Greek Salad Protein Bowl

Beautiful and Delicious.  

I crave Greek food now. Something about the combination---YUM!

Ingredients:

Spinach

Cabbage

Cucumbers

cherry tomatoes

pumpkin seeds

feta

avocado (sprinkle with salt/pepper)

Chickpeas (either canned or the crunchy ones)

chicken

Microgreens

Hummus

Almonds

Tzatiki yogurt sauce (optional-the one from Trader Joes is delicious if you want to buy it)

Salad Dressing:

I like to either use Olive Garden Italian Dressing or 

this homemade Divine Lemon Basil Caesar Dressing or

this homemade Lemon-Herb Tahini sauce

 

Fall Butternut Squash Salad

 

Image Credits: CookingClassy.com and diet hood.com

My sister Mary Kay found this recipe.  Her garden seems to grow an abundance of butternut squash, so she's rather an expert in how to use it!  This salad is beautiful and delicious. Once I had it, the cravings began! The maple roasted butternut squash makes it very filling (well, you may still need something extra if you have hungry male teenagers at home!).

Salad Ingredients:

Roasted butternut squash and red onions (see note) 

Cheese: feta, goat cheese, parm cheese,  or Jarlsberg/swiss cheese

Roasted pecans or salted pistachios

craisins

Optional add ins: apples, pumpkin seeds, quinoa

-Butternut Squash preparation:  Peel butternut.  Cut in half.  Clean out seeds and insides.  Chop into cubes.  Place cubes on baking sheet.  Drizzle with a little olive oil and maple syrup.  Sprinkle with salt and pepper.  Roast 425 for 10-15 minutes until butternut starts to brown (don't overcook or squash gets mushy and doesn't hold shape in salad).  Once cooled down slightly add to the rest of the salad ingredients.

Image Credit: Downshiftology.com

Apple Cider Vinaigrette (from downshiftology.com)

1/3 c. light olive oil

1/4 c. apple cider vinegar

1 TBS honey

1 tsp dijon mustard

1 clove garlic

1/4 tsp salt and pepper

Honey Mustard Vinaigrette

1/2 c. light olive oil

1/4 c. raspberry vinegar (or balsamic or red wine vinegar)

1/4 c. honey

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Curry Pumpkin Soup

Picture from vibrantplate.com

picture credit:  mommyshomecooking.com

Carmelize for 7 minutes in soup pan over medium heat:

2 TBS oil
1 sweet onion

Add and simmer until carrots are tender-about 10 minutes:

6 carrots, diced

4 c. chicken or vegetable broth

-Blend onion and carrot/broth mixture

-Return blended mixture to soup pan

Add:

4 more cups for chicken or vegetable broth

1 28 oz can pumpkin

1/4 c. honey

2 1/2 tsp curry

1/2 tsp cinnamon

1 tsp salt

1 c. cream

-Stir soup until combined and heat until warm.

-Garnish Ideas: Pumpkin oil and pumpkin seeds, or freshly ground pepper and parmesan cheese, croutons, bacon bits, cream drizzle and parsley

Almond Butter Breakfast Cookies

These are one hearty cookie!  These aren't sweet like cookies, so it may be better to call them power patties :)  This recipe is similar to this breakfast cookie recipe, but differ slightly by the added almond butter.

 

4 ripe bananas, mashed

5 cups rolled oats (not quick oats, gf if you have them)

1 cup almond butter

2/3 cup shaved or shredded coconut (unsweetened)

⅓ cup pumpkin seeds (see note)

2 Tbsp chia seeds

¼ cup pure maple syrup or agave nectar

1 tsp cinnamon

1/2 tsp salt

 

-Mash bananas in large bowl.  Add the rest of the ingredients and mix until combined.  Drop balls of batter onto parchment (make as big or as small as you want-pictured is about 1/4 cup).  Press flat with hand (dough will not spread out during cooking).

-Bake 350 for 18-20 minutes.