Oregano Chicken Greek Salad

Oregano Chicken Greek Salad 

Oregano Chicken Greek Salad

- 1 chicken breast

- 1/3 cup jarred artichoke hearts, cut in half

- 1 cup grape tomatoes

- 1/2 cup cucumber slices

- 3 Tbs. kalamata olives, sliced

- 1/4 cup red onion, thinly sliced

- 1/3 cup garbanzo beans

- 3 Tbs. feta cheese, crumbled

- 1 medium handful spring mix

- 3 Tbs. pine nuts (or sliced almonds)

- 1 Tbs. dried oregano

- 1 large clove garlic, zested/microplaned (or chop very finely)

- 1/2 Tbs. fresh mint, chopped

- 1 Tbs. fresh dill, chopped

- 1 Tbs. fresh parsley, chopped

- olive oil

- salt

- black pepper

- lemon juice

- balsamic vinegar

Rinse and pat dry chicken breast. Heat skillet to medium-high. On a plate, coat with olive oil, salt, pepper, dried oregano and dill on both sides. Cook in skillet on first side for 5-7 minutes, until it is caramel-golden brown. Flip and cook 5 minutes, squeeze 1/4 of a lemon over the top, add to garlic to bottom of pan and cook until fragrant, place chicken on top of garlic, rub into chicken, then cover, turn off heat and let steam at least 10 minutes while you prepare your other ingredients. When cool enough to handle, shred and soak up the pan "sauce" that forms.

 Meanwhile, in a small saucepan, heat about 1/2 Tbs. olive oil on high heat. When starting to smoke, add grape tomatoes and shield your hand with a lid to avoid oil splash. Cook about 30 seconds, swirl tomatoes, add a pinch of salt, cook another 30 seconds, remove into a separate small bowl

Fish Taco Salad

Fish Taco Salad 

Fish Taco Salad

- (approx.) 4 oz. Cod, Halibut or other firm white fish

- "Slaw"

- 1/2 of a tomato, chopped

- 1/2 of an avocado, thinly sliced, then sliced in half

- 1 radish, thinly sliced

- 1/4 cucumber, thinly sliced

- 1/3 cup black beans

- 1/4 cup steamed brown rice

- 2 Tbs cilantro leaves

- 2 Tbs sunflower seeds

- lime

- lemon juice

- olive oil

- salt

Slaw:

- 3/4 cup purple cabbage, shredded

- 1/4 cup red onion, thinly sliced

- 1/2 jalapeño, finely diced, with or without seeds to your taste

- 1 heaping Tbs vegenaise

- 1 Tbs lime juice

- 1/4 tsp garlic powder

- 1/8 tsp cumin

- 1/8 tsp chili powder 

- 1 tsp sugar

- 1 tsp apple cider vinegar

- salt to your taste

Pat fish dry, and on a plate, coat with olive oil, salt and pepper on both sides. Place in a medium-hot skillet for 2 minutes, flip, cook 2 minutes, squeeze with lime juice, cover, remove from heat and let steam (at least 5 minutes) while prepping the rest of the ingredients. 

For the slaw, combine vegenaise, lime, spices, sugar and vinegar in the bottom of a bowl, then add cabbage, red onion and jalapeño (if desired) and toss until evenly coated, place in fridge. 

Layer rice, fish, beans, slaw, cucumber, avocado, radish, tomato, then in a separate bowl, dress greens with a squeeze of lemon juice, drizzle of olive oil, pinch of salt, toss till evenly coated, then place on top of salad. Top with cilantro and sunflower seeds. Serve as is, or with corn on the cob, etc.

Bacon Mushroom Salad with Apricot Tofu

Bacon Mushroom Salad 

Bacon Mushroom Salad with Apricot Tofu

- 2 slices bacon, chopped finely 

- 5 baby bella mushrooms, sliced

- 2 hard boiled eggs

- 1/4 cup cannellini beans

- 1/4 cup walnut pieces

- 1/4 cup steamed brown rice

- 1/2 avocado, thinly sliced, then cut in half

- 1 garlic clove, finely minced

- 1/2 Tbs fresh parsley, finely chopped

- 1 medium handful spring mix greens

- 1/2 lb firm tofu, into medium large cubes

- 3 Tbs apricot jam

- 1/2 tsp dijon mustard

- 1/4 tsp balsamic vinegar

- salt

- lemon

- olive oil

- oil for frying

- fresh parmesan 

In a saucepan, heat oil until medium-hot, 350-375*. Fry tofu (in 2 batches) until crisp and golden brown. Drain onto a paper towel, place in clean bowl. In a microwave safe cup, add jam, vinegar, dijon and pinch of salt, heat in microwave until melted, about 15 seconds. Stir and drizzle over tofu and toss until evenly coated. 

In a cold skillet, add bacon, Turn heat to medium, cook until crisp, stirring occasionally. Remove from skillet to a paper towel. Drain oil from skillet, return to heat. Add 1 Tbs of olive oil, garlic and mushrooms. Cook for a minute, cover and steam until soft. 

Layer rice, tofu, beans, eggs, mushrooms, then in a separate bowl, toss greens with squeeze of lemon, drizzle of olive oil, pinch of salt, toss until evenly coated. Top salad with greens, then walnuts, parsley, bacon and a few zests of parmesan. 

Cranberry Chicken Salad

Cranberry Chicken Salad 

Cranberry Chicken Salad

- 1 chicken breast

- 1/3 cup celery, diced small

- 1/4 cup red onion, diced small

- 1/3 cup green apple, diced small

- 1/4 cup walnut pieces

- 1/4 cup dried cranberries, roughly chopped

- 1/2 avocado, sliced thin, then cut in half

- 1/4 cup steamed brown rice

- 3 Tbs alfalfa sprouts

- 1 medium handful spring mix greens

- 1 Tbs fresh tarragon, finely chopped

- 2 Tbs vegenaise

- 1/4 tsp celery salt

- 1 tsp dijon mustard

- 1 heap Tbs apricot jam

- lemon juice

- olive oil

- salt

- pepper

Rinse and pat dry chicken and on a separate plate, coat both sides with olive oil, salt and pepper. Place in a medium-high skillet for 5-7 minutes. Once the chicken is 1/3 the way opaque, flip and cook  other side for 5 minutes. Cover, remove from heat and steam while prepping other ingredients, at least 5-10 minutes. Then place on clean plate and rest until cool enough to handle, then shred into thin pieces.

In a separate bowl, combine veganaise, celery salt, dijon, jam, squeeze lemon juice, tarragon, pinch of salt, until smooth. Add celery, apples, walnuts, onion, cranberries and chicken. Toss until all ingredients are evenly coated. 

Layer rice, half the chicken mixture, avocado, then in a separate bowl, dress greens in a squeeze of lemon juice, drizzle of olive oil, pinch of salt. Toss until evenly coated and top salad. Top with alfalfa sprouts. Serve as is or with toasted baguette, soup, etc.

Asian Mushroom Salad with Blackberry Tofu

Asian Mushroom Salad with Blackberry Tofu

- 1 portobello mushroom

- 1 orange, peeled and sliced into rounds

- 1 mini red pepper, sliced 

- 1/2 of an avocado, thinly sliced, then cut in half

- 2 green onions, chopped

- 1/4 cup steamed brown rice

- 1 medium handful spring mix greens

- 1/2 lb tofu, cubed

- 6 snow peas

- 3 Tbs hoisin sauce

- 2 Tbs blackberry jam

- 3 Tbs chopped peanuts or sliced almonds (salted or wasabi) 

- 2 Tbs crispy noodles

- 1/2 inch-sized piece ginger, zested

- 4 Tbs panko bread crumbs

- lemon juice

- olive oil

- sesame oil

- rice vinegar

- oil for frying

- salt

-pepper

Pre-heat oven to 350*. Coat each portobello with olive oil, place on a grill pan. In  small bowl, add 2 Tbs olive oil, pinch of salt, pepper, ginger and panko. Mix until evenly coated, then fill mushroom with mixture and bake for 20 minutes/until breadcrumbs are crisp and mushroom is soft.

Meanwhile, in a saucepan, heat 2" of oil to 350-375*. Fry tofu in 2 batches, until golden and crisp. Drain on a paper towel and place in clean bowl. In a microwave-safe cup, add hoisin and blackberry jam, heat for about 15 seconds until melted. Stir and drizzle over tofu and toss until evenly coated.

Layer rice, tofu, orange, avocado, red pepper, green onion, peas, then in a separate bowl, toss greens with a squeeze of lemon juice, drizzle of olive oil, a few drops of sesame oil, pinch of salt. Toss until evenly coated, top salad, then add nuts, crispy noodles. Serve with portobello mushroom on the side.

Smoked Salmon Salad

smoked salmon salad

Smoked Salmon Salad

- (+/-) 2 oz. smoked salmon

-1/4 cup thinly sliced red onion

-1/2 tsp crushed caraway seed

-1/4 of a cucumber, thinly sliced

-1/4 of a green apple, thinly sliced, then cut in half

-1/2 of a tomato, diced

-1/2 of an avocado, thinly sliced, then cut in half

-1 Tbs capers

-1 Tbs dill

-medium handful of spring mix greens

-lemon juice

-olive oil

-salt

Layer all salmon, onion, sprinkle with caraway seed, then continue to layer with cucumber, apple, tomato, avocado. Then, dress greens in a bowl with a squeeze of lemon juice, drizzle of olive oil, pinch of salt, toss till coated, then top with capers and dill. Serve as is or with toasted baguette, soup, etc.

Orange, Fennel and Kale Salad

Orange, Fennel and Kale Salad

We are eating well, working out, and losing weight (hopefully). I turned everything into a salad, and most of them are better than the original recipe. Most are meat, dairy and gluten-free, however, I do throw in a few ingredients to optimize the salad that violate these standards but can be changed or omitted. Please enjoy.

Orange, Fennel and Kale Salad

-1 large handful of prepared baby kale (or torn and massaged leaves added with spring mix)

-1 blood or navel orange, peel removed and sliced into bite sized pieces 

-1/2 cup garbanzo beans

-1/4 cup thinly sliced fennel bulb

-1/4 of a large green mexican onion, thinly sliced

-2 Tbs sliced almonds

-1/2 avocado, sliced lengthwise and then in half, dressed with a squeeze of lemon and dash of salt

-1 cup steamed brown rice or quinoa

-2 Tbs dried cranberries

-2 Tbs fresh dill

-3 Tbs fresh grated parmesan 

-lemon juice

-olive oil

-balsamic vinegar

-salt

On large plate, layer rice, sliced oranges, avocado, onion, beans. In a separate bowl, mix kale, fennel, dill, 1 tsp olive oil, squeeze of lemon, 2 splashes of balsamic, pinch of salt. Toss until coated. Top salad with dressed greens into a high pile, then top with almonds, cranberries and parmesan. Can be served as is, with roasted potatoes drizzled with pesto (shown), a meat or seafood option, or simply with toasted baguette.