I don’t think of myself as someone who would order just a salad at a restaurant or look for salad recipes as meals, but once in awhile I come across some really amazing ones that just hit the spot. Giada’s lemony white bean and arugula salad is one of my favorites. It’s so bright and fresh, and with my addition of shredded rotisserie chicken breast, it made for a satisfying and substantial dinner. I’ve been traveling quite a lot for work and eating many wonderful dinners out with my co-workers, so I was excited to get back into my healthy eating! Just a few more months until the summer!
My mom made this super tasty and simple recipe for Dane and I while we were staying over my parents’ house, waiting for escrow on our new home. Well we finally moved in, and this is the first homemade recipe in my kitchen! This traditional Filipino recipe combines the savory flavor of soy sauce with the bright, tart flavor of citrus….soooo yummy. Marinating and slow cooking the onions in the sauce soaks up so much flavor as well. My mom adds sweet peppers as well which adds more flavor and color. I love to pair mine with nutritious roasted cauliflower!
Health tips: Low fat, heart healthy, diabetes friendly, low carb
I’ve been wanting to post a greek-marinated chicken recipe and while exploring for inspiration, found another tasty alternative to traditional green leaves and zucchini noodles…cucumber noodles! And how perfect is that with a greek-inspired dish right!? This recipe is so flavorful, yet so light and summery. The light saltiness of the Kalamata olives and feta cheese really compliment the bright herby and lemony flavors of the chicken and dressing. Being a huge cucumber fan (He just snacks on it whole, like a giant carrot), my husband said he prefers this over any other type of salad!
This recipe was inspired by a delicious grilled scallops and red pepper recipe I always loved by Paula Deen. But instead of roasting and wrapping red pepper around the scallops, I wanted to create a luscious, yet light and bright sauce. I saw a similar shrimp with red pepper aioli recipe that used egg yolks but wanted to cut down on the fat so I used non-fat green yogurt instead and replaced the shrimp with scallops. Scallops are not only luxurious, but actually have less cholesterol than shrimp, promote a healthy heart and are high in omega 3s! Plus, I can’t get enough of rosemary and lemon, so this recipe just sung to me. If you want to present an elegant, yet very easy and quick dish, this is the one!
This is one of my all-time favorite recipes. I came across the original recipe in Food & Wine magazine and just fell in love. It’s very light already, but I made a few alterations to make it even healthier. The combination of the citrus flavor with the tarragon is just divine, and that tomato butter just takes it over the top…plus it’s pretty easy. You’ll want to marinate for 2 hours so remember to prepare ahead! This bright dish is perfect for the spring and summer seasons!