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'... Matcha Green Tea Smoothie

Sipping this Matcha Green Tea Smoothie makes me feel super healthy. Probably because Matcha tastes earthy to me and is a vibrant green color. Speaking of Mother Earth... now I'm ready to get outside to enjoy this sunny 70 degree morning by going for a walk or bike ride. Can't decide so maybe I'll do both.

Good thing this smoothie provides a caffeine kick cause I'll need extra energy for powering through two workouts.

Matcha Green Tea Smoothie

Adapted From: The Kitchn

Makes 1 Serving

Stars of the Show:

• 1 tbsp matcha green tea powder
• 1 tbsp honey
• 1 date, pitted
• 1 cup coconut milk
• ice, to taste

And Action:

Pulse all ingredients in the blender until smooth. Enjoy!

Doin' Some Cookin'... Banana Pancakes

Mother's Day is right around the corner and spoiling myself with pancakes from Union Kitchen for brunch has become sort of a tradition but not this year because I've embarked on my weight loss journey and my body is loving the Whole30 program.

Because I'm committed to getting the weight off I don't feel I'll be missing out on their pancakes after giving this recipe for Banana Pancakes a try. These pancakes tasted better than imagined and reminded me of banana bread. So flippin' good!! Pun intended. In fact, I don't think they could be batter. Ha! I crack myself up.

Make sure you do not blend the batter ingredients because the "mushing" is what helps to create a fluffy texture.

This recipe is super simple to make and you'll be surprised that breakfast is ready in under 10 minutes. Perfect for rushed school and work mornings and I can almost guarantee that you probably have all of the ingredients on hand to make these.

Because these hit the table quickly you can keep hitting the snooze button longer. I'd chose sleep over breakfast but now I don't have to.

I served these Banana Pancakes with a side of fully cooked breakfast sausage links that I browned in a skillet while the pancakes were cooking. This made for one tasty breakfast, the maple syrup wasn't missed at all, and I didn't end breakfast feeling heavy. These pancakes are light, airy, and something you can indulge in. If you're really hungry I would suggest spreading them with almond butter and sliced bananas and serve with a side of strawberries.

This breakfast gave me energy to get laundry done and get the house cleaned up. The added energy could be coming from the extra sleep but I'm crediting the pancakes. Ha!

Banana Pancakes

Adapted From: Something Swanky

Makes 1 Serving

Stars of the Show:

• 1 banana
• 1 egg
• 1 tbsp coconut almond butter
• pinch of baking soda
• cinnamon, to taste
• splash of vanilla

And Action:

Preheat a skillet coated with nonstick spray over medium.

In a bowl, mash the banana until mostly smooth. Whisk in the egg until incorporated. 

Mix the rest of the ingredients folding them into the batter.

Pour half the batter into the skillet and cook for 3 minutes, flip, and cook for another 1-2 minutes. 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!