Doin' Some Cookin'... Southwestern Superfood Salad

I'm back on my Whole30 kick and have a pretty sweet reward in mind for completion. Day one of Whole30 was a much needed body reset because I woke up bloated from a day of poor eating yesterday.

This salad is packed with peaches and avocado on a bed of arugula with a zesty smoked almond cilantro pesto dressing. This is a flavor kick in the mouth. If I wasn't on Whole30 I would have added grilled corn, quinoa, and black beans. I forgot to add my grape tomatoes too. An afterthought was that if I wasn't also trying to keep this meatless a citrus grilled chicken breast would have been a nice addition as well.

The pesto recipe is going to be saved for the next seafood night.

The salad is light and refreshing and provides the perfect fuel for a good workout. Today I focused on working out triceps, shoulders, and hips. It's been over a month and a half since I've been able to workout due to bronchitis and strep at the same time. Definitely fatigued my muscles and it felt so good to earn that afternoon nap.

Now that I'm back in the fitness game I need to find a sturdy one piece swimsuit for the gym (in a smaller size than my suit from last summer, yay!!) so I can get in that lap pool.

Make this meatless salad for a meal that will come together in less than 20 minutes.

Southwestern Superfood Salad

Adapted From: Camille Styles

Makes 1 Serving

Stars of the Show for the Salad:

• 1/2 cup cherry tomatoes, halved
• 2 cups arugula
• 1 peach, sliced
• 1/2 avocado, cubed
• 1/4 cup smoked almonds

Stars of the Show for the Pesto:

• 1 cup fresh cilantro
• 1/2 cup fresh parsley
• 1 garlic clove
• 1/4 cup smoked almonds
• 1/4 cup olive oil
• 1/2 avocado
• 1 tbsp lime juice
• pinch of red chili flakes
• 1/4 tsp sea salt

And Action:

 

Add all ingredients for the pesto in a blender and pulse until smooth.

In a large bowl, combine the salad ingredients. Toss with the desired amount of pesto. Enjoy!

Doin' Some Cookin'... Avocado Tuna Salad

Tuna salad sandwiches in my household consist of tuna and mayo. We're simple like that when it comes to tuna. However, with being on this weight loss journey I have branched out and tried a handful of tuna salad recipes and am loving how versatile canned tuna can be and it's a pantry staple. 

This Avocado Tuna Salad has a lot going on but trust me it all works even Little Man loved it and chose a tuna salad sandwich over hot off the grill chicken. So you know this is good. But feel free to opt anything that doesn't float your tuna boat. 

Mayonnaise gets replaced with avocado which helps add creaminess and acts as a binding agent and onions, celery, and apple give it some crunch. 

Avocado Tuna Salad 

Adapted From: HelloHealthy

Makes 2 Servings

Stars of the Show:

• 1 can tuna, drained
• 1/2 avocado
• 1/4 cup celery, chopped
• 1/4 cup red onion, chopped
• 1/4 red apple, chopped
• 1/8 cup walnuts, toasted
• 3 tbsp pickle juice
• 1 tsp dried dill
• 1/2 tsp spicy brown mustard
• 1/8 tsp cumin
• salt and pepper, to taste

And Action:

In a small bowl, mash avocado until smooth. Combine the rest of the ingredients. Serve on toasted bread. Enjoy!

Doin' Some Cookin'... Spicy Bacon Egg Salad

I despised egg salad as a child and grew to love it as an adult. Whenever I hard boil eggs for my week any that were cracked in the process of cooking I would set aside and make an egg salad sandwich. There is something so satisfying when I bite into that cold sandwich.

Whenever I've made egg salad in the past it has never been more than a couple of hard boiled eggs mixed with some mayonnaise, mustard, salt and pepper and then slathered between two slices of bread.

Now that I'm following the Whole30 diet and cutting carbs the sandwich actually doesn't sound that great but lettuce wraps excite me so this Spicy Bacon Egg Salad has me jumping for joy!

Crispy bacon, green onions, and creamy chopped eggs gets mixed with a tablespoon of mayonnaise and Sriracha. Instead of slathering this egg salad between bread I scooped it into iceberg lettuce leaves to eat as a wrap. This honestly is the best egg salad I have ever had! I kept sneaking spoonfuls while I was mixing this up. It's that good.

Spicy Bacon Egg Salad

Adapted From: HelloHealthy from MyFitnessPal

Makes 3 Servings

Stars of the Show:

• 4 slices turkey bacon, cooked and crumbled
• 1/6 cup green onions, chopped
• 1 tbsp mayo
• Sriracha, to taste
• salt and pepper, to taste
• 3 hard boiled eggs, peeled and chopped

And Action:

Stir all ingredients together until well combined. Serve 1/3 cup of the mix in an iceberg lettuce leaf and wrap. Enjoy!

Doin' Some Cookin'... Cucumber Salad with Chia Seed Strawberry Vinaigrette

As you can see my all of my recent blog posts salads have become my go to because of the endless possibilities of flavors and textures. With the weather warming up I find myself craving cooling foods.

I love salads with fruit in them. There is something refreshing about biting into a juicy strawberry with a forkful of greens. Ah-mazing!

This salad is a bed of spinach topped with crisp cucumbers, juicy strawberries, and drizzled with a chia seed strawberry vinaigrette.

The vinaigrette is liquid gold with fresh strawberries, zesty lime, and crunchy chia seeds... superfood sneak for the win!!!

Cucumber Salad with Chia Seed Strawberry Vinaigrette

Adapted From: Food Faith Fitness

Makes 1 Serving

Stars of the Show for the Vinaigrette:

• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• salt and pepper, to taste
• 1/3 cup strawberries, chopped
• 1 tbsp olive oil
• 1 tsp chia seeds
• dried cilantro, to taste

Stars of the Show for the Salad:

• 1 large cucumber, quartered
• 2 cups spinach
• 1 cup strawberries, quartered
• 1 tbsp fresh mint

And Action:

Add all ingredients for the vinaigrette in a small container with a lid and shake until well combined. 

Mix salad ingredients together in a bowl. Toss evenly with the vinaigrette. Enjoy!

Doin' Some Cookin'... Asian Tuna Salad

Tuna salad is one of my absolute favorites for lunch or a quick snack so canned tuna is a pantry staple. Little Man loves it with just mayo and gets tuna sandwiches packed in his lunch once or twice a week. I on the other hand love variety and obviously trying new recipes so when I came across this recipe for a low-carb tuna salad I knew I had to make this for my lunch this week.

What takes this tuna salad over the top is the dressing, which is a sesame peanut dressing. Reminds me of the peanut dipping sauce they use for spring rolls. Yum!

In this tuna salad you get the perfect balance of tuna, crunch from the cucumbers, and a punch of flavor. You have to try it.

This salad can be prepared the night before by simply keeping the dressing and greens in separate containers, perfect to pack for work lunches.

Asian Tuna Salad

Adapted From: HelloHealthy from MyFitnessPal

Makes 1 Serving

Stars of the Show for the Dressing:

• 1/2 tbsp sesame oil
• 1/2 tbsp rice wine vinegar
• 3/4 tbsp peanut butter
• 1 tbsp lemon juice
• 1/4 tsp soy sauce
• sea salt, to taste

Stars of the Show for the Salad:

• 1/2 can tuna, drained and flaked
• 2 cups spinach
• 1/4 cup cucumbers, quartered
• red onions, chopped, to taste
• sesame seeds, to taste

And Action:

Combine all dressing ingredients in a small container with lid and shake vigorously until mixed. 

In a bowl, toss the salad ingredients until combined. 

Add the dressing and toss to combine. Garnish with sesame seeds. Enjoy!

Doin' Some Cookin'... Pickle Potato Salad

The instant the temperature starts to warm up my cravings for watermelon and potato salad increases exponentially. One is good for the waistline while the other is not. Or is it?

This recipe uses just one tablespoon of mayo and to be honest you could do away with it entirely. This potato salad also reminds me of how I make a salad at the salad bar... anything I have on hand that sounds good together goes into this. I like a lot of mix-ins. The people at Cold Stone hate me. 

Speaking of Cold Stone... my biggest craving while following Whole30 is ice cream because I want something cold. My go to is usually an iced coffee with coconut milk but now I can have a serving of chilled potato salad and it's more satisfying. 

I have finally perfected my potato salad recipe and can't wait to make this over and over again over the Summer. Bookmark this one for your Memorial Day picnic coming up and I promise it won't disappoint. I'll even share with you a secret ingredient that's not listed in the recipe below... bacon drippings mixed in. 'Nuff said. 

Pickle Potato Salad

Adapted From: Spabettie

Makes 4 Servings

Stars of the Show:

• 3 russet potatoes, peeled, cubed, boiled, and drained
• 5 hard boiled eggs, chopped
• 1 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp yellow mustard
• 3 dill pickles, chopped
• salt and pepper, to taste
• 3 celery stalks, chopped
• onion powder, to taste
• parsley, to taste
• 4 slices bacon, cooked and crumbled
• 3 garlic cloves, minced

And Action:

Mix all ingredients in a large bowl until well combined. Eat at room temp or serve chilled. Enjoy!

Doin' Some Cookin'... Tuna Salad

Great news... I finally broke my six week plateau with a 2.2 pound loss this week. That's a total of 16.3 pounds since January 2016. I went through a couple stacks of clothing I put away that didn't fit and I was thrilled to see how many articles of clothing I added to my wardrobe, both tops and bottoms.

One of things that has led to my success with weight loss has been meal planning. Here's what has worked for me:

1. On Friday night after work I go to Starbucks and get a Venti Iced Coffee Unsweetened with Coconut Milk and Cinnamon Powder. Once home I plant myself on the couch since I am exhausted from my work week and I know I've earned some down time. As I go through my favorite blogs and Instagram accounts I bookmark recipes that I just have to make that are Whole30 diet compliant. I bookmark just about every salad and smoothie. These have been my obsession lately.
2. On Sunday morning I go through the recipes I bookmarked and make my grocery list and then head to Whole Foods or Costco. 
3. Every night after I lay Little Man down for bed I create my meal plan using WebMD's Food & Fitness Planner calculating the calories in the recipes and basing my day around my calorie goal. After I'm done meal planning I make Little Man's lunch first and then mine. 

Without a plan in place I have to wing my meals from the local fast food/restaurant options we have close. Believe it or not, I have found diet compliant options at just about every place, except McDonald's and Popeyes. No biggie. The food at these places is shit. Not that I won't get a craving for nuggets and fries on road trips cause that does happen.

Tuna sandwiches are Little Man's favorite and whenever we open a can I make half with just mayo and use the other half to try a new tuna salad variation. I think I may have found a new favorite.

This tuna salad is heavy on the veggies, a tasty way to get them into your diet, and a super easy lunch to throw together. Instead of using mayo I used olive oil and lemon juice.

Tuna Salad

Adapted From: Oh, That's Tasty!

Makes 1 Serving

Stars of the Show:

• 1/2 can of tuna, broke up 
• 1/4 cup red onion, chopped
• 1/2 of a lemon, juiced
• 1 tbsp olive oil
• dried parsley, to taste
• salt and pepper, to taste
• 3/4 cup bell peppers, chopped
• 1/2 cup cherry tomatoes, halved
• 1 tbsp capers

And Action:

Combine all ingredients in a bowl and toss well. Enjoy!

Doin' Some Cookin'... Italian Chicken Salad

I've been making nothing but salads and smoothies because they are so refreshing on these hot Texas days and no surprise... here's another salad recipe.

This Italian Chicken Salad is simple to make but incredibly flavorful. It's the dressing that takes it over the top and I know it's because of the oregano and fresh garlic.

Italian Chicken Salad

Adapted From: Yummy Tummy

Makes 1 Serving

Stars of the Show for the Salad:

• 1 head romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• handful chopped red onion
• 4 oz chicken breast, sautéed in olive oil

Stars of the Show for the Dressing:

• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1/4 shallot, shaved thinly
• dried oregano, dried parsley, salt and pepper, to taste

And Action:

Toss the salad ingredients with the dressing. Enjoy!

Doin' Some Cookin'... Turkish Chopped Salad

With the Spring temps here in Texas my craving for fresh veggies is at an all-time high. Nothing is better than a bowl of brightly colored crunchy veggies.

This chopped salad is a guaranteed way to make sure you are eating your veggies and yes, I was able to eat the entire salad in one sitting. It tasted that good and reminds me of summer. This dish will be the perfect accompaniment every time the grill gets fired up.

There will obviously be a lot of chopping required... too bad chopping doesn't qualify for my work out.

... and just a heads up... this salad does not hold up well overnight and becomes mushy so only make what you plan on eating at that time.

Turkish Chopped Salad

Adapted From: Melissa Joulwan's Well-Fed Ingredients For A Happy

Makes 2 Servings

Stars of the Show for the Dressing:

• dried parsley, to taste
• 1 lemon, juiced
• 1 clove garlic, minced
• 1/8 tsp cumin
• 1/8 tsp paprika
• 1/8 tsp dried oregano
• 2 tbsp olive oil
• salt and pepper, to taste

Stars of the Show for the Salad:

• 1 cucumber, peeled and chopped
• 1 green bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1/4 red onion, chopped
• 6 radishes, chopped
• 1/2 jar kalamata olives, halved

And Action:

Mix the salad ingredients in a large bowl and add the dressing ingredients. Toss well to combine. Enjoy!

Doin' Some Cookin'... Southwestern Steak Salad with Cilantro Avocado Dressing

I am a sucker for a steak salad from Union Kitchen. The only problem is that it's $15 and that is ridiculously expensive and that's not including tip. Their salad is so simple too: hangar steak on a bed of arugula with tomato slices, red onion, cilantro, blue cheese crumbles, and a white vinaigrette dressing. This salad was my standard until I came across this recipe last weekend and bookmarked it to make this week.

No, they are not even remotely similar in flavor profile but when I am craving a steak salad this will be my new go to.

This salad is loaded with veggies and a heaping serving of protein which makes for one tasty and satisfying meal. I finally perfected a pan seared steak and that alone is a win.

Because of the Tex-Mex flavors the only thing that could make this salad better would be a strawberry mojito. Darn you Whole30!!!

Southwestern Steak Salad with Cilantro Avocado Dressing

Adapted From: Joyful Healthy Eats

Makes 1 Serving

Stars of the Show for the Salad:

• 8 oz flatiron steak, pan seared in olive oil and seasoned with salt and pepper
• 1 romaine lettuce head, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup orange bell peppers, sautéed
• 1/2 avocado chunks
• cilantro, to taste

Stars of the Show for the Dressing:

• 1/2 cup cilantro
• 1/2 avocado
• 1 lime, juiced
• 1/2 tbsp red wine vinegar
• 1/2 tbsp olive oil
• 1/8 tsp red pepper flakes
• 1/8 tsp cumin
• salt and pepper, to taste

And Action:

Layer the salad ingredients on top of the romaine lettuce. 

Mix the dressing ingredients until smooth. Drizzle on salad. Enjoy!

Doin' Some Cookin'... Greek Potato Salad

Before Whole30 I was not much of a potato fan, unless it was french fries or tator tots. I'll never forget Day 3 of my first round of Whole30 because I was feeling hungry and that sweet potato with dinner was so satisfying. From there on I looked forward to any excuse to have them.

When I first started the Whole30 program all other potatoes were off limits except sweet potatoes and that's when it hit me that I wouldn't be able to enjoy potato salad while following the program. Recently my prayers have been answered and now potatoes of all varieties are allowed. Wahoo!

I'm sort of obsessed with the Official Whole30 Recipes account on Instagram and love all of the recipe ideas that get posted. I recently saved one for Greek Potato Salad which went perfectly with the Roasted Stuffed Pork Tenderloin. The potatoes are boiled and then tossed in a lemon herb olive oil sauce. Best part is that it's Little Man approved.

Since I have plenty of leftovers I am looking forward to mashing the leftovers and making potato pancakes so I can top them with fried eggs for breakfast. My mouth is watering just thinking about it.

Greek Potato Salad

Adapted From: Official Whole30 Recipes

Makes 4 Servings

Stars of the Show:

• 9 Yukon gold potatoes
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 lemon, juiced
• dried parsley, to taste
• dried oregano, to taste
• 4 garlic cloves, minced
• sea salt and pepper, to taste

And Action:

Boil a large pot of salted water and add the potatoes. Cook for 15 minutes or until fork tender. Drain the potatoes and add them back to the hot pot to help dry them out. Combine the rest of the ingredients in a small bowl and drizzle over the potatoes, toss to coat. Enjoy!

Doin' Some Cookin'... Pecan Chicken Salad

Chicken salad sandwiches are a favorite of mine but you never know what you're going to get when ordering them out. The combinations are endless. I prefer mine to be light on mayonnaise and with grilled chicken. You can adapt the recipe to suit your tastes.

I finally found a repeat worthy chicken salad. I couldn't stop saying, "oh my gosh this is so good". I kept stealing bites of it before I serving the chicken salad on a bed of spinach with a side of strawberries.

Another thing I love about this chicken salad is that a big batch can be made in advance for easy lunches or light dinners. Delicious, healthy, and Little Man gobbles this up.

Pecan Chicken Salad

Adapted From: Official Whole30 Recipes on Instagram

Makes 3 Servings

Stars of the Show:

• 3 grilled chicken breasts, cut into bite-sized pieces
• 1/2 cup chopped pecans
• 1/2 cup red grapes, quartered
• 2 tbsp mayonnaise
• onion powder, celery seed, celery salt, and black pepper, to taste

And Action:

Stir all ingredients in a bowl together until well combined. Enjoy!

Doin' Some Cookin'... Tomato Cucumber Salad

Last night I was stalking some of my favorite Instagram accounts and while on the Official Whole30 Recipes page I came across a photo of for a Tomato Cucumber Salad and instantly thought of Summer. I'm so happy that I've made the commitment to my second round of Whole30 because swimsuit season is right around the corner and I am no where near being ready to hit the beach or pool. Hell, most nights I'm not ready to hit the shower and avoid looking at my naked self in the mirror. Ha!

After a recent grocery haul at Costco I had an abundance of tomatoes and cucumbers so making this recipe was a no brainer and I was craving a taste of Summer for a boost of motivation to keep pushing through.

This salad is fantastic on its own but would make the perfect accompaniment to any Summer meal, especially grilled protein of choice.

I love the crunch of the cucumbers but the liquid that draws out of the cucumbers and tomatoes from the salt when mixed with the olive oil and vinegar is the absolute best. If I wasn't on a round of Whole30 I would sop it up with crusty bread.

Feel free to get creative and add alter this recipe with other Mediterranean ingredients you may have on hand... kalamata olives, artichoke heart, and topped with feta. Yum!

Tomato Cucumber Salad

Adapted From: Official Whole30 Recipes on Instagram

Stars of the Show:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• sea salt and black pepper, to taste
• dried dill, to taste
• 5 Roma tomatoes, quartered
• 2 cucumbers, cut into 1/2" chunks and then quartered
• onion powder, to taste

And Action:

Combine all ingredients in a large bowl and toss gently to combine. Enjoy! 

Doin' Some Cookin'... Superfood Salmon Salad

While reading one of my favorite blogs last weekend, Camille Styles, a recipe for a salmon salad was posted and I knew I just had to make it so I added all of the necessary ingredients to my grocery list and picked everything up during my weekly Whole Foods trip.

This salad is packed full of superfoods: avocado, salmon, garlic, kale, lemon, olive oil, blueberries, sunflower sprouts, and walnuts.

These are ingredients I would have never thought to put together and there's something about it that just works. To me, it's like a basket from Chopped. I would have been dumbfounded. The real star of this dish is the vinaigrette, it's sweet, spicy and addictive. While slicing the avocado I would take a piece and dip it in the vinaigrette. So damn good.

Ultra-healthy, flavorful, and filling... make this now. 9 superfoods. 9 superfoods!!

Superfood Salmon Salad

Adapted From: Camille Styles

Makes 2 Servings

Stars of the Show for the Salad:

• 4 cups baby kale
• 1 avocado, sliced
• 1 1/2 cups sunflower sprouts
• 1/2 cup toasted walnut halves
• 1 cup blueberries
• 1 anjou pear, cubed
• (2) 4 oz smoked salmon
• sea salt and pepper, to taste

Stars of the Show for the Vinaigrette:

• pinch of basil
• 2 lemons, juiced
• 2 tbsp rice wine vinegar
• 2 tsp Sriracha
• ground ginger, to taste
• 2 garlic cloves, minced
• 1/4 cup olive oil
• sea salt and pepper, to taste

And Action:

Combine all of the ingredients for the vinaigrette in a small bowl and whisk together. 

Add kale to a bowl and drizzle half of the vinaigrette over the leaves. Massage the kale with your hands until the kale starts to soften.

Add the rest of the salad ingredients and toss to combine. Drizzle with the rest of the vinaigrette. Enjoy!

Doin' Some Cookin'... Mediterranean Tuna Salad

Little Man and I love love love tuna sandwiches. There is nothing more refreshing than a tuna sandwich on a hot day and a little unknown until now fact about me... they are my number one late night craving.

I've only made my tuna salad two ways to date:

1. Mixed with nothing but mayo since Little Man likes it this way and I'm forever a 7 year old as well, or
2. Mixed with nonfat plain Greek yogurt, mustard, capers, red onion, and salt and pepper because I can no longer be in denial that I'm growing older.

With early Spring in full effect here in Texas my mind has drifted to vacation planning and one of the destinations that is still on my bucket list is Italy. While researching my perfect getaway I came across this recipe for a Mediterranean Tuna Salad and bookmarked it since it was Whole30 compliant.

When I mixed up the batch of smoked tuna with lemon juice, sliced black olives, mint, and pickled banana peppers I was instantly transported to the coast of Italy. While I may not be able to afford that dream trip again this year because my sights have been set on purchasing a backyard, err, a home and setting aside all additional funds into savings for a down payment I can at least take my taste buds on a tour of Italy without breaking the bank.

I ate this on it's own but if you are following a low carb diet you can serve with sliced cucumbers, stuff the tuna salad into a red bell pepper half, or make a lettuce wrap. Oh the possibilities for a fresh and light meal and for getting out of a tuna salad slump.

Mediterranean Tuna Salad

Adapted From: Mel Joulwan's Well Fed

Makes 2 Servings

Stars of the Show:

• 1 package smoked tuna (or a can of tuna packed in olive oil)
• 5 black olives, sliced
• 2 pickled banana peppers (pepperoncini), sliced into rings
• 5 fresh mint leaves, chopped
• 1 tbsp lemon juice
• salt and pepper, to taste
• 2 tbsp mayonnaise

And Action:

Combine all ingredients in a bowl and use a fork to break up the tuna and combining the ingredients. Take a taste and season as needed. Enjoy!

Doin' Some Cookin'... Hamburger Salad

Burger cravings have come and gone throughout this round of Whole30 so I was ecstatic when I came across this recipe for Hamburger Salad and could finally satisfy the craving.

This salad has all of the burger flavor without the bun. Pickles, tomatoes, red onions, and seasoned beef gets topped on romaine lettuce and then drizzled with "special" sauce. This salad can be easily adapted to suit your taste. Add any "toppings" you enjoy on your burgers. Next time I may sprinkle with some toasted sesame seeds for the missing "bun" taste, and add some bacon and avocado slices.

Little Man actually exclaimed that this is a "must make again!" recipe. He has always turned up his nose to salad. No, he didn't have all the same burger ingredients as me but then again he likes his burgers with nothing but lettuce.

He's right, this is a "must make again" recipe. It's hearty, meaty, absolutely satisfying, and with an early Spring here in Texas lots of iced green tea and salads are on the menu, especially this one.

Hamburger Salad

Adapted From: PaleoLeap

Makes 4 Servings

Stars of the Show for the Salad:

• 1 lb lean ground beef
• 1/2 red onion, chopped
• 2 garlic cloves, minced
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 4 dill pickle spears, sliced
• 1 tbsp olive oil
• sea salt and pepper, to taste

Stars of the Show for the Dressing:

• 4 tbsp mayonnaise
• 2 tbsp ketchup
• 1 tsp white balsamic vinegar
• 1 dill pickle spear, chopped
• 1 tbsp red onion, chopped

And Action:

Heat olive oil in a large skillet over medium high heat. Add beef and any seasonings you use for your burger patties (I love using a slider spice mix and adding the garlic cloves and 1 tbsp onion powder). Stir the beef frequently until cooked and no longer pink, about 7-8 minutes. 

Remove meat from the stove and allow to cool. 

In a bowl, combine the ingredients for the dress and mix well.

Combine the salad ingredients in individual bowls (in case of leftovers to avoid wilted lettuce) and drizzle with dressing. 

Doin' Some Cookin'... Monkey Salad

Monkey Salad is a super simple fruit salad making for a great midday snack or for breakfast with a couple hard boiled eggs.

Perfect to make and share with your favorite little monkey for their lunchbox. Little Man's nickname has been "Monkey" since he was born.

Monkey Salad

From: Good Cheap Eats

Makes 1 Serving

Stars of the Show:

• 1 banana, sliced
• 1/8 cup unsalted cashews
• 1 tbsp unsweetened coconut flakes

And Action:

Layer ingredients and lightly mix. Enjoy!

Doin' Some Cookin'... Chicken Salad with Grapes

One of my absolute favorite chicken salads comes from H-E-B. It is so unhealthy though with 30g of fat per serving. As much as I'm looking forward to sweater weather I don't want it to be because I'm trying to hide the fat I'm packing around.

So a healthier chicken salad recipe is needed for when that craving hits.

This one uses yogurt instead of mayo which I think brightens up chicken or tuna salad and this uses a store-bought rotisserie chicken so I still get some of that H-E-B taste I know and love.

The celery was no longer good when I went to make our lunches so I had to go without. Next time I'll make sure I can add it for that crunch I like in my chicken salads... maybe with some onions too.

Chicken salad makes it's way into my son's lunchbox rotation and he loved this variation.

Chicken Salad with Grapes

Adapted From: Simply Gourmet in Southie

Makes 2 Servings

Stars of the Show:

• 8 oz rotisserie chicken, skin removed
• nonfat Greek yogurt, to taste
• poultry seasoning, to taste
• black pepper, to taste
• 1/2 cup red grapes, halved
• splash of lemon juice

And Action:

Place chicken in a large mixing bowl and add the rest of the ingredients. Mix well to combine. Enjoy!

Doin' Some Cookin'... Taco Salad

Taco Salad

Adapted From: Epicurious Community Table

Makes 1 Serving

Stars of the Show:

• 3/4 cup cooked ground turkey seasoned with salt free taco seasoning, 1/2 tsp crushed red pepper, 1/2 tsp cumin, salt and pepper to taste
• 2 cups spinach
• 6 cherub tomatoes, halved
• 1/2 avocado
• 3 tbsp salsa

And Action:

Combine all the ingredients together over a bed of the spinach. Enjoy!

Doin' Some Cookin'... Mediterranean Lentil Salad

This Mediterranean Lentil Salad is protein packed with veggies and mixed with a tangy balsamic vinaigrette. Lentils should be a part of every healthy diet as they are fat free and low calorie. I was even able to get Little Man to try this by strategically serving him just the lentils and cucumber bites.

This salad keeps well in the fridge and is perfect to pack for lunch to take to work.

Next time I will add any of the following extras: kalamata olives, green bell peppers, celery, artichoke hearts, capers, pine nuts, and oregano.

Mediterranean Lentil Salad

Adapted From: Alida's Kitchen

Makes 4 Servings

Stars of the Show:

• 1 cup chopped red onion
• dried parsley, to taste
• garlic powder, to taste
• 1 cup dried green lentils, sorted and rinsed
• 1 cup grape tomatoes, halved
• 1/2 cup cucumbers, diced
• 1/2 cup feta cheese
• sea salt and black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp water
• 3 tbsp balsamic vinegar
• 2 tsp Dijon mustard

And Action:

Boil 2 1/2 cups water, add lentils. Reduce heat to a simmer and cook uncovered until lentils are tender, about 25 minutes. Drain.

To make the vinaigrette, combine the vinegar, water, olive oil, mustard, and garlic to a small saucepan. Heat on low until warmed.

Place lentils in a serving bowl, add cucumbers, tomatoes, parsley, feta, and vinaigrette. Toss to combine. Season with salt and pepper. Enjoy!