Mexican Fish Salad w Chipotle Honey Vinaigrette

I love Chipotle.  No, I'm not talking about the chile (although I love that too).  I'm talking about the take-out restaurant.  We eat there at least a few times a month.  I always order the same thing: Carnitas salad, with peppers, mild salsa, guacamole & their deliciously smokey vinaigrette.  I also make my own version of these salads at home.  This time I used wild-caught-cod and it was just delightful.  Usually I do chicken or steak in these Mexican dishes but I think I just found my new favorite spring meal.  Enjoy!

Ingredients (serves 2):

Veggies:
2 bowls of chopped greens (I used a mixture of Organic Red Lettuce & Romaine)
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
1tbs extra virgin olive oil

Fish:
2 filets mild and flaky wild-caught-fish (I used Alaskan Cod)
1tbs extra virgin olive oil
1tbs butter
8 drops DoTERRA Lemon Essential Oil ( buy here)
Sea salt and fresh cracked black pepper
a pinch of garlic powder

Guacamole Salsa:
2 avocados, diced
1 tomato, diced
organic cilantro, chopped (to taste - I used about 1/4c)
1 drop DoTERRA Lime Essential Oil (buy here)
garlic powder and salt to taste

Chipotle Vinaigrette: 
1/4 cup apple cider vinegar
2tbs honey
1tsp dijon mustard
1/2 tsp ground chipotle powder
1 tsp adobo sauce from a can of chipotle's in adobo (if you have it)
1 drop DoTERRA Lime Essential Oil (buy here)
1/4tsp paprika
pinch garlic powder, onion powder and oregano
1/4c extra virgin olive oil
salt and pepper to taste

Directions:
1. Preheat your oven to 450F.  Then prepare your viniagrette by whisking all of the ingredients in a glass bowl (or put them in a glass jar with a lit and shake well).  Add salt and pepper to taste.
Note:  If you aren't used to cooking with essential oils, a little goes a long way.  Lemon and Lime are my absolute FAVORTE to cook with because you only need a drop and it gives the dish SO MUCH fresh flavor!  They are must-haves for your kitchen spice cupboard in my opinion.
2. Prepare your guac-salsa.  In a medium size bowl, mix your avocao, tomao, cilantro and lime essential oil.  Add a sprinkle of salt and garlic powder then mix some more and taste.  Keep adding garlic and salt until it's to your liking and keep mixing until the guacamole has some mushed pieces but some still cubed.
3. Now cook up your peppers.  Spread them in a single layer on a baking sheet (I use one lined with non-stick foil for super easy clean-up).  Drizzle with 1tbs olive oil and toss well.  Add a bit of salt.  Throw them in the oven and cook about15 minutes or until they are softening and have some brown or black areas.  Toss them after 10 minutes.
4. While your peppers are cooking, heat a large skillet over medium high heat with 1tbs olive oil and 1tbs butter (this mixture tastes absolutely divine).  Add a bit of salt, pepper, and garlic powder to your fillets and place them into the hot skillet.  Cook on one side until seared a deep golden brown, then flip, add 4 drops lemon essential oil on the top of each fish, cover with a lid, turn to medium-low and cook until fully cooked through (mine took an additional 4 minutes).  They are done when the fillet flakes easily with a fork.
5. To serve:  In a bowl, place some greens.  Top with peppers, then a filet of fish, and a huge scoop of salsa guac.  Drizzle the salad dressing over the whole thing and dig in.  OMG so good!

About DoTERRA Essential Oils:
See my Primal Bites Page Cooking w Essential Oils
See my sister blog Aroma Nurse
Purchase any oil at My DoTERRA Wellness Store or contact me directly at lizgracerendon@gmail.com for information on wholesale prices

Basil Balsamic Grilled Chicken & Apple Salad w Butternut Squash Mash

Now that it is officially Spring, it's back to the grill for this quick go-to recipe.  I marinated my organic chicken thighs in leftover Basil Balsamic Vinaigrette from this recipe then grilled them up and placed them on top of a delicious apple salad.  Paired with a simple butternut squash mash, this dish was a hearty well rounded meal for the whole family (even baby P loved it).  I hope you do too.

Ingredients (Serves 4):
8 Organic Boneless Skinless Chicken Thighs
1/2c Basil Balsamic Dressing (see below)
1/4c Organic Chicken Stock
1 Butternut Squash, halved and seeded
2tbs Organic Butter
8c Organic Mixed Greens (I used Spinach & Arugula)
2 Organic Apples, diced
2 Avocado, seeded & diced
1/2c pinenuts
1/2c Pear Walnut Dressing (see below)
Salt & Pepper to taste

Basil Balsamic Vinaigrette:  (Recipe also found here)
1/4c organic extra virgin olive oil
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)
1-2 drops DoTerra Basil Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

Directions:  Place in a jar and shake.  Add salt and pepper to taste.

Pear Walnut Vinaigrette:
1/4c Toasted Walnut Oil
1/4c Pear balsamic vinegar (found at a local oil & vinegar store, another fruity balsamic will do)

Directions:  Place in a jar and shake.  Add salt and pepper if needed to taste.

Directions:
1. In a large gallon size ziploc bag, place chicken thighs.  Add 1/2c Basil Balsamic Vinaigrette and 1/4c Chicken Stock.  Let marinate in the refrigerator at least a few hours or up to a day.  Let chicken come to room temperature about 20-30 minutes prior to cooking.
2. To make the sqaush, line a baking sheet with nonstick foil.  Preheat the oven to 350F.  Place the squash, skin side up, on the baking sheet and bake until a fork easily pierces through the squash, about 45 minutes for mine.  Remove from the oven.  Using a spoon, scoop out the flesh into a bowl.  Add a few tbs of butter and mash with a potato masher.  Add a bit of salt if needed.  Keep warm.
3. When ready to cook chicken, heat grill to medium-high heat.  Add your chicken thighs and cook until tender but done (estimating 8 minutes per side for mine).
4. Meanwhile, in a large bowl toss mixed greens, apples, avocado and pear walnut dressing (add as much or as little dressing as you like).  Scoop out a serving onto each plate.  Top with pinenuts. 
5. When chicken is done cooking, slice on a cutting board and place on top of each salad.  Serve alongside a hearty scoop of butternut squash.  Oh yea!

Sautéed Lemon Butter Wild-Caught-Cod & Basil Balsamic Greens

This a simple 20 minute dish that is perfect for lunch or dinner any day of the week. I love Cod because of it's light taste and meaty flakes but feel free to substitute any Wild Caught fish (note that the cooking times may vary). Using just a few drops of DoTerra Lemon & Basil essential oils, I was able to flavor the entire dish!  Cooking with essential oils is like cooking with fresh fruits and vegetables but they last longer and cost less (in the long run).  Paired with a light Basil Balsamic Vinaigrette, this dish is the perfect spring meal. Enjoy!

Ingredients (Serves 1, feel free to double or triple the recipe ect):
1 fillet wild caught fish, I used cod
1 tbs olive oil
2tsp organic butter
2-3 drops DoTerra Lemon Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

1 handful organic spinach
1 handful organic kale
1 handful organic arugula
1/2 avocado salted and diced
1/2c Campari or cherry tomatoes, quartered
2tbs pine nuts (optional)

Basil Balsamic Vinaigrette (this makes a big batch you can save):
1/4c organic extra virgin olive oil
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)
1-2 drops DoTerra Basil Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

Note: Only purchase DoTerra essential oils for cooking because they are Certified Pure Therapeutic Grade oils made organically without pesticides or additives. If you aren't interested in the wonderful world of essential oils, you can use fresh organic lemon juice/rind & fresh basil leaves. Note that the vinaigrette will need to be stored in the refrigerator & will not keep fresh as long.

Directions:
1. Make your vinaigrette: In a jar, pour in oil, vinegar & essential oil. Close with a lid & shake. Add salt & pepper to taste.
2. Put together your salad: greens topped with tomatoes, avocado & pine nuts. Set aside.
3. Head a skillet over medium high heat with 1tbs olive oil. When hot add your fish. Melt butter and add essential oils in a small glass dish. Add a bit of salt and pepper. Stir well. When fish has turned a
deep golden brown on one side (2-3min), flip and pour the lemon butter over the top of the fish. Cover with a lid, turn the heat down to medium low and cook until done (fish will flake with a fork). The time will depend on the thickness of your fish... For a 1 inch fillet, maybe 2-4 more minutes.
4. Place fish over salad and drizzle with vinaigrette. Alternatively, toss your salad with the dressing and then place fish on top. Yum!!



Where to learn about essential oils:
Check out my new blog Aroma Nurse or purchase the oils at My DoTerra Wellness Store or contact me at lizgracerendon@gmail.com

Moroccan Carrot Salad

Using carrots as the star of the show, this is a fresh take on a regular salad.  This delicious tender-crisp salad is packed full of Moroccan flavors and colors.  I made this for Thanksgiving day and it was a hit.  The best part is that you can make it up to 2 days in advance, without the pistachios or the cilantro, and then throw the rest of it together right before serving.  It also makes great leftovers.  Fun for adults and kids alike, I think everyone will enjoy a bowlful of this on the table.  Try it and let me know what you think!

A bright colorful salad.  Perfect for the holidays or family dinners at home.

Ingredients:
2lb baby carrots, cut in half
1/2c craisins
3tbs fresh lemon juice
2tbs orange juice
1 cloves garlic, mashed (or use a bit of garlic powder instead)
1/2tsp cumin
1/2tsp paprika
1/2tsp cinnamon
1/4tsp cayenne
3tbs extra virgin olive oil
1/3c chopped cilantro
1/2c roasted and salted pistachios, shelled

Directions:
1. In a large saucepan, boil water.  Then add carrots and boil until crisp-tender, or about 5 minutes.  Add craisins during the last few minutes of cooking.  Drain and rinse.
2. In a bowl, mix together lemon juice, orange juice, garlic paste, cinnamon, paprika, and cayenne.  Season with salt and pepper then slowly whisk in olive oil.  Taste and adjust seasonings as needed.  Can be kept in the fridge a few days ahead.
3. Toss salad with cilantro and pistachios just before serving.

BLT Side Salad

Everyone needs a simple salad recipe on hand at home.  This is a side salad that I made for Thanksgiving Day and I can assure you there were no leftovers.  I used the concept of a BLT sandwich using crumbled bacon, spinach, and cherry tomatoes.  Then I added a warm balsamic-bacon dressing and tossed the whole thing right before serving.  The result was a quick, tasty salad that looks elegant and is guaranteed to impress.  This salad is dressed up enough for the holidays but simple enough for a family dinner night at home.  Bacon really does make everything better!  Enjoy.

A perfect side salad for Thanksgiving, Christmas, or any time of the year!

Ingredients:
1lb organic spinach
1 pint cherry tomatoes, sliced in half
6 slices nitrate-free uncured bacon
3 shallots, minced
1tsp minced garlic
1/4c balsamic vinegar
2tsp dijon mustard
2tbs extra virgin olive oil
freshly ground salt & pepper to taste

Directions:
1. Place spinach and cherry tomatoes in a large bowl.
2. Heat a large skillet over medium heat.  Fry up your bacon, flipping as it cooks on one side until both sides are deep brown (about 10 minutes).  Place bacon on a plate lined with a paper towel to soak up the extra grease.  Crumble when cool.
3. Pour out all but about a tbs of bacon grease.  Add the shallots, garlic, and olive oil back to the saute pan with the bacon grease.  Cook on medium or medium-high until the shallots are soft and the garlic is golden brown.  Pour in your balsamic vinegar and stir in your dijon then turn off heat.  The balsamic will reduce a bit.  Stir well and season with salt and pepper to taste (if you like your dressing sweet, you can add a bit of honey here).  Let cool slightly (but still warm).
4. Pour dressing over salad.  Toss well.  Serve immediately.
Note:  If you make too much dressing, it keeps well in the fridge for up to a week.  Just reheat in the microwave before tossing with the remaining salad prior to eating.

Grilled Salmon, Zucchini, & Eggplant with Basil Balsamic Drizzle

This is a great summertime meal when you don't want to heat up your house by using the oven or the stove.  I used a huge fillet of fresh wild caught salmon from Whole Foods and marinated it in some fresh Italian herbs and spices from my garden. Meanwhile, I cut up some fresh veggies that I had on hand and whipped up a simple balsamic basil dressing to drizzle over the whole thing.  Throw your fish and veggies on the grill and you can have the entire summer meal ready in less than 30 minutes.  Fresh.  Simple.  Delicious.  Enjoy.

Simple summer meals are so satisfying (Try saying that 10 times fast)

Ingredients (Serves 4):

4-6oz fillets wild caught salmon (or whatever you have that looks good)
1/4c extra virgin olive oil
1 lemon, sliced
1 lemon, juiced
1tbs fresh rosemary, chopped
1tbs fresh basil, chopped
1tbs fresh minced garlic
1tsp Italian seasoning, dried (optional)
2 large zucchini, cut into long quarters
1 eggplant, but into 1/2"-1" slices (If you hate eggplant, sub in some summer squash, green onions, or asparagus...all are equally delicious)

Balsamic Drizzle:
1/4c extra virgin olive oil
1/4c balsamic vinegar
2tsp dijon mustard
1tbs fresh basil, chopped plus more for garnish
1tsp salt
1tsp lemon rind
1tsp minced garlic

Directions:
1. Place salmon in a large resealable bag.  Whip up your marinade: 1/4c olive oil, lemon slices, lemon juice, rosemary, basil, garlic, italian seasoning, and 1tsp salt.  Place the marinade in the bag, seal, and toss to coat evenly.  Let marinate at room temperature for 20-30 minutes, turning the bag occasionally.
2. While your salmon is marinating, get everything else ready: Heat up your grill, toss your veggies in a generous amount of olive oil and sprinkle them with salt, and whisk together your balsamic drizzle.
3. Grill your veggies and fish until veggies are tender and beginning to char and your salmon is just done (maybe 3-5 minutes per side depending on the thickness of your fish).  We use a Grilling Grate over our grill to make sure that the fish doesn't fall through.  Sometimes we also use a Fish Basket or make a foil packet and throw that on the grill.  They all work great.  If you make a foil packet, just make sure there is some room at the top for the steam to gather and grill about 10 minutes.
4. When your fish and veggies are ready, serve a huge serving on a plate and drizzle with your balsamic dressing and top with some fresh basil.  Enjoy the tastes of summer!

Coconut Grilled Chicken Breasts w Tropical Salsa

It's getting warm outside and this dish symbolizes pure summer.  Marinating chicken breasts in coconut milk and lime juice gives them a rich tropical flavor and ensures that they stay tender on the grill.  Placed on a bed of grilled zucchini and topped with a tropical salsa made of pineapple, peppers, avocado, onion, cilantro, lime, and garlic, this is a salad you will never forget.  In fact, during dinner my husband Anthony exclaimed, "This is the best salad I have ever eaten!"  My thoughts exactly.

Our favorite summer salad

Ingredients (serves 4):
4 large boneless skinless chicken breasts, thawed
1 can coconut milk (Trader Joe's has light coconut milk for 99cents)
juice of 1 lime

Tropical Salsa Ingredients:
1 pineapple, peeled, and cut into 1/2" rings
1 large red bell pepper, sliced in half and seeded
2 large poblano peppers, sliced in half and seeded
1tbs extra virgin olive oil
1 avocado, diced
1/2c diced red onion
1 handful chopped cilantro
1 lime, juiced
2 jalapenos, seeded and minced
2 tomatoes, diced
garlic powder, cumin and salt to taste

Zucchini Salad Ingredients:
2tbs extra virgin olive oil
2tsp lime juice
1 chipotle chile in adobo, seeded and minced
2tsp adobo sauce
pinch cumin
pinch garlic powder
sea salt to taste
3 zucchini sliced lengthwise in 1/4" slices
1 bunch spinach, washed, stems trimmed and cut up

Directions:
1. In a large resealable ziploc bag, place chicken breasts, coconut milk and lime juice.  Let marinate at least 1 hour (I let mine marinate all day long in the fridge).
2. Toss pineapple, bell pepper, poblano peppers, and zucchini slices in olive oil.  Sprinkle with sea salt.
3. Preheat your grill to medium high.  Grill your pineapple and veggies until soft and blackened on both sides.  Remove from heat and place on a cutting board to cool slightly.
4. Start grilling  your chicken when the veggies are done.  This should take 10-15 minutes per side depending how large your chicken breasts are.
5. Meanwhile, make your salsa:  Chop up your pineapple and peppers into a large dice and throw them in a bowl with the rest of the salsa ingredients.  Mix well and season a bit with garlic powder, cumin, and sea salt to taste.  Let set at room temp.
6. Make your dressing:  In a small bowl, mix oil, lime juice, chipotle chile, adobo sauce, cumin, garlic, and salt.  Toss with spinach and separate onto plates for serving.
7.  Cut your zuchini in 1" slices and then in half to make triangles.  Place them on top of your spinach.
8. Cut your chicken breasts in slices and place them on top of the zucchini.
9. Top with a generous amount of salsa and enjoy!

Cranberry Almond Salad with Champagne Vinaigrette

I decided to mix it up a little with this simple salad.  Typically, I make my Simple Cranberry Walnut Salad for Thanksgiving, but this year I wanted to change it up a bit.  I kept the dried cranberries, but added toasted almonds over a bed of mixed greens with a light Champagne Vinaigrette to finish.  I made the vinaigrette the day before because it tastes even better the second day when the flavors have time to blend.  It was a sweet, light, perfect salad to compliment any meal.

Serve the dressing on the side to keep the salad from going limp

Salad Ingredients:
1 package mixed baby greens or romaine baby blend
1/2c slivered almonds
1/2c dried cranberries

Champagne Vinaigrette Ingredients:
1/2c champagne vinegar (substitute white wine vinegar)
1/2c first cold pressed olive oil
1tbs dijonaisse (substitute your favorite dijon mustard)
1tsp minced fresh garlic
2tbs honey
1/2tsp sea salt
dash white pepper

Directions:
1. Place salad greens in a large salad bowl.  Sprinkle with cranberries and nuts.  (Note:  To toast raw sliced almonds, bake at 350F for 5 minutes, or until lightly browned and fragrant).
2. In a salad jar or large bowl, mix vinegar, dijon, garlic, honey, salt and pepper.  Slowly pour or whisk in oil.  Refrigerate if you are making in advance and bring to room temp before serving.  Lightly toss salad if desired.

Simple Cranberry Walnut Salad

This is a staple salad in my house and I'm really surprised I haven't added it to my blog until now.  In fact, I'm known for this salad.  It's perfect year round and it has just the right amount of tang and sweetness.  I modified this recipe from my mothers traditional salad that has raisins and pine nuts.  I personally prefer craisins and walnuts so I that is what I use, but feel free to experiment.  I always use homemade vinaigrette dressings for my salads.  I haven't used bottled dressing in years!  But, those of you who think making your own salad dressing is too much work, please listen up:  it's just as easy as pouring it out of a bottle!  I promise this dressing is so simple you don't even have to mix it beforehand if you don't feel like it.  I serve it in the summer with fish or chicken.  I serve it in the fall and winter with roast.  I have even served it on Thanksgiving Day with turkey, stuffing and mashed potatoes.  Please enjoy.

Light, fresh, natural flavors work year round

 Ingredients:
1 package organic spinach or baby spinach
one or two handfuls craisins (no need to be precise here)
one or two handfuls walnuts
1/4c roasted walnut oil (I cannot live without this stuff.  Can't find it?  Buy it here)
1/4c good balsamic vinegar
sea salt
honey, to drizzle

Directions:
1. Toss spinach, craisins and walnuts.
2. Usually, I serve the salad in bowls and then set the oil, honey and balsamic vinegar on the table.  Everyone adds their own spoonful of walnut oil and balsamic vinegar and then drizzles the top with honey.  However, if you prefer  yours tossed, whisk together vinegar and some honey and then add a steady stream of oil until combined.  Add a bit to the salad and toss. 

Buffalo Chicken Salad with Low Fat Homemade Buttermilk Ranch

Don't let the low fat description of this recipe scare you:  I promise it is full of flavor.  I was inspired by the traditional buffalo chicken wings and ranch dipping sauce but wanted to make a healthy version for dinner one night.  Using marinated chicken tenders and a buttermilk homemade ranch dressing, you won't even miss the real thing.  Enjoy!

Fresh low fat salad that is packed with spice and flavor

Buffalo Chicken Salad Ingredients:
Hot "wing" sauce
2tsp olive oil
Red wine vinegar
Garlic powder
1lb chicken tenders
Mixed salad greens
Cucumber, diced
Cherry tomatoes, halved
Baby carrots, quartered
Celery sticks


Homemade Low Fat Buttermilk Ranch Dressing Ingredients:

Buttermilk ranch ready to chill and thicken

[This makes about 1 1/2c of salad dressing]
1tbs olive oil
2tsp cider vinegar
1 packet truvia or 1 tsp sugar
1/4tsp dried marjoram
3/4c buttermilk
3tbs nonfat greek yogurt
2tbs canola or lowfat mayo
2tbs chopped onion
2tbs minced parsley
1 garlic clove, minced




Directions:
1.  Marinate chicken tenders in hot sauce, olive oil, lots of garlic powder and red wine vinegar overnight.  (I didn't measure my ingredients but if I had to guess I would say I used 1/3c hot sauce to 3tbs red wine vinegar, 2 tsp of garlic powder and 1tbs olive oil).
2. Meanwhile make your dressing: Whisk together all ingredients, adding oil in a steady stream last.  Refrigerate 6 hours or more to thicken.
3. Remove chicken from marinade and place on a baking sheet.  Bake at 400F for 15 minutes or until done.
4. Meanwhile, assemble your salad.  Top with chicken and serve with ranch to toss or dip chicken strips in.  Enjoy without guilt!