Easy Strawberry Spinach Salad

Easy Strawberry Spinach Salad

When it comes lunchtime, I’m a salad-aholic.  There’s just something about combining crisp, fresh vegetables and fruits sprinkled with a little dressing.  Since I’m usually juggling my ready-for-a-nap 2 year old while quickly preparing lunch, I forego the photo shoot and just enjoy eating.  Well, I couldn’t pass up sharing this spinach strawberry salad.  It’s quick, easy and full of flavor.  You can also adapt the salad to include your favorite ingredients.     If you haven’t tried balsamic vinegar, what are you waiting for?!?!  I fall more and more in love with its versatile flavor.  Its fabulous spicy when combined with chili powder and cayenne pepper like in my Chili Chicken Skewers or delectable with fresh lime juice like in my Balsamic Quinoa Salad.  For this easy strawberry spinach salad dressing, I combined balsamic vinegar with organic agave to make it sweet.  It’s a must buy ingredient!  I’ve enjoyed this $5 Colavita Aged Balsamic Vinegar.  It’s a great flavor for the price… trust me, balsamic vinegar can get pretty pricey.           You really can play around with this salad and make it your own.  I love to add diced Fuji apples or fresh blueberries when I don’t have fresh strawberries on hand.  You can also add crumbled blue cheese or feta (I’m staying away from soft cheeses due to my current pregnant status) or even black beans.  My husband also digs a couple grilled chicken tenders on top.  Make it your own, my friends!  You’ll never get tired of it’s incredible flavor and textures.   Print Easy Strawberry Spinach Salad Ingredients 2 large handfuls of fresh organic...
Chili Chicken Skewers

Chili Chicken Skewers

The snow has finally melted and it’s time to break out the grill!  These are, hands down, one of my most favorite Spring and Summertime recipes.  Oh, my mouth just waters when I think about the spicy, tangy juicy chicken and crisp vegetables.  They’re crazy good fresh off the grill, but I’m infatuated with placing leftovers on top of mixed greens with cherry tomatoes, cucumbers, and avocado sprinkled with a little extra balsamic vinegar and lime juice.       Since these chicken skewers make a frequent debut at our home, my personal grill master (the handsome husband) and I have learned a few tricks along the way.  If you’re using regular wooden or bamboo skewers,  soak them in water for about 10 to 15 minutes prior to using.  It helps prevent them from completely catching on fire.  However, the tips will still get a little charred.  We bought these flexible wire skewers last year and have become fans.  Check them out!   Also, prior to grilling place some aluminum foil over the grill grates.  Once you’ve placed the skewers on the grill, pour the remaining marinade over the skewers.  This insane grilling/steaming combination makes the natural flavors of the chicken and vegetables pop while keeping everything oh so moist!         Okay, seriously you need to make these soon.  Squeeze them in this week’s menu and your mouth and stomach… and your family too… will be requesting them over and over this summer.  I can’t wait to hear if you love leftovers on a salad as much as I do!   Print Chili Chicken Kabobs Ingredients ½ cup...
Peach-Glazed Beef Roast

Peach-Glazed Beef Roast

Print Peach-Glazed Beef Roast Ingredients 2 Tbs coconut oil 3 lb sirloin or round roast thawed 3 large peaches peeled 2 Tbs balsamic vinegar 1/4 cup cilantro stems removed and washed well 1 tsp minced garlic 1 tsp salt 1/2 tsp pepper Instructions In a large skillet over medium heat, heat coconut oil for 1 minute until hot. Add roast and cook for about 1 minute on each side until browned. Place roast in slow cooker and pour remaining oil on top. In a Vitamix blender, add peaches, vinegar, cilantro, garlic, salt, and pepper. Blend on high for about 30 to 45 seconds until mixed well and smooth. Pour peach mixture over roast. Cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours until roast is tender and easily shredded with a fork. Recipe Notes If roast is still TOUGH, cook for 1 to 2 hours longer on HIGH. TIPS FOR LEFTOVER TO ROAST: Make a salad with leftover roast, black beans, and tomatoes with balsamic vinegar and lime juice drizzled on top. Oh, it's absolutely...
Classic Bruschetta

Classic Bruschetta

Print Classic Bruschetta Ingredients 1 whole wheat baguette loaf or French Bread cut into 12 to 15 thin slices 2 Tbs coconut oil 1 tsp garlic salt 6 Roma tomatoes washed and diced 1/4 cup fresh basil leaves chopped or 1 Tbs dried basil 1 Tbs balsamic vinegar 1 Tbs olive oil Instructions Set oven to 'broil' setting. Move oven rack to the SECOND highest level. Thinly spread coconut oil over one side of each baguette slice and place with oiled side up on baking sheet. Lightly sprinkle with garlic salt. Place sheet in oven and broil for only 3 MINUTES or until slightly brown. Meanwhile, in a medium-sized bowl, combine the tomatoes, basil, balsamic vinegar, and olive oil. Once baguettes are golden brown, remove from oven. Place about 1 Tbs of balsamic tomato mixture on top of each baguette. Serve and...
The Classic Cobb Salad

The Classic Cobb Salad

Print The Classic Cobb Salad This veggie and protein packed salad is a perfect post-workout lunch. Ingredients 1 large Romaine lettuce leaf washed and chopped 1 large Red lettuce leaf washed and chopped 1/2 cup frozen sweet corn rinsed with warm water 1/2 cup black beans drained and rinsed well 1 cup cherry tomatoes washed and cut in half 1/2 large avocado sliced 1 large egg hard broiled and sliced (optional) 2 medium green onions chopped (optional) 2 Tbs balsamic vinegar 2 Tbs olive oil 1 Tbs fresh lime juice Instructions On a large plate, evenly distribute chopped lettuce across plate. Layer the corn, black beans, tomatoes, avocado, egg, and green onions as pictured or toss ingredients together and spoon over lettuce. Mix together balsamic vinegar, oil, and lime juice. Pour evenly over salad. Recipe Notes *If you like a more creamy dressing instead of the vinaigrette, try my Avocado Ranch Dressing...

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