Meatless Monday: Lettuce Love

26 weeks

Three weeks have passed & the baby has upgraded in size to a head of lettuce! Let me tell you, I can definitely tell that baby ‘L’  has grown since being a grapefruit. While the hub & I were in Scottsdale over Valentines Day (post to come) my bump was on full display in my teeny two piece bikini! Baby was sure loving the warm weather & floating in the pool.

Anywho…let’s get our salad love on! Here are a few of my fave salads that I have posted over the past year or so.

Greek Salad with ‘Feta Cheese’ – this ‘feta’ is to die for

Dharma Kale Salad – I have been craving this salad & having it multiple times per week lately

Brussel Sprout Salad with Dijon Vinaigrette – brussel sprout heaven

Cabbage & Carrot Salad – clean & simple

Hope you enjoy your Meatless Monday!

xox SS

Sriracha Honey Lime Brussels

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You know me…I can eat my brussels raw. Point proven in my brussel sprout dijon salad  – but holy YUM, this recipe rocks! This is a killer quick and healthy snack or a side to any main dish.

  1. Preheat oven to 375degrees
  2. Wash, cut the ends & peel outer leaves off of 3C brussel sprouts – place in large bowl
  3. In a small bowl whisk together:  juice from 2 limes, 2T honey, 1T sesame oil & a large squirt of sriracha sauce (depends how hot you like it – me 2t)
  4. Pour mixture over brussels & make sure they all get coated with the sauce
  5. Spray baking sheet with cooking oil & place brussels in one layer
  6. Bake for 25minutes or until they are roasted to your liking

Hope you enjoy these spiced up brussels!

Nutritional Info Per Batch: 390 calories – 14 grams of fat – 66 carbs – 10 grams of protein 

For ingredient list & original recipe continue reading…

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Meatless Monday: Brussel Sprout Salad with Dijon Vinaigrette

Brussel sprouts. People have such a love/hate relationship with this wonderful veggie. Welp, not in this household. I love them, grew up with them & can eat them raw. So guess what? I shred them & use it as a base for this meatless Monday salad, yum!

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  • Preheat oven to 350 – set a handful of pine nuts on a cookie sheet lined with parchment paper
  • Hard boil 4 eggs – peel & set aside
  • In a food processor shred 2.5C of cleaned brussel sprouts (ends cut & outer leaves peeled)
  • Peel/dice up orange & thinly slice half a red onion
  • In a cup mix 1/2C EVOO, 2.5T white wine vinegar, 2T whole ground dijon mustard & fresh pepper – whisk 

Combine the shredded sprouts, toasted pine nuts, diced orange, sliced red onion – then toss with dijon vinaigrette* & lay hard boil eggs on top.

Enjoy this meatless Monday!

*Dressing is way high in fat – next time would love to omit the EVOO all together

 
Nutritional Info for Salad (Serves 2): 330 calories – 17 grams of fat – 29 carbs – 23 grams of protein                                                                                                                                                                              Nutritional Info for Dressing (Serves 2): 370 calories – 42 grams of fat – 2 carbs – 0 grams of protein
 
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