Better Than Takeout, Entrée, Lightened Up, Salad

Chicken Caesar Wrap as a Tastyyyy Salad

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Deconstructed Chicken Caesar Wrap — what’s up? I made this late summer around the same time I went to Nantucket with my friends Leah and Steph. For some reason, it got lost in the potential blog post limbo. I saw Leah Saturday night and she was craving a Caesar salad for dinner, and I remembered this post was lost in limbo. This version of a Caesar “salad” is light, fresh and perfectly chopped. I love my salads chopped now after this is how they were prepped in college. This is totally optional, but so much more fun. I also looooooove this dressing I found a few years ago; it’s creamy because of the Greek yogurt, but still tastes just like Caesar dressing. Adding a little naan on the side makes this salad seem like a wrap without actually having the wrap.

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Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, One Pot Dish, Salad, Vegan, Vegetarian

Copycat Sweetgreen Falafel Salad

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Ever since moving to Boston, I really like Sweetgreen since you get a salad or bowl that’s healthy and doesn’t truly break the bank. But, I’d like Sweetgreen even more if I didn’t have to leave my apartment to grab a meal. Sometimes, you just want something a bit more instantaneous. Here’s my copycat version of the Hummus Tahina Salad — Falafel Salad with Cucumber Tahini Dressing. I bought some falafels from the freezer section, tossed in ingredients for a salad and whipped up a dressing. I liked SG’s idea of adding breadcrumbs to their salad, so I added some GF breadcrumbs to act like croutons. I also like making regular tahini dressing — raw tahini, lemon, agave and water — and modified this to be the cucumber tahini version. Almost just as easy, but this one requires a bit of blending to make the cucumbers and garlic silky smooth.

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Asian, Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Salad, Vegan, Vegetarian

Keen on Rainbow Quinoa Salad Bowls

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I’ve been on a colorful salad and bowl kick lately. This Rainbow Quinoa Salad did not disappoint. Can you sense a taste trend here? I also really liked this Peanut Ginger Dressing and it was very easy to make. I made this salad dressing combo during the week when I had exams and presentations and had my last serving today. Can I already have another? I used a combination of yellow and red bell peppers to give a more colorful kick and balance the other colors. Served cold, it hit the spot during this warm, toasty April week.

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

Bring Chipotle Home with Chipotle Chicken Meal Prep Bowls

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Happy meal prep Sunday! I saw this video floating around Facebook from Eating Well. I’ve been on a bowl quick lately and seem to favor them because 1. it’s one plate (or in this case bowl); 2. everything is right there — protein, veggies, grain and your own add on’s; and 3. it’s way easier to assemble and fun to eat, especially with a busy schedule. PLUS, they’re so easy to make for weekday meals and easy to recycle leftovers. Here’s a take on a Mexican-inspired Chipotle Chicken Bowls. I didn’t use cheese and swapped sour cream for non-fat plain Greek yogurt. I made my own salsa, tweaked from Steak, Beans & “Rice” with a Fresh Tomatillo Salsa. It’s super fresh with the lime juice and cilantro.

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Asian, Dairy-Free, Entrée, Salad, Seafood, Vegetarian

Easiest Savory Sesame Salmon Salad

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My dad flew out of Boston this weekend, so naturally my mom sent down some salmon and chickpea fesenjan from Minimalist Baker (delish, btw) down from Maine. I had some leftover bok choy and scallions in my fridge, which are the makings of a perfect salad.  Sesame salmon and tahini go oh, so well together. I whipped up an easy dressing and had the best lunch: Sesame Salmon Salad with a Tahini Dressing.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, Salad, Vegan, Vegetarian

The Most Colorful Detox Bowls

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So I’m finally testing out my inspiralizer from William Sonoma that I got for Christmas. First thing I tried? Purple cabbage. Ambitious, I know. While not perfectly spiralized, the cabbage came out in thinner strips than I would’ve been able to chop and much longer than if I used a food processor. The cabbage was mesmerizing and has the coolest designs, in case you were wondering because I know you were. Gimme Some Oven came out with this Detox Salad after New Years. While it is DELISH and I’m obsessed with the dressing, I made it a bit hardier so it would more of a meal and less of a side. The Carrot Ginger Dressing is sweet, tangy, sour and so flavorful. I’m in love with the red cabbage in the bowls. It’s much more tender and benign when spiralized. I’m also just extremely biased to chopped salads and this Rainbow Detox Veggie Bowl is no exception. It’s almost too pretty to eat. (But actually eat it because it’s delicious.)

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Appetizer, Dairy-Free, Entrée, Lightened Up, One Pot Dish, Salad, Side, Snack, Vegan, Vegetarian

Exploring Greek Tzatziki

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This dip is light and refreshing. Originally a Greek yogurt dip, tzatziki is traditionally made with cucumbers, garlic, salt, olive oil, sometime lemon juice and fresh herbs like mint, dill, parsley or thyme. It can be used to top gyros, burgers, falafels, salads, “bowls” (see photo below) or a standalone dish. Clearly I took a non-traditional route, swapping avocado for yogurt as the base. I also used mint instead of dill and want to try this again with equal proportions to be more versatile. Even with the “lightened up” swaps, Avocado Tzatziki is still light, so fluffy and especially tasty. I’ve been dipping away with Kashi pita chips and 7 grain crackers, baby carrots and cucumber sticks.

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Asian, Dairy-Free, Entrée, Gluten-Free, Salad

Tangy & Fresh Thai Salad

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To be totally honest, I never really measure salad dressings. I kind of dump, pour, mix and combine like a mad scientist concocting a new compound. The resulting Spicy Peanut Dressing was tangy and acidic from the vinegar and lime juice, but still savory and spicy, both of which I really enjoyed. The flavors complement the fresh herbs quite well. Sometimes, I think kale is really leafy and green, but when chopped, mixed with fresh herbs and topped with the right dressing, kale is pretty benign and makes for a great base. I also am a firm believer that everything tastes better bite-size and chopped. I used a plain rotisserie chicken from Whole Foods for a quick and easy meal. Plus, it beats firing up the oven or stove during the summer. Just chop and combine for this tasty Chopped Thai Chicken Salad.
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Asian, Dairy-Free, Gluten-Free, Low Sugar, Salad, Side, Vegan, Vegetarian

Refreshingly Crisp Cucumber Salad

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This salad is perfectly refreshing. Light, crisp and just different. How many salads have you had that are just cucumber? Plus, spiralizing any vegetable automatically takes it up a notch. Maybe that’s just me, but it’s different a uniquely fun way to enjoy some veggies. Add the flavors of cilantro, fresh ginger and sesame and this Spiralized Asian Cucumber Salad is sure to cool you down. [Note: this is best consumed within 1-2 days of making, but I doubt that will be a problem because you won’t be able to get enough!]

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

Bringing BBQ Salads Back

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I’m coming out of a hiatus! With my full-time job wrapped up and my fun-employment commencing, i.e. taking care of business for the month for August before my nursing program begins, I’m finally writing these joyful introductions for my blog posts — like this one for a BBQ Chicken Salad with Cilantro Lime Dressing. After a trip home to Maine and a stop at Stonewall Kitchen in Portland, I picked up their Honey Sriracha Barbecue Sauce in anticipation of making a BBQ chicken salad. The BBQ sauce is packed with heat and subtly sweet. The dressing was inspired by a local Mexican restaurant and was the perfect combo of light and fresh to complement the BBQ flavor. Say hello to your new favorite summer salad.

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