salad Archives - Ari's Menu

Egg Salad with Bacon

February 18, 2015 · by Ari · Leave a Comment

Lightened up, protein packed egg salad with bacon is a delicious and easy recipe for a make ahead lunch, or a quick and simple dinner. Just a handful of ingredients and tons of flavor–you will never want to go back to regular egg salad again!

Okay, so I am a huge egg fan. Pretty much any way you can prepare them, and for any meal of the day, I’m game. They are such a great, inexpensive and healthy way to get protein, so when I got the opportunity to work with Eggland’s Best, I was immediately on board!

Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info.

I was super excited to find out they sell hardboiled eggs cooked and peeled. It made making this egg salad so easy. I often hard boil several eggs at once to keep them on hand, but when I’m in a time crunch, it’s great to have the option of having all of that done for me. Plus, boiling eggs is one of those simple things that I always manage to mess up.

To add even more protein to this egg salad (and cut some of the fat), I swapped most of the mayo with nonfat plain Greek yogurt. You can always use all Greek yogurt, but I find that the tiny bit of light mayo really does add to the flavor and makes it taste more like traditional egg salad.

A few weeks ago, I happened to have some left over cooked bacon lying around so I threw some on my egg salad sandwich. It.Was.Awesome. Like, I never want to eat my egg salad without it again. It’s one of those amazing secrets I almost wish I didn’t know, but now I know and there is no going back.

I also add a little Spike seasoning. My mom always put it in our egg salad growing up, and it’s an other one of those things that I just can’t do without. I literally use it on everything, but it is mandatory in my egg salad. Of course, you can replace it with whatever spices you like to keep on hand, but I recommend going with the Spike–you will thank me for sure! 🙂

Egg Salad with Bacon

Author: Ari Ziskin

Recipe type: Entree

Prep time: 5 mins

Total time: 5 mins

Serves: 3

Lightened up, protein packed egg salad with bacon is a delicious and easy recipe for a make ahead lunch, or a quick and simple dinner. Just a handful of ingredients and tons of flavor--you will never want to go back to regular egg salad again!

Ingredients

6 hard boiled eggs, peeled and chopped (I used Eggland's Best)
¼ cup nonfat plain Greek yogurt
1 tablespoon light mayo
light pinch salt
generous pinch pepper
generous pinch Spike seasoning (optional, but recommended)
4 slices center cut bacon, cooked and chopped

Instructions

Mix all ingredients together in a large bowl until well combined. Serve immediately on sandwiches/lettuce/etc., or store refrigerated in an airtight container for up to 5 days.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Loaded Sweet Potato Salad

October 6, 2013 · by Ari · 17 Comments

A healthy twist on a loaded baked sweet potato and potato salad. Looking for more sweet potato recipes? Check these out!

Last month we hosted a barbecue at our house. I like to do a BYOM&B (bring your own meat & booze)–I make all the sides and desserts, and everyone can choose their own meat (or non-meat) and whatever they want to drink. It saves a lot of money, and you don’t have to worry so much about numbers, RSVPs, etc. It can be more laid back, and it makes it easier to invite all your friends.

I created something like 5 new recipes that day, and they all turned out amazing. Let me tell you, that never happens. It was a miracle. For the sides, I made a Thai peanut slaw (coming soon…) and this baby. There was a big debate over which side was better. Nobody could agree, but I can tell you that this was Steve’s favorite. Mine too. 😉

The recipe is super easy, and other than the time spent cooking the potatoes, it comes together in minutes. I just took a little spin with the concept of my loaded baked potato salad, and it was literally love at first bite. The sweetness of the sweet potatoes with salty bacon and tangy goat cheese…uggghhh–it’s just so right.

And I love how this is a side dish that’s perfect for all seasons–it’s perfect for a summer barbecue, but to me the sweet potatoes scream fall, and it’s such an easy dish to throw together that you can literally take it with you to just about any party, or even eat it as a meal for lunch! The Greek yogurt packs it with protein while the sweet potatoes add healthy carbs, and tons of vitamins. It’s literally the best of every world.

Loaded Sweet Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Loaded Sweet Potato Salad

Healthy, protein and vitamin packed loaded sweet potato salad with Greek yogurt, goat cheese and center cut bacon

Ingredients

2 lbs sweet potatoes
1/2 lb center cut bacon, cooked and crumbled
1 heaping cup nonfat plain Greek yogurt
1/4 cup scallions, thinly sliced
1/4 cup crumbled goat cheese (I used and herb goat cheese)
Generous pinch each salt and pepper

Instructions

Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and cook until softened, about 45 minutes. Let cool for 15-20 minutes.
Cut baked sweet potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

http://www.arismenu.com/loaded-sweet-potato-salad/

Sweet Potato Avocado Salad

September 11, 2013 · by Ari · 21 Comments

You know that feeling when you’re super excited for a long weekend, but getting ready for it is so stressful that by the time you’re done getting ready for said long weekend, you feel like you need a second long weekend just to recover from it? Yeah…I’m there.

Tomorrow morning (at some hour that shouldn’t even be legal), Nicole and I fly to Minneapolis for the Healthy Living Summit. It seems like we’ve been anticipating this day foreeevvvverrrr, and I can’t believe it’s finally here! This week has been spent getting things taken care of at work, and putting the final touches on our presentation. I’m totally nervous, but mostly excited for the next 4 days!

So in my absence, I leave you this salad. I wasn’t sure if it was a salad or a salsa. I mean, it’s actually nothing like salsa, except it kind of reminds me of a salsa? Kinda like this one. Anyway, I first made this salad when I was staying with my friend Karisa this summer, and one bite in I knew I needed to make it again so I could share it with you guys. It is hands down one of my favorite things I’ve ever eaten. The sweetness from the sweet potatoes against the spicy jalapenos and creamy avocado…ugggghhh, it just all…fits. Like a glove.

This recipe is so simple, and aside from the time spent roasting the potatoes, it all comes together really quickly. Just a few fresh ingredients, and totally fool proof–the perfect side for some grilled chicken or steak for a nice, easy, and healthy weeknight dinner!

Sweet Potato Avocado Salad

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Approx 6 servings

Sweet Potato Avocado Salad

Ingredients

2 medium sweet potatoes, cut into 1" pieces
3 tbsp olive oil, divided
Salt and pepper
2 large avocados, cut into 1" pieces
1/2 red onion, finely chopped
1 jalapeno, seeded and finely chopped
Handful fresh cilantro, chopped
Juice of 1 lime
1 tsp honey or agave

Instructions

Preheat oven to 400. Line sweet potatoes out on a large rimmed baking sheet. Drizzle with 2 tbsp olive oil and season with a generous pinch each of salt and pepper. Roast until tender, but not mushy, about 40 minutes. Let cool slightly.
In a large bowl, add cooked sweet potato, remaining tablespoon olive oil, avocado, onion, jalapeno, cilantro, lime juice and honey/agave. Toss together lightly to coat. Serve immediately. May be served warm or cold. Keep leftovers refrigerated in an airtight container for 3-5 days.

http://www.arismenu.com/sweet-potato-avocado-salad/

BBQ Chicken Pasta Salad

September 2, 2013 · by Ari · 20 Comments

Hi friends! Did you guys have a good 3 day weekend? I had to work a little bit this evening, but I had most of the day off, and we had a great time on Sunday having friends and family over, grilling, eating tons of food, and later on playing Cards Against Humanity. It was my first time ever playing, and now I’m pretty much in love with the game. Everyone had a great time, and I got lots of compliments on the 5 new recipes I created for our get together.

But now I have to go back to real life, and it’s almost Tuesday, and Tuesday after a 3 day weekend is even worse than a regular Monday. But at least it’s a short week. And I do actually really enjoy my job, but I also really enjoy lounging around the house getting caught up on How I Met Your Mother.

So, let’s talk about this salad. Whenever people ask me what my tips are for staying healthy, one thing I always say is to make lunch over the weekend that you can take to work 4 out of the 5 days of your work week. Pick a day and go out to lunch because it’s fun, and it will help you from getting sick of eating the same thing, but I find that just making a lunch for the week keeps me on track–I know exactly what I’m going to eat, and I create something healthy and delicious that I’m excited to eat multiple days in a row.

That could not be more true about this salad. Sweet and spicy slow-cooked bbq chicken with plenty of veggies, creamy Greek yogurt, and bold cilantro make this salad absolutely irresistible. In fact, I found myself trying to eat it for lunch, dinner, and once even breakfast! It’s got tons of lean protein and healthy, whole grain carbs, with a good amount of veggies thrown in there too (and you can always add even more veggies!). You won’t even want to go rogue and hit up Subway if you have this stuff around!

BBQ Chicken Pasta Salad

Prep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours, 20 minutes

Yield: 6 servings

BBQ Chicken Pasta Salad

Ingredients

For the bbq chicken:

1 1/2 lb boneless skinless chicken breast
1 lb low sugar bbq sauce

For the salad:

2 cups dry whole grain penne (brown rice, quinoa, whole wheat, etc.)
1/2 red onion, finely chopped
2 red or orange bell peppers, chopped
handful fresh cilantro, chopped
1/3 cup nonfat plain Greek yogurt

Instructions

Place chicken and bbq sauce in a slow cooker. Cook over low heat for 5 hours.
Cook pasta according to package instructions. Drain and rinse.
Remove chicken from slow cooker and use to forks to shred. It will come apart very easily.
Place shredded chicken, cooked pasta and all remaining ingredients in a large bowl and toss to combine. If desired, spoon in a little extra bbq sauce from your slow cooker. Store refrigerated in an airtight container for up to one week.

Notes

You may use rotisserie chicken or any cooked chicken breast and approx 1/3 cup bbq sauce if you don't want to use a slow cooker.

http://www.arismenu.com/bbq-chicken-pasta-salad/

Drink & Dish: Mediterranean Quinoa Salad

August 1, 2013 · by Ari · 16 Comments

There are few things I love more than a fresh summer salad. It’s hot outside. I don’t want to spend hours cooking inside and then put hot food into my hot body. Haha, hot body. Who says things like that??? I mean temperature wise…obviously…

I love bringing healthy sides to barbecues and get togethers. There are so many “salads” filled with gross mayo that don’t even taste very good that seem to be the tradition, and I just don’t get that. I wanted to create a salad that can wear many faces. Healthy side dish? Check. Vegetarian meal option? Check. Vegan meal option? Just leave out the cheese (which makes me cry, but if you’re vegan, you’re probably used to that by now). Serving of veggies? Yeah, got that too. My salad is a chameleon.

This is also one of the simplest, easiest, and fastest dishes I’ve ever made. Seriously, as I wrote up the instructions, I thought to myself “That’s it? What did I forget?” because honestly, I feel like I always forget something. But for real, that’s it. If you cook the quinoa ahead of time and already have roasted red peppers on hand, it literally takes 5 minutes.

Nicole and I always brainstorm together on what we will create for our Drink & Dish episodes that will complement each others’ recipes, but this time it truly was a match made in heaven. Her cucumber gin fizz is the perfect pairing to this salad. I’m not usually a gin person, but it was so light and refreshing, you’ve got to check it out! Also, check out our latest D&D episode!

..

Drink & Dish: Mediterranean Quinoa Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 12-16 servings

Serving Size: approx 1/2 cup

Drink & Dish: Mediterranean Quinoa Salad

Ingredients

1/2 cup dry quinoa
1 large persian cucumber, chopped
1 small 2-2.5 oz can sliced black olives
1/2 cup crumbled feta cheese
2 large red bell peppers, roasted and chopped (or 1 cup chopped roasted red peppers from a jar)
1 cup cherry tomatoes, halved
1 tbsp olive oil
2 tbsp balsamic vinegar
generous pinch each salt and pepper

Instructions

Cook quinoa according to package instructions. Drain and cool.
Place cooked and cooled quinoa along with all remaining ingredients in a large bowl. Toss to combine. Serve immediately or store refrigerated in an airtight container for 5-7 days.

http://www.arismenu.com/mediterranean-quinoa-salad/

Black Bean Burger Salad

June 16, 2013 · by Ari · 27 Comments

In the summertime, the only things I crave other than burgers (and grilled food in general) are big, delicious, cool and refreshing salads. I’m not talking the kind of “salad” that is some lettuce thrown on a plate and then drowned with ranch dressing. My salads need to be loaded with flavor, and they have to have a little something special to keep me interested.

I also always love a new way to eat one of my favorite foods. I fell head over heels for these black bean burgers at first bite, and since I almost never make the same meal twice, I wanted a new way to enjoy them. I have to say, I like them even better this way!

The bold, spicy burgers balance perfectly with the fresh, crisp lettuce and cucumber, and the sweet tomatoes, peppers, roasted corn and dried cranberries. And that tangy, creamy goat cheese on top? Flavor heaven. Not to mention the sweet and spicy cilantro lime vinaigrette. It is legit the best salad dressing I have ever tasted.

If you don’t do dairy, you could leave the goat cheese off and replace it with avocado. I mean, you should probably just add avocado anyway to all things, but especially if you leave the cheese off. This salad is perfect for summer (or any time), and I even continued to make it with my left over black bean burgers for the entire rest of the week! You can also easily double or triple it if you’re serving a bigger group!

Black Bean Burger Salad with Cilantro Lime Vinaigrette

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 2 servings

Black Bean Burger Salad with Cilantro Lime Vinaigrette

Ingredients

2 ears corn
1 tbsp olive oil
salt and pepper
1 heart of romain, chopped
1 cup cherry tomatoes, halved
1 red bell pepper, chopped
1 large cucumber, chopped
1/3 cup dried cranberries
2 black bean burgers*
3 oz goat cheese

For the Cilantro Lime Vinaigrette:

2 limes
1/4 cup olive oil
2/3 cup cilantro
1/2 jalapeno, seeds removed
1 clove garlic
1 tbsp honey
1 tbsp balsamic vinegar
2 tbsp water
1 tsp cumin
pinch salt

Instructions

Drizzle corn with olive oil and season with salt and pepper. Roast at 400 until golden and tender, about an hour.
Prepare the dressing by adding the zest of 1 lime, and the juice of two with all remaining ingredients in your food processor and pulsing until combined and smooth, about 1 minute.
For the salad, gently toss together roasted corn, lettuce, tomato, bell pepper, cucumber, and cranberries. Transfer to serving dishes. Crumble 1 black bean burger and 1.5 oz goat cheese on top of each salad. Serve with prepared dressing.

Notes

*Store bought/frozen black bean burgers may be used. Cook per package instructions before adding to your salad.

**To keep vegan, avocado may be subbed for goat cheese and agave may be subbed for honey in the dressing.

http://www.arismenu.com/black-bean-burger-salad/

Roasted Corn Black Bean Salad

June 5, 2013 · by Ari · 13 Comments

You guys…it is HOT here. Have I mentioned that? Complained about highs of 110*?? Wahhhh, I live in Arizona and 5 months out of the year, I strongly question my life choices.

It’s okay though, because I’ve only got an other 10 days of this madness before I head to the northwest for SIX WEEKS!!! I’m starting with a little vacation in San Francisco to visit my friend Karisa with my New York Husband, then working at a theatre camp in Portland for 5 weeks. I went last summer, and this actually marks my 11th summer between my time as a first student, then counselor and now teacher. I love it. It’s my happy place, and this time of year I always need the recharge of a new environment to remind me why I love what I do.

Anyway, I guess you were maybe here to read about food? Well, I swear the heat relates to the food. You see….it’s hot (redundant, part of 1), and I don’t want to eat anything that doesn’t taste like summer. You know what is, like, the most summeriest food??? CORN!!!!

I just used the words “most summeriest”. Honestly, sometimes I’m not sure why you guys read a word a say. Oh yeah….the food.

This salad is light, refreshing and filled with “most summeriest” flavor. Fresh roasted corn, cherry tomatoes, crunchy cucumber, sweet red peppers, spicy jalapeno and protein-packed black beans come together with just a little olive oil, vinegar, some honey or agave (I love honey, but my bee loving friends are free to use agave!), fresh lime juice, and of course, my favorite food–cilantro! So many of my favorite things in one summer salad. I also love that with all the protein, it can be used as a meal, or a side dish–your choice. I’ve been eating it on the side with my 5 billion different burgers, but I also like it for lunch. However you eat it, you will love the light, fresh taste and bold flavor profile!

Roasted Corn Black Bean Salad

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 16

Serving Size: 1/2 cup

Roasted Corn Black Bean Salad

This simple, easy, vegan and gluten-free summer salad is refreshing, and easy to put together in bulk for lunches, dinner sides or a BBQ!

Ingredients

3 ears corn, husked
2 1/2 tbsp olive oil, divided
3 tsp rice vinegar
1 tbsp honey or agave
1 1/2 tbsp fresh lime juice
1/2 cup finely chopped red onion
1 cup cherry tomatoes, halved
2 red bell peppers, chopped
3 persian (or 1 large) cucumbers, chopped
1/2 jalapeno, seeded and finely chopped (optional)
2 16 oz cans black beans, drained and rinsed
1/3 cup cilantro leaves, finely chopped
1 tsp cumin
generous pinch each salt and pepper

Instructions

Drizzle corn with 1 tbsp olive oil and roast at 400 until golden, about an hour.
Meanwhile, in a medium bowl, whisk together 1 1/2 tbsp olive oil, rice vinegar, honey/agave, and lime juice. Set aside.
Cut kernels from cooked corn and place in a large bowl. Add onion, tomatoes, bell peppers, cucumbers, jalapeno, black beans and cilantro. Season with cumin, salt and pepper. Add prepared dressing and toss lightly. Serve immediately or store in an airtight container in the refrigerator for 7-10 days.

http://www.arismenu.com/roasted-corn-black-bean-salad/

Drink & Dish: Loaded Baked Potato Salad

May 21, 2013 · by Ari · 17 Comments

I realllllly hope you like this recipe. I almost lost a leg creating it for you. I mean, “lost a leg” might be sliiiiightly dramatic, but I did end up with a pretty massive and nasty burn on my leg. I’ve had quite a few kitchen casualties recently, and I’m just considering it an opportunity to toughen up.

I’m pretty much a wimp about hurting myself. I will push through tons of pain when I run, but the second I SEE the physical pain happen, I kind of cry like a baby. It’s not my best character trait, but I mean it could be worse, right?

Ya know, for all my whining, this dish totallllly made up for it. I’ve made it before, but not for a long time, and with one bite I remembered just how dangerously delicious it was. In fact, after several days of nonstop picking at it and eating bites here and there, I finally had to throw in the towel and send the rest of the leftovers off with my family.

It literally tastes like a loaded baked potato. It has all the good stuff, and gets rid of a large amount of the bad. No butter (the original recipe calls for TWO STICKS–gross), no sour cream, and lighter cheese and bacon options. If you’re not a meat or bacon eater, I guess you cooouuulllld leave it out, but I feel like it’s totally worth the little extra splurge here. Plus, center cut bacon is like 35 caloies a slice, so unless you just don’t like it, I’d keep it. 😉

The only time consuming part of this salad is waiting for the potatoes to bake. Literally, the rest is 5 minutes of throwing things together in a bowl. The flavors and textures come together perfectly with the starchy potatoes, creamy greek yogurt and crunchy, salty bacon.

Make sure you check out the latest episode of Drink & Dish, and if you want a fun summer treat for Memorial Day or lounging by the pool, check out Nicole’s delicious vodka lemonade slush.

Drink & Dish: Loaded Baked Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Drink & Dish: Loaded Baked Potato Salad

Simple, easy, and lightened up loaded baked potato salad perfect for summer BBQs.

Ingredients

2 lbs red skinned potatoes
1/2 tbsp olive oil
1/2 lb center cut bacon, cooked and crumbled
1 heaping cup nonfat plain Greek yogurt
1/4 cup scallions, thinly sliced
1/3 cup reduced fat shredded cheddar cheese
Generous pinch salt and pepper

Instructions

Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and lightly drizzle with olive oil. Cook until softened, about 45 minutes. Let cool for 15-20 minutes.
Cut baked potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

Notes

Adapted from Rachel Ray

http://www.arismenu.com/drink-dish-loaded-baked-potato-salad/

10 Minute Taco Salad

April 24, 2013 · by Ari · 13 Comments

You know that go-to outfit that you can always count on when you don’t know what to wear? The one that always looks cute, is super comfortable, and always makes you feel like a million bucks? This salad is like that. Except, I wouldn’t wear it. That would be such a waste of so much deliciousness.

It doesn’t require much explanation. What I can tell you is I have made this more often than any other meal. Ever. I never thought to photograph and post it because it seems so simple and straight forward, but it’s easy to forget that it is those easy and straight forward recipes that I didn’t have back in the day, and those exact recipes that helped me finally be able to lose weight and kick my Taco Bell habit for good.

You can add/subtract whatever you want really. You can use a store bought taco seasoning or make your own, and you can include whichever fresh veggies make your heart happy. I always use romain hearts as the base for crunch, and add cucumber and tomatoes. A lot of times I add chopped carrots, and tons of extra cilantro. Some avocado pieces never hurt, either. Really, there’s no wrong way to make this salad.

Okay, there is ONE wrong way–inside a greasy, deep-fried taco shell. I mean, what is even the point of that thing??? Oh, and also, don’t omit the cinnamon. I know it sounds crazy, but it will take the flavor of your taco salad to the next level. It will become your taco salad secret weapon. Like a ninja. Okay, I’m done.

10 Minute Taco Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Yield: 6 servings

10 Minute Taco Salad

Ridiculously easy, healthy and delicious taco salad. My go-to meal that I continue to make over and over again.

Ingredients

1/2 sweet onion, chopped
1 red bell pepper, chopped
3 cloves garlic, finely chopped
1/2 tbsp olive oil
20 oz ground turkey breast (or 93% lean ground turkey, or 96% lean ground beef)
3 tbsp taco seasoning (preferably homemade, or at least reduced sodium variety)
pinch cinnamon
1/2-3/4 cup water
16 oz can black beans, drained and rinsed
2 romain hearts, chopped
1 cup cherry tomatoes, halved
1 large or 2 persian cucumbers, sliced

Optional Toppings:

Reduced fat cheddar cheese
Nonfat plain Greek yogurt
Fresh cilantro
Sliced avocado
Salsa

Instructions

Heat onion, garlic and bell pepper in olive oil in a large skillet over medium heat until fragrant, about 3 minutes. Add ground turkey and cook until turkey is fully browned. Add taco seasoning and cinnamon. Slowly add water until the meat has reached your desired level of liquid (some will cook out, so add a little more than you'd think). Increase heat to bring liquid to a light boil, then reduce to simmer.
Meanwhile, heat beans in a small sauce pan over medium heat until fully warmed.
Place chopped romain in large serving bowls. Layer with cooked meat, beans and fresh veggies. Add any desired toppings.

http://www.arismenu.com/10-minute-taco-salad/

Impatient Salad Making

October 18, 2011 · by Ari · 4 Comments

You know what I hate most about making salads? Putting away ingredients! I always complain to Steve about how I hate putting everything away at the end and he looks at me like I’m lazy and ridiculous, but seriously! When I start taking everything out, it’s exciting–Oooohhh I could add this and this and THIS! Then the chopping is semi therapeutic–that or I’m a freak, well I am a freak, but not sure that is the main reason 😉 Anyway, by the end when my salad is looking delicious and my stomach is growling in anticipation, I always get so annoyed that I have put a million and one ingredients away before I can eat. Boo. Today I was especially sad to put away the ingredients from this salad

Romain, tomato, cucumber, low fat cottage cheese, reduced fat feta cheese, red bell pepper, carrots, cilantro, black bean burger, and salsa. So many things to put back in the fridge after! But totally delicious and worth it. This may sound like the silliest thing ever, but I am a messy person who hates mess and loves salads. This is my life.

I started my day with Linda’s spin class! Linda is prob my favorite of all the gym teachers. This woman just ran a freaking marathon on Sunday and was here today kicking ass on the bike with us. She pushes me, she inspires me, and I want to be like her. Today was challenging, as always, buuuuuuut—I upped my flat road to gear 10!!! Whoot! I was so excited about it–double digits! She said there is one man who’s flat road is gear 14! Well, not that I’m competitive or anything, but obviously, I have to get to 15.

In other news, I am determined to recreate my own sugary kids cereals the healthy way. Any ideas where I can find some base recipes? Especially Lucky Charms! I spent a while looking today with no luck, but when I added a few marshmallow (yes, dad–the Kosher kind!) to my left over Koala Crispies, I knew I had to conquer one of my favorite bad for me foods in the world–cereal! Hopefully coming soon!

I’m off to watch some Biggest Loser and then get some rest! I have an early run with Kara in the am!

Skinnified Sunday: Chicken Tender Salad

September 18, 2011 · by Ari · 1 Comment

Steve and I actually did our Skinnified Sunday dinner a day early because tonight we are going out for our friend Kara’s birthday. So we moved our cooking and our 6 month anniversary celebration up a day! That’s right, we have been married for 6 months today. I know a halfiversary may seem like a silly thing to celebrate, but we like to celebrate, and after almost 8 years together, it’s fun to start the counting over and celebrate months!

First, we went to one of my all time favorite stores–WILLIAM’S SONOMA!!! and used some of our store credit from the wedding to buy some new toys!

Then we exchanged gifts. I got him a book to assist in his new photography obsession (In case you didn’t know, he takes all the good pictures that show up on the blog. You can see more of his amazing photography @ his blog or on his flicker account). And he got my a framed picture of the whole fam from our wedding!

While I got cooking, Steve started to get creative with the camera and got a super sweet picture of our wedding rings 🙂

This dinner was pretty easy, so I was able to enjoy myself a little more (sometimes I get really stressed about everything being perfect) and play with my vegetables.

Meanwhile, Winston and Clementine were cute

For dinner, I was inspired by the trap of restaurant salads. Have you ever ordered a salad in an attempt to stay healthy at a restaurant, only to look it up later and realize that you could have just had a burger and fries for less calories?! I feel like I’m pretty good at this point in deciphering a menu, but there as a time where I thought salad=healthy. The specific inspiration:

Red Robin’s Crispy Chicken Tender Salad

Greens
Breaded, friend chicken
Cheddar cheese
Hard boiled eggs
Bacon
Cheddar cheese
Bread
Dressing

My Swaps:

More veggies–tomato, cucumber, carrots, red pepper (+vitamins, +flavor, +all sorts of veggie goodness)
Faux fried chicken for friend chicken (-fat, -calories)
Half whites/half whole eggs for hard boiled eggs (-fat, -calories, -cholesterol)
Center cut or turkey bacon (baked) for bacon (-fat, -calories, -saturated fat)
Goat cheddar for cheddar cheese (-fat, -calories, +flavor)
Fat free croutons for bread (-fat, -calories, +crunch)
Added avocado (+YUM)
Home made feta yogurt dressing for full fat restaurant dressing (-fat, -calories)

Skinnified Chicken Tender Salad

yield 6 servings