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.

Baked Salmon w Cinnamon Apples & Onions

This quick 30 minute dish is a perfect way to use up some seasonal fall apples.  I used Honeycrisp apples because they are my favorite but any sweet-tart apple will do.  If you've never had caramelized onions with cinammon before, you are in for a treat!  Adding a bit of sweetness with the apples makes this the perfect topping (or side dish!)  While the salmon is baking in the oven, saute up your caramelized apples and onions in a pan.  When the salmon is done, throw a big scoop on top and you have yourself a simple healthy meal in minutes.  I served mine over a simple salad of arugula, romaine, and balsamic vinaigrette.  Delish!

A great weeknight meal for fall

Ingredients:
4 wild caught salmon fillets
1/2tsp salt
1/4tsp pepper
1tbs olive oil
3tbs butter
1 onion, thinly sliced
2 cinnamon sticks
1/2tsp ground cinnamon
2 large apples (I used Honeycrisp, use your favorite!), cored and thinly sliced
1tsp lemon juice, plus more to squeeze over fish
Salad greens, optional

Directions:

1. Preheat oven to 400F.  Season fish with a bit of salt and pepper.  Squeeze a bit of lemon over the top of the fillets and drizzle with olive oil.  Place on a foil-lined baking sheet, skin side down (that way the skin will peel off easily because it will stick to the foil).  Bake for about 10 minutes per inch of thickness.
2. Meanwhile, make your topping:  In a large skillet, heat butter over medium high.  Add onion and cinnamon sticks and reduce heat to medium.  Cook, stirring occasionally, until the onions are soft and deep golden brown (about 15 minutes).  When the onions are almost done, add in your apples (add a bit more butter if the pan is dry).  Sprinkle 1/2tsp cinnamon over the apples and cook another 5-10 minutes or until the apples are soft.  Sprinkle with a bit of salt to taste.  Stir in 1tsp lemon juice.
3. To assemble, put some greens on a plate (if using).  Top with your salmon.  Ladle some onion apple mixture on top.   Enjoy!

Ultimate Grilled Mexican Chicken Salad

I have been craving  Mexican flavors lately so I decided to make a huge batch of Mexican grilled chicken.  I used 2 whole chickens (under $1.00 per pound) and grilled them using my Simple Grilled Whole Chicken technique.  Instead of traditional poultry herbs I made a butter sauce using ancho chile powder, cumin, garlic, chopped cilantro and lime juice.  I also grilled several large bell peppers (red, green, and poblano) next to the chicken.  While the chicken and peppers were cooking, I whipped up a batch of fresh pico de gallo and chunky guacamole.  The ultimate salad is here.  For a limited time.

One meal makes 2?  I grilled 2 whole chickens, saved all the bones and made a delicious bone broth by placing them in a slow cooker with some chopped onion, celery, bay leaves, garlic and poultry seasoning.  Pour filtered water on top and simmer for about 24 hours.  I am going to use this broth and the leftover chicken and peppers I have to make Leftover Chicken Tortilla Soup.  Stay tuned for this delicious recipe coming up next!

Best salad in the world

Ingredients (this makes enough for salads, leftovers, and chicken tortilla soup the next day!):
2 whole chickens (use sheers to cut out the spines on the back and flatten them out on a baking sheet.  See my Simple Grilled Whole chicken recipe for a picture and more detail on this)
3tbs butter, melted
1tbs minced garlic
2tsp ancho chile powder
2tsp cumin
1tsp oregano
1 bunch cilantro, chopped
salt and pepper

2 red bell peppers, seeded and cut in half lengthwise
4 green bell peppers, seeded and cut in half lengthwise
2 poblano peppers, seeded and cut in half lenghwise
1tbs extra virgin olive oil

1 head romaine lettuce, washed and chopped
2c jicama, diced

Pico de Gallo Ingredients:
2 pints cherry tomatoes
1 large handful cilantro
1/4 white onion, chopped
1tbs minced jalapeno
1-2tsp minced garlic
1tbs lime juice
garlic powder and salt to taste

Chunky Guacamole Ingredients:
2 avocados, diced
1/4c chopped cilantro
2tsp minced jalapeno
2tsp lime juice
garlic powder, cumin, and salt to taste

Directions:
1. Mix together butter, garlic, chile powder, cumin, oregano, and cilantro in a small bowl.  Add a bit of salt and pepper.  Season the chicken with the mexi-butter:  Using your fingers, spread it under the chicken skin.  Use the leftovers to spread it over the top.  Generously salt the skin.
2. Heat your grill to medium high.  Toss your peppers in oil.  Grill on both sides until soft and charred, about 10-15 minutes.  Let cool and dice.
3. Grill your flattened chickens skin side down until nice and deep brown, about 10-15 minutes.  Then flip over, grilling bone side down, about 30-40 minutes until done (if needed, flip once more).  You want the breast to reach 165F and the thigh to reach 170F.  Juices should run clear. (You can do steps 2 and 3 simultaneously if you have enough room).
4. While the chicken is cooking, prepare your salad:  Place some lettuce and chopped jicama on 2 large plates. 
5. Make your pico:  In a large food processor, add the cilantro, onion, lime, garlic and jalapeno.  Pulse until the onion is chopped.  Add in your tomatoes and a bit of garlic powder and salt.  Pulse a few times until the tomatoes are chopped but still chunky.  Taste and season as needed (stir in more seasoning instead of pulsing it if you want chunky salsa).
6. Make your guac:  In a large bowl, add diced avocado, onion, jalapeno, lime, garlic powder, cumin and salt.  Give it a good stir.  Take a few pieces and mash them with a fork then stir again.  You want your guac to be chunky not runny!
7. When the chicken is done, let it rest for a few minutes, the pull it off the bone and chop it. 
8. Assemble the beast:  Add a generous scoop of pepper on top of the lettuce.  Add some diced chicken, then a generous helping of pico de gallo and guacamole.  Viola!  A masterpiece is served.
Note:  Save some diced peppers and chicken for leftover chicken tortilla soup (recipe to follow soon!)

Wild Caught Salmon w Gingered Coconut Sauce

Another delicious coconut filled recipe is less than 30 minutes from your dinner table.  Coconut oil was once criticized for it's high saturated fat content and was not recommended as a staple in a healthy diet.  What a shame considering it has numerous health benefits.  This miracle food has been proven effective for weight loss; curing/alleviating Alzheimer's disease; preventing kidney, heart & gall bladder diseases; lowering insulin levels and helping normalize blood sugar, and increasing mineral absorption in the body which is good for bones and teeth.  Take a few minutes and watch this video from CBS.  I assure you there are many others.  Still think saturated fat is bad for you?  Don't rely on what the government says is healthy:  they have their own special interests.  Take your health into your own hands and do some research.  Okay, I'm off my soapbox for now.  Seriously, delicious recipe.  Uber healthy.  You really can't go wrong with wild caught loaded in coconut. 

Served over a bed of simple greens makes the perfect summer dish

Ingredients (Serves 2):
2 wild caught salmon fillets
2tbs organic virgin coconut oil, unrefined
1tsp coriander
1/2tsp salt
lemon peel from 1/2 lemon, finely grated
2-3tbs minced fresh ginger
1tsp fennel seeds
1tbs yellow mustard
1tsp corriander
1tbs organic virgin coconut oil, unrefined
1c coconut milk
juice from the 1/2 lemon you peeled
salt to taste
bed of greens (I used organic spinach)
handful of cilantro for serving (optional)

Directions:
1. Rub coriander, salt, and lemon peel over the top of your salmon (not the skin side).
2. Heat 2tbs coconut oil in a large nonstick skillet over medium or medium high heat.  Sear in coconut oil about 5 minutes per side (obviously this depends on the thickness of your fish).  When it is seared on both sides and it flakes easily with a fork it is done (don't be afraid to really cook it on the skin side because you peel that off anyway... or eat it...whatever floats your boat).
3. Meanwhile, saute ginger, fennel seeds, mustard, and coriander in 1tbs coconut oil in a small saucepan.  Once tender and fragrant, add your coconut milk and simmer on about 15 minutes.  Taste and add a dash of salt and a squeeze of lemon if desired.  Stir well.
4. Place your cooked salmon fillet on a bed of greens (I like to peel the skin off but many folks enjoy eating it).  Ladle with hot coconut sauce (this will slightly wilt the spinach while you are eating it... so good!) and top with cilantro.  Enjoy!

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!

Grilled Fajita Steak Salad

I love Mexican food.  I also love anything on the grill.  Combine the two together and you pretty much can't go wrong in my book.  I marinated an inexpensive flank steak and added some freshly grilled bell and poblano peppers to make the perfect salad.  Top it with your favorite Mexican toppings (salsa, avocado and cilantro are my favorite) and dinner is served.  Enjoy!

One of my all time favorite meals to make

Ingredients:
2-3lb flank steak
4 cloves garlic, minced
1 bunch cilantro
1/4c extra virgin olive oil
juice from 1 lemon or 1 lime
1tsp cumin
1tsp ancho chili powder
2tsp salt
1/2tsp pepper
2 large red bell peppers, seeded and cut in half
4 large poblano peppers, seeded and cut in half
2tbs extra virgin olive oil
salad lettuce (I used red leaf)
toppings of your choosing: salsa, avocado, cilantro, ect.

Directions:
1. In a food processor, pulse garlic, cilantro, 1/4c olive oil, lime juice, cumin, ancho chile powder, salt and pepper.  Place steak in a resealable plastic bag and pour in marinade.  Let marinate for a 2-12 hours.
2. When ready to cook, fire up the grill.  Toss your pepper halves in olive oil and sprinkle with salt. 
3. Remove steak from marinade and grill on medium-high heat until desired doneness (5-10 minutes per side).  Let set a few minutes before slicing.
4. Simultaneously, cook your peppers on the grill until soft and blackened on both sides.  If you don't have enough room on the grill, you can also broil them 4-5" from heat in the oven until blackened (about 5 minutes per side).
5. Slice your steak and peppers and place them on top of a bed of lettuce.  Add your favorite toppings and serve hot.  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.

Smokey Egg Salad w/ Tomatoes

I absolutely love egg salad.  It is my go-to dish when I know I need to go to the grocery store because I am out of meat but I really don't feel like it.  Often times I hard boil a dozen eggs and store them in the fridge while I eat on them all week.  For boiling eggs I highly recommend this egg timer.  You just throw it in with your eggs and it tells you when they are done!  I served this delicious dish in lettuce cups, but open face on your favorite whole grain or gluten free bread would be equally wonderful.

A perfect afternoon lunch

Ingredients:
3 large eggs
4 pearl or cherry tomatoes, diced
1tbs mayonnaise
1tsp mustard
South African Smoke Seasoning from Trader Joe's (this stuff is amazing; a must buy!)
Himalayan pink salt (or substitute sea salt)
Fresh ground pepper
Iceburg lettuce for lettuce cups or your favorite gluten-free bread or cracker, for serving

Directions:
1. Hard boil your eggs.  If you have an Egg Rite Egg Timer use it.  Otherwise, place a dozen large eggs in a sauce pan (or as many that will fit).  Cover with water and add a pinch of salt.  Bring to a boil over medium heat and boil for 2 minutes.  Then cover, remove from heat, and let set 10-12 minutes.  Drain and cool in ice water or under cool running water.
2. Peel your eggs and grate them using a cheese grater.  Place them in a bowl with your mayo and mustard.  Give it a good stir.  Add your cherry tomatoes, a pinch of sea salt, and a couple grinds of your smokey seasoning and stir again.  Taste and adjust as needed.
3. To serve, place on lettuce cups or over some toasted gluten free bread and enjoy.

Easy Breakfast Salad

How do you take your eggs?  Fried with warm, runny yolks please!  For breakfast, I made a couple of fried eggs and placed them on top of a handful of mixed greens and diced cherry tomatoes for a quick simple salad.  No dressing needed:  the yolks will do the job nicely.  To really spice things up, add some crumbled bacon on top for the ultimate bacon and egg salad.  Of course, I was plum out of bacon but my salad still tastes great.  Simple.  Delicious.

Fresh, healthy breakfast for all!

Ingredients:
2 large omega-3 eggs
some olive oil
handful mixed greens
6 or 7 cherry tomatoes, diced
sea salt and fresh ground black pepper

Directions:
1. With a little oil in a nonstick pan, heat pan to medium.  Crack eggs into the pan and let them cook until lightly browned on the bottom and starting to firm on top.  Give the whites a little flip over the yolk, turn over, and turn off heat.  Let them set on the hot pan for a minute or 2 to give the yolks a little more time to warm (be careful not to over cook your eggs).
2. To serve, place a handful of greens on a plate.  Top with eggs, then tomatoes, then a pinch of fresh salt and pepper.  So simple but so satisfying.  Enjoy!

Knife-and-Fork Burger: Tex-Mex Style

We American's love our burgers don't we?!?  This one I made a bit healthier by putting it on a bed of lettuce and topping it with some fresh pico de gallo with avocado.  For the spread, I used a bit of mayo mixed with some chipotle chile peppers in adobo.  The perfect Mexican-style-burger.  The perfect lunch.

Doesn't this make you want to dive right in?!

Ingredients:
4-15% fat, 100% grass fed ground beef patties
Season salt (gluten, msg, and sugar free: check the label!)
4 kumato tomatoes (or whatever tomatoes look good)
1/4c diced red onion
handful of chopped cilantro
1 avocado, diced
Garlic powder and sea salt to taste
1 or 2 lime wedges
2tbs mayo (I used Trader Joe's preservative and sugar free mayo, but use your favorite here!)
1tbs chipotle chile in adobo + a little of the adobo sauce (omit chile if you don't like spice!)
a few handfuls of spinach/arugula lettuce mix

Directions:
1. Preheat your grill to high.  Meanwhile, make your pico:  mix together tomato, avocado, red onion, cilantro, garlic powder and sea salt.  Squeeze in some lime.  Set aside.
2. Make the mayo spread:  mix mayo and chipotle chiles with some sauce.  Add some lime and taste.
3. Sprinkle some season salt on the burgers and cook them on medium high for about 8 minutes (mine were small) or until juices run clear.
4.  Place some greens on a plate.  Top with a juicy burger, spread on some chipotle mayo, and top with a generous scoop of pico de gallo.  Lunch is served!

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. 

Grilled Steak with Apple Jicama Slaw

This is a fresh and healthy summer meal for anyone that doesn't want to slave away in the kitchen.  The rich dense satisfying steak pairs perfectly with a light tangy apple slaw.  This is a staple in my house during hot summer nights and I hope you enjoy it as much as I do.

Note: disregard the well done nature of the steak.  I forgot it on the grill & it caught fire.

Ingredients:
1 steak, room temperature
1 jicama, shredded (I use a cheese grater)
2 green apples, cored and shredded
2 jalapenos, seeded and minced
1/2c cilantro, chopped
1/2c pea shoots
1/4c lime juice (about 3 limes)
2tbs rice wine vinegar
3tbs raw agave nectar or white sugar
Fresh ground salt and pepper to taste

Directions:
1. Salt and pepper steak.  Grill a 1" thick steak (choose your favorite cut) over medium high for 4-5 minutes per side for medium.  Let set 5 minutes before slicing.   
Don't make the mistake I did and forget to check on your steak!
2. In a large bowl, mix together jicama, apples, jalapenos, cilantro, and pea shoots.
3. In a small bowl, mix together lime, vinegar, and sweetener.  Taste and adjust as needed (and add salt and pepper). 
4. Pour dressing onto the jicama mixture and toss.  Serve with grilled steak slices.

Simply Grilled Chicken with Sweet Cherry & Rice Salad

The creation of this dish started when I peered into my refrigerator and noticed I had leftover grilled chicken and white rice (booooring!) Using some ingredients I had on hand, I knew I wanted to dress up these simple leftovers into something appetizing and refreshing.  The result was a stunning, fresh and colorful chicken salad that was perfect on a hot summer night.  I would have preferred to use brown rice in this dish, but since my husband refuses to eat it, I used white.  No need to worry about pestering leftovers again!

Doesn't look like leftovers to me!

Ingredients for Chicken & Cherry Salad (2 large servings):
2 leftover grilled chicken breasts (or grill chicken on medium high with olive oil, salt and pepper for about 7 minutes per side)
2c arugula
1c fresh cherries, cut in half and pitted
2tsp walnut oil (if you don't have this, use olive oil)
2tsp extra virgin olive oil
1tbs red wine vinegar
2tsp organic blue agave nectar (can use honey/sugar instead)
Salt & pepper to taste

Ingredients for Rice Salad (2 large servings):
2c white rice, cooked and chilled or room temperature
1/2c craisins 
1/2c chopped and toasted walnuts (toast in the oven at 350F for 5-7min or until fragrant)
1/2c shredded carrots
1c arugula
2tbs walnut oil
2tbs red wine vinegar
1-2tbs honey
salt and pepper to taste

Directions:
1. In a small bowl, whisk oils, vinegar and sweetener.  Taste & add salt and pepper as needed.
2. Toss dressing with arugula and cherries.
3. For rice salad, in a small bowl whisk oil, vinegar, honey and salt and pepper to taste. 
4. Toss rice, craisins, walnuts, carrots and arugula in a large bowl.  Toss with dressing (use just enough to coat: the rice will absorb some of the dressing as it sits)
5. Warm chicken in the oven.  Serve with cherry salad on top and rice salad on the side.  Enjoy!

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!