Tomato & Bread Salad

tomato bread salad

The hub & I were just in Nantucket for Labor day this year – we stayed at the ever so magnificent Cliffside Beach Club.  We couldn’t ask for a better hotel – it was right on the beach, had superior service & the hotel was super accommodating with the babe! One of our favorite dishes at the hotel restaurant was the tomato & bread salad. All of the ingredients were from locals on the island – everything was so fresh!   However, my hub came up with the twist of adding white truffle olive oil to it & boy oh boy it gets our tastebuds swooning.

And yes, you read above correctly – white truffle olive oil! When I was the new gal on the block in Boston I came across Boston Olive Oil Company on Newbury Street – quickly became a regular. They have countless flavors of balsamics & olive oils – best part, they let you taste every kind your heart desires (note to self, go hungry!).

Anywho, I know tomato season is coming to an end…but this recipe doesn’t have to! The white truffle olive oil really gives a fall vibe to the dish!

On to the recipe (serves 2):

  1. Preheat your oven to 400degrees
  2. Dice up your bread ~1inch cubes:  place on cooling rack or a cookie sheet & stick in oven til they turn golden brown. Remove & set aside
  3. Slice your large tomato horizontally to get 2 thick cuts – place each slice on a plate
  4. Dice up the remainder of your large tomato & a second smaller tomato – add to a large bowl
  5. Sliver about 10 pitted green olives, and rip up a handful of fresh mint – add to large bowl
  6. Add the crisped bread to the large bowl & toss with 1T truffle infused olive oil, 1T champagne vinegar & S/P to taste

Really mix all of the flavors together well & let it sit out for about 10minutes. Spoon the mixture on to the plated tomato slices & serve!

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Chicken Salad with a Twist

IMG_9636Stopped in at Whole Foods the other day…who am I kidding, I am there 3x a week! Anywho, rarely am I tempted to even look at the pre-made food they have, however this time around I was intrigued! They had a cold chicken dish that looked too good to not scoop up!

Boy oh boy was I right – Whole Foods nailed this dish & now I am trying to recreate it! I can definitely tell you off the bat that I didn’t add as much EVOO as they did – so add what your lil’ tastebuds are telling you to!

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Either buy a roasted chicken, bake 3 chicken breasts or (what I did) crockpot a 4 pound chicken. If you decide to crockpot it find my directions in the “continue reading” section.

Once you have cooked chicken…

  1. Remove any bones from the chicken & set the meat aside to cool in a large bowl – once cooled shred the chicken
  2. Add 4T honey mustard, 2T dijion mustard, 2T oregano, 2T red wine vinegar, 1T EVOO & 1t of salt and pepper to the shredded chicken bowl – mix
  3. In a colander drain out one jar of the following: artichoke hearts, hearts of palm, green & black olives – sit in colander to continue to drain
  4. Once drained quarter the artichoke hearts, slice up the hearts of palm & all the olives
  5. Mix in the olives, hearts of palm, artichoke hearts & 2C arugula to chicken mixture

That’s it – ready to be served! I prefer it on a bed of arugula, but the hub loved it on toasted bread! Hope you enjoy my chicken salad with a twist! Such a perfect dish for warm summer days!

Nutritional Info per Serving (Serves 4): 340calories – 30grams of fat – 12.5carbs – 36grams of protein

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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

Meatless Monday: Roasted Fennel & Beet Salad with Citrus Vinaigrette

IMG_8554I whipped this meal up one night while the hub was away last week & boy oh boy was it tasty! First off, I love beets & fennel – so I was already pumped up for this meatless Monday dish! However, I added the burst of flavor with all the citrus fruits & it really took this salad to the next level!

Lets get roasting…

  1. Preheat oven to 400degrees & line a cookie sheet with parchment paper
  2. Prepare 1/2C quinoa per package directions – set aside
  3. Clean 4 beets & trim stalks off the fennel (toss) – dice up the beets & fennel heads to bite size pieces (~1inch cubes)
  4. Place beets/fennel on a lined cookie sheet, drizzle EVOO & toss with salt/pepper – bake for 45minutes or until beets are tender
  5. While baking, whisk together 1 minced shallot, 1/8C EVOO, 2T fresh lime juice, 2T fresh lemon juice, 1.5T orange juice & 1t dijon mustard

Remove baked veggies from oven, combine with quinoa in a large bowl & drizzle citrus vinaigrette on it to taste! I only used about a fourth of the dressing & saved the remainder for a salad the following day.

Hope you enjoy!

Nutritional Info Per Serving wo Dressing (Serves 2):  260 calories – 2 grams of fat – 53 carbs – 9 grams of protein

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Mustard Seed – Chive Vinaigrette Dressing


A quick dressing to spruce  up any lettuce mix…

  1. Whisk together 2T sherry vinegar, 2T fresh chopped chives, 1T water, 1T EVOO, 1t dijon mustard, 1t honey & a 1/2t of the following: mustard seeds, salt & pepper

Drizzle over a bed of freshly washed greens & serve, enjoy!

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Quinoa Arugula Salad with Carrot Ginger Dressing


 I am currently really digging warm quinoa on arugula salads. When adding the quinoa warm, it semi wilts the greens & it gives the salad a warmth entirely – good fall twist to any salad!

  1. Boil 1/2C quinoa per package instructions – set aside
  2. Preheat oven to 425degrees & prep cookie sheet with parchment paper
  3. In a large bowl, toss 1 large head of broccoli (or 2-3 small heads) with 2t minced garlic, 1T sriracha sauce & 1t pepper/salt – lay in a single layer on cookie sheet & bake til golden (~20minutes)
  4. In a blender add 1C shredded carrots, 1/3C EVOO, 1/3C rice vinegar, 2T white miso, 2T chopped onion, 1T minced ginger & 1T Braggs amino acid – blend til smooth & set aside

To assemble salad, grab a large bowl & toss 5C arugula, 1/2C warm quinoa, baked broccoli, 1/2 avocado diced & 1/2C drained chickpeas – toss with preferred amount of dressing (I had a ton left over for future salads) & serve!

Hope you enjoy this light fall salad!

Nutritional Info Per Serving (Serves 2): 460 calories – 24 grams of fat – 54 carbs – 18 grams of protein

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Meatless Monday: Pan Seared Tofu with Apples & Champagne Vinaigrette

pan seared tofuThis dish was super light but the flavors of fall were in full effect! With crisp apples & pomegranetes at their peak I had to create this recipe when I found it!

To throw this together…

  1. In a small jar whisk together 3T champagne vinegar, 2T EVOO, 1 minced shallot, 4 sprigs of fresh thyme & 1/2t salt – adjust seasoning if needed & set aside  (I love champagne vinegar so I used less EVOO than called for)
  2. Press 1 block of tofu (click here for instructions) – let sit for 15minutes then slice into cubes
  3. Place a large skillet over high heat & add 2T oil (I used avocado oil)
  4. Once heated place tofu cubes in pan & sear on either side til golden brown – place on paper towels once golden & set aside
  5. Slice up 2 crisp red apples & seed 1 pomegranate (seeding instructions here)  – add to bowl & toss with vinaigrette

I added my tofu at the end because I didn’t want it to crumble – but do as you please! Hope you enjoy this tasty fall dish 😉

Nutritional Info Per Serving (Serves 2): 375 calories – 18 grams of fat – 41 carbs – 20 grams of protein 

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Real Pickles

My love for fermented & raw veggies has gotten a tad out of control….I have officially caused the Whole Foods in Boston to be sold out of the red cabbage last week & today I just cleared the shelves of the last gingered carrots! The brand, Real Pickles, sells numerous kinds of fermented products, but these two are clearly my fave.

I am assuming you have a lot of questions about these fermented loves of my life – so let me ramble off the numerous benefits of them:

  • Contains both active cultures  & enzymes – active cultures & enzymes support proper digestion, aid in nutrient absorption, contribute to healthy metabolic function & inhibit harmful microbes in the intestinal system
  • Lactic acid is created during fermentation – lactic acid supports the growth of essential intestinal flora, normalizes acid levels in the stomach, helps the body assimilate proteins and iron & stimulates cell metabolism.
  • Fermentation breaks down phytates – phytates block mineral absorption.  The more this is cleared up, the better your body is able to absorb nutrients. .

And most importantly – lets not forget the taste! I can eat the carrots or cabbage straight out of the jar they are so yummy! However, I typically toss one of them in my salad or much on it as a snack with nutritional yeast & hemp seeds (I am right now, as I am typing away)!

Find more information about Real Pickles here. 


IMG_8194Okay, so this dish sure looks like a lot of steps – but I swear it is easy & so worth it! Each step only takes a few minutes & each step is in the same dish (hello one-pot wonder)! Plus you get to eat this with chopsticks, who doesn’t love that!

On to the prep work…(a lil’ warning,  I say ‘in the same pan’ &  ‘set aside’ a bunch!)

  1. In a tupperware container mix together 2T water, 1T rice wine vinegar, 1t minced ginger & 1/2t of salt and pepper – stir, then slice 1 cucumber thinly, place in tupperware & refrigerate
  2. Dice up 1 bundle of scallions – set aside
  3. Prep large bowls with 1 head of chopped romaine each – set aside

If you want a protein I would begin cooking it now (any way you like), because the below steps happen really quickly. We added tofu chicken strips because we had them in the fridge, but natural chicken or regular tofu would be wonderful with this dish as well!

  1. In a large skillet add 1T EVOO, 2 handfuls of mushrooms & 1/4t salt – sauté til tender, then set aside
  2. In the same pan, add 1 diced eggplant (add more oil & salt if needed), sauté til tender then add in 2T Braggs amino acid – let cook for another minute, then set aside
  3. In the same pan, add 2C of bean sprouts, 1T sesame oil & 1/4t salt – let wilt then set aside
  4. In the same pan add more EVOO & fry up your eggs (1 for each person)

Now, on to the fun part, putting it all together!

Grab your bowl filled with romaine & around the perimeter of the bowl add a little of each – pickled cucumbers (from the fridge), mushrooms, eggplant, bean sprouts, pea shoots (no prep needed for those) & your protein! Then add your fried egg & top it off with your chopped scallions & red chili paste!!!

Come to think about it, this is such a fun meal for kids – they can put this together themselves & eat with chopsticks! Messy, but oh so adorable!

Nutritional Info Per Serving (Makes 3 bowls): 360 calories – 18 grams of fat – 20 carbs – 38 grams of protein

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Baked Fig & Walnut Spinach Salad


I was at the grocery store a few days back & saw these luscious figs staring me down. Love me a fig, so I had to get! After snacking on a few & not sure on what to do with the rest I decided to use what I had in the fridge/pantry & whip up a simple salad for lunch!

Here’s how to make my fig & walnut spinach salad…

  1. Preheat oven to 375degrees
  2. Stem & slice 5 figs in half – place cut side up in pre-greased pan, drizzle with 1T honey & grind fresh pepper over each one – place in oven for 30minutes
  3. In a small bowl mix 1/2C apple cider vinegar & 2T honey, slice 1 red onion thinly & place in bowl – cover & set in fridge for at least 20minutes
  4. Whisk 4T balsamic vinegar & 1t honey – set aside

To prepare salad toss 4C baby spinach, 1/3C chopped walnuts, as many onions as your heart desires & the prepped dressing – top with baked figs & serve.

Nutritional Info Per Serving (Serves 2): 230 calories – 9 grams of fat – 36 carbs – 5 grams of protein

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