Strawberry Salad - Two Variations!

This salad has been one of my favorite summer lunches for the past 4 years. I never get sick of it! And the thing about a salad is that you can really make it however you want it. I will give you some guidelines to what I have found to be two delicious variations of a summer strawberry salad.

Version 1

Strawberry Pecan Salad

You will need:

1 cup romaine lettuce

1 cup baby spinach leaves

1 oz crushed pecans

1-2oz goat cheese

4 slices large strawberries

2 tbs Dressing of choice - try something with oil and vinegar base and watch the ingredients, or make your own. I found a raspberry walnut that I like

Protein of choice - I like to add grilled shrimp! 3oz

Salt and pepper if you wish for taste

How I layer: 

Mix the greens and dressing in a bowl. This will allow for the cheese to stick. Add cheese, mix again. Place strawberries, shrimp (or other) and pecans on top. Sprinkle with some extra goat cheese. Enjoy!

If you are mixing in other veggies, I would do this at the stage where you mix in the goat cheese.

Easy!

Version 2

Strawberry Basil Salad

You will need:

1 cup romaine lettuce

1 cup baby spinach leaves

4 fresh basil leaves, shredded

1-2oz goat cheese

4 slices large strawberries

2 tbs dressing of choice - I used traditional balsamic and a tuscan herb EVOO from http://www.saratogaoliveoil.com/main/index.php <-- This place is amazing. If you live around Saratoga or Burlington or come visit me or are just in the area, you need to go!

Protein of choice - I like grilled chicken - 3 oz

Salt and pepper if you wish for taste

Layer the same way as above, replacing the basil with pecans.

Maple Peanut Butter Chocolate Granola

What You Need:
1/8 cup EVOO
1/8 cup Coconut oil
1/3 cup PURE maple syrup
1/4 cup of my homemade peanut butter
1/2 tsp organic sea salt
1 tsp cinnamon
4 cups old fashioned oats
1/4 cup ground flaxseed
1/2 cup raw peanuts
1/4 cup sunflower seeds
1/2 cup sliced almonds
2/3 cup chopped dark chocolate - buy lindt or ghiradelli 90% dark bars and chop them up. This is very close to being sugar free, and no extra work is required.
Another option is to buy unsweetened carob chips.

My personal choice for an option is to buy a bar of unsweetened chocolate. Chop it up, put it in a double boiler, and add raw honey to sweeten. Once mixed to desired sweetness, spread the mixture over wax or parchment paper and place in the freezer for 20 minutes. When it's frozen, chop it up. 

What To Do:
Preheat oven to 275 degrees.

Bring oils, syrup, peanut butter, salt, and cinnamon to a simmer on the stove. Allow to simmer, stirring to mix well, for 3 to 5 minutes.

Combine dry ingredients and pour warm mixture over them and mix until coated.

Spread granola over two aluminum-lined baking sheets and place in oven for 40 minutes. You may wish to stir halfway through.

Allow granola to cool completely before adding chopped chocolate.

Enjoy :)

Spinach-Egg Quinoa Breakfast

This is a perfect energy booster for the day.. I make this and last a good 4-5 hours before I have to remind myself that it's lunchtime because I am still very satisfied from breakfast!



What You Need:
1/2 cup cooked quinoa
2 large eggs
1 cup baby spinach (uncooked)
1 TBS EVOO
1 clove fresh garlic, minced

What To Do:
In a small frying pan, fry your eggs with salt and pepper to taste if you prefer.
In a larger frying pan, heat EVOO, add garlic. Sautee briefly, add spinach and quinoa and sautee until spinach is wilted and quinoa begins to slightly brown and crisp. You may also add salt and pepper to taste, if you prefer, I originally adapted this recipe from one that did not include garlic and I find that the garlic gives it plenty of flavor without having to add salt or pepper. This morning I also added a a quarter of a cup of baby bella mushrooms - delicious!

Enjoy!