Are you ready for an amazing, healthy, delicious lunch recipe? This is my FAVORITE salad, and i’ve been making it for YEARS…that’s right…YEARS. It’s fresh, healthy, and keeps me full for hours.
Not to brag but I do get complements on how pretty this salad looks when I go out to eat with my office colleagues! It’s quite funny actually. It’s as delicious as it looks, and perfect all year round.
You can easily assemble 4-5 of these salads in tightly sealed tubsfor that busy week meal prep! They store beautifully in the fridge all week long.
To make this an easy meal prep:
Chop and roast a couple lbs of sweet potatoes. I drizzle olive oil on them, sprinkle some salt and pepper, and bake them in a cookie tray at 450 degrees F for about 30 minutes. Store them in a freezer bag in the freezer making it easy to just add on top of this yummy salad or any dish!
Grill your chicken in advance, and then chop it up. I love buying chicken tenderloins and marinating them with lemon juice, cilantro, garlic, mustard, salt, and pepper then grilling them for about 6-8 minutes on each side until juices run clear and internal temp is about 365 F.
To assemble- grab a 7-8 cup plastic storage tub, and place the greens first, then the rest of the ingredients on top (except for the nuts).
Roast the nuts in advance then divide them individually into snack baggies or wrap them in foil and then pour on top of the salad before eating.
Put the dressing in 1/4 Cup containers individually as well so you can drizzle onto the salad just before eating.
4 oz. Chopped Grilled Chicken Breast (about 1 Cup)
2 Tablespoons Nut and Raisin Trail Mix
For the Dressing-
1 Tablespoon Extra-Virgin Olive Oil
1 Tablespoon Apple Cider Vinegar
2 Teaspoons Spicy Brown Mustard
1 Tablespoon Honey
salt & pepper
Start by making the salad dressing. In a small bowl whisk olive oil, vinegar, mustard, honey, salt and pepper until creamy and dressing consistency.
Next, remove the tough stems from the kale leaves and chop them into small pieces, so that the salad is easy to eat. Add the kale to the bowl of dressing, and use your hands to “massage” the dressing into the kale. The kale should soften and shrink as you do this.
Add the rest of your ingredients on top, and mix everything together! For an extra kick of flavor, you can roast the nut and raisin mix over some foil in the toaster oven until they are nice and golden. Let them cool, chop them up, then add them to the salad.
This is such a quick, easy, and delicious recipe! It’s full of flavor from the sausage and the tomato sauce, and screams full comfort. It’s also low in carbs and perfect for dinner paired up with mashed potatoes, a salad, and a glass of wine. Yum! Leftovers are also perfect for lunch.
Definitely give these a try, they are absolutely DIVINE.
Preheat the oven to 425 degrees F. Grease a large casserole dish with non-stick spray or olive oil.
Trim the ends off the zucchini’s. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in shells. Finely chop pulp. Place the zucchini halves into the casserole dish and sprinkle with a little bit of salt and pepper.
In a skillet, cook the sausage, zucchini pulp, and garlic over medium heat until meat is no longer pink. Add in 1/2 of the marinara sauce, salt and pepper. Remove from the heat, add mozzarella cheese and mix well. Spoon the sausage mixture into the zucchini shells and top with parmesan cheese.
Bake for about 25 minutes until the cheese has melted, and the zucchini has cooked.
These keep well in the refrigerator for about 5 days.
You can make these vegetarian by adding soy meat instead of sausage, or other veggies!
You can also substitute any kind of cheese or meat here but I HIGHLY recommend the sausage…it’s just packed with so much flavor!
This is my go to spread for sandwiches, omelettes, frittatas, toast, tacos, burritos, bowls…it’s SO GOOD I put it on everything. You simply throw everything in a blender and voila- easy peasy.
This recipe calls for a full jalapeño with seeds (no stem of course). I love leaving the seeds for an extra kick but if you want it less spicy you can leave the seeds out. This is such an easy recipe and such a hit at our home!
These have to be my FAVORITE tortillas yet! So delicious, incredibly easy, and versatile. You can use these to make burritos, tacos, my delicious Chicken Enchilada Casserole– you name it.
I strongly believe that oats are the ULTIMATE super food/ pantry staple. There’s practically only ONE ingredient in this recipe. All you need is a little bit of kneading, and rolling, and you’ve got delicious and healthy homemade tortillas! Yay 🙂
Cinco de Mayo is just around the corner! I have a delicious/ easy recipe that you and your family will love all without the bazillion calories of the delicious traditional recipe you grew up with ;). I absolutely love the flavor of these enchiladas- I am an enchilada lover and these remind me of the traditional ones (healthy doesn’t have to lack on flavor). You won’t believe how easy these are! They are packed with protein, healthy carbs and fats.
If you don’t have flour tortillas, I highly recommend trying my Oat Tortilla recipe! You won’t believe how easy these are to make…only ONE ingredient, healthy and they work beautifully with this recipe!
These also pair beautifully with a side of refried beans, cauliflower rice, or simply on a bed of greens if you want to keep it light and fresh. Top it off with cilantro, pico, guacamole, and greek yogurt or sour cream for even more deliciousness!
1 Cup Shredded Cheese of Choice (Mexican Blend, Cotija, or Jack Cheese)
Cilantro for Garnish
Preheat the oven to 450 degrees F.
Start cooking the vegetables in a little bit of olive oil until they are nice and the onions are translucent. Transfer the cooked veggie mixture into a medium sized bowl and set aside.
Meanwhile, cook the chicken breast until it’s no longer pink and the juices are running clear. The internal temperature should be 165 degrees F. Once the chicken is done, you can shred it using two forks, or simply dice the chicken (careful because it will be hot), and then transfer it back to the pan. You can now mix the the cooked vegetables, 1/4 cup of the enchilada sauce, salt and pepper with the chicken. Transfer the chicken and vegetable mixture back to the medium bowl and set aside while you assemble the enchiladas.
In a separate bowl, add the 1 cup of enchilada sauce. Dip up to two tortillas in the sauce and place it at the bottom of your baking dish.
Add the chicken and vegetable mix, then 1/2 cup of the shredded cheese evenly distributed on top.
Top it off with another two tortillas that are dipped in the enchilada sauce, and top it off with the remaining sauce, and shredded cheese.
Bake it for 8-10 minutes until the cheese is nicely melted.
*You can substitute or leave the chicken out completely if you prefer to make it vegetarian and add more veggies to your liking.
*You can also broil the enchiladas the very last 2 minutes if you want the to char the cheese a little bit.
*For a little extra flavor, you can also cook the tortillas with a little cooking spray in the pan or butter before dipping it into the enchilada sauce… 😉
*You can store these in an air tight container in the refrigerator for up to one week, or in an airtight plastic bag in the freezer for up to two weeks.
I am not kidding when I call this “The Best Healthy Tuna Salad” EVER! I was always convinced that tuna salads were never going to be the same without mayo…and don’t get me wrong…those are childhood favorites! But this one may just be my ALL TIME favorite. It has no mayo, but has full healthy fats. It’s satisfying, has amazing texture, wonderful sweetness from the sweet potato, and creamy! You can also skip the bed of greens and add this to a wrap or put it on 2 slices of bread for the best sandwich! I’ve made this a weekly staple in my house 🙂
Start by mixing the tuna with the hummus, avocado, eggs, celery, onion, salt, pepper, and mustard until it’s nice and creamy. You can now make two servings out of this mixture or save half for the next day!
Place half of the mix into your bed of greens or spinach. Top with roasted sweet potato, nut mix, and drizzle your favorite vinaigrette for that extra flavor or ACV.