Archive for ‘Salads’

February 19, 2014

January 3, 2014

Red Quinoa Taco Salad

December 11, 2013


September 25, 2013

How to Make the Perfect Salad

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August 20, 2013

How to Choose the Healthiest Greens

July 30, 2013

No Fuss Tuna Salad on Romaine Leaves

Yesterday, I decided to run around my neighborhood for some mental clarity and to tire myself out since it has been harder and harder to fall asleep at night. Mostly the fault of Orange is the New Black, but still.  It was a good run considering I don’t run often anymore, and I hate/love the feeling. I want to run more though, and I am trying to convince myself that getting up early is not the worst thing in the world. I can’t tell if it is true that cardio wires you and makes it harder to fall asleep. Stay tuned. I feel like my bones are made from metal lately, because I wake up feeling like I am 90 years old. This was the perfect, refreshing light dinner and you can easily make itt in a tupperware container for lunch and assemble on romaine or collard leaves.


1/2 cup tuna in water

2 tablespoons nonfat greek yogurt

2 tsp or less, freshly ground black pepper, depending on your taste

1 tsp sriracha or hot sauce

1/4 cup chopped cucumbers

1/8 cup olives, optional

2 tsp lemon juice

2 large romaine leaves, washed or 2 large collard leaves


Mix the everything together except romaine/collard and assemble on the leaves.



Happy last week of July! Where does time go? Seriously?


July 11, 2013

Kale Salad with Balsamic, Nectarines, and Roasted Chicken with Pine Nuts

A must if you are a fan of the sweet and salty. With superfood kale, the flavors in this salad cannot be topped.


1/4 cup roasted chicken, I like Harvestland because the chicken is organic and antibiotic free, and if you want to make this a vegetarian salad chickpeas would be a good source of protein and fat

2 tablespoons balsamic vinegar

2 teaspoons olive oil

Pink Himalayan salt

Freshly cracked black pepper, to taste

2 tablespoons roasted pine nuts

1 nectarine, stone removed and sliced into small slices

2 cups kale

3 tablespoons blue cheese reduced fat crumbles, or tangy cheese of choice


Make sure ale is washed and dried, chopped into small bite size pieces with the tough ribs removed (they make for great juices so just freeze them). In a bowl, toss with balsamic and olive oil and season with salt and pepper. Massage the dressing into the leaves. Top with chicken, nectarines, pine nuts and cheese and toss. The salad marinates i the dressing and has great flavor after 10 hours of sitting in the fridge, A great make a night ahead for work the next morning kind of salad.





July 10, 2013

Avocado Kale Salad with Lime

Kale is a tough green, which means that it is hard to wilt, which means it is great for an on the go salad! Massage the lime and olive oil into the leaves for a vibrant, green flavorful salad!


1 cup kale greens

2 tablespoons olive oil

Juice of 1/2 lime

1/2 avocado, diced

Pink Himalayan salt

Freshly cracked black pepper

2 campari tomatoes, diced

1/3 cup shredded cheese, your choosing


Whisk the pepper and salt with the olive oil and lime to your taste. Assemble kale greens in a  bowl and add dressing, massing the dressing into the greens until the kale turns a vibrant green. Top with avocado, tomatoes, and cheese when you are ready to eat. The kale gets better the longer it sits in the fridge, up to 2 days.