Fall Salad


Kale Salad



-1/2 bunch of curly kale

-2-3 tbsp olive oil

-dash of Chili powder, cumin, salt, cayenne, red pepper flakes and oregano

-Feta cheese or Parmesan

-1 roma tomato, diced

-1/2 avocado (optional)

-1/2 red onion, diced


  1. Chop the kale and toss in the olive oil and spice mixture – top with tomato, cheese and avocado


Chicken Salad


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-2 chicken breasts, sliced thin (to make 4 thin breasts)

-1/2 tsp rosemary

-1/2 tsp rubbed sage

-1/2 tsp thyme

-1/2 tsp salt

-1/4 tsp pepper

-1/2 tsp garlic powder

-1/2 tsp onion powder

-3 tbsp olive oil

-2 cups kale, chopped (curly or Dino)

-2 tbsp olive oil

-sprinkle of cumin, chili powder, red pepper flakes, garlic powder, salt and oregano

-1 roma tomato, diced

-1 green bell pepper, diced

-1/2 red onion, diced

-1/4 – 1/3 cup of feta cheese


  1. Heat 3 tbsp olive oil in cast iron skillet.  Mix rosemary, sage, thyme, salt/pepper, garlic powder and onion powder and coat the chicken.
  2. Cook chicken on medium high heat, flipped every few minutes until there’s a nicelittle char on each side.
  3. Toss the kale in the oil and seasonings, add in the tomato, bell pepper, onion and

cheese and top with the cut up chicken.


Veggie Salad



-1 head of broccoli, steamed and cut into florets

-1/2 red onion, sliced thin

-1 cucumber, sliced thin

-1 larger or 2 small red bell peppers, sliced

-1larger or 2 small green bell peppers, sliced

-1 head cauliflower, steamed and cut into florets


-1 cup greek yogurt

-2 tbsp lemon juice

-1/4 cup honey

-2 tsp red wine vinegar (or apple cider)

-1 tbsp water


1          Toss all veggies together into a large bowl.

2          Whisk together dressing ingredients and pour over salad (or you can keep it separate if storing in the fridge)


Santa Fe Salad


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-4 thin sliced chicken breasts

-1tsp paprika

-1/2 tsp cumin

-1/2 tsp salt

-1/4 tsp pepper

-1/2 tsp garlic powder

-Juice of 1 lime

-3-4 tbsp olive oil

-1 cup black beans, rinsed

-1 cup whole kernel, no salt added corn

-1 red bell pepper, cut to preferred size

-1/3 cup reduced fat feta cheese

-2-3 cups romain lettuce, chopped

-1/2 red onion, diced




-1ripe avocado

-1/4 cup red wine vinegar

-1/4 cup honey

-3 tbsp lime juice

-1 clove garlic

-1/4 cup water

-salt/pepper to taste

-(you can spice up with 1 jalapeño)


1          Whisk together paprika, cumin, salt pepper, garlic powder, lime juice, olive oil and place chicken in (the longer the better).

2          Toss the beans, corn, onion and bell pepper into lettuce and set aside.

3          Blend together in a food processor all ingredients of dressing and pour into a container you can use in the fridge to save for multiple uses.

4          Heat 1tbsp olive oil in large skillet, place chicken and marinade in and cook thoroughly.  I like to allow for a little char on both sides.  Place chicken over salad, top with feta cheese and drizzle with about 1 tbsp of dressing!

Pasta Salad


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-2 cups Farfalle Pasta

-1/2 English cucumber, sliced and halved

-1/3 cup Feta cheese

-1-2 roma tomatoes, diced

-1 green bell pepper, diced

-1 whole medium red onion, or 1/2 large, sliced thin


-Lemon Vinaigrette Dressing

-1/4 cup extra virgin olive oil

-3 tbsp red wine vinegar

-1 tbsp lemon juice

-2 tsp oregano

-1 tsp honey

-2 cloves garlic, minced

-1/4 tsp black pepper


1          Cook pasta according to instructions, drain and place in bowl.  Toss in the other veggies and cheese.  Pour dressing  over or keep separate for refrigerating.

**I topped this with the paprika lime chicken from previous post.**

Sweet Potato Casserole










Yeast Rolls