Moroccan Chickpea and Quinoa Salad

moroccan chickpea salad

S-T-R-E-S-S….. A six letter word that makes me do several things.  1.) Emotionally eat.      2.) Over exercise (because I emotionally eat).  3.) WORRY WORRY WORRY.  *BIG sigh*  When I’m stressed I have absolutely no desire to be creative in any aspect of life, especially cooking…I over analyze everything to the point of making myself nuts.  I finally reached my break of insanity yesterday mainly because I’m sick and tired of eating the same things over and over and over.  So, I made myself get in the kitchen yesterday and I’ve created a new salad recipe that is super healthy, full flavorful (because who wants to eat something with NO flavor?), and it actually keeps you full for a long time!  Continue reading

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My Big Vegan Bowl of Beans and Farro


I have no idea what to call this bowl of yummy goodness…So, we’ll just call it ‘My Big Vegan Bowl of Beans and Farro’! This was my first time to make farro, and let me just tell ya, it will not be my last! I cooked my farro in vegetable broth and loved the flavor it gave. Continue reading

Open-Faced Faux Tuna Salad Sandwich

open-faced-faux-tuna-salad

I made this little faux-tuna-salad sandwich for lunch this week and could NOT get enough of it.  It’s going to be on repeat for a LONG time!  My hubs came in hungry, I offered some to him… he turned his nose up.  Literally.  Nose in the air with a smirk.  Tasted it.  Then proceeded to eat THE ENTIRE BOWL.  Continue reading

Southwestern Quinoa Salad

southwestern quinoa salad2

It’s like a thousand degrees here in Miami right now which means heavy, fattening meals that take forever to cook are not going to happen in this household right now.  I NEED quick, easy, and super light…because let’s face it – it’s always summertime here AND vacation is right around the corner.  SO!  If you’re in need for a quick and easy summertime salad – I’ve got you covered!  Continue reading

Mediterranean Spinach Salad with a Lemon Vinaigrette

spinach salad3

Happy Monday!!!  🙂  I hope you all had a wonderful, relaxing weekend.  I have a super delicious and extremely healthy SALAD for you to start your week off with!!!   I’ve had this salad on repeat in my house for the last 2 weeks.  I can’t stop eating it… I love it so much!!!  Continue reading

Steak Salad

This is the EASIEST steak salad you’ll ever make.  Promise!  I made this for dinner last week and thought it should be blogged for future reference because it’s probably going to become one of those recipes that gets repeated often.  You can make this in less than 30 minutes too.

steak salad2

Yields: 2 Servings

Ingredients:

  • 2 – 6 oz bavette steaks
  • 1/4 cup fat plus 2-3 tbsp for the steaks
  • Yukon Gold potatoes, small dice (mine were kind of big, so I used 3.  You want enough for 2 people)
  • 1/2 onion, small dice
  • 1 tbsp Herb de Provence
  • 2-3 cups of arugula
  • 1/2 cup cherry tomatoes, halved
  • salt and pepper
  • 1-2 tbsp olive oil to dress the arugula in

First thing I did:

  1. Heat up 1/4 cup of fat (I like to use equal parts of organic butter and olive oil) on medium heat in a medium size skillet or cast iron.
  2. While your fat is warming up, chop up your potatoes – small diced.  Add the potatoes to the pan.  DO NOT touch the potatoes for at least 5-6 minutes.  You want them to have a nice golden color.  Touching and stirring too much ruins this.
  3. When your potatoes are about halfway done cooking, add the onion and                   herb de provence.  Season with salt and pepper.  Reduce the heat to med-low and let the potatoes and onions hangout while you get the steaks ready.
  4. Get your cast iron pan hot for the steaks. (OR use a grill/smoker outside!)  I cooked mine on medium-high heat.  Add some fat to the pan.  Season your steaks with S&P.  When your pan is super hot add the steaks.  You want a really good sear!  For medium-rare I cooked mine on each side for about 5-6 minutes.  If you want your steak more done, cook it longer!  This is a good time for a meat thermometer 🙂
  5. While your meat and potatoes finish cooking, dress the arugula in a little bit of olive oil, salt, and pepper.  Divide the arugula up into 2 dishes.  I served everything in one bowl like it was one big salad!  Serve it up however you want.  I added some cherry tomatoes for color, a nice portion of potatoes, and the steak on top!  🙂 Voila!!!  Dinner is served in less than 30 minutes!!!

 

 

Quinoa, Spinach, and Beet Salad

Who doesn’t just LOVE a summertime salad?!  Over the last few months, I’ve become a lover of all things BEETS.   All it took was one salad out at one of our favorite restaurants and I was hooked!  As much as I love beets, quinoa has become another ‘carb’ I’ve started eating on a regular basis.  My husband and I decided that we are going to try to cut out meat a few times a week…mainly as a test to see how our bodies feel.  So, I started looking up different foods that have a good amount of protein and quinoa made the cut.  We’re still keeping fish in our diet.  Wild Salmon is one of our favorite weekly meals. We’re not big bean eaters since we eat Paleo 95% of the time, so I really didn’t want to go that route.  Quinoa isn’t considered Paleo, but it is gluten free and that makes me happy!  I decided to throw it into this salad in hopes that it would help keep us full longer.  Low and behold – it did!  My hubby wasn’t too big on quinoa, but after this salad, he’s become a fan!

This salad is perfect for a light lunch or dinner.  It would be perfect with any type of protein.  I put some grilled chicken on top of it, although it isn’t pictured.  We don’t always eat cheese, but every now and then I have to have a little feta on my salad!  🙂  It adds a little creamy and saltiness that is just perfect.  Go make this salad!!  Your belly will love you!!!  🙂

quinoa, spinach, and beet salad

Yields: 2-4 Servings

Ingredients:

  • 1/2 cup organic quinoa, cooked and cooled
  • 1 organic beet, peeled and shredded (with a box grater)
  • 2 organic carrots, peeled and shredded
  • 2 cups packed organic spinach, roughly chopped
  • handful of cilantro, roughly chopped
  • garnish with organic feta cheese, optional
  • top with your favorite protein if desired… we ate this with grilled chicken!

Dressing:

  • 2 tbsp apple cider vinegar
  • 2 tbsp fresh lime juice – 1 lime should be enough if it’s juicy
  • 2 tbsp olive oil
  • 1 tbsp chopped cilantro
  • 2-3 tbsp honey or maple syrup
  • 1 tbsp Dijon mustard
  • salt and pepper to taste
  • pinch of cayenne, optional

Directions:

  1. If you want a protein with this salad, start cooking that first.
  2. Throw all of the salad ingredients together into a bowl and toss together.
  3. Pour the dressing on top of the salad mixture.  Toss again.  Top with a protein.  EAT!!!  It’s that easy!!!

quinoa, spinach, and beet salad2