Turmeric Cauliflower Rice with Crispy Chickpeas and Hummus Dressing

 I just love creating new bowl's by combining ideas I tried in other bowls. I am a big fan of cauliflower rice right now, because of the ease of buying it pre-riced. And if you can't tell I love Mediterranean flavors. I saw a hummus bowl idea on Pinterest and changed it up a bit because I wanted to make it more of a dressing and add some freshness to the bowl, and I certainly wanted to simplify it down for a weeknight meal.

Turmeric Cauliflower Rice with Crispy Chickpeas and Hummus Dressing

• 1 bag of Cauliflower Rice
• 1 tsp olive oil oil
• 1/2 small yellow onion finely chopped
• 1 garlic clove, minced
• 1 tsp fresh grated turmeric (or 1 tsp dried and ground)
• 1/4 tsp salt
• a dash of cayenne
• 1 tablespoon lemon juice
• 15 oz can chickpeas drained and rinsed
• 1/2 tsp oil
• 1 tsp ground cumin
• 1 tsp coriander
• 1/2 tsp paprika
• 1/4 tsp salt  
• 1/2 tsp granulated garlic
• 1/4 tsp cinnamon
• 1/2 tsp cayenne
• 3/4 cup sliced carrots
• 4 cups spinach
• 1 cup cherry tomatoes halved
• 1/2 cup diced cucumbers

Dressing: 

• 1/4 cup of hummus (I use roasted garlic)
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• salt and pepper

1. You need two skillets going. One for the chickpeas and carrots, and one for the Cauliflower rice. 
2. For the rice: Heat oil in a large skillet over medium heat. Add in onion and cook until softened. Add in garlic and a pinch of salt. Stir in turmeric.  Add in the cauliflower and cayenne. Cover and cook for about 5 minutes. When cooked add in the lemon juice. 
3. Meanwhile for the chickpeas and carrots: Heat oil in a skillet over medium heat. While that's heating, toss the chickpeas, carrots and the rest of the spices together in a bowl. Add to skillet. Sauted until they start to brown. Cover and cook for 5 to 7 minutes or until carrots are cooked but not mushy.
4. To make the dressing: stir together the hummus, lemon juice and vinegar, and season with salt and pepper.
5. To make a bowl: Layer about a cup of spinach, cauliflower rice mixture, chickpea carrot mixture, then top with tomatoes and cucumbers (just divide each evenly over 4 bowls). And finish with a drizzle of the dressing over the top!

**Makes 4 servings

**4 on Bryce's dish scale. 2 skillets. And a bowl. Lot of stuff. 

Apple and Cauliflower Rice Salad with Crispy Chickpeas

When I am trying to be healthy, convenience is key. Pre-riced cauliflower is now readily available and that makes throwing this hearty veggie packed salad together so easy. I got the idea from Pinch of Yum and only added to it to make it a little more "salad" like for me and changed a few style tips. I love it because it's delicious and light,  when I make it as a main for my husband and myself, there are still leftovers for lunch the next day. Something about the crispy chickpeas just bring this all together. Because you aren't cooking the cauliflower here, don't use the frozen kind of cauliflower rice, it comes off mushy. If you can't find fresh, just use your food processor to "rice" it on your own.

Apple and Cauliflower Rice Salad with Crispy Chickpeas

• 1 15-ounce can chickpeas, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon of cayenne pepper
•  salt and pepper to taste
•  1 teaspoon olive oil 
• 2 bags cauliflower rice (depending on the size, you want it equal to about 2 heads of cauliflower)
• 1 apple, julienne cut 
• 1 shallot, sliced thin
• 1/4 cup  parsley chopped
• 1/4 cup mint leaves chopped
• 2 firm avocados, cut into slices
• 4 cups baby spring mix roughly chopped

Dressing: 

• 2 tablespoons grainy mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 2 tablespoons water
• juice and zest of one lime
• salt and pepper, to taste

1. Preheat oven to 400 degrees
2. In a big bowl, toss chickpeas with olive oil, chili powder, cayenne and salt and pepper. Save that bowl!
3. Spread chickpeas evenly on a baking sheet lined with parchment paper, and roast for about 20 minutes until crispy. 
4. Whisk together the dressing ingredients in a bowl. 
5. Meanwhile, add cauli rice to the big bowl you tossed your chickpeas in (so it soaks up the leftover seasonings too) and add in the shallot, parsley and mint.  Toss around. 
6. I then split each salad up into individual bowls, dividing each step evenly. Starting with some mixed greens at the bottom, topping with the rice mixture, then some apple, avocado and the crispy chickpeas. 
7. Top each with dressing! (If you are saving some for leftovers, leave the apple and avocado and dressing out until you serve)

**2 on Bryce's dish scale because I even reuse the bowl I toss the chickpeas in!

**Makes 4 servings

Grilled Chicken Caesar Salad

This is a combination of two concepts you have seen before on here. My favorite Caesar salad dressing, and grilling romaine on salads. It's a hearty and healthy salad. Because I use chicken thighs, they cook up quick on the grill so it's a super fast weeknight meal too. 

• 1 package boneless skinless chicken thighs (about a pound) Trim them of fat
• 1 tablespoon Oregano 
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Lemon pepper
• 1/2 teaspoon granulated garlic
• olive oil spray (like Pam)
• 4 heads romaine hearts
• 1/2 cup shaved parm
• 1 red onion sliced (big enough to grill but not too big, about 3/4 of an inch slices)
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 1/2 teaspoons anchovy paste
• 4 garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons grated Parmigiano-Reggiano cheese

1. Create dressing by combing in a blender or food processor: lemon juice, dijon, anchovy paste, garlic, olive oil, salt and pepper. 
2. Combine seasonings for chicken in a small bowl: oregano, salt, pepper, lemon pepper, and granulated garlic. 
3. Sprinkle each side of the chicken thighs with seasoning blend.
4. Cut each romaine heart in half and spray both sides with olive oil spray. 
5. Heat grill to medium high. Put chicken and onion slices on the grill. Turning each a few times. Chicken should be done in about 6 minutes each side. You want the onions to have a slight char to them.
6. After you remove chicken from grill, throw the romaine on the grill. Grill for 1-2 minutes each side until it starts to char. 
7. Cut the chicken into thin slices. 
8. When you pull the romaine off the grill, place it on the plate. Sprinkle with grated parmesan. 
9. Divide chicken and onion slices among the four salads.
10. Top each with shaved parmesan and dressing. 

Lunch Shortcut: Mediterranean Spinach Quinoa Salad

I am all about easy healthy lunches. I have never been very good at meal prepping, so this is something easy I can throw together before work in mornings and it tastes so good. I change up what I throw on top based on what we have around but this is the basic version. You can throw beats and peppers and other Mediterranean flavors in too! The key is a green layer, a grain layer, some beans and lots of yummy veggies. Let's eat.

Mediterranean Spinach Quinoa Salad

• 6 cups baby spinach
• 1 bag of frozen quinoa or grain mixture that steams in the bag (I love Simple Truth White Quinoa and Barley mix)
• 1 cup chickpeas
• 4 Radishes, cut into thin strips
• 1 cup (from can) artichoke quarters (then give them a rough chop)
• 10 grape tomatoes, halved
• 1/2 cup diced cucumber
• 1/2 cup feta
• the juice from one fresh lemon
• a few banana pepper slices (from jar)
• 2 teaspoons dijon mustard
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• salt and pepper

1. Divide the spinach into two bowls that have covers if you are taking for lunch on the go. 
2. Top each bowl with half of the following: quinoa, chickpeas, radishes, artichokes, tomatoes, cucumber, feta and banana peppers. 
3. To create dressing, combine lemon juice, dijon, olive oil, vinegar and salt and pepper. Then divide that into two containers that seal well, so you can keep salad and dressing separate until you eat. 
4. Toss the dressing into the salad just before serving. 

 

Curried Eggplant and Mango Salad

Sometimes I think Eating Well can read my mind. Eggplant is plentiful at our farmer's market right now, and when searching for new ideas to use it this just happened to be a feature on Eating Well's facebook page. The flavors in this are fantastic and it's hearty and delicious and you don't miss the meat. You really want to lentils to be crunchy so I used canned. I can never seem to cook lentils from scratch to the right consistency.

Curried Eggplant and Mango Salad

• 2 tablespoons olive oil, divided
• 3 teaspoons chili powder, divided
• 3 teaspoons curry powder, divided
• 2 medium eggplants trimmed and cut into 1-inch cubes
• ⅓ cup lime juice
• ¼ cup fresh prepared salsa like a pico (the kind you buy in the refrigerated section) 
• 2 tablespoons honey
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 15-ounce can lentils, rinsed
• 2 bunches scallions, coarsely chopped 
• 4 cups torn romaine lettuce
• 2 large ripe mangoes, peeled and diced 
• 2 tablespoons coarsely chopped roasted peanuts 
• 2 tablespoons coarsely chopped cashews
• ¼ cup chopped fresh cilantro

1. Preheat oven to 500°F.
2. Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder and a sprinkle of salt in a large bowl. Add eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
3. Thoroughly combine the remaining tablespoon oil, remaining teaspoon each chili powder and curry powder, ⅓ cup lime juice, salsa, honey, salt and pepper in a large bowl. Add the roasted eggplant, lentils and scallions; toss to combine. 
4. Serve the eggplant  on a bed of romaine. Top with mango, nuts, cilantro. 

Kale and Roasted Veggie Salad with Carrot Top Pesto Dressing

I am not a potatoes in my salad kind of girl. But I do love using what's fresh at the farmer's market. So when this Kale Salad recipe popped up in my Pinterest feed using all the ingredients that we just got in our Farmer's market basket - I thought i would give her a whirl. OMG it was surprisingly delicious. I altered a little per usual and based on what looked good at the market.  I have since made several other variations too. This is a great base for a salad idea. And do not skip the carrot top pesto - It gives it a fresh taste that you can't get from a regular pesto. 

Kale and Roasted Veggie Salad with Carrot Top Pesto Dressing

• One bunch Dino Kale -  Sliced Thin
• 4 tablespoons raw Sunflower Seeds
• 1 Avocado thinly sliced
• 1 Lb baby red potatoes or fingerling potatoes cut into THIN rounds (the thin makes them roast up nice and crispy)
• 3-4 Large Carrots cut into rounds (use a fancy variety if you can find them)
• 1 15 oz Can Chickpeas drained and rinsed
• 1 tablespoon Olive Oil
• salt and pepper to taste
• 1/2 tablespoon dried parsley
• 1/2 tablespoon dried basil
• 1 teaspoon granulated Garlic 
• 1 teaspoon fresh thyme leaves

Pesto:

• Tops of 1 Bunch Carrots
• 1/4 Cup Extra Virgin Olive Oil
• 1/4 Tsp Salt
• 1/4 Tsp Pepper
• 1 teaspoon grated lemon zest 
• Juice from 1 Lemon

1. Preheat oven to 425. 
2. In a big bowl toss the cut carrots and potatoes with chickpeas, olive oil, salt pepper parsley basil, granulated garlic and thyme. (save this bowl) 
3. Spread out evenly on a baking sheet lined with parchment paper and bake until they are brown and crispy. About 40 minutes.
4. Make the pesto by combining the ingredients in a food processor until smooth. You may have to add a little more lemon juice based on how many good carrot tops you have. 
5. In the same bowl you tossed the veggies in, toss in the thinly sliced kale. Use about half the pesto and toss the kale with it. 
6. Serve the salad by topping kale with roasted veggies, avocado, sunflower seeds and a little more pesto on top of all that. 

All the Green Salad: Green Lentils with Roasted Green Beans and Broccoli and Green Goddess Dressing

I have always loved the idea of Green Goddess dressings, but can't do a lot of dairy, so I found a way to make my own! I coupled that with this idea from Eating Well chock-full of green veggies and it makes the most hearty salad! It truly fills you up and is so yummy. And it's a salad you can save for leftovers by keeping the roasted veggies, dressing and lettuce separate. 

Green Lentils with Roasted Green Beans and Broccoli and Green Goddess Dressing

• 4 cups  broccoli florets cut into small pieces 
• 2 cups trimmed and halved green beans 
• 1 tablespoon extra-virgin olive oil
• salt and pepper
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon red pepper flakes
• 2½ cups water
• ¾ cup French green lentils, rinsed
• 8 cups  green leaf lettuce
• 2 cups thinly sliced dino kale

Dressing 

• ½ cup fresh tarragon leaves
• 1/4 cup fresh basil leaves
• 1 tablespoon olive oil 
• 1 cup nonfat Greek Yogurt
• salt and pepper to taste
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 1 teaspoon white miso
• 2 cloves garlic

1. Heat oven to 400 degrees. 
2. Toss broccoli and green beans with oil, lemon pepper, red pepper flakes, and salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes. 
3. While that cooks, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse with cold water to cool off and drain well. 
4. Combine dressing ingredients in a food processor. 
5. Layer lettuce and kale, then top with the roasted vegetables. Serve with the dressing.

Kale Caesar Salad

 I love Caesar salads but hadn't found a good way of making them healthy-ish until NOW. I also avoid eggs because of allergies, and you don't miss the egg in this dressing. We experimented with several recipes and this combo of them has been a HUGE hit. My family and friends now ask for it. Most of them are surprised to like Kale so much in it. The key here is the type of kale you use. Dino kale. You'll also see it labeled as Lacinato Kale and Tuscan kale. Cutting it into thin strips helps break down the toughness usually associated with kale too. This is so good, we don't even put croutons on it. It's healthier that way too. But my sister in law suggested using those "parmesan crisps" instead of croutons if you want a crunch and it was wonderful. The below recipe makes about 4 side salads. If you wanted to add chicken it could be a main dish for 2. 

Kale Caesar Salad

• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 1/2 teaspoons anchovy paste
• 4 garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons grated Parmigiano-Reggiano cheese
• 1/4 cup tablespoons either shaved parmesan to top, or parmesan crisps crumbled up for crunch
• 1 bunch dino kale, stems removed, leaves thinly sliced

1. Combine lemon juice, mustard, anchovy paste, garlic, olive oil, salt and pepper into a small food processor. Blend until smooth. 
2. Toss thin strips of kale with grated cheese. 
3. Add dressing to the kale, working in batches until it's just coated, about 5 minutes before serving so it sits on there a bit. This will take about 3/4 of the dressing. Put the rest of the dressing on the table in case people want more. 
4. Top with either shaved parmesan or parmesan crisps. 

***Makes ABOUT 4 sides salads.

***It takes a lot of dishes, but is worth it. 

Leftover Flank Steak Recipe: Chimichurri quinoa salad

This was my solution to using up some leftover steak and chimichurri sauce I had. Click here for my chimichurri recipe. When I want it to be more like a dressing I throw the leftovers in the food processor or magic bullet to make it less chunky. It was a great way to stretch the little bit of steak I had left into two salads for lunches for my husband and I. The rest of the ingredients are staples I keep on hand so it was a super easy lunch to throw together. I like to chop up my lettuce/greens in a salad because it makes it easier to eat in a salad. You can do that part however you want! I also will often cook up about a cup of quinoa early the week so I can use it in salads and wraps throughout the week. So this recipe splits a 1/2 cup cooked between two salads.

 

 

 

 

Steak and Quinoa Chimichurri Salad

 

• 4 cups fresh spinach roughly chopped
• About 2 oz left over flank steak, chopped into bite sized pieces
• a handful of cherry tomatoes(about 15), halved
• 1/2 cup of cucumber diced
• 1/2 of a can of corn, rinsed (or leftover fresh if you have it)
• 1/2 of cup of cooked red quinoa
• 1/4 cup of leftover quinoa dressing

1. Divide ingredients between two salad bowls in layers. Spinach, quinoa, corn, cucumbers, tomatoes.
2. I like to heat my steak for about 30 seconds to take the chill off before throwing it in.
3. Then top each with half the dressing!

**Makes 2 good lunch sized salads



 

.



Southwest Grilled Romaine Salad with Chicken and Salsa Dressing

Be prepared for a lot of summer recipes coming your way. I have gotten way behind and want to get these up before all the good produce is gone! This one is a perfect way to use fresh corn. Such a unique spin on a typical salad and grilling the lettuce just packs in so much flavor. I went searching for a grilled romaine salad because one of my favorite restaurants in college had one. And this one from Skinny taste looked AMAZING and super easy. It's super healthy. I just adapted slightly to make it more for our taste but LOVED the original concept from Skinnytaste. That website is a great resource for healthy recipes. I loved the idea of using chicken thighs because they grill up so much faster than other cuts.We also included the red onion in the original recipe but I wouldn't do that again. It wasn't necessary.  

 

 

Southwest Grilled Romaine Salad with Chicken and Salsa Dressing

 

• 1 package boneless skinless chicken thighs (about a pound) Trim them of fat
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 2 ears corn on the cobb- husks removed
• 2 romaine hearts
• olive oil spray
• 1 small avocado sliced
• 1 cup halved grape tomatoes
• another pinch of sea salt to finish the salad with

Dressing

• 1 cup fresh refrigerated salsa (I use PEAKFECTION or something like it) We like things spicy so we used the medium heat level.
• Juice of one fresh lime
• 2 teaspoons olive oil

1. Combine dressing ingredients in a bowl and set aside.
2. Combine oregano, cumin, and sea salt in a bowl. Season chicken evenly with the mixture.
3. Halve each romaine leave vertically, then spray cut side with olive oil spray. Also spray corn cobbs with olive oil.
4. Put chicken and corn on medium high heat grill. Cook for about 5 minutes each side. Until chicken is cooked through and corn is tender and just starting to char on the outside.
5. Remove that from heat and throw the romaine on the grill. Grill it for 1-2 minutes until it just starts to char.
6. Slice chicken into thin strips, and cut corn off the cobb.
7. Top one half of romaine with about one chicken thigh, maybe a little more. Then top with corn, cherry tomatoes, avocado and salsa dressing. Finish it all off with a sprinkle of sea salt.

**Makes 4 servings

**Super easy on the Bryce dish scale. A platter, a bowl a cutting board, a knife and a dressing container!

 

Kale Salad with Crispy Coconut Chickpeas

This is a hearty and healthy salad that fills me up and satisfies so many cravings. I adapted this spin based heavily on this recipe from Half Baked Harvest blog where it's called The Mean Green Detox salad. I merely changed a few things for my taste, and after burning the chickpeas a couple of times changed the portions a little bit. Also, this to me makes two BIG main meal salads. I also often change up the types of kale I use based on what looks good at the farmer's market or the grocery store. I have used red kale, dino (lacianto) kale, curly kale, tuscan kale and red russian.                                       

Kale Salad with Crispy Coconut Chickpeas And Creamy Tahini Dressing 

Salad:

• One can chickpeas drained and rinsed
• 1/2 cup unsweetened coconut flakes
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon cayenne pepper (If I am in a spicy mood I use a little more) 
• 4 cups of kale, roughly chopped or torn into bite sized pieces
• 1 cup fresh broccoli, chopped 
• 1/2 cup shredded purple cabbage (I buy the bagged kind) 
• 1/2 cup fresh parsley chopped
• 1/2 of one grapefruit (I like it sweeter so I use Ruby Red), segmented
• 1 avocado sliced

Dressing

• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon low sodium soy sauce
• 1/4 teaspoon sesame oil
• 1 lemon, use both zest and juice
• 2 small cloves garlic (or one big one)
• 1 tablespoon fresh ginger grated 
• 1 teaspoon rice wine vinegar
• salt and pepper to taste

1. For the dressing either combine all in a blender (or magic bullet) until smooth or whisk together in a bowl. If you aren't using a blender make sure your ginger and garlic are finely grated. It will be thick, and there are times when we add a little more lemon juice and soy sauce to thin out. 
2. To make the chickpeas: Preheat oven to 425.  Dry well after rinsing. Toss chickpeas with soy sauce, sesame oil, and cayenne. Spread out on a baking sheet. Toss with coconut until its all coated. Roast in oven for 15-20 minutes. Tossing and turning over halfway through. Keep a close eye on these. The coconut sometimes still burns. I just use a slotted spoon when I serve to shake off the burnt stuff. 
3. In a big bowl, toss the kale with a teaspoon of oil and a big pinch of coarse salt. Use your hands to toss the kale until it's coated with oil. This helps soften the kale.
4. Add the cabbage, parsley, and broccoli to the kale. Add half the dressing and toss well. If this is enough dressing for you, good. I always add a little more later. 
5. Add the grapefruit and avocado and more dressing if you want. And toss gently. 
6. Top with chickpeas just before serving. 

**Makes 2 servings

**About a 3 on Bryce's dish scale. Big bowl, chickpea bowl, strainers, baking sheet, knife. 

Hearty Main Meal Salad: Kale, Barley, Chickpeas and Avocado

This recipe started with me wanting to do something with some leftover barley, so I went hunting on Pinterest and this awesome recipe had lots of things I keep on hand as staples, Chickpeas, feta and avocado. Perfect. Because of the barley this makes a hearty salad without any meat and is perfect for a quick weeknight meal. The only that takes a while is cooking the barley. I tweaked it a little to our tastes and this is what we came up with. I thought this would be a good one to start out the New Year with if you are looking for something healthy.

Kale and Barley salad with Chickpeas and Avocado

 

• ½ cup uncooked pearl barley
• 4 cups loosely packed kale; washed, stems removed, and cut into ribbons (or you can cheat like I did and buy the prepackaged bag of washed and chopped Kale)
• ⅓ cup crumbled reduced fat feta
• 1 cup chickpeas
• 1 avocado, diced
• 3 tablespoons sunflower seeds

 

Dressing

• 2tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon lemon zest
• salt and pepper (about 1/4 teaspoon each)
• 2 teaspoons honey

Instructions

1. Cook pearl barley according to package directions.
2. while that cooks, whisk together the dressing and toss with the kale. Letting the dressing sit on it for a while helps soften the kale and take the bitterness out.
3. Once barley is cool, toss all your ingredients together!

 

**Makes 2 servings

**3 on Bryces Dish Scale. Cutting board/knife, bowl, pan to cook barley.

 

 

Light Main Dish Salad: Citrus Pomegranate Fennel Salad

This was so very very easy and a great fall salad. I was honestly surprised how much I liked it because of the simplicity but it was a perfect Monday night Main Meal salad after a weekend of eating unhealthy. It feel cleansing and filled me up! I found the original on Pinterest and added a few things to it. Pomegranates are in season so I thought that would add a nice crunch. Also, the original calls for a variety of different oranges, and my grocery store is not well-stocked with orange varieties. If you can find fun ones like blood oranges, and cara cara and Minneola, by all means - mix it up. I could only find Navel and Mandarin in the fresh section. I tried adding a little grapefruit too and it was very tart, I liked it, but my husband said he would pass on that the next time. So adjust as you wish to what you can find. Below is the recipe for how I made the salad pictured. It makes 2 main dishes and again my magic bullet came in handy for the dressing. 

Citrus Pomegranate Fennel Salad

• 2 navel oranges, separated into slices
• 4 mandarin orange, separated into slices
• 1/2 of one grapefruit, separated into slices, then cut slices in half
• 1/2 cup pomegranate seeds
• 1/2 one fennel bulb, very thinly sliced
• fennel fronds
• 1 avocado sliced
• 4 cups mixed salad greens, chopped up a little

Dressing

½ shallot, peeled and sliced

⅓ cup extra virgin olive oil

2 tablespoons champagne vinegar (I had a hard time finding this, but Google told me white wine vinegar is a good substitute)

1 tablespoon honey

kosher salt and freshly cracked black pepper

¼ cup mint leaves

Reserved fennel fronds

 

 

1. Split up all the salad ingredients between two bowls, starting with the greens. then layering oranges, fennel, pomegranate seeds.
2. Blend the dressing in a blender (I use my Magic bullet, perfect size)- and top the salad with the dressing. It's that easy.

**Makes 2 main dish salads

***2 on Bryce's dish scale, you eat in the bowls you make it in. Cutting board, knife and magic bullet.

 

 

Orzo Salad with Corn, Zucchini, Feta and Mint

This was my first time making Orzo at home, so I wanted to do something simple. I found the recipe on Pinterest - and made very few changes, and it was delicious. We did this as a main dish and it made plenty for us and leftovers. I knew we'd like it because of the meditereanian flavors.

 

One Pot Orzo Salad with Fresh Corn, Zucchini, Feta and Mint

 

• 3  tablespoons extra-virgin olive oil, divided
• 2 small zucchini, diced
• 2 ears of fresh corn, kernels cut from the cobs
• 1 1/2 c. (about 8 oz.) orzo pasta
• 14 oz. can low-sodium chicken broth, plus enough water to equal 3 c. total liquid
• 3/4 teaspoon garlic salt
• 2 scallions, minced
• 1 tablespoon minced fresh mint
• 3/4 cup crumbled reduced fat feta cheese
• the juice of one fresh lemon
• salt & pepper, to taste

1. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add the zucchini and a pinch of garlic salt, and cook stirring occasionally until the zucchini is well-browned and just tender, about 3-4 minutes.Remove the zucchini and put aside on a plate.
2. Add a smidge more olive oil , the corn and a pinch of garlic salt to the pan. Cook until the corn is browned at the edges and just tender, another 3-4 minutes, add corn to the plate with the zucchini.
3. To the skillet, add the remaining another tablespoon of olive oil and the orzo. Cook stirring constantly until the orzo is toasty and browned, 2-3 minutes.
4. Add the 3 cups of liquid and about 3/2 tablespoon of salt. Bring to a simmer, reduce the heat to low, cover and cook, stirring once or twice throughout, until the liquid is absorbed and the orzo is tender, about 15-20 minutes
5. Off heat, add the sauteed veggies, scallions, mint, feta and lemon juice. Stir to combine, season with salt and pepper to taste. Top with a little more mint for serving.

**Makes 4 servings
**2 on Bryce's Dish scale. Cutting board and knife, one pot!

Crunchy Asian Cashew Quinoa Salad

GThis is just so good. We do it as a main dish, but you could easily make it a side. It is so good chilled as leftovers for lunch the next day. The quinoa picks up the flavor from the sauce so well, and the crunchy bites from the cashews and cabbage give it a great texture. If you are wanting a good way to try quinoa this is a great example of how versatile it can be. I stumbled upon it when I was searching for new ways to eat quinoa on Pinterest., and just adapted it slightly. We certainly don't try to eat vegetarian but often do during the week because of the ease, and in this dish, you don't miss meat.

 

Crunchy Asian Cashew Quinoa Salad

• 1 cup uncooked quinoa, rinsed
• 2 cups shredded red cabbage
• 1 orange or yellow bell pepper, diced
• ½ red onion, very finely diced
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup chopped green onions
• ½ cup cashew halves (broken up into pieces)  
• 8 oz frozen shelled edamame, cooked

 

For the dressing:

• ¼ cup all natural peanut butter
• 2 tablespoons freshly grated ginger
• 3 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• 1 teaspoon fresh lime juice

 

1. Cook quinoa by bringing quinoa and 1 3/4 cup water to boil. Cover, reduce heat to simmer and cook until all the water is gone, about 15 minutes. Fluff quinoa with a fork, remove from heat.
2. Use a microwave safe bowl to make the dressing. First combine peanut butter and honey; heat in microwave for 20 seconds to make it easier to stir. Add in ginger, soy sauce, both vinegars, lime juice, and both sesame and olive oil. Stir until mixture is smooth and creamy. You can adjust to your tastes here.
3. In a big bowl, toss the quinoa with about half the dressing.
4. Then add in the pepper, both onions, edamame, cabbage, carrots, and cilantro into the quinoa.
5. Add in more dressing and toss well.
6. Top with cashews before serving.

***Makes 4 servings
***This is 2 on Bryce's dish scale. Pot for quinoa, big bowl, small bowl, cutting board.

 

Chopped Thai Salad with Kale and Edamame

 I was looking for some new salads to try on Pinterest the other day and this one was exactly the change of pace I was hoping to find. I loved the idea of shredding kale to take away some of the toughness. Plus the large amount of cilantro sounded awesome. I did make a few changes because we turned this into a main dish.  I also took a few shortcuts to make it a faster meal. Because I hate getting out major appliances for quick weeknight meals I once again use my awesome Magic Bullet Blender for the dressing.

 

 

 

Chopped Thai Salad with Kale and Edamame

 

 

 

• 6 cups baby kale (getting the baby kale is important, its more tender)
• 8 oz frozen shelled edamame (cooked according to package instructions)
• 1/2 cup shredded carrots (I again buy them preshredded in the package)
• 6 mini sweet bell peppers (I prefer these because they are easier to slice into thin strips, if you can't find them an orange and yellow bell will do)
• 3/4 cup cilantro
• 3/4 cup of cashews (I buy the Kroger brand of Curry Cashews)
• 3 green onions

 

DRESSING:

 

• 1/4 cup olive oil
• 3 cloves garlic
• 3 1/2 tablespoons low sodium soy sauce
• 2 tablespoons water
• 1 tablespoon white distilled vinegar
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1teaspoon sesame oil
• 2 1/2 tablespoons lemongrass paste
• juice of one fresh lime

1. Firsh step is shredding/chopping all your veggies. Cut the kale into thin strips so it almost appears shredded. Do the same with the peppers. Cut into thin strips. Chop the cilantro. And slice the green onions very thin.
2. Toss the kale, carrots, peppers, cilantro, edamame and green onions in a big bowl.
3. Combine all your dressing ingredients in the blender and pulse until you have a smooth dressing.
4. Toss the veggies with the dressing until it's coated.
5. Break the cashews up a little either with your hand or a knife so they aren't all whole. Top the salad with cashews and serve!

****Makes 2 salad servings
****It's a 2 on B's dish scale. Not too shabby. Big bowl, cutting board/knife and the magic bullet.



Avocado Strawberry Salad with Balsamic Dressing

It's Strawberry season in Arkansas, so I just had to share this salad. You can easily do it as a main dish. Super easy and super packed with healthy foods and healthy fats. I have had it for dinner and lunch. And sometimes if other berries look good I throw them in too. This is a good one to keep in your "easy and healthy" pile.   The recipe below makes two dinner salads. You can adjust accordingly. We sometimes leave out the onion too.

Avocado Strawberry Spinach Salad with Balsamic Dressing

• 6 cups fresh baby spinach
• 1 pint strawberries, sliced
• 1 avocado, diced
• 4 ounces crumbled feta or goat cheese
• 1/4 cup sliced almonds, toasted (again I cheat and buy these in the produce section, pre-sliced and pre-toasted)
• half a small red onion, thinly sliced (optional)

For dressing:

• 4 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• one tablespoon Dijon mustard
• salt and pepper to taste

1. Wisk together dressing ingredients in a small bowl.
2. Layer two bowls splitting ingredients in half with spinach, strawberries, avocados, almonds and cheese.
3. Top with dressing and enjoy.

**Makes 2 servings
**2 on B's dish scale. Bowls you eat out of and a cutting board!

 

Cobb Salad with Spicy Salmon

 I have always loved the idea of cobb salads, but didn't think they were very healthy. I was so pumped when I saw this idea in an Eating Well magazine. It's a southwestern take on the cobb, packed with avocado and a healthier creamy dressing. I have tweaked it quite a bit from the original, to make cooking the Salmon easier and make it a meal for 2 because I don't think most of the ingredients would save well. It's a super easy weeknight meal now that I've cut the cooking time for the salmon in half. I use the method I blogged about previously, where you cook the Salmon in the microwave. Seriously don't knock it until you try it. Easy, fast, tender, good flavor and makes peeling the skin off a breeze.  

 

Cobb Salad with Southwestern Salmon and Creamy Chipotle Dressing

 

• 2 Salmon filets, skin on, thawed if frozen (2 filets come in a 12 oz. package at my Kroger)
• 2 tablespoons adobo sauce from canned chipotles (you'll use the chipotle for the dressing)
• 1/2 teaspoon garlic salt
• 6-8 cups mixed salad greens
• 1 avocado, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup crumbled blue cheese (I buy reduced fat version)

 

Dressing:

• 1/2 cup nonfat Greek yogurt
• 2 tablespoons white-wine vinegar
• 2 tablespoons water
• 1/2 teaspoon Salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 tablespoon minced chipotle in adobo, divided

1. Divide lettuce, avocado. tomatoes between two bowls.
2. Sprinkle non-skin side of salmon with a little garlic salt, and brush with part of the adobo sauce. Put that side down on a microwave safe plate ( I use paper) and cover with saran wrap tightly.
3. Cook in microwave for 2 minutes.
4. Pull out of microwave use a fork to remove the skin. It should scrape right off. Then on that non sauced side, sprinkle a little more garlic salt and brush the rest of the adobo sauce on. Flip that side down on the plate. Cover again with saran wrap tightly.
5. Microwave one minute if the fish is less than an inch thick. 1 and a half if its a inch thick.
6. While that's cooling a little mix together your dressing ingredients in a bowl.
7. Layer your salad mixture with the salmon, as much dressing as you want and blue cheese.

 

**Makes 2 servings.

**2 on Bryce's dish scale since we use paper plates for cooking and other than that it's the cutting board and bowls we eat out of!

Roasted Indian Cauliflower and Quinoa Spinach Salad

This is my new favorite meal. I saw it in my latest health magazine and I thought it sounded ok - but it is not just okay - IT'S AWESOME. The smoky flavors from the Indian inspired spices bring something really great to mix and the  crunch from the cashews and grapes are amazing. And it actually saved for leftovers for lunch surprisingly well. The original recipe calls for using plain yogurt and I used Greek. Greek doesn't bother my lactose intolerant stomach as much and I like the tang it gives. The original also says it makes 6 servings and we only got 4 out of it since we made it our meal and didn't have any sides. Even with the bigger portion it's less than 500 calories a serving.   

Indian Cauliflower and Quinoa Salad

 

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon plus 2 tsp. curry powder

3/4 teaspoons ground cumin

4 cloves garlic, minced

1 teaspoon garlic salt

salt and pepper to taste

1 head cauliflower (about 2 lb.), trimmed and cut into small florets

1 cup quinoa, rinsed

1/2 cup non-fat Greek yogurt

3 cups baby spinach

1 cup red grapes, halved

1/2 cup cashews, toasted

 

 

1.  Preheat to 450°F.
2. In a large bowl, whisk together oil, 1 Tbsp. curry powder, 1/4 tsp. cumin, half of garlic and 1/4 tsp. each salt and pepper, and garlic salt. Add cauliflower and toss to coat. Arrange in a flat layer on a large baking sheet and roast, stirring occasionally, until golden brown and tender, about 20 minutes.
3. Cook quinoa by bringing quinoa and 1 3/4 cup water to boil. Cover, reduce heat to simmer and cook until all the water is gone, about 15 minutes. Fluff quinoa with a fork, remove from heat.
4. While quinoa was cooking, I threw my cashews in the toaster oven to toast them up a little too.
5. In a small bowl, whisk together yogurt and remaining 2 tsp. curry powder, 1/2 tsp. cumin and garlic. Season with salt and pepper. In a large bowl (I used the one I seasoned the cauliflower in earlier) mix the quinoa, spinach and half of dressing. Top with cauliflower and grapes and drizzle with remaining dressing; toss again. Sprinkle with cashews and serve.

**Makes 4 Servings
**It's a 3 on Bryce's dish scale. Quinoa Pot. Couple of bowls. And a Baking sheet.

Zucchini Ribbon Salad

    This is such a fun take on salad. It dresses it up a bit and while these are the ingredients I use, you could pretty much toss it with whatever for a change of pace. The zucchini ribbons make it look pretty and add some interesting texture. I got the idea from a Pinterest recipe but changed it to make it easier and added elements I love in a salad. The original recipe called for you to grill the zucchini ribbons but that seemed like way too much work so I just toss them in a non-stick pan to cook them a little. We use Arugula for the actual salad base because it has a nice bite but you could use any lettuce or mixed greens.

 

 

Zucchini Ribbon Salad 

 

• 3 small zucchini
• 3 tablespoons olive oil divided
• 3 cups arugula
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 tablespoon lemon pepper seasoning
• salt and pepper
• one garlic glove crushed
• 1 cup feta
• 1/4 cup of toasted almonds (I buy them in the package pre sliced and toasted)
• 1 can chickpeas

1. Using a normal vegetable peeler - peel the zucchini into strips that will appear like ribbons. Peel down until you get to the seeds and throw out the very middle part of the zucchini.
2. In a non-stick skillet heat a tablespoon of olive oil. Throw in the zucchini. Season with salt and one teaspoon of lemon pepper seasoning. Toss until warmed and tender.
3. Optional: before tossing everything together, toast your chickpeas. I do this by tossing them with some lemon pepper seasoning and putting them on a baking sheet in my toaster oven for about 15 minutes at 350. I shake them halfway through to make sure they are equally toasted.
4. To make the dressing, mix 2 tablespoons olive oil, one tablespoon red wine vinegar, garlic clove, salt and pepper.
5. Before serving, layer arugula, zucchini, chickpeas and almonds- toss with dressing and top with feta.

** Makes right at 2 big servings for a main meal.

**On Bryce's dish scale it's a 2. Not too bad. Big bowl. Pan. Cutting board and knife and peeler!