Tag Archives: Dinner

Mexican Stuffed Peppers [Vegetarian + Gluten Free]

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

“Sorry, I was having a stuffed pepper photo shoot.” -Me, on a Saturday night, because I am completely wasting my last weeks of being 25. JK the first half of February was not a waste and I spent the last two recouping and preparing for more trips. But still, I was photographing stuffed peppers on a Saturday night.

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

My big exciting Saturday night – photographing stuffed peppers.

Remember when I used to be crazy and go to raves in Milan and dance on stage and tables and wake up hungover and eat biscuits? Yeah, I do remember those days and that past lifetime. Now I’m too tried from waking up at 6 a.m. on a Saturday to run 14 miles to stay up much past 10:30.

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

I used to hate stuffed peppers when I was young… also another example of how dumb I was.

I have become the surrogate parent of a Canon EOS 7D so playing with this camera was kind of a treat and something I had been looking forward to all day. Cameras are hard, yo. Luckily I have a pro photographer on speed-dial (remember when that was a thing?) so you’re about to get way better photos and more recipes. Lucky you.

Mexican Stuffed Peppers - Vegetarian and Gluten Free | almost getting it together

Mexican perfection.

These peppers are stupid easy to make. I hadn’t originally planned on making these with the Stubbs marinade sauce but I saw it in the fridge and am I ever glad I added it. I couldn’t stop thinking about how excited I was to come home and eat these for dinner on Monday night because we all know things like this are even better a couple days after. With 15 grams of protein, these are a great Meatless Monday or Lenten meal, if you do that kind of thing. (I’m a terrible Catholic and do not… whoops.)

If you’re looking for more Meatless Monday or great meatless options for Lent, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.

Mexican Stuffed Peppers [Vegetarian + Gluten Free]
 
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Author:
Recipe type: Vegetarian, Gluten Free
Cuisine: Mexican
Serves: 4 servings
Ingredients
  • 4 bell peppers
  • 2 cups cooked quinoa
  • ½ cup Stubbs green chile sauce
  • 1 can black beans, drained and rinsed
  • ⅓ cup + 2 tbsp shredded Cabot Pepperjack Cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut top off peppers and cut out weird seedy inside.
  3. Place peppers on a baking sheet and bake for 20 minutes.
  4. While peppers are cooking, mix quinoa, black beans, Stubbs sauce and shredded cheese in a medium sized bowl.
  5. Take peppers out of oven and carefully stuff with quinoa + bean mixture. Don't burn yourself - I warned you to be careful.
  6. Top pepper mixture with additional 2 tbsp of cheese.
  7. Cover peppers with foil and bake for another 20 minutes.
  8. Uncover and bake for another 5 minutes until cheese begins to brown.
  9. Serve with your favorite hot sauce and sliced avocado.
Nutrition Information
Serving size: 1 pepper Calories: 296 Fat: 7 g Saturated fat: 3 g Carbohydrates: 43 g Sugar: 5 g Sodium: 376 mg Fiber: 11 g Protein: 15 g

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Are you ready to be social on the weekends or do you try to stay low-key like me? Who is on your favorites list on your phone? Did you have a wild side like I did?

Cheddar Butternut Squash Cornbread [Gluten Free]

Cheddar Butternut Squash Cornbread [Gluten Free] | almost getting it together

Cornbread is my secret weakness. Actually, all corn-based products are my secret weakness: grits (I KNOW, surprising to me, too), polenta (I am Italian, after all), grilled corn (duh) and of course… cornbread.

Cheddar Butternut Squash Cornbread [Gluten Free] | almost getting it together

Load this baby up with peanut butter and almond butter, duh.

My first foray into cornbread was probably a Jiffy box mix. I think I loved eating cornbread because I loved eating butter. (I actually can only think of two times in the past two years I’ve eaten butter on something.) My next foray into cornbread was recreating Magnolia Bakery’s cornbread which was amazing because it involved like a cup of sugar. I would add a can of creamed corn to be extra fancy.

Cheddar Butternut Squash Cornbread [Gluten Free] | almost getting it together

This cornbread goes perfectly with my Vegan Two Bean Pumpkin Chili.

This is the first time I’ve gotten cornbread right in a while with my own recipe. I am just not good at breads. Very every bread you see on this blog (which I think is maybe two, my Easy Gluten Free Banana Bread and Chocolate Chip Blueberry Banana Bread), there are about 10 failed bread recipes. A once asked if there was anything I wasn’t skilled at making – bread is one (pesto is the other).

Cheddar Butternut Squash Cornbread [Gluten Free] | almost getting it together

Gluten Free, Refined Sugar Free & Oil Free Cornbread!

I don’t know what made me decide to throw cheese in this recipe but I am so glad I did. I was just thinking about cheesy bread and thought about cheesy grits and suddenly, I was over the bowl, grater in hand. I cannot get enough of this Cabot cheese right now. (I’ve also been eating it in a lot of kale salads and with apples for a snack – see guys, I’m not vegan!) Is cheesy cornbread wrong? If so, I don’t want to be right.

Cheddar Butternut Squash Cornbread [Gluten Free] | almost getting it together

Cheddar Butternut Squash Cornbread


5.0 from 2 reviews
Cheddar Butternut Squash Cornbread [Gluten Free]
 
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Author:
Recipe type: Appetizer, Snack
Cuisine: Gluten Free
Serves: 12 pieces
Ingredients
  • 1 cup cornmeal
  • 1 cup gluten free flour blend
  • ½ cup applesauce
  • ½ cup butternut squash purée
  • ½ cup unsweetened almond milk
  • 5 oz + 1 oz Cabot Legacy White Oak Cheddar Cheese, shredded.
  • 2 eggs
  • 1 tbsp maple syrup
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ⅛ tsp pink Himalyan sea salt
Instructions
  1. Preheat oven to 350 F.
  2. Line a loaf pan with parchment paper and spray with coconut oil.
  3. In a large bowl, mix together cornmeal, gluten free flour blend, baking powder, cinnamon and sea salt. Make a well in the center of the bowl.
  4. In a medium bowl, whisk together eggs, almond milk and maple syrup.
  5. Pour egg mixture into the well of the cornmeal/flour mixture. Add pureed butternut squash, applesauce and 5 ounces (that's five servings!) of the cheese to bowl and fold until combined.
  6. Pour mixture in prepared loaf pan. Sprinkle with remaining cheddar cheese.
  7. Bake for 40-45 minutes or until top begins to brown or a fork inserted comes out clean.

By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.

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What is something you aren’t good at cooking/baking? What unexpected pairings do you mix together?

Vegan Two Bean Pumpkin Chili

Vegan Two Bean Pumpkin Chili | almost getting it together

I’m having a love affair with chickpeas right now. I was dreaming of them every day on my juice cleanse. I think it happened because I didn’t have the foresight to pack anything for the airport on my way back to SF from Pittsburgh. My layover was in Detroit (my least favorite layover EVER, except maybe Cincinnati) and I know from being at that airport numerous times that there are exactly zero healthy options. I grabbed a salad at Bar Symon, the only somewhat decent place to eat at the Pittsburgh Airport. Remembering that I was supposed to eat vegan prior to juice cleansing, I asked for chickpeas instead of chicken. So there you go… the last real thing I had was chickpeas (JK it was a salad from Plant Cafe with baked tofu) therefore, it was the only memory of food I had to go on.

Vegan Two Bean Pumpkin Chili | almost getting it together

Surfing hunger = chili gone in 60 seconds.

Sunday I went surfing in Bolinas with my friend Sandy who I actually met in Nicaragua. There is nothing in the world like long run runger + surfing hunger. I literally walked in the door, threw this in the microwave, cut up an avocado and devoured the bowl in approximately 30 seconds. The spiciness was definitely what my body needed after spending several hours in 50 degree water.

Vegan Two Bean Pumpkin Chili | almost getting it together

Vegan Two Bean Pumpkin Chili

Vegan Two Bean Chili
 
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Author:
Recipe type: Entree
Cuisine: Vegan
Serves: 8 cups
Ingredients
  • 1 can chickpeas
  • 1 can great northern beans
  • 1 can pumpkin purée
  • 1 can fire roasted tomatoes
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 1 tsp everyday seasoning
  • ½ tsp red pepper flakes
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 roasted garlic clove
Instructions
  1. All all ingredients to slow cooker and cook on high for four hours or low for eight hours.
  2. Serve with avocado slices and other desired toppings.
Nutrition Information
Serving size: 2 cups Calories: 350 Fat: 3.6 g Saturated fat: 0.5 g Carbohydrates: 60.9 Sugar: 8.8 g Sodium: 386 mg Fiber: 18.2 g Protein: 20.4

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What food are you currently having a love affair with? When are you the hungriest and how do you deal?

Cuban Black Bean and Quinoa Veggie Burger

Cuban Black Bean and Quinoa Veggie Burger | almost getting it together

I was never much of a veggie burger person, even whenever I was a vegetarian (once in high school, once in college). Actually, in high school I did it totally wrong and just ate like cheese and crackers and that was about it. Anyway, for some reason I was just craving veggie burgers a few weeks ago.

Cuban Black Bean and Quinoa Veggie Burger | almost getting it together

Please ignore the fact I haven’t invested in high quality mustard yet. It’s a real commitment issue with me.

I could say there is a great really veggie-focused, organic place by my apartment… but that is basically a blanket description for anywhere in San Francisco. The one in question though is called The Plant Cafe Organic, which Gina introduced me to during a vaguely hungover brunch following Halloween. She told me they were known for their veggie burgers.

As we all know, I didn’t have kitchen things for about a week after I moved to SF. So I was eating basically every meal out. Plant Cafe had wifi, amazing salads, whatever… all of those things. Long story short, I started eating there every day, maybe twice a day, because I am a creature of habit and when I’m exhausted I can’t make decisions (I can’t make decisions even fully rested, let’s be real). You know what I never had though? One of their veggie burgers. So I need to get on that.

Cuban Black Bean and Quinoa Veggie Burger | almost getting it together

Naked veggie burger if your body composition isn’t 20% mustard like mine.

I’m not really into cooking meat for myself, at least if it isn’t grilled. And I don’t have a grill. Because I live in a studio apartment in the city. (I did buy a grill pan from West Elm, but it isn’t the same). So now I am experimenting in other forms of protein, mostly eggs, tofu and… homemade veggie burgers.

I ate my Cuban Black Bean and Quinoa Veggie Burgers over salad (of course I did) with ketchup and mustard. They are a little spicy, so you might want some avocado if you are susceptible to that kind of thing. I’m also linking up with Tina for Meatless Monday because it seems like 9 times out of 10 I’m posting a meatless recipe on Mondays.

Cuban Black Bean and Quinoa Veggie Burger | almost getting it together

Cuban Black Bean and Quinoa Veggie Burger

5.0 from 1 reviews
Cuban Black Bean and Quinoa Veggie Burger
 
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Author:
Recipe type: Dinner
Cuisine: gluten free, vegetarian
Serves: 5 patties
Ingredients
  • ½ cup uncooked quinoa
  • 1 cup water
  • 1 can black beans (I used Cuban style from Trader Joe’s)
  • ⅔ cup pumpkin puree
  • ¾ cup almond meal
  • ¼ cup buckwheat flour
  • 1 egg
  • 1 tbsp roasted garlic
  • 1 tbsp dijon mustard
  • ½ tsp sea salt
  • ½ tsp pepper
  • ¼ tsp red pepper flakes
Instructions
  1. Rinse quinoa in a fine mesh sieve. Place in pot with water and cook according to package directions. Once cooked, let cool.
  2. Preheat oven to 400F.
  3. In a large bowl, mix remaining ingredients. Add cooled quinoa.
  4. Line a baking pan with aluminum foil or Slipat.
  5. Form patties with mixture. Place on baking sheet.
  6. Bake for 40 minutes, flipping carefully halfway through, or until tops begin to brown.
Nutrition Information
Serving size: 1 pattie Calories: 250 Fat: 9.7g Saturated fat: 1.0g Carbohydrates: 32.3g Sugar: 2.6g Sodium: 461mg Fiber: 8.3g Protein: 11.4g

Chat with me:
Do you eat at the same places all the time? Would you rather buy something pre made or make it yourself? Are you a veggie burger type person (I feel like you have to love them or hate them).

Slow Roasted Tomato Basil Soup

slow roasted tomato basil soup | almost getting it together

Is it even tomato season anymore? Sorry, I’ve had this recipe sitting around since September and you know what… tomato soup and grilled cheese screams fall/winter to me. I was hardcore craving grilled cheese and tomato soup around this time (early September), probably due to stress. I seriously cannot wait to be settled into SF and stop being stressed and get my life back in order. I never got that grilled cheese, by the way. I think I made a dumb brown rice wrap with mozzarella. NOT THE SAME.

slow roasted tomato basil soup | almost getting it together

Missing: Grilled Cheese. Reward: This soup.

So if you’re a meal prepper, this is super easy to get going and kind of forget about while you do other stuff. It’s so nice to come home and have homemade soup in the refrigerator to just reheat.  I also am a big believer that soup gets better with age, so it’s perfect to have for dinner all week.

slow roasted tomato basil soup | almost getting it together

Like a fine wine (and myself), better with age.

This is super creamy, even though it’s vegan. I think it’s because you’re just slow roasting the tomatoes so they are super soft and falling apart by the time you blend everything together. Are tomatoes paleo? I don’t know. But if they are this paleo so I’m going with it. Also, this just so happens to be meatless so make this for dinner tonight… and head over to Tina’s blog to see even more Meatless Monday recipes!

5.0 from 3 reviews
Slow Roasted Tomato Basil Soup
 
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Author:
Recipe type: Gluten Free, Vegan, Paleo
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 10 tomatoes
  • 2 tbsp olive oil
  • ¾ cup water
  • 1 large onion, chopped.
  • 1 tbsp chopped garlic
  • ½ cup basil
  • 2 tsp pink Himalayan sea salt
Instructions
  1. Boil large stock pot of water. Turn off heat and place tomatoes in for one minute.
  2. Carefully pour out hot water and run cool water over tomatoes.
  3. While tomatoes are cooling, heat 2 tbsp of olive oil on medium low heat.
  4. Add garlic to stock pot and stir, cooking for one minute or until fragrant.
  5. Add chopped onion and stir, cooking for 5 minutes or until tomatoes become translucent.
  6. Once tomatoes are cool to the touch, peel off skins and cut off stems.
  7. Chop tomatoes into cubes and add to stock pot.
  8. Add water, basil and sea salt to stock pot and stir well.
  9. Cover, stirring occasionally and cook for two hours.
  10. Turn off heat and let soup cool.
  11. Carefully add soup to blender in batches and blend until smooth.

Chat with me:
What is your favorite comfort food? Do you start craving comfort foods and sugar when you’re stressed? Are tomatoes paleo?

Hemp Crusted Salmon

hemp crusted salmon from sizzlefish | almost getting it together

We are currently in the process of eating through our pantry and freezer at the Pisone household… except I happen to be eating every meal out as of late. Whoops. After lamenting about how I couldn’t find sablefish in Pittsburgh, Sizzlefish sent me a lovely and unexpected assortment of fish – two types of salmon, scallops, haddock and… sablefish! (Which I still haven’t cooked… this coming week for sure!)

hemp crusted salmon from sizzlefish | almost getting it together

These photos were taken at night… womp womp.

Pro tip: If you want to crust anything, use mustard. It gives it great flavor and helps whatever it is stick on. I’m not just saying that because I unabashedly love mustard.

Joe agreed this was awesome salmon. I don’t think he’d ever had a hemp seed before in his life. He did hold a halogen lamp over these photos to try and take them, but it was still insanely hard. Is it summer yet? Is the sun up any longer on the West Coast? Can I go there?

hemp crusted salmon from sizzlefish | almost getting it together

Protein and omega 3s on protein and omega 3s.

Do you want to try Sizzlefish? Yes, you do. You can use the code TRYSIZ for 10% off your order.

5.0 from 1 reviews
Hemp Crusted Salmon
 
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Author:
Recipe type: Dinner
Cuisine: Gluten Free
Serves: 2 salmon filets
Ingredients
  • 2 4 oz salmon filets (I used Atlantic Salmon from Sizzlefish)
  • 2 tbsp good quality mustard
  • 1 tbsp hemp seeds
  • dash sea salt and pepper
Instructions
  1. Preheat oven on broil.
  2. In a small bowl, mix mustard, hemp seeds, salt and pepper.
  3. Place salmon on baking tray (I lined mine with a Slipat).
  4. Pat salmon dry with a paper towel and spread ½ the mustard mixture on each salmon.
  5. Place in oven and broil for 10 minutes or until salmon is cooked through (you will start to see white pop up).

Chat with me:
Are you good about eating the things in your fridge or pantry? What else should I make with all of the pantry staples I have (i.e. everything)? Do you think I’m being cryptic?

Hatch Chile Fish Tacos

hatch chile fish tacos | almost getting it together

I’m not going to lie – I don’t understand hatch chile mania. They are delicious, yes, but I feel like people are just NUTS about hatch chiles. I brought home two pounds of roasted hatch chiles from Market District last Saturday (post 15-mile run grocery decision) and you would have thought I had brought home a daughter who never asked her father for cash at 25 with a well-paying job and no bills along with having a perfect driving record along AND two pounds of gold with the level of excitement my dad had over hatch chiles.

hatch chile fish tacos | almost getting it together

Hatch Chile Fish Tacos

So… these hatch chiles. They were gone in 48 hours. Most of that was my dad, but I definitely had a hand in hatch chile mania at my house. We grilled these on cedar plank which also added to the amazingness.

hatch chile fish tacos | almost getting it together

Joe staged this food photo, isn’t he too cute?

This is probably my swan song of a recipe. I don’t think I will ever make anything as delicious again as these hatch chile fish tacos. The photos show how we ate them – with avocado and pickled vegetables. E-mail me if you want the pickled vegetable recipe… it’s not mine so I’m not going to put it up here. Also I said this makes four recipes but my dad and I ate them in one sitting because they were that good and I had run 15 miles that day. #sorryimnotsorry

Hatch Chile Fish Tacos
 
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Author:
Recipe type: Gluten Free
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 lb cod
  • 1 cup roasted hatch chilies
  • ¼ cup cilantro, stems removed
  • 1 lime, juiced
  • 1 tsp minced garlic
  • 3 tbsp cojita cheese
  • salt + pepper to taste
Instructions
  1. Combine all ingredients except the cod in a food processor and process until well combined. It should look like salsa verde. Set aside.
  2. Heat your grill and grill the cod on a cedar plank, seasoning only with salt and pepper.
  3. Warm corn tortillas up, add grilled cod, hatch chile sauce, pickled vegetables and avocado.

Don’t forget… there’s one day left to enter my Healthy Skoop giveaway!

Chat with me:
What is it with hatch chiles? What is the best thing you have ever made?

Vegan Zoodle Salad

raw asian zoodle salad gluten free | almost getting it together

Ever wonder why you see a multitude of snack/breakfast recipes on here but never lunch/dinner? It’s because I typically don’t cook anything out of the ordinary for dinner… I’ll either make my dad grill vegetables/protein or make a stir fry or lately, eat a turkey wrap or omelet. I go to yoga or run or meet up with friends after work so when I get home, I just want to throw some things in a bowl and eat them.

A few weeks ago I started craving a zoodle salad. What are zoodles? They are zucchini noodles, of course! If you haven’t jumped on the Spiralizer/vegetable noodle train you’re missing out. My Italian father willingly eats – and enjoys – zoodles. You can eat this entire bowl and not need to take a nap afterwards. I say this makes two servings – two huge servings or four normal-sized servings (if you’re having something else with it or you’re used to not eating animal protein to stay satiated… which I am not good at).

raw asian zoodle salad gluten free | almost getting it together

A better way to devour an entire bowl of something.

So, I began making this with full intention of using the miso paste I purchased (and still not have opened or used) and then forgot to use the miso paste. Blame it on the runger (this was made after a #TrailRunTuesday run). I’m getting better about actually using spices and herbs in things and not just eating everything right.this.second. This is super fresh and summery, especially with the last minute addition of the cherries.

raw asian zoodle salad gluten free | almost getting it together

Vegan Zoodle Salad

 

Vegan Zoodle Salad
 
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Author:
Recipe type: Gluten Free, Vegan
Cuisine: Asian
Serves: 2
Ingredients
Salad
  • 2 zucchinis
  • ½ onion
  • 1 cup carrots
  • ½ cup cherries, pitted
  • 1 block tofu, cooked to your preference (I grilled mine)
Dressing
  • 2 tbsp rice wine
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • 1½ tsp garlic
  • 1 tsp ginger
  • 1 tbsp peanut butter
Instructions
  1. Spiralize your zucchinis and drain excess water by pressing zoodles with paper towels.
  2. Put onions and carrots in a food processor and process until diced (or dice them if you don't have a food processor). Add cherries and dice again.
  3. Cut up cooked tofu (or raw tofu to make this raw) into cubes.
  4. Put zoodles in a large bowl and mix in onion, carrot and cherry mixture.
  5. Mix in tofu.
  6. Mix together all dressing ingredients in a small jar.
  7. Pour dressing over salad mixture and serve.
Nutrition Information
Serving size: ½ recipe Calories: 393 Fat: 18.4 g Saturated fat: 3.4 g Carbohydrates: 43.8 g Sugar: 13.2 g Sodium: 706 mg Fiber: 6.7 g Protein: 20 g

I’m linking up with one my favorite elite runners, Tina, for her Meatless Monday feature. Stop by her blog to see her perfect grilled flat bread!

Chat with me:
Do you need a lot of variety in your meals?  What other types of recipes would you like to see on Almost Getting it Together? What should I do with that miso paste?

Greek Cucumber Salmon Salad

greek cucumber salmon salad | almost getting it together

There’s a farmer’s market in South Side that I pass on my way home on Tuesdays. Tuesdays are also #trailruntuesday, where Emily (and sometimes special guest Leslie) and I run 6 miles or so after work. Trail Run Tuesday could also be named Therapy Run Tuesday because it really keeps me sane when the week isn’t even half over yet.

Anyway, I was craving cucumbers and craving a Greek Salad, thus, Greek Cucumber Salmon Salad was born. I also felt like eating something shaped like noodles, so I actually came home and made a dinner that wasn’t a turkey wrap (aka Market District smoked turkey breast, brie cheese, avocado, a ton of mustard and spinach on a brown rice wrap then pressed in my Panini Press).

greek cucumber salmon salad | almost getting it together

This is what actually making an effort for a weeknight dinner looks like.

I got sucked into buying random stuff at the farmer’s market after being a little rungry. Besides over priced cucumbers and tomatoes I ended up with a basket of peaches, marinated mushrooms, black bean dip and lemon cilantro hummus, which I promptly opened and ate with carrot sticks left over from my lunch on the way home. If I could get my hunger under control, that would be great. (Is that what I get for running 30+ miles a week?)

greek cucumber salmon salad | almost getting it together

The color of these tomatoes totally sold them for me.

This salad is assuming you already have grilled salmon on hand. If not, just grill up some salmon. We had leftover salmon from dinner the night before and I don’t believe in reheating fish so it was cold on this salad. I used marinated mushrooms I bought from the farmer’s market so you can really use whatever you find from the olive bar or something at the store. I spiralized the cucumber, but you could just slice it if you don’t have a Spiralizer.

According to the nutrition calculator I use for my recipes, this has absolutely no bad points. It’s low in sugar, low in sodium, high in protein, iron, selenium, magnesium, Vitamin C, phosphorus and Vitamin B6. I literally don’t know what half of those do, but yay trace minerals?

greek cucumber salmon salad | almost getting it together

Greek Cucumber Salmon Salad.

Greek Cucumber Salmon Salad
 
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Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 2
Ingredients
Salad
  • 3 cucumbers, spiralized
  • 2 grilled salmon fillets
  • ½ tomato, cut into wedges
  • ¼ onion, chopped
  • ½ avocado
  • ¼ cup marinated mushrooms
  • 2 tbsp feta cheese
Dressing
  • ½ lemon, juiced
  • ¼ cup red wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tsp salad herbs
  • salt & pepper to taste
Instructions
Salad
  1. Put half the spiralized cucumber noodles on two plates. I used blade C.
  2. Put half the tomatoes, onion, avocado and mushrooms on each plate.
  3. Add grilled salmon filets.
  4. Add half the feta cheese to each.
  5. Pour dressing as desired.
Dressing
  1. Mix all dressing ingredients in a jar or carafe and shake well.
  2. Store extra in fridge.
Nutrition Information
Serving size: ½ recipe Calories: 428 Fat: 27.6 g Saturated fat: 5.5 g Carbohydrates: 23.8 g Sugar: 1.6 g Sodium: 215 mg Fiber: 6.5 g Protein: 27.4 g

Chat with me:
What purchases do you get sucked into at the farmer’s market/grocery store? Are you constantly hungry like me? How do you deal?

Spring Superfood Salad

spring superfood salad | almost getting it together

Anyone who has been around me for more than one minute knows I’m always hungry. As much as I love being skinny (or fit and healthy or whatever is the politically correct word – there, I said it), I love eating more. Because I love eating and I’m always hungry, I consider myself a volume eater.

I’m not going to lie – back in my less-healthy days (i.e., college) I wouldn’t make myself a huge salad for lunch or typically order one at a restaurant. Salads just didn’t seem appealing. Now, there are few things more appealing to me in the world than a huge bowl of vegetables. I’m a complete psychopath, I know, but I also love wine so it balances out, right? (And chocolate and nut butter and ice cream just in case we’re worried I primarily only eat vegetables and fruit in fermented form.)

spring superfood salad | almost getting it together

True love is a bowl of vegetables with avocado.

I hate not knowing what’s in my food so I’m really weird about salad dressing. There’s always either a ton of oil or added sugar, even if they’re homemade by someone who isn’t myself. I would totally make a salad at my office cafe every day (and I used to) but now I would rather bring one from home and know exactly what is in it and not be disappointed when the basil cucumber dressing isn’t out or someone ate the last artichoke.

I was still sleep-deprived when I went to the grocery store on Monday night and despite having about five amazing salads over the course of the precious four days, I couldn’t come up with the brain power to create my own salad. I bought two random heads of broccoli and some turkey and thought I would figure it out from there.

This salad could also be called the “use up stuff in your fridge” salad. It’s full of “superfoods” and nutrients: strawberries, seeds, quinoa, greens and avocado. I didn’t expect this salad to be as epically amazing and delicious as it was – definitely make it. Top with a balsamic dressing. I make mine by sight so I don’t measure anything, but I used balsamic, olive oil, lemon juice and fancy balsamic fig mustard that I bought in Toronto.

spring superfood salad | almost getting it together

More nutrients in a bowl than a typical college student eats in a week.

5.0 from 1 reviews
Spring Superfood Salad
 
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Author:
Recipe type: Entree
Cuisine: Gluten Free
Serves: 1
Ingredients
  • 2 cups salad greens
  • ½ cup broccoli, chopped
  • ⅓ cup strawberries, chopped
  • 3 slices turkey breast, chopped
  • ¼ cup cooked quinoa
  • ¼ avocado, sliced
  • 1 tbsp goat cheese
  • 2 tsp pumpkin seeds
Instructions
  1. Place all ingredients in bowl. Top with your choice of dressing.
Nutrition Information
Calories: 339 Fat: 16.8 Carbohydrates: 30.4 Sugar: 5.3 Fiber: 9.8 Protein: 20.8

Chat with me:
Do you love salads/vegetables as much as me? Am I completely nuts (don’t I ask that question every week at least once)?