Tuesday, May 1, 2018

Kale & Brussels Sprout Salad with Almonds, Parmesan & Lemon-Mustard Dressing

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Warmer temperatures are upon us and that means it's time to break out the refreshing, healthy summer recipes! This salad is filling and crisp with a perfectly tangy dressing. It makes a great side dish or a hearty lunch. Enjoy!

Printable Recipe


For the salad:
  • 1 cup slivered almonds
  • 1 lb. Brussels sprouts, trimmed, halved and thinly sliced
  • 1 lb. kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
  • 1 cup Parmigiano Reggiano, grated
For the dressing:
  • 1/4 cup fresh lemon juice, from about 2 lemons
  • 1/2 cup extra virgin olive oil
  • 1 tbsp. Dijon mustard
  • 2 tbsp. finely chopped shallots
  • 1 tsp. garlic, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil for easy clean-up. Bake the almonds for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.

Combine the Brussels sprouts and kale in a large bowl.

Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.

Source: Adapted from Once Upon a Chef

Wednesday, November 15, 2017

White Bean and Arugula Salad

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Oh my goodness. This salad, you guys. It's really yummy and isn't it just so pretty? I made a ton of shortcuts which made it come together in no time at all. We ate it as a side dish, but it could easily be a main course or hearty lunch since it's packed with protein. Enjoy!

Printable Recipe

  • 2 (15 oz.) cans cannellini beans, drained and rinsed
  • 2 tbsp. olive oil
  • 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
  • 4 oz. sun-dried tomatoes in oil, drained and small-diced
  • 4 tsp. minced garlic (4 cloves)
  • 2 tsp. minced fresh rosemary leaves
  • 1/4 tsp. crushed red pepper flakes
  • 4 oz. thinly sliced prosciutto or pancetta, small-diced
  • Kosher salt and freshly ground black pepper
  • 2 ounces baby arugula
Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. 

Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. 

Add the beans and water and cook for 2-3 minutes, until heated through.

Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

Source: Adapted from Food Network

Wednesday, November 8, 2017

Banana Chia Seed Pudding

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I originally tried this recipe over the summer when I was doing the Whole 30 diet (ugh), and even though thinking about the diet plan still makes me gag, there are a handful of recipes that I'm hooked on and will continue to make.

This chia seed pudding doesn't use any starch or grain, but after sitting in the fridge all night still gets thick and creamy to resemble a pudding. It's great if you have a sweet tooth in the morning or are trying to stay healthy but want a little dessert.

Printable Recipe

  • 1 large banana, mashed
  • 1 cup unsweetened almond milk
  • 3 tbsp. chia seeds
  • Dash of cinnamon
  • Pinch of salt
Combine all ingredients in a mason jar and shake to combine. Refrigerate overnight. Enjoy!

Source: SK Original

Wednesday, August 2, 2017

Chicken Parmesan Stuffed Bell Peppers

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This recipe is a keeper not only because it combines two of my favorite things (Chicken Parm because, well, duh...and stuffed vegetables), but also because of how quickly it comes together. I buy good quality breaded chicken for this (you could totally make it yourself if you're up for the challenge) and it tastes amazing. I also keep containers of homemade marinara sauce in the freezer for instances such as this one, so that helps make recipes like these feel a little more homemade. Enjoy!
Printable Recipe

  • 3 cups Mozzarella, shredded, divided
  • 1/2 cup Parmesan, grated, plus more for serving
  • 3 tsp. garlic, minced
  • 1 1/2 cups marinara sauce, homemade or store-bought
  • 1 tbsp. parsley, chopped, plus more for garnish
  • Pinch of crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 (12 oz.) package breaded chicken, cooked according to package instructions and diced
  • 4 bell peppers, halved and seeds removed
  • 1/2 cup low-sodium chicken broth
Preheat oven to 400 degrees F. 

In a large bowl, combine 2 cups Mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.

Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.

Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

Garnish with parsley and more Parmesan and serve.
Source: Delish

Wednesday, July 26, 2017

Fresh Taco Salad with Avocado Dressing (Whole30)

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This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!

Printable Recipe


Avocado Dressing:

  • 1 avocado, pitted and peeled
  • 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
  • 3 tbsp. olive oil
  • 1/4 cup water
  • 1 packed cup fresh cilantro
  • 1 clove of garlic, peeled
  • 1/2 lime, juiced
  • 1/4 tsp. salt
  • Pinch black pepper
  • 1/4 tsp. chili powder
  • Extra water, for thinning
Taco Meat:
  • 2 tsp. chili powder
  • 1 tsp. cumin powder
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 lb. ground meat
  • 2 tbsp. water
  • 1 large head of romaine lettuce, chopped
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup green onions, chopped
  • 1 bell pepper, diced
To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.

For taco meat: Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. 

For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

Source: Adapted from Savory Lotus