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

The 6-Minute Egg

I've always had a love for hard boiled eggs, mainly for the convenience on my crazy days on top of the fact that eggs are protein packed and high in nutritional value (hello omega-3's, vitamin A and D, B vitamins, selenium, zinc, iron, copper and choline!)

In recent years, I've grown tired of the dry hard boiled eggs and have turned to SOFT BOILED EGGS and sometimes even a touch medium if I know I'm going to be eating them in the car and on the run. The perk, a golden milky center that's perfect for soaking up my maldon salt and doesn't leave me reaching for a drink to swallow it down. 

DIRECTIONS:

1. Bring a medium pot of water to a boil. Carefully add however many eggs you desire. *You can make a big batch for the week to plan ahead or simply just a few for your next meal.

2. Set a timer for 6 minutes. When the timer is up, use a slotted spoon to transfer to an ice bath.

3. For a less-runny yolk, yet still super creamy that you can easily slice for toasts, set your timer for 7 minutes. For a hard boiled egg, set it for 8. But trust me, just try the 6.

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!

Soup for the Soul and all the Healing that goes with it...

It's that time of year. Everyone at the office is running around with a runny nose, coughing and sneezing and you've got someone with a Man Cold at home (the man cold is REAL people. and if you're a woman reading this, you can sympathize. and if you're a man, be honest, you know it's true)

I have a few staple tricks in my back pocket that work like a charm, every time.

If you, or anyone in your life is feeling achy, sluggish, drained and like you're about to fight something you don't want, or need your man to NOT catch the Man Cold, apply these 4 things and I'm certain you've got one up on whatever's coming your way.

First things first...there is a magical tincture that I keep close at all times. Dose up on this potent tincture COLD AND SINUS BLASTER by Vitality Works (*not sponsored). Even if it's not a cold OR in your sinuses, the primary ingredients are exactly what your system needs to battle the demons. I've tried other brands and other tinctures and this is the only one that has proven to work without fail, every time. Instructions will tell you to add to 8oz of water, skip that, take a full dropper-full straight and follow with a few sips of water if needed. Potent magic. Take 2-3 times a day for 2 days.

Second, make a little concoction of 5 drops of Oregano Oil (or whatever the dosage is for a brand you like) and a dose of an Echinacea Goldenseal tincture in 4 oz of water and take it down. Take once daily for 2-3 days.

Third, give yourself some delicious love with 1-2 Tbsp of raw Manuka Honey a day. Unlike any other honey, the nutritional benefits of Manuka are 4x that of regular flower honey giving it a UMF (unique manuka factor - a global standard in identifying and measuring the antibacterial strength). Make sure the manuka honey is labeled with the standard UMF rating of 16+ or greater for the medicinal benefits. Take it straight by the spoonful, but if that's too sweet for you, add to your warm tea.

And lastly, make this delicious soup or any variation of the basic recipe below. Use whatever root vegetables you have on hand, swap the orzo for pasta or rice, add extra greens, and slurp away.

Just what the doctor ordered ..

And perhaps you're just in need of cozying up with something warm, hearty and inviting. Let's face it, we all need to feel swaddled at times and this comforting soup does just that. 

Chicken and Lemon Orzo Soup

INGREDIENTS:

• 2 Tbsp olive oil

• 1 onion, chopped

• 3 carrots, chopped

• 3 celery stalks, chopped

• 3 parsnips, chopped

• 4 c chicken broth and 2 c water

• 1 c orzo

• 1 small parmesan rind

• zest and juice of 1 lemon

• 1/2 a rotisserie chicken, separated into bite-sized pieces

• 4 c chopped kale

• 1 c chopped parsley

DIRECTIONS:

1. Heat olive oil in large dutch oven or soup pot. Add onion and a pinch of salt and saute until translucent. Add carrots, parsnips and celery and saute until fork tender.

2. Add chicken broth and water and bring to a boil. Add orzo and parmesan rind and cook until orzo is al dente.

3. Add chicken, kale, lemon juice and zest, and parsley. Season with salt and pepper.

STAY WARM, STAY HEALTHY PEOPLE.