Sweet Guacamole Salsa

I lovvvvved this salad. Perfectly fresh, light and clean.

Mmm.




Sweet Guacamole Salsa

1 avocado, mashed
1/4 cucumber (or 1/2 cup), diced
1 white peach, mashed
1 tsp chopped onion of your choice (I used yellow)
3 fresh mint leaves, chopped

Method

Mix all of the ingredients together in a medium sized bowl, give it a healthy stir and that's about it!

Simple and simply delicious.

Enjoy ;)

Summer (Cold) Ratatouille

Ratatouille is one of those dishes that I tend to forget about. Why I wonder? It's so wonderfully delicious and full of nutrient dense loveliness. Maybe it's just so that when I do remember, I'm wowed with the awesomeness of the flavors.

Well anyway, I just so happened to have all of these ingredients and with my new love for cold potatoes, especially in the heat of the summer, ratatouille seemed to like the perfect dish.



Summer (Cold) Ratatouille

1/2 lbs red fingerling potatoes
1 zucchini, chopped
1 yellow summer squash, chopped
2 scallions, diced
1 eggplant
1 tbls capers
Dash of thyme
Pinch of rosemary

Method:

Hours or the day before:

  • Boil the potatoes, allow to cool and place in the refrigerator
  • In a large skillet with a bit of extra virgin olive oil, cook up the zucchini, squash and onions. Allow to cool and place in the refrigerator
  • Bake the eggplant (slice in half lengthwise, score the flesh, drizzle olive oil on and back flesh side down at 400 degrees for about 20 min and face-up for about 10 minutes). Chop into pieces. Allow to cool and place in the refrigerator

Once all the items have been chilled:

Chop up the potatoes (skin on or off, I leave mine on), add to the zucchini, squash and onions and then add in the eggplant. Next, add in the capers and seasoning. Give it a healthy stir and place back into the refrigerator until you are ready to serve.

Serves ~4




Ratatouille can be prepared either hot or cold. I loved this method. Simply delicious.

Enjoy ;)

German Potato Salad

I LOVE potato salad. Cold potato salad. And entering the summer months, I've had a hankering for such a salad. Especially German. With bacon.

I talked a little bit about potatoes in a previous post and the primal vs not primal debate, though one interesting thing that I wanted to point out is that according to recent studies, boiled red potatoes eaten cold had a score (glycemic) of 56, but boiled red potatoes eaten hot had a score of 89. Hmm... interesting. Cold potato salad anyone? (You can read more about the glycemic levels of potatoes here).

I would consider this recipe primal, you let me know what you think. It has a bit more ingredients than I  prefer but I was still pleasantly surprised with the turn-out.



German Potato Salad:

1 lb red fingerling potatoes (boil the night before and refrigerate)
6 slices of bacon (natural, nitrate and antibiotic free) - reserve 2 tbls of grease
2 tbls bacon grease
2 scrapes of fresh chive (thinly chopped)
1/4 tsp fresh dill (very thinly chopped)
1/2 tsp sea salt
Dash of ground pepper
1/2 cup apple cider vinegar
2 tbls extra virgin olive oil
2 tbls coconut yogurt (I used vanilla but you could use plain)
1 tbls organic yellow mustard 
2 tbls potato starch 
1 tbls lemon juice


Method:

The night or at least six hours ahead of time, boil the potatoes, strain and place in the refrigerator.  Cut the potatoes into small cubes and place in a medium sized bowl. Cook the bacon until crisp and set aside on some paper towel, reserving some of the grease.

In a small bowl, mix together the chives, dill, olive oil, apple cider vinegar and lemon juice. Pour over the potatoes and give it a stir. Add in the salt, ground pepper, potato starch, mustard and coconut yogurt, mixing well. Break the bacon into small pieces and add the bacon and two tablespoons of bacon grease into the salad. Give it a healthy stir and place in the fridge until you are ready to serve.

Pair with anything your heart desires - for breakfast, lunch or dinner ;)

German Potato Salad paired w/ Baked Cod, Butter Lettuce &Capers
Serves ~ 3-4 people. 


Enjoy ;)

-Sunshine Girl

Chopped Beet & Apple Salad on Butter Lettuce

I don't know if it's because spring is settling in or if summer is about to begin, but I have been in the mood for fruit and veggies lately. As in, that is all I've been craving. Salads, smoothies, raw fruits, raw veggies and maybe a touch of fresh herbs. Heavenly.

Anyway, this made for a fabulous light dinner. You can even pair with your favorite gluten free beverage ;)


Chopped Beet & Apple Salad on Butter Lettuce: 

1 can beets (can use fresh too of course - this was a last minute meal idea) 
1 apple (I used Pink Lady) 
~ 2 tbls crumbled walnuts
2 hard-boiled eggs 
4-6 butter lettuce leaves 
1 tbl honey
1 tbl lemon juice
1/2 tsp water
Pinch fresh parsley

Method: 

Chop the beets and apple and toss in a medium-size salad bowl. Add in walnuts and chopped hard boiled egg (boil water with a pinch of salt and splash of olive oil, add in the eggs and boil for 13 minutes. Either fridge for a couple of hours or place in cold water in the fridge to speed up the process). In a small dish, combine the honey, parsley, lemon and water. Pour the honey mixture over-top and stir well. Serve cold on the butter lettuce.



Serves ~ 2

I don't know why I don't eat butter lettuce more but I think I'm going to. It really is a different type of lettuce and has a bit of sweetness to it that other greens do not.

This salad can be adjusted in many ways. I think next time I may add some onion or cucumber. Mmm maybe both...

Enjoy ;)


Baked Lemon & Thyme Chicken with Sweet Potato Fries

Baked Lemon & Thyme Chicken with Sweet Potato Fries

Baking chicken is so easy and I find one of the best ways to prepare chicken so that it's juicy. I've been in the mood for just throwing stuff in the oven and having a nice meal done within the hour.

And... I LOVE sweet potatoes. Absolutely adore them. And really, who doesn't like fries?

Baked Lemon & Thyme Chicken with Sweet Potato Fries

For the chicken:

2 chicken breasts
1 1/2 tbls extra virgin olive oil
Dash of garlic salt
Dash of ground pepper
Dash of ground thyme
Dash of paprika
Splash of lemon juice

Method:

In a glass baking/pie dish, slather the chicken breasts with the olive oil and add the seasonings and lemon juice. Toss over a few times so that all the flavors are combined. Cover the dish and marinate in the fridge for at least two hours (I did about 9 hours).

When you remove from the fridge, splash some more lemon juice on them and flip over. Bake at 350 degrees for 15 minutes, flip over and bake another 7 minutes. They should be done at that point, but check the inside just to be sure, bake time can vary by thickness.


Sweet Potato Fries


2 medium-large sweet potatoes
Splash of extra virgin olive oil
Dash of garlic salt
Dash of ground pepper
Dash of thyme
Dash of chili powder
Dash of cumin

Method:

Slice the sweet potatoes into the size of fries that you prefer, I suggest smaller the better. Toss around in a large mixing bowl with all of the ingreidients. Lay on a baking sheet and bake for 20 minutes at 400 degrees (so you can do this prior to the chicken) on the upper rack of the oven. At 20 minutes, flip the fries over, turn down the oven to 350 degrees and bake another 27 minutes (you can do this while the chicken is baking on a lower a rack). At about 14 minutes in, you can flip the fries again.

We also had a small side salad with spinach, pear, shredded carrots and almond cream cheese. I put chives in the almond cream cheese time which turned out great.



I am not big on condiments but I did have a dab honey truffle oil mustard (from a local Farmer's Market) with the fries and chicken and it was lovely!

Enjoy ;)

-Sunshine Girl

Strawberry and Pistachio Salad

Talk about a light satisfying lunch. This was simply heavenly.

I've been in the mood for salads lately. Give me some veggies and fruit with a bit of protein!!! Constantly craving veggies and fruit (a little too much on the fruit but I'm working on it ;)).

 This took a about two minutes of prep-time. So easy.

Strawberry and Pistachio Salad

Large handful of spinach (about 2 cups)
Small handful of baby carrots (about 8), shredded
3 strawberries, sliced
5-8 pistachios
1-2 tablespoons of Almond 'Cream Cheese'  (fantastic substitute for a feta feel!)


That's it my friends. Light, beautiful and yummy salad.

Enjoy (outside in the sun ;))