Go-to Salad…

Lately I have been on a major salad kick!  The great thing about salads is that you can basically add anything you want to fit your particular cravings.  I always seem to go through periods of eating a lot of the same thing and then switching to something different, before I was eating a vegan diet I was eating a lot of salads but then I stopped because I was having a hard time finding dressings without any dairy products.  Then I realized on of my families standby dressing mixes was dairy-free and could be made with lower fat as well.

To start with the salad I usually go with organic mixed baby greens and then top with whatever veggies I have on hand.  Pictured below I topped the greens with 1/4c of quinoa, cucumber, red onion, cherry tomatoes, and half an avocado.  Some other great toppings I use are chopped pecans, black beans, salsa, and even homemade guacamole!  If you eat meat you can use grilled chicken, ground turkey, anything you feel like!IMG_0070 IMG_0075 This is the salad dressing that we love using, you buy the seasoning packets and then you can make them fresh at home and just keep it in your refrigerator.  We use extra virgin olive oil, balsamic vinegar, and water then you simply add the seasoning and shake it up!  It takes like two seconds and is super easy and has a really great flavor.  IMG_0076 So if you read the preparation instructions it shows a low-fat option and we usually use a little more than 1/4c of water and less oil and the dressing still taste delicious and has a lot of flavor.  IMG_0077 IMG_0080 You can make this dressing in really any container that you have in your kitchen we have even made it in a ziplock container before because we don’t have a specific salad dressing bottle but a mason jar would also be another great option.  We have a bunch of blender bottles so we just use one of those and its great because you can easily pour it right onto your salad. IMG_0078

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Salads are a great way to increase the amount of veggies you are eating but they don’t have to be boring you can pretty much add whatever you want to switch up the texture and taste!  Just make sure to measure out your dressing so that you aren’t adding tons of extra calories to a really nutritious waist friendly meal!

xo Meg

 

Acorn Squash…

I have never eaten more squash before in my life than I have this Fall!  It has quickly become one of my fave foods to eat because it’s delicious and so versatile.  You can do so many different things with squash and it is so healthy for you!

This recipe in particular is great because you can tailor it to your taste buds and it got my husbands seal of approval which is difficult when it comes to veggies!  I made two different versions like I do with most of our dinners, one with meat and one without.  Another reason I love this recipe is that it allows you to use your left overs but feels like a brand new meal.  You could literally use any combination of veggies or substitute the chicken for ground turkey or beef.

Chicken Version

1/3c Cooked Chicken Breast

1/4c Baby Spinach

1/4c Left-over Rice or Quinoa

2T Italian Bread Crumb

1/4c Grated Cheese

1T Parmigiano Reggiano Cheese

Salt & Pepper to taste
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Veggie Version

1/4c Baby Spinach

1/4c Mini Bella Mushrooms

1/4c Left over Rice or Quinoa

1T Italian Bread Crumbs

2T Grated Cheese

1T Parmigiano Reggiano Cheese

Salt & Pepper to taste

IMG_3670Steps

  1. Pre-heat oven to 400 degrees
  2. Slice your acorn squash in half scoop the seeds out
  3. Spray with olive oil and season with salt and pepper on both sides
  4. Place acorn squash orange side down on a baking tray and cook for about 25 minutes
  5. In a bowl combine the ingredients that you want to stuff your squash with (*save some of the grated cheese to top at the end)
  6. Take a pair of kitchen scissors and cut everything up so that you have smaller pieces which will make it easier to fit everything into the squash
  7. After 25 minutes take the squash out of the oven and carefully flip over
  8. Fill squash with your chicken or veggie mixture and top with the grated cheese and place back in the oven for about 10 minutes or until the cheese is golden brown
  9. Enjoy!

I love this meal so much it is super filling and nutritious, I also made a piece of tilapia to go along with my veggie version and it was great!  You could also use shrimp to stuff into a veggie version which I have tried before and that was really good too!

xo Meg

Veggie Soup…

So as you can imagine we had a lot of veggies left from our usual box and after a while it gets kinda hard to come up with new ways of using them so that you don’t get bored.  This week I decided to come up with some type of veggie soup with the greens that we had.  I have never had collard greens before and wasn’t quite sure how to cook them after consulting with mom-mom on how she ate them I decided to try a soup.

Then I just looked in my fridge and cabinet to see what I had and basically threw it all together and it seriously turned out delish!  This is so easy to make and is great for the cooler Fall days.  The best part is that you can eat what you want and then I put the rest in individual portions in the freezer so that I can just take it out when I want to eat it and not feel like we have to eat a gallon of soup in one week.

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Recipe

1 Can Black Beans

1 Can Diced Tomatoes

2 Cans Veggie Broth

1 Bunch Collard Greens

1/2 Butternut Squash

1/2 Red Onion

1.5 t Minced Garlic

1.5 T Olive Oil

1.5c Whole Grain Pasta

Red Pepper Flakes, Salt, Ground Pepper, Italian Seasoning, & Celery Salt to taste

Steps:

1. Grab a large sauce pot and sauté your onion, garlic, and seasonings with the olive oil

2. Add butternut squash and let cook for a few minutes

3. Add all of your liquids and bring to a boil

4. Add in your chopped collard or green of choice, pick something hardy so that it doesn’t cook into nothing.

5. Reduce the heat to a simmer and let cook for 20 minutes, then add in your pasta and let cook for another 20 minutes. (You could also cook your pasta separately and then add it as you serve the soup)

6. Top with grated parm cheese and enjoy!

xo Meg