Typing up this recipe, all I could think of was the "Big Salad" Seinfeld episode. If you haven't seen it, I highly recommend you check it out ASAP. A little teaser of the script below....
George: Sure, all right, what do you want?
Elaine: Um, hum, I don't know.. . . A big salad?
George: What big salad? I'm going to the coffee shop.
Elaine: They have big salads.
George: I've never seen a big salad.
Elaine: They have a big salad.
George: Is that what I ask for? The BIG salad?
Elaine: It's okay, you don't…
George: No, no, Hey I'll get it. What's in the BIG salad?
Jerry: Big lettuce, big carrots, tomatoes like volleyballs.
I'm literally laughing out loud reading that!
Any-who, BIG salads, are my new lunchtime love. A lot more of these will be coming your way soon. But to kick it off, here is one I made this week. And yes, I know it isn't fall right now, but that will never stop me from eating all this harvest goodness! ENJOY!!! XOXOXO
1 T coconut oil
1/2 small sweet potato, peeled, cubed
1/4 c butternut squash, peeled, cubed
1/4 c carrots, peeled, cubed
1 t cinnamon
1 t coconut sugar
2 c mixed greens
1/4 c quinoa, cooked
1 small gala apple, sliced
1/4 c dried cranberries
Preheat oven to 350F degrees. In a small baking dish, coat with coconut oil. Add sweet potato, squash, and carrot cubes. Toss in oil. Sprinkle with cinnamon and sugar. Bake for 45 minutes, tossing at 15 minute intervals. When sweet potato mixture is cooked, set aside and allow to cool to room temperature. After cooling period, in a large bowl, place mixed greens. Top with sweet potato mixture, quinoa, apple, and cranberries. Eat & enjoy!
If you have 10 minutes then you have time to make this salad. The richness of the salmon and the juice of the strawberries are all the dressing you will need! Enjoy! XOXO
1 t olive oil
1 6oz salmon filet
1 c baby spinach leaves
1/2 c strawberries, quartered
1/4 c pecans
In a small skillet heat oil over medium heat. Place salmon, skin-side up. Cook for 3-5 minutes, until half of the salmon is showing it is cooked from the side. Flip salmon and cook for another 3-5 minutes. While salmon is cooking, place spinach on a medium-size plate. Top with strawberries and pecans. When salmon is cooked, remove skin and place on top of salad. Eat immediately.
My favorite part about this soup is how quick it takes about 30 minutes to make and it tastes like it simmered on the stove all day long! If you're not on a strict Whole30 / Paleo program, it tastes great with a little Mexican shredded cheddar on top!
3 c shredded chicken (I'd recommend cutting into smaller pieces)
1 c cherry tomatoes
1 c yellow pepper, chopped
2 carrots, peeled, chopped
8 oz can tomato sauce
3 c chicken broth
1 package of taco seasoning
2 avocados, sliced
Combine all ingredients in a large pot and stir until taco seasoning is dissolved. Bring soup to a boil. Reduce heat to a simmer and cover pot. Cook for an additional 30 minutes, stirring occasionally. Serve hot with sliced avocado.
1/2 t olive oil
1/2 c shrimp, peeled an tail-off
1/2 t garlic, minced
2 c spinach
1 egg, hard-boiled, sliced
2 strips sugar-free bacon, cooked and crumbled
1/2 avocado, sliced
1/4 c cucumber, chopped
In a small skillet, heat olive oil over medium heat. Add shrimp and garlic. Cook until shrimp is pink and no longer translucent in color. On a large plate, place spinach. Top with shrimp, egg, bacon, avocado, and cucumber.
1 can of tuna
3 T mayonnaise (I love Primal Kitchen Avocado mayo - see link below)
2 T dill relish
2 medium tomatoes
Green onion, to garnish
Combine first three ingredients in a small bowl. With a pairing knife, cut a round hole in the top of the tomato. Remove the top and scoop out the insides. Fill with tuna salad. Garnish with green onion. Enjoy!