Delicious Recipes to Keep my Family of Four Happy and Full
Let’s talk zoodles…you know, noodles made out of zucchini. I got a spiralizer back when I started Whole30 and I fell in love. Zoodles are a great noodle replacement and, with such a mild flavor, you can put them into just about anything. My favorite right now is making Thai zucchini noodle salad to replace the yummy sesame noodles I typically get.
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Summer is here and it has brought some beautiful weather with it. In our house, gorgeous weather means spending tons of time outdoors and enjoying lots of food from the grill. We also like to go on lots of picnics to enjoy some of the gorgeous scenery around where we live. I like to take advantage of summer produce as much as possible during this time of year and am always at the farmer’s market early each Saturday morning. This summer grilled corn salad is a fantastic way to take advantage of the beautiful corn coming out of the garden and have a great side dish for your BBQ or picnic too.
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Our local farmer’s market opened this past weekend. I was super psyched because it means warmer weather is here for awhile and I can get lots of fresh fruits and vegetables easily. I shared this recipe over on Allyson’s blog during her much deserved maternity break last year. I wanted to share it here too {in case you missed it there} so you could pick up a watermelon on your next shopping trip and enjoy this watermelon goat cheese salad. Of course, watermelon is one of THE summer fruits so you can make this salad all summer long.
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Lunch options in or near my office are very limited. Like a single cafe with boring sandwiches kind of limited. So, I like to take my lunch as much as possible. Not only does it give me lots more options but it also helps me save money. Now that the weather is warmer, I am definitely focused on salads more but tend to avoid lettuce based salads because they don’t hold up very well in travel. I was thinking about my lunch menu for upcoming weeks and came up with five perfect lunch salads.
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During hot weather months, I tend to turn away from hot lunches like soups or casseroles. They all still taste good but a nice cool sandwich {like this one} or a salad tends to my lunch of choice when it is so hot outside. I love salads with lettuce but for some reason, when I make them at home, they just don’t do it for me like a restaurant salad. So, I stick to pasta salads or vegetable centered ones like this succotash salad.
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One of the huge perks of working from home a few days a week {well, besides the easy commute} is the ability to have breakfast and lunch at home. If you weren’t already sure, I love to cook and I get bored very easily with deli sandwiches and frozen meals I can pop in the office microwave. I don’t have a lot time to put together a fancy meal or anything but I can squeeze out a freshly made sandwich or breakfast muffin. The other day, I was craving chicken salad and my basil plant is growing on hyperdrive so I ended up making pesto chicken salad. Now, this salad was amazingly delicious but unfortunately just doesn’t look nearly as good as it tastes so you have to trust me on this one.
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We eat a lot of chicken…like a ridiculous amount of chicken…in our house. I buy chicken breasts in bulk so that I always have them around. This past week, I wanted to break out of our chicken routine. So, on our weekly trip to Costco (yes, weekly), I decided to pick up a package of their pork chops along with my usual fruit, water, chicken and milk. I don’t think a week goes by that something at Costco doesn’t tempt me to go off of my shopping list!
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The weather is finally starting to warm up around here {I know you are glad because I will finally stop complaining} and that means it is salad season. I’m not quite ready to dive into light, lettuce based salads but I have been eating more cool dishes like this brown rice salad with seared tuna.
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Summertime meals call for fresh flavors and lots of produce. At our recent parent’s day out, one of the couples brought a dish I fell in love with and had to figure out to make once I got home. For me, the combination of flavors made it the absolute perfect summer side dish. I hit up the farmer’s market to make sure I got the freshest produce I could find.
Carpaccio is typically a dish that consists of raw meat that is sliced or pounded thin and served as an appetizer. I took a little different approach though and sliced zucchini extremely thin to make my carpaccio. I did keep the traditional flavors of lemon juice, olive oil and pepper though.
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It’s Wednesday which is typically about food here. So, let’s talk about my current food obsession: chicken and avocado quinoa salad.
It all started back at Liz’s Baby Shower with this
It’s the Strawberry Avocado Quinoa salad from Cheeky Kitchen. The salad is a dish that Brooke made when trying to veganize her chicken avocado salad. I got to thinking one day and decided to sort of combine the two.
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