Grilled Romaine Salad

Now this one had us a bit skeptical. It sounds a little pretentious and something someone attempting to be on top of food culture would serve. Plus, throwing a green on the grill seems like a watery, wilted mess. But, turns out, it’s almost like a new veggie to throw in a sautée. And its size provides a nice base for a warm, wedge salad. 


Ingredients: romaine stalks, 1/4 onion (red used here, any will work), 1/2 red pepper, 1 tablespoon of apple cider vinegar, 2 tablespoons of olive oil, 1 lemon slice, 1/2 avocado. Any protein will work: 2 pieces of bacon, 1 hard boiled egg and 2 slices of ham were used here. 

Directions: Mix the vinegar, oil and juice of the lemon wedge. Cut the romaine stalks in half. Season with black pepper and salt. Lightly distribute the dressing over the half of romaine. 


Once prepared, place romaine on grill. We have used a stove top griller but it will work the same on a normal outdoor grill. The only advantage here is allowing the onions and peppers to cook with the risk of them falling through. 


It’s best to cut piece by piece. It definitely beats a normal salad and serves as a good healthy option for summer grilling. 

Almond Crusted Chicken Tenders

We all can agree that we miss fried food. The savory flavor, the crunchy shell it’s encased in, and the lack of silverware needed to consume it all make up the magic that is fried food. But the carbs and oil needed to make that magic happen come with a catch (kinda like a Disney movie). So getting creative is necessary when plain old grilled chicken has gotten old (which it will. After about the first week). 

Almond mix
Ingredients: chicken tenderloins, 1 bag of almonds, clove of garlic, 2 eggs

Directions: Process the full bag of almonds and the clove of garlic. Add whatever spices desired (just pepper and salt were used here). Crack eggs in separate bowl and mix thoroughly. 

egg and almond
Dip each chicken in the egg and then mix rigorously in the almond mix until completely covered. Place on baking sheet. Once all chicken has been coated, bake on 350 for about 20-25 minutes. Broil for 5 minutes for added crunch. 

Almond Chicken  oven
These were served with sweet potato wedges (recipe below) and salad. Thinking about pitching this to McDonald’s to replace the Happy Meal. Or maybe an Adult Happy Meal. The Amicable Meal :). 

Sweet Potato Wedges

Sweet Potato Wedges: Cut the sweet potatoes into wedge shapes. Toss with olive oil, rosemary, garlic powder, salt and pepper. Bake for 30 mins on 350.

#Leftoverremix: Chicken Cobb Spaghetti Squash Salad

Chicken Cobb Spaghetti Squash Salad
We have already covered how spaghetti squash makes for a great low carb alternative to pasta. But, that can’t possibly be its only reason for being. What’s great about spaghetti squash is that it’s texture and thickness are applicable to both a hot or cold dish, so adding a bit to a salad gives you a fun new throw-in to keep your salads vibrant and unboring.

We have taken a leftover half of squash from the previous entry using pesto and steak (which also includes instructions on cooking the squash). After forking out the goods and placing it on top of spinach, we added chicken, bacon, blue cheese crumbles, hard boiled egg, avocado, tomatoes and onions. Now, you may say that a cobb salad is not exactly the most healthiest of options, but the fattiest ingredients have been added in moderation (you got to live a little, even with a healthy lifestyle :).

Chicken Cobb Spaghetti Squash Salad 2
You’ll find that the squash is a good absorber of dressings or just the cheese and bacon. So the next time you’re whipping up a Greek, Caesar, or Chef for guests, give them a little yellow shock by throwing in a bit of spaghetti squash. 

#Leftoverremix: Cashew Chicken Broccoli Slaw

Cashew Chicken Broccoli Slaw
Another #leftoverremix for when your stomach, taste buds, and soul just can’t do the same meal a fourth time in a row. In the fridge, we still had leftover broccoli slaw, chicken, sugar snap peas, and zucchini. Despite how delicious the Zucchini Pillows turned out, we opted to create a nice chopped salad with the remaining ingredients. 


First of all, if you are a raw food eater or seriously interested in a healthy diet at all, investing in a salad chopper (or a pizza cutter, but remember what you bought it for!) would be highly beneficial. It makes salad much more bite size and also helps to mix around dressings and ingredients. 

Ingredients: chicken, broccoli slaw, sugar snap peas, zucchini, cashews, sesame seeds, soy sauce/sesame oil/pinch of organic sugar mixture as dressing (Braggs’ Amino Acids will substitute well)

Directions: Place all dry ingredients in a salad bowl. Use salad chopper until ingredients are at desired size/consistency. Add dressing. Chop again. Quick & easy 🙂

Additional throw-ins, like edamame, rice noodles, or any other leftover veggies, will fit right in. Feel free to get creative and share your results! 

Watermelon Feta Kale Salad

 Watermelon Feta Kale Salad Now, I will admit: I have not always been on board with inter-flavor pairings (call me old fashioned). I never got why people dipped their French fries in milk shakes or why salted caramel was so sought after. But, in discovering how real, natural food can compliment each other, I have grown to appreciate a little sweet with the tangy and that is exactly what this salad bring to the table. 

  
Ingredients: One Cucumber; One half of a Seedless Watermelon (or a quarter of a regular); pack of Feta Cheese; 2 tablespoons of Chopped Walnuts; Black, Seedless Grapes; Few Bunch of Kale; Bunch of Mint Leaves   

Watermelon Kale Directions: Finely chop mint leaves. Break apart kale and lightly sprinkle about half of the mint throughout. Ball melon and cut apart grapes. Add to salad. Add feta crumbles and walnuts throughout. Sprinkle the remaining mint on top. For the cucumber, we have “veggetti’d” (or spiralized) it and placed it on the bottom. This can also be chopped and added normally. 

You’ll find that between the watermelon and cucumber, dressing is unnecessary. This salad is a friendly battle of flavors, while also being cool and refreshing. Remember, especially with temperatures going up, it’s not just water that can hydrate you. 

Roasted Kale Salad

One of the many things that makes kale different from all the other greens is that it can actually survive the oven. While iceberg, romaine, and spinach will wilt when heated, kale becomes a nice crispy product, opening the door for a variety of new dishes. Below is what I like to call a “roasted salad”. There’s only so many cold mixed salads one can eat day in and day out (fear not raw fans, their day in the box will come). Change it up with the right seasonings and get to toasting.

Roasted Kale Salad
Roasted Kale Salad- Kale, Grape Tomatoes, Yellow and Orange Bell Peppers with Oregano, Balsamic Vinegar, and Nutritional Yeast