Take Me Back To Summer Salad- AIP Paleo Recipe

I am sooooo tired of this wretched winter weather!  Last night, I decided to make a nice summery salad for dinner.  The beautiful, bright colors brought sunshine to my plate.  The fresh mixture of flavors brought warmth to my soul.  It was the perfect combination of foods to make winter's cold bitterness disappear for a brief moment.

If you're sick of winter, try this revitalizing salad. It's also AIP approved.

Take Me Back To Summer Salad

For the Chicken:

1 Organic Chicken Breast, skinless and boneless

1 Tbsp Organic Oregano

1 Tbsp Organic Thyme

1 Tbsp Coconut Oil, melted

Preheat oven to 375 degrees. Pour melted Coconut Oil over breast. Sprinkle herbs onto chicken breast ( feel free to use whichever herbs you like).  Once oven is at temperature, place chicken breast on shallow Baking Sheet and put in oven. Cook until internal temp reaches 165 degrees ( about 35 to 40 minutes).  Let chicken rest for 2 to 3 minutes. Cut into strips and lay on top of salad.

For the salad:

Bunch of dandelion greens

1 Roasted Beet, quartered

4 large organic Strawberries, sliced

1 avocado, chopped

1/2 Fennel Bulb, sliced

Place all ingredient in a large bowl. Add dressing and toss. Plate.

For dressing:

3 Tbsp Balsamic Vinegar

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Organic Honey

Salt to taste

Whisk ingredients together in small bowl. Add to salad and toss.  You can reserve some to pour over chicken breast if you like.

This is such an easy recipe, with great healthy benefits. Not only can it help rid you of the winter doldrums, but, it can help to nourish your body with vitamins and minerals.  I've chosen the ingredients based on their health benefits, especially when our bodies need it most.

Enjoy!

Warm Mediterranean Quinoa and Black Bean Salad Recipe

Well, it's time for a new recipe. I made this warm salad last week on one of those crisp fall days. As the quinoa was simmering in its spice infused broth, the aroma wafted through my kitchen. Aaah, Fall.  I love these days, before the icy, jarring fingers of winter pierce our skin. Sorry, I get carried away sometimes. Without any further ado, here is my recipe for Warm Mediterranean Quinoa and Black Bean Salad. By the way, it's vegetarian and Gluten Free. Enjoy!

1 cup Quinoa

2 cups Vegetable Stock

1 can Organic Black Beans- rinsed and drained

1/2 Red Onion- diced

1 Tomato- diced

1 Small Cucumber- diced

1 Avocado- diced

1 Tsp Garam Masala

1 Tsp Tumeric

1 Tsp Cumin

1/4 cup Feta Cheese

Salt & Pepper to taste

Tzatziki Sauce- prepared ( I like Trader Joe's.)

Place Quinoa and Vegetable Stock into a 1 1/2 quart saucepan and bring to a boil. Cover, lower heat, and simmer until 1/2 of liquid is absorbed. Add Black Beans and Spices and continue to simmer, covered, until all of liquid is absorbed. Remove from heat and let sit for 2 minutes. Transfer Quinoa to glass or ceramic bowl. Add Onion, Tomato, Cucumber, and Avocado. Toss. Sprinkle with Feta, salt and pepper. Toss lightly. You can add a dollop to bowl; or, you can add a dollop to each individual serving.

So easy and so tasty! It only takes about 20 minutes to make!

Super Simple Gluten Free Orzo Salad

This is a super simple recipe. You can even make it the night before to have for lunch the next day.

2 cups cooked Gluten-free orzo ( I like Delallo brand)

1 small cucumber, diced

1 medium tomato, diced

1/2 avocado, cut into small chunks

1/4 cup feta cheese ( I like Trader Joe's made with sheep's milk in brine)

1/4 cup lemon juice

Splash of red wine vinegar

1 Tablespoon dried oregano

1 Tablespoon Greek olive oil

Salt and pepper to taste

Cook orzo according to package. Meanwhile, dice tomatoes and cucumber. Cut avocado into small chunks. Once orzo is cooked, drain and rinse in lukewarm water. Place orzo in large bowl. Add all ingredients and toss lightly. Place in refrigerator and let sit for at least 10 minutes.  Serve.

Voila! Easy and delicious.