Apple, Cheddar, and Walnut Salad

September 29, 2020J Walden

Salads do not have to be boring. Here is a twist on some of my favorite ingredients just in time for Fall.

Prep: 10 min
Servings: 4

1/4 cup Olive Oil
2 Tbsp. honey
1/4 cup apple cider vinegar
2 tsp. Dijon mustard
salt and pepper to taste

6 cups fresh spinach
1 honeycrisp apple, cored and cut into matchsticks
1 cup grated white cheddar cheese
1/2 cup chopped walnuts

Combine first 5 ingredients in container with lid. Shake to stir together.

In large bowl, combine spinach, apple matchsticks, cheddar cheese, and walnuts.

Place in refrigerator separately until ready to serve

When ready to serve, pour dressing overtop and toss to coat. Refrigerate any leftovers.

Per serving: 420 cal.  35g total fat, 9 g sat. fat, 0g trans fat, 20g carbs, 3 g fiber, 14g sugar, 12g protein

New Way to Enjoy Vegetables

April 27, 2018April 27, 2018J Walden

If you like pickles, then you have to try this new vegetable snack! I know many of you struggle to find a vegetable you like and one that will fit into your eating. I just discovered these little bags of pickled vegetables at my store this week. While I don’t recommend they be the only vegetable you eat, occasionally, they are a decent product to throw into the mix.

They are perfectly portable and taste good too. The sodium content is a little higher than ideal, but for a picky veggie eater, not bad. They were in the refrigerated section at Super Target. They are also for sale at Sprouts. If those stores are not near you, check out this link for store locations: https://www.glkfoods.com/store-locator/

Caribbean Tuna Cakes

March 14, 2018J Walden

I have to confess, I am not a big fan of canned tuna. I enjoy fresh tuna, but the canned variety has never really caught on for me. Perhaps it was because I was using the canned variety that looked more like cat food. Recently, I found albacore tuna packed in water that has a milder taste. When I rediscovered this recipe, with the jerk flavor, I had to retry it. This is my new favorite lunch, because eaten cold or rewarmed, these are wonderful for several days. Pair with a Napa cabbage slaw (thinly sliced Napa cabbage, drizzled with lime juice, jerk seasoning and vinegar) and you have a meal!!

Caribbean Tuna Cakes

1 small red onion

1 small green pepper, diced

1/4 cup mayo (olive oil based)

1 1/3 cups whole wheat panko bread crumbs

2 tbsp. Jamaican Jerk Rub

1 can black beans, drained and rinsed

2 cans chunk light tuna (albacore in water), drained

2 tbsp. extra virgin olive oil, divided

fresh lime or lime juice

Finely chop onion and bell pepper. Combine mayonnaise, 1 cup of bread crumbs and jerk rub in small bowl. Add onion, bell pepper, beans, and tuna to same bowl. Mix to combine. Place remaining bread crumbs on plate. Using hands, form small patties, approx. 1/2 inch thick, with tuna mixture and pack firmly. Press gently in to bread crumbs to lightly coat outside of each patty. Mixture will fall apart very easily if pressed or pushed into crumbs, so use caution. Turn cake over to lightly coat other side. Heat 1 tbsp. olive oil in pan on stove over medium heat. Add 1/2 tuna cakes ; cook 2-3 minutes until golden brown, turning once. Heat remaining oil in pan and repeat with remaining cakes. Serve warm with lime slices and a extra dash of jerk seasoning on top.

Yield: Approx. 12 cakes

recipe by: Pampered Chef 29 Minutes to Dinner, modified by eatlivefit.net

Goat Cheese and Date Salad

June 21, 2017June 21, 2017J Walden

Freshly back from vacation and excited to share a new salad I discovered at Mod Market, a local fresh food eatery. This is a great side dish or main dish with a twist.

Goat Cheese and Date Salad

4 cups fresh greens (mix of kale, spinach, green and red lettuce)

1 cup dates, pitted and sliced

1/2 cup goat cheese crumbles

1 cup pecan pieces

1 red onion, sliced thinly (optional)

2 cups fingerling potatoes*, cooked, sliced and chilled

Olive Oil

Herbed Balsamic Vinegar (or any flavored vinegar)

Mix all ingredients in a bowl, drizzle with olive oil and balsamic Vinegar and chill until ready to serve. Serving size 2 handfuls.

* cooking potatoes: place fingerling potatoes in 2 cups of boiling water with a pinch of sea salt. Boil gently until soft and cooked through. Rinse with cold water in strainer and chill until cool to the touch. Slice and top with sea salt and pepper.

Clementine Wild Rice Salad

March 4, 2017March 4, 2017J Walden

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Consistency is what I encourage! You will not completely undo nor redo your life in one day and the same is true for eating healthier. Pick the path and make your long term goal and then go for it one day at a time. New habits take time to develop and stick, so treat every day as a new day to make good choices. I can certainly create a lot of damage in 15 minutes of eating poorly, but I move on the next day and make good choices to get back on track with healthy eating habits. Even if it is not the popular or common choice of the people surrounding me, I can only control what goes in MY body. I won’t let some one else’s choice to indulge become my choice. I will be in control my choices, even if they are not the same ones my friends or family choose. This is my body and my choice. Master the day.

This is on my plate for lunch today. Clemetines are one of my favorite snacks, but why not in a salad. Easy, make ahead directions too. Make it for lunches next week!

Clementine-Wild Rice Salad

12 clementines, peeled and sectioned
1 6-ounce can sliced water chestnuts, drained
2 bunches green onions, sliced thin
2 cups cooked wild rice, chilled
1 cup mint leaves (optional)
1 cup cilantro or Italian parsley leaves (optional)
1/4 cup rice vinegar
juice of 1 lime
1/2 cup mayonnaise, or to taste (optional)
3 cups shredded Chinese cabbage, chopped romaine lettuce or baby spinach leaves (or a combination)

Combine all ingredients except the greens and mix thoroughly. Toss with the greens and serve.

6-8 servings

Note: To make ahead, combine everything but the greens and chill. Toss in the greens at the last minute.

30 Minute Taco Soup

February 20, 2017J Walden

With all the warm weather lately, I have been more inclined to grille our dinners than make something indoors. For a change of pace on a cooler night, I tried this recipe out on the “fam.” It went over well with everyone. Try it out. Quick and tasty. For those crockpot lovers out there, I do think you could add it all at once and simmer on low heat all day (8+ hrs.) I would just add 3/4 cup water or stock to keep the liquid content balanced.

30 minute Taco Soup

Recipe by: Lexi’s Clean Kitchen modified by eatlivefit.net

Ingredients:

1 ½ lb. ground beef

1 15 oz. can stewed tomatoes

1 onion diced

2 garlic cloves, crushed

2 tbsp. extra virgin olive oil

1 green pepper, diced

1 medium zucchini, diced

1 can black beans

Taco Seasoning:

1 tbsp. chili powder

1 tsp garlic granules or powder

½ tsp onion powder

¼ tsp cayenne pepper

1 tsp paprika

1 tsp ground cumin

2 tsp fine Himalayan Sea Salt

1 tsp black pepper, fresh ground

Toppings: (optional)

Shredded Cheese

Avocado

Scallions

White Onion

Diced Tomatoes

Shredded lettuce

Jalapeno

Instructions:

· In Dutch oven, heat oil and sauté garlic

· Add in Diced onions and cook for 2-3 minutes, stirring often

· Add in zucchini and green pepper. Let cook for an additional 2 minutes, stirring often

· Add in ground beef and cook until brown

· In a bowl, combine taco seasoning spices. Add to soup mixture and simmer until combined. May need more liquid, so add 1/2 cup water or stock to soup.

Fall Flavors Salad

September 27, 2016J Walden

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

Ingredients:

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

Directions:

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.

Summer Fuss-Less Salad

August 18, 2016August 18, 2016J Walden

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

Homemade “Cup of Soup”

February 22, 2016J Walden

I can remember many a lunch hour pouring the hot water into my brand name “cup o’ soup,” letting it steep, and sitting down to enjoy a hot meal. Of course, now I know that those pre-made packets were full of lots of sodium and disappointingly small doses of freeze dried veggies.

Here is a quick way to have a hot lunch and all you need is a little prep time and 4 Mason Jars. Add the hot water when your ready to eat.

Instant Chicken Noodle Soup

Ready in 15 minutes

makes 4 jars

Ingredients:

2 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp red chili flakes

3 ounces brown rice vermicelli noodles (found in oriental section of grocery store)

2 cups sliced cooked chicken

2 tsp grated lemon zest

2 celery stalks, chopped

1 large carrot, thinly sliced

1 cup frozen peas

1/2 cup parsley (fresh or dried)

Directions:

In small bowl, stir together thyme, garlic powder, onion powder, salt, black pepper, and chili flakes. Divide evenly amongst 4 large mason jars
Top with noodles, broken slightly to fit into jar
Layer in next the cooked chicken slices, lemon zest, celery, carrots, peas and parsley in that order.
Seal jar shut tightly and chill until ready to use

When ready for soup, cover contents of jar 1 1/2 cups boiling water. Stir contents and seal tightly with top (For thicker soup reduce water to 1 cup). Let stand until the noodles are tender, about 10 minutes. Eat and enjoy.

Leaving Sugar Behind with Pomegranate Seeds

January 10, 2016January 11, 2016J Walden

This is a tough one for most of us, reducing or cutting the sugar in our eating. It is worth it! There are ways to make it easier and I am sharing one with you today. Sometimes it is simply finding an alternative way to get the sweetness in your life.

I have recently revisited pomegranate seeds. I have avoided them for years due to the seasonal unavailability and the difficulty in getting to them (literally, the seeds are a bear to extract from the peel). Thanks to a few hacks, one being Costco shopping, these sweet little jewels are available now more than ever. They are now available in the refrigerated section at Costco, already removed from the peel and in small serving sizes. I ate up my last supply too quickly before I got a picture to share, but I will take one and post it as soon as I refresh my supply from Costco.

If Costco is not a place you frequent, there is still hope! Purchase the whole fruit from your grocer and here is a kitchen hack to make extracting those little beads of sweetness easy! Wooden Spoon Trick. It literally takes no time at all! Try it.

Here is my favorite recipe to share..a new salad to help you leave sugar behind The Transition Salad