Greek Farro Salad

This recipe is an oldie but a goodie. I first whipped it up back in 2017, and it’s just finally making it’s way over to the blog. Better late than never, right? It has all of my favorite Greek flavors, it’s super simple to make, and it’s a great lunch, dinner, or even side. Doesn’t get much better than that!

So without further ado, let’s get to it…

Here’s What You’ll Need:

• 2 cups cooked farro

• 1 cup chickpeas

• 2-3 large cucumbers, cubed

• 2 cup cherry tomatoes, halved

• 1 red onion, chopped

• 1/2 cup pitted kalamata olives, halved

• 1/2 cup feta crumbles (optional)

• 1/4 cup tahini

• 2 tbsp EVOO

• 2 tbsp red wine vinegar

• 2 tbsp lemon juice

• 1/2 tsp oregano

• 1 tbsp avocado oil

• 1/4 tsp chili powder

• 1/8 tsp garlic powder

• Sea salt and black pepper to taste

Recipe:

1. Toss the chickpeas with the avocado oil, chili powder, garlic powder, sea salt, and black pepper and bake in a preheated 400 degree oven for 15-20 mins.

2. Distribute the cucumber, cherry tomatoes, red onion, kalamata olives, farro, chickpeas, and feta evenly between 4 bowls.

3. Mix together the EVOO, red wine vinegar, lemon juice, oregano, sea salt, and black pepper, and drizzle the dressing over the four bowls.

4. Drizzle the tahini over each bowl.

5. Serve and enjoy!

Greek Salmon Salad with MOWI Salmon

This post is sponsored by MOWI Salmon, however, I am sharing my own thoughts. All opinions are my own.

Greek salads are an all-time favorite of mine. This is probably going to sound very Jersey of me, but I used to love to go to the diner with my family when I was younger, and we would all get Greek salads. They’re so good! You know what makes them even better? Adding in some delicious MOWI Salmon!

I ordered MOWI Atlantic Salmon Royal Portion 2 packs on Amazon Fresh, and they were delivered fresh (never frozen) right to my door within 48 hours. It really doesn’t get any easier! And I always choose MOWI because their fish isn’t just good for your taste buds; it’s good for your body. They feed their fish a special diet rich in marine ingredients making it nice and nutrient-packed while still being non-GMO and free of nitrates and antibiotics.

Obviously adding in some MOWI salmon was a must! The Greek Salmon really brings this salad to another level. It’s super easy, super tasty, and you probably want to place your Amazon Fresh order right about now because you’re going to want to make this one ASAP!

Here’s what you’ll need:
(Serves 2)

-MOWI Atlantic Salmon Royal Portions 2PK
-5 oz greens of choice (I used spinach)
-1 cucumber, cubed
-1/2 large tomato, cubed
-1/4 red onion, chopped
-1/2 green bell pepper, sliced
-1/4 cup pitted kalamata olives
-1/4 cup feta crumbles
-3 tbsp olive oil, split
-1/4 lemon, juice and zest
-1 sprig of dill
-1/2 tsp dried oregano, split
-1/4 red wine vinegar
-1 tbsp Dijon mustard
-1/4 tsp garlic powder
-Salt and pepper to taste

Instructions:

1. Mix together 1 tbsp olive oil, the lemon juice and zest, ¼ tsp oregano, the dill, and salt and pepper, and brush the mixture over the two pieces of salmon.

2. Bake the salmon in a preheated 425 degree oven for 12 to 14 minutes.

3. In the meantime, assemble your salad.

4. Split the greens, pepper, onion, tomato, cucumber, olives, and feta between two bowls.

5. In a small bowl, whisk together the red wine vinegar, Dijon, garlic powder, ¼ tsp oregano, and salt and pepper.

6. Add a piece of baked salmon to each bowl, and drizzle the dressing over the top of each.

7. Serve and enjoy!

Let me know what you think in the comments below, and don’t forget to head on over to Amazon Fresh and order your MOWI Salmon today. Salmon is good. MOWI is goodness.

Almond Crusted Honey Dijon Baked Salmon with Roasted Brussels Sprouts and Chili Sweet Potatoes

This post is sponsored by Blue Circle Foods, however, I am sharing my own thoughts. All opinions are my own.

Fall is without a doubt my favorite season. I love the cooler temperatures and fun holidays, but, most of all, I LOVE all of the fall foods. That’s why this almond crusted honey dijon salmon with roasted brussels sprouts and chili sweet potatoes was a no brainer! It’s packed with some of my favorite delicious  seasonal produce, and that honey Dijon almond crust on the salmon is so autumn-y and comforting.

This dish is made with Blue Circle Foods Frozen Salmon Fillets which are perfect year round since they’re stored in the freezer and can easily be defrosted whenever you’re ready to cook! I’m a huge fan of Blue Circle Foods because they’re all about promoting sustainable practices within the seafood industry. They are even certified sustainable by such organizations as Monterey Bay’s Seafood Watch, Marine Stewardship Council and Fair Trade Certified.  Additionally, all Blue Circle Foods products are free from antibiotics, GMOs, growth hormones, gluten, sugar, and synthetic pigments. Shop Blue Circle Foods here, and use the coupon code welcome2bcf at checkout to get 15% off on any Blue Circle product.

On top of being deliciously seasonal and made with sustainable seafood that you can feel good about, this dish is SO easy to make! You can literally cook it all on one pan, so there is minimal clean up. And the ingredients are so simple that you can whip it up in no time. You can even get the whole family involved because it’s just that easy! Whether they end up lending a helping hand or not, they’re sure to enjoy this one because these flavors are a definite crowd pleaser. So let’s get to it!

Here’s What You’ll Need:

-2 Blue Circle Foods Frozen Salmon Fillets, defrosted
-12 oz brussels sprouts, de-stemmed and halved
-1 sweet potato, cubed
-1/4 cup almonds, chopped
-2 tbsp avocado oil, separated
-2 tbsp honey, separated
-2 tbsp dijon mustard, separated
-1/2 tsp chili powder
-sea salt and black pepper to taste

Instructions:

1) Toss the brussels sprouts with 1 tbsp avocado oil, 1 tbsp dijon, and 1 tbsp honey, and spread out on one side of a large baking sheet.
2) Toss the sweet potato cubes with 1 tbsp avocado oil, chili powder, salt, and pepper, and spread out on the middle of the baking sheet next to the brussels sprouts.
3) Bake the brussels sprouts and sweet potato cubes in a preheated 425 degree oven for 15 minutes.
4) In the meantime, sprinkle a little salt and pepper over the salmon. Mix the chopped almonds, 2 tbsp dijon, and 2 tbsp of honey together, and spread the mixture over the tops of the two salmon fillets.
5) After the 15 minutes of cooking, add the salmon to the pan with the brussels sprouts and sweet potato and cook for an additional 10-12 minutes until the salmon is fully cooked through.
6) Serve and enjoy!

I personally love that honey dijon flavor with the added texture from the almonds. And those salmon fillets are just SO juicy and delicious! Plus, you can never go wrong with crispy brussels sprouts and sweet potatoes. Let me know what you thin in the comments below!

Vegan Summer Vegetable Mac and Cheese with Bolthouse Farms® Plant Protein Milk

This post is sponsored by Bolthouse Farms®, however, I am sharing my own thoughts. All opinions are my own.

I have been craving some mac and cheese like it’s nobody’s business! I know that’s a little strange since it has been nothing but hot and humid here for the past few weeks, but a girl wants what she wants and that’s some mac and cheese. So mac and cheese it was, and it was GOOD, so good in fact that I obviously had to share. Loaded with some of my favorite summer veggies, plant-based, and dairy-free, this recipe is sure to please the entire family. It’s packed with flavor and protein and is super easy and quick to whip up!

The star of this recipe is Bolthouse Farms Plant Protein Milk! Each serving contains 10 grams of pea protein and 50% more calcium than dairy milk per 8 oz. serving. It’s also non-GMO and doesn’t contain dairy, lactose, nuts, soy, carrageenan, or gluten. It comes in four variations – original, vanilla, chocolate, and unsweetened (which I used in this recipe) and can be found at your local grocer in the refrigerated area of the dairy department. Use their store locator here to find Bolthouse Farms Plant Protein milk near you!

So let’s get to it!

Here’s what you’ll need:
-7 oz pasta of your choosing (I used chickpea shells)
-1 zucchini, sliced in ¼” rounds and quartered
-Half a pint of cherry tomatoes
-1/2 cup Unsweetened Bolthouse Farms Plant Protein Milk
-1/4 cup nutritional yeast
-2 tsp Dijon mustard
-1 tsp lemon juice
-1/4 tsp sea salt
-1/4 tsp black pepper
-1/8 tsp turmeric
-1/8 tsp chili powder (optional)
-2 cloves garlic, chopped
-2 tbsp avocado oil

Instructions:
1) Toss the zucchini and cherry tomatoes with the avocado oil and season with salt and pepper as desired before baking them in a preheated 425-degree oven for 15 to 20 minutes
2) In the meantime, cook your pasta according to the instructions on the box.
3) Once cooked, strain the pasta, and use the warm pan to combine the Unsweetened Bolthouse Farms Plant Protein Milk, nutritional yeast, Dijon, garlic, lemon juice, turmeric, salt, pepper, and chili powder.
4) Pour the sauce over the pasta, and mix in the roasted veggies.
5) Serve, and enjoy!

Let me know what you think of this summery plant-based mac and cheese in the comments below and be sure to check out Bolthouse Farms full line of Plant Protein Milk!

Chicken Burrito Skillet with RiceSelect

This post is sponsored by RiceSelect, however, I am sharing all of my own thoughts. All opinions are my own.

Things have been hectic over here between moving, settling in, and a busy work schedule! It’s been hard to find the time and energy to cook as much, especially after a long day. That’s why easy, one-pan meals have become a life saver. Throw it all in a pan followed by a minimal and easy clean up? Yes please! My favorite has been this chicken burrito skillet. I’ve literally been making it at least once a week.

Flavorful and packed with protein, this meal is sure to please the entire family. Trust me, you’ll have everyone licking their plates. And it’s made with great-quality, real food ingredients, the star of the show being RiceSelect’s Texmati Rice. Like all RiceSelect products, it’s all-natural and clean of preservatives, chemicals, and added substances as well as non-GMO verified. RiceSelect is made from the finest ingredients and uses exacting standards and rigorous attention to detail, resulting in the flavor, quality, and texture that you crave. You will see the RiceSelect difference before you even taste it!

Naturally, RiceSelect Texmati was the perfect base for my burrito skillet. Add in some protein, delicious seasonings, and fresh veggies, and we have ourselves a meal! So let’s get to it.

Here’s what you’ll need:
-2 tbsp avocado oil
-1 lb chicken breasts, cut into 1” cubes
-1 small yellow onion, chopped
-2 tbsp taco seasoning
-15.5 oz can black beans, strained and rinsed
-1/2 cup RiceSelect Texmati Rice 
-1 cup water
-1/2 cup salsa
-3/4 cup shredded Mexican cheese, separated
-1 tomato, chopped
-1 cup lettuce, chopped
-1/2 avocado, cubed
-Salt and pepper
-Chopped fresh cilantro as desired

Instructions:

1. Add the avocado oil to a large pan over medium high heat. 

2. Add in the chicken and cook for 3 mins.

3. Mix in the chopped onion, taco seasoning, black beans, rice, and water, and bring to a boil.

4. Cover and cook for 10-12 minutes until the water is absorbed into the rice.

5. Mix in the salsa, ½ cup of shredded cheese, and salt and pepper to taste.

6. Top the mixture with the remaining cheese, lettuce, tomato, avocado, and cilantro.

7. Serve and enjoy!

Easy peasy, and the cleanup is just as simple! It really doesn’t get much better than that. Let me know what you think in the comments below, and make sure to check out RiceSelect’s amazing line of products. You can get them delivered right to you via Amazon here.