Maple Glazed Almonds

Do you ever crave something?
I mean CRAVE something????

And then do you ever
panic when you go to make it
and you don't have what you need?

This happened to me today.
I wanted a salad with Glazed Cashews-
I toast them in a pan with a VERY small amount of butter,
when they are getting a pretty golden color,
I add in some agave nectar-
they get this yummy, crunchy, sweet flavor
and they taste AMAZING on any salad,

one of my favorites can be found here

I had no Agave,
and I only had salted cashews...

But I'd already made the salad
and I was hungry-

So I went made two substitutions
to a three ingredient recipe
(technically, is that even a recipe)
I used Slivered Almonds instead of Cashews
and Organic Pure Maple Syrup

I was NOT disappointed-
they were so Yummy!

I topped the salad with equal parts of
Grapeseed Oil and Cranberry Balsamic Vinegar

(I've mixed the Cranberry Balsamic with Black Currant
Balsamic and then used an equal portion of Olive Oil too)

Day 81- Quality Counts with Oils & Vinegars

My sixteen year old is our resident
salad dressing maker.
I am usually running around the kitchen
in the final minutes before dinner is served
and all of a sudden I realize I forgot to make
the dressing-
lucky for me, in walks Miss Kutie Pie
and she saves the day.

She makes some yummy ones,
and is a pro at deciding what flavors
will best compliment the fresh ingredients
we are using in the Salad de Jour!

With the exception of one dressing that
we use once in a rare while, we make
our own salad dressings- no matter what
type of salad we are eating. 
This is one of the things we did long ago
when I started eliminating processed foods
and I have loved it so much. No more drowning
our greens and toppings.

The secret to great tasting homemade dressings
is great tasting oils

Specialty and high quality oils are available at most fine grocery stores.

and vinegars.

There are specialty oil & vinegar shops in many areas or you can buy online

They may be a bit more pricey-
but ohhh, soooo worth it-

Miss Kutie just recently made us a dressing
that was out of this world,
It was made with
Grapeseed Oil
Pomegranate Balsamic Vinegar
Sea Salt
Coconut Sugar
Lemon Extract

Nielsen-Massey has great ingredients and can be ordered online if you can't find them locally

We used small dashes on this Delicious Salad

It was truly a match made in Heaven!

Day 81 Stats & Facts
B: Greek yogurt with berries and granola
S: Whole Grain crackers with guacamole
L: Grilled Tuna Sandwich on Ezekial Bread, mango slices
S: 1/2 c. cottage cheese & grapes
D: Fruit salad & Luna protein bar
S: Whole Wheat Graham Crackers & Kettle Corn
Total Calories: 1214
No Exercise

Little Miss Sunshine Salad

It doesn't seem like
anything special at first glance.
With just a few ingredients it
just seems to good to be true.
But I can promise you this salad
will make you smile :)

Seriously, my mouth is watering just thinking of this salad!!

Even Dear ole' Hubby liked it
and he is usually not too fond
of vinaigrette dressings.

Let's just cut to the chase here shall we??
This salad starts with some pretty
simple basics:

A mixture of baby spring greens and baby spinach
Fresh Raspberries
Craisins
Bleu Cheese or Feta (depends on what you like)

Than you add some delicious Glazed Cashews,
* we make these by melting butter in a heavy pan,
adding cashews and tossing them until lightly
roasted. We then add agave nectar and continue tossing
until they are nice and glazed over. We have used
various flavors of agave and have never been
disappointed with the flavor of the nuts. 

Drizzle lightly with this Vinaigrette
Grapeseed Oil
Pomegranate Balsamic Vinegar
Raspberry Balsamic Vinegar
Lemon Extract
Sea Salt
Coconut Sugar

Go Ahead- admit it
You like it LOTS!!

Day 83- Make Friends with Salad- Chile Lime Steak Fajita Salad

Holy Mouthful Batman!!

Today I am including a salad that is a Mouth Full
of Yumminess from beginning to END!

Rule # 6 (read here for my "rules")
says to avoid Carbs after lunch- which means
that during this 84 day process, I will be
eating a lot of Dinner Salads.
I'm not talking boring old Dinner Salads-
No Way Jose,
These are mouth watering treats, full of
goodness, nutrients and healthy living!

I have several Salad Recipes that I love
this one is easy & one I make ALL the time for lunch
or this one just omit the noodles.
 

This recipe actually serves double duty-
Day 1: It's a yummy Flank Steak served with
this Delicious Mango Berry Salsa
and caramelized peppers and brown rice

and then on Day 2, it's this delicious salad!

So sorry, it tastes much better than this looks

For the Steak:
1-2 pounds flank steak

Rub:
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. cumin
1/2 tsp. coriander
1/4 tsp. cayenne pepper
3/4 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 lime, juiced
1 TBSP. extra virgin olive oil

Combine all the rub spices together. Add lime juice
and olive oil- stir to combine
Place the steak in a shallow dish like a pie plate
and pour rub over. Rub it in on both sides.
Allow the steak to sit for 15 minutes.
Getch'yur grill ready-
Gill over medium-high heat 5-7 minutes to your desired
doneness, I like to leave it a little pink on the inside.
Let the steak rest for 5 minutes and then Cut steak into strips

For the Salad: 
Romaine and Mixed Greens
Red Onion, sliced thinly
Drained Black Beans
Avocados, sliced
Red, Yellow & Orange Peppers-
slightly sauteed so they are a little more than 
al dente

Top with a delicious, spicy, homemade salsa
in place of a dressing-

Okay, so for the Low Down on Day 83
B: Steel Cut Oats, Blueberries & Pecans
S: Banana & 3 TBSP almonds
L: Boars Head Chicken Sandwich on Ezekial Bread & an apple
S: Turkey Jerky & Grapes
D: This delicious Salad!
Total Calories: 1242
Exercise: Strength, 65 minutes at home

Spicy Mango & Berry Salad

I told you about this Delicious Chicken

that has rocked our world since
I first discovered it earlier this summer!

All due Respect-
I do love the Chicken-
but I love this SALAD even more-

Use the leftover Chicken
from this RECIPE POST

Spicy Mango & Berry Salad

Mixed Greens
Raspberries & Blackberries
Mango
Red Onion slices
Spicy Chicken, cut into slices

We use all sorts of dressings with this combination
My daughter makes a delicious
Raspberry Vinaigrette Dressing
and we love this

Citrus Vinaigrette Dressing
1 shallot, finely minced
1/3 c. fresh orange juice
3 TBSP. lime juice
2 TBSP. honey or agave
1/2 tsp. cumin
1/2 tsp. sea salt
pepper to taste
1/2 c. grapeseed oil
* Recipe adapted from Our Best Bites Cookbook

Ahhhh, My New FavE

I am a MOM on a MISSION!

I am tired of Leftover Night-
BUT...
I hate to throw food out-

Also, contrary to popular belief,
I don't want to spend all day,
EVERY day in the kitchen!
NO! I would like to get out and take
a field trip once in a while-
nowhere fancy,
just maybe, the FAMILY ROOM-

My Mission-
which I have chosen to Accept
is to EAT all the food I prepare
and to minimize waste!

So there's my rant-
and here's my RAVE!!

This new Chicken Recipe-

it is so yummy Night One,
and even yummier Night Two
when made into the delicious salad

And if you are lucky enough to have
a Night Three out of it,
it makes a delicious wrap!!

One Recipe,
Three totally different Meals-
No one gets the
"Not Meatloaf AGAIN" glazed over look!!!

Oh yes, I like meals like that!!!

Sweet & Spicy Chicken
2 packages boneless, skinless chicken thighs
2 tsp. Grapeseed oil

Glaze:
3/4 cup honey
1 1/2 TBSP. Braggs Apple Cider Vinegar
 less than 1/4 tsp. Braggs Liquid Aminos

Rub:
3 tsp. garlic powder
3 tsp. chili powder
3/4 tsp. coriander
1 1/2 tsp. Sea Salt Flakes
1 1/2 tsp. cumin
1/2 tsp. chipotle chili powder
less than 1/4 tsp. crushed red pepper flakes (optional)

*** These are best Grilled ***
1. Combine rub ingredients in a small bowl.
2. Trim fat, rinse and allow to dry. Very lightly coat chicken with oil.
Rub the spices into the thighs.
3. Grill 3-5 minutes on each side.
4. While the chicken is cooking, warm the honey.
Whisk in vinegar. Reserve 2 TBSP. glaze and
brush the rest on the chicken in the last few minutes
 of cooking. Remove chicken and let it rest for 3-5 minutes.
Drizzle reserved glaze over finished chicken.

* Adapted from Spicy Honey Chicken from 
Our Best Bites Cookbook

MENU PLANNER-
Serve with Spicy Fried Rice &
Roasted Carrots with Gremalato

Arugula & Tomato Salad

This has seriously become my
"Go To Salad!"

It is FAST,
It is YUMMY,
and
It is PERFECT!

I have modified it,
but only slightly from the original
that I saw here
at www.allrecipes.com

One of the things I love about this salad
is that it is SHAKEN and not tossed-
Don't ask me why I like this,
I just do!

I used feta today, but I like the Parmesan better

Anyway, promise me you will make it
and love it
and make it some more!

Easy Arugula Salad

4 cups baby arugula leaves, rinsed & dried
1 cup grape tomatoes
1/4 cup toasted pine nuts
(I keep these in my fridge always)
2 TBSP. grapeseed oil
1 TBSP. high quality white wine vinegar
sea salt flakes
freshly ground black pepper
1/4 c. coarsely ground fresh Parmesan cheese
1 large avocado, sliced

Here is my favorite part,
just put all of the ingredients,
except the avocado,
in a bowl with a lid.
Cover and shake!
Serve with avocado slices on top.

*** When I happen to be cleansing, I
leave the Parmesan and Pine nuts off,
and it tastes just as good-
okay not JUST as good,
but still VERY good

Roasted Veggie & Steak Salad

I love a Girl Lunch Date!
I love the chit chat,
I love the laughter,
I love the stories,
but most of all
I love the connection with a girlfriend
who knows you pretty darn well.
Oh, and I do love the food :)

A few months ago, I went to one of
my normal haunts for lunch with the gals.
I went to order my favorite salad, but to my surprise,
IT WAS OFF THE MENU!!
Upon inquiry, the waiter explained it had been replaced
with a different salad.
"WHAT..."
He assured me that the new salad was really good,
so I tried it, but I was pretty skeptical,
it had steak in it, and I am not to big on
beef in my salads

Well, I fell in love. Oh. My. Gosh!
This is good!

Where once this restaurant was only a
hop, skip and a jump away,
the closest one is now quite a jaunt!

So I have been trying to make a copy cat,
this is NOT the final product, but we all
really liked it and I wanted to share it.
The potatoes are a bit of a surprise for a cold salad

I don't think you can ever go wrong with
zucchini or red peppers on the grill!

We used fresh Parmesan cheese, but I
didn't like it as well as the Bleu Cheese

notice the drop of dressing heading to it's final resting place

My daughter made the vinegar dressing from
some new vinegars I had just bought and it was
so divine.

The restaurant version leaves the meat
pretty rare, but I was cooking with a different
grill and ended up cooking it all the way through.

The Salad

Mixed Greens
Red Peppers (lightly grilled)
Zuchini (lightly grilled)
Baby Yukon Gold & Red Potatoes (roasted)
Bleu Cheese
Sirloin Tip Steak Strips (grilled to a medium rare)
Balsamic Vinegar Dressing or Make your own

The Dressing

2 TBSP. Balsamic Vinegar
1 TBSP. olive oil
1/2 tsp. kosher salt
1 1/2 tsp. honey
1/2 tsp. Dijon mustard
1/4 tsp. fresh ground pepper

Favorite Vegetable Salad

I have been eating a lot of salad lately,
and have really gained an appreciation for
the absolute Yumminess of Greens
topped with Fruit. I could eat this kind of salad

all day, every day,
and never get bored.
But this one,

not on your life. She wants VEGGIES!
and leave the berries off of it PLEASE!
and give me a little Ranch dressing to slather on top
If you don't mind PLEASE!

So I set about to find a good & yummy and
yummy & good
VEGETABLE Salad, that would make her day,
and make me feel good about what she was
slathering on top!

Watson, I think I've found it.

Go home and try it today-
you'll like it, I PROMISE,
or at least I hope :)

Creamy Poppyseed Veggie Salad
Baby red & green leaf lettuce
1/2 each; red, yellow, orange bell peppers, cut thick julienne & than in half
1/4 red onion, thinly sliced
3 Roma tomatoes
1/2 English Cucumber
carrots, thinly sliced (at an angle)- to your liking
Avocado, cut into thick chunks

Creamy Poppyseed Dressing
1/3 cup honey
1/2 cup lemon juice
1/4 cup olive oil mayonnaise
1 tsp. Dijon-style mustard
1/2 tsp salt
1/3 cup olive oil
1 TBSP. poppy seeds 
small amount of orange zest
 

Not Popeye's Spinach

I've recently been converted to spinach.

As I am trying to get more vegetables into my day, I have found that spinach is a really easy way to sneak in a serving at every meal.

I tasted this a Spinach Salad with Roasted Carrots at a church activity, and had to figure out a way to add it to our salad rotation. Thank goodness for my resident salad dressing extraordinaire! She created the perfect dressing for our salad.

sorry, one of these days my pictures will be worthy of the yummy food they represent

Spinach Salad with Roasted Carrots & Israeli Cous-Cous

Fresh Baby Spinach
a Bunch of large carrots (don't use the baby carrots for this dish)
1/4 c. sunflower oil
1 shallot
small bunch of fresh parsley
zest from one lemon
1/2- 1 cup Israeli Cous-Cous (depending on how much salad you are making)
1/4 c. pine nuts, roasted

Cook the cous-cous according to box directions.
Roast the pine nuts if needed.
Meanwhile, peel the carrots & wash. Cut them at an angle, in large bite size pieces. Toss carrots  in Sunflower oil (you can substitute olive oil if that is what you have). Finely mince the shallot and the parsley and sprinkle over carrots. Add the lemon zest. Spread on a cookie sheet covered in parchment paper. Bake at 375 for 10-12 minutes; to desired tenderness. I like to broil mine for just a few minutes to give them a bit of darkened edges.

On a serving platter, lay the spinach in a generous pile. Top with roasted carrots, cous-cous and pine nuts. Toss with any light salad dressing you like. We use this Lemon Dressing- which is absolutely perfect.

Light Lemon Salad Dressing

6 TBSP. Lemon olive oil
4 TBSP. white champagne vinegar
juice from 1/2 orange
1tsp. minced shallot
pinch of sea salt

This was such a light dressing, but complimented the salad absolutely perfectly.

Enjoy this one over and over again.

*** NOTE: I had a hard time finding Israeli Cous-Cous in Utah when I wanted to make this salad for my family. If you can't find it, use Orzo pasta. It'd be just as good.