BLT Chopped Salad

This is my favorite lunch salad hands-down because it is loaded with protein so it keeps me full until dinner. It serves two people so it is our grown-up lunch while the kids eat something simpler. I double the recipe and then save the other 2 servings in glass containers in the fridge to take for lunches when I'm teaching. I just add half a lime and the avocado later. This is a fresh and super enjoyable lunch!

BLT Chopped Salad

Ingredients:
2 cups Romaine or Butter Lettuce, chopped
2 cups Arugula
handful of cherry tomatoes, halved
1 ear of fresh bicolor sweet corn, kernels removed with a knife (Yep, you eat them raw, uncooked!)
1/2 cup feta cheese
4 slices of applewood bacon, cooked and chopped
1 or 2 hard-boiled eggs, chopped (optional)
1 avocado, chopped
1 lime
extra virgin olive oil
salt and pepper

Directions:
Divide all of the salad ingredients between two plates. Cut the lime in half and squeeze half the lime over each plate. Drizzle with olive oil and season to taste with salt and pepper.

Grilled Rosemary Chicken Skewers with Berry Sauce

Ingredients:

For the chicken:
4-6 chicken breasts, cut into chunks
2 Tbsp fresh rosemary, chopped
1/4 cup white wine (I used T.J.'s $2.99 Chardonnay)
1 tsp pepper
2 Tbsp Extra Virgin Olive Oil

For the berry sauce:
2 cups frozen blackberries, thawed
1 Tbsp raw apple cider vinegar
2 Tbsp of jelly or jam
1/4 tsp nutmeg

Directions:

Combine the rosemary, wine, pepper and oil in a large glass dish. Add chicken and mix to cover. Marinate in the fridge for an hour or so.

Remove chicken from marinade and thread onto skewers. Season with salt and pepper. Reserve marinade. Grill chicken on grates brushed with olive oil for 8-10 minutes, turning to cook evenly. Remove from grill and let rest under foil. Meanwhile, place marinade and blackberries in a sauce pan and simmer gently until the berries are soft.  Once soft press through a mesh strainer and discard the pulp. Return the marinade/berry mixture to the pan and whisk in the vinegar, jelly and nutmeg and bring to a boil. Simmer uncovered until it has reduced to a syrup-like consistency. Pour over chicken and enjoy!

Easy Shepherd's Pie

Ingredients:

1 1/2 lb ground beef or lamb
1 onion, chopped
2 cups frozen vegetables-corn, carrots, peas (I use Trader Joe's Organic Quatro)
1 1/2-2lbs russet potatoes
1 stick of butter
1/2 cup beef broth
2 tsp naturally fermented soy sauce
2 tsp tomato paste
1 tsp rosemary
1 tsp thyme
salt & pepper to taste
splash of cream

Directions:

Peel and quarter the potatoes and boil in salted water for 20 minutes or so until soft. Meanwhile, melt half of the stick of butter in a large frying pan. Cook the onion until soft over medium heat. Add frozen veggies and cook for a few more minutes. Add ground beef and cook until no longer pink. Add thyme, roesmary and salt and pepper to taste. Add soy sauce, tomato paste and beef broth. Reduce heat to low and simmer for 10 minutes. Transfer beef and onion mixture to one 9x13 greased baking dish. Mash the potatoes with the remaining 1/2 stick of butter and some cream or whole milk and distribute on top of the beef and onions. Use a fork to smooth out the potatoes.

Bake at 400 for about 30 minutes until bubbling and brown.

*I sometimes make two 8x8 dishes instead of a 9x13 and then freeze one for later. If you decide to do this then freeze the second one before baking it in the oven. When you are ready to eat it then just thaw it in the fridge and then follow baking instructions.

Three Bean Salad

This one is good for a cheap dinner when you are broke as a joke. Its also a good side-salad to bring to a BBQ. It whips together in like 5 minutes. You can half the recipe if you are using it as a side dish. I use organic beans and raw organic apple cider vinegar but you can use whatever you like. If you want to be super awesome you could soak and cook all of the beans ahead of time. . .but that kind of defeats the purpose of this being both QUICK and easy. You have to cut corners sometimes, right? There are only so many hours in the day.

Ingredients:
2 15 oz can kidney beans
2 15 oz can garbanzo beans
2 15 oz can cannellini beans
5 celery stalks, chopped finely
1 red onion, chopped finely
1-2 cups fresh parsley, finely chopped
1-2 Tbsp fresh finely cut rosemary (optional)
2/3 cup  apple cider vinegar, raw unfiltered (I use Braggs)
2/3 cup organic pure can sugar or pure maple syrup 
1/2 cup extra virgin olive oil
1 1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
Mix all ingredients in a large bowl.Cover and refrigerate for at least 20-30 minutes to let flavors meld. High five yourself for making something so yummy in less than

Black Beans and Brown Rice

So my next few recipes fall into the "I'm broke and need to stretch my groceries until the next paycheck" category.  They are meat-free, cheap and you might even have the ingredients already in your pantry. You can fancy them up or simply them to meet your tastes.  Sometimes I make just plain old beans and then add a little onion and garlic to the rice. Sometimes I make it a little more involved. If I am being honest I am the only one in my family who happily eats this meal BUT that being said it is really good(and did I mention cheap?)! Brad just thinks its a side dish and my kids think it looks funny. :) Doesn't that entice you to make it? It's good. I promise. :)

INGREDIENTS:

FOR THE BEANS
8 cups water, plus more if needed 1 bag
1 lb dried black beans, picked over, rinsed, and drained
1 jalapeno chile, halved and seeded (optional)
2 medium onions, quartered
5 garlic cloves, smashed
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

FOR THE RICE
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1-2 garlic cloves, minced
Coarse salt and freshly ground pepper
2 cups short-grain brown rice
1 1/2 cups water
3 cups chicken stock

DIRECTIONS

To make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, about 3-4 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.

To make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic until onion is soft, about 5 minutes. Set aside. Cook the rice in the water and broth until all of the liquid is absorbed. Fluff rice with a fork and stir in the onion mixture, and season with salt and pepper. Serve topped with beans.

*Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, or hot sauce. Whatever you like!

Carrot Cake Bites

CARROT CAKE BITES

10 dates
 handful raw walnuts
1 cup rolled oats
1 medium carrot, finely grated
zest from one lemon
1/2 tsp vanilla
1/4 tsp cinnamon
dash of ground ginger
1/8 tsp salt
finely chopped walnuts for rolling, opt.

Rough chop the dates and walnuts and then put them in a food processor fitted with the chopping blade. Process until date pieces are about the size of raisins. Add the oats and process until the oats are ground.
Add grated carrot, lemon zest, vanilla, cinnamon, ginger, and salt and process until the ‘dough’ comes together in a ball. Use clean hands to form into balls. Roll in chopped walnuts, if desired and store in the fridge. Makes 12-15 balls.

Chocolate Peanut Butter Bites

CHOCOLATE PEANUT BUTTER BITES

15 pitted dates, rough chopped
1/2 c. peanut butter
1/3 c. shredded unsweetened coconut
2 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
3 Tbsp chocolate chips

Place the dates in a food processor fitted with the chopping blade and process into smaller pieces. Add the remaining ingredients and process until thoroughly combined and ingredients form a “dough.” Roll into balls.