Salads can be simple or complex but freshness and flavor should never lack. They can be a side dish or the main attraction. When done well, you feel satisfied. Your body loves you for fueling it with loads of goodness. Here is my version of a salad I really enjoyed over the summer. A green dream that will go on repeat with different variations depending on the season. There is no stopping you from adding a piece of grilled salmon or a sliced steak to this salad. Endless options!
Washed mixed greens of your choice
1 cup of cooked quinoa (you will probably use 1/2 depending on how many people you are feeding so extra goes in frig for future salads and just saves time!)
One yellow squash and one zucchini diced up then saute in a bit of olive oil and salt & pepper
A few roasted peppers diced up
Roast a handful of pistachios then chop into small pieces ( I used a spice grinder)
One whole avocado sliced (1/2 an avocado per person is good)
Handful of sunflower seeds
Feta cheese for the sprinkling
Fresh pesto to dollop along the plate (buy it or make it)
A French dressing or any other simple dressing (I will be testing out some new dressings and will post them if I like them)
To prepare: It’s so easy!
Toss your greens with a light amount of dressing then place them on individual plate or bowls
Layer on quinoa, warm squash, roasted peppers, crumbled bits of feta, sprinkle on sunflower seeds, small dollops of pesto around the edges of the salad, place your sliced avocado on top, and then finish it off with a sprinkling of pistachios. Easy peasy! Done!
Most likely you have all the ingredients in your pantry minus the chicken. Here is a recipe from Food 52. It just maybe the quickest and easiest mid-week meal you can make under 30 minutes. I suggest roasting your favorite veggie in a baking pan alongside the chicken. I opted for the dutch oven method for simplicity as well as adding brown rice and watercrest greens to make this a healthy all in one bowl. Comfort food! Check out Food 52 recipe for Honey Garlic Chicken recipe.
isostilo is focused on healthy eating and a retail detox this week ( don’t worry, I am always hunting for stylish finds to pass along). I will be sharing more recipes that capture my taste buds and hopefully yours too. If you are clean eating and detoxing this month, you will be delighted with this recipe. I am not a detoxer but respect those that have that level of commitment. I really try to eat and cook healthy dishes 80% of the time. I would have no problem being a vegetarian (with the occasional burger) but not so much my family. Salads get tiresome and unsatisfying in the winter but warm rice bowls on the hand are a wonderful replacement.
Coconut Veggie Stir-Fry with Cauliflower Rice is a happy, warm, loving bowl that is good for your mind and body. It is a grain free, diary free, healthy, tasty, flavorful, fast cooking dish that is totally satisfying in a comfort food kind of way. I found this delicious plant-based recipe on the Goop website. I am a little late on the cauliflower rice trend really only because I thought it would be a pain in the butt to prepare. Embarrassed to say it is a two second pulse in the food processor! The prep is minimal on this dish and the sauce is easy peasy. The sauce makes this dish a winner! Flavor to me is everything! A healthy dish makes me excited! Prep and cook time under 20 minutes makes this mid week friendly!
You will actually feel full with this dish if it is your main meal. I can recommend sliced tenderloin as a perfect paring if you are not restricting your diet. I have meat lovers in my house so too many vegetarian meals in a week receives a bit of a protest hence the tenderloin. It’s all good when you balance it out!
1. Place the cauliflower in the container of a food processor. Cover and pulse until the cauliflower is finely chopped (about the size of rice). Set aside.
2. In a large wok, stir-fry the broccoli and squash in the sesame oil over medium-high heat for 4 to 5 minutes, or until the vegetables are crisp-tender. Reduce the heat to medium if the vegetables brown too quickly. Add the onion and stir-fry for 2 minutes more. Transfer the vegetables to a bowl; cover to keep warm.
3. To the same wok, add the ginger and garlic. Cook and stir over medium-low heat for 30 seconds. Carefully add the coconut milk, liquid aminos, vinegar, ¼ teaspoon salt, and ⅛ teaspoon pepper. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 5 minutes, or until the sauce is slightly thickened.
4. Meanwhile, in a large skillet heat, the coconut oil over medium heat. Add the cauliflower rice, the remaining ¼ teaspoon salt, and the remaining ⅛ teaspoon pepper. Cook, stirring frequently, for 3 to 5 minutes, or until the cauliflower is just tender and starting to brown.
5. Return the vegetables to the wok. Cook and stir for 1 minute to heat through. Spoon the cauliflower rice evenly onto two serving plates. Top with the broccoli mixture and sauce. Sprinkle with the coconut and cilantro.
Came home from the farmers market with a bounty of fresh basil and salmon. I did a quick surf on the web and found this lovely recipe from Whole and Heavenly Oven for pan seared salmon with spinach basil pesto sauce. Pesto is one of those easy peasy dishes to whip up quickly. The vibrant green sauce has just a few ingredients and boy is it good. It is so summer! I did a hybrid of Whole and Heavenly Oven’s recipe with my favorite pesto recipe from Silver Palate (sorry but it is so damn good!). I wanted to insure that I would have extra sauce to enjoy throughout the week.
At the end I did 1 cup basil, 1 cup spinach, 1/2 cup of toasted pine nuts, 3 garlic cloves, lemon instead of lime, 1 cup of olive oil, 1 cup fresh parmesan, and salt and pepper. Pesto is one of dishes that you can play with by adding a little more or a little less of any of the ingredients and you will be enjoying it by the spoonfuls! Happy cooking!