Posts tagged ‘salad’

Coconut Salmon Crab cakes

This is a rendition of one of my favorite recipes from Practical Paleo. I was inspired by a recent exotic purchase at Oro di Oliva – coconut it is!

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14 oz can pink salmon
1/2 package imitation crab meat, coarsely chopped
4 eggs
3 green onions, chopped
3 tsp. mustard (I always use Ringhand’s Beer Mustard)
1/4 c. Unsweetened coconut flakes
1 tbsp seasoning (I used Beautiful Briny Sea Salt French Picnic blend)
2-3 tbsp. coconut flour
2 tbsp. butter
Salad greens (your choice – I love arugula)
White coconut balsamic vinegar and Parisian lime olive oil from Oro di Oliva

Put all ingredients except butter, greens, oil, and vinegar into food processor. Pulse until mixed well and easy to form into cakes. Make cakes whatever size you like – I do a medium handful so I can have 2 or 3 on a salad, if you make them smaller they’re a great appetizer as well.

Melt butter in a frying pan over medium high heat. Add cakes and cook about 3 minutes per side, until golden brown.

Put greens on a plate and top with hot cakes. Mix equal parts oil and vinegar, use as dressing on top. I also added sunflower seeds.

This makes a great salad, and I also love making a breakfast Benedict – put a cake on an English muffin and top with a poached egg and the same dressing. Yum!

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Blue Chicken Salad with Honey Mustard dressing

Today’s lunch was just what I needed – a healthy salad that felt a little bit like spring (I’m having the winter blues). The chicken and dressing have some interesting spice choices, and it really hit the spot. Enjoy!

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Dressing:
3 tbsp. almond butter
1 tbsp. macadamia nut oil
Juice of one orange
1 tsp. honey
2 tbsp. brown mustard
3 tbsp. water
1/2 tsp. dried garlic

Salad:
1 lb. boneless, skinless chicken breast or tenders
2 tbsp. olive oil
1 tsp. chili powder
Salt & pepper to taste
Mixed greens
1 qt. blueberries
2 c. Red grapes, halved
4 oz. feta cheese

Heat the olive oil on medium high in a sauté pan. Slice chicken into bite-sized pieces and add to pan with chili powder, salt and pepper. Sauté until cooked through and no longer pink. Remove from heat.

Place a bed of mixed greens on four plates (the recipe serves four, but of course you can make them individually and save the ingredients in the fridge for the next meal). Top with blueberries, grapes, feta, and chicken.

Whisk all of the dressing ingredients together in a separate bowl. Spoon dressing over salad.

Enjoy!

Summer fruit salad jars

I don’t like to admit it, but outside of bringing me a lot of joy and taste bud delight, food is also a bit of an enemy to me. Like many women in America, I’m overweight, and have trouble controlling my food urges. Despite a love for fresh and healthy ingredients, when I get stressed or sad or lonely or angry, I head straight for the pizza, Cheetos, garlic bread and wine.

I’ve got a big week coming up with a lot of opportunity for things to go amiss, people to be disappointed and my tolerance for other human beings to go down. So I’m trying to be proactive. I find if I have some meals prepped I have a better chance of not going crazy on a bag of chips or a heavy duty lunch out.

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I’m getting back to basics with salad jars made with great summer flavors – here’s my recipe:

1/4 c. Cranberry pear white balsamic vinegar (www.orodioliva.com)
1/4 c. 18 year aged balsamic vinegar (www.orodioliva.com)
1/4 c. Olive oil
1 medium yellow summer squash, chopped
1 pint strawberries, chopped
2 peaches, chopped
4 oz. goat cheese
Salad greens (I used an organic herb mix)
4 tbsp. hemp seeds

Whisk the vinegars and oil together and put 3 tbsp. in the bottom of four mason jars. Top easy jar with 1/4 of the squash, berries, peaches and goat cheese. Fill the remaining space in the jars with salad greens and sprinkle hemp seeds on top.

The whole salad is approximately 350 calories. These jars should be sealed tight – they’ll last 4 to 5 days in the fridge, and travel well – just shake it up to coat with dressing when you’re ready to eat.

BBQ Cauliflower Salad

Salad jars make my week easier. I made my ranch dressing for this one, but there is nothing wrong with buying yours! I also take it easy and buy shredded carrots.

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Dressing:
Put the following in the food processor and go to town
1/4 c. Mayo
1/4 c. Sour cream
1/2 c. Buttermilk
1/2 small onion
1 tsp. garlic salt
1 tsp. parsley
1 tbsp. fresh dill (I go nuts with this because I love it and it grows in the cracks of my driveway)
1 lemon, juiced
Salt and pepper
Pinch of cayenne

Salad:
Make your roasted BBQ cauliflower by putting the florets of one head of cauliflower on a sprayed baking sheet. Sprinkle with salt and pepper, drizzle with olive oil and bake at 350 degrees for 10 minutes. Drizzle about 1/4 c. Of your favorite BBQ sauce on top, toss and bake an additional 5 minutes. Let cool.

Layer the following in this order, in a mason jar (makes 4 jars)
3 tbsp. ranch dressing
1 can black beans, rinsed and divided
Roasted BBQ cauliflower, divided
1/4 c. Corn
1/4 c. Shredded carrot
1/2 of a large red onion, chopped and divided
1 avocado, chopped and divided
Arugula to top

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