Meatless Monday: Grilled Watermelon Salad

IMG_7587Okay, before I get into this recipe I want to say, go visit Montreal! UM beautiful! We were about an hour north of the city on a beautiful lake…boating, jacuzzi, board games, grilling & friends – what more could you want! It was around a 6hour drive from Boston – super simple, but by the time we got home I wanted to veg out on the couch. The hub went straight to bed cause he was feeling sick, so clearly the idea of the grocery store was not in the cards! With half a watermelon in the fridge, I decided to whip up a Meatless Monday dish on Sunday!

I got my inspiration to grill watermelon from the grilled shrimp salad I posted last week. Boy oh boy how I love grilling anything! Hope you enjoy this simple & light salad!

  1. Prepare & store tofu ‘feta’ (find recipe here) or buy regular feta cheese (I made the tofu ‘feta’ & cut the fridge time to 2hours)
  2. In a small bowl whisk together 1/2C apple cider vinegar & 2T honey*
  3. Slice 1 small red onion very thinly, place in vinegar bowl & toss – refrigerate for at least 20minutes (I stored mine for 3hours – OMG good!)
  4. Cut 2 pieces of watermelon (1inch think each), remove rind & chop into bite size chunks
  5. Grill watermelon on high for roughly 3minutes on each side or until grill marks appear

To assemble, place grilled watermelon on a large plate, top 1/2C  red onion (no juice), 1/4C crumbled tofu ‘feta’ & a sprinkle of chopped cilantro – then drizzle 2T of the juice from the red onion mix.

*We just got homemade honey from our friend – his pops makes it in Flora, Indiana! Literally, he has his own beehives & tends to them! This honey is so pure & smooth, can’t wait to get more from him!

Nutritional Info Per Salad: 200 calories – 2 grams of fat – 44 carbs – 9 grams of protein

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Grilled Shrimp & Watermelon Salad with ‘Feta’ & a Balsamic Glaze

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Grilled watermelon, who would have thunk? I honestly have never considered to grill the luscious summer fruit but when I found this recipe I had to give it a try! The blend of all the flavors was perfection!

Let’s get to it…

  1. Prepare & store tofu ‘feta’ (find recipe here) or buy regular feta cheese
  2. In a small saucepan bring 1C balsamic vinegar to a boil – reduce heat & simmer til it becomes syrup consistency (~5minutes)
  3. Slice up a watermelon into 10 cubes (~1inch cubes) – brush sides with EVOO & set aside
  4. In a side bowl combine 2T EVOO, 1salt, 1t garlic powder, 1.5t fish seasoning & 1/2t black pepper
  5. Then toss 20 peeled & de-vained shrimp to the mixture bowl – skewer
  6. Add shrimp & watermelon to heated grill on high – about 3minutes on either side

To assemble each salad add a few handfuls of arugula to a plate, top with a handful of blueberries, crumbled ‘feta’ & the grilled shrimp/watermelon. Drizzle with the balsamic vinegar & bam – a healthy summer salad!

Nutritional Info Per Salad (Makes 2): 280 calories – 4 grams of fat – 29 carbs – 36 grams of protein 

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Strawberry Pistachio Salad with Shallot Vinaigrette

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This salad is simply refreshing & all the fresh flavors pump it up to be a showstopper!  Whether this dish is made just for you or if you want to impress your guests at your next dinner party, this will surely do the trick!

Shallot Vinaigrette Dressing:

  1. Dice up 2 small shallots (or 1 large) & place in small bowl
  2. Stir in 6T balsamic vinegar & 3T EVOO
  3. Pour mixture into a food processor  & blend for a few seconds
  4. Store in an airtight container & refrigerate

Strawberry Pistachio Salad:

  1. Mix 5 handfuls of baby spinach, 2 handfuls of arugula & 1C fresh basil leaves in a large bowl
  2. Add 20 sliced up strawberries, 1/4C raw shelled pistachios & 1/4t pepper to bowl
  3. Pour half the vinaigrette over the salad, blend & toss (if you’re like me and enjoy heavier dressing, you can toss the salad with all the vinaigrette)

I served this salad as a main with a side of grilled tofu – light & fresh for a perfect summer night!

Nutritional Info Per Serving (Serves 2 entree size salads w all the dressing): 380 calories – 28 grams of fat – 30 carbs – 8 grams of protein 

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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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Israeli Salad

_MG_2322I am in love with all sorts of Israeli food right now,  so get used to these posts for a while! Anywho, this dish is a staple in Israel, throughout the states & world. I can say though, the blend in Tel Aviv was fresher then ever & I gobbled this salad up daily at the beach!

Here’s the steps to make this delicious salad:

  1. Chop up 6 persian cucumbers & place in bowl
  2. Dice up 2 large tomatoes, before placing in bowl remove the juices/seeds
  3. Chop up 1C fresh flat leaf parsley & 1/2C fresh mint leaves – add to bowl
  4. Add 1T EVOO (up to 1/2C, depending on your liking), juice from 1 lemon & S/P to taste
  5. Toss & refridgerate for up to 15minutes before serving

If you want to go crazy add a dollop of fresh tahini or hummus on top before serving! Enjoy this fresh & easy mix any time of year, but especially for bikini season!

Nutritional Info Per Serving (Serves 4):  80 calories – 4 grams of fat – 10 carbs – 2 grams of protein

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Dharma Kale Salad

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I know this picture looks alot like my Moroccan Spiced Lemon Dressing recipe I posted not to long ago – but I swear it is WAY different!

You know when you get into something & you just cant get enough of it – whether it be a pair of great fitting jeans, a tv show that you can watch an episode marathon of or a meal that you crave, even right after you just take that last bite? Right now I am into my one flannel, the TV show Revenge (don’t judge) & this salad!

I am talking about the Dharma Kale Salad. I love it, can’t get enough of it – just finished it for lunch & already thinking about making it for lunch tomorrow. I mentioned in a previous post that I finished reading The Beauty Detox Solution, well this is a salad that the author, Kimberly Snyder mentions in her chapters. Hope you enjoy!

  1. Wash & dry 1 head of kale – strip the leaves off the thick spine stem by hand, discard stalk & place leaves into a large bowl
  2. Add a pinch of sea salt into the bowl & begin to break up the kale into smaller pieces (the salt tenderizes the kale)
  3. Wash & add: 1/2C sprouts, 1/4C flat leaf parsley & 1 diced tomato
  4. Cut an avocado in half & scoop out one side into the bowl
  5. Cut a large lemon in half & squeeze the juice from one half into the bowl
  6. Add: 1T dulse flakes, 1T, nutritional yeast, 1T hemp seeds & cayenne pepper to taste (I add 1/4t)
  7. Now get in there with your hands & mix up this salad!

This salad is so sensational that I even got the hub into it! The creamy avocado, lemon juice & nutritional yeast really give this salad a killer taste & it is packed with antioxidants, amino acids, enzymes & minerals (all the nutritional building blocks your body needs)!

Nutritional Info for the Salad: 370 calories – 17 grams of fat – 47 carbs – 20 grams of protein

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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
 

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

Valentine’s Day 2013 Menu

1HAPPY VALENTINE’S DAY!!  I am not a big vday kinda gal – but I really wanted to surprise my hub this year with a kickass dinner –  so I whipped up a special menu!  Not going to lie…I spent a few hours in the kitchen…but it was worth it!  When he walked into the house he was over the moon with joy 🙂 Hope you enjoy the recipes & pics!

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Blackberry Champagne Vinaigrette

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I needed a bit of summer loving with the cold weather hitting NYC- so I made a bright salad with my fave homemade dressing!

A perfect random mix was already in my fridge…

  • edamame – leftover from sushi
  • mache lettuce – our grocery store FINALLY had, so I stocked up
  • pomegranate seeds – new obsession
  • blackberries – always have for my breakfast smoothies
  • hearts of palm – in pantry for a rainy day

This dressing is key and I typically make it all summer long – with a fork mash up a handful of blackberries in a bowl, add some champagne vinaigrette,  dash of EVOO & pepper…mix, taste and adjust to your liking –  voila, quick & fresh dressing!!

Nutritional Info Per Serving varies 
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