Salads Archives - My Eating Clean Journey

Chicken Quinoa Salad with Maple Vinaigrette featuring Zaycon Fresh

April 8, 2015

Zaycon Foods provided me with complimentary products (chicken). The opinions I have expressed are my own. #ad #sponsored

The food prices are going higher and higher at the grocery store and I’m always trying to find ways to save money when buying food for my family. A couple of years ago I heard about a company called Zaycon Foods. They sell chicken (and other meats) in large quantities (bulk) at a reduced price. Even more importantly, their meat is farm to table fresh. What does that mean? It means that it takes a shorter process (which equals less time) from the farm to the retail customer (me!). They cut out the middle man. Since they combine the buying power of many families, it enables them to negotiate huge savings on food purchases for our family…and yours.

You place your order online at Zaycon Fresh, then on the pick up date, head to your pick-up spot, pull in, grab your order and drive away. It’s very quick and easy. The food is fresh and not frozen.

I used some of the chicken we purchased last night to make a Maple Vinaigrette Chicken Quinoa Salad.

Zaycon Fresh
Maple Vinaigrette
Chicken Quinoa Salad

2 Zaycon chicken breasts, cooked and chopped
1 medium onion, chopped
1 cup uncooked quinoa, cooked
1 cup uncooked red lentils, cooked
1 cup black beans, drained
1 cup corn
Maple Vinaigrette Dressing (or any vinaigrette dressing), I use store bought

Mix everything together. Drizzle with the Maple Vinaigrette and mix until well blended. Serve warm or cold.

Asian Citrus Vinaigrette

January 9, 2015

Over the past year I have really enjoyed making my own salad dressings, that way I’d know exactly what was in it. Today’s dressing is the Asian Citrus Vinaigrette.

Asian Citrus Vinaigrette

2015-01-09 15:13:41

Serves 6

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Ingredients

1/4 cup 100% orange juice
1/4 cup rice vinegar
2 Tbsp reduced- sodium soy sauce (or liquid amino acids)
2 tsp raw honey
1/2 inch fresh ginger, peeled and finely grated
1/4 cup sesame oil

Instructions

Mix everything, except the oil in a bowl. Slowly add in the oil while whisking.
Store any leftovers in the refrigerator. (I love using Mason Jars for this).

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Caesar Dressing (Oil-Free)

March 27, 2014

One of the toughest things with following the Omni Drops Program has been enjoying salads without using oil based salad dressings. Yesterday I made a serving of Caesar Dressing to add to my Chicken Salad and was really amazed at how good it was. I’ve been using BBQ Sauce, Honey Mustard Dressing, Salsa and now my favorite – the Caesar Dressing.

The recipe only makes one serving size, so double or triple it if you’re making it for more than one person or meal.

Caesar Dressing
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
Stevia to taste
Whisk together and enjoy!

Spicy Cabbage Salad

February 9, 2014

This was really good. I served it with the mini meatloaf. My husband compared it to a salsa. I’m not a fan of raw radishes but in this dish they worked really good and I actually enjoyed them.

Spicy Cabbage Salad

· 1oz cabbage, shredded

· 1oz tomatoes, chopped

· 1oz radishes, chopped

· 1oz green onions, chopped

· Apple cider vinegar

· Lime juice

· Dash of Salt

· Frank’s Red Hot Sauce

Mix the vegetables in a bowl. Whisk the vinegar, lime juice, salt and hot sauce together. Pour over the vegetables and mix well.

My lunch – packed in advance. Meatloaf and Spicy Cabbage Salad

Day 5 Omni Drops – Honey Mustard Dressing and Unstuffed Cabbage Rolls

January 8, 2014

I woke up this morning, stood on the scale and celebrated another one pound lost for a total of 8.8lbs. It was also my first morning where I woke up with more energy then I knew what to do with. I decided to do a bit of housecleaning before work. I also realized that I haven’t drank coffee in 5 days. Although I’m allowed to drink coffee on the Omni Drops, I can’t have my hazelnut creamer that makes my coffee ohhh sooo delicious.

I really am feeling great and I didn’t even deal with any detox or withdrawal symptoms. I would guess it’s probably because I was already eating a clean diet with very little sugar and carbs, besides whole grains.

So, here’s what I ate yesterday:

Breakfast – Just a big tall glass of water (or two) with lemon
Lunch – Honey Mustard Chicken Salad
Dinner – Unstuffed Cabbage Rolls
Snack – an out from the refrigerator, delicious granny smith apple

Honey Mustard Chicken Salad

4oz chicken, chopped
4oz lettuce
salt and pepper
Omni-Approved Honey Mustard Dressing (recipe below)

Cook chicken, place on top of lettuce, pour on some honey mustard dressing and enjoy.

Honey Mustard Dressing

· 1/3 cup of Apple cider vinegar

· 1 cup water with 1 packet of Stevia mixed in

· 1/2 tsp salt, pepper, onion power & garlic powder

· 2 1/2 tablespoons of Spicy Brown Mustard

Whisk all ingredients together. This makes a nice marinade as well.

Unstuffed Cabbage Rolls

4oz. extra lean ground beef

3oz. cabbage, chopped

1oz onions, chopped

garlic clove

Spaghetti Sauce (below)

Cook the onions and garlic in a skillet with 4 oz extra lean ground beef until meat is browned.

Add in 4 oz of shredded cabbage and approx. 1/4 cup of water.

Cover and simmer till liquid reduces and cabbage is tender. Add in 1/4 cup of spaghetti sauce and stir to combine. Enjoy.

Spaghetti Sauce

1 onion, diced

1 garlic clove, minced

Dash of sea salt

1 can crushed tomatoes (organic & make sure there are no other ingredients)

1T Italian Seasonings

Cook an onion and garlic in a non-stick pan over medium heat, stirring frequently, until the onion is clear. (If your onions are sticking, add a little water.)

Add a dash of sea salt to bring out the onion’s sweetness. Turn heat to LOW

Stir in 1 can or jar of crushed tomatoes. Add some Italian Seasoning, Cracked Pepper, and Sea Salt to taste. Remove from heat.

Day 3 of Omni Drops – It’s all about Chicken Curry

January 5, 2014

Day 3 of the Omni Drops program, phase 2, has concluded and I’m down another 1.6 pounds for a total of 7.4 in three days. I’m feeling motivated, excited and promising.

Yesterday I ate:

Breakfast: Cup of Superfruit Green Tea and Omni IV
Lunch: Curry Chicken Salad
Snack: Cinnamon Apples in microwave
Dinner: Chicken Curry with a Wasa cracker

Curried Chicken Salad

4oz chicken diced

3oz lettuce

1oz cucumbers

Curry powder (I use Hot Curry from Penzeys)

1/4 C water

Sprinkle the chicken with the curry powder and toss until well coated. Saute in a pan until cooked. Add in 1/4 cup of water and scrap the bits off the bottom of the pan. Use this liquid as your dressing and pour over the lettuce.

Chicken Curry

4oz chicken, bite size

2oz celery, chopped

2oz onion, chopped

Curry powder

1/2 C water

salt and pepper

Sprinkle the chicken with the curry powder and toss to coat well. Saute the celery and onions in a pan for 3 minutes. Add in the chicken and cook until cooked through. Add in the water and a dash of the curry powder, salt and pepper. Serve. You can omit the water if you’d like but I enjoyed having a little broth in the mix.

Omni Drops Update Day 2 – Recipes and Measurement Trackers

January 4, 2014

Today is my R1P2D2 (Round 1, Phase 2, Day 2) of the Omnitrition Omni Drops Protocol. I’ve lost a total of 5.8 lbs in the last two days. Every morning I’m so excited to step on the scale to see what number appears. I understand that there may be days when I don’t see a loss and I should just focus on scale victories but also my non-scale victories. Today I’ll be taking my measurements so I can see how many inches I’ll be losing along the way.

Here is what I ate yesterday:

Breakfast: Didn’t eat anything but drank a ton of water.
Lunch: Spicy Chicken Salad
Snack: Cinnamon Apples with Wasa Cracker Crumble
Dinner: Chicken and Cabbage Soup (made spicy with some dried jalapenos)
Snack: A Wasa Cracker

Took my Omni Drops 4/day, Omni IV Vitamins, Fiber ‘n More and Nite Lite.

Spicy Chicken Salad

serves 1

4oz of chicken breast cut into bit size pieces

cumin (to taste)

chili powder (to taste)

chipotle powder (to taste)

1/4 c water

4oz lettuce

Sprinkle the uncooked, chopped chicken with the spices. I think I used about 1 tsp of each. Cook the chicken in a small pan. Add 1T of water to help saute the chicken. Once cooked, add the rest of the water and scrap all the dried goodness from the bottom of the pan. Use the liquid as your dressing on the salad. Top your lettuce with the chicken and enjoy.

Spicy Chicken and Cabbage Soup

serves 1

4oz chicken, chopped, cooked (weigh before cooking)

1 garlic clove, minced

3oz cabbage

1oz celery

1 tsp sea salt

a pinch of pepper

a pinch of parsley, thyme, oregano and basil (I used Penzeys Spice Italian Blend)

1 tsp minced onion

1 tsp dried jalapenos (I get mine from Penzeys), optional

1/2 tsp onion powder

1 bay leaf

2 cups water

Cook the chicken in a small pan with a tablespoon of water. I coated the chicken with some of the Italian Blend spices before cooking. Set aside (or cook while the vegetables are simmering).

Add the Garlic to a small medium pot and cook with a bit of water until softened. (2 minutes). Add in the cabbage, celery, salt, pepper, Italian spices, minced onion, jalapenos, onion powder, bay leaf and water. Mix and bring to a boil. Lower to a simmer and let cook for 20 minutes. Add in the chicken and serve.

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Taking Measurements

Use this chart to take your measurements – Before and After

Click on the photo for a larger image – right click on your mouse to print.

Mango-Lime-Bean Salad

November 19, 2013

I made this for supper tonight and served it with grilled chicken. It was so good. The hint of cilantro and lime, the creaminess of avocado and the nice protein punch from the beans.

Ingredients:

A mango peeled and diced
An avocado peeled and diced
1/2 red onion, chopped
1 can of black beans, drained and rinsed
1 can of white kidney beans, drained and rinsed
Zest of a lime
Juice of a lime
Cilantro, chopped, at least 1/2 cup

Jicama and Mango Slaw

September 18, 2013

I love Pinterest. I’ve been able to find some great recipes, including this spicy Jicama and Mango Slaw.

If you haven’t had the chance to try a jicama yet, I highly encourage you to pick one up at your local supermarket. It’s also known as a Mexican yam. In my opinion, it tastes like a cross between an apple, cucumber and a potato. I love the crunch it gives in my salads and in this slaw.

For a full recipe, check out my pin on Pinterest. I served this with a Grilled Pizza.

Massaged Kale Salad with Asian Peanut Dressing

September 16, 2013

Massaged Kale Salad with Asian Peanut Dressing

Ingredients:

1/3 cup pepitas (I used sunflower seeds)
1 tsp extra-virgin olive oil
1/4 tsp kosher salt
1 bunch curly green kale, stemmed and cut into bite-sized pieces
1/2 cup Asian Peanut Dressing (recipe follows)
2 small peaches, pitted and diced
2 ounces feta cheese, crumbled (1/2 cup) – (I didn’t add this to my photo above)

Place the pepitas, oil, and salt in a medium skillet and toss to coat. Toast over medium heat until the pepitas turn light brown and start to pop, 2 to 3 minutes. Remove from the pan and set aside on paper towels.

In a large bowl, combine the kale and 1/2 of the dressing. Using your hands, massage the kale until it is bright green and slightly softened, 2 to 3 minutes, adding more dressing to taste. Top with the pepitas, peaches and feta. Serve at once.

Asian Peanut Dressing

Makes 1 1/3 cups

This dressing can be stored in the refrigerator for up to one month.

1/4 cup rice vinegar
1/4 cup soy sauce
3 T plain yogurt
4 tsp grated ginger
4 garlic cloves, minced
1 T peanut butter
2 tsp chili garlic sauce
1 1/2 tsp brown sugar

Whisk together all the ingredients until combined.

From The Vermont Farm Table Cookbook