Homemade Caesar Salad – “A Salad For Each Week” #34

Last week, I posted the carrot cake oatmeal recipe (which seemed to be a big hit with many of you!) that is inspired by Anna’s love of Grandma’s carrot cake. One of Anna’s other “Grandma” favorites is her Caesar salad. This is a salad that Anna, my mom, my niece, Gabby, and I fight over. You will often find one of us eating the leftovers out of the serving bowl! The photo for this salad is from our picnic last week at the park. I brought leftover chicken and added it to my salad for a complete meal, and since this is not an egg or mayo based dressing, it travels well. So here is the recipe, and I hope you enjoy one of our family favorites…

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Homemade Caesar Salad

-1 large head romaine, chopped
-1/4 cup extra virgin olive oil
-2-3 garlic cloves (I like 3!)
-2 teaspoons anchovy paste
-1 teaspoon dry mustard
-2 teaspoons Worcestershire sauce
-1/4 teaspoon pepper
-1/4 cup freshly grated Parmesan cheese
-Whole grain croutons if desired

Place oil in a mason jar. On a cutting board, place anchovy paste and dry mustard into a pile. Begin to finely mince garlic in with the mustard and paste. Scrap into mason jar, add in Worcestershire sauce and pepper. Seal and shake.
In a large bowl, pour half of dressing into the bottom. Add in romaine and toss to combine. Drizzle additional dressing over top of salad and add Parmesan cheese and croutons if desired. Toss again and serve. Makes two servings in my house or about 6-8 in a “normal” household :)

Make extra dressing and then check out link #17 below – Caesared Brussel Sprouts – yummy!

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 Now THIS is a Caesar Salad bowl!

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

 

Eat Like the Koala

albino-koala

Did you know the Koala means “no drink”? Koalas rarely drink water because they stay hydrated from eating the eucalyptus plant. These little guys serve as a great reminder to us to eat our water from God’s creation! Replacing all the processed foods you find here in the States with real food, help you to stay hydrated, refreshed, and energized. Here is an excellent visual for which fruits and vegetables contain the most water:

waterfoods-site

Orange Date Smoothie

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This is a great “pre-made” smoothie to have in the morning since the dates need to soak. Simply pour the almond milk over them, place in fridge, and add in the remaining ingredients in the morning. Dates are full of potassium, fiber, and magnesium all which aid in controlling blood sugar levels.

Orange Date Smoothie

  • 8-10 dried dates

  • 16 oz unsweetened almond milk

  • 1/3 cup oats

  • 2 tablespoons orange juice

  • 1 teaspoon orange zest

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon cinnamon

Coarsely chop dates. Place dates and oats into blender. Pour almond milk over them and allow to soak for at least 10 minutes (even longer is better). Blend on high for 30-60 seconds. Add in all remaining ingredients and blend until thoroughly combined. Sip and savor! Makes 2-3 servings.

Carrot Cake Oatmeal

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This is for my Anna…the lover of Grandma’s carrot cake. I’m happy to serve this sweet treat to her for breakfast… All things “earthy” and yummy!

Carrot Cake Oatmeal

  • 1 cup oats

  • 1 medium carrot, grated

  • 1 Tablespoon honey

  • 1 teaspoon cinnamon

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon ginger

  • 1 teaspoon vanilla extract

  • 1/4 cup raisins

  • Pecans, chopped

  • Unsweetened almond milk- amount it takes to reach desired consistency

Cook oats according to directions (or however you normally prefer do it). Add in carrots, honey, spices, and vanilla. Stir until combined. Pour in almond milk and raisins and stir again. Top with pecans and an extra drizzle of honey.

Anna’s other favorite – Carrot Cake Muffins

 

 

Homemade Pizza Dough for Now and Later

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Made organic whole wheat pizza dough today! We doubled the recipe so we can freeze the rest for future opportunities- calzones, pigs in a blanket, empanadas, and pizza of course (like Aleyah’s Cuban pizza)! I have come to love the pizza dough recipe that I once saw on Bobby Flay’s show, but it was actually Wolfgang Puck’s recipe that he was “borrowing”. In order to freeze this, I punch down the dough after rising, wrap in plastic wrap, and place in a freezer bag. The dough defrosts within an hour or so, making it an easy lunch or dinner option. We also made gingery broccoli and carrot salad that Anna loves. Buon appetito!

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Click ‘Like’ For My Girls’ Art!

I need your help! Take 60 seconds and click on the two links below and hit the ‘like’ button on each one. My girls spent a good bit of time decorating these pointe shoes that are entered in a contest at our local dance shop – Melbourne Dancewear – a place we frequent and spend a good bit of money! If their shoes receive the most ‘likes’, then they win a gift card. THANK YOU!!!

Click here for Shoe 1

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Click here for Shoe 2 

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“The Southeast” Summer Salad – “A Salad For Each Week” #33

Mint from my garden, mangoes from Merritt Island, peaches and grape tomatoes from the West North Carolina Farmer’s Market (our recent vacation spot), and a cucumber from Publix (I was “desperate” ;-) ) make this super refreshing salad. My girls loved this when I made it the other day while Scott and Joel were out and about. We often forget that eating fresh fruits and veggies are EXTREMELY hydrating and wonderful for our bodies from our skin to our vital organs.

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“The Southeast” Summer Salad

2 cups cherry tomatoes, cut in half

1 large mango, sliced into bite-sized pieces

2 medium peaches, sliced into bite-sized pieces

1 medium cucumber, chopped

2 Tablespoons fresh mint, chopped

2 teaspoons clean oil (olive, seed or nut oil, or coconut oil)

2 teaspoons balsamic vinegar

Dash of Salt

Combine oil, vinegar, and salt in a large bowl. Whisk together. Add fruits and veggies and mint. Gently stir to evenly coat. I like to serve this almost immediately. If wanting to serve later, I like to add the mango and peaches in just before plating so the fruits (esp. the mango) don’t get too mushy.

 

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

 

Farm Fresh Peach Crisp for Breakfast

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We had the wonderful opportunity to purchase a ton of farm fresh peaches on Thursday. Today, I treated my family to an early morning surprise with this dessert-like breakfast. I also foresee many peach smoothies in our future. :)

Farm Fresh Peach Crisp

Filling:

  • 5-6 peaches, sliced

  • 1 Tablespoon orange juice (apple works well too)

  • 1 teaspoon organic starch

  • 1 teaspoon chia seeds

  • 1 teaspoon cinnamon

Topping

  • 2/3 cup oats

  • 1/3 cup whole grain flour (I used millet flour. It’s high in protein which my “always hungry” bunch needs.)

  • 2 Tablespoons ground flax

  • 1 teaspoon cinnamon

  • 1 Tablespoon coconut oil

  • 1 Tablespoon organic butter

  • 1 Tablespoon pure maple syrup

Preheat a well-oiled, cast iron skillet in a 375 degree oven.  In a small bowl, mix starch, chia, cinnamon and juice.  Let stand 5 minutes.  Make crumb topping by mixing oats, flour, flax, and cinnamon. Add in oil, butter, and syrup and mix with a fork or fingers until crumb-like. Pour starch mixture over sliced peaches and gently stir. Remove skillet from oven and place peaches into hot skillet. Drop crumb mixture evenly over peaches. Bake at 375 for 20-25 minutes until bubbly around edges.  Remove and allow to rest at least 5 minutes until juices set up firmly. If desired, serve with a dollop of greek yogurt, flavored with honey and cinnamon.

Tomato and Carrot Balsamic Salad – “A Salad For Each Week” #32

Tomato and Carrot Balsamic Salad

Tomato and Carrot Balsamic Salad

Carrots, tomatoes, and basil are growing in our garden! These summertime veggies create one of my husband’s favorite (and VERY simple) salads.Tomatoes contain high levels of vitamin C and K and biotin. Their antioxidant properties have been researched and found to decrease cancer risks and aid in bone health. Carrots are also high in vitamin K and biotin, but supply a tremendous amount of vitamin A giving the body a significant punch of antioxidants.

 

TOMATO AND CARROT BALSAMIC SALAD

1 pint cherry tomatoes, cut in half

2 large carrots, chopped

1/4 cup fresh basil, chopped

1 Tablespoon extra virgin olive oil

2 teaspoons balsamic vinegar

Salt and pepper to taste

Combine oil, vinegar, and s&p in a large bowl. Whisk together. Add tomatoes, carrots, and basil. Gently to stir to evenly coat. Refrigerate until ready to serve.

 

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

Sweet Potato Home Fries – “A Salad For Each Week” #31

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Sweet potatoes and peppers are naturally high in vitamin C. Sweet potatoes also offer TONS of vitamin A in the form of beta carotene and have shown to play a significant role in battling inflammation within the body. Here is another interesting tidbit about sweet potatoes and the antioxidants that they naturally provide (from Nutrition Health Articles):

Sweet potatoes have their own built in system to aid healing if the potato has any type of physical damage such as a bruise or cut. These are storage proteins called sporamins that rush to the site of the damage and aid in the healing process. The role of the sporamins doesn’t stop just because we cook the potato and set it on the supper table for consumption. In fact, once we eat the potato, our digestive system benefits from their antioxidant benefits.

Sweet Potato Home Fries

  • 2 large sweet potatoes, cooked and cut into 1″ pieces

  • 1/4 cup onion, diced

  • 1 yellow pepper (or red or orange), sliced and cut into strips

  • 2 cloves garlic, minced

  • 1 Tablespoon coconut oil

  • Salt and pepper to taste

  • Fresh parsley

Heat coconut oil in pan over medium heat. Saute onion, garlic, and peppers for about 5 minutes. Add potatoes and increase to medium-high heat. Allow to cook several minutes until potatoes are browned and then flip and cook another 4-5 minutes. Remove from pan and season with salt, pepper, and top with parsley. Serve immediately or serve chilled – your choice :)

Makes 4-5 servings

*Sometimes I toss some kale into the pan as well.

*I also like to eat this over cottage cheese.

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

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