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Healthy Recipes/ Salad Recipes

Zesty Italian Pasta Salad

This amazing, fresh, delicious, zesty Italian pasta salad is packed with all the favorites – mozzarella, olives, tomatoes, salami, and of course, pasta! It is easy to make and incredibly delicious.

Zesty Italian Pasta Salad

If you’re looking for a fresh, flavorful pasta salad to take to a summer BBQ, this is it!! Filling enough to eat as a meal or perfect as a side. This zesty Italian pasta salad comes together in just under half an hour. While the pasta is boiling/chilling you can prep the remaining ingredients. Toss it all in a big bowl and it’s ready!

How to Make Italian Pasta Salad

PASTA: When it comes to choosing the pasta, make sure to grab a short noodle. I generally prefer bowties, rotini, shells or penne for pasta salad. These noodles are easy to eat and hold the dressing better than their longer counterparts.

TOSS & ENJOY: Toss everything together with minced shallot, freshly chopped parsley, coarse sea salt, freshly ground black pepper and the dressing. You can enjoy it right away OR store it in the refrigerator overnight. The salad will marinate in the dressing and whoa will it be delicious!

Zesty Italian Pasta Salad

Why do you rinse the pasta with cold water? You should rinse the pasta with cold water because it not only cools the pasta’s temperature down, but it also removes some of that extra starch that comes from boiling pasta.

Zesty Italian Pasta Salad

This amazing, fresh, delicious, zesty Italian pasta salad is packed with all the favorites – mozzarella, olives, tomatoes, salami, and of course, pasta! It is easy to make and incredibly delicious.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine American, Italian
Servings 4
Calories 668 kcal

Ingredients
  

  • 1 lb bowties rotini, shells, or penne
  • 1 6 oz can whole olives - halved
  • 1 pint cherry tomatoes - halved
  • ¼ cup grated parmesan
  • 8 oz mini mozzarella balls
  • 3 tbsp parsley - chopped
  • 3 oz salami traditional dry - cut in thirds or quartered
  • ¼ tsp coarse kosher sea salt
  • 1 small shallot - minced
  • ¼ tsp ground black pepper
  • 1 cup vinaigrette - your favorite!

Optional Add Ins

  • ¼ cup roasted red bell peppers - sliced
  • ¼ cup marinated artichokes - chopped
  • 4 pepperoncini - seeds and stem removed sliced into thin rings

Instructions
 

  • Bring a large stockpot filled 2/3 of the way with water to a boil. Add pasta and cook according to the package's directions. Once cooked, drain and rinse with cold water.
  • Refrigerate while preparing the remaining ingredients.
  • Combine all ingredients in a large mixing bowl. Toss with dressing.
  • Serve immediately or refrigerate until needed.
Dinner Recipes/ Healthy Recipes

Grilled Lime Salmon with Avocado Mango Salsa

This incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice is an easy and impressive dinner with yummy smoky-sweet flavor and a zip of zesty homemade salsa to take it over the top. This is a restaurant-quality meal that you can make and enjoy in the comfort of your own home. It’s packed with fresh, irresistible flavors that will leave you craving more! The BEST weeknight dinner.

Grilled Lime Salmon with Avocado-Mango Salsa

If you’re looking for an easy healthy recipe to whip up for the family in minutes then this Chili Lime Grilled Salmon is it, and they are going to love the Mango Avocado Salsa on top! This recipe is gluten free, paleo, high protein with 30 grams per serving and low calorie. You will the love the combination of the slightly charred lime salmon with the sweet, fruity mango avocado salsa and the rich and creamy coconut rice. It is all a match made in Heaven.

The salmon is perfectly seasoned and cooked, and has those nice grill marks giving it a tempting lightly charred flavor. And this colorful salsa has the best blend of flavors and textures! It complements the salmon so incredibly well.

Then the bed of coconut rice is the perfect base for the salmon and salsa. If you haven’t had coconut rice yet, you need to make it today! It is one of my favorite rice dishes that I make all the time and it’s so easy to prepare.

Grilled Lime Salmon with Avocado-Mango Salsa

Grilled Salmon Ingredients

Salmon fillets – the main ingredient. Rich in protein and nutrients!
Olive oil – keeps the exterior for drying and sticking.
Lime – adds so much bright flavor.
Garlic – adds another layer of flavor.

Mango Avocado Salsa Ingredients

Mango – adds fresh natural sweetness.
Red bell pepper – adds more texture and color.
Red onion – a little goes a long way here. Rinse it so it’s not so harsh first.
Avocado – adds a delicious creaminess.
Cilantro and lime – adds classic Mexican flavors to the salsa
Olive oil and coconut water – this isn’t a must here but I like that bit of richness and moisture it adds.

Coconut Rice Ingredients

Coconut Water – it adds flavor to the rice.
Canned coconut milk – don’t confuse this with coconut milk beverage. The canned stuff is much creamier and richer.
Jasmine rice – stick with jasmine, it has more flavor than plain long grain white rice.

How to Grill Salmon

  • Whisk together lime juice and zest, garlic, olive oil, salt and pepper in large baking dish.
  • Place salmon in baking dish and let marinate 30 – 60 minutes.
  • Grill salmon until heated through.
  • While the salmon grills, make the coconut rice (you make it like you do regular rice, just with coconut milk) and mango avocado salsa.
  • This recipe calls for 6 oz salmon fillets. At that weight, you’ll need to grill the salmon for 3 minutes on each side over medium-high heat.

Grilled Lime Salmon with Avocado-Mango Salsa

This incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice is an easy and impressive dinner with yummy smoky-sweet flavor and a zip of zesty homemade salsa to take it over the top.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4

Ingredients
  

Lime Salmon

  • 4 6 oz skinless salmon fillets
  • 3 Tbsp olive oil plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic crushed
  • Salt and freshly ground black pepper to taste

Coconut Rice

  • 1 ½ cups Zico Coconut Water
  • cups canned coconut milk
  • cups jasmine rice rinsed well and drained well
  • ½ tsp salt

Avocado-Mango Salsa

  • ¾ cup chopped red bell pepper 1/2 large
  • ¼ cup chopped fresh cilantro
  • cup chopped red onion rinsed under water and drained
  • 1 large avocado peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp Zico Coconut Water
  • Salt and pepper to taste

Instructions
 

For the salmon:

  • In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
  • Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
  • Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For the coconut rice:

  • While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
  • Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For the mango avocado salsa:

  • While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
  • Serve salmon warm with coconut rice top with avocado mango salsa.
Healthy Recipes/ Salad Recipes

Watermelon Strawberry Cucumber Salad

Watermelon Strawberry Cucumber Salad- This refreshing salad is summer in a bowl! It is So easy to make and the perfect side dish for summer BBQ’s, picnics, and pool parties!

Watermelon Strawberry Cucumber Salad

This watermelon strawberry cucumber salad comes together in 5 minutes and just 5 ingredients. Airy, light, and refreshing, it’s the perfect BBQ side dish. The ever so slight tang from the feta cheese compliments the cucumber and offsets the sweetness fruit. The mint is just a summer must!

Watermelon Strawberry Cucumber Salad

The salad is pretty to serve, look at those vibrant colors, and goes great with any meal. I guarantee it will be a summer staple!

Ingredients

You only need a few ingredients to make this salad. For best results, make sure you use the best watermelon, strawberries, and cucumber you can find!

  • Watermelon
  • Strawberries
  • Cucumber (I like to use an English cucumber)
  • Mint leaves (basil would also be good)
  • Olive oil
  • Lime juice
  • Honey
  • Feta cheese
  • Sea salt

Watermelon Strawberry Cucumber Salad

How to Make Watermelon Strawberry Cucumber Salad

This salad is beyond easy to make, which is SO nice. It is easy to whip up so you can spend more time outside, enjoying the summer sun!

First, cut your watermelon into bite-size cubes, slice the strawberries, and chop the cucumber.
In a large bowl, combine the watermelon, strawberries, cucumber, and mint leaves.
In a small bowl or jar, whisk together the olive oil, lime juice, and honey. Drizzle over the salad and gently stir until salad is coated. Season with sea salt, to taste.
Top with crumbled feta cheese and additional mint leaves, if desired.

This salad is best the day it is made, but will be fine for several hours. I personally like to serve it chilled, but it’s good at room temperature too.

If you want to make the salad in advance, you can cut up the watermelon, strawberries, and cucumber, but keep them in separate containers in the fridge so they don’t get mushy. You can also whisk together the dressing in advance. When ready to enjoy, combine everything in your large bowl and enjoy!

Watermelon Strawberry Cucumber Salad

Watermelon Strawberry Cucumber Salad- This refreshing salad is summer in a bowl! It is So easy to make and the perfect side dish for summer BBQ’s, picnics, and pool parties!
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 3 cups sliced strawberries
  • 4 cups cubed watermelon
  • ¼ cup roughly chopped mint leaves
  • 1 English seedless cucumber chopped
  • 1 to 2 teaspoons honey
  • 1 tablespoon olive oil
  • ½ cup crumbled feta cheese
  • Juice of 1 lime
  • Sea salt to taste
  • Mint leaves for garnish optional

Instructions
 

  • In a large bowl, combine the watermelon, strawberries, cucumber, and mint leaves.
  • In a small bowl, whisk together the olive oil, lime juice, and honey. Drizzle over the salad and gently stir until salad is coated. Season with sea salt, to taste.
  • Top with crumbled feta cheese and additional mint leaves, if desired. Serve.
Breakfast Recipes/ Healthy Recipes

Bangin’ Breakfast Potatoes

Breakfast is the most important meal of the day! Add this amazing bangin’ breakfast potatoes to start your day. Potato bites cooked in delicious crispy bacon, aromatic garlic, and caramelized with delicious sweet maple syrup. Incredible breakfast treat!

Bangin’ Breakfast Potatoes

How To Make Bangin’ Breakfast Potatoes

What Ingredients Do you Need for Bangin’ Breakfast Potatoes

  • Golden Potatoes
  • Red Potatoes
  • Red bell pepper
  • Orange bell pepper
  • Olive oil
  • Bacon
  • Garlic
  • Pure Maple syrup
  • Parsley
  • Kosher salt
  • Crushed black pepper
  • Old Bay spice

Start with your cast iron skillet. Any skillet will work, but just remember the darker the skillet the darker your product. Dice up the potatoes, toss them in minimal olive oil, and cook them up until nice and brown. Just as the pan is au sec, or nearly dry, throw in some diced raw bacon. Before your potatoes start to cook throw the bacon in the freezer! Dicing frozen bacon will change your life. Forever.

The bacon will render which will further cook the potatoes and add a whole new level of flavor. Season your potatoes with salt, pepper, and Old Bay. The key is to lightly season throughout the entire cooking process, that way you build flavor.

Once the bacon is cooked, mince a clove or two of garlic and toss that in. Add some parsley.

Next is the caramelizing of the potatoes. Just before taking them off the fire to serve, sprinkle over a tablespoon of pure maple syrup. You’ll hear it sizzle and your mouth will water. Toss it up and cook it for another minute. The sugars will melt and will just add another layer of deliciousness.

Bangin’ Breakfast Potatoes

Add sunny side up egg to complete the dish, but that is optional. If you’re wondering what type of bacon to use, obviously turkey bacon is a healthier-less greasy-option. However, turkey bacon does not render as much fat as regular bacon. You could also add in onions and other fresh herbs.

Bangin’ Breakfast Potatoes

Breakfast is the most important meal of the day! Add this amazing bangin' breakfast potatoes to start your day. Potato bites cooked in delicious crispy bacon, aromatic garlic, and caramelized with delicious sweet maple syrup. Incredible breakfast treat!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • 2 pieces of bacon
  • 3 medium golden potatoes - skin on
  • 1-2 garlic cloves minced
  • 1 tablespoon olive oil plus more if needed
  • 1 tablespoon pure maple syrup
  • salt
  • pepper
  • parsley for garnish
  • Old Bay

Instructions
 

  • Before you do anything, freeze your bacon slices that way when you're ready to prep, it'll be so much easier to chop!
  • Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.
  • In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
  • Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.
  • Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.
  • Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp.
  • Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed.
  • Let the garlic cook until fragrant, about one minute.
  • Just before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.
  • Serve in a warm bowl with a sunny side up egg!
Healthy Recipes/ Salad Recipes

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

This amazing delicious Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the perfect blend of savory sweetness and definitely is one of most favorite salads of all time!

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

Though it looks like it’s straight out of a gourmet bistro, this quick and simple salad is easily thrown together with just a few flavorful ingredients at home! Snag your go to pre-made dressing or try my homemade poppyseed ranch!

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

You can customize this Blueberry Broccoli Spinach Salad with all your favorite salad mix-ins. For example, this recipe used a feta made of goat and sheep’s milk, but you can also use straight up goat cheese or cow’s milk feta. You not a fan of blueberries? Try strawberries, raspberries, or even chopped apple as a fruity sub.

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

This amazing delicious Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the perfect blend of savory sweetness and definitely is one of most favorite salads of all time!
Prep Time 10 mins
Total Time 10 mins
Course Salad, Side Dish
Cuisine American
Servings 2
Calories 265 kcal

Ingredients
  

  • 1/4 cup blueberries
  • 4 oz fresh baby spinach
  • 1/2 a ripe avocado
  • 1/2 cup chopped broccoli
  • 2-4 TBSP dried cranberries
  • 1/4 cup crumbled feta cheese
  • 2-4 TBSP roasted sunflower seeds unsalted
  • black pepper to taste optional

POPPY SEED RANCH DRESSING:

  • 1/2 cup of plain greek yogurt or sour cream
  • 1 tsp poppy seeds
  • 1/4 cup good quality mayonnaise homemade or store bought
  • 1/4 cup of buttermilk extra if desired
  • 1/2 tsp lemon juice or white vinegar
  • 1 clove garlic
  • 1/2 tsp dried parsley
  • 1/4 tsp onion powder
  • 1/2 tsp dried dill
  • 1/4 tsp paprika
  • 1/8-1/4 tsp garlic powder to taste
  • 1/8 tsp black pepper
  • 1/8 tsp sea salt

Instructions
 

  • Start with the dressing (skip if using premade)
  • Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.
  • Peel 1 clove of garlic, then smash and mince it into a paste.
  • Season with salt.
  • Combine salted garlic paste with remaining dressing ingredients and whisk well.
  • Pop in the fridge to chill for a few hours for flavors to set.
  • Wash + dry spinach.
  • Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
  • Toss with dressing and serve.
  • Season with black pepper, to taste.
Healthy Recipes/ Salad Recipes

Homemade Summer Macaroni Salad

This incredible Homemade Macaroni Salad is a classic pasta salad recipe that so easy to prepare using tender macaroni tossed with fresh and colorful veggies and eggs, covered in a rich and creamy tangy dressing. The best salad dish for your perfect summer!

Homemade Summer Macaroni Salad

This macaroni salad recipe is perfect for summer cookouts and picnics, and it’s such a tasty side to pair with grilled or slow cooked meat any day of the year. Nothing super fancy here, just that delicious comfort food we crave! Everything here combined together just creates a harmonious blend of satisfying flavor. It has a delicious blend of fresh, colorful ingredients, a tempting light crunch and such a refreshing taste!

To make the macaroni salad dressing, you’ll need Mayonnaise (use good quality mayo for best flavor); Plain Greek yogurt; White wine vinegar (red wine vinegar or apple cider vinegar will work great here too); Dijon mustard; Honey; and Salt and freshly ground black pepper.

Homemade Summer Macaroni Salad

And for the rest of this simple macaroni salad, you’ll need:

Dry elbow macaroni
Hard boiled eggs
Red bell pepper
Matchstick carrots
Celery
Red onion
Fresh parsley

What to serve with this salad?

Southern Fried Chicken
Southern Fried Chicken recipe starts with a hot sauce, buttermilk brine, and a well seasoned, flour and cornstarch crust for maximum crunch! This is a true family favorite and delivers on crunch, flavor and juicy chicken on the inside.
Kansas City Style Ribs
These are typically characterized by the thick, sticky sauce brushed on in the last 30 minutes of cooking. The dry rub and sauce are on the sweet side using a brown sugar base, but are balanced with chili powder and pepper, producing some truly finger licking good ribs.
BBQ Smoked Meatloaf
Smokey sweet, tender and with little effort on your part, you can deliver this BBQ Smoked Meatloaf made right on your grill and not heat up the kitchen!
Old Fashioned Cherry Crisp
Bing cherries covered in a simple flour, sugar, oat and egg crumble that gets melted butter poured on top and baked to a golden brown.
Gramma’s Easy Berry Cobbler
A tasty, buttery batter that gets poured over fresh seasonal berries of choice is baked to a golden brown and is ready for a scoop of ice cream or whipped cream.

Homemade Summer Macaroni Salad

How to Make Macaroni Salad

Cook the pasta: Cook macaroni in salted water, to al dente according to directions on package.
Drain and rinse: Drain and rinse with cold water until completely cool, drain very well (or toss drained macaroni with a little olive oil and refrigerate until cool).
Make the macaroni salad dressing: In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste.
Add salad ingredients to mixing bowl: Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion.
Toss with dressing: Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator.

Making the salad ahead of time actually gives the macaroni some time to soak up all that flavor and makes for a cold pasta salad. You can store this homemade macaroni salad in the fridge for up to 2 days.

Homemade Summer Macaroni Salad

This incredible Homemade Macaroni Salad is a classic pasta salad recipe that so easy to prepare using tender macaroni tossed with fresh and colorful veggies and eggs, covered in a rich and creamy tangy dressing. The best salad dish for your perfect summer!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

Dressing:

  • ½ cup plain Greek yogurt
  • ½ cup Hellmann's or Best Foods Mayonnaise
  • 2 tsp dijon mustard ** then more to taste (I like about 4 tsp)
  • 1 ½ Tbsp white wine vinegar
  • 2 tsp honey
  • Salt and freshly ground black pepper

Macaroni Salad:

  • 2 steamed or hard boiled eggs peeled and chopped
  • 8 oz dry elbow macaroni
  • 1 cup matchstick carrots roughly chopped
  • 1 cup diced red bell pepper
  • ¼ cup diced red onion
  • ¾ cup diced celery
  • 1 - 2 Tbsp minced fresh parsley

Instructions
 

  • Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
  • Drain and rinse with cold water until completely cool. Let drain very well.
  • In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta).
  • Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).
  • Pour dressing over top, add in parsley and toss mixture to evenly coat.
Appetizer/ Healthy Recipes

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!

Maple Sriracha Roasted Cauliflower

This Maple Sriracha Roasted Cauliflower is super-duper easy to make. Just toss bite-sized cauli florets in a mix of olive oil, maple syrup, Sriracha, salt, and pepper. Spread on a cookie sheet and bake for about 25 minutes, and sweet/spicy nirvana awaits.

This side dish is as easy as cutting a head of cauliflower into bite sized florets, tossing in the maple-sriracha sauce and roasting before tossing it with the remaining sauce just before serving. As the cauliflower roasts the sauce caramelizes on the edges of the cauliflower magically transforming and infusing the flavour into the cauliflower!

Maple Sriracha Roasted Cauliflower

You could also present it wing-style with a cooling dip like blue cheese or ranch, and maybe a few celery sticks, even.

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Side Dish
Servings 4
Calories 93 kcal

Ingredients
  

  • 1 head cauliflower cut into florets (about 6 cups)
  • 2 tablespoons maple syrup
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 2 tablespoons sriracha or other chili sauce

Instructions
 

  • Toss the cauliflower in the mixture of the oil, maple syrup, sriracha and soy sauce, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, reserving the excess maple sriracha sauce.
  • Toss the roasted cauliflower in the reserves maple sriracha sauce and enjoy!
Healthy Recipes/ Salad Recipes

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is easy and healthy and ready in under 30 minutes! Tiny durum wheat semolina cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, garbanzo beans and served with a fresh lemon herb dressing. Great for a healthy meal on its own or a delicious side dish that packs a crunch!

 

Mediterranean Couscous Salad

Loaded with fresh mediterranean veggies, this salad will have you coming back for more time and time again. So let’s get into this easy, fresh salad that will be on your table in under 30 minutes!

This Mediterranean couscous salad strikes the perfect balance of phytonutrients and fiber-rich vegetables plus protein that makes this salad light yet satisfying. This vegetarian side dish celebrates the use of fresh and flavorful ingredients with each bite delivering a burst of flavor.

What Is Couscous?

Did you know that couscous is just small beads of pasta made from semolina? It’s very popular in places like Turkey, Greece, Spain, France, and lots of Arabic countries. Traditionally, it is served with meat and vegetable stew. It cooks very quickly, so it’s perfect for a hectic night when you want a quick and healthy dinner

If you cook couscous properly it’s very light and fluffy. Luckily, in most western supermarkets, couscous is instant, which means it’s been pre-steamed and dried. Otherwise there’s no science to cooking couscous, usually you just follow the package instructions, one cup of boiling water to 3/4 cup of couscous. You can also add some butter or olive oil to it and some salt. And really, that’s all there is to it.

Couscous has a lovely nuttiness and acts like little sponges, selfishly soaking up the citrus dressing for your benefit. It’s a wonderful solution when you’re needing a quick and light meal.

What ingredients do you add to couscous salad?

To infuse Mediterranean flavors, add a hearty amount of red bell pepper, red onion, cucumbers, ripe tomatoes, kalamata olives, and feta cheese. Freshly chopped herbs like mint, basil, and parsley add fragrant aromas, while dried oregano adds an earthy taste. Garbanzo beans or chickpeas add a source of vegetarian protein and creaminess.

How To Make Mediterranean Couscous Salad

Mediterranean Couscous Salad

Prepare the couscous: Follow the packaged instructions to prepare the couscous. Add the butter to the couscous when you’re preparing it. Let it cool.
Combine the dressing: In a small bowl or jar add all the dressing ingredients together and whisk well or if using a jar, close the lid and shake well, until thoroughly combined.
Assemble the salad: To a large bowl add the prepared couscous and fluff it up with a fork. Add the rest of the salad ingredients. Pour the prepared dressing over and toss everything well together. Garnish with extra mint and feta and serve!

Mediterranean Couscous Salad

The recipe makes just enough salad dressing to coat the components, but you can always double the amount if you would like to serve more on the side. If you have extra, a few slices of lemon to squeeze on top would be nice to serve at the table.

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is easy and healthy and ready in under 30 minutes! Tiny durum wheat semolina cooks on the stovetop then gets tossed with colorful vegetables, feta cheese, olives, garbanzo beans and served with a fresh lemon herb dressing. Great for a healthy meal on its own or a delicious side dish that packs a crunch!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Salad
Cuisine Mediterranean
Servings 6
Calories 205 kcal

Ingredients
  

Couscous

  • 1 cup 170 g instant couscous
  • 1 cup 240 ml water
  • 2 tablespoons 30 ml extra-virgin olive oil
  • ½ teaspoon 3 g kosher salt

Salad

  • ½ cup 71 g diced english cucumber, seeds removed, ¼-inch dice
  • ½ cup 81 g diced roma tomato, ¼-inch dice
  • ½ cup 85 g canned garbanzo beans, drained and rinsed
  • ½ cup 73 g diced red bell pepper, ⅛-inch dice
  • ¼ cup 32 g minced red onion
  • 2 tablespoons 20 g feta cheese
  • ½ cup 35 g kalamata olives, pitted and sliced
  • 1 teaspoon chopped mint
  • 1 teaspoon chopped parsley
  • ¼ teaspoon dried oregano
  • 1 teaspoon chopped basil

Lemon Dressing

  • 2 tablespoons 30 ml lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon 15 ml red wine vinegar
  • 3 tablespoons 45 ml extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

Couscous

  • Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Turn off the heat and cover.
  • Let couscous stand until tender, 5 minutes and then fluff with a fork and let cool.

Salad

  • Combine couscous, tomatoes, cucumber, bell pepper, garbanzo beans, red onion, olives, cheese, parsley, mint, basil, and oregano in a medium bowl.

Lemon Dressing

  • Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk until a thickened dressing forms.
  • Pour dressing over the couscous salad, stir to combine.
Appetizer/ Healthy Recipes

Low-Carb Chicken Dumplings

They go by many names. Minced meat encased in a wrapper, generally made from some kind of flour. Perhaps you know them as Chicken dumplings, potstickers, momo, dim sum, there are many names for them and come in versatile flavors. It’s time to turn this dumplings into a Keto delight. These steamed and pan-fried low-carb chicken dumplings are full of authentic Asian aromas. Delicious appetizers wrapped to perfection, without the unnecessary carbs.

Low-Carb Chicken Dumplings

This recipe is kind of a blue print for creating an amazing variety of dumplings. Replace the chicken with some ground pork, perhaps some shrimp, heck maybe even do a mix of chicken and shrimp. You can play around with the herbs and spices and create incredible favlour combinations. So go ahead, wrap your dreams in low carb cabbage wrappers and then eat it.

How To Make Low-carb Chicken Dumplings

First season the chicken with salt, Szechuan pepper, pandan powder and cayenne pepper.
Next is mix and combine ginger garlic paste, grated red onion, scallion and cilantro. Add sesame oil if you’re using any and combine thoroughly.
Separate the cabbage leaves. In a large pot, boil in lightly salted water for 5-7 minutes until tender. Remove the leaves from the pot but keep the water simmering on low heat.
After that stuff the individual cabbage leaves with the chicken filling and roll into dumplings. Then Steam the dumplings for 10 minutes over the boiling water.
You can additionally fry the dumplings in a pan with a tablespoon of olive oil to get a golden crust.

For the sauce is as simple as well, add peanut butter, sriracha sauce, ginger garlic paste, soy sauce, vinegar and cilantro in a small bowl. Mix until combined thoroughly. Then add oil and mix well. Sprinkle with salt and lime juice.

Low-Carb Chicken Dumplings

They go by many names. Minced meat encased in a wrapper, generally made from some kind of flour. Perhaps you know them as Chicken dumplings, potstickers, momo, dim sum, there are many names for them and come in versatile flavors. It’s time to turn this dumplings into a Keto delight. These steamed and pan-fried low-carb chicken dumplings are full of authentic Asian aromas. Delicious appetizers wrapped to perfection, without the unnecessary carbs.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine Asian
Servings 5

Ingredients
  

Dipping sauce

  • 1 tsp peanut butter
  • 1 tsp sriracha sauce
  • ½ tsp ginger garlic paste
  • ½ tsp tamari soy sauce
  • ½ tsp rice vinegar
  • 1 tsp fresh cilantro chopped
  • 1 tsp olive oil
  • ½ lime juiced
  • 1 pinch salt

Chicken dumplings

  • 1 green cabbage 10 leaves
  • 20 oz. ground chicken
  • ½ tsp cayenne pepper
  • ½ tsp Szechuan pepper
  • ½ tsp pandan powder optional
  • 1 small red onion grated
  • ½ scallion
  • 1 tsp fresh cilantro chopped
  • 1 tsp ginger garlic paste
  • 1 tsp salt
  • 1 tbsp sesame oil optional

Instructions
 

Dipping sauce

  • Add peanut butter, sriracha sauce, ginger garlic paste, soy sauce, vinegar and cilantro in a small bowl. Mix until combined thoroughly.
  • Add oil and mix well. Sprinkle with salt and lime juice. Combine well and set aside.

Chicken dumplings

  • Season ground chicken with salt, Szechuan pepper, pandan powder and cayenne pepper.
  • Add ginger garlic paste, grated red onion, scallion and cilantro. Mix well. Add sesame oil if you're using any and combine thoroughly.
  • Separate the cabbage leaves. In a large pot, boil in lightly salted water for 5-7 minutes until tender. Remove the leaves from the pot but keep the water simmering on low heat.
  • Stuff the individual cabbage leaves with the chicken filling and roll into dumplings.
  • Steam the dumplings for 10 minutes over the boiling water.
  • You can additionally fry the dumplings in a pan with a tablespoon of olive oil to get a golden crust.
  • Serve with dipping sauce and enjoy!
Dinner Recipes/ Healthy Recipes

Cheesy Pepper Jack Roasted Brussels Sprouts

These incredible Cheesy Pepper Jack Roasted Brussels Sprouts is easy, healthy, one pan side dish that ready in just 35 minutes. Delicious, tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan. Perfect side dish and guaranteed to be a crowd pleaser at your dining table!

Cheesy Pepper Jack Roasted Brussels Sprouts

These Cheesy Pepper Jack Roasted Brussels Sprouts are perfect side dish to any meal and only use a handful of ingredients and one sheet pan! Cheesy, low carb, keto-friendly, flavorful goodness straight out of the oven.

How To Make Cheesy Pepper Jack Roasted Brussels Sprouts

Ingredients for this recipe are :

  • Brussels sprouts
  • Onion
  • Olive oil
  • Butter
  • Garlic
  • Block of pepper jack cheese
  • Salt and pepper
  • Parsley – partially dried or freshly chopped (or you can replace it with basil)
  • Red pepper flakes (optional)

If you take a look at a brussels sprout, you will see a hard stem at the base. Trim that base off. Remove any leaves that appear to be turning yellow or browning. Slice them in half or quarter them. Slicing will depend on how large or small a sprout is. If they are very small, you can leave them whole and if they are very large, I would quarter them. When roasting, you want to make sure the vegetables are approximately the same size in order to guarantee even baking/cooking. Otherwise, you will end up with pieces that are cooking faster, therefore burning on the pan. Be sure to place the sprouts onto the pan cut-side down. This helps to create a crispy, caramelized coating along the cut edge

Cheesy Pepper Jack Roasted Brussels Sprouts

If you’re not a fan of pepper jack, you can swap it with mozzarella , provolone or your favorite cheese. Freshly grated melts sooo much better! Use freshly grated!

Preheat oven to 425 degrees F and coat a large nonstick skillet with cooking spray.
Trim and slice brussels sprouts. Removing any yellowish or browning leaves.
Place sprouts cut-side down onto the prepared baking sheet with onions.
In a microwave-safe glass measuring cup, melt butter. Add in olive oil, minced garlic, salt, pepper, and parsley. Stir well.
Drizzle butter mixture overtop of all sprouts.
Stir gently with a spatula to mix in the butter mixture.
Spray the tops with nonstick cooking spray to make sure they are thoroughly coated.
Bake for 20, remove and add cheese. Place under the broiler on LOW for 3-4 minutes, or until the cheese is melted and just starting to brown.

Cheesy Pepper Jack Roasted Brussels Sprouts

These incredible Cheesy Pepper Jack Roasted Brussels Sprouts is easy, healthy, one pan side dish that ready in 35 minutes. Delicious, tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan. Perfect side dish and guaranteed to be a crowd pleaser at your dining table!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 6
Calories 375 kcal

Ingredients
  

  • 2 pounds brussels sprouts (trimmed and halved)
  • ¼ cup butter (melted)
  • 1 small yellow onion (thinly sliced)
  • 1 tsp partially dried parsley (or freshly chopped)
  • 1 tbsp olive oil
  • ½ tsp salt (more or less, to taste)
  • 6 cloves garlic (minced - 1 tbsp)
  • 6 oz pepper jack cheese (freshly grated)
  • ¼ tsp black pepper (more or less, to taste)
  • red pepper flakes
  • freshly chopped parsley
  • black pepper

Instructions
 

  • Preheat oven to 425 degrees F. Spray a large (17-inch) baking sheet with nonstick spray.
  • Place the halved brussels sprouts onto the baking sheet, cut-side down. Discard any loose leaves. Top with sliced onions.
  • Melt the butter in a microwave-safe glass measuring cup. Add olive oil, parsley, minced garlic, salt and pepper. Stir well.
  • Drizzle the butter mixture over the brussels sprouts and give the pan a gently stir, making sure to keep the brussels cut-side down.
  • Spray sprouts with nonstick cooking spray - this ensures every bit is coated with oil.
  • Bake 20 minutes. During the last 5 minutes of roasting, grate the pepper jack cheese.
  • Please keep in mind that bake time may vary based on the size of the brussels sprouts. If they are on the smaller side, check at 12-15 minutes.
  • Remove the sprouts from the oven. They will have shrunk while roasting, so using a spatula, shift the brussels to one end, creating a single, yet crowded, layer. This will ensure all of the brussels are covered with the cheese and not the pan.
  • Top with cheese and return to the oven under the broiler on LOW for 2-4 minutes, or until the cheese has melted and starting to brown.
  • Remove and garnish with freshly chopped parsley, red pepper flakes, and black pepper. Season with additional salt, if preferred. Serve hot.