Super Easy Designer Salad

This is what I'm eating for lunch today. Currently. As in, between typing sentences I'm taking bites. Yum :)

And yes, those are SUNBEAMS shining on that plate. We are finally seeing some real signs of spring up here in the Pacific Northwest! I just sat outside for fifteen minutes enjoying a nice sun bath. My body just craves those warm rays of light and the Vitamin D that comes with them. I am happy to say that I've improved from my last post, I didn't have to get Prednisone or anything else that drastic. Unfortunately though, the other day I was exposed to gluten through cross-contamination by a well-meaning hostess, and it's been a rough week! Moving through my daily routine has been like dragging a bag full of rocks everywhere I go - ah, I forgot how icky it feels to "get glutened!"

To segue... Hence the need for a quick, easy, healthy meal like this fantastic salad :)

Salad does not have to be boring, bland tasting, or unappealing. The stuff that cafeterias peddle as "salad" - you know the kind: some chunks of sad iceberg lettuce, a few carrot shreds and a pale tomato slice - is far from the full potential of a true salad. This here stuff I'm enjoying right now is my family's go-to meal when we're tired, hungry, and running low on food. If you've got greens and a protein of any kind, you can make it in about two minutes.

Even if you have plenty of food and time, this is a great place to start for a salad worthy of a dinner party spread. My husband makes a huge, loaded salad every day for work ("designer salads" as I've started to call them) and varies the ingredients day to day, and he always comes home telling me about the drooling comments he gets from co-workers.

Have fun with it; the possibilities are nearly endless!

What you need:

• Salad greens such as organic baby spinach, spring mix, red leaf lettuce...
• Shredded/sliced meat or fish (chicken breast, turkey breast, beef roast, steak, even canned tuna or salmon or perhaps leftover halibut, tilapia...) 

AND/OR

• Sliced hard-boiled egg
• Nuts/seeds: sunflower seeds, pumpkin seeds, sliced almonds, walnut pieces, pecan pieces, dried coconut shreds...
• Dried fruit - no added sugar if possible. Raisins, cranberries, blueberries, cherries, goji berries...
• Healthy oil such as olive, walnut, avocado...
• White wine or balsamic vinegar, if you are so inclined and it doesn't bother your health

What you do:
(The ingredients I used today are in parentheses following the steps)


First, create a base by filling the bottom of your bowl or plate with greens (organic baby spinach and spring mix).


Next, toss on your shredded meat and/or egg (chicken breast).


Follow that by sprinkling on nuts and seeds, and dried fruit (raw sunflower seeds and organic seedless raisins).


Finally, drizzle oil over the salad (my new favorite: walnut oil. Not to be used with heat but perfect for salad!)

And there you have it. You'll get your dietary needs of protein, vegetable, and healthy fat fulfilled, and you can adjust the ratio of meat-greens-oils to your personal preference and needs.

Did you ever think that a delicious salad meal was so easy and versatile? I find those two traits are actually pretty common in healthy whole foods cooking, especially when you keep a good stock of the right foods on hand. (For help on that, check out my master shopping list)

If the sun is shining where you are today, get out there are enjoy it! The Vitamin D is so good for you! I think I'll get back out there and soak up some more for myself :)

Best Brussels Sprouts

After you make this dish, you may just join the veggie nerds club my husband and I are in, and instead of craving the usual suspects (chips, cake or caffeine?) you'll crave roasted Brussels sprouts with bacon. These are truly delicious. The sprouts get tender with an al dente bite, while the outer leaves crisp up and add a delightful toasted crunch. Oh, these are good.

I had been hearing about "roasted Brussels sprouts with bacon" as a general food concept for a while, and this past Thanksgiving I decided we needed to experience them. I found a recipe from the Food Network Kitchens, and Hubs and I tag teamed it. Since then, we've had these more times than I care to count. (Definitely nearing ten...) You need to make these today.

Is it weird that I never tasted Brussels sprouts until a few years ago? The first time I did, they were simply frozen sprouts steamed in the microwave, and I was an instant fan. These "mini cabbages" are treasures of the garden. Brussels sprouts are part of the cruciferous vegetable family, which means they are in the elite class of nature's cancer preventive, cancer fighting foods. For more Brussels sprouts nutritional trivia, look here

Best Brussels Sprouts
adapted from Food Network Kitchens

What you need:

• 4-6 slices bacon (uncured pork, turkey, or beef bacon <---from Trader Joe's)
• handful (1/4-1/2 cup) walnut pieces or sliced almonds 
• 1-2 pounds fresh Brussels sprouts, washed and halved or quartered
• fresh ground black pepper, to taste
• 12 to 15 inch cast iron skillet (any oven safe skillet will work but cast iron is truly best for this)

What you do:

Preheat oven to 350 degrees F.
Set skillet on the stove at medium-low heat (4/10). Cook the bacon until done, but not crisp. Remove from pan to a paper towel to cool and absorb grease.

Keeping the skillet at medium-low heat, add the nuts and toast for five minutes, stirring occasionally. While nuts are toasting, cut or break bacon into bite size morsels (approximately 1/4 inch).

When nuts are toasted, remove them to plate with the bacon pieces. Turn off the stove burner. Add Brussels sprouts to the skillet, sprinkle with fresh ground black pepper, toss together and get it into the oven. Roast for ten minutes, pull out skillet, give them a gentle stir and add in the bacon and toasted nuts. Put back into the oven for ten more minutes, or until the loose leaves on the sprouts look crisp and starting to brown. Taste test a sprout (after it's cooled a bit!) to make sure they are cooked through. Do NOT overcook the sprouts.

I would give storage tips, but we've never had leftovers and you probably won't either. So, there you go :)