Category Archives: Salads/Greens

Kale & Toasted Quinoa salad with Pesto Dijon Vinaigrette


I write this post while in a deep depression from my couch. I am only 3 episodes away from the completion of the entire Gossip Girl series (yes, I’ve seen it, just binge re watching it). I have watched 118 episodes, and upon completion, I will have spent 4,017 minutes watching high schoolers be way cooler than I can ever hope to be. Time well wasted, and to drown my sorrows, I believe I’ll open a bottle of Sauv-B and wait for my husband to come home and judge me.

Watching all these high school hotties made me realize that my post baby bod could use a little more lettuce in my life, and inspired me to amp up my salad game. Enter in the chopped kale/arugula salad with pesto dijon vinaigrette.

Pesto Vinaigrette

  • 1 bunch basil
  • 1/2 C. toasted pine nuts
  • 1 C. olive oil
  • 1/3 C. grated parmesan
  • juice of one lemon
  • 2 cloves garlic
  • 1/3 C. white wine vinegar
  • 2 tbs. dijon mustard

Combine all the ingredients in a food processor or blender until smooth. You can also omit the vinegar and mustard for a plain pesto.

Kale and Arugula salad (chicken optional) 

makes 4 entree sized portions

  • 1 bunch kale, chopped
  • 1 bag/box arugula (5 oz.) chopped
  • I had some spinach in the fridge, which I added. If you have any leftover salad greens you need to use, throw them in there
  • 2 green onions, chopped
  • 1/2 C. chopped candied pecans
  • 2 chicken breasts (I just used ones from a rotisserie chicken) thinly sliced
  • 1 C. toasted spicy quinoa, recipe below
    • 1/8 tsp. cayenne
    • 1/8 tsp. garlic salt (really just a few shakes of each)
  • 3-5 dried apricots, chopped (could also used craisins, golden raisins, dried cherries)

Combine all the ingredients together and toss with dressing (you probably won’t need all the dressing, just add in enough to moisten (EW) the salad.

I served mine with bread because I’m human, and I wanted my friends to like me.

To make the toasted spicy quinoa, cook 1/2 C. dried quinoa according to the package instructions. Transfer to a parchment lined rimmed baking sheet, sprinkle with cayenne and garlic salt, and  cook at 425 for 10 minutes until toasted. I use cayenne because the candied pecans and apricots give the salad a little sweetness, and the acid from the dressing and spice from the quinoa balance it out well.  I actually like to buy the central market pre-cooked quinoa that they sell in the rice section, which saves time (this one: You could really use any grain, just make sure you toast it, as it adds a nice crunch!


Well, hope you enjoy. I have to get back to what is really important in my life….my family GOSSIP GIRL



Chicken Pad Thai Squoodles

close up of the yumminess

close up of the yumminess

It’s ten days into no carbs, no dairy, and I’m dying. My noodle a week habit is the hardest to quit, and I’ve been craving pasta like no other. Well, I’ve been craving any sort of bread product. I’ve had several uncomfortable moments of staring sexually at a loaf of bread, and that awkward encounter at HEB where I just picked up a baguette and sniffed it. I need help. This recipe is legit, and I *almost* tricked myself into thinking I was eating noodles. Almost. If you have Veggie Noodle Company squoodles in your grocery produce section, snag them asap. We have the zucchini, butternut squash and sweet potato ones here–hoping they’ll start carrying the beet squoods  soon.

side view

Butternut Squash “Pad Thai”

  • ½ C. creamy peanut butter
  • ½ C. hot water
  • ¼ C. sambal chili paste
  • 2 cloves garlic, minced
  • 1 tbs. ginger paste
  • ¼ C. low sodium soy sauce
  • 2 tbs. olive oil
  • 1 package Veggie Noodle Co. Butternut Squash spirals
  • 2 boneless, skinless chicken breasts
  • 1 package Asian vegetables
  • 1 lime

Preheat oven to 400 degrees. Whisk the first six ingredients together. Reserve half for dressing, and marinate the chicken breast in the other half. Once the chicken has marinated for 15 minutes, place on a baking sheet and bake for 10 minutes, flip and bake another 15 minutes. Remove and let it rest for 10 minutes, while you prepare your “noodles” and veggies. I usually use whatever fresh veggies I have left in the fridge (this is a good clean-out-your-fridge recipe), but a bag of Asian frozen vegetables works just as well. If you are using frozen veggies, steam them in the microwave according to the instructions. In a sauté pan, heat olive oil to medium heat and add in the squoodles. Sauté for 5 minutes, add in the vegetables, and cook another 30 seconds, then add in the rest of the sauce. Divide into two bowls, and  top with the chicken and juice of a lime. You can sprinkle on some chopped nuts for crunch (my favorite are wasabi soy almonds).

overhead view

Chimi-Chimi-Coco What? STEAK ‘n Potatoes

pls. excuse the shitty pic, was too hungry to snap with a real camera

pls. excuse the shitty pic, was too hungry to snap with a real camera

Grilled Skirt Steak with Chimichurri

  • 2 lb. skirt steak
  • ½ C. red wine vinegar
  • 5 cloves garlic
  • 1 shallot, chopped
  • 1 tsp. crushed red pepper (less if you prefer less heat, can always add more once you try the sauce)
  • 1 bunch cilantro
  • ½ bunch parsley. Flat leaf is preferred, but our grocery didn’t have, so I used curly
  • 2 tbs. chopped fresh oregano (if you cannot find fresh, use 2 tsp. dried—TEASPOON, not tbs. if dried)
  • 1 c. olive oil
  • 1 tsp. salt

In a food processor, combine all the ingredients except the oil and salt and pulse until herbs are roughly chopped, not completely broken down. Drizzle in the oil slowly, and add salt to taste. In a large bowl or ziplock, marinate the meat in half the chimichurri for at least 2 hours, but up to 24 hours. Heat your grill to high heat, and grill each side for 3 minutes until medium rare. Let the meat rest for 10 minutes before slicing and topping with the remaining chimichurri. Top with roasted garlic if wanted.


Y’all-also, my recipes are now “shopable” on Recipost, click here to have the ingredients delivered to your doorstep, so legit! Shop the recipe HERE


Roasted garlic

  • 2 heads of garlic
  • 2 tbs. olive oil
  • Salt to taste

Take a whole head of garlic and slice off the top third, exposing most of the clove. Drizzle with 1 tbs. olive oil and a sprinkling of salt. Wrap in foil and roast at 400 degrees for 30-40 minutes. I recommend roasting several heads of garlic at the beginning of the week and having it on hand. I always make at least 2 heads for the steak recipe.

Oven Fries

  • 2 russet potatoes
  • 2 sweet potatoes
  • 4 tbs. olive oil
  • 2 tsp. corn starch
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. cumin
  • ½ tsp. paprika

Heat oven to 400 degrees. Combine all the dry seasonings together and set aside. If you don’t care for those ingredients, make up your own seasoning, or use something you have on hand. Cut the potatoes in to equal sized sticks, I usually do .25” sticks. For the regular potatoes, soak in cold water for 30 minutes to remove excess starch. By doing this, you will get a much crispier fry, while still getting the soft and fluffy center. After 30 minutes, drain the water, and dry the potatoes as well as you can (blot with towels or paper towels). While those are soaking, toss the sweet potatoes with the corn starch, then toss with oil and spices. In a bowl, toss the regular potatoes with 2 tbs. olive oil and half the spice mixture. Place the regular potatoes on a baking sheet lined with parchment paper (you might need two), making sure that the potatoes don’t touch. Bake, turning every 15 minutes, for 45-50 minutes. The sweet potatoes won’t need quite as much time, so bake, on parchment lined baking sheet, for 30-35 minutes, turning once or twice during cooking.

everything slopped onto the plates

everything slopped onto the plates

Chopped Salad

  • 1 package arugula, chopped
  • 1 package spinach, or mixed greens, chopped
  • 8 slices bacon, cooked
  • 1 large avocado, sliced
  • 1 small container of shaved parmesan
  • 2 tbs. extra virgin olive oil
  • 2 tbs. balsamic glaze (available with the vinegars)

Combine everything together and top with the oil and vinegar. Add salt and pepper as needed.

snap o' salad

snap o’ salad