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One of the things I’ve consciously been trying, is centering my meals more around vegetables with the meat being the side dish or flavouring. This Steak Nicoise Salad totally satisfies all of my red meat cravings while keeping dinner healthy at the same time. Which is great because I’ve been trying to do smoothies for breakfast and salads for dinner more.
I usually buy a nice cut of steak, grill it with some olive oil, salt and pepper. While that’s grilling off – I boil the eggs, cook the potatoes and green beans and assemble the salad. (more…)
By: Abigail Keeso
I was inspired by a kale quinoa burger recipe I had seen floating around but the only problem was that it was packed full of unclean ingredients like processed cheese and bread crumbs. I swapped the dirty out and brought in the clean and voila! Perfection for my #thatcleanlife Spring Break Detox Challenge.
I called it a fritter but really, it could work as a burger. It’s best served on a bed of greens topped with the delicious Tangy Avocado Sauce. 100% clean and so, so, soooo delicious. Packed full of protein, dark leafy greens and topped with a dose of healthy fat with a zing of vitamin C. I like to make up a double batch, cook em’ all up and then freeze them. They are great to pull out of the freezer and reheat when you are running short on time.
So without further ado, here’s the recipe:
Stumped for dinner again? If you’re looking for something healthy and filling, I highly recommend making your own Tuna Nicoise Salad at home. I whipped this version up earlier this week, with what I grabbed quickly at the grocery store. If you don’t have Nicoise olives or any olives, don’t worry about it – just use what you have.
Sushi-grade Ahi tuna is a nice splurge. I bought one filet for about $10 at my local Asian market and split it between two servings. If you want to use a can of flaked tuna or a salmon filet or roasted shrimp instead – go for it. I also picked up some pre-made tamago egg slices from the sushi section as well. If you don’t can’t find this, use a hardboiled egg instead. Add potatoes, green beans, tomatoes, cucumbers or whatever vegetables you like!
- 1 filet, Ahi tuna
- Field greens salad mix, rinsed
- 1 cucumber, sliced
- 1/4 cup cherry tomatoes
- 1/2 cup green beans, trimmed and blanched
- 1 cup new potatoes, boiled with skin-on
- Sesame oil, sprinkle
- 2 hard boiled eggs, halved or store-bought tamago egg slices
- 1/4 cup Nicoise olives
- Salad dressing, your favourite or make your own French Vinaigrette
- Toss field greens, cucumbers, cherry tomatoes, olives into a large salad bowl and toss with your desired amount of salad dressing. Divide between two dinner plates.
- Arrange one hard boiled egg, and divide the green beans and boiled potatoes on top of each salad.
- Heat a non-stick grill over your stovetop on high heat.
- Brush your Ahi tuna filet with a sprinkle of sesame oil. Sear on each side for about 1-2 minutes once your pan is very hot.
- Slice your tuna and arrange on top of your two salad plates.
Enjoy your salad!
Look around you.
Is everyone eating a healthy salad at the office? It must be JANUARY!
Gone are the Christmas tins of chocolate cookies and big fat shortbreads. They’ve been replaced with things like pressed juices and jars of almonds. We know that you don’t win friends with salad, but your health will be winning with these salads that don’t suck. Here are 8 healthy salad recipes to try out this month:
One of my all-time favourite salads is this Shrimp Caesar Salad by Martha Stewart (above). The shrimp are tossed in chili powder and have a very subtle spice while the broken up corn tortillas give the whole thing a very satisfying crunch. The whole thing is very low calorie and great for pairing with a vegetable broth for lunch or dinner. (more…)