Fall Flavors Salad

As we move into the Fall, try this hearty salad full of fall flavors.


Fall Flavors Salad

recipe by: womenshealthmag.com modified by eatlivefit.net


  • 3/4 cup salted, shelled pumpkin seeds
  • 1 tsp chili powder
  • 1 tbsp plus 1/4 cup olive oil, divided
  • Shredded cooked chicken (optional)
  • 3 sweet potatoes, peeled and grated
  • 2 tbsp red-wine vinegar
  • 1 tbsp dijon mustard
  • 2 tsp honey
  • 1/4 cup raisins


Coat seeds with nonstick spray. Sprinkle with chili powder. Roast in the oven at 375F for 5 minutes, or until lightly browned. Heat 1 Tbsp. oil in a skillet over medium-high heat. Add sweet potatoes. Lightly cook for 7 minutes. In a bowl, whisk vinegar, mustard, honey, and a dash of chili powder. Whisk in remaining 1/4 cup oil. Add potatoes, cooked chicken, seeds, and raisins. Toss well.

Tomatoes, Tomatoes Galore Salad

Looking for a new way to enjoy the fresh tomatoes that are in abundance right now?  Personally, I could eat them right off the vine, and I do often.  But if you are up to your gills in BLTs, spaghetti sauce and the like…here is a fresh new recipe to try.  No cooking allowed here!

Tomatoes, Tomatoes Galore Salad

  • 1 lb mixed variety small and/or large tomatoes ( try a mix of varieties, perhaps purple?)
  • 3 Tbs. extra virgin olive oil
  • 1 Tbs. maple syrup (optional)
  • 1 Tbs. fresh lemon juice
  • 1/2 tsp. hot Spanish smoked paprika (or pinch red pepper flakes and 1/2 tsp smoked paprika)
  • 1 small shallot
  • 2 Tbs. small capers, rinsed, drained
  • 1/3 cup smoked almonds, chopped
  • Small handful of flat leaf parsley leaves, chopped
  • Sea Salt
  • Fresh Ground Pepper


Cut the tomatoes into a mixture of disks and wedges; different sizes and shapes add variation to the dish.  Whisk together oil, maple syrup, lemon juice, and paprika in a small mixing bowl.

Add the shallot, capers, tomatoes, half of the chopped almonds, and 3/4 of parsley.  Toss gently to incorporate.  Season lightly with salt and pepper.  Refrigerate until ready to serve.

When ready to serve, sprinkle remaining parsley and almonds on top.  Enjoy.

Recipe contributed by: The Naked Cookbook, modified by eatlivefit.net

Back To School Means…BTY Time!

This time of year, as we get fall back into routines of school, work, and life, is the perfect time to make lifestyle changes.  Changes that will get results and are long lasting and focused on you.

Time to bring the focus Back To You (BTY)


 BTY: Small Group Coaching from eatlivefit.net

As a Certified Nutrition Coach, I will provide online support through weekly conference calls, videos, a private social media group, and motivational texts.  Topics include:

  • Eating real food, limiting additives

  • How to balance the right fats, protein and carbohydrates

  • Keys to avoiding sugar and cravings

  • Helpful hints to make every meal simple and nutrient dense

  • and much more…

Cost: $85 per person for 4 weeks of coaching

Back To School price $69 per person

Interested? Contact me at eatlivefit@hotmail.com

or at (707) 408-3359

Sessions beginning soon! September 2016

Summer Fuss-Less Salad

Ran across this recipe this week and had to share.  As the author states, anytime I can spend less time and add less heat to my kitchen these summer days, I am all in!!  Thank you veggiezest.

Chick peas are your protein source, so a great evening meal.  This would also be a great leftover lunch in a jar..just load in this order, chick peas, dressing, onions, tomatoes, etc..with lettuce at top of jar.  Will stay fresh for a week in fridge.

With the summer at its peak – its being a challenge stepping into the kitchen cooking with heat these days. I want quick meals where I don’t have to spend too much time to stand in front of the heat stirring and mixing. I have been making a lot more things like salads, popsicles and […]

via Fattoush Salad {vegan} — veggiezest

Black Rice, Salmon , and Mango Salad

Anytime I can make dinner without turning on the oven and with little effort, I’m in!  This recipe was shared with me by a friend as a easy weeknight dish.  Enjoy.

Black Rice, Spinach, Salmon, and Mango Salad


1½ cups black rice
Cooking spray
1 (8-ounce) salmon fillet (about ½ inch thick)
¼ cup fresh lime juice
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon grated peeled fresh ginger
1 garlic clove, minced
2½ tablespoons canola oil
3 cups diced peeled mango (about 2 medium)
1 cup halved grape tomatoes
½ cup thinly sliced green onions
½ cup finely chopped green bell pepper
1 (6-ounce) package fresh baby spinach

Rinse rice, and drain well . Cook rice in boiling water 35 minutes or until al dente; drain. Cool. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of done¬ness. Cool; break into bite-sized pieces. Combine juice and next 4 ingredients (through garlic) in a large bowl, stirring well with a whisk. Gradually add oil to juice mixture, stirring constantly. Add rice, mango, tomatoes, onions, pepper, and spinach; toss gently. Place 1 cup rice mixture in each of 6 bowls; top each with 1 ounce salmon.

What’s for dinner at your house tonight?  Share your easy summer recipe.

courtesy of keyingredient.com/recipes shared by J. E.