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

Cabbage-Vegetable Soup

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I had dear friends visit me in Beantown this past weekend – so fun! We saw a few sights, ate (and ate again) & just caught up…it was a great time! Needless to say, staying up til the wee hours with my gals led me to feeling a tad under-the-weather come Monday.

What better way to feel better then a veggie soup – simple & full of flavor!

  1. Grab a large pot & add 1T EVOO over medium heat
  2. Dice up 1 yellow onion, 2 carrots & 2 stalks of celery – toss in pot, let soften for 5minutes
  3. Cut both ends of 2 leeks, cut lengthwise & cut 1/2inch slices – add to pot with 1t minced garlic & cook til tender (~2minutes)
  4. Add one peeled/diced potato, 6C vegetable broth & 2 bay leaves – bring to boil
  5. Stir in half a head of thinly sliced cabbage, 1/4t salt & 1/4t pepper
  6. Bring to boil then reduce heat & cover – let simmer for 20minutes
  7. Remove from heat, add 1T free thyme & 2t white vinegar

Since this dish is so light either serve as a starter (kinda like a salad with all the veg) or serve with a heavy grain, enjoy!

Nutritional Info Per Serving (Serves 4): 90 calories – <1 gram of fat – 20 carbs – 2.6 grams of protein

Continue reading for ingredient list & original recipe…

Continue reading

Meatless Monday: Cabbage & Carrot Salad

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The hub & I were missing the amazing Santorini so I decided to surprise him & bring it to us! I prepared us a simple cabbage & carrot salad for lunch which was a staple at every meal while we traveled in Greece! It was so yummy that we ate it every day while there & I just had to bring the recipe home to the states :).

  1. Slice up one head of green cabbage & plate on large dish
  2. Spiral cut 2 large carrots & dice up half a red onion – place on cabbage
  3. Drain 2T capers & 1/4C pitted kalamata olives – toss on salad
  4. Drizzle with 2-4T oil

Squeeze lemon on top & serve! Yep, that easy for a delicious lunch, dinner or snack – and if you want to add a tad more substance to it grill up any white fish (non meatless monday style) or plop on a dollop of hummus….yum!

Continue reading for ingredient list…

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Roasted Cabbage Wedge Salad

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Okay – so for real, I ate the entire cabbage head in one sitting! It was that yummy! The edges & top leaf were crisp & the inside was perfectly tender. This is a simple side dish for any meal that I will be making ALL the time, especially with St. Patty’s day approaching!

  • Preheat oven to 450degrees
  • Using a large knife quarter the savoy cabbage (any cabbage works but savoy is oh so pretty) – if pieces are still to large halve the quarters
  • Grab a cookie sheet,spray with cooking oil & arrange cabbage slices
  • Drizzle the cabbage with EVOO & salt
  • Cook for 30minutes & flip at 15minute mark – watch this bc mine roasted quicker
  • While roasting prepare dressing – whisk 5T EVOO, 3T sherry vinegar, 1t dijon mustard & S/P to taste

Plate the cabbage wedges, drizzle with dijon vinaigrette & sprinkle with your fancy of a cheese – for me no cheese  & only a little bit of dressing was needed..Enjoy getting your cabbage on!

Find original recipe here.

Nutritional Info for Per Serving varies due to dressing amount
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