Tag Archives: salad

Not This Time!


So there I was, 7:30 am, me and a table full of baked goods! Blueberry cakes. Chocolate too. And around 12:30, they rolled out the assorted cookies. Fortunantly, I came prepared! I karate chopped those temptations and stuck with my planned (healthy) snacks! A small (nice) surprise, there was yogurt, cheese sticks and tangerines, which made for a nice light lunch!

After the lunch break, the guy next to me brought back a smoothie from Tropical Smoothie Cafe. He was raving about them and was surprised I had never hear of it. Normally, I associate smoothies from shops as something that is misguided as healthy but really has like a thousand calories. I think my neighbor caught that I was leery because he went on to say they only use fruit and you can omit any added sugar. Ok, he had my interest. Just by chance, when I was looking for somewhere to eat for dinner, I ran into the TS Cafe and I just had to see for myself!


I’m so glad I did! They had great smoothie options, with options to blend in flax, whey protein, oats, vitamins and more! Would it be wrong of me to drink smoothies for lunch and dinner all week??


I Made It!


I am finally settling down after a long day of travel! I would have to say that so far today has just been ok. I get super nervous about flying so this morning I made some oats hoping they’d calm me down (and my stomach)!


In case you don’t already know this trick, this is a perfect way to get the last bits of peanut butter from your jar! As expensive as peanut butter is, nothing should go to waste! You can also use this trick with Nutella and Biscoff!



All you do is cook your oats (I use old fashion plain on the stove cooked in Almond Milk, it makes the oats creamy). While oats are still warm, stir in a near empty container of your favorite nut butter. Then pour it out into you bowl! If your adventurous and carefree of calories, I’d love to know how this tastes with a nearly empty frosting jar! I know, please excuse my sweet tooth for taking over!

So when I arrived to my destination it was raining…hard. šŸ˜¦ My plan was to scope out the area to get a feel for where things were (and to stretch my legs). Luckily, my cab driver told me like 5 times the mall is right next to where I’m staying! It was like he knew me! The mall was ok. I was super excited they had a frozen yogurt shop, until I actually got there, it was a bust! I actually ended up coming back to the hotel and getting this…


It wasn’t too bad, although it had cranberries and there was supposed to be peanuts, I don’t know, just a little confused! I think I miss my kitchen!
Hopefully tomorrow I have better luck!

Would You Vote For This?



Cilantro, Black Bean, Corn Salsa šŸ™‚



Of course it is fantastic on a chip, but don’t underestimate how versatile it is!


I actually also had this on a bed of romaine with some grilled chicken. Unfortunately, I didn’t think to take a picture of that dish until after I inhaled ate it.

Don’t be fooled though, this is an awesome side dish on its own!

What is all of this vote talk?
Danny at Danny’s Kitchen, is having a fun contest called, “the great leftover challenge.”

What is it? Basically readers were asked to submit a dish that was created based on leftovers. Initially, I wanted to create something, but my mind went blank. While rummaging through my fridge I had an epiphany, and came up with this dish! A friend of mine introduced me to corn salsa. I. Love. It. Looking around my fridge I thought, why not expand on it!

Danny will be posting all of the entries over the weekend. I hope you’ll stop over and vote! Click Here to go to the Danny’s site. You should click either way, he is a great cook with a great blog!

So what’s in this salsa?

Here is what I used:
1 bag frozen white corn, totally thawed and pat dry with a paper towel
1 bag yellow corn, also thawed and dried
1/2 red onion, thinly sliced
1 container of yellow cherry tomatoes, halved (red would be ok too)
1 can black beans, rinsed and drained
1 avocado, diced (read below before cutting)
2-3 tbsp jalapeƱo peppers, minced
1/4 cup olive oil
2 tbsp sweetened lime juice (I use Rosie’s found in liquor isle at larger grocery stores)
Salt to taste

I can’t stress how important that the corn is thawed and dry.

1. Mix all ingredients except avocado.
2. This makes a large batch, if serving all at once, stir in avocado right before serving. If you are having a little at a time, I would only use what you will eat right away.
3. This dish continues to get better as it hangs out in the fridge, so feel free to make it hours or a day ahead of time!

I’d like to thank Danny for giving me the idea on how to use my over abundance of frozen corn (apparently I buy a bag everytime I’m at the store?), that lurking can of black beans, and the near death avocado!

Again, thanks again to my cooking buddy for the corn salsa concept!!

A Salad Breakthrough


Do you ever feel that when others make salads they taste so much better than your own? Recently, I had two of those situations! One of them was really different to me and I was eager to try it out myself. Instead of it just being a side salad though, I wanted to make it a complete meal. I was glad I did because I felt it was super satisfying! I also decided to make a simple dressing that went along perfectly.

This salad has way too many wonderful ingredients and I had a hard time describing the perfect name. How about, The Perfect Salad? Muhwahahaha!!

What are some of those perfect ingredients?

Pears and Cucumber!

Dried Cranberry, Goat Cheese and Walnuts

Here is what you’ll need to make this salad!

romaine lettuce

walnuts/or honey roasted almonds (I made these salads like three times back to back so I eventually ran out of walnuts and went to honey roasted almonds)


goat cheese

pear, peeled and diced (I used one)

english cucumber, peeled and diced (I used 1/2)

grilled chicken breast, chopped (I seasonedĀ minced with olive oil, salt and pepper before grilling)

That’s it! I feel that all of the ingredients can be adjusted for how much you like them.

And how about a dressing that is so simple, you’ll probably already had a lot of the ingredients for it on hand.

I really enjoyed this dressing, it really complemented the flavor of the salad without overpowering it.

Here is what I used:

minced garlic, 1-2cloves

olive oil 1/2 cup

cider vinegar (I had an orange vinegar if my spanish is accurate!) 1/4 cup (or more to taste)

honey, 1 tbsp

salt and pepper and a bit of lemon juice to taste

Start with oil andĀ whiskĀ in all other ingredients. Taste dressing and adjust ingredients to taste. I suggest tossing dressingĀ with lettuce, cucumber and pearĀ and then added all other ingredients. You will probably have left over dressing depending on the size of the salad you make.