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: 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

Continue reading for ingredient list & original recipe…

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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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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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