The easy, quick and healthier option for takeout at home
Everyone loves a creamy dressing. Everyone. A lot of us just dislike the heaviness of them as well as the thought of how many additional, maybe unnecessary, calories we'd be consuming if we went with that dressing option. But, summer...sweet sweet summer. And a good chop. Summer and chopped salads deserve a creamy sidekick.
So here, I've created a healthier version of the standard Ranch Dressing we all grew up with. And an easy-peasy throw together salad to bring to your next backyard BBQ.
SUMMER SALAD WITH GREEK YOGURT RANCH DRESSING
Serves: 6-8 as a side
- 1/2 box spinach
- 1/2 box organic girl butter lettuce or 1 small head of butter lettuce
- handful of cherry tomatoes, halved
- 4 radishes, thinly sliced
- 1 avocado, cubed
- 3 Tbsp sunflower seeds
- 2 Tbsp pumpkin seeds
- 1/4 c fresh dill
- 10-15 basil leaves, torn
- 1/4 c chives, minced
- 1/2 c microgreens
- 3/4c plain greek yogurt
- 2 Tbsp apple cider vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper
- In a small bowl, whisk together greek yogurt, apple cider vinegar, onion powder, garlic powder and season with salt and pepper to taste.
- In a large bowl, gently toss together spinach, butter lettuce, tomatoes, radishes, avocado, seeds and herbs.
- Add desired amount of dressing and carefully toss with hands to prevent damaging herbs or avocados.
- Top with microgreens and maldon salt if desired
Let me guess...you raaaarely, if ever, have time to whip up a healthy lunch in the middle of your crazy work day. Me either! Even though I'm in and out of the house, I'm running around and need to be out just as quick as I got in, so lunch needs to be fast, easy, healthy and delicious.
And while it helps to always keep healthy staples on hand, hours of food prep is out of the question for me. Find habits that work for YOU. If you know you'll never find yourself chopping and prepping your Sunday away, choose easy and ready-to-go staples and easy simple meals for the work week. And if you enjoy prepping ahead of time, you go, you!!
Whipped this salad up in under 10 min and topped it with some leftover turkey larb from our picnic in the park last night for an extra protein boost. (side note: it's been decided that summer picnics need to happen waaaaaayyyyy more often). Toss everything together in the morning (or night before) – dressed or undressed (referring to both yourself, and the kale) – and you're good to go. I'm all for nudity in the kitchen btw.
10-MINUTE ASIAN KALE SALAD
Serves 1 | prep time 10 min
*No need to measure any of these ingredients - use your eyes, but here's a simple guideline.
2 c lacinato kale, chopped
1 tsp olive oil
1 tsp toasted sesame oil
pinch of sea salt
1 tsp or splash of rice vinegar
1 tsp or splash of tamari
2 inch piece of cucumber, thinly sliced
1 radish, julienned
1 green onion, thinly sliced
1 Tbsp toasted pepitas or pumpkin seeds
1/2 Tbsp black sesame seeds
1/2 Tbsp toasted sesame seeds
Massage kale with olive oil, toasted sesame oil and sea salt.
Add rice vinegar and tamari.
Toss in a cucumber, radish, green onion, pepitas, sesame seeds.
(Optional protein boost: ground turkey, soft boiled egg, chopped nuts, etc. Feel free to add in any other greens you have on hand. Thinly sliced green cabbage is a great addition!)
Looking for the perfect snack of nuts and seeds? Found it!
I was asked to style and shoot a recipe for Barre3 (recipe courtesy of Lauren Chandler) and I am now in love! Thank you, Lauren, for creating this delicious snack that's the perfect in-between! It's the perfect midday snack or handful of a treat while making dinner or heading out the door, and it's got just the right amount of sweet and savory.
3 Tbs. mirin or sweet rice wine (or ½ tsp. coconut sugar mixed with 3 Tbs. rice vinegar, dry sherry, sweet Marsala wine, dry white wine)
1 Tbs. tamari or coconut aminos
1/4 cup sesame seeds
2 Tbs. brown mustard seeds
1 cup raw cashews
1 cup raw pepitas
Place a medium bowl next to the stove. Combine the mirin and tamari in a small bowl and set aside.
Line a baking sheet with parchment paper and set aside.
Add the sesame seeds to a medium-large skillet and toast over medium-low heat, stirring frequently for 3-4 minutes until they start to turn golden brown. Transfer them to a medium bowl.
Add the mustard seeds to the skillet. When they start to turn grey and pop, about 2-3 minutes, transfer them to the bowl with the sesame seeds.
Add the cashews to the skillet. Stir occasionally for 2 - 3 minutes until they start to turn golden brown in spots, then stir in the pepitas. Continue to toast, stirring occasionally, for about 2- 3 minutes, until the pepitas start to pop, turn golden brown, and become fragrant.
Add the mirin and tamari and stir to combine and continue stirring for about 3-4 minutes, until the ingredients start to stick together.
Transfer the pepitas and cashews to the bowl with the seeds and stir to evenly distribute all of the ingredients, then transfer to the baking sheet and spread out in an even layer to let cool.
Head on over to www.blog.barre3.com for even more amazing recipes and wellness tips. You can find a bunch of my creations over there as well!
Thanksgiving is only ONE WEEK AWAY .. crazy to think how fast this year has been flying by! I've been oogling over all the beautiful recipes out there in the world while working on this year's menu collab with Barre3, the Portland based studio and wellness magazine.
The flavors and traditions of this holiday are limitless, heart warming, nostalgic and .. usually, along with your gratitude, you leave you feeling utterly stuffed. Keeping in line with the Barre3 rules of balancing FAT, FIBER and PROTEIN I've created a menu that can help you avoid that feeling, while keep it healthy AND delicious.
If you recall, last year I created the Barre3 DIY Thanksgiving Pies and the Autumn Greens Panzanella Salad and due to them being such a hit on the table last year, we decided to keep them on the spread as a classic along with a few new staples. Mix a few of these new healthy recipes in with your family recipes passed down from generation to generation for a beautiful, timeless and healthy holiday.
Here is how we set our table this year .. perhaps it will ignite and inspire a bit of your holiday menu planning!
Autumn Greens Panzanella Salad – The first thing you’ll notice about this nutrient-rich salad is that it’s absolutely stunning, thanks to the colorful pop of pomegranate seeds and sweet potatoes against the dark leafy greens. The next thing you’ll notice? That it’s absolutely delicious.
Savory Roasted Root Mash – One taste of this savory, creamy blend of parsnips and celery root, and you may never make mashed potatoes again.
Sausage, Kale + Pecan Stuffing – The sausage, kale, leeks, and onions make this stuffing gloriously hearty, while the pecans and dried cherries round it out with just the right amount of sweetness.
B3 Skillet Cornbread – Made with stone ground cornmeal, almond flour and coconut milk, this cornbread is both gluten and dairy free. The slight sweetness of the cornmeal is the perfect complement to Thanksgiving’s savory flavors.
Honey-Orange Cranberry Sauce – Cranberries, one orange, and honey. That’s all that goes into this simple cranberry sauce, and yet the perfectly tangy flavor makes it one of the highlights of the meal. It needs to chill for at least six hours, so it’s the ideal make-ahead recipe.