Dinner · low carb · Low Carb Dish · Lunch · Salads & Blossom Bowls

Greek Salad

You’ll need:
1 16oz can chick peas (if making own hummus)
or
1 container pre-made hummus
1 24oz greek yogurt
1 lemon
fresh dill (bunch)
1 pack cherry tomatoes
1 jar kalmata olives
Feta cheese
red onion
1 English cucumber
2 cups orzo pasta (uncooked)
1 head Romain lettuce
1 pack pita bread wheat
(I tbsp oregano, 1 tsp garlic salt, pepper, 1 tsp dried dill) 

Salad:
Chop Romain lettuce and place in bowl.
Slice red onion in half and then into thin slices.
Slice cherry tomatoes in half.
Chop cucumber in half lengthwise and then chop into slices.
Place Romain in bowl then top with all veggies, feta cheese and olives. 

Cut pita bread into small bit size triangle pieces. 

Greek Yogurt:
2 cups greek yogurt
1 lemon squeezed
4 tbsp fresh dill chopped
1 tbsp garlic salt
(2 tsp fresh minced garlic, optional this can be potent) 

To serve:
Serve beef, salad, pita bread, hummus and greek yogurt. Dip pita bread and enjoy salad with an italian dressing. 

Appetizers · Low Carb Dish · Low Carb treats · Lunch · Salads & Blossom Bowls · SeaFood · Side Dishes · Veggies

Crab stuffed tomatoes

You’ll need:
12- 2 inch tomatoes
3 cups imitation crab
1/2 cup miracle whip
1 cup minced celery
1/2 medium red onion diced small
2 tbsp chopped chives
2 tbsp fresh dill chopped
1 tsp dry dill
1/2 tsp salt
4 tbsp white vinegar
1/2 tsp cayenne pepper
Pinch of pepper

In a mixing bowl add the crab and shreds with fingers until they are in small shreds. Then add the rest of ingredients and mix until everything is mixed evenly and is a nice creamy texture. Taste and add more salt if needed. Then cut tops off the tomatoes and spoon out the guts. Fill the tomato and then top with a little sprig of fresh dill! That’s it enjoy! They are so hard to stop eating!

Chicken · Dinner · Lunch · Salads & Blossom Bowls

Burrito Bowl

2 chicken breast diced into 1 inch cubes
1 small yellow onion diced
1 cup uncooked rice
1- 14.5 can diced tomatoes, drained
1- 15oz can of black beans, drained and rinsed
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
2 1/2 cups chicken broth
2 cups shredded cheese
salt and pepper 

Toppings:
2 diced roma tomatoes
diced green onions
sour cream
salsa 

Directions:
Dice chicken into 1 inch cubes. In a saute pan began to saute diced onions. Then add chicken and began to brown drizzle a little olive oil on bottom of pan and add a little salt and pepper. You don’t need to cook clear through but began to brown about 4-6 minutes.
Then push to side of pan and add in uncooked rice. Brown for 2 minute. Don’t SKIP this step. This takes out some of the starch content so you dont end up with mooshy rice.
Add in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
Bring to a boil. Then cover and simmer on low heat for about 20 minutes or until rice is tender.
Add salt and pepper to taste. 

Chop veggies for topping options and serve with sour cream and salsa.
Enjoy! 

Chicken · low carb · Low Carb Dish · Lunch · Salads & Blossom Bowls

Strawberry Avocado Chicken Salad

Ingredients:
4 chicken breast
1 tbsp oregano
1 tbsp basil
salt and pepper
olive oil (drizzling pan)
4-6 cups fresh spinach
1 pack strawberries 8-10 sliced
1/2 cup sliced almonds
1/4 cup feta cheese
1 avocado diced
Raspberry or strawberry vinaigrette 

Chicken-
Season chicken evenly with oregano, basil and salt and pepper. Then heat a suate pan drizzled with olive oil and brown both sides about 4 minutes per side. Reduce heat and finish cooking chicken until it is cooked clear through. 

For salad wash spinach and place into serving dish.
Was hand cut tops off of strawberries and slice.
Dice avocados and add to dish.
Add almonds and feta cheese. 

When chicken is done let cook a few minutes then slice chicken and place on top of salad. When ready to serve pour dressing over salad and chicken then serve.
Enjoy! 

Appetizers · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Roasted Butternut squash & cranberry

You’ll need:
1 medium butternut squash
2 cups fresh cranberries
2 tsp cinnamon
2 tsp dried thyme
2 tsp giner
1 tsp salt
1 tsp pepper
Olive oil
Fresh thyme
1/4 c feta cheese

First cut squash into bite size pieces. Then place into a bowl and drizzle with olive oil. Add all seasonings and toss well. Add in cranberries and toss again. Line a baking sheet with tin foil and spray with cooking spray. Pour everything into sheet pan and bake for 30-40 minutes @375 until squash is tender and cranberries have bursted. Remove and let cool a few k mi united and transfer to serving platter. Drizzle with a little more olive oil, Add the feta cheese and top with fresh thyme. Enjoy!!

Chicken · Dinner · Grilling · low carb · Salads & Blossom Bowls

Strawberry Avocado Salsa and chicken

Ingredients: 
4 Chicken breast 
1 tsp oregano
1 tsp basil 
8 strawberries
2 roma tomatoes
Fresh cilantro 4 tbsp 
1 avocado 
1 tsp lemon juice
salt and pepper
mixed greens (side salad)
1/2 balsamic dressing 
1 box couscous 

Chicken:
Place chicken into a pan to bake. Preheat oven to 375. Sprinkle both sides of chicken with salt, pepper, oregano and basil. Cover with foil and bake for 30 minutes or until chicken is cooked clear through.

Chop strawberries, tomatoes, avocado and cilantro. Place into a bowl and squeeze a half a lemon over top. Sprinkle with salt and pepper mix well.

For balsamic dressing place into a pan and bring to a boil  reduce heat and let slowly boil and stir. Do not leave it will burn to pan and its not fun to clean (i have done a few times) Once it begins to reduce remove from pan and place into a serving bowl. 

Make 1 box cous cous 

To assemble place chicken onto plate and top with the strawberry mix. Drizzle the balsamic over the top. Serve with a side salad with cucumber, tomatoes and red onion. Drizzle with balsamic YUM! 
and couscous 

Appetizers · Dinner · Lunch · Salads & Blossom Bowls · SeaFood · Veggies

Spring Rolls

You’ll need

For the sauce:

3 heaping tbsp peanut butter creamy

2 tbsp soy sauce

2 tbsp lime juice

2 tbsp chili sauce

2 tbsp water (a little less)

1 tsp fresh grated ginger

For rolls:

You can pretty much put any veggies you have on hand in these rolls. But this time I used.

Matchstick carrots

Thin sliced red cabbage

Cilantro

Red peppers thin sliced

Mixed greens

Sliced avocado

Vermicelli rice noodles

Rice paper

8oz frozen shrimp shelled and deveined ( I used a spicy Asian seasoning on shrimp)

Okay! So there is your list. Make sure to look in the Asian isle of your grocery store for the rice paper wraps, hoisin sauce, and rice noddles.

First thing first, chop all veggies nice and thin, have all on plate in rows so it’s easy to grab each veggie and layer.

Thaw shrimp, dry as well as you can. Season and then place into a sauté pan with olive oil and cook until turn pink and start to brown. Remove and let cool.

For rice paper follow directions in package, they come in hard sheets and you will quickly wet them in warm water, place onto chopping board and then began to add veggies and protein, it will become sticky quick so make sure you have everything ready to place and roll so you don’t waste the papers.

Whatever you want to show on the outside of the wrap you will place last. I always start with my greens on bottom, then (if using rice noodles that’s next) then add red cabbage, carrots, red peppers, avocado, cilantro and seasoned cooked shrimp. I had some sesame seeds so I sprinkled that on also, then take ends and fold over the top end of veggies, and take one end and pull over top and roll tightly. Tuck ends as you roll. And that’s it! I like to slice in half and then dip in sauce and eat! 😊

Salads & Blossom Bowls · Side Dishes · Veggies

Quinoa raspberry spring salad

You’ll need:

2 cups mixed greens

1 cup red cabbage chopped

1 cup kale

2 garlic cloves minced

1/2 cup red quinoa

1/2 cup white quinoa

2 tbsp lemon juice

1 lemon

1 English cucumber diced (1/2 cup)

1 cup fresh raspberries

1/3 cup almond slivers

1/3 cup feta cheese crumbled

For dressing: 1/3 cup red wine vinegar, 1/2 cup extra vinegar olive oil, 3 tbsp honey, 1/2 tsp salt (put into mason jar and shake shake shake!🤗)

For quinoa add 2 cups water, 2 tbsp lemon juice and 1 tsp salt, to a pot and bring to a boil. Once boiling add in quinoa 1/2 cup red, 1/2 cup white, and cover. Reduce heat so it simmers for 10-12 minutes until all liquid has been absorbed. Put into a bowl and cool. Squeeze 1/2 fresh lemon over top and mix.

To make charred kale place minced garlic and 1 tbsp olive oil in sauté pan and sauté on high, add in 1 cup kale and cover. Leave on heat for 30-45 seconds and remove pan from heat but leave covered another minute so kale wilts. You want a nice chat but not burnt! Remove place into bowl and cool.

To assemble fist place mixed greens, then red cabbage, kale then quinoa. Give a toss, then add raspberries, almonds and feta cheese. When ready to stir pour dressing over top and toss lightly. Enjoy!!! 😍😍 it’s so good!! Feeds 8-10 (or one pregnant lady) 🤣🤣🤣🤣

Appetizers · Lunch · Salads & Blossom Bowls

Mixed chicken salad

You’ll need:

4 cups cooked and diced chicken

1 cup miracle whip

4 tbsp white vinegar

3 tbsp whole grain mustard

1/2 cup chopped dried cranberries

1 cup chopped celery

1/2 cup diced red onion

1 tsp black pepper

2 tsp salt

Chop chicken into little cubes. Add to a bowl and mix all ingredients in. Mix well until sauce is creamy try not to smooth chicken to much though. Then let sit in refrigerator 30 minutes to let flavors meld together. Will make 8 1/2 cup servings. Serve in pita bread, on a sandwich, or top of a salad. Enjoy!