Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Mexican, Salad

Let’s Get Chopping: Chopped Mexican Salad

Chopped Mexican Salad with an Avocado Cilantro Dressing

I went to Border Cafe in Cambridge with my coworkers for some good food, chips and guac and cheap margs. I got a the Route 66 Chop Salad there that I’ve been dying to make a copycat. Thus, I give you my Chopped Mexican Salad with an Avocado Cilantro Dressing.  I enjoyed the charred flavor from the grilled chicken paired with the fresh cilantro and tart but rich avocado-based dressing. You’d never know this Avocado Cilantro Dressing didn’t have Greek yogurt, sour cream or something rich and decadent added to it. Nope, just some avocado to do the trick. It doesn’t need anything else to be delicious. I lightened up my salad and omitted the cheese and any crisply fried tortilla chips. I will be bold and say I think any salad is better chopped. It’s less messy to eat. Plus, there’s something fun about it being chopped. Don’t sure what I mean? Try your next salad chopped.

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Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Mexican

Not Your Typical Beans & (Cauliflower) “Rice”

Steak, Beans & "Rice" with a Fresh Tomatillo Salsa

Real Simple hit the nail on the head. I saw this recipe and brilliant idea for an updated beans and rice and really wanted to try their take. Plus, I never had reasons to like steak and this seemed like it could be one. Steak, Beans & “Rice” with a Fresh Tomatillo Salsa. I swapped rice for cauliflower rice for a lighter take — super easy! Grab a mini food processor and you easy have salsa and cauliflower rice; two for one. (Quinoa would be a great substitute for rice as well.) I’ve never worked with tomatillos before let alone had one and now I can’t to have them again. The salsa is tart, light, but not too sour all in one. I added some cherry tomatoes to lighten the flavor and add some vibrancy. Grill the steak instead for a colorfully light summer dish. Pair with a Four Ingredient Margarita and you have a dinner sure to impress.

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Dairy-Free, Drinks, Gluten-Free, Low Sugar, Mexican, Vegan, Vegetarian

Magic Four Ingredient Margaritas

Four Ingredient Margaritas

I don’t know about you, but I like my drinks tart and not sickeningly sweet. Cider, margaritas, cocktails — the less sweet the better. My friend over at Insane for Drinks was kind enough to share Sauza 901 tequila. So good and smooth. None of that cheap stuff they give you for shots in your college dive bar (Salty, I’m looking at you). Plus, JT (i.e. Justin Timberlake) endorses this fine bottle, so obviously it must be good. (Don’t believe me? See here.) Toss in all fresh ingredients and some agave nectar to have a Four Ingredient Margaritas — a lighter take on the classic drink.

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Appetizer, Dairy-Free, Gluten-Free, Lightened Up, Mexican, Side, Snack, Vegan, Vegetarian

Holy Guacamole

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Guacamole is an instant crowd-pleaser, and it’s so easy to make! This recipe allows the natural creaminess of the avocados to speak for itself without any added sour cream, yogurt or mayo; Homemade Guacamole smooth and rich enough as is. The fresh ingredients add enough flavor without overwhelming the guacamole as a whole. This pairs perfectly with your favorite salsa and some blue corn tortilla chips, multigrain tortilla chips or sweet potato chips. This fresh guacamole is so good, you’ll never spend money on that store-bought stuff again!

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Dairy-Free, Entrée, Gluten-Free, Mexican, Seafood, Vegetarian

Summer Salmon

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I really, really like salmon. Not just like, but enjoy eating it. Whenever I go home to Maine, it’s usually one meal my mom can be sure that I will request. Normally, we make a soy-curry based marinade, but thanks to Pinterest, I stumbled upon this new combo two summers ago. We found a new summer recipe and another great idea for salmon. The combination of spices gives just the right amount of kick, while the creamy avocado salsa balances the spice. Even if this isn’t used for salmon, this spice-avocado combination is perfect for any white fish or chicken. Continue reading “Summer Salmon”