Cooked Cabbage and Veggie Salad


As anyone that remotely follows my blog knows, I make an effort to get in 8-10 cups of veggies a day…not only that, I try to get in 8-10 cups of COOKED veggies a day (don’t worry, I still get in some raw ones too!).  The reasons for this are many, but one of the big ones is that cooking veggies allows one to get even more of them in, because they often cook down, or reduce in size.  More veggies = more nutrients and minerals, so this is a good thing!

This goal makes me aim to get in 2-3 cups per meal, and this cooked cabbage and veggie salad is PERFECT for this!  Loads of veggies and super yummy flavors make for a great meal or side dish with some sort of protein.  Today was a light lunch, so I just made this for lunch itself.  Talk about satisfied!  I felt terrific after eating this!

As the name indicates, the main ingredient in this salad is red cabbage.  A super nutritious cruciferous veggie with loads of health benefits!


Woo-hoo!  Love seeing all those health benefits of something that I’m putting in my body!  Especially since it’s a delicious way to be healthy!  Let’s get to the recipe!


Ingredients: 2-4 servings

  • 1/2 small head of red cabbage, cut into very thin slices
  • 2 cups of frozen peas, cooked as indicated on the package
  • 2 carrots, chopped into small slices
  • 1 onion, chopped
  • 1 Tbsp. olive oil
  • 1/2 tsp. garlic granules
  • 1/3 tsp. onion powder
  • 1/2 cup of water
  • sea salt, to taste


1.) Prepare the peas as indicated on the package. Set aside.

2.) Heat the olive oil over medium heat in a large frying pan.  Add the carrots and onion. Cook for 3 minutes.  Add the cabbage, garlic granules, onion powder, and 1/2 cup of water. Cook for 10 minutes, or until the water cooks off and the cabbage is very tender (almost noodle like).  Add the peas, and cook for an additional 2 minutes.


3.) Remove from the heat, and season with sea salt, to taste.  Transfer to plates to serve.



Loads of nutrition on a plate!  Enjoy! 🙂

Brussels, Carrot, Leek & Lentil Salad


This salad is so so yummy, you guys! The main ingredients are in the title, so as you can see, it’s super duper healthy!

I love lentils – they make the perfect compliment to so many dishes, and they are loaded with health benefits as the following pin illustrates.


All those health benefits, and that’s only from one ingredient in this salad! The veggies in this dish add about a gazillion more health benefits, and the only other ingredients are garlic, olive oil, plain yogurt, apple cider vinegar, and a couple of spices! So, um, yeah, nutrition overload, right?


Ingredients: makes 1 large salad or 2-3 side dishes

  • 1/2 Tbsp. olive oil, plus 1/2 tsp. for dressing
  • 1/2 pound brussels sprouts, finely chopped or shredded
  • 1 medium carrot, peeled and shredded
  • 1 garlic clove, minced
  • 1/2 leek, chopped into long strips
  • 1/4 cup dry lentils
  • 1 1/4 cup water
  • 1/4 tsp. basil
  • 1/4 cup plain greek yogurt
  • 1/2 Tbsp. apple cider vinegar
  • 1/4 tsp. Hawaiian Jade Bamboo sea salt


1.) Heat 1/2 Tbsp. olive oil over medium heat. Add the brussels, carrots, dried basil, and leeks. Cook for 2-3 minutes until the vegetables begin to sweat. Add the garlic clove and cook for 1 more minute.


2.) Rinse and sort the lentils, then place them and the water in a medium sauce pan. Bring to a boil.


3.) Add the vegetables to the boiling lentils and water. Reduce to a simmer, cover, and cook for 25-30 minutes until the lentils are tender, and the water has cooked off. (It’s okay if there’s a little water still, just drain it off before transferring to a plate or bowl.)


4.) While the lentils and veggies are cooking, make your dressing/sauce by adding the yogurt, 1/2 tsp. olive oil, sea salt, and apple cider vinegar to a small bowl. Stir to combine completely, then place in the refrigerator until the lentils and veggies are done cooking.


5.) When the lentils and veggies are done cooking, use a slotted spoon to transfer them to a bowl or plate. Top with the yogurt sauce, and stir in to combine.



Yum, YuM, YUM! Enjoy! 🙂


Warm Chicken and Kale Autumn Salad


I could eat this salad for breakfast, lunch, and dinner everyday of the week, and I would be a happy woman!  This thing tastes SO good!  It doesn’t have a ton of ingredients, which makes it an easy meal to make, but it packs a huge punch of flavor and will completely satisfy your hunger!  Perfect!  My inspiration for this salad came from the following pin.


I didn’t have the ingredients needed for this salad, so I improvised, and came up with something AMAZING!  I do think I will get the ingredients for the salad this pin goes to though, because, um, yum – it looks so good!  But, anyway, back to what I came up with – a cooked kale and chicken autumn salad.  I should note that anytime that I eat kale, I always cook it – this makes it easier on the thyroid. I don’t have thyroid issues, but I don’t want to have thyroid issues, so I just do little things here and there to prevent problems.

Okay, let’s get to this recipe!  Get ready to be dazzled!


Ingredients: 2 servings

  • 1 Tbsp. olive oil
  • 1 big bunch of Kale, rough stems removed, and chopped into bite size pieces
  • 2 large boneless and skinless chicken breast
  • 1 medium red onion, chopped into 1-2 inch strips
  • 1/2 cup chopped walnuts
  • 1-2 large handfuls dried cranberries (apple juice sweetened)
  • 2-3 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. garlic powder
  • 2-3 oz. soft goat cheese crumbled
  • sea salt and pepper to taste


1.) Bring a large pot of water to a boil.  Add your chicken breast and allow to boil for 40-50 minutes until the chicken is cooked through.


2.) While your chicken is cooking, prepare your kale and onions


3.) When the chicken is done, remove the chicken from the water, but keep the water boiling in the pan.  Shred the chicken into bite size pieces with a fork and knife.  Set aside.


4.) Blanch your Kale by putting it in the boiling water that you just took the chicken out of for about 1 minute, then use a sieve to drain the kale (if you do this over a container, you can save the liquid by freezing it, and use if for soups, etc. later).  After you’ve drained the Kale set it aside on a dish towel.



4.) In a large frying pan, heat the olive oil over medium heat.  Add the onion and cook for 5 minutes stirring continuously.  Add the garlic powder and a pinch of sea salt.  Cook for another 2-3 minutes stirring continuously until the onions begin to brown slightly.  Add the walnuts, and vinegar.  Cook for another 2 minutes, stirring continuously.


5.) Add the kale to the pan, and cook till warm (about one more minute), cooking continuously.


6.) Split the contents of the pan onto two separate plates.


7.) Top each salad with goat cheese crumbles and season with sea salt and pepper.


Now get excited for a yumtastic meal, because this will knock your socks off!  Enjoy! 🙂


Red Cabbage Cooked Salad


Oh red cabbage, you are so delicious and so good for me, but why can’t you just be more photogenic?  This red cabbage cooked salad is extremely delicious, and beyond good for you, but for the life of me, I couldn’t get a very good picture of it!

Some of the health benefits of red cabbage are outlined in the following pin.


As you can see, there is no doubt that this vegetable is filled with nutrition!  This salad blend the perfect ingredients to give you a delicious sweet tang type of a flavor – super YUMMY!  It makes for a perfect side dish with dinner or for a light lunch.


Ingredients – makes 2 servings

  • 1/2 head of red cabbage, washed and shredded
  • 1 apple, washed, cored, and shredded
  • 1/2 small red onion, finely chopped.
  • 1/4 tsp. garlic powder
  • 1-2 Tbsp. Apple cider vinegar
  • 1 Tbsp. Olive oil
  • pinch of stevia
  • sea salt, to taste


1.) Prepare your cabbage, apple, and onion as described.


2.)  Heat the olive oil in a large frying pan over medium heat.  Add the onion and cook for about 3 minutes.


3.) Add the cabbage, apple, garlic powder, apple cider vinegar, and stevia.  Cook for about 7-10 minutes.


4.) Transfer to a plate and season with sea salt.


Okay, so the picture isn’t fantastic, but seriously, try this – you will LOVE it!  Enjoy! 🙂

Cooked Vegetable Salad


What is it about eating a salad that is warm that makes it feel like a big hearty meal?  This salad has TONS of nutrition being filled with healthy veggies like broccoli and cauliflower.  I made it for dinner the other night, and it was perfect – really filling, but doesn’t leave you feeling heavy.

There are four vegetables that make up this salad (broccoli, cauliflower, spinach, and peas), and they are powerhouses!  Below are some pins explaining the benefits of these gems!









See why this salad is SO good for you!  The best part is that it tastes AMAZING too!  Let’s get to the recipe!


Ingredients – makes 1 serving

  • 1 cup broccoli, chopped into small florets
  • 1 cup cauliflower, chopped into small florets
  • 1/2 cup peas
  • 2 cups spinach
  • 1 chicken breast
  • garlic powder
  • sea salt
  • olive oil
  • lemon juice


1.) Preheat the oven to 400 degrees.

2.) Place chicken breast in an oven safe dish.  Drizzle with a bit of olive oil, and sprinkle with garlic powder and sea salt.  Flip and repeat.  Place the chicken in the oven and bake for 40-50 minutes till cooked completely through.



3.) While the chicken is baking, prepare all your vegetables.  Cook the peas according to the package directions.  Set aside.  Drizzle olive oil into a large skillet or frying pan, and place on medium heat.  Add the broccoli and cauliflower and cook, stirring often, for 7 minutes.  Sprinkle with garlic powder and sea salt.


4.) After 7 minutes, add the peas and 1-2 Tbsp. of lemon juice, and cook for an additional 3 minutes, continuing to stir often.


5.) Add the spinach and cook till completely wilted (about 1 minute).



6.) Transfer the vegetables to plate.


7.) When the chicken is done, chop into small pieces, and top the salad with the chicken.  Serve warm.



YUM!  Super healthy, delicious, and filling!  Enjoy! 🙂