Salad

Ginger Soy Turkey Stuffed Peppers Over Zoodles with a Rice Wine Vinaigrette

I had ground turkey sitting in my fridge that I needed to use, but I didn't want to do the standard tacos. I feel like this happens to me more often than it should. I'll buy it thinking oh this will be easy, and then I don't want tacos.

So it was brainstorming time, and stuffed peppers popped into my mind. But, like I said, I just wasn't in the mood for Mexican. So why not go more of an Asian route? My Sriracha Ginger Turkey Meatballs are one of my favorite recipes, so I knew that I could definitely come up with something delicious. And what better way to pair it than with a fresh, raw zucchini salad.

Here's What You'll Need:

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-3 bell peppers, cut in half and seeded
-1 lb lean ground turkey
-2 green onions, chopped
-1/4 cup Tamari (or low sodium soy sauce)
-2 tbsp sriracha (if you don't like the heat just use one)
-1 tsp ginger, shaved
-2 cloves garlic, minced
-2 zucchinis, spiralized
-1 tsp olive oil

For the dressing:

-3 tbsp rice wine vinegar
-2 tbsp Tamari (or low sodium soy sauce)
-1 tbsp olive oil
-1/2 tsp sesame oil
-1 tsp spicy brown mustard
-1 1/2 tsp hoisin sauce
-1/4 tsp pure cane sugar

Instructions:

1) Preheat your oven to 400 degrees.
2) Heat up the tsp olive oil in a large pan on the stove top, and add in the garlic. Cook for about a minute.
3) Add in the ground turkey and cook fully until it is no longer pink.
4) Add in the scallions, soy sauce, sriracha, and ginger, and continue to cook for another minute or so.
5) Place the bell pepper halves on a baking sheet, and fill each with the turkey mixture, using it all.
6) Pop the peppers into the oven, and cook for 30 minutes.
7) Mix together the dressing ingredients, and toss the zoodles in it. Split the zoodles between 3 plates, and top each with 2 bell pepper halves.
8) Enjoy!

You can easily use this dressing on any salad. I used on spiralized cucumber with some raw bell pepper and shrimp. I also want to try the peppers using lentils or faux meat, so let me know if you give it a try! I'd love to hear what you think in the comments below!

Greek Pasta Salad with Teff Penne

I feel like I always start out posts by saying so and so is one of my favorite foods. Maybe I have a million favorite foods. I don't know. But Greek salads literally are one of my favorite foods. I think I told this story in a previous Greek salad related post, but I will go to this one specific diner by me just for the Greek salad. They are just SO good and so refreshing. 

I had the pleasure of trying Gabriella's Kitchen Skinnypasta this week. I started out by trying their super food teff penne, and for some reason a Greek salad pasta salad just felt right. So I did it, and it was BOMB. I had it for lunch, but it could also be a great side, especially for the (hopefully soon) upcoming spring and summer picnics and parties. 

Here's What You'll Need:

-One 7 oz package of Gabriella's Kitchen Skinnypasta Superfood Teff Penne
-1 large tomato, chopped
-1 cucumber, cubed
-1/4 cup pitted kalamata olives
-1/4 cup feta cheese
-1/4 cup garbanzo beans
-1/8 cup red onion, chopped
-2 tbsp olive oil
-2 tbsp red wine vinegar
-1 tsp lemon juice
-1/2 tsp oregano 

Instructions:

1) Cook the pasta according to directions - about 90 seconds to 2 minutes in boiling water.
2) Strain the pasta, and run cold water over it. 
3) Make the dressing by mix together the oil, vinegar, lemon juice, and oregano.
4) Mix the remaining ingredients together in a bowl with the pasta.
5) Top everything with the dressing.
6) Split between two bowls, and enjoy!

Let me know what you think in the comments below and what occasion(s) you used it for!

Also, a nice benefit for my readers is that you can use the code allroadsleadtohealthy to get 25% off your order over on Gabriella's Kitchen's website! The code is only valid for the first 50 people to use it, so don't wait around if you're interested in trying it. They have a number of different kinds of pasta - gluten free, vegetarian, vegan, high in protein, super food, etc. All are super delicious and easy to make!

Asparagus and Dried Cherry Arugula Chicken Salad

The idea for this salad came from the idea of transitioning from summer to fall. It combines some ingredients I personally relate a little more to summer (i.e. asparagus and cherries) and pulls them together with some fall flavors. 

As I was making this, I started to question myself. Do this really work together? But at the end of it all, I was definitely happy with the final result. Not only does it look good, but it blends sweet, salty, savory and of course summer and fall really well.

Here's what you'll need:

-4 cups baby arugula
-12 spears of cooked asparagus, cut into fourths (I baked mine at 400 degrees for about 10-12 minutes)
-5 oz cooked chicken (mine was baked but feel free to cook on stovetop, grill, etc.)
-1/4 cup walnuts, chopped or in pieces
-1/4 cup red onion, chopped
-4 tbsp feta
-2 tbsp dried cherries
-1 tbsp maple syrup

For the dressing:

-2 tbsp apple cider vinegar
-1 tsp maple syrup
-1 tbsp water 

Instructions:

1) In a pan on the stove top, heat the red onion for about a minute over medium high heat.
2) Add in the walnut, turn down to medium, and let cook for about another minute.
3) Add in the tablespoon of maple syrup, and allow it to coat the nuts and onion. Cook for about a minute, and remove from heat.
4) In two bowls, split the arugula. Top each with half of the feta, asparagus, dried cherries, chicken, and walnut and onion mixture.
5) In a bowl, mix together the dressing ingredients. Top each salad bowl with half of the dressing.
6) Enjoy!

Let me know what you think in the comment below, and feel free to subscribe for e-mail updates!


 

Autumn Harvest Salad with Spiced Apple Cider Vinaigrette

Fall is without a doubt my favorite season. Not only do I love the cooler weather (minus the past couple of hot and humid days), but this season really embodies my favorite flavors. I've touched on some pretty delicious (if I do say so myself) fall-inspired breakfasts, but what about lunch or dinner?

I decided to take that spiced apple, autumn flavor and turn it into a salad that's perfect for lunch, dinner, or as a side or starter to a meal. I made the one pictured with chicken, but you can easily skip it to make it vegetarian (as well as the blue cheese for a vegan option).

Here's What You'll Need:

-2 cups baby spinach
-1/2 granny smith apple, chopped
-1/2 cup of walnuts, chopped or in pieces
-4 tbsp blue cheese
-4 tsp dried cranberries
-2 tsp sunflower seeds
-2 tsp pumpkin seeds
-pinch of cinnamon (about 1/8 tsp)
-pinch of nutmeg (about 1/8 tsp)
-1 tsp coconut oil
-5 oz chicken, cooked

For the dressing:

-2 tbsp apple cider vinegar
-2 tsp water
-1 tsp honey
-1/8 tsp cinnamon
-very small pinch of nutmeg (about 1/16 tsp)

Instructions:

1) In a pan, heat the coconut oil until melted, toss in the walnuts, cinnamon, and nutmeg, and heat them for about 3 minutes (tossing regularly). 
2) In two bowls, separate the spinach.
3) Top each bowl of spinach with 1/2 of the chopped apple, blue cheese, dried cranberries, sunflower seed, and pumpkin seeds.
4) Split the spiced walnuts, and top each bowl.
5) Top with chicken if desired.
6) Whisk together the dressing ingredients, and top each bowl with half.
7) Enjoy!

Let me know what you think in the comments below, and feel free to subscribe for e-mail updates!

Apple Tuna Salad

As it starts approaching the end of the week, my fridge starts looking a little sparse. Fortunately, I was really feeling a simple salad, but just spinach and tomatoes weren't cutting it. Then I remembered the tuna in the cabinet and started thinking of ways to kick it up a notch.

Something I really love to do with tuna salad is throw in apples (see my Tuna Zucchini-Pasta Salad). I know at first that sounds a little weird, well a lot weird, but trust me, it's delicious! The salty tuna with the sweet apple is so unbelievably good! So I decided to replace the celery in your average tuna salad with some apple, throw in red onion, and cut back on the mayo by using some avocado.

Here's What You'll Need:

-4 cups spinach
-15-20 cherry tomatoes, halved
-2 cans tuna (in water)
-1 tbsp Just Mayo (which is vegan and non GMO, but feel free to use whatever mayo you prefer)
-1/4 avocado
-1/2 Granny Smith apple, chopped
-1/4 cup red onion, chopped
-sea salt and black pepper to taste
-2 tbsp balsamic vinegar
-2 tsp olive oil

Instructions:

1) In a bowl mix together the tuna, mayo, avocado, apples, onion, sea salt, and pepper.
2) In two bowl split the spinach and top each with half of the halved tomatoes.
3) Top each bowl with half of the tuna salad.
4) Drizzle on 1 tbsp of vinegar and 1 tsp of olive oil onto each salad. Top with additional sea salt and vinegar as desired, and enjoy!

Let me know what you think in the comments below, and feel free to sign up for e-mail updates!