At the risk of sounding like Oprah having her famous “I love bread” moment, I’m going to let you all know that I love salad. Continue reading “5 Simple Steps to a Satisfying Salad (every time)”
While procrastinating on Facebook the other day, a “memory” post popped up on my News Feed from 3 years ago. In the post I was describing our dinner for the evening; Butternut Squash Risotto served with a Spinach Apple Walnut Salad. The comment thread had several people requesting the recipe. Present day me cringed at the use of copious amounts of oil, chicken stock, cheese, and the suggested addition of shredded chicken to make it “a complete meal.” Talk about a fat, cholesterol, and sodium overload! Continue reading “Butternut Squash Risotto and Spinach Apple Walnut Salad”
This recipe came to me in a dream. I was taking a very rare and coveted nap and when I woke up, I had a vision of a salad topped with baked sweet potato wedges coated in a crispy coconut crust clearly in my mind. The problem was, we were smack dab in the middle of moving and half of my kitchen was in boxes. So I jotted the idea down on a neon blue post-it note and placed it in a notebook, where it was promptly forgotten.
I don’t know about you, but when I find a new dish I like, I tend to eat it repeatedly. And when I say repeatedly, I mean 3-4 times in one week. While this isn’t an issue with a healthy, cost efficient, home cooked meal, it quickly becomes an issue when it’s an item at a restaurant. Such was my predicament recently when I discovered the Superfood Side Salad at Chick-fil-A.
In all honesty, I was not planning on posting this “recipe.” It began as a way to repurpose some leftovers that I had in the fridge, so I felt it was too simple to write a whole blog post about. And then my husband posted a picture on Facebook of his dinner of leftover Hidden Veggie Tomato Soup, grilled cheeze, and Loaded Fries, and the requests of “recipe please!” came rolling in (I even got a few via text!). I needed to take a few more pictures before I could put this post up, so I HAD to make this dish again. The sacrifices I make for you people. Continue reading “Loaded Fries”
There are 4 basic flavor components to a good salad dressing: salt, sweet, acid, and a “punch.” Bottled salad dressings are a no-go in my book. I’d rather not be consuming maltodextrin, calcium disodium EDTA, and caramel coloring with my organic kale, thank you very much. Most homemade dairy-free salad dressings have an oil base, typically extra virgin olive oil. Since I have cut out oil, I have been on the hunt for good homemade salad dressings. Especially my beloved Italian Dressing. Enter Miss Tanny Raw. Continue reading “Creamy Italian Salad Dressing”