Main Course

Spinach and Pear Salad

Spinach and Pear Salad- Recipe at: Stephanie-spring.com Spinach and Pear Salad- Recipe at: Stephanie-spring.com Spinach and Pear Salad- Recipe at: Stephanie-spring.com Spinach and Pear Salad- Recipe at: Stephanie-spring.com‘Tis the season of pears (and a gazillion fruit baskets!) But in all honesty, the sugar intake has been a little higher than normal lately over here. That being said, a clean and healthy salad is exactly what I’ve been needing. Plus, the flavors make for an ideal side at any Holiday party. Did I mention that is take about five minutes to prepare? 🙂


Ingredients:


3 cups spinach

About 1 pear (cut into cubes)

2/3 cup crumbled feta

2/3 cup sliced almonds

Dressing:

1 tsp EVOO

1 tsp Balsamic Vinegar

S & P to taste



What to do:

Place spinach in a medium sized bowl. Top with pear, feta, and slivered almonds. In a mason jar, create dressing and shake well. Pour dressing over salad and serve immediately. Enjoy! 🙂

*Serves two.*


 

Hugs and Quiches

Pepper season is still in full force over here (and so is lack of time!) This is the perfect combo for any family on the go that which can also truly satisfy the desire for a hearty breakfast! It is great for get-togethers and dare I say, (cough) the holidays?! Enjoy lovies because you’ll be receiving a lot of hugs and kisses after you make this one for your family! xo


Ingredients:

  • 6 eggs
  • 3 kale leaves
  • 1 red bell pepper
  • 1 Tbsp whole milk
  • 2 Tbsp EVOO
  • S and P to taste



What to do:

Preheat oven to 350 degrees F.

Chop/dice the bell pepper. Pour EVOO into a skillet on medium to medium-high heat. Once it is heated, add pepper and cooked until just slightly soft. In the meantime, tear the kale into small bite sized pieces and add to the skillet once the pepper is soft. Cook until slightly brown.

Grease a pie pan (I used butter) and evenly spread kale and red pepper onto the bottom. In a separate dish whisk eggs and continue whisking as you add the milk. Pour egg mixture over pepper and kale. Bake for 25-30 minutes.


 

Salmon Salad + Spicy Cilantro Avocado Dressing

Salmon Salad + Spicy Cilantro and Avocado Dressing--Recipe at: stephanie-spring.comSalmon Salad + Spicy Cilantro and Avocado Dressing--Recipe at: stephanie-spring.com Salmon Salad + Spicy Cilantro and Avocado Dressing--Recipe at: stephanie-spring.com Salmon Salad + Spicy Cilantro and Avocado Dressing--Recipe at: stephanie-spring.comThis 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. 😉
Salmon Salad + Spicy Cilantro and Avocado Dressing--Recipe at: stephanie-spring.com


Ingredients:

  • 10-14 ounces salmon
  • mixed greens
  • 3/4 cup red onion
  • Dressing: 
  • 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 dates
  • 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!*

My Favorite Chicken Salad

My Favorite Chicken Salad-- Recipe at: stephanie-spring.comMy Favorite Chicken Salad--Recipe at: stephanie-spring.com My Favorite Chicken Salad--Recipe at: stephanie-spring.com 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! 🙂My Favorite Chicken Salad--Recipe at: stephanie-spring.com My Favorite Chicken Salad--Recipe at: stephanie-spring.com My Favorite Chicken Salad--Recipe at: stephanie-spring.com



Ingredients:

  • 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
  • Croissants


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. 😉

*Make one large bowl*


 

Veggie Detox Bowl

Our sugar consumption has been a little higher than normal over here. My body is blantently craving veggies. I can’t deny it. It needs some more real food asap! This detox bowl that is packed with veggies is a spin on my Veggie Cornucopia. Both are equal delicious and filled with nutrients that your body needs. Pick up some of your favorite veggies and get the oven ready. Your body will thank you! 🙂


Ingredients:

  • 2 large beets (peeled and cut into 1 inch pieces) (Chop beet greens and stems into 1 inch pieces and set aside)
  • 2 Yukon potatoes (cleaned and cubed into 1 inch pieces)
  • 1 sweet potato (peeled and cubed into 1 inch pieces)
  • 4 kale leaves (stems removed and torn into small pieces)
  • 1 head of broccoli
  • 1 red onion (cut)
  • 1 cup uncooked brown rice
  • 1/2 cup pine nut hummus
  • my homemade guacamole 
  • Balsamic vinegar to drizzle
  • EVOO to drizzle
  • *I took a picture of the snap peas before making this for dinner and forgot to add them. You can completely switch up the recipe with what veggies you like best! 🙂



What to do:

Preheat oven to 400 degrees. Lightly drizzle EVOO onto two large baking sheets. Place all beets, potatoes, broccoli, and onion onto the baking sheets. Bake for 45 minutes to an hour. Stir occasionally and check often between 45 and 60 minutes.

Meanwhile, cook the rice as directed. Set aside.

In a large pan drizzle EVOO lightly on medium heat. Add beet greens and kale. Cook for about 20 minutes or until wilted and crispy. Stir often and make sure they don’t burn.

To build the bowl: You want the same ratio of rice and veggies. Spoon rice onto the bottom of your bowl. Add veggies from the oven. Add greens from pan. Lightly drizzle with balsamic vinegar. Top with a dollop of guacamole and hummus. Eat your heart out! 🙂