Tag Archives: salad

A Lovely Plate

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again 2

Nothing complicated here, just clean, easy yum.

Fresh avocados with a squeeze of lemon juice and a dusting of coarse sea salt.
Thick cut no sugar all natural bacon, perfectly fried.
A small pile of fresh fruit, all organic.
And the raw crunchy salad I am so addicted to!

The fast way today:

In the bottom of the bowl, 2 TBSP of home made paleo mayo, 2 tsp honey, couple of splashes of raspberry balsalmic vinegar to taste….wisk wisk wisk.
Now add to the bowl a handful of bite size raw broccoli and of cauliflower. also a few dried cranberries. (I usually add radishes and pecans, but was in a hurry!).
Now toss everything together! The longer you have, keep tossing and the flavors build!

So dump the salad on your plate, your done!
Ready, set, delicious!

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Oh Simple Thing, where have you been?

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20140505_185956

The other night I was on my own for dinner, for a change, and was really having too much fun in the kitchen trying to time a quick meal that would be healthy and yummy while watching the Voice, (vice!) And I remembered a beautiful bunch of asparagus I had in the fridge. I had to do something with it! And it had to include my home made mayo! (The husband only likes mayo when he doesnt know he is eating it, same with my daughter. They see white and start gagging!!!)

So this little side dish made it on my plate, and besides being oh-so-good, was a pretty little number too!

Quick cook the asparagus…2-3 minutes in a shallow pan of boiling water, drain and squeeze lemon juice over the asparagus with a bit of salt.
Have a few pieces of bacon frying up while that is happening.

Place your asparagus on your plate, give it a very generous dollup of home made paleo mayo, and crumble your bacon over the top!

Could it be more simple? Maybe, but dang this is easy and so so so good!
I used nice fat asparagus this time…I usually prefer the thin, but these were fun to just pick up and eat.

Try it. You will like it, I am sure of it!

Let me know what you think!!!

Nom!

Refreshing light lunch – Paleo Chicken Salad

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chicken saladckn salad prep

My usual hurried run home for lunch found me with a few extra minutes, I actually got to eat it at home instead of packing it up to go!
A grapefruit was calling my name loudly…and I knew that would be in the mix, but I wanted to change up the chicken a bit, so I took the Poached Chicken I have been eating off of this week and diced it up to make a quick chicken salad today….really nice!

Here’s what I did…

Paleo Chicken Salad:
1 cooked chicken breast, diced
2 celery stalks, diced
1-2 radishes, diced
Handful of halved grapes
small handful of chopped pecans
salt and pepper
juice of 1/4 lemon
2-3 TBSP home made mayo (see previous post)

Mix all of the above gently and enjoy!
Of course there are a million variations, I was really wanting a little fresh parsely, but I was out!

Spicy Veggie Fritter Bites

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veggie fritter bits

Well it was a busy weekend and recipes were concocted! I always hesitate to claim any of them as my own, as they always seem to start with someone else’s base idea, but I figure if I tweak it enough and make it so delicious I feel I have to share it, I will claim it! (and always try to give credit to the original)…

So there was a post on facebook for Baked Squash and Carrot frittes by CavegirlCuisine. And it certainly looked good enough for me to print and give it a whirl….but I started brainstorming as I was mixing this up and came up with a delightful spicy fritter that only lasted a few minutes in my house! These are good, and I already have more ideas for them, will show as options here.

Here we go!

Spicy Veggie Fritter-Bites

Mix together the following:
-2 large eggs, beaten
-2 Tbsp melted Kerrygold Butter
-1 cup of grated yellow squash (or zuchini)…squeeze out extra moisture
-1 cup grated carrots
-2 Tbsp diced onions (about 2 slices, diced)
-4 cloves chopped garlic
-1/2 tsp salt
-1/4 tsp cracked pepper
-1 tsp sriracha (or 1/8 tsp cayenne pepper or 1/4 tsp crushed red pepper, all for heat)
-small handful of italian parsely, chopped
-1/4 cup crumbled feta cheese (OPTIONAL)
other options: crumbled cooked bacon, finely diced red bell pepper

Add in 1/4 cup of coconut flour and mix well.

(I think this would also be very good with a spoonful or two of pecan flour)

Fill greased or parchment lined mini muffin pan and bake at 400 degrees for 15-20 minutes, until golden on top.

Great way to get your veggies in!
You could certainly leave out the heat if you have picky eaters, these are tasty, great on the go, and dissappear fast!

Let me know how you like them!

Raw Veggies with a Sweet Tang

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raw veg

Friday night my daughter and I spent doing all things water polo. Her team was dominating! So we got the late start on the games for Saturday. These tournaments last all day and you always end up eating someplace you probably shouldnt! So I though i would throw together something that would travel easy…and be healthy! Plus a few of her teammates are always starving and like healthy foods if you bring them!

A few months ago I had a few bites of a raw broccoli salad that, although I typically do not care for the little raw trees, tasted great! Because of a creamy little dressing with a sweet tang to it! I decided Saturday that would be my inspiration.

I whipped up this salad Saturday morning and took a bucket of it to the games, where the girls devoured it! It was really good! So yesterday I did it again, and have been munching on it breakfast, lunch and dinner!

Here’s the scoop:

Chop up your favorite raw veggies to smallish bites and pile into a bowl. I used:
1 carrot, sliced into coins
3 broccoli crowns, small chop
1 head of cauliflower, small chop
a handful of radishes, sliced
3 inches of Daikon, sliced into little sticks
2 slices of red onion, diced small

then I threw in a little fruit, optional of course:
handful of grapes
handful of blueberries

I think some dried cranberries or raisins would be nice here!

I broke up a handful of fresh pecans as well.

Mix up a quick dressing of:
1/3 cup of homemade mayo
2 Tbsp light raspberry balsalmic vinegar (any light vinegar will work)
1 tsp raw organic honey
a small pinch of salt
Whisk away!

Pour the dressing over the salad and toss, toss, toss. Let it mingle a while, the flavors just keep getting better….toss every once in a while. You can put it in a container with a lid and just give it a shake from time to time….keep it chilled.

This morning I had it for breakfast with bacon crumbled over the top!raw bowl

And, that’s Lunch

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and thats lunch

All right, one last one for today.
Lunch kind of just happened today, but happened really well!

So, I posted earlier about a little cucumber veggie salad that I like alot made with chopped veggies, mayo, Sunny Paris Seasoning, fresh garlic, S&P and a little vinegar. Well, the nice thing about that mix is it gets better as it sits, and I had a little (very little!) left over last night, and I kept it! I decided to make a salad at lunch and a sweet potato and a little leftover grilled chicken.

I just made a salad with spinach and lettuce leaves. Added a little more veggies (more radishes, carrots, a stalk of hearts of palm) and a tiny bit of organic feta cheese (goats). I hit the whole bowl with a small dollop of mayo, a little more vinegar, and dumped the remainder of last nights salad on top! mix mix mix . wow and WOW! look at that plate! I sort of went into a trance while I was eating away, ended up not even eating much of the chicken and of course devoured that tater!

So this I guess is kind of a recipe? More of a guideline of how quick and easy paleo lunches can be! Keep easy things on hand like leftover proteins, lettuce, fresh organic veggies, and a fresh jar of your home made paleo mayo at all times!

Hope you like my pretty plate, I know I did!

Simple Green and a Cucumber Mix up

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good stuff salad

So this salad is too easy not to try, and there are so many variations you can make it your own! I actually had this one published in Paleo Magazines Reader’s Choice Cookbook!
I have a soft spot for broccoli! Broccoli is always the base for this salad for me. And avocado (but I didn’t have any on hand that day…wah!).

So here is what happens:

Bring a pan with about an inch of water in it to a boil.
Throw in a large handful of broccoli florets and let them cook about 2-3 minutes….you do not want them to get mushy!
While that is happening, place the following in a bowl…
Chopped veggies! Tomatoes, radishes, cucumbers, carrots, avocadoes, celery…whatever catches your eye that day!
Strain and drain the broccoli…then dump out on a paper towel to catch the last bits of water. Then add those to the bowl.
Into the bowl with a big spoonful of homemade mayo, salt and pepper to taste, and squeeze lemon juice all over it…then toss, toss, toss.

That is it! so easy and so good! (I think this is going to be lunch today too!)

Another variation I did last night was simply:
One cucumber, thinly sliced
sliced radishes and sliced carrots
Mash up one piece of garlic into the bowl
Salt and pepper, and a good handful of Penzey’s Sunny Paris Seasoning
A spoonful of mayo and this time I shook some light raspberry vinegar over the top…maybe 3 tablespoons?

toss and mix and toss….the longer it sits, the better it gets!

So delicious I just cannot say enough about these two easy salads that are so different every time you make it!

A Little Green

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dressedchopveggiesdressing

My sister-in-law posted her amazing avocado dressing recipe the other day and I tried to do something similar because, let’s face it, I love anything avocado! The cool green creaminess just sings in everything!

So at lunch yesterday I was just standing in front of the refrigerator, doors open of course, pondering what to throw together in a short time frame. My eyes kept going to the spinach, so spinach salad was in the works. I started with this Avocado dressing in the bowl and built the salad on top, gave it a toss and ate it with a baked sweet potato, just perfect!

Here is what happenned in the bowl:

Mashed about 1/4 of an avocado with some salt and some fresh garlic paste. (One bud of garlic, smashed, flatten and smear onto the cutting board with the side of your knife until it is almost invisible! scrape it up and pop it in the bowl! I added the juice of one lemon and a tablespoon of olive oil. I also put in about 1/2 tsp of Sunny Paris Seasoning from Penzeys (this stuff? you have GOT to have it in your pantry!).
Now wisk away…..until creamy and smooth.
I threw a big handful of spinach on top of the dressing along with some of my favorite chopped things like tomatoes, cukes, radishes, grapes and some chopped pecans.
I tossed it all until the dressing touched everything, and inhaled it!!!!!

This was super easy, and so flavorful!
Give it a try…and let me know what you think!