Greek Yogurt "Ranch" Dressing and a Summer Salad

Everyone loves a creamy dressing. Everyone. A lot of us just dislike the heaviness of them as well as the thought of how many additional, maybe unnecessary, calories we'd be consuming if we went with that dressing option. But, summer...sweet sweet summer. And a good chop. Summer and chopped salads deserve a creamy sidekick. 

So here, I've created a healthier version of the standard Ranch Dressing we all grew up with. And an easy-peasy throw together salad to bring to your next backyard BBQ.

SUMMER SALAD WITH GREEK YOGURT RANCH DRESSING

Serves: 6-8 as a side

INGREDIENTS:

• 1/2 box spinach

• 1/2 box organic girl butter lettuce or 1 small head of butter lettuce

• handful of cherry tomatoes, halved

• 4 radishes, thinly sliced

• 1 avocado, cubed

• 3 Tbsp sunflower seeds

• 2 Tbsp pumpkin seeds

• 1/4 c fresh dill

• 10-15 basil leaves, torn

• 1/4 c chives, minced

• 1/2 c microgreens

• 3/4c plain greek yogurt

• 2 Tbsp apple cider vinegar

• 1 tsp onion powder

• 1 tsp garlic powder

• salt and pepper

DIRECTIONS:

1. In a small bowl, whisk together greek yogurt, apple cider vinegar, onion powder, garlic powder and season with salt and pepper to taste.

2. In a large bowl, gently toss together spinach, butter lettuce, tomatoes, radishes, avocado, seeds and herbs.

3. Add desired amount of dressing and carefully toss with hands to prevent damaging herbs or avocados.

4. Top with microgreens and maldon salt if desired

10-Minute Asian Kale Salad

Let me guess...you raaaarely, if ever, have time to whip up a healthy lunch in the middle of your crazy work day. Me either! Even though I'm in and out of the house, I'm running around and need to be out just as quick as I got in, so lunch needs to be fast, easy, healthy and delicious. 

And while it helps to always keep healthy staples on hand, hours of food prep is out of the question for me. Find habits that work for YOU. If you know you'll never find yourself chopping and prepping your Sunday away, choose easy and ready-to-go staples and easy simple meals for the work week. And if you enjoy prepping ahead of time, you go, you!!

Whipped this salad up in under 10 min and topped it with some leftover turkey larb from our picnic in the park last night for an extra protein boost. (side note: it's been decided that summer picnics need to happen waaaaaayyyyy more often). Toss everything together in the morning (or night before) – dressed or undressed (referring to both yourself, and the kale) – and you're good to go. I'm all for nudity in the kitchen btw.

10-MINUTE ASIAN KALE SALAD

Serves 1 | prep time 10 min

*No need to measure any of these ingredients - use your eyes, but here's a simple guideline.

INGREDIENTS:

• 2 c lacinato kale, chopped

• 1 tsp olive oil

• 1 tsp toasted sesame oil

• pinch of sea salt

• 1 tsp or splash of rice vinegar

• 1 tsp or splash of tamari

• 2 inch piece of cucumber, thinly sliced

• 1 radish, julienned

• 1 green onion, thinly sliced

• 1 Tbsp toasted pepitas or pumpkin seeds

• 1/2 Tbsp black sesame seeds

• 1/2 Tbsp toasted sesame seeds

DIRECTIONS:

1. Massage kale with olive oil, toasted sesame oil and sea salt.

2. Add rice vinegar and tamari.

3. Toss in a cucumber, radish, green onion, pepitas, sesame seeds.

4. (Optional protein boost: ground turkey, soft boiled egg, chopped nuts, etc. Feel free to add in any other greens you have on hand. Thinly sliced green cabbage is a great addition!)

Savory Nut + Seed Clusters

Looking for the perfect snack of nuts and seeds? Found it!

I was asked to style and shoot a recipe for Barre3 (recipe courtesy of Lauren Chandler) and I am now in love! Thank you, Lauren, for creating this delicious snack that's the perfect in-between! It's the perfect midday snack or handful of a treat while making dinner or heading out the door, and it's got just the right amount of sweet and savory.

SAVORY NUT + SEED CLUSTERS

INGREDIENTS:

• 3 Tbs. mirin or sweet rice wine (or ½ tsp. coconut sugar mixed with 3 Tbs. rice vinegar, dry sherry, sweet Marsala wine, dry white wine)

• 1 Tbs. tamari or coconut aminos

• 1/4 cup sesame seeds

• 2 Tbs. brown mustard seeds

• 1 cup raw cashews

• 1 cup raw pepitas

DIRECTIONS:

1. Place a medium bowl next to the stove. Combine the mirin and tamari in a small bowl and set aside.

2. Line a baking sheet with parchment paper and set aside.

3. Add the sesame seeds to a medium-large skillet and toast over medium-low heat, stirring frequently for 3-4 minutes until they start to turn golden brown. Transfer them to a medium bowl.

4. Add the mustard seeds to the skillet. When they start to turn grey and pop, about 2-3 minutes, transfer them to the bowl with the sesame seeds.

5. Add the cashews to the skillet. Stir occasionally for 2 - 3 minutes until they start to turn golden brown in spots, then stir in the pepitas. Continue to toast, stirring occasionally, for about 2- 3 minutes, until the pepitas start to pop, turn golden brown, and become fragrant.

6. Add the mirin and tamari and stir to combine and continue stirring for about 3-4 minutes, until the ingredients start to stick together.

7. Transfer the pepitas and cashews to the bowl with the seeds and stir to evenly distribute all of the ingredients, then transfer to the baking sheet and spread out in an even layer to let cool.

Head on over to www.blog.barre3.com for even more amazing recipes and wellness tips. You can find a bunch of my creations over there as well!

A Green Breakfast

This is probably a top favorite and request of a favorite little lady I have been cooking and creating menus for over the last six years.  You've got to know that this green breakfast is jam packed with nutrients that will most definitely get you stepping out the front door with your best self shining. And the best part, you can make a big batch and keep them loaded and ready in the fridge for an easy grab-and-go breakfast or snack the next day! 

A GREEN BREAKFAST

Prep time: 5 mins | Total time: 7 mins  | Serves: 1-2

INGREDIENTS:

• 1/2 an avocado

• 1/2 a small fennel bulb

• 1 large handful spinach

• 1 inch piece ginger, peeled and chopped

• 1 apple, cored and chopped

• 1/2 c pineapple, chopped

• 1 tbsp flax seeds

• 1 c nut milk

• 2 tbsp pumpkin seeds

• 1 tbsp chia seeds

• 1 tbsp almonds, chopped

• 1 tbsp walnuts, chopped

DIRECTIONS:

1. In Vitamix or high powered blender, combine all ingredients through the nut milk and blend on high until smooth. Adjust taste if desired.

2. Pour into a bowl or mason jars and top with remaining nuts and seeds when ready to eat.