You guys, I have been salad obsessed. O.B.S.E.S.S.E.D. I love food, and I love eating, but I’ll admit some foods make me feel better than others. Salads make me feel especially good, but don’t always leave me feeling full and satisfied. I need a meal […]
This weekend was HOT. Which made adorable rompers a must (see above cuteness). We brought our A/C window unit into the house and have had the fans going non stop to keep the house a bit cooler. When it’s super warm like this (mid 80s-90 is hot here in Washington), I really dislike cooking. The oven and stove act as heater for the house and that the last thing I wanted to do. Last night I was craving a cool refreshing salad and this fatoosh salad hit the spot. It was filled with crisp veggies, pita bread (I skipped toasting it to avoid turning the oven on) and feta, but my favorite flavor in it was the chopped parsley and mint. I need to do that regularly in salads! The kids were both big fans of the pita and ate that first, of course.
The recipe comes from my secret recipe club pick of the month Sarah’s Kitchen! Sarah loves to cook and bake, shop, coupon and craft. Sounds like many things I love as well! Her recipe list is massive, so I zoned in on the category with salads. I knew I wanted to make some sort of salad and loved this pick, as did her husband she says. It’s always a win when the husband is happy with the meal. Mine at all of his salad, plus we served it with some delicious salmon. The perfect summertime meal!
recipe from here
- 2 pita breads
- 8 leaves romaine lettuce, torn into bite-size pieces
- 2 green onions, chopped
- 1 cucumber, chopped
- 3 tomatoes, chopped
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 2 tablespoons sumac (I omitted, could not find it at my regular grocery store)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- feta cheese
- Preheat oven to 350 degrees.
- Toast pitas 5 to 10 minutes in the preheated oven until crisp and break into bite size pieces (or omit the toasting like I did).
- Place the pita, lettuce, green onion, cucumbers, tomatoes, mint and parsley in a bowl together and toss.
- In a blender (I used my magic bullet), combine the garlic, sumac, lemon juice, olive oil, salt and pepper and blend until smooth and creamy.
- Pour the dressing over the salad (I always like to start with a small amount then add more), add the feta and toss to combine.
Have you ever had a fatoosh salad? What is your go-to salad for hot days? Hope your week starts out wonderfully!
Our days of sunshine are over.
Now it’s back to rain. Boo Washington, boo!
The warmer (and dryer) weather had definitely had me craving more summer-esque foods. Smoothies have been in full force. Stews are out and salads are so in!
I had some chicken thawing for a dinner this week and didn’t really know what I was planning to do with it. My mom gave me some ham leftover some Easter, so chicken cordon bleu was a thought… but that just seemed too warm.
Instead I soaked my chicken in a yogurt sauce over night, threaded them onto skewers and grilled (inside) like it really was summer.
It could not have been easier! While the chicken was cooking I cut up all the veggies for the salad. I thought about making a greek dressing too, but then my laziness kicked in and I just opened up a bottle of Caesar dressing. Cause I like Caesar dressing.
Tons of feta, perfectly ripe avocado and juicy (wanna be summer) tomatoes. Add in some cucumber and olives and you really would have a Greek salad!
- 2 small chicken breasts, cubed
- 1/2 cup plain yogurt
- 2 cloves of garlic, minced
- 3 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp sea salt and pepper
- 4 cups greens (I used a combo of romaine and spinach)
- 2 tomatoes, sliced
- 1 small avocado, sliced
- 1/2 cup chopped green onion
- 2 ounces feta, crumbled
- The night before combine the chicken in a plastic bag with the yogurt, garlic, lemon juice, paprika, sea salt and pepper. Allow to marinade overnight, or at least 1 hour.
- Pre-heat grill (indoor or outdoor) to medium-high heat. Coat lightly with oil. Thread the chicken onto 4 skewers. Grill for 3-4 minutes on each side, or until the inside is no longer pink.
- While the chicken cooks, chop up all your veggies and separate onto 2 plates: greens, avocado, tomato, green onion and feta.
- Once the chicken is done place on top of your salad and top with your favorite dressing.
Be sure to serve with some fresh fruit. Strawberries have been a favorite of ours lately!
When the weather warms up, do you crave different foods?
This week sure is flying by. I’m looking forward to another weekend. Our sunshine is supposed to return!
Merry Christmas Eve!
Today has been the most relaxing day I’ve had in such a long time. I woke up at 8, didn’t get out of bed until 9, sipped on some coffee, then went for an hour long walk with Jacob + Joe.
We wandered around downtown looking at all the old houses, walking through parks and discovering new streets we haven’t seen before. We even found an amazing old house for sale we’re kind of obsessed with. Not that we’re looking to buy, we already have a great old house, but it’s still fun looking.
Once Jacob finishes cleaning up the kitchen, which is a d-i-s-a-s-t-e-r, I’m going to get my holiday baking on (isn’t he great?). Some more chocolate covered peanut butter cookie dough balls will be made, but with a little pretzel twist, maybe some brownies, and maybe some cookies. We’ll see how the day goes.
Tonight we’re heading to my parents for dinner, so I’m just going to get right into today’s recipe.
For the second installment in 7 healthy salads to end the year with, I’ve got another salad that doubles as a meal. Both the quinoa + mung beans bring the protein into your meal, the dried cranberries offer a touch of sweetness, and the kale gets you your delicious, nutrient packed greens. After eating this salad I felt amazing! Not over stuffed, just satisfied.
Plus the green kale and red cranberries make it kind of festive for Christmas. Delicious both warm or at room temperature. Enjoy!
Quinoa and Kale Salad with Tahini Lemon Sauce
- 1/4 cup dried mung beans
- 1 cup quinoa
- sea salt
- 2 tsp olive oil
- 4-5 large leaves of kale, stems removed and chopped
- 1 small onion, diced
- 1 clove of garlic
- 1/4 cup dried cranberries
- Add the mung beans to a small pot and cover with 3-4 inches of water. Bring to a soft boil and allow the beans to cook until soft – about 20-30 minutes. Season with sea salt and drain the beans once done.
- In another pot, add 2 cups of water, the quinoa and a pinch of sea salt. Bring to a soft boil and allow the cook for 20 minutes, stirring every so often. Once the water is absorbed, turn the heat off and allow the quinoa to sit for 5-10 minutes. Fluff with a fork.
- In a large skillet over medium-high heat, add the olive oil, kale and onion. Cook for 8-10 minutes, stirring every couple minutes. The onions and kale should be soft and beginning to brown. Add the garlic in and season with sea salt and pepper. After 1 minute, stir the drained mung beans, quinoa and dried cranberries in.
- Divide onto 4 plates, and top with tahini lemon sauce.
And what salad would be complete without a dressing or sauce? You’re right, none.
Tahini Lemon Sauce
Adapted from tahini lime dressing
- 1/8 cup tahini
- 1/8 cup olive oil
- 1/6 cup lemon juice
- 1/8 cup water
- 1 tbsp nutritional yeast
- 1 tbsp maple syrup
- pinch of sea salt
- pinch of cumin
- Combine all ingredients in a blender (I used my magic bullet). Blend until smooth and creamy.
Now get a big spoonful of sauce.
Drizzle it all over your salad.
And bring fork to mouth. Repeat.
Hope your day is filled with happiness, lots of laughs, games, hugs and great food.
Be back on Monday!
Previous 7 healthy salads to end the year with (click on the picture to go to the recipe)
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