The Mothership

This salad is always a fan favorite and super duper easy to prepare when you have limited time. The acidity of the balsamic mixed with the bite of arugula and onion really draws in those taste buds. I will put the portions here for both how I make for our household and then for large parties. This salad does not keep for more than a day as the dressing will wilt the arugula and could become slimy. You can always mix the dressing ahead of time and then add to the greens as needed.  Recipe for Home: 1.5 Tbsp Balsamic Vinegar 2 Tbsp. Avocado Oil 1 tsp of honey or less Kosher Salt (just a dash) pepper  5 ounces of arugula  Pine nuts Grape tomatoes,  halved (about 10) 1/8 Red onion, diced or thin slices Instructions: In the bottoms of a large bowl mix the balsamic vinegar, olive oil, honey, salt and pepper. Whisk together. I usually add small amounts of the kosher salt and pepper because they can be overpowering.  Place the arugula in the bowl and some of the tomatoe...

I have been on a lemon kick lately. And it’s feeling like summer. So I wanted to try a new salad fit for dinner. I found something similar to this on Pinterest but of course when I went to get the recipe - it wasn’t there. So I was left with a picture. I added a grocery list since you make three separate things and use like ingredients for each part. Hopefully, this helps your brain hurt a little less. This made about 3 servings. So here we go...inspiration from Pinterest. Grocery list (made about 3 servings): 1 lemon 1 large container of broth (at least 2 cups) salt pepper 1 English cucumber avocado oil 4 garlic cloves lentils, uncooked couscous, uncooked 1 brick of mozarella, or container of feta, or goat cheese pine nuts Ingredients: For the lentils: 1 & 1/2 cup lentils, uncooked 1 cup broth (or till lentils are covered) Dash of oil (I used avocado oil) 1/4 tsp. salt For the couscous: 1 cup couscous, uncooked bit of oil (I used avocado oil) ...

I really enjoy easy and healthy.  By the time I fix the foods for the three monkeys...I just want to eat quickly...so the faster and healthier the better. Since Easter just happened, we have an insane amount of hard boiled eggs in the house, all brightly colored.  And while I love a good hard boiled egg, I needed to make something to help get rid of more than one at a time.  I eat it on top of spinach and arugula, topped with some tomatoes.  Would also be good on wheat toast or on boats of romaine.  My mom ate it inside a slice of turkey today. I made a big batch so that I have plenty for the week:) Egg Salad: 6 hard boiled eggs, sliced or chopped 2 avocado, sliced into chunks 2 Tablespoons of soy yogurt (or regular, but plain flavor) 2 tablespoons of apple cider vinegar or juice from 1/4 of a lemon 1 tbsp. onion 1 Tbsp. dijon mustard (optional) 1 Tablespoon of banana peppers (optional) 1 tsp. relish Salt Pepper Mix it all together.  If...

I don't know about you, but when it comes to the summer, fresh ingredients call my name.  And the less I use my oven and stove-top the better! Plus we are always on the go to the pool or some other activity and I'm packing more than ever before.  I revel in the fact that we don't have a schedule in the summer so anything to make my morning lazier, the better.  I hate having to chop every single morning, so the less that occurs, then the easier my morning is and the faster we get out of the house! My favorite way to quickly have a healthy/fresh salad on the go is to chop up Salad Toppers!  I have about 5-6 salads that I cycle through.  They all require no extra dressing so it is super easy to pack them up.  I usually have spinach and a head of romaine lettuce in the fridge.  So that is all I need to prepare in the morning after I have made a large batch of a salad topper earlier in the week.  I take a handful of spinach, and two leaves of romai...

You can make this as large or as little as you like; it's super easy to make this recipe grow and grow by adding more cucumbers or more tomatoes.  This is good just by itself as a side to bring to a party, or as another salad topper!  It's so juicy that you don't need any dressing on your salad:)  This recipe makes a pretty big batch for me to put on top of my lettuce all week long. And as usually measurements are never exact ;) Greek Salad 2-3 large tomatoes, chopped 1-2 cucumbers, chopped 1/4 cup of chopped red onion 1/2 a can kalamata olives, pitted and halved 1/2 a brick of feta cheese, crumbled the juice of half of a lemon 2 Tbsp. of red wine vinegar salt & pepper 1/4 cup olive oil (maybe more) 1 Tbsp. of chopped parsley (optional) In a large bowl, mix he first 5 ingredients. In a small mixing bowl mix together the last 4 ingredients.  Pour liquid mixture over the tomato mixture.  Stir till combined.  When you mix it all together ...

This is a little healthier than regular, store bought chicken, and it's quick to make.  I feel less guilty when I eat this than if I buy it at a restaurant.  Plus, it tastes so fresh, and crunchy...I love me crunchy tasting things.  I make a big batch and then have it for the week to put over top of lettuce. Chicken Salad 2 cups of cooked chicken breast, Chopped (I bought an already cooked bird at the grocery, to save time, and just cut the breast meat off the bones). 1 Fuji apple, chopped into small pieces 1 &1/2 cups of chopped celery 1 avocado, chopped 1 cup of grapes, halved 1/2 cup of mayo (I used olive oil mayo) the juice from two, thick lemon wedges salt & pepper 2 Tbsp. of dijon mustard Mix all the ingredients together.  Eat right away or let it sit in the fridge for a while (I think it tastes best this way).  I eat it over top of spinach leaves and then sometimes I add cut tomatoes and chopped onion.  Or put it on toast wit...

I'm always looking for a way to make something a little more festive, a little heartier.  I don't really care for just a plain hot dog and salsa is good, but it's always better with avocado.  I also generally eat a salad for lunch, but a lot of times, I don't have the time to chop everything right there on the spot.  So I make this salsa/topper (and I usually make a lot of it) and I can use it for various things during the week.  Preparation is key to me eating well during the week when things get so hectic.  Here are the various ways I eat this: on top of a hot dog/brat/sausage on top of a bed of lettuce as a salsa with chips (or just a fork) on tacos on top of a burrito Recipe for goodness: 2 avocados, sliced and cut into bit sized pieces 1 can of corn, drained 1 large tomato 1 red/orange/yellow pepper, chopped (just one, not one of each) 1/2 red onion, chopped 2 cloves of garlic, minced 1 tsp. of Cumin Powder 1 tablespoon of olive oil or...