Arugula Salad

Every time I make this salad I seem to get compliments so I thought it would be a good one to share! It’s proven to be a crowd pleaser and can be modified to fit your preference.

The main two things that you’ll need are

• Arugula

&

• Girard’s light champagne dressing (I think this is what makes it so good!)

The toppings that can be used are

  • Mini bell peppers
  • Cucumber
  • Avocado
  • Sliced black olives
  • Artichoke hearts
  • Chicken (try the already cooked balsamic vinegar and rosemary chicken from Trader Joe’s)

I usually add some pepper and a little Tajin on the avocado.

It’s healthy, delicious, and easy to make! I hope you enjoy it as much as I do!

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Pan Seared Tilapia 

I haven’t been cooking much lately since I’ve moved back home. But since Blake and I will be moving to San Diego in about a month, I decided to make dinner for my mom last night. 

I love being able to make something that is healthy and delicious with minimal ingredients. So I made this tilapia dish with salad and a side of quoina.

If you have time to make the quoina beforehand then you can refrigerate it and mix it into the salad. But here’s what I did to make this super easy and delicious meal. 

First, I boiled the quoina because it takes the longest. I then seasoned the tilapia fillets with lemon juice, garlic salt and paprika. 

I added about two cloves (or a teaspoon) of minced garlic to the pan along with a tablespoon of olive oil and lemon juice mixture (from trader joes). 


I brought the mixture to a medium heat and allowed the garlic to cook for a minute before I added the fish to the pan. 

Once I added the fish, I set my timer for 3 minutes and started working on the salad. 

With just a bag of mixed greens, 2 Persian cucumbers, a can of black olives, 1/2 red onion and 2 avocados, this salad was super easy to throw together.

I cut the cucumbers, onion and avocado, then tossed everything in a medium bowl, drizzled some of the olive oil and lemon mixture onto the salad and added a little bit of tajin seasoning. 

When three minutes was up, I flipped the fillets and set the timer for another 3 minutes. I drizzled some fresh lemon juice on the fish and the quoina and everything was finished in no time. 


It was easy, healthy AND delicious. What more could you ask for?

Organic Lentil & Kale Soup Recipe

Unfortunately the weather has been pretty gloomy lately but it gave me the perfect opportunity to make my favorite type of food… SOUP!

I wanted to try something new and on the healthier side, so I purchased these organic ingredients and got started:

  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp minced garlic/or garlic paste
  • 1 sweet yellow onion- chopped
  • 3 carrots- thinly sliced
  • 17.6 oz pack of pre-cooked Lentils
  • 2 cans of Cannellini Beans
  • 2 cups of Baby Kale
  • 1 carton of Vegetable Broth
  • Fresh Thyme
  • 1/4 of a lemons juice (optional)
  • Freshly ground salt and pepper to taste

1-Start by cutting the veggies then heat a large soup pot containing the olive oil and garlic paste. Add the carrots, onion and fresh thyme.

2- Cook veggies at medium high heat for about ten minutes.


3- Drain beans and add to pot with the lentils and broth. Turn heat to high.


4-Once broth is boiling add the kale and turn off heat.

5- Add the seasonings of your choice and more fresh thyme if you’d like.

And that’s it! So easy, healthy and filling! Yum!

Ratatouille Recipe

In high school I took a cooking class and one day we learned to make Ratatouille, it was just after the Disney movie had come out so I was pretty stoked. We made a different version from the one in the movie, it was not as pretty but still delicious. As I was searching Pinterest for healthy recipe ideas I saw one for Ratatouille and I had to make it! This time I was going to attempt to make it just like the one in the cartoon. Since we do not care for tomatoes, I changed the recipe to include red bell peppers instead and pasta sauce rather than tomato paste.

The funny thing is that I went to Sam’s Club over the weekend before I had even decided to make Ratatouille and got croissants and macaroons…. I guess I was unknowingly channeling my inner French Girl.  Anyway, here’s what you’ll need!!

  • 1 Yellow squash
  • 1 Small eggplant (I found an organic one in the grocery store that was much smaller than the others)
  • 1 Zucchini
  • 2 Mini red bell peppers
  • Pasta sauce of your choice
  • 1 Clove of garlic
  • Thyme
  • Garlic Salt
  • 1/4 Cup Mozzarella Cheese (optional)
  • 2 Tbsp Extra Virgin Olive Oil
  • Minute white rice (two cups)

I started by cutting the veggies into VERY thin slices. It’s important that the veggies are all similar in size if you want the dish to look the way it’s supposed to.

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Pre-heat your oven to 350

I used an 8″ Non-stick round baking pan and poured a thin layer of the pasta sauce along the bottom (just enough to cover the whole thing).

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Once you’ve cut all of the veggies start layering them along the pan and make sure you keep the color pattern the same the whole way through if you are trying to make it look good.

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After you have the veggies all lined up and beautiful, drizzle the 2 tablespoons of olive oil over the top.

Season with garlic salt, pepper and thyme.

Place in the oven for 20 minutes, and while the Ratatouille is cooking, start cooking the rice as well.

If you’ like to add the cheese, remove the dish from the oven at 20 minutes, sprinkle with mozzarella and throw it back in for about 10 minutes.

I served the Ratatouille on top of a bed of white rice and topped it off with some of the excess pasta sauce from the bottom of the pan. I also heated up a couple of croissants and served them on the side, then we had Macaroons for dessert! It was unintentional, but having a French themed meal was lot’s of fun and really delicious! Bon Appetit!

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