I am almost ashamed to admit that this is the first kale recipe I have ever posted. That's right, before today, if you had typed “kale” into my blog's search box, you would have gotten a nice little not found message. Not anymore, though! It's not that I've never cooked with kale, but I certainly haven't done it enough if I haven't had the opportunity to blog about it. Kale is one of the healthiest foods you can eat and it's extremely versatile. It can be used in smoothies, pasta, pizza, and salads. Years and years ago I even made kale turnovers as a side dish to a meal.
If you haven't done much cooking with kale, this recipe is a great place to start. Fresh kale leaves are firm, with ... [Continue Reading]
My recent posts have been full of sweet treats, so I thought it was time to share something healthy to start the week off on the right foot. Healthy certainly doesn't mean that you won't be excited to dig in to this Southwest Quinoa Salad, though. It's full of good for you ingredients that are also full of flavor. I used red quinoa for the first time in this salad, and love the added color that it brings to the dish. Quinoa is a great base for the salad because it soaks up the flavors of the seasonings, and some red bell pepper balances out the textures by adding some crunch.
Be sure to mix up the easy guacamole to add to your bowl- it will only take a minute and is delicious with the ... [Continue Reading]
Looking for healthy lunch ideas that will also keep your tastebuds happy? Quinoa Salad with Grapes, Celery, and Chicken is a great option. I made this for dinner one night and the leftovers were perfect to pack and take with me for lunches at work over the next few days. I added chicken to the salad to make it more substantial since I planned on serving it as a main dish. You can leave it out if you prefer a vegetarian meal. The quinoa itself is high in protein, which helps to fill you up and keep your energy level going strong for the next few hours.
I love how this salad keeps it simple. There aren't too many ingredients or complicated steps, so that the flavors of each component can ... [Continue Reading]
I know many of you might be feeling done with summer heat and ready for fall. I'm still enjoying summer and hoping it will stay around a little longer. I love the sunshine (not ready for those overcast days!) and being able to eat and play outdoors without worrying about jackets and long pants. I love summer fruits and vegetables, cooking dinner on the grill, and spending the evening outside.
Another reason I'm wishing summer would stick around for awhile? Next week I'll be back to teaching after my maternity leave, and I'm just not feeling ready to leave these little sweethearts yet.
Before the season ends, I'm trying to enjoy fresh summer tomatoes and basil to their fullest, and this ... [Continue Reading]
One of the best parts about summer is being able to cook dinner on the grill. Summer salads like this one are great for warm days when you don't want to turn on your stove or oven, or eat a big, hot meal. Spend a few minutes indoors mixing up a quick vinaigrette to season the chicken and vegetables, and then head outside to enjoy some fresh air and relaxing family time while the meat and squash are grilling. Then chop and toss it all together, and it's time to enjoy dinner, preferably outdoors!
We really, really enjoyed this salad. The summer squash is the star of the meal, and the vinaigrette plus grilling add delicious flavor to both the vegetables and chicken. Peppery arugula works ... [Continue Reading]
You may have noticed that I haven't been posting as many recipes for sweets and other baked goods lately. That's because my pregnancy causes me to be glucose intolerant, meaning I don't have full gestational diabetes (as I did when I was pregnant with Julia), but am just borderline diabetic. While pregnant, I have to follow a special diet, limiting the amount of carbohydrates I eat, and sweets are off limits. Being pregnant and not able to indulge in cookies, pastries, ice cream, and other treats is not so fun, but having a healthy baby makes it totally worth it.
I chose to try this salad recipe because it fits the requirements for the carbs I'm allowed at dinner time. The carbs in this ... [Continue Reading]
Here's another main dish salad that's full of flavor, as well as filling protein and fiber. With a little kick of spice and a hint of sweetness, I thought this salad had a really nice balance of flavors. I added some baby arugula to the lettuce, to give a little peppery bite to the salad. The recipe calls for cherry or grape tomatoes, but I didn't have any on hand. I added some corn kernels to the black bean salsa instead, and next time would love to try using both corn and tomatoes for the most color and flavor.
We made this salad for dinner just two nights ago, and I enjoyed it so much that I couldn't wait to post it. I'm already thinking that it needs to be on the menu again next ... [Continue Reading]
Salad makes it onto our dinner table so often, it's nice to have a variety of recipes to make things a bit more interesting. This spinach salad has buttered almonds, apple slices, and crumbled feta- plenty of flavor to make eating salad seem like a treat.
If you're short on time (or want to make the salad even healthier), you can skip making the buttered almonds and just use toasted almonds instead. As is, this salad is great as a side dish. You can easily make it into a main dish salad by adding some grilled chicken for protein.
One year ago: Pan Roasted Chicken Breasts with Potatoes
Harvest Apple and Spinach Salad
Makes 4 servings
For the dressing:
1/4 ... [Continue Reading]
Homemade salad dressing is one of those things that is far better than store bought, and it hardly takes any effort to make. This recipe is especially easy, and can literally be made in less than 3 minutes. (Yes, I timed it!) I always have the ingredients for this dressing on hand, so even at the last minute I can mix up some of this homemade salad dressing.
I've been meaning to try other salad dressing recipes, but haven't had much incentive to because we love this dressing so much (and again, it's so easy and I don't have to buy any special ingredients). I'm sure I will sometime soon, though, because we're probably missing out on many other great salad dressing flavors!
I like to mix ... [Continue Reading]
On Monday I shared these multigrain rolls, which pair wonderfully with today's main dish salad. This spinach salad is topped with red bell pepper, red onion, pineapple, and grilled chicken. The chicken is sprinkled with chili powder and salt before grilling to give it a little spice. In the salad dressing, I substituted a jalapeno pepper for the habanero, because I was concerned that the habanero would be too spicy for my tastes. However, Brad and I both agreed that the dressing as I made it wasn't quite spicy enough. Next time, I might just go for it and try the habanero, or I might add a dash of cayenne pepper to the dressing.
I'm always looking for salad recipes that are filling enough ... [Continue Reading]
Usually when I make a salad to go with dinner, it is a combination of lettuce, carrots, cucumber, tomato, mushrooms, and sometimes avocado. While such a salad tastes good and provides lots of vegetables, it can become somewhat boring day after day. When I'm having dinner guests or just want something a bit more exciting, I often make this apple and spinach salad. I love green salads that include fruit, and the addition of crumbly blue cheese makes this salad feel special. The dressing is also one of my favorites- a delicious combination of citrus, Dijon, and honey.
Autumn Apple and Spinach Salad
Makes 6 servings
2 tablespoons fresh orange juice
2 tablespoons fresh lime ... [Continue Reading]
Here is a great meal for a summer evening when you don't feel like doing a lot of cooking. Only a few ingredients are required, and they combine to create a dish that tastes delicious. First you make a simple dressing out of lemon juice, olive oil, salt and pepper. The thin slices of zucchini marinate in the dressing, which cooks the zucchini slightly thanks to the acidic lemon juice. The only actual cooking required for this recipe is the cooking of the chicken breast halves (and a quick toasting of some pecans). Tossing the warm, cooked chicken slices with the other salad ingredients helps to slightly wilt the spinach and bring the flavors together.
The best part of this meal is that it ... [Continue Reading]