I may have mentioned that I eat a lot of salads. They’re especially easy to make and pack for my work-weekend meals. I make a big salad, and split it between containers for work. I can easily grab a salad and munch on it in between my duties at work.
Having recently been asked, again, why I don’t put dressing on my salad, I thought I’d just tell you.
- I like the taste of food. I don’t really need to put dressing on a salad to make it taste good. I think it already does.
- I don’t want to consume the extra stuff that comes in dressing. Some of it isn’t really good for you anyway.
- I haven’t yet learned how to make my own in a healthy way, but I do plan to. I especially want to try a vinaigrette utilizing raspberries. I will eventually get to this.
- Salads don’t really need dressings. JMHO
These are the salads I was referring to in the Misfits Market 0/7/19 post I recently made. I am working on eating healthier when when working, and salads are helping me to make that switch.
- Rinse produce and lay everything out on a towel.
- Pat dry with a second towel.
- Rip the lettuce into chunks.
- Cut the vegetables into bite-size bits.
- Throw it all into a big bowl and mix it by hand.
- Distribute between lunch containers.
- Use whatever vegetables you have on hand.
- Use leftover bits of any vegetables to make a simple salad. It doesn’t always have to be made with whole veggies.
- Pack with other meal items such as pot roast and potatoes, or chili.
- Top with chicken to make it a meal of it’s own.
Because I’ve been getting the Madness Boxes from Misfits Market every couple of weeks, I’ve come up with a few salad combinations. All I’m doing is using what I have on hand that week for fresh produce. I’m not adding meat, seeds, or nuts, unless I want something with it when I am actually eating.
This type of salad is also good for using up those odd bits of produce leftover from other meals.
Don’t feel like you have to follow this recipe closely. Just use what you have available.
- Rinse the produce well. Place on a towel and cover with another one. Press gently to dry produce.
- Break the lettuce and spinach up using your hands. There’s no kneed to use a knife.
- Slice the cucumber into rounds, then cut into halves or quarters.
- Chop the broccoli.
- Add everything to a bowl.
I take this a little further by breaking out the reusable containers and filling each of them with enough salad for a meal or a snack. With these in the refrigerator like this, I can just grab a salad when I want one. Easy-peasy!
- Serve with soup on a cool day.
- Serve with a meal of meat and potatoes.
- Add some grilled chicken and seeds or nuts and call it dinner!
- Use scraps so nothing goes to waste.
- Use produce from your own garden to save money.
Finally bought myself a cheese board! I’ve been wanting to for a while now. At some point I want to have my daughters over for some family time, and this will be a big hit. Who wouldn’t want to share the deliciousness with loved ones?
I love that this board has a place to keep crackers separate from the other foods on each side. I also love that you don’t necessarily need to have cheese on the board, though this arrangement has two goat cheese dips I’m sure you will love. (I’ll be sharing links to a few of these dips below.)
The combinations of foods to be placed on a cheese board seem endless, and I promise you I will be trying many. I might even share some more with you here on the blog. I can’t wait to use this at future get-togethers with family and friends.
Try to use organic foods when possible. Rinse and dry produce before use.
NOTE: I prefer goat cheese over that made from cow’s milk. I have an intolerance to cow’s milk, and am so happy to have an alternative cheese. Regardless, I don’t eat cheese all the time. It’s a real treat for me.
Fruit & Vegetables Cheese Board
1 cucumber, sliced
1 apple, sliced
1 pear, sliced
1 or 2 carrots, cut into sticks
1 or 2 celery stocks, cut into sticks
1 orange, sectioned
pineapple chunks or tidbits
1 or 2 goat cheese dips: Fig & Goat Cheese Dip, Almond & Goat Cheese Dip, Fig & Almond Goat Cheese Dip, Blueberry & Goat Cheese Dip.
All you’re doing is placing the food onto the cheese board in a pleasing manner. You can use my photograph as a guide, and experiment.
- Use your favorite fruits and vegetables.
- Try different types of dips and sauces.
- Leave the peels on apples, pears, cucumbers, and the like, for added nutritional value.
- On rare occasion, I order Chinese from a restaurant near work. It’s not the healthiest, but it is convenient. Every time I order, they send me at least four of the spoons that are used in the photo. I finally found a good use for them!
- Make your own Paleo crackers. Use a recipe you find online. They will be healthier than traditional crackers.
- If it will be a bit before you eat, dip apple & pear slices in lemon juice for about 30 seconds.
- Growing grapes, celery, and carrots, or other fruits and vegetables, will save you a good deal of money.
- Cheese boards would be great for any celebration.
Enjoy your cheese board!
I mentioned the other day that I was experimenting with making flavored goat cheeses. If you missed it, check out how it all came about in that post. Sometimes mistakes turn into good things.
This is the second recipe I tried. I must say I’ve enjoyed creating these recipes. And I’m happy to have something new to share with you here on the blog.
The consistency of this dip will depend on how much liquid you use.
Almond & Goat Cheese Dip
(I didn’t measure anything out. I just put some ingredients in a bowl, mixed it up, and called it good. Make this dip by trusting your taste buds!)
almond butter, and a little of the oil from the top of the jar
- Put it all in a bowl and mix with a fork, while also smashing it all together to break up the cheese and combine everything. Don’t worry about getting all the little chunks of cheese smoothed out. They add texture and taste great!
- Place in a small decorative bowl.
- Store leftovers in refrigerator.
- Look for sales on the cheese to save money.
- Couple coupons with a sale to save more.
- Serve with cucumber slices.
- Serve on a cheeseboard with fruits, vegetables, and Paleo friendly crackers.
(For when you do not have enough ingredients for a whole casserole) Children who can use an oven by themselves will find this easy. Younger children can put the casserole together for you to bake. To make this recipe even easier, you can prepare it when cleaning up after your Thanksgiving meal, and pop it in the oven the next day. You could also put it into the freezer to save.
leftover mashed sweet potato
- Put 1/2 tsp. water in each muffin pan cup that you will fill, and then fill each one you wont use 1/3 of the way with water.
- Put a few bite-size pieces of turkey in bottom of each cup.
- Add 1 tbsp. leftover vegetables.
- Cover the vegetables with mashed sweet potatoes.
- Bake at 350* until warmed through.
- Can be frozen. Flash freeze in muffin tins. Pop out and put into gallon size freezer bag. Get out as much air from the bag as you can.
Here is a vegetable bake for you to try. This does not take much time, and can be served as the main component of a meal or as a side dish. The best vegetables to use are the organic heirloom variety you grow yourself. Same with the herbs. Heirloom varieties of each taste better than non heirloom varieties.
The amount of each ingredient needed will depend on the size pan you are using, and the number of people being served. Think lasagna for basic amounts. I usually start with bulk purchased shredded cheeses and a jar of each grated cheese, as well as about 32 ounces of sauce and a bowl of tomatoes.
Beefsteak tomatoes work well, but you can use other medium to large varieties. Experiment. Also consider trying more than one type of tomato in your bake.
shredded mozzarella cheese
shredded mild cheddar cheese
grated Parmesan cheese
grated Romano cheese
Start by pouring ¼ cup of the sauce into the bottom of a baking dish and spreading to cover, then work in layers. You will be able to fit 2 or 3 layers into one baking dish, being sure to leave room at the top for another cheese layer.
Rinse the tomatoes well, and dry with a towel.
Cut the tops off and then slice the tomatoes about ¼ inch thick, placing some of the slices in a layer over the sauce. Spread more sauce over this.
Sprinkle mozzarella cheese over the slices, covering completely.
Sprinkle some of mild cheddar cheese over this, so as not to completely cover.
Shake some of each grated cheese over the other cheeses, then add another layer of tomatoes.
Spread the sauce again, then add the cheeses.
If there is room in the pan, start another layer.
If not, add a thin layer of sauce over the cheeses, and sprinkle the parsley on top.
Bake at 350* – 400*, depending on the oven, until the cheese is melted.
Use tomatoes from your garden and home canned sauce, to save money on this recipe.
Growing your own herbs and drying them will save you a great deal of money as well.
Try other types of cheeses as desired.
I love melons and berries, and find combining the two makes for some tasty recipes. These combinations are great for spring and summer.
This recipe makes a great side dish to any meal, but will also make a delicious snack or dessert.
1 cup cubed or balled seedless watermelon
½ cup blueberries
2 to 3 tablespoons coconut cream flavored with pure vanilla or mint extract to taste
Rinse the blueberries well. Lay them out one towel and pat dry with a towel.
Place the watermelon and blueberries in a salad bowl, and top with coconut cream.
I love strawberries, and I love coconut. I love mixing coconut cream with pure extracts to come up with different flavorings. This recipe uses pure mint extract.
Add add different toppings to this for variety, choosing something different each time you make it.
coconut cream flavored with pure vanilla extract to taste
3 large sliced strawberries
1 teaspoon baker’s cocoa
- Put a few tablespoons of cream into the bottom of a small sundae cup.
- Sprinkle with the baker’s cocoa and give it just a little mix.
- Add the sliced strawberries.
- Grow and/or pick your own strawberries to save money.
- Try using a different type of pure extract, such as almond or vanilla.
- Serve for breakfast with a turkey based egg scramble.
- Serve for dessert or a snack.
- Serve for lunch or dinner with a casserole.
Salads are common fare during the spring and summer months, as we try to eat lighter after a winter of hearty meals. Experimenting with different combinations of foods keeps our meals new and exciting. I don’t know about you, but I get so bored with food after a while I need to break out and try something different or I wont feel like eating at all.
This recipe is super-easy, and is so good. I use the same recipe for shrimp scampi that I used to make Lettuce Wraps: Shrimp Scampi & Veggies. As a matter-of-fact, I used leftover shrimp from the scampi made for that meal with no loss of flavor.
What a beautiful salad! How about making one for yourself.
about a dozen shrimp from the scampi recipe (I used the one from Paleoplan.com) (Hot or cold. does not matter.)
2 romaine lettuce leaves, rinsed, patted dry, and shredded
a little cabbage, shredded
3 slices cucumber, cut in fourths
3 slices zucchini, cut in fourths
7 or 8 sugar snap or snow pod peas
4 baby carrots, diced
- Layer the vegetables on your plate, however you like.
- Top with the shrimp scampi and a little of the sauce from the pan.
I try to use mainly organic vegetables when possible, though sometimes cost trumps everything.
This is a good-size salad, so I count it as a main meal.
- Use whatever vegetables you can get affordably to save money.
- Try different types of seafood.
What are your favorite salad recipes?
I love Parfaits. I put them into the sundae cups for a nice treat. I have real tea spoons with long handles that I place in the cups to add just a little fanciness to this treat.
any type of fruit that you like, and you can mix and match them
coconut cream flavored with pure vanilla, citrus, or mint extract
toppings such as cherries, crushed almond slivers, or unsweetened coconut cream.
- Put a tablespoon of cream in the bottom of the cup.
- Layer the cream and fruit until you get to the top.
- Add your choice of topping(s).
- These parfaits are great for daycare children to make, though adults may need to cut (or supervise the cutting of) the fruits.
- They are refreshing on a hot summer day.
- And they make great party treats.
- Serve at breakfast with an egg scramble.
- Serve for a dessert or snack.
- Serve as a side with lunch or dinner.
P.S. If you have any other parfait ideas that you would care to share, please post them in the comments section. Thank you.