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Beet & Goat Cheese Salad hmmm…I think I have a thing about making and posting recipes with food I really disliked at one time or another. And, believe me there isn’t much I don’t like! Beets are definitely one of them and goat cheese was another. I’m actually still not totally fond of goat cheese but it also depends on the type and what it’s with.  I prefer domestic over imported because it is not as strong of a gamey taste. And, if you love goat cheese you are probably saying well that’s exactly why I like it! Plus, I have always wanted to love beets because they are so healthy for you.  

I can honesty say now I really do like them.  Especially roasted (preferably cubed roasted in the oven then on top of salad if they make it that far!)!  These are not even roasted at least I don’t think they are. And, drum roll…I actually bought them instead of making them myself. Never go shopping hungry – but who picks up “beets” when they are hungry??  I probably wouldn’t of initially done that 1) I rarely buy premade food from the store. Not that I’m a food snob but I honestly haven’t ever tasted anything that is really good or good for you that is pre-made in the supermarket and 2) I had already taste tested these packaged beets at my best friends house a long ago. And, literally couldn’t stop eating them!  3) Plus, the only ingredient on the label was beets and it was whole and vacuumed packed – so what’s not to love, no messy red stains all over.

The only thing I actually made was the balsamic reduction and truthfully you can easily buy that too  – although check the label for any high fructose corn syrup because then that wouldn’t be good!

You could easily put this on top of some bitter greens like arugula and make it extra fancy but I enjoyed it just like this.

Now the most important thing is beets are a powerful nutrient dense root vegetable!  They contain folate, manganese (good for bones, liver, kidneys & pancreas), potassium (essential for healthy nerve and muscle function) and copper; fiber, magnesium, phosporus, vitamin c, iron & vitamin b6.

Here’s the amazing benefits of why you should add beets to your diet:

  • helps lower blood pressure
  • fights inflammation (contains betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress)
  • anti-cancer properties (powerful phytonutrients)
  • immune boosting and nutrient dense 
  • helps detoxify your body

Beet & Goat Cheese Salad

Such an easy delicious beet recipe ~ I really can't call this a recipe because that is how easy it is. 

Course Appetizer, Salad, Side Dish
Servings 2 - 4
Author Stacey Diverde

Ingredients

Balsamic Reduction

  • 1/2 cup balsamic vinegar
  • 3 tbsp honey

Salad

  • 3/4 cup goat cheese domestic (I prefer a log)
  • 1 pckg beets store bought (vacuum packed) whole beets
  • 1/2 cup walnuts
  • Himalayan pink salt

Instructions

Balsamic Reduction

  1. In a saucepan add balsamic and honey and reduce to desired consistency.  ( until it sticks to a back of spoon)

Salad

  1. Quarter the beets, divide them amongst the plates.  Top with goat cheese and walnuts (optional:  toast or sweeten them with a little honey over medium high heat until they are just starting to brown) and drizzle with the balsamic reduction.  Sprinkle with a little Himalayan pink salt.

This chinese chicken salad is so good!  We love it and I don’t make it often enough.  I often used to make this for appetizer parties and serve them in the chinese containers with chopsticks.  I have them on hand so that is how my kids love to eat this salad in the containers.

We had it for dinner last week but it’s also great to have it on hand for the week for lunch since it has a protein in it as well!  It’s easy to put together and you can even use left over chicken if you wish from a roasted chicken because it’s the dressing that makes it so flavorful along with all the crunchies that is added.

Let me know how you like it in the comments!  So so good! 

Chinese Chicken Salad

This is a yummy chinese chicken salad that you going to want to make often!

Course Main Course
Servings 4
Author Stacey DiVerde

Ingredients

Chicken/Marinade for Chicken

  • 1.5 lbs organic boneless chicken breast (sliced in half/lengthwise)
  • 1 cup cilantro
  • 1/2 cup tamari sauce (low sodium)
  • 3 cloves garlic grated
  • 1 ea lime juiced
  • 1/2 cup extra virgin olive oil (or avocado oil)
  • 1 tsp fresh ginger grated

Salad Ingredients

  • 1 head romaine lettuce chopped
  • 1/2 head napa cabbage chopped
  • 4 ea carrots shavings (done with a peeler)
  • 1 bunch cilantro chopped
  • 1 package sliced roasted almonds
  • chow mein noodles La Choy or Wonton Strips (not GF)
  • 1 can sliced water chestnuts
  • 2 bunches scallions sliced

Chinese Dressing

  • 1/2 cup tamari sauce (low sodium)
  • 3/4 cup avocado oil
  • 1/4 cup rice vinegar
  • 1 ea lemon (a juicy one) squeezed
  • 2-3 tsp fresh ginger finely grated with microplane
  • 1 clove garlic finely grated with microplane
  • 1 tbsp raw honey
  • 1 tsp organic sesame oil

Instructions

Chicken

  1. Preheat your oven to 385.  Cleanup the chicken then slice chicken lengthwise so it's not as thick and set aside.

  2. Meanwhile, put all the ingredients for the marinade in a blender and blend it up.

  3. Pour over the chicken in a dish and let marinade for at least a 1/2 hour or several hours if you wish but not necessary. 

  4. Grill the chicken over medium high heat for just a few minutes on each side to get grill marks (or you can grill it on your bbq if not using a grill pan).  Finish in the oven for approximately 10 minutes depending on how thick your chicken is.  Then let rest, and slice on a diagonal to add to the salad when ready.  

  5. Alternatively, you can just use plain chicken either from a whole roasted chicken or plain baked chicken breasts and still be just as good!

For the Dressing:

  1. Add all the ingredients together in a jar or whisk in a bowl. Adjust to your taste.  Note: this makes a lot of dressing and not intended to use on the salad in one sitting.  

For the Salad:

  1. Just chop all the vegetables, cilantro, add the chicken, sliced almonds and water chestnuts.  Toss the dressing together with the salad and add the chow mein noodles when serving.  Note: the dressing is not intended to use in one sitting (it makes a lot) add as you see fit.  I like to have it on hand for the week (stored in the fridge)

Recipe Notes

The chinese chow mein noodles listed here are not gluten free but are great if you are not gluten free because they add another layer of crunch.  Either leave them out if you are GF or look for gluten free chow mein noodles. They are a bit hard to find but you can purchase them online or sometimes you can find them at Whole Foods or your local health food store. My kids love them and I did too before I was GF. They add that extra crunch.

This shaved winter brussel sprout salad is delicious and light!  I’ve made it a few different times over the last few weeks for my clients.  It’s always a welcome addition in the winter.  Although not completely necessary to make the dish with a mandoline, it makes it so much easier to get the thin shreds you want.  You can also use a food processor shredding blade or a sharp chefs knife will work as well but may take you just a bit longer.  These are the times when you wish you had one!

I purchased mine on Amazon – Swissmar Borner V Power Mandoline and have had it for many years and use it often.  It works great because it’s a very sharp blade!  You have to be careful for ones that are not as sharp because that could be dangerous for slipping.  And on the other hand you have to be careful because whatever you are cutting you don’t want to go all the way down to your fingers or you will slice them.

Try this delicious salad as a light lunch or as a side with your dinner.  It’s delicious and comes together so quickly.  It also holds up in the fridge for a few days too so it’s an added bonus!

Winter Shaved Brussel Sprout Salad

Delicious raw winter salad!

Course Main Course, Side Dish
Total Time 15 minutes
Servings 6 servings
Author Stacey DiVerde

Ingredients

For the Salad:

  • 2 packages raw brussel sprouts shaved
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • 1/2 cup shaved parmesan (or buy pre-shaved) BelGioioso Parmesan Shaved Cheese, 5 Oz

For the Dressing

  • 3 ea lemons freshly squeezed
  • 3-4 tbsp raw apple cider vinegar
  • 1/2 tsp grated garlic
  • 1 tsp Himalayan pink salt
  • 1/2-1 tsp dijon mustard
  • 2 tbsp raw honey
  • 1/8 cup extra virgin olive oil

Instructions

Instructions for salad:

  1. Shave the brussel sprouts with a mandolin being careful of your fingers in a large bowl.

  2. Add cranberries, slivered almonds and shaved parmesan.

Instructions for Dressing:

  1. In a glass jar or bowl, squeeze lemons, add rest of ingredients and shake the jar or whisk to emulsify and toss well into the salad. Adjust seasoning to your taste.