Meatless Monday: Quick Raw Broccoli Salad

_MG_2596This dish is not only raw & simple to make (5minutes!), but it brings unexpected flavor in every bite! It is such a fun twist to any side salad for your summer BBQs & will for sure impress your friends & family!

Lets get to it…

  1. Roughly chop up 2 small heads of broccoli & dice 1pint of baby tomatoes – place in bowl
  2. Finely chop up each fresh herb & add to bowl: 1T mint, 1/2T rosemary & 2T chives
  3. In the same bowl add 2t fresh lemon juice,  2T nayonaise, 2T EVOO, 2T balsamic vinegar & 2 pinches of both garlic powder & ground pepper – mix well

That’s it!

This salad can be served right away or stored in the fridge for up to a day. Now get to it! I don’t want you to regret not having this salad at your next summer party!

Nutritional Info Per Serving (Serves 2): 105 calories – 2.5 grams of fat – 18 carbs – 6 grams of protein

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Portobello Mushroom Burger

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I know, I know a mushroom burger, it sounds so not fun! Especially with Memorial Day this weekend & all the summer parties to come! But hey, why not keep it light with the food when you are pumping your self full of tasty beverages this holiday weekend! Munch on this healthy alternative – it is a quick & simple recipe that will surely surprise any guest!

First prepare your grill for high & while waiting for it to heat up begin fixing the toppings…

  1. Grab a skillet, add 1/4C water over medium heat then add  4C baby spinach & place lid on top – let spinach wilt & remove/set aside
  2. Dice 4 sun-dried tomatoes (in oil) & mix with 4T  nayonaise light – set aside
  3. Thickly slice 1 red onion – set aside
  4. With a damp towel clean off 4 portobello mushrooms, remove stem & brush with the oil from the sun-dried tomato jar – set aside

Now that we have all the prep done lets get on to the grill…

  1. Place the mushroom caps on the grill (top side down first) & the onion slices, both for 4-5minutes on each side
  2. If you like your buns crispy throw those on the grill around the 3minute mark, watch for those because they can burn quickly!

Place the bun on the plate, spread the nayonaise mixture on the bottom,then layer with the mushroom cap, wilted spinach, a few sun-dried tomatoes & finally the grilled onion. Serve right away!

Nutritional Info Per Burger with bun & all the toppings (Serves 4): 300 calories – 8 grams of fat – 49 carbs – 13 grams of protein

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Sonoma Chicken Salad

_MG_2119The in-laws were in town for a few days…we partied like crazy to the wee hours every night! jk. But really it was a nice time, walking around with the amazing spring weather & enjoying dinners out at some spots we have been meaning to check out. One afternoon we were around our apt packing (yes, we are moving!) & I wanted to whip up a fast lunch for us. In just a few steps I made the ever so tasty Sonoma chicken salad, hope you like!

  1. Preheat oven to 375degrees
  2. Lay 4 skinless/boneless chicken breasts on a pre-greased cookie sheet & stick in oven for 25minutes or until completely cooked through
  3. While chicken is baking grab a bowl & add in: 1C Nayonaise, 4t apple cider vinegar, 5t honey, 2t poppy seeds & S/P to taste – mix up 
  4. Add in 3/4C crushed raw pecans, 2C sliced seedless red grapes & 3 stalks diced celery – fold in
  5. Let chicken rest for ~10minutes in refrigerator, then dice into bite sized pieces & fold in to mixture bowl

Let chill & serve with lettuce leaves (make tacos)!

Nutritional Info Per Serving (Serves 4): 350 calories – 10 grams of fat – 31 carbs – 32 grams of protein

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