Tag Archives: salad

Eats Lately

What I Ate Wednesday 4/15/15

Hi Friends!

Yay for Friday! Is it me or did this week draaaaaaag on!? I have a lot of fun plans in store this weekend, so I was just anxiously awaiting the weekend since Monday. Travis’ birthday was yesterday and his sister, Justine, flew in from NYC to surprise him. I am so happy she is here with us this weekend. Justine has the ability to make everything way more fun so I know this weekend is going to be a blast!

Now without further ado, here’s a quick little What I Ate Wednesday post! I always love seeing these posts on other blogs so hopefully you guys are into it, too.

 

7:30AM: Breakfast

Protein Pancakes

My Wednesday morning started off with my favorite protein pancakes. I think I’ve had these every morning since Passover ended. I seriously missed my oat-filled pancakes.

 

11:30AM: (Early) Lunch

I workout in the morning, so by the time lunch rolls around I am usually famished. I packed a salad for lunch at work, but I was so hungry that I forgot to snap a pic! So I am sharing another salad picture with you guys, which is honestly way more appetizing than my tupperware lunch.

 

Salad

 

3:30PM: Snack Time!

I keep lots of snacks in my desk drawer at work because as you guys know, I need to eat every 3-4 hours. No one wants to see my HANGRY side. This Peanut Butter Chocolate Chip Zing Bar in my drawer definitely hit the spot that afternoon. I love that these bars are packed with protein and fiber. They always hold me over until dinner.

Zing Bar

 

7:00PM: Dinner

I tried a new Hoisin Salmon recipe for dinner, but both Travis and I agreed it was just…BLAH. For some reason you couldn’t even taste the hoisin or other flavors in the marinade, so we were both left feeling pretty disappointed. I HATE wasting food, so I still managed to eat it anyway.

I made the salmon with a side of roasted vegetables, and at least those were delicious! There is something about roasting vegetables that makes me want to eat ALL OF THEM. Travis and I polished off the baking sheet of roasted sweet potatoes, zucchini, bell pepper, and onions in no time.

Salmon Dinner

 

8:30PM: Nighttime snack

I never used to eat snacks after dinner but Travis has been on an after-dinner cereal kick recently, so he got me hooked. It is probably not the best habit to get into, but after a less than satisfying dinner, cereal was in the cards.

I poured myself a bowl of Cheerios with fresh sliced organic strawberries and Blue Diamond Vanilla Unsweetened Almond Milk. It was exactly what I needed.

Cheerios

 

That’s it from me! Hope you all have a great weekend and I’ll be back early next week to say hi to you guys!

Roundup

Recipe Roundup: No-Cook Summer Recipes

With summer right around the corner, I thought I would do a recipe roundup of some delicious summer foods that do not require the oven or stove. Using either during the hot summer months can be brutal, so I try to avoid it at all costs. Below are some of my favorite no-cook summer recipes. Click the links to be directed to the original posts with the recipes. Enjoy!

 

Breakfast:

Overnight Oats

Oats are soaked overnight in the fridge in a mixture of Greek yogurt, almond milk, and chia seeds. In the morning they are ready to eat – cold!

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Lunch and Dinner:

Heirloom Tomato and Burrata Panzanella Salad

This no-cook salad is one of my favorites. There is so much flavor from fresh heirloom tomatoes and creamy burrata.

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Grilled Chicken Kebabs with Cilantro, Garlic, and Garam Masala

Okay, I am breaking my rule a little bit for this one because you technically have to cook these kebabs, but with a grill – not your stove. The longer they marinate, the better they get!

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Appetizers and Side Dishes:

Muhammara: Roasted Red Pepper Dip

I’ve made this dip four times since I posted the original recipe. It is incredible with warm pita bread. We devour it in our house!

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Carrots with Raisins and Toasted Walnuts

This side dish can be served straight from the fridge or at room temperature. It is a great dish to make ahead of time because the longer it sits, the more flavorful it becomes.

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Dessert:

Healthy “Brownie Bites”

These are little bites of heaven and they require no baking! You will be shocked when you find out how few ingredients you need to make them. Bonus tip: they are gluten-free!

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Main Meal Salads

Kale and Quinoa Salad with Lemon Vinaigrette

Travis and I tried a new (to us) restaurant, The Misfit in Santa Monica recently. We had been there for drinks but never for dinner and after hearing rave reviews from numerous friends we finally decided to tough out the hour-long wait and try it out.

Most items on the menu were served tapas style, so we ordered a bunch of things to share (my favorite kind of meal). The item on the menu we were most impressed by was their shredded kale and quinoa salad. It was OUT.OF.THIS.WORLD. We spent a good 20 minutes (you think I’m exaggerating) trying to figure out every ingredient in the salad so that we could try to recreate it at home.

And that’s precisely what we did.

I read somewhere that it can be good to soak kale in water mixed with some sea salt for a few hours. (If you have never tried it, kale is a very tough green, so it can sometimes be hard for your body to break down…the salt water mixture helps with that).

In the end, I think we did a good job detecting all the flavors in the salad. Our version may not have tasted EXACTLY like The Misfit’s, but I’d say it’s pretty darn close.

I’ve made this three times in the last two weeks, so yeah, it’s THAT good.

Look at me being all vegetarian and whatnot!

P.S. Travis ate this with some grilled chicken on top. I think it is totally filling on its own – up to you!

 

Kale and Quinoa Salad with Lemon Vinaigrette
 
Prep time
Total time
 
Serves: 4
Ingredients
Salad
  • 3 large bunches kale, soaked in salt water for a few hours and drained, then chopped or shredded
  • ⅓ cup cooked quinoa
  • ¼ cup toasted almonds, chopped
  • ⅛ cup sunflower seeds
  • ½ bell pepper (any color), chopped
  • 1 cup red grapes, sliced in half
  • ¼ cup shredded parmesan cheese
Lemon Vinaigrette
  • ½ cup olive oil
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon grated lemon rind
  • 1 Tablespoon shallot, minced
  • 1.5 teaspoons dijon
  • ½ teaspoon agave
  • salt and pepper to taste
Instructions
  1. Mix all salad ingredients in a large bowl and toss with the lemon vinaigrette to taste.