Spicy Hummus Salad

I never get bored of salads, but so many people do. In order for me to always enjoy my salad I have to get creative. Today I made this one, and loved it! Try it out for yourself.

4oz ground turkey (organic & lean)

2 cups kale (organic & chopped)

1 cup spinach (organic)

1/2 c broccoli and carrots (organic & sliced)

2 tbsp spicy hummus (organic)

1 tbsp Greek yogurt (0% fat)

Hot sauce (optional)

Mango Curry Chicken Salad

Dinner the other night was so good I was told I needed to post the recipe! 

Mango Curry Chicken Salad 

Ingredients:

1 chicken breast 

2 tsp curry powder

2 tsp chopped red onion

2-3 Tbsp Greek yogurt 

1/2 lime (juice)

2-3 cups mixed greens

1/2 mango chopped 

1 tbsp hemp seeds (optional)

1⃣ bake chicken or shred chicken (I seasoned mine with shallot, & paprika)

2⃣in a large bowl mix lettuce, lime juice, mango, and hemp seeds

3⃣in a smaller bowl mix Greek yogurt, curry powder, onions, salt and pepper(to taste)

4⃣ add chicken to smaller bowl and stir until chicken is coated with the yogurt dressing 

5⃣ add chicken (smaller bowl) mixture to bigger bowl, and stir 

6⃣EAT

Brian's Grilled Corn & Edamame Salad

My cousin Brian (@brian_wagner) is a total foodie. He works for Nugget Market, and in his free time outside work explores cool food spots and likes to cook. We were at a family reunion this weekend, and I almost died when I saw something bright and fresh in the kitchen! I told Brian I had to try his salad, and once I did I knew it had to be on my blog. Here it is!

Brian's Grilled Corn & Edamame Salad! 

Ingredients:

4 Grilled corn on the cobs or pan roast

1 Diced red onion

1 bunch chopped cilantro

2 bags of frozen edamame

Olive oil 

Rice vinegar

Sweetener of choice - stevia, agave, honey

Directions

1. Throw all ingredients into a bowl! 

2. In a smaller bowl whisk together dressing items. Brian says, "I always make the dressing to taste."

Prep time 20 minutes. 

Serve chilled.

It's that simple! I tried it, it really is delicious!

FOLLOW BRIAN ON INSTAGRAM: @BRIAN_WAGNER

Thanksgiving Quinoa Cranberry Salad

INGREDIENTS
1 tub organic mixed greens
1 cup quinoa
2 large beets grated
½ cup chopped pecans
½ cup dried cranberries
¼ cup chopped scallions
½ cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried
¼ cup Extra Virgin olive oil (evoo), or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper and salt to taste

DIRECTIONS

1. Put the quinoa in a small pot and add 1½ cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.

2. Put the slightly cooled quinoa in a large salad bowl along with the beets, pecans, cranberries, scallions, oil, and lemon zest and juice and sprinkle with the spices and pepper. Use 2 big forks to combine, fluffing the quinoa and tossing gently.

3. Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more evoo and lemon juice as you like. 

4. After cooling, toss mixture in a big salad bowl with mixed greens, as much as you need to feed your crew!

Thea's Summer Meatless Ceviche

Nothing more refreshing than sitting outside on a summer day eating some refreshing ceviche! I decided to try something new today, after busting up a coconut and drinking the water. I wanted to make a new recipe w the coconut meat! I looked at what I got at the farmers market and make up something new and quite tasty!

Ingredients:
1 coconut
1/2 large mango
1/2 avocado
1/2 grapefruit

1. First you'll need a big knife to but open your coconut!! You want to make a big rectangle or square shaped hole so you can fit a spoon in.
2. Once the coconut is busted open you need to drink the coconut water, or pour it in a jar and store it.
3. Scrape out the coconut meat in to a bowl.
4. Add 1/2 diced avocado to the bowl.
5. Add 1/2 Of a sliced mango in to the bowl.
6. Cut open a grapefruit and squeeze the juice atop of the bowl.
7. Serve and enjoy!

Summer Salmon Salad

What is better than a juicy, fruity, tasty salad on a summer night? Close to nothing after you try this recipe. It hits both the sweet and savory taste buds!
My amazing client brought me the freshest salmon her husband caught just yesterday!!!!! I had to enjoy it, and it needed to pop!

Ingredients:
Salmon (wild)
Mixed greens (organic)
2 mangos (organic)
Bunch of basil (organic)
Fresh goat cheese- I used herbed (local)
Balsamic
Extra virgin olive oil
Agave nectar (or honey)
Mustard
Salt-free seasoning (garlic)

1. Oven on HI broil. Cook fresh salmon with a bit of pepper and sprinkle of salt for about 10 minutes!
2. In large bowl add lettuce, finely chopped basil, chopped mango chunks, small pieces of cheese.
3. In a dressing shaker add 3 tbsp. Balsamic, 1 tbsp. Evoo, 1 tbsp agave, 1 tbsp mustard, shake of salt-free garlic.
4. Pour dressing over salad, and toss.
5. Serve salads in small bowl, and place filet of salmon on top!

Enjoy!

Eat Fresh & In Season- Breakfast, Lunch, Snacks, & Dinner

It's Spring and summer is around the corner! It is absolutely beautiful outside, and honestly it is my favorite time to get creative with juicy fresh fruits and vegetables. How lucky are we? The markets are in abundance of fresh colors ready to be consumed! Right now mango's, strawberries, blueberries, raspberries, pineapple, avocado's, beets, tomatoes,and spinach are in peak season to name a few of my favorites. I am loving seeing the colors, but to be honest I am twenty times more excited to taste the freshness. Now, here are some ideas on how to keep your fruits and veggies on the top of your priority list when it comes to your daily meals.

Breakfast tips: - Green smoothie - Fresh fruits and veggies- SIMPLY JUICE THEM! - Sliced bowl of fresh fruit topped with fat-free greek yogurt. - Egg white omelette with fresh chopped veggies. - Whole grain toast topped with avocado and spices. - Whole grian toast topped with cottage cheese and fruit. Snack tips: - Bowl of fruit,chia seeds, and mint. - Piece of fruit - Green smoothie - Bowl of fresh chopped vegetables spritzed with lime, and served with a lime quinoa. Lunch: - Salad with tons of fresh veggies, fruit, seeds/nuts. - Sushi paper wrapped around tons of veggies and fruit. - Fish, chicken, tempeh, or quinoa topped with a homemade fruit salsa served with an amazing small seasonal balsamic drizzled salad. Dinner: - Eggplant grilled with a balsamic glaze served with a side of mango &strawberry mixed greens salad. - Grilled hearts of romaine topped with a lemon grilled fish/chicken/tofu/tempeh/turkey/(or lemon infused grain) topped with homemade salsa- - Yummy seasonal tacos Now get to cookin', or better yet EATIN'

Quick Kale Salad

This is a super quick uber-healthy delicious kale salad recipe. Kale is like the god of greens and if you make the effort to stick it in your diet it will repay your health! This veggie is filled with nutrients, vitamins, and fiber. It helps aide with cleansing and detoxing the body! Start mixing salads like this in to your diet to see a BIG change in your mood, energy, skin, and maybe even weight!

Quick Kale Salad

4 cups cut organic kale
1/2 lemon juice
1 tbsp minced or finely chopped garlic
1/2 avocado

1. Wash kale then cut.
2. With clean hands Massage kale for a few minutes so it's leafy ends soften.
3. Massage in avocado.
4. Add in garlic and lemon and mix.
5. Let marinate in fridge overnight.

Thea's Clean Eating Caesar Dressing

Caesar dressing is just amazing and mouthwatering isn't it? I can't remember the last time I had it due to the high calorie/high fat content. Restaurants make it with heavy egg/oil/mayo based recipes. I went to BOA Steakhouse the other day http://www.boasteak.com/balboa/ and they made my friend a fresh Caesar salad dressing right in front of us. I decided to mock a healthier version inspired by their presentation at BOA.
This recipe is guilt-free but tastes like heaven. I am now going to be using Caesar dressing all the time!!

Ingredients:
1/3 Fat-Free Cottage Cheese (or fat-free Greek yogurt)
1 1/2 Tbsp. Extra Virgin Olive Oil
Juice of one lemon
1 Small can of anchovies (finely mince 1/2 can)
2 Tbsp. Garlic
3 tsp. Worcheshire sauce (low sodium)

1. In food processor or blender, add all ingredients.

2. Blend until extremely smooth.

3. Mix with salad, or use as a veggie dip and enjoy.

(I had it with mixed greens, beets, and Blackened Cod.)

Thea's Marinated Kale Salad

Kale is the new SUPERFOOD! Kale has been popping up everywhere; magazines, markets, and restaurants. Kale tends to be a little course and bitter, in comparison to lettuce. Making a kale salad and marinating it over night helps soften the kale and the bitterness goes away with the marinade.
When I tried this I took a taste and immediately smiled from ear to ear. I am so happy I mixed these flavors and created this recipe! Try it out and let me know how you feel!

Ingredients:

Kale- Finely chopped
1 1/2 Tbsp. Organic Agave Nectar
Bunch of Cilantro- Finely Chopped
1 Tbsp Extra Virgin Olive Oil
1/2 Onion
Juice of 1 Lemon
Salt/Pepper to taste

1. Chop up kale and put in a bowl to the side.
2. In blender or food processor add lemon juice, cilantro, onion, olive oil, agave nectar, salt, and pepper.

3. Mix until smooth.

4. Pour on kale salad.

5. Put lid on salad, and shake up.

6. Put salad in refrigerator over night to marinate.
7. Next day serve.

Tip:
Add grilled salmon, grilled tempeh, or chicken on salad.

Thea's Zesty Dip It, Dress It, & Spread It

I whipped up the most delicious mixture to eat alone, use as a salad dressing, dipping (veggies, or baked tortilla chips), or spreading (whole wheat bread, tortillas, crackers, rice cakes).

Thea's Zesty Dip It, Dress It, & Spread It

3/4 C. Cottage cheese
2 Tbsp. Organic salsa
1 Tbsp. Pepitas
1 Tsp. Red pepper flakes
1/4 Avocado
Salt and pepper to taste.

1. In small bowl mix pepitas, salsa, red pepper, salt, pepper.
2. Add avocado and cottage cheese.
3. Mix and serve.

Thea's Tips to Switch Up Your Salad

I love salad! I just realized I haven't been eating it lately, because I got bored with my regular old salad. Today I changed it up.
Instead of romaine lettuce (delicious) I decided to try kale, and spinach leaves. I chopped them up finely so they would be easier to nom on! I threw in some grilled chicken breast, some carrots, avocado, red onion, tomato, and last but not least today I added.....DRUMROLLLLLLLLLLL........... a broken up unsalted RICE CAKE!!! Mmmmm top that with some balsamic vinegar and I was in heaven. The rice cake made it sort of like croutons on my salad (without the guilt and excess empty calories).

Some other tips to change up your salad.
-Add sliced fruit
-Add some unsalted nuts or seeds ( I like pepitas, sunflower seeds, pumpkin seeds, sliced almonds, or walnuts)
-Add salsa or lemon juice instead of dressing
-Add chickpeas, or black beans for some added energy
-I love the mixture of chopped dates and avocado (no dressing needed)
-Fat free feta cheese (if you must add cheese, but not necessary at all)

Hope these tips help:) Now feast away on a BIG healthy salad!

Thea's Spinach Sweet Potato Chicken Salad

4 oz. grilled boneless skinless chicken breast (I use Mrs. Dash to season)
4 oz. cooked sweet potato
2 c. spinach
1 1/2 tbsp balsamic vinegar

1.Slice chicken and veggies.
Mix together and enjoy!

calories-247
protein-29.78g
carb-27.82g