Mixed Cabbage Cranberry Almond Cooked Salad

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My new favorite salad for sure!!!  This stuff is SO delicious that I get a little sad when I see that my plate is almost clean, because I know the flavor explosion is about to end.  And flavor explosion is the perfect description for this salad!  There’s a lot going on in this salad – onion, garlic, apple cider vinegar, almonds, mint leaves, honey, dried cranberries, goat cheese…and of course, cabbage!  There’s so many different flavors going on here that your taste buds will be having a delicious party in your mouth!

A little about the main ingredient:

Cabbage is super good for you!  Both green and red cabbage have many different health benefits.  Thankfully, this salad has both varieties, so we get the health benefits of both!

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Between the cabbage and the other great ingredients in this salad, it is packed full of nutrition and health benefits!!!

MIXED CABBAGE ALMOND CRANBERRY SALAD

Ingredients: makes two servings

  • 1/4 cup slivered almonds
  • 1 Tbsp. olive oil
  • 1/2 large red onion, chopped
  • 2 large garlic cloves, chopped
  • 1/3 head of green cabbage, chopped into thin slices
  • 1/3 head of red cabbage, chopped into thin slices
  • 1/3 cup dried cranberries (apple juice sweetened)
  • 1/4 tsp. garlic granules
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. water
  • 1 Tbsp. Raw honey
  • mint leaves for garnish
  • 2 oz. soft goat cheese, crumbled
  • sea salt for seasoning

Directions:

1.) Heat a large frying pan over medium high heat.  Add the almonds and cook for about 2 minutes, stirring often, till lightly browned.  Remove from the pan and set aside.

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2.) Place the pan back on stove and reduce heat to medium.  Add the olive oil and onion to the pan and cook for 2 minutes.  Add the cabbages, garlic, and cranberries and cook for an additional 2 minutes.  Add the garlic granules, apple cider vinegar, and water and cook for 5-7 minutes until the cabbage is tender.

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3.) Add the honey and the cooked almond slivers, and stir together.

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4.) Transfer to plates and top with the mint leaves and goat cheese.  Season with sea salt.

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Delicious, nutritious, and it looks beautiful too!  Enjoy! 🙂

Cooked Greens and Chicken Salad

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Okay, I’ll start by saying this salad is DELICIOUS.  However, even if this didn’t taste as great as it does, I would still force myself to eat it, because it is SO incredibly good for me!  This is jam-packed with folate, which is great for anyone with the MTHFR gene mutation (which is surprisingly common!  I have it, and it is estimated that about 50+% of the population has it!).  Yeah, yeah, yeah, so it’s good for that, but it doesn’t end there!

I’ve been looking for ways to incorporate dandelion greens into my meals, because they are SO good for you!  They have a bitter taste, so it can be hard to find meals that they go well with, but they lend themselves perfectly to this dish!  The following pin links to a site that lists some great health benefits of these greens, and you will see why it is a good idea to incorporate these guys when possible!

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Some of their health benefits are as follows.

  • high in calcium and iron
  • antioxidant packed
  • reduce risk of cancer, MS, cataracts, and strokes
  • high in minerals
  • extremely detoxifying and cleansing for the liver

And that just touches the surface!  Between the cleansing properties of dandelion greens and the chelating properties of the cilantro, this is a great salad for cleansing your system!

So, I really don’t need to tout this salad anymore, because once you try it, the taste will be enough for you to want to keep trying it!  the fact that it is SO good for you is just the icing on the cake!

COOKED GREENS AND CHICKEN SALAD

Ingredients: makes 3 servings

  • 1 lb. chicken breast
  • 1 Tbsp. olive oil
  • 1/2 red onion, chopped
  • 1/2 tsp. garlic powder, divided
  • sea salt, to taste
  • 3/4 cup chopped cilantro
  • 3 cups chopped dandelion greens
  • 3 cups chopped kale (rough stems removed)
  • 6 cups baby spinach
  • plain greek yogurt for serving, optional

Directions

1.) Bring a large pot of water to a boil.  Add the chicken, and cook for 40 minutes.

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2.) Remove the chicken from the pot and cut into bite size pieces.  Heat the olive oil in a large frying pan over medium heat.  Add the onion and cook for 3 minutes.  Add the chicken, cilantro, and 1/6 of a teaspoon of garlic powder.  Sprinkle with sea salt and cook until the chicken is slightly browned (about 5-7 minutes).  Place the chicken on a plate and set aside.

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3.) In the frying pan you just used, place the kale and dandelion greens over medium heat.  Add 1/6 tsp. of garlic powder and sprinkle with sea salt.  Cook until completely wilted. Add to the plate with the chicken.

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4.) Once again, using the same pan, add the spinach to the pan and heat over medium heat.  Add 1/6 tsp. of garlic powder and sprinkle with sea salt.  Cook until the spinach is slightly wilted.

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5.) Split the spinach up among three plates.  Top with the chicken mixture, kale and dandelion greens that you set aside.

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If desired, you can top this with some plain greek yogurt or sprinkle with a bit of lemon juice, but it’s great on it’s own too.  This makes for a super easy meal, and as I explained, it is SOOOOO good for you!  Enjoy! 🙂

Apple Sardine Salad

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Oh! Oh!  I’ve got another good one for you guys!  How many of you like tuna salad?  Well, would you like it even better without the high mercury content?  Unfortunately, tuna contains high levels of mercury these days…too bad, because it does have some great health benefits.  However, I’ve got a solution…SARDINES!!!  Sardines have all the protein of tuna, all the omega-3’s, all the awesome health benefits, but with much less mercury!

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You may be thinking “ew!”, but when you get boneless and skinless sardines in water and mash em up, they actually bare a great resemblance to tuna!  I tested out this theory by subbing in sardines for tuna on this tuna salad mix that I made – it’s just as tasty, and much better for you!  I made a few other substitutions, such as using greek yogurt in place of mayonnaise, making this salad super great for you!  I also added apples, which isn’t always a normal ingredient in tuna salad, but wow!  It lends itself perfectly to this dish!  Plus, it adds the health benefits of apples to it!

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Alright, a quick note before getting to the recipe.  You can omit the arugula, and use this as a great sandwich filling, or as an excellent dip for crackers or the like.  Okay, are you ready for the recipe?  Here you go!

APPLE SARDINE SALAD

Ingredients – serves 2

  • 1 apple, cored and chopped (I used honey crisp, but you can use any kind)
  • 1 can sardines, boneless and skinless in water
  • 1/2 avocado, peeled and chopped
  • 1 celery stalk, chopped
  • 3 Tbsp. chopped red onion
  • 2 Tbsp. chopped walnuts
  • 1/4 cup raisins (optional, but they go really well with this salad)
  • 3/4 cup plain greek yogurt
  • 1 Tbsp. lemon juice
  • dash of sea salt
  • 3-4 cups chopped arugula

Directions

1.) Split the arugula between two plates, and sprinkle with a bit of sea salt.

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2.) Add all the other ingredients to a bowl, then stir to combine.

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3.) Top the arugula with the salad, then mix to combine.

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Super yummy, and packed with nutrition!  Enjoy! 🙂

Chopped Veggie Dill & Sardine Salad

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Alright, guys!  Once again, I am giving a shout out to sardines!  I know that every time I write a post with a sardine recipe, I go on and on about how fantastic these tiny guys are, but I only do this because it’s true!!!  The following pin links to a site that explains 20 health benefits of Sardines.

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Some of these benefits include the following.

  • Reduces inflammation
  • Helps relieve depression and anxiety
  • Helps control blood sugar
  • Prevents blood clots
  • Prevents heart disease
  • Promotes healthy brain function

And that’s only 6 in this list of 20, and the list of 20 is only 20 in the loads and loads of health benefits that this fish provides!  If you haven’t been convinced to try them with my past posts, then hopefully this salad will get you on the sardine bandwagon!

This salad is SO yummy!  Loaded with veggies, sardines, and a healthy dill dressing, the nutrition in this thing is out of this world!  Best part?  It’s a salad, so it’s beyond simple to make!

CHOPPED VEGGIE DILL & SARDINE SALAD

Ingredients – makes one salad…feel free to use more or less of a certain ingredient – it’s up to you!

  • 2 cups baby spinach, finely chopped.
  • 1/2 cucumber, peeled and finely chopped
  • 1 tomato, cored and finely chopped
  • 3 Tbsp. chopped red onion
  • 1 tin of boneless and skinless sardines (in water), drained
  • 1/2 Tbsp. olive oil
  • 3 Tbsp. apple cider vinegar
  • 1-2 Tbsp. fresh dill, chopped
  • sea salt, to taste

Directions

1.) Layer your spinach, cucumber, tomato, and onion on a plate.  Toss to combine.

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2.) In a bowl, combine the olive oil, apple cider vinegar, and dill.  Stir to combine.  Add the sardines to the bowl, and mash up with a fork.  Stir to combine.  Add the sardine and dill mixture to the salad.

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3.) Season with sea salt and mix well.

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You’ve gotta try this!!!  It’s SO yummy and SO good for you!  Enjoy! 🙂

Warm Chicken and Kale Autumn Salad

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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.

AutumnKaleSalad

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!

WARM CHICKEN AND KALE AUTUMN SALAD

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

Directions

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.

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

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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.

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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.

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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.

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

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

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

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

 

Fuji Apple Salad

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I am really excited to share this salad recipe with you!  It tastes just like a salad you would get at a restaurant, but all of it is homemade and healthy!  The idea for this salad actually came from the following pin.

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This salad and my salad only have spring greens in common, but that was what sparked my idea.  I wanted to use spring greens as a base, then go from there, and that I did!  I made a really big batch of baked apple chips a little while back, so I wanted to include these, and I also knew I was going for a sweet and salty kind of taste, which is my favorite when it comes to salads.

FUJI APPLE SALAD

Ingredients

For the salad:

  • 1 boneless skinless chicken cooked chicken breast – I baked mine with a bit of garlic powder and sea salt as seasoning, but you can prepare yours anyway you would like.
  • 2 cups mixed greens
  • 1 medium tomato, chopped
  • 2-3 Tbsp. red onion, chopped
  • 1/4 cup chopped pecans
  • 1 oz. crumbled goat cheese
  • 1/2 cup baked apple chips (recipe here, or you can use store bought)

For the dressing:

  • 1/2 Tbsp. olive oil
  • 1 Tbsp. apple cider vinegar
  • 3 Tbsp. plain greek yogurt
  • 1/4 cup applesauce
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1/4 tsp. sea salt

Directions:

1.) Prepare your apple chips if you are making them yourself.

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2.) In a small bowl, mix together all of the ingredients for the dressing and set aside.

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3.) Layer all your salad ingredients on a plate.

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4.) Top with dressing, mix well, and serve.

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Enjoy! 🙂

Quinoa and Peppers Salad

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I made this salad for lunch today, and it is SO good!  I need to go grocery shopping tomorrow, so today, I just wanted to throw something together from what I had – this included bell peppers, quinoa, chick peas, and a few other ingredients!  I am now crazy about this dish!

I always love eating bell peppers for a variety of reasons.  Some of those reasons are listed on the following pin.

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All these health benefits along with how delicious these guys are make including them in my diet a no brainer!  Anyway, back to this salad.  This is really easy to throw together, and like I said, it is DELICIOUS and super healthy!

QUINOA AND PEPPERS SALAD

Ingredients

For the salad

  • 1 cup dry quinoa
  • 1 15 oz can chick peas, drained and rinsed
  • 1 yellow bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 4 green onions, finely chopped
  • 2 tomatoes, diced

For the dressing

  • 2 Tbsp. Olive oil
  • 4-5 Tbsp. Lemon Juice
  • 1/4 cup fresh basil, finely chopped
  • sea salt to taste

Directions

1.) In a small bowl, mix all the ingredients for the dressing together.  Set aside.

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2.) Cook the quinoa as directed on the package.  Drain and rinse your chick peas.  Chop all your vegetables.

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3.) Mix all your ingredients together and top with the dressing.

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Yum, YuM, and YUM!  Enjoy! 🙂