Pack~N~Go Lunch

The key to staying on track is being prepared.  I've made a bunch of meals for the week and have them loaded in the refrigerator and ready to go.  Good thing I have more energy than I know what to do with.  This is my favorite because it's my family's Garlic Salad recipe except for it's packed and ready to go.  The recipe can be found under Salad's (Garlic Salad).  Hope you are all set for the week. XOXO Tiffany.

The key is keeping the dressing separate, then you just pour on top and you are ready to go!

 Recipe:

Garlic Salad Dressing found on this blog!  Keep separate until ready to eat.  I put a small container of the dressing inside the jar with the salad.  Take it out and pour over top...enjoy!

See small container, then I place it inside the jar!  VOILA!

 

Chicken Avocado & Tomato Salad

Can you believe the end of summer is here?  I'm not sure why summer seems to go by so quickly, but it's a reminder to LOVE every minute of it when you're able to!  Today, I decided to make a quick lunch and just "BE" outside.  I REALLY DID nothing!  I just sat out on the front lawn with my dog and just soaked in the sun.  I'm sure in a month or two I'll look back on this day and and dream about how wonderful the grass felt and how amazing the sun (Vitamin D) felt on my skin.  Here is a tasty end of summer treat to use up those amazing tomatoes you have in the garden.  Keep DREAMING...WE ONLY LIVE ONCE!
Oh... and if you're one of my O blood type friends this is great except for the Avocado, but you can always have a few things on your avoid list every once in a while.

1 boneless chicken breast, sauteed on stove-top in a bit of olive oil, diced

1 ripe avocado, sliced

1 vine ripe tomato

1 bunch of fresh basil

1 handful of spinach leaves

Salt and Pepper to taste (Salt with Iodine)

3/4 tablespoons of olive oil

1 teaspoon balsamic Vinegar

Method

1)  Saute 1 boneless breast on stove-top in a bit of olive oil... I add Salt and Pepper. (I usually do a package of chicken a week and keep the breasts in the refrigerator for easy food preparation on quick meals, this way I can make the kids quick burritos, salads, sandwiches, pasta dishes...or whatever).

2) Place handful of spinach in a bowl

3) Add diced tomato

4) Add sliced avocado

5) Drizzle olive oil and balsamic vinegar over top, sprinkle salt and pepper to taste and GO SIT IN THE SUN with your yummy salad:)     

 

My Families Garlic Salad Dressing

My niece visited us last week and after I made this simple salad dressing one night she asked for it every night for dinner.  I promised her I would blog the recipe.  So here it is...  ENJOY:)

My Family Garlic Salad Recipe

1/4 cup vegetable oil 

(I use women's oil or a mix of flax oil and olive oil)

2 cloves garlic minced

1 1/2 tablespoons freshly squeezed lemon juice

2 1/2 tablespoons Raw Parmesan Grated

1/4 teaspoon dry mustard

1 teaspoon Celtic sea salt

1/2 teaspoon pepper

Mix all ingredients together and poor dressing over spinach or a mix of spinach and romaine lettuce, mix really well.  Sometimes, I sprinkle tomatoes and toasted pine nuts in for some prettiness (You all know how much I LOVE PRETTY FOOD:)!  This is absolutely wonderful and very healthy!  My staple dressing for sure!

Grandma's Cucumber Salad (Gurksallad)... All Grown Up!

Here it is my... Grandma's Cucumber Salad, but all Grown up!  I decided to make the same easy recipe but put a healthy twist on it!  So, I sure hope you like this one.  Great for the summer and the Apple Cider Vinegar is so good for you and with so many health benefits.  I could sit and eat this whole container...but I won't!

Bragg's Apple Cider can be ordered on Tiffany's Therapy Store

1 Organic Cucumber sliced (Not Peeled)

1 cup Bragg's Apple Cider Vinegar

1/2 cup water

1 Tbs. Celtic Sea Salt

1/2 Tbs. freshly ground pepper

1 Sachet Stevia

1 Tbs. Freshly cut Parsley (Flowers of Parsley for decoration...Just me getting all cutesie) 

Slice cucumbers, place in dish, add remaining ingredients, stir, cover and place in refrigerator for about an hour...Then enjoy!  Fresh and easy!  I LOVE THAT:)

SIDE NOTE* There are a ton of uses for Bragg's Apple Cider Vinegar (ACV).  Here are a few reasons to eat it for your internal benefits. It helps with weight loss, lower glucose levels, detox the body, promote healthy digestive system, boost energy, and regulate candida issues.  They say you should take 2 tablespoons daily.  The easy way to do this is by making salad dressing or eating it with your cucumbers like in the above recipe!  Boy... those Swedes are SO darn SMART:)  

Thanks Grandma for your wisdom...XOXO 

Simple Salmon Salad with Sprinkling of Olive Oil and Lime

When in need of another Detox meal look no further than a can of salmon.  Gone are the days of only making salmon patties.  Now you can be creative and have cans of salmon in the pantry for other quick healthy meals.  This is a easy version without using any ingredients that would otherwise compromise the detoxing process.  Enjoy!

Ingredients:

1 cup romaine
1/2 cup spinach
1 stalk celery, chopped
1 hard boiled egg, (yolk used in salmon mixture, Egg whites diced for top of salad)

1 can salmon

                                  







1 lime
3 tablespoons olive oil
2 tablespoons cilantro, diced
1 teaspoon salt
1/4 teaspoon pepper
Salt and Pepper Salad to Taste

Method:

1) In separate bowl combine can of salmon (drained), hard boiled egg yolk, 1 tablespoon olive oil, 2 tablespoons diced cilantro, 2 teaspoons fresh lime juice, 1 teaspoon salt, 1/4 teaspoon pepper, Mix well!

2) On a serving plate arrange romaine lettuce and spinach, sprinkle with chopped celery and egg whites. Salt and pepper salad.  In the center add 1/2 the salmon mixture (saving the other half for another meal).
3) Sprinkle with Olive Oil and squeeze the remaining half of lime over top and serve at once!

Printable Version

Roasted Acorn Squash and Kale Salad

Sorry for the delay on a blog post, but sometimes life just seems to happen!  I'm back and hopefully I'm making everything you are in the mood to eat!  For me, quick and healthy meals are a must!  I'm guessing you're in the same boat?   So today, when I got home from work I knew I wanted something other than what the boys wanted for dinner!  So... I made this scrumptious hot and cold salad!  It turned out wonderful and was something I through together using ingredients I had in the refrigerator and cupboards.  NO MESSY DISHES TO WASH EITHER...YIPPEE!

Serves 1 as a main dish or serves 2 as a side dish

Ingredients for squash:
1 large acorn squash (peeled, seeded, & diced)
1/4 cup water
1 Tablespoon olive oil
1 teaspoon ground cardamom
2 Tablespoon Blue Agave Nectar
1/4 teaspoon salt
Fresh grindings of pepper
Foil
Parchment Paper

Ingredients for Kale:
1 cup Lacinato Kale, torn into pieces
1 Tablespoon, olive oil
Grind of salt & pepper

Method:

1) Preheat oven to 425. Take a piece of foil large enough to hold all the diced acorn squash.  Line the foil with a piece of parchment paper before adding the squash.  Fold the sides of the foil so nothing leeks out, then add the diced squash, cardamom, agave nectar, salt, pepper, olive oil and water, wrap the foil tightly (this will allow it to bake faster), and bake for 20-30 minutes just until the squash is soft but still hard enough to hold it's shape.
2) To prepare the Kale, take the torn pieces and place in a dish large enough to hold both the kale and squash together.  Drizzle the olive oil over the kale and salt and pepper, mix the kale with the olive oil with your fingers (make sure they are clean)!
3) When squash is complete, drain the squash, mix in with the kale.  Lightly, drizzle 1 tablespoon of agave nectar over the salad and decorate with your choice of edible flower or green of your choice! 

NOTE: I used an apple scented geranium leaf and a streptocarpella flower (which is not edible, but removable before eating)!

Printable Recipe

Lacinato Kale Salad with Tahini Dressing

Trying to make more dishes using kale these days.  Kale is a cruciferous vegetable and can be used in anyway suitable for spinach.  Of course, it tastes different!  Kale has a mild cabbagey flavor and ranges in color from a deep green, blue green to green with a hint of purple.  Kale also is more popular with the northern Europeans which could explain there lower levels of cholesterol.  This explains my LOVE for this vegetable.  Not to mention it contains folic acid, calcium, iron, and vitamins A and C.  WOW ...a low calorie powerhouse! 

1/2 bunch lacinato kale, washed and torn into bite size pieces
1 tablespoon Tahini
3 tablespoons canola oil
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1 teaspoon toasted sesame seeds
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices of lemon, for serving


Method

1) Arrange torn Kale on two serving plates.
2) In a seperate bowl, mix together, tahini, canola oil, lemon juice, minced garlic, salt and pepper.
3) Divide the dressing over the kale on both plates.
4) Sprinkle the sesame seeds on both salads and top with a slice of lemon on both.
5) Serve with extra salt and pepper and enjoy!

Serves 2

In this photo you can see how beautiful the salad is up close.  This will clean out your intestines!

 Printable Version

Romaine and Kale with Clementine Olive Oil Dressing

The boys and I went skijoring today (picture below).  With all the new snow we had yesterday it was wonderful skiing today.  I should say Lilly (our dog) and one boy went skijoring!  My other son and I worked for our food, and didn't have the benefit of a 80lb. golden retriever pulling us on cross country skis.  It was great fun and when we got home it was time to eat.  The boys wanted soup, but I was in the mood for a salad.  I put this little salad together and was pleasantly surprised with the outcome.  Very easy to do and it would be a great starter salad for a dinner party!  Enjoy!

1 head Romaine lettuce, torn into bite size pieces
1 bunch of Kale, torn into bite size pieces
1/4 cup raw sunflower seeds, no shell
1/4 cup walnut pieces, lightly toasted
4 dried figs, sliced thin
3 Clementines, Zest of one, Juice of one, and peel and cut one to use on salad
Olive Oil (I used the "oil mister" I talked about)
Salt and Pepper to taste

Method:

1) Place lettuce and kale on plates (should be enough for 2). 
2) Top with sunflower seeds, walnuts, figs and clementines.  Zest one clementine over each salad. 

3) Next, spray olive oil over both salads and squeeze clementine juice over as well.  Salt and Pepper to taste and serve.

Spinach Salad with Warm Dressing

This is a great warm salad to have with dinner.   Here is the quick recipe!

1 bag fresh spinach
1 cup pomegranate craisins
3/4 cup walnuts, toasted
4 slices bacon
1/4 cup brown sugar
1/2 cup cider vinegar
1/4 cup olive oil
Salt and Pepper to Taste

Method:

1) Place spinach leaves in 4 bowls equally.  Divide the pomegranate craisins equally between the bowls as well.
2) Next, toast walnuts in dry skillet on the stove top around 2 minutes.  Sprinkle over the bowls equally. 
3) In the same pan brown the bacon and move to a paper towel when finished frying.  Keep 1 tablespoon of the bacon fat in the pan.  Add the sugar, vinegar, oil and salt and pepper and stir to dissove the sugar.  Meanwhile, crumble the bacon over the salad and pour hot dressing over and serve.  Serves 4.

Waldorf Salad with Cranberries and Toasted Walnuts

If your house is anything like mine you have Turkey leftovers galore!  So I have been making Turkey, Cheedar, and Cranberry Sandwiches, along with Waldorf Salad with Cranberries and Toasted Walnuts for lunch.  The Waldorf Salad is a big hit!  Here is the recipe....

1 Granny Smith Apple, diced (unpeeled)

1 Honey Crisp Apple, diced (unpeeled)

1/2 cup walnuts (toasted in oven 3 minutes on 400), then chopped

1/2 cup diced celery

1 whole green onion, diced

1/2 cup dried cranberries

1 tablespoon lemon juice

1/4 cup walnut oil

2 tablespoons sherry vinegar

Method:

Mix all ingredients in a bowl and serve.  Serves 4-6

Heavenly Salad

A couple of dishes this Thanksgiving were still the stand out favorites for the kids!  Here is the recipe.  This one was handed down from my Mother-in-law!

   
2 Small pkg. lime Jell-O
2 cups water
1 large can of crushed pineapple
3 oz. pkg. cream cheese
1/2 cup walnuts, chopped
1 cup celery, cut fine
1/2 pint of whipping cream, whipped

Method

Dissolve Jell-O in 2 cups boiling water and cool.  When it begins to set, whip it.  In separate bowl mix together pineapple, cream cheese, walnuts, and celery.  Once mixed together stir in with the lime Jell-O.  Fold in the whipping cream and serve.

Top View!

Carol's Famous Salad

My friend Carol always makes this salad for me when I visit her!  It's really simple and very good!  I have to admit.... I added my sprouted chick peas to it for a little extra nutrition.  I sure hope she doesn't mind????

1 head romaine hearts, cut into desired size & divided between two plates
1 avocado, cut into slices
2/3 cup walnuts, toasted in 350 oven until light brown
2 tablespoons, sprouted chick peas
1 tomato, diced, optional
3 tablespoons walnut oil
1 1/2 tablespoons freshly squeezed lime juice
Freshly Shredded Parmesan on top, optional
Salt & Pepper to taste
Method:

Place romaine lettuce on plate, add toasted walnuts, avocado, chick peas, tomato and salt and pepper to taste.  Add Parmesan if desired.  Before serving drizzle olive oil on top and squeeze lime juice to taste, Serve!  Yummy!

Turkey Tortilla Salad

Last night, I made the Cranberry Turkey crock pot meal and ended up with leftover turkey.  So, tonight I thought I would shred the leftovers and make a quick refried bean and turn it into another meal.  It was not only wonderful but incredibly easy!

Serves 4
8-10 Tortilla chips
2 cups shredded turkey breast or legs (I used leftovers from last nights meal)
1 can drained and rinsed Pinto beans
1 large garlic clove, minced
1 teaspoon ground cumin
3 green onions (chopped)
1 tablespoon olive oil
1 tablespoon salsa (your choice)
1 large tomato, chopped
2 cups shredded cheddar cheese/or a mix of Monterey jack and cheddar (what you have on hand)
1 head of romaine lettuce, shredded
1 tablespoon olive oil
1 teaspoon lime juice
1/2 can black olives, sliced (Optional)
1 avocado, cut into thin slices
1 tablespoon sour cream per plate (Optional)
Salt and Pepper to taste

Method:

1. In a medium saucepan, heat 1 tablespoon olive oil and add the minced garlic clove and green onions.  When soft (2 minutes) add the can of pinto beans and 1 tablespoon of salsa and stir (2 more minutes).  When warm start mashing with a potato masher, for about 3 minutes.

1. Add Olive oil

2. Add garlic and green onion

 

3. Add Pinto beans and salsa

4. Mash all together

 










2. In a small bowl place the cold shredded turkey and stir in the 1 teaspoon cumin, place aside.

Turkey mixed with cumin

3. Shred lettuce and place in a bowl.  Drizzle on 1 tablespoon of olive oil and 1 teaspoon lime juice.  Salt and pepper to taste.  Set aside.

4.  Lastly, place 8-10 tortilla chips on a plate, top with 1/4 of the turkey and pinto beans and place in microwave for 1-2 minutes.  Then promptly remove and top with 1/4 of the shredded cheese and put back in microwave for another 1 minute (until cheese is melted).  Repeat for the other 3 plates.
5.  Next, place the desired toppings such as lettuce, olives, salsa, sour cream, and avocado. If you have a cute boy around watch out he might eat all the olives:) Then serve at once!

My son eating all the olives!

Wonderful!   





 

Your Basic Taco Salad

With all the extra tomatoes this recipe comes from the "Latino Beat" section of the cooking journal!  If you have hot peppers growing in the garden this would be a good place to start using them up!

3 Avocados
1 lime
1 canned tomatoes/ or fresh if you have them
½ cup cilantro, shredded
1 can black beans
1 cup rice cooked according to directions
Meat or fish of your choice, cubed
2 tablespoons canola oil (oil of your choice)
½ cup onion, diced
1 clove garlic, minced
1 teaspoon oregano
Lettuce of your choice
Salt and Pepper to taste
Tortilla chips of choice
EXTRA (If you want a special cheese, go ahead a buy it for this)

Method:

1) Take the avocados and slice open, take out flesh, put in a bowl and mash with a fork. Add juice of a lime, and cut up a couple of tomatoes and mix in. Then add the cilantro and salt to your liking.  If you like garlic in your guacamole go ahead and add it!
2) Next put the black beans in a small sauce pan and warm up.
3) In a separate pan make the rice according to directions on package.
4) In a separate pan add the oil and diced onion, garlic, and oregano, sauté for 1 minute. Add the meat of your choice to this pan and cook until meat is at desired doneness. Add salt and pepper to taste. (Optional: If you like things a little spicy add some peppers)
5) Next start piling on the toppings! Start with a bed of Tortilla chips, add rice on top of that, then the black beans, then the meat of choice, lettuce, and top with the Guacamole and extra tomatoes if you like. If you have a special cheese you like go ahead and put it on, but it’s not needed the guacamole tastes wonderful all by itself.
YUM!!

Chicken Parmesan Garlic Salad

Garlic Chicken Breasts

3 Small boneless chicken Breasts

3 tablespoon Olive Oil

1 teaspoon Garlic Salt

1 teaspoon Pepper (Or to taste)

Method:

Saute Chicken breasts in olive oil on stove top. If chicken breasts are large make sure to cut them in half before cooking.  Sprinkle Garlic salt and Pepper on breasts before adding them to the pan, cover them to make them cook quicker.  When the internal temp. reachs 175 - 180 degrees they are ready.  Remove promply and set on plate to keep the juices in the chicken (Do not slice until the salad is complete and dressing is on the lettuce).

Garlic Dressing

1 tablespoon lemon juice
2 cloves garlic minced

¼ cup salad oil

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon dry mustard

2 tablespoons parmesan cheese grated

Method:

Mix together and pour over lettuce or a combination of lettuce and spinach.  Place cooked chicken on lettuce and grate extra cheese over the entire dish.  Also can add pepper to taste.  Enjoy...This is wonderful!

The Best Garlic Salad Ever!

Garlic Salad

1 tablespoon lemon juice

2 cloves garlic minced

¼ cup salad oil

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon dry mustard

2 tablespoons parmesan cheese grated

Method:

Mix together and pour over lettuce or a combination of lettuce and spinach.