Lime Sublime Green Smoothie

Despite the pictures I post on facebook and instagram of some of the goodies I make, I do actually try to eat pretty healthy.  A mid-day green smoothie is almost a daily thing for me.  I started drinking  smoothies years ago as one of the first habits I picked up on my whole foods journey; a habit that I absolutely love.

By now I have a good repertoire of smoothies to choose from and change it up from day to day.  If you're a smoothie-drinker, I think you'll agree that being able to have a variety to choose from makes the habit a lot more enjoyable.

A few months ago I did a 30-day smoothie challenge and this smoothie was one of my favorites and probably the one I drink the most!  I love it because not only does it taste phenomenal but it's super low in calories as well and still packed with goodness.  This is always my go-to when I need a little detox as well.


Lime Sublime Green Smoothie
1 cup coconut water (or water or a combination)
1 cup frozen green grapes
1/2 cup fresh pineapple, frozen
2 handfuls of greens (spinach, kale, chard, etc.)
chunk of lime (make sure you wash it well) or use 1 tsp. zest and some juice if you don't have a high power blender
1 Tbsp. chia seeds
1 tsp. coconut oil (optional)
1 tsp. bee pollen (optional)
additional ice, if necessary

Place everything in a blender and blend until smooth.




SOURCE: adapted from Unconventional Kitchen

Kale, Fennel and Grapefruit Salad

This salad was like a breath of fresh air.  It was something else that I made while I was staying at my parent's a while back, along with those delicious Lentil Veggieballs.

I know I've said before I like to eat a lot of salads but if I don't change it up every once in a while, I get a little bored. This is a simple, quick to throw together salad, using just a few seasonal ingredients.  If you're looking to change it up too, try this one out!


Kale, Fennel and Grapefruit Salad
For the salad:
1 bunch of kale, torn into bite sized pieces
1 grapefruit
1 head of fennel thinly sliced or shaved on a mandolin
2-3 dates, pitted and chopped
¼ cup slivered almonds
¼ cup mint leaves

For the dressing:
2 Tbsp. rice vinegar
1 tsp. honey
2 Tbsp. olive oil
¼ tsp. salt

Combine all the ingredients for the dressing in a small bowl and whisk to combine.

Segment the grapefruit and squeeze any remaining juice from the flesh into the dressing.

Place the kale and fennel in a large bowl and drizzle with a few tablespoons of the dressing. Season with salt and pepper.

Add the grapefruit and dates and toss gently to combine. Sprinkle the almonds and mint over the top and serve with a drizzle of additional dressing if desired.


SOURCE: Bliss

Chopped Greek Salad

Did you like the Greek Quesadillas from yesterday? Well, here's a little more Greek for you.  Most of the time I make a meal, I try to include a vegetable, many times a salad, and sometimes both.  You see, I love to eat salads, but my kids are not quite at that age where they appreciate the goodness of a salad yet.   So, being the good mom that I am, I make them a separate vegetable, that they will eat so they can still get some good nutrition, and they can still watch my hubby and I eat our salads, hoping one day they will follow suit.  We'll see.

Whenever I make a Greek-inspired meal, this salad is always served.  It's simple, very quick and oh so tasty!  Sometimes if I have leftovers or extra ingredients, I eat this by itself, as it's own meal.  Like I said, I love Greek!  And I love this salad.

Chopped Greek Salad
1-2 pint cherry or grape tomatoes, halved
2 cucumbers, quartered and peeled, if desired
red onion, thinly sliced
1 can black olives, drained and halved
1/2 cup feta cheese, crumbled
fresh mint leaves, chopped (optional)

vinaigrette:
4 Tbsp. olive oil
4 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp. dried oregano
dab of dijon mustard

Prepare salad ingredients and put them in a large salad bowl.

Put all dressing ingredients in a jar with a tight fitting lid and shake vigorously until combined. Pour over salad and toss.

Brussels Sprouts with Dried Cranberries, Walnuts and Feta

This has become one of my new favorite fall salads.  I don't think I actually even ate a brussel sprout until last  year, but I really enjoy them.  They are a nice hearty green, perfect for winter time and they are loaded with lots of good nutrients, especially vitamins c and k.

This is a super simple salad.  I'd say if it wasn't for all the chopping of the brussels sprouts, you'd have this made in about 2 minutes flat.  I love the combination of ingredients; the sweet and chewy dried cranberries, the soft and salty of the feta and the crunchy, nutty walnuts.  All perfectly compliment the taste and texture of the brussels sprouts.  The dressing is no-fuss as well, using ingredients you already have on hand.

Chopped Brussels Sprouts with Dried Cranberries, Walnuts and Feta
for the salad:
1 pound brussels sprouts
1 cup roughly chopped walnuts
1/2 cup dried cranberries
1/3 cup crumbled feta cheese

for the dressing:
6 tablespoons olive oil
2 tablespoons apple cinder vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper, to taste
 

Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts and put them in a large salad bowl.   Add walnuts, cranberries and feta and toss to combine.

In a small bowl, whisk together dressing ingredients.  Pour over salad and toss.  Serve immediately.


SOURCE: Adapted from Two Peas and Their Pod
 

Apple Walnut and Feta Salad with Raspberry Vinaigrette

This is the perfect salad for fall and embraces many of those flavors I love! If I had to pick a component I love best I would definitely say the vinaigrette because I think the dressing totally makes the salad and this one is divine.  It's light and fresh and only slightly sweet, perfectly complimenting the salad. 

I do love everything about the salad though, it is a perfect combination from the sweet-tart and chewiness of the dried cranberries to the crispness of the apples and the soft and saltiness of the cheese.  All together it is one great salad.  I made extra vinaigrette so we can keep this salad on hand for a while.


Apple Walnut and Feta Salad with Raspberry Vinaigrette
For the salad:
1/2 head of Romaine lettuce, chopped
1 large apple, sliced and chopped (I used golden delicious)
1/3 cup dried cranberries
1/3 cup walnuts, roughly chopped
1/3 cup feta cheese, crumbled (can also substitute another soft, salty cheese such as queso fresco)

Chop lettuce and place in a large salad bowl.  Layer the rest of the ingredients on top in the order given. Serve with raspberry vinaigrette.

For the vinaigrette:
1/2 cup raspberries (fresh or unsweetened thawed frozen)
1/4 cup extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
salt and pepper, to taste

Mix everything in a blender and blend until smooth.


SOURCE: Vinaigrette from Giada De Laurentiis

End-of-Summer Smoothies

Not having my computer is totally killing me. My husband has a MacBook Air, which I have been using a little but I don't like it. I can't wait to get my own laptop back! I just couldn't wait another second to post though, I know it's been sparse the past few weeks. I've got not one but TWO wonderfully delicious end-of-summer smoothies to share with you today. Have a great holiday!!

This first smoothie was born out of necessity. Like, howmagonnauseupallthosepeaches my mom just gave me (from her tree)? I know, what a problem right? I knew I liked peaches and blueberries in my green smoothies, but had yet to try them in just an all fruit smoothie (something my girls would more likely like and finish). So, my first trial was a big score, didn't have to change a thing. It was absolutely love at first sight.

Fresh peaches at their peak are the most wonderful thing in the world to eat. I crave them every summer and am always very sad to see them go. If you can get your hands on some before they're gone, you gotta give this a try!

Blueberry Peach and Basil Smoothie
1 cup frozen blueberries
2 fresh, ripe peaches, peeled if you prefer and pitted
1/2 cup water
1/2 cup almond milk
about 4 fresh basil leaves

Put everything in your blender and whiz away!

I couldn't get this next smoothie out of my mind after I saw it. I think I made it that very day. Watermelon is another one of those quintessential fruits of summer that only lasts so long. So we gorge ourselves on it while it lasts then bid farewell until next time.

This smoothie is also paired with basil. I know you're thinking really??? c'mon here! Not more basil. But, seriously, don't underestimate the basil. It adds flavor and life to so many things. It's a subtle flavor that just knocks your socks off. If you're really not a fan, fresh mint would actually be a great substitution.

This is a super refreshing smoothie with the watermelon and cool cucumber. No need to add any extra liquid because the fruit is already full of it.

Watermelon Strawberry and Basil Smoothie
2 heaping cups watermelon
1/2 cup cucumber
1 cup frozen strawberries
3-4 fresh basil leaves

Put it all in your blender and whiz to you liking. Slurp away.

Enjoy!


SOURCE: Watermelon smoothie from My Green Diet

Berry-Oat Breakfast Smoothie

Oh my goodness, I know I have been MIA for the past two weeks. Things have been crazy around here with school starting. My oldest is starting kindergarten and I'm kind of freaking out about it-ahhh! Plus, my computer is being worked on so I have to steal my husband's mac when he's not looking for only tidbits of time here and there. Hopefully I'll get it back soon and I can start kicking out regular posts again! But for now, enjoy this breakfast smoothie, perfect for the start of school.

We have been rockin' these smoothies lately and my girls especially love them. The first one that I made was just strawberry though, so they probably loved it FIRST because it was pink and only SECOND because it tasted good. Regardless of why they like it, I'm glad they do and happy they drink it. At least I know they're getting good nutrition at least ONE meal a day.

This would be a perfect meal to tuck away in your breakfast arsenal for those crazy school mornings. Quick. Easy. Delicious! It only take a few minutes to throw together and is loaded with healthful ingredients that are sure to send everyone off to a great start for the day!


Berry-Oat Breakfast Smoothie
1 cup ice
1/2 cup frozen berries (single berries or a mix)
1/2 cup plain yogurt
1 banana
1/2 cup rolled oats
1 Tbsp. honey
1 cup water (or other liquid such as almond milk, coconut water, low-sugar juice)

Put everything in a blender and blend until completely smooth.


SOURCE: Martha Stewart

Cool Cucumber-Melon Minty Smoothie

Wow, there have been several times over the past few days that I thought I was just going to melt! Don't get me wrong, I like summertime, but when we have day after day of near 100 degree weather, I just want to put on the least amount of clothes that I can get away with and sit under a fan. I get cranky, my kids get cranky and we need something to cool us off!

Did you know that peppermint essential oil is used as a cooling agent, like in reducing fevers? So, how genius is it to put mint leaves in a smoothie and cool your body from the inside out? Pair that with a cool cuke and honeydew melon and you'll be shivering in no time!

I know the combination of ingredients may seem a little odd, but I liked them a lot more than I thought I would, especially feeling that cool mint tingle down my throat and stomach, making me feel cool inside, and minty fresh.


Cool Cucumber-Melon Minty Smoothie
1/2 cucumber, peeled and cut into chunks
1 cup honeydew melon, cut into chunks and frozen (preferably)
1/4 cup fresh mint, rinsed
juice of 1 lime (about 2 Tbsp.)
1 cup pear juice (or water and sweetener, if desired)
handful of ice

Put everything in a blender and process until smooth.


SOURCE: Whole Living

Melon Mozzarella Salad

This is another salad that epitomizes summer for me. Fresh cool crisp melons and grapes, heloooooo juicy slurpy peaches, scrumptious strawberries and I told you already I swoon over fresh basil. Kind of an unexpected little burst of flavor, but oh so delish! What's also fun about this salad is the little bites of salty, soft fresh mozzarella, also a little unexpected here, but I'm loving the contrast. All of this is paired with the delicious lemon poppy-seed dressing from this salad and you've got yourself a perfect little dessert for a hot summer night. Sweet and filling and won't weigh you down. You'll be luvin' it too

Melon and Mozzarella salad
3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lb.)
1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half
3 Tbsp. chopped fresh basil
3/4 cup Lemon-Poppy Seed Dressing
4 cups seeded and cubed watermelon
4 cups cubed honeydew melon
3 cups sliced fresh strawberries
2 cups seedless green grapes, cut in half
Garnishes: mint leaves

Toss first 3 ingredients with 1/4 cup Lemon-Poppy Seed Dressing

Add all salad ingredients into a large glass trifle dish or tall glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss with remaining 1/2 cup dressing just before serving. Garnish, if desired.


SOURCE:Southern Living

Strawberry-Banana-Orange Green Smoothie

The other day I wanted to share this smoothie recipe with some friends so I went back through my post list and couldn't find it! I can't believe I haven't shared it with you before. This smoothie, or spinach drink as I used to call it, is the first one I had ever tried, over 10 years ago, albeit with some modifications.

I got the main idea for this smoothie, from a college roommate who had celiac and couldn't eat wheat, so she ate a lot of fruits and veggies, and this smoothie. Back then you didn't hear about celiac and gluten-free, so at first I thought it was a little weird, but then I tried it and loved it. I didn't even have a powerful blender back then and my drinks came out a little chunky and the spinach wasn't very well blended, but I didn't care, it was healthy and good.

So, here I am finally sharing what has evolved into my favorite green smoothie. If you have been reluctant to try the green drinks past, I think you will be pleasantly surprised.


Strawberry-Banana-Orange Green Smoothie
1 cup water
splash of almond milk
1 tsp. vanilla
1 whole orange, peeled*
1 cup frozen strawberries
1/2 frozen banana
2 handfuls baby spinach

*If you do not have a powerful blender, I suggest just using the juice of the orange or about 1/2 cup orange juice.

**If your strawberries are not frozen, use ice for part of the water.

Place ingredients in blender in order listed. Blend to your liking-may take a few minutes if you do not have a powerful blender. Drink immediately or store in a jar with a tight-fitting lid for up to 48 hours. Shake well before drinking.

Makes about 3-4 cups

Apricot-Strawberry Smoothie

At our previous house we had apricot trees and I canned and froze those apricots until I had no room left! I'm a little ashamed to say that I still have some left in the far dark corners of my freezer and pantry. I made it my goal to finish them up in the next few months. It has led me on an apricot-smoothie-making journey. As I went down my list of combinations, I crossed them off as I went, knowing that I was not going to make THAT one again-blech! However, I when I threw this combination together, I knew it was a keeper...FINALLY! I've made this over and over the past month or so and we've all loved it.

Apricots are just about in season and strawberries are already here, so it's the perfect time to make this refreshing smoothie. Treat yourself, and your health.

Apricot-Strawberry Smoothie
1 cup apricots, pitted and halved
1 cup strawberries, hulled
1 banana
2 big handfuls spinach, rinsed
1 cup fresh orange juice
handful of ice
water as needed

Put all ingredients in blender, adding juice first, and blend well. Add water as needed for desired consistency. Pour into jar or container with tight fitting lid. Will last up to 48 hours, just shake well before drinking.

Tropical Smoothie

It is not very often that I try a new combination in my green smoothies that I immediately like and continue to make. So, I was really surprised when I made this the other day and absolutely loved it! I made it like three days in a row (until my cilantro and mangoes were gone). I was a little hesitant about the cilantro but was so glad I tried it. It is so refreshing in this smoothie.

If you don't have a high powered blender, you may have to blend this for a longer time to make sure there aren't pieces of orange floating around. Your other option would be to just juice the orange and use that.

Tropical Smoothie
1 mango, peeled and seed removed
1 cup fresh pineapple
1 whole orange, peeled
2 cups baby spinach
small handful of cilantro
1 cup water (add more to your liking)
handful of ice

Place everything in a blender and blend until liquid and smooth. Add more water as desired.

Moroccan Fall Salad

I feel like the boy who cried wolf a little bit right now. Although it's been nice not having to worry about scheduling posts (while making preparations for baby instead), I still find myself wanting to share with you the yummy things I've been making!

I like food...a lot, and I love sharing it all with you. So, here I am again; I just can't stay away.

Baby is still due in 2 weeks. This will be girl #3-heaven help us! Some say #3 is the hardest, some say #2 was hardest. I guess we will see.


This is a truly unique salad! I had it for the first time about a year ago and tried to recreate it last fall but didn't do so hot. Recently I found myself with some root veggies that had been given to me and this salad came mind again. So, I went about trying to recreate the salad. Well, it made it on the blog, so this time was definitely a success!

I just love how loaded it is with different veggies; not to mention the dried fruit and nuts. When I ate this salad before, it was topped with Moroccan-spiced chicken. I didn't want to use chicken but still wanted those authentic flavors to pull the dish together. So, I created a vinaigrette that has some of those same spices, and I think it worked great! Here's some healthy eating inspiration to use up those fall veggies!

Moroccan Fall Salad
1 head romaine lettuce, shredded
1/2 cup butternut squash, diced (boiled or roasted*)
1/2 cup beets, diced (boiled, roasted* or canned)
1 avocado, diced
1-2 small carrots, peeled and sliced (or shredded)
1/2 cup button mushrooms, sliced or diced
1/2 large bell pepper, diced
1 hard-boiled egg, diced
1/4 cup dried cranberries
1/4 cup dates, small-diced
1/3 cup sliced toasted almonds
Feta cheese, crumbled (optional)

*You can roast the squash and beets at the same time if you wish. Just wash, peel and dice them. Throw them on a cookie sheet, drizzle with olive oil and sprinkle with salt and pepper. I kept them separated on the same cookie sheet so the beets wouldn't bleed onto the squash. Roast in a 425 F oven for about 15-20 minutes, checking every 10 minutes or so and tossing them around a bit.

Prepare all the rest of the ingredients while the squash and beets are roasting, setting aside the eggs, avocado.

When beets and squash are finished cooking and cooled down, toss everything but the eggs and avocado together in a large salad bowl. Dish out salad onto individual plates and top with egg, avocado and feta cheese, if desired. Serve with Moroccan vinaigrette.


Moroccan Vinaigrette
1/4 cup red wine vinegar
1/4 cup olive oil
1-2 Tbsp. dijon mustard
2 tsp. honey
1/8 - 1/4 tsp. each cinnamon, cumin, cardamom, ginger (I actually used fresh)
1 garlic clove, minced

Put all ingredients into a small mixing bowl and whisk until combined.

Cool Zucchini Slaw

*I know, I know, I just signed off the other day. I forgot I had this ready to post and I couldn't leave you at the end of the summer without it. I've made it a couple of time recently and just love it!


Since I don't have my own garden this year, I haven't had to deal with zucchini and summer squash coming out my ears like I have in the past. However, I was given a bunch of it all within a couple of days and needed a new idea of how to use it. My kids won't really eat it cooked and I'll just say it's not my husband's favorite vegetable. So, I thought about making a raw zucchini salad and thought a slaw would be perfect. I found this recipe right away, made my own little tweaks and came up with this wonderful, fresh, slightly crunchy and definitely tasty salad. So, if you're looking to use up what's left in your garden, look no further!

Cool Zucchini Slaw
For the slaw:
1 1/2 pounds zucchini and/or summer squash, (about 3 medium), grated
1/2 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced (I just used a small amount of a red onion)
1 large granny smith apple, peeled and grated
1 large red or green bell pepper, julienned
2-4 Tbsp. chopped fresh basil

For the vinaigrette:
1/4 cup cider vinegar
3 tablespoons frozen apple juice concentrate
drizzle of olive oil
Salt & freshly ground pepper, to taste

Shred the zucchini/squash, as well as the onion and set it in a colander for about half an hour to drain out some of the liquid. Once drained, add the zucchini and onion to a salad bowl, and add the apple pepper and fresh basil.

In a small bowl, whisk together the vinaigrette ingredients. Taste for seasoning and adjust, if necessary. Pour over slaw and toss to coat. Serve immediately.

Panzanella

If you can't already tell (by the amount of salads I've posted lately), I love salads and I love to eat them in the summer when everything is so fresh. Last summer I discovered this Greek Panzanella which I absolutely love, but I recently re-discovered this more traditional panzanella (in my ever long list of bookmarked recipes) that is wonderful and just as delicious. If you are unfamiliar with the word panzanella, it's Italian, basically a leftover bread salad. Typically panzanellas don't sport lettuce but I like to throw it in because I'm all about getting your daily greens, and this seemed like a no-brainer to me.

This recipe comes from Ina Garten, the Barefoot Contessa, so you know it's gonna be good. I only expect the best from her and she ALWAYS delivers. I hope you enjoy this salad as much as I do.

Panzanella
For the salad:
3 Tbsp. olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 tsp. salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 English cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
1/2 - 1 head romaine lettuce, shredded
20 large basil leaves, coarsely chopped

For the vinaigrette:
1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
1/4 cup Champagne vinegar (I used red wine vinegar)
1/4 cup olive oil
1/2 tsp. salt
1/4 tsp.freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion and basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.


SOURCE: Ina Garten

Crunchy Asian Salad

This was a super fun salad to make and eat! It's not difficult in any way, nor are there complex flavors or ingredients. What makes this salad extra special and tasty is the crunchy topping. What fun texture and flavor to add to a simple salad.

I've used both romaine lettuce as well as green cabbage, for a little variety, although most any lettuce or cabbage will do. I've also kept the veggies simple, but feel free to add more.

Crunchy Asian Salad
For the topping:
1 pkg. ramen noodles (flavor packet discarded)
1/4 cup butter
1/2 cup sesame seeds
1/2 cup slivered or sliced almonds

For the salad:
1/2 small head green cabbage, shredded
1/2 head romaine lettuce, shredded
2 red peppers, julienned
1 cucumber, peeled and sliced
6 green onions, thinly sliced

To prepare the topping, crush ramen noodles and add to a small frying pan pan with butter, sesame seeds and almonds. Cook until golden brown, stirring often. Remove to a small plate or dish to cool.

Add all salad ingredients to a large salad bowl and toss to evenly distribute veggies. Serve salad on individual plates, adding salad dressing and topping as desired.

Notes: I used the vinaigrette from this salad because I had leftovers. You could easily just throw together equal parts of rice vinegar and canola oil, a splash of sesame oil, sugar and soy sauce for another quick and easy dressing.

SOURCE: Adapted from Your Homebased Mom

Chicken Tacos with Mango Salsa

One thing I love about dinner time during the summer is all the fresh ingredients that are available. Everything seems to POP with flavor and a lot of times will require little to no cooking. That's the case with this meal. We absolutely loved it. My favorite part was actually the mango salsa, I thought it really made the dish. This was the first time I had added mangoes to a fresh salsa and thought it worked beautifully. You still get that tomato-garlicky-cilantro taste with a bite of sweetness from the mango here and there. It went perfectly with the seasoned chicken and the creamy avocados on top.

I like to use corn tortillas when I make tacos, but they can be a bit finicky sometimes and break apart, which can be frustrating. Usually, I pour a shallow amount of oil in a small fry pan and fry them up for about 30 seconds a side, then drain on a paper towel. If you don't want to use corn tortillas, feel free to substitute flour tortillas.

Chicken Tacos with Mango Salsa
For the marinade:
juice of 2 limes
2-4 Tbsp. olive oil
1/2 tsp. cumin
dash chili powder
2-3 cloves garlic, minced
dash of salt and pepper
1 lb. boneless, skinless chicken breast, cut into strips

For the tacos:
8 corn tortillas
oil, for frying (optional)
avocado, thinly sliced
shredded romaine lettuce

For the Mango Salsa:
1 ripe mango, peeled and diced
1-2 medium tomatoes, diced
3/4 cup jicama, peeled and cut into matchsticks
1/2 jalapeno pepper, seeded and diced (use a whole jalapeno if you like more spice)
1/4 cup chopped fresh cilantro
1/4 small red onion,very thinly sliced or finely diced
2 tablespoons honey
juice of 1 lime
Salt and pepper to taste


Prepare marinade by adding all the ingredients, except the chicken, into a zip-top bag. Shake until well-combined. Add chicken and seal bag, then shake until chicken is well-coated. Place bag on a plate and let marinade on the counter for 30-60 minutes.

In the meantime, prepare salsa by chopping the mangoes, tomatoes, jicama and jalapeno. Whisk together the rest of the ingredients in a small bowl and pour over the salsa. Gently fold until evenly mixed. Let sit at room temperature.

Prepare corn tortillas by frying them, if desired. Fry tortillas, one at a time, in a small frying pan with a little oil, about 30 seconds a side. Remove to a paper towel-lined plate to drain. Alternately you can use them un-fried or use flour tortillas.

To cook chicken, either preheat an outdoor grill or an indoor grill pan. Cook chicken until no longer pink inside; about 5 minutes.

To assemble tacos, layer the shredded lettuce on the bottom of a tortilla, then add the chicken, mango salsa and top with thinly sliced avocado.


SOURCE:Adapted from myrecipes.com

Asian Wonton Salad

This was a fun salad to make and eat! I absolutely loved it. If you look at the ingredients, it doesn't look much different than a lot of other salads. But, what sets it apart is the delicious sesame dressing and the crunchy won tons....oh, the crunchy won tons; talk about fun to eat. I'm all about color in my salads too, because I want it to be eye appealing as well as good tasting, and there was some definite color going on here.

If you like to eat salad a lot, then add this to your repertoire. I love to change up my salads so I don't get tired of eating the same thing all the time. I don't know about you, but I'm also more likely to eat them more often as well if it's not the same old, same old.

I ate this as a main dish without any meat, but if you feel like adding something more substantial, try some grilled or shredded chicken, or even toasted cashews if you want to keep it meatless.


Asian Wonton Salad
1 head romaine lettuce, shredded
1 small head cabbage, shredded
1 pint cherry tomatoes
1/2 red onion, sliced thinly
1 cucumber, sliced
1 cup thinly sliced carrots

1/2 package wonton wrappers (save the other half in the freezer to make for another time)
vegetable oil for frying

Heat about 1 inch of oil in a small or medium frying pan. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). The oil should be around 375 degrees. Place only 3-4 strips in the pan at once; fry for 10 seconds, flip and fry for another 10 seconds or so. They go quickly so watch closely. Remove fried wontons to a paper towel-lined plate or tray. (These can be made ahead of time and kept in an air tight container.)

Shred lettuce and cabbage and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, carrots and red onion. If you are serving the salad immediately, pour only enough salad dressing to lightly coat everything and toss to combine; add wontons and gently toss again or just place them on top. Otherwise, dish out salad portions to each plate and top with dressing and wontons.


Sesame Dressing
2/3 cup rice vinegar
2/3 cup canola oil
2 Tbsp sesame oil
4 cloves garlic, minced
2 Tbsp soy sauce
1/2 cup sugar
4 Tbsp sesame seeds

Place all ingredients into a pint jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.

SOURCE: Adapted from Our Best Bites

Berry Chicken Salad with Berry Poppyseed Vinaigrette

I love it when summer rolls around because I get to eat lots of salad! I didn't used to be much of a salad eater. I thought salads were rather boring, although I did eat them when they were offered but mostly because I knew they were good for you and that's what I should do.

Last summer I discovered the beauty and diversity of salads; how flavorful and colorful they can be as well. I ate lots of salad and I didn't get bored with it. I fell in love with this Asian Slaw with this Ginger Lime dressing and ate it a ton.

This year I have found a few more gems and this Berry Chicken Salad is one of them. Apparently it's similar to a more commercially made one but I rarely eat out and when I do, it's not fast food. So, I wouldn't have been the wiser. I love that the berries in this salad are so deep and bright in color that it just makes the salad pop! They lend the sweetness, then the soft feta gives it that salty contrast. This would have been the perfect July 4th salad because it's red, white and blue. Come to think of it, I think I may have actually eaten this salad on July 4th. I ate it for the first time at a family reunion that weekend and when I came home I just had to have more!

Berry Chicken Salad
1/2 head Romaine lettuce, washed and shredded
6-8 oz. baby spinach
2 chicken breasts, well-seasoned to your liking, grilled and either thinly sliced or chopped into bite-sized pieces
8 oz. strawberries, rinsed and sliced
8 oz. blueberries, rinsed
4 oz. crumbled Feta or shredded fresh Parmesan cheese (or both!)
1 c. sliced almonds
Berry Poppy Seed Dressing to taste

For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Makes about 8 side dish servings and 4 main dish servings.


Berry Poppy Seed Vinaigrette
1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

This dressing will last in your fridge about as long as the berries they are made with. So, if you want a good indicator, leave a berry or two in the fridge and about the time it starts wilting, you know your dressing is about done.

SOURCE: Our Best Bites

Linked to...
Recipe Swap Thursday @ Prairie Story

Spicy Cucumber Salad with Peanuts

Peanuts and cucumbers, who would have thought? I would have never put them together, but they make a surprisingly wonderful combination. I saw a similar recipe one day while blog hopping and remembered seeing this recipe in my Cooking Light cookbook. I've turned past that recipe so many times, without even considering making it. I don't know what flipped the switch this time, but I couldn't get it out of my mind and just had to make it.

Let me tell you, it was a huge hit, even with my kids. We couldn't stop eating it as we prepared it, so when it was actually time to bring it to the dinner table, there was not much left. Needless to say, there were no leftovers.

This is a great salad, perfect for spring or summer. It's got some great combinations going on too: light and fresh, sweet and salty, crispy and crunchy!

Spicy Cucumber Salad with Peanuts
1 1/2 pounds cucumber, peeled, halved lengthwise, and thinly sliced (about 4 cups)
2 teaspoons kosher salt
1/2 cup rice vinegar
1/2 cup water
3 tablespoons sugar
1/4 teaspoon crushed red pepper (I left these of my kids' portions)
2 tablespoons minced red onion
1 tablespoon chopped dry-roasted peanuts

Place the cucumber slices in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.

Combine vinegar, water, sugar, and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about 10 minutes). Remove vinegar reduction from heat; cool. Stir in onion. Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.

SOURCE: Cooking Light

Linked to...
Recipe Swap Thursday @ Prairie Story
It's a Keeper Thursday @ It's A Keeper
Mangia Mondays @ Delightfully Dowling