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

Santorini

santorini

A quick flight from Athens led us to sunny Santorini & boy was it good timing! After trekking around Europe for a few weeks I was excited to put my feet up, read &  relax at our last destination. The car ride to our hotel in Oia was short & were were greeted by the Canaves staff with drinks (perfect way to start any beach vaca)! After sipping on some fruity beverages, we got taken to our room & hello paradise – private pool & patio with views of sparkling water from every angle!

The next day we were ready for…nothing! All we wanted to do was unwind, so we parked ourselves at the hotel pool, read for most of the day & finally scooted ourselves to our room to freshen up before a ‘Greek Night’ at our hotel restaurant. I was engulfed with Greek music, wine & amazing food from the beginning to the end of our dinner – Santorinian fava, grilled octopus salad, Greek salad & caponata were just a few heavenly dishes that we had!

Continue reading to find out more details on our Santorini adventure…

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Greek Salad with ‘Feta Cheese’

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I’m backkkkkk & I am already craving a Greek salad! The kalamata olives, capers & tomatoes in Santorini were literally to die for! They were so fresh that they were sold by local farmers throughout the town for tourists to snag up and munch on – yes, I bought some & no leftovers!

So why not whip up this simple recipe that is packed with Greek flavor for lunch!?

The ‘feta cheese’ I made from tofu must be prepped the DAY BEFORE. However, it can be stored for up to 2weeks in the brine and in the refrigerator. Of course, you can always just use real feta cheese but I suggest trying my healthier tofu version!

  1. Drain & cut 1 packet of extra firm tofu in cubes – set aside
  2. In a medium saucepan add: 2C water, juice of 2 lemons, 1T sea salt, 2T nutritional yeast, 2t dried basil, 2t dried oregano & cubed tofu
  3. Bring to boil, reduce heat & simmer for 30minutes uncovered
  4. Place tofu & brine (liquid portion) in bowl, let cool, cover & store in fridge for 24hrs (minimum)

When the ‘feta cheese’ is ready begin prep of the salad…

  1. Coarsely chop 1 head of romaine & add to a large bowl
  2. Dice up & add to large bowl: 2 tomatoes, 1 small green pepper, 1 small red onion & 2 peeled cucumbers
  3. Measure out 1/2C pitted Kalamata olives, slice in half & add to same bowl
  4. Top with 2T drained capers, juice from 1 lemon, 1T EVOO & S/P to taste – mix with tongs

You can either mix in drained ‘feta’ chunks or serve salad & top with the drained ‘feta’ – I chose the latter as I wanted to portion out the ‘feta cheese’ chunks.

Not going to lie, this was a pretty stellar salad that the hub & I enjoyed for lunch today & would be a hit at any summer BBQ or July 4th celebration!

Nutritional Info Per Serving (Serves 4): 215 calories – 12 grams of fat – 14 carbs – 12 grams of protein

Continue reading for ingredient list & original recipe…

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