Tuna Apple Pasta Salad

It’s been one of those weeks where I haven’t gone food shopping and have limited ingredients on hand, so a pantry staple meal was a bit of a must. This tuna apple pasta salad is my absolute go-to. It’s the perfect lunch, dinner, or side and has been a favorite of mine for years! It’s made with five simple ingredients, three of which are pantry staples. The flavor combo may sound a bit weird, I know, but, trust me, it’s amazing!

Making this tuna apple pasta salad is always a bit of a comfort for me. I feel like pasta dishes are always a bit comforting, and this one specifically reminds me of my mom. She first made this for me when I was in high school after adapting it herself from some recipe she found. Since then, I’ve been making it for myself (and friends) on repeat with a few tweaks over the years. It’s super simple, and you can make a nice batch to last you for the week (although it will probably be gone in a day or two in my experience).

Here’s What You’ll Need:

• 8 oz cooked pasta of choice (I like to use chickpea pasta to make it GF)

• 2 cans tuna, drained

• 4 celery stalks, sliced

• 1-2 granny smith apples (depending on size), cubed

• 1/2 cup avocado oil mayo (or mayo of choice)

• Salt and pepper to taste

Instructions:

1. Mix together the cooked pasta, tuna, celery, apple, mayo, and salt and pepper to taste.

2. That’s it! Enjoy!

Whether you’re enjoying this for lunch or making it as a side for a party, it’s sure to be a hit. Let me know what you think in the comments below!

Crispy Spicy Tofu and Roasted Brussels Sprouts Salad

Crispy tofu AND brussels sprouts?! Yes, please! That’s the best way to enjoy two of my favorite foods. Add in some heat, warm grains, and a delicious creamy dressing, and you have yourself the perfect cozy fall salad. This salad is a delicious mix of textures and flavors, and, trust me, it’s going to a be a favorite you’ll be making over and over again! It’s also super versatile and can be made gluten free or vegan depending on your grain and dressing choice. Let’s get to it!

Here’s What You’ll Need:

• 1 bunch of brussels sprouts, de-stemmed and sliced

• 7 oz tofu, pressed and cut into 1” cubes

• 4 tsp nutritional yeast, separated

• 1/4 cup hot sauce of choice

• 4 cups spinach (or salad greens of choice)

• 1/2 cup whole grain medley, wild rice, or grains of choice

• 1/4 cup Organic Girl White Cheddar Ranch Style Dressing (or dressing of choice)

Instructions:

1. Toss the brussels sprouts with enough avocado oil to coat them, sea salt, and pepper, and roast in the oven for 15-20 mins at 450 degrees until crispy.

2. In the meantime, toss the tofu with 2 tsp nutritional yeast.

3. Heat a pan with just enough avocado oil to coat the bottom over high heat. Once hot, turn down to medium high and add the tofu (it should sizzle immediately). Cook, rotating the tofu every 2-3 mins until all sides are crispy (~12-18 mins total).

4. In a bowl, mix together the hot sauce and 2 tsp nutritional yeast. Toss the tofu with the sauce until fully coated.

5. In 2 separate bowls, split the spinach, roasted Brussels sprouts, grains, and dressing. Toss together, and top with the spicy tofu.

6. Enjoy!

Let me know what you think in the comments below!

Autumn Harvest Salad

Fall is my favorite time of the year! I love the weather, the colors, and the holidays. But most importantly, I love the flavors, specifically the produce. That’s why this salad combo is one of my favorites and an absolute go-to. It’s packed with brussels sprouts, sweet potato, and apple and all brought together by a delicious spicy honey mustard vinaigrette.

Here’s what you’ll need:

• 8-10 brussels sprout, de-stemmed and sliced

• 1/3 of a sweet potato, cubed

• 1-2 cups of your greens of choice (I used mustard greens)

• 1/3 Granny Smith apple, cubed (can sub with another apple or pear)

• 3-5 cherry tomatoes, sliced

• 2 tbsp chopped pecans

• 2 tbsp blue cheese crumbles

• 1/4 tsp chili powder

• 1 tsp spicy honey

• 1 tbsp apple cider vinegar

• 1 tsp dijon mustard

• 1 tsp EVOO

• 1/8 tsp garlic powder

• salt and pepper to taste

Instructions:

1. Toss the brussels sprouts with 1-2 tbsp avocado oil, salt, and pepper. Toss the sweet potatoes with 1-2 tbsp avocado oil, the chili powder, salt, and pepper. Roast both in a preheated 425 degree oven for 20-25 minutes.

2. Make your dressing by whisking together the apple cider vinegar, hot honey, mustard, EVOO, garlic powder, salt, and pepper in a bowl.

3. Assemble your salad - add the greens to a bowl and top with the apples, nuts, cheese, tomatoes, and roasted veggies. Drizzle the dressing over the top of everything.

4. Enjoy!

Let me know what you think in the comments below!

Filet Mignon Salad with Good Chop

I recently started using the meat and seafood subscription service Good Chop to get great quality proteins shipped straight to my door. I talk all about Good Chop, why I love it, and my experience with it in my blog post here which I highly encourage you to check out. I also have a great discount you can use to enjoy $100 off your flexible Good Chop subscription here!

In my recent box, I received filet mignon, which I thought would be perfect for a simple and delicious salad. This salad is super straightforward with minimal ingredients to really highlight the amazing quality of the meat.

Here’s what you’ll need:

• 2 filet mignon

• 10 mushrooms, sliced

• 3-4 cups spring mix (or the greens of your choosing)

• 1/4 red onion, sliced or chopped

• 1/4 cup gorgonzola

• 1/2 tsp thyme

• 1/4 cup balsamic vinegar

• 2 tbsp EVOO

• 1-2 tbsp dijon mustard

• 1/8 tsp garlic powder

• salt and pepper to taste

Instructions:

1. Heat up 1-2 tbsp of avocado oil in a pan on the stove top. Once hot, add in your filets and cook to desired doneness, flipping halfway through. Once cooked, let sit before slicing.

2. In the meantime, slice the mushrooms, and toss with 1-2 tbsp avocado oil, salt, pepper, and the thyme. Bake the mushrooms in a preheated 400 degree oven for 10-12 minutes.

3. Make your dressing – mix together the balsamic vinegar, EVOO, Dijon mustard, garlic powder, and salt and pepper to taste in a bowl.

4. Assemble your salads – Add the greens of your choosing to a bowl, and top with sliced red onion, gorgonzola, the mushrooms, a drizzle of dressing, and your sliced fillet mignon.

5. Enjoy!

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!