh ground pepper. Set pan aside.
  3. On a cookie sheet line up the 4 pita rounds and spoon over Marinara sauce on each one. Then add the vegetable mixture generously to each pita and sprinkle with the grated Mozzarella cheese.
  4. **** For extra special seasoning you can add a small sprinkle of dried oregano , parsley or basil to the top of each pizza.
  5. Bake for 10 to 12 minutes until the pita edges are crisp.

 

 

Veggie Tostadas

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Veggie Tostadas
 
Prep time
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Author:
Serves: 6 servings
Ingredients
  • 6 Organic Corn Tortillas
  • Olive Oil spray
  • 1 Tablespoon Olive Oil
  • 1 Large Red Tomato , chopped
  • 1 Cup shredded cabbage
  • 1 Cup fresh spinach
  • 1 Large Avocado Cubed
  • 1 Carton of Crimini Mushrooms
  • ½ Cilantro Chopped
  • Sprinkling of grated cheddar cheese
  • ** Optional Jalapeno's in a jar for garnish and spice
Instructions
  1. Preheat oven to 375 Degrees
  2. Spray the corn tortillas with Olive Oil spray on both sides. Line on a cookie sheet and bake for 15 mins or until crisp.
  3. Add Olive oil to a saute pan ,then add the spinach and mushrooms add a little and salt and pepper to taste. Cook until softened.
  4. To Assemble: Load the baked tortillas with the cooked veggies (mushrooms and spinach) then garnish with avocados, cabbage ,tomatoes, cilantro , jalapeño and cheese.
  5. *** Optional- squeezed a little lime juice and drizzle with hot sauce (Tapatio or Cholula).

 

The “Cali” Power Salad

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The "Cali" Power Salad
 
Prep time
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Author:
Serves: 6 Servings
Ingredients
  • 1 Package of Chicken Tenders (Cooked)
  • 1 Bag Organic Greens
  • ½ Radicchio - Shredded
  • 4 Mini Persian Cucumbers chopped
  • 1 Large Avocado Cubed
  • ½ Cup Dried Cranberries
  • ½ Cup Pepitas
  • ¼ Cup Toasted Almonds
  • Sea Salt & Fresh Ground Pepper to Taste
  • Dressings that can be used on this salad are (Balsamic Vinaigrette & Green Goddess)
Instructions
  1. Preheat oven to 350
  2. Line the chicken tenders on a baking sheet and sprinkle with sea salt and pepper. Bake in the oven for 30 minutes until tender. Once chicken tenders are cooled , Chopped into bite size pieces and set aside.
  3. Combine all the Greens, Radicchio, Cucumbers, Avocados, Dried Cranberries,Pepitas and Almonds in a large salad bowl. Season with Sea Salt and Pepper to taste.

 

Coconut Almond Joy Bites

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Coconut Almond Joy Bites
 
Author:
Serves: 10 - 12
Ingredients
  • 2½ cups flaked coconut, unsweetened
  • ¼ cup + 1 tablespoon coconut oil, melted
  • ¼ cup honey
  • ½ teaspoon vanilla
  • a pinch of sea salt
  • 4 ounces dark chocolate for coating
Instructions
  1. Pulse the coconut in a food processor until sticky crumbs form. Set aside about ¼ cup of the mixture.
  2. Mix the coconut oil, honey, vanilla, and sea salt. Stir in the coconut from step one. Form the mixture into small balls by squeezing until a ball forms. The mixture will be crumbly, so it doesn't work to put the mixture in your hands and roll it. You have to squeeze it. There will be a little bit of excess oil - that's okay.
  3. Once you have the balls rolled, refrigerate for 1 hour or so until they are firm. At this point, if you want, you should be able to take them out and re-roll them to get the shape just right since they'll be firm and malleable.
  4. Heat a nonstick skillet over medium heat. Add the coconut and shake or stir constantly for a few minutes until the coconut is lightly browned and fragrant.
  5. Melt the chocolate for a minute or so in the microwave. Stir it until it's smooth. Dip each coconut ball in the chocolate and remove with a fork, letting excess chocolate drip off. Place on a parchment lined baking sheet and top with the toasted coconut from step three. Freeze or refrigerate to set the chocolate.
  6. These yummy treats taste great when kept in the refrigerator.

Good Health to you!

XO……….Mis

Mediterranean Chickpea Salad

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Mediterranean Chickpea Salad
 
Prep time
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Author:
Recipe type: Salad
Serves: 8
Ingredients
  • ½ Cup Olive Oil
  • ¼ Cup Lemon Juice
  • ⅓ Cup Chopped Fresh Italian Parsley
  • 1 teaspoon dried Oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 Cups Chickpeas, drained and rinsed
  • 2 cups mini Heirloom tomatoes (or Grape tomatoes)
  • 1 Red Bell Pepper, Chopped
  • 1 Small Red onion, finely chopped
  • ½ Cup sliced black olives
  • 1 Cup Crumbled Feta
Instructions
  1. In a medium bowl, whisk together dressing ingredients.
  2. Combine all salad ingredients in a large bowl.
  3. Add the dressing tot he salad bowl, and stir to combine.
  4. Allow salad to sit at least 15 minutes in the refrigerator to allow time for all the flavors to come together. Serve Cold

 

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Avacado & Feta Orzo Salad

This is a very simple and bright Spring Salad.

The little splash of fresh squeezed lemon and olive oil give it a dramatic twist.

Great for outdoor BBQ’s and Picnics. Think of it as “Pasta meets Veggies”.

 

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Avacado & Feta Orzo Salad
 
Prep time
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Author:
Recipe type: Salads
Serves: 4-6
Ingredients
  • 3 to 4 cups chopped Romaine Lettuce
  • ½ cup cooked Orzo
  • 2 Avocados
  • 1 cup halved Grape Tomatoes
  • 1 cup cubed Feta Cheese
  • Juice of 1 small Lemon
  • Salt & Pepper to taste
  • 1 to 2 teaspoons of dried Thyme
Instructions
  1. Layer lettuce on a salad plate
  2. Spoon orzo on top of lettuce
  3. Layer with avocados, tomatoes and feta cheese
  4. In a mixing bowl, whisk together olive oil, lemon juice,salt, pepper and dried thyme
  5. Pour over salad, toss and serve

 

 

 

Small Shell Pasta Salad

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Small Shell Pasta Salad
 
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 1 LB Small Shell Pasta
  • 6 cups chicken broth
  • 2 cups grape -cherry or heirloom tomatoes, halved
  • 4 tablespoons thinly sliced green onions
  • 3 tablespoons chopped fresh basil
  • 3 tablespooons chopped fresh Italian Parsley
  • Salt and pepper to taste
  • 1 cup feta cheese, crumbled
  • ½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)
  • Vinaigrette Dressing:
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • ⅓ cup olive oil
Instructions
  1. For the dressing, whisk together the vinegar, lemon juice, honey and oil. Season to taste with a bit of salt and pepper. Set aside.
  2. For the salad, cook the orzo in the chicken broth until tender according to package directions. Drain well but do not rinse. Let the pasta cool to room temperature, tossing often so it doesn't stick together (stir in 1-2 tablespoons of the dressing if the pasta is overly sticky). Toss the cooled pasta with the tomatoes, chives or green onions, basil, and arugula or spinach.
  3. Pour the vinaigrette over the salad and stir to coat the ingredients with the dressing. Season with salt and pepper, if needed. Sprinkle the feta and pine nuts over the top and toss lightly. Serve at room temperature.

 

Mediterranean Orzo Salad

Orzo Salad

 

Yes, it’s possible to make  a colorful dinner salad inspired by the Mediterranean in less than 30 minutes. It can be made as the “Main Course” or as a side salad. It’s very versatile to sum it up it’s – Bright – Fresh – Crunchy – Simple!

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Mediterranean Orzo Salad
 
Prep time
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Author:
Serves: 8
Ingredients
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • ½ cup olive oil
  • 6 cups chicken broth
  • 1 pound orzo (or riso)
  • 2 cups red and yellow teardrop or grape tomatoes, halved
  • 1 7-ounce package feta cheese, cut into ½-inch cubes (about 1½ cups)
  • 1 cup chopped fresh basil
  • 1 cup chopped green onions
  • ½ cup pine nuts, toasted
Instructions
  1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
  2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
  3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

 

 

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Chicken Salad 101

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Chicken Salad 101
 
Author:
Recipe type: Lunch
Ingredients
  • 2 tablespoons lemon juice
  • ½ cup mayonnaise
  • 1 teaspoon salt
  • 3½ cups diced chicken
  • 1 cup finely diced celery
  • ⅓ cup green onions diced
  • ⅓ cup slivered almonds
  • Salt & Pepper to taste
Instructions
  1. Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds.
  2. *** For an added savory tang add a small handful of dried cranberries.

 

*** Tip- This can be served with crackers or in a bread roll to make an instant sandwich.

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Cowboy Caviar

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Let’s face it salads can get boring at times. How many of us grew up going to a family picnic and there was that predictable potato, macaroni or even worse Iceberg lettuce salad? Yes times have changed and this little salad brings with it not only a variation of all the colors in the rainbow but it offers many textures and flavors that can really make it exciting and uber delish!

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Cowboy Caviar
 
Author:
Recipe type: Salad
Ingredients
  • 1 can Black Eyed Peas, drained and rinsed
  • 1 can Black Beans, drained and rinsed
  • 1 can Corn Kernels, drained and rinsed
  • 1 can Sliced Black Olives, drained
  • 1 Avocado, peeled and cut into bite-sized pieces
  • 1 Red Onion, diced
  • ¼ cup diced green onions
  • 2 cups baby heirloom or grape tomatoes sliced in half
  • 1 Red Bell Pepper, diced
  • 1 Orange Bell Pepper diced
  • 1 Jalapeño, sliced and take out the seeds
  • ⅓ cup Cilantro, diced
  • ⅓ cup Lime or Lemon Juice
  • 1-2 Tablespoon Hot Sauce (depends on how hot you like it)
  • 1 Tablespoon drizzled Olive Oil
  • 1½ teaspoon Cumin
  • 1 clove Garlic, minced
Instructions
  1. In a large bowl, mix all your ingredients except Lime Juice,Olive Oil, Hot Sauce, Cumin and Garlic with a large spoon. In a small bowl, whisk together the remaining ingredients. Then pour your Juice mix over your vegetables and beans and mix with a large spoon. Cover and put in the fridge for 1 hour to marrying those flavors together.

 

This is your caviar, partner take a load off and enjoy!

***Tip-Serve chilled with tortilla chips  – in taco shells, in a baked potato, in a tortilla… whatever. This also pairs well with a Cowboy Shirt Steak or a Lime Grilled Chicken Breast.

 

SoCal Chopped Salad

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SoCal – The place I call home. Yes it’s true Californian’s love their veggies the more the merrier. We also love our taco shops and all things Baja California Taqueria inspired. So here we have a nice mix of both. You can make this with or without the grilled chicken on top. Since the Hubs is a fan of adding extra protein I included the chicken with mine along with a small batch of homemade corn tortilla chips. You can add any kind of salad dressing you would like, I fancy the homemade Creamy Cilantro dressing that I have included in the recipe.

 

SoCal Chopped Salad
 
Author:
Recipe type: Salad
Ingredients
  • Ingredients
  • Large head of romaine
  • 15 oz. can black beans, rinsed and drained
  • 1 large orange bell pepper
  • 1 pint cherry tomatoes
  • 2 cups corn (I used frozen, thawed)
  • 5 green onions
Instructions
  1. Finely chop romaine, bell pepper, tomatoes, and green onions.
  2. Place all ingredients in a large bowl and stir to combine.
  3. Toss with desired dressing.

 

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Creamy Cilantro-Lime Dressing:

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Directions
Puree all ingredients in a blender or food processor until smooth.
Taste and adjust seasonings if necessary.

***Tip- To add a little extra heat to the dressing you can jazz it up with a couple    of dashes of your favorite hot sauce or a sprinkle of Cayenne Pepper

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