This combination of flavors is definitely a little outside my comfort zone but who ever got a great result without stepping out a little bit, right? A lover of salmon is really old news to most of you (exhibit A, B, and C) but having the dressing be the star of the show is new for me. Aaaand I kind of love it! This packs a punch with a balance of greens, salmon, the red onion for crunch, and the spice and creaminess of the dressing, thanks to Stonyfield’s Smooth and Creamy Yogurt! This summer salad won’t disappoint and you’re welcome in advance. 😉
10-14 ounces salmon
3/4 cup red onion
1/2 an avocado
1/2 cup Stonyfield Plain Whole Milk Smooth and Creamy Yogurt
1/4 cup water
1 cup cilantro (stems and all)
2 tsp crushed garlic
1 tsp chipotle
2 tsp lime juice
1/2 tsp salt
What to do:
Preheat oven to 350 degrees. Line a deep dish pan with foil. Place salmon in foil and drizzle with EVOO. Fold foil. Bake for 20-30.
While the salmon bakes, in a medium-sized bowl, place mixed greens and red onion.
For the dressing: Place all ingredients in blender and blend until smooth. Pour into a mason jar or container with a lid in case there is extra to store in the refrigerator.
When the salmon is fulled baked, peel the skin off. You can place it on top of the salad or shred it. It is great served hot or cool. Drizzle the dressing on top and enjoy!
*This post is written in partnership with Stonyfield Organic as a member of their Clean Plate Club. As always, the opinions here are all my own!*
Somewhere between having people over for dinner, my late night snack cravings, and trying to keep almost all my recipes healthy, I have completely fallen in love with salsa. Peach salsa, garden salsa, black bean salsa, or geeeeez, really any of them is always something I find myself devouring. When we have people over for dinner, it’s one of the easiest and tastiest appetizers to serve. When sweets are calling my name at 8:30 p.m., salsa wins in the clean-eating department rather than copious amounts of chocolate. When I want something easy to make but that is equally appetizing, salsa it is.
I’m a big fan of consistency but sometimes I surprise myself and like throwing in curveballs. Hence, this, “out-of-my-norm” salsa. (Which clearly isn’t very daring and I’m calling myself out on playing it safe). 😉 The balance of all the flavors is sheer perfection! Around here, you can find it paired with tortilla chips, (the hint of lime tortilla chips are a weakness of mine in itself) or one my other weaknesses is dipping these plantain chips into the corn salsa. Whether it’s a picnic, party, or pure indulgence, you won’t regret making this! Serve it with chips, on a southwest salad, or on tacos! (Which one of my faaaavorite taco recipes with this salsa will be coming to you soon!)
1 cup fresh corn
1 medium jalapeno, chopped (seeds removed first)
1 Tbsp EVOO
2 Tbsp fresh cilantro, chopped
3 Tbsp red onion, chopped
2 Tbsp lime juice
Salt to taste
What to do:
In a medium-sized bowl, combine all ingredients and stir. Serve! 🙂
There a few items that I, without-a-doubt, recommend people keeping on hand in their kitchen. Chia seeds, ground flaxseed, protein powder, almond meal/flour, and shredded coconut, are all items that if you peeked into our refrigerator and pantry at any time of the year, you would see. They are always stocked in our kitchen and I use at least one of them every single day! Not only do they add a different element to recipes, the health benefits are great for you! Chia seeds and ground flaxseed alone, (I could go on about the others as well but I’ll spare you!) are high in omega-3 fatty acids, loaded with fiber, and provide protein in such a simple way! Having them accessible (a.k.a in your kitchen!) will increase the likelihood of you using them more often than not. Wink-wink.
To make that happen, Bob’s Red Mill is offering one winner a $50 gift card for you to stock your kitchen! They are one of my favorite brands and I love their products!
Still need some convincing for why you should enter? I compiled a list of where I use Bob’s Red Mill products throughout my blog for you below to show you just how easy it to incorporate them into all different types of recipes! Scroll down to the bottom of this post to enter the rafflecopter and be sure to check out the recipes below in the meantime!
Am I the only one who associates chicken salad with every picnic, luncheon, or any party/get-together for that matter?! It makes perfect sense though since it feeds a large crowd and is easy to make. I’m a little picky about my chicken salad though. I like it to have the right proportion of everything and the crunch factor is a must!
The other week, I had some extra chicken left over and threw it in the Crock-pot with no plan of what I was going to do with it. Until…I started craving something chicken salad. 🙂 I love that while the chicken cooks away, I can prep all the other ingredients without having to keep an eye on it. Plus, I feel like everyone is always trying to find an excuse to use their Crock-pot more. It’s simple, tasty, and can be catered to exactly how you like it! This is my personal favorite combo, (hence the name) 😉 but add more of this and that if you need to! 🙂
2.5 pounds boneless, skinless, chicken breast
2. Tbsp coconut oil
1 cup cup mayo or veganaise (if you add veganaise, you may need to add just a smidge more!)
1.5 cups red seedless grapes
1 and 1/4 cup slivered almonds
1/2 cup organic spicy brown mustard
1 Tbsp cumin
S & P to taste
Red leaf lettuce
What to do:
Place the chicken breasts and coconut in the Crock-pot on high for 2-3 hours (or until chicken is fully cooked). Shred and cool. Once the chicken is completely cool, in a large bowl, add all ingredients and mix until all remaining ingredients are combined. Cut open the croissant and add one leaf of lettuce. Scoop chicken salad into lettuce and dig in!
The combination of the red leaf lettuce and croissant make it one of my favorites and complete the dish! Give it a try. 😉
Eating organic as often as possible is one of the main goals in our home. Seasonal, healthy food is what we strive for in our recipes throughout the week. Some days it feels like everywhere I turn there are more tempting foods that are the exact opposite of healthy. However, organic products are also something that is at an arm’s length these days, even at your local Wal-mart.
A few weeks ago we had family over for Mother’s Day and needed to stock up on some of our favorite organic products. My homemade Strawberry Rhubarb Crisp (recipe below!) topped with Stonyfield’s Organic Greek Yogurt was exactly the seasonal dessert I wanted to serve. We grabbed a few of their yogurt’s for snacks throughout the week, and since Eric drinks milk like it is nobody’s business, we picked some up as well. Organic and affordable products that we love to buy really can be just around the corner if you just look for it!
Strawberry Rhubarb Crisp
4 cups cut strawberries into 1/2 inch pieces
2-4 large stalks rhubarb (or desired amount) cut into 1/2 inch pieces
2 cups organic oats
1 cup almond flour
1/2 cup pure maple syrup
sea salt to taste
Stonyfield Plain Organic Greek Yogurt
Preheat oven to 350 degrees. Line an 8×8 pan with the cut up fruit. For the crisp, in a medium-sized bowl, combine oats, almond flour, maple syrup, EVOO, and salt. Mix. Top fruit mixture. Bake for 35 to 45 minutes or until crisp on top.
Happy Memorial Day weekend everyone! Here’s to prepping for the craziest/busiest/last-week-of-school! 🙂
*Thank you to Stonyfield for sponsoring this post. All opinions are my own.