Roasted Candy Beet and Chicken Salad
Summer is a great time for meal sized salads!!! This one is SO good. Candy beets are quite sweet, raw or cooked. And the color just adds some summer fun to your plate!
- 3 medium candy beets
- Greens of your choice
- 2 chicken breasts
- Olive oil
- Rose vinegar
- Sea salt
Peel the candy beets, then slice into small chunks. Toss them in olive oil. Place this in a tin foil ‘package’, salt, then place on hot grill for 30-45 minutes. Take them off when they are soft to pierce with a force, and nicely browned.
Gently rub olive oil over the chicken breasts. Grill them on medium-high heat for about 5 minutes on each side. Make sure they are cooked through.
Mix together 1 tablespoon of olive oil and 1 teaspoon of a rose vinegar (or vinegar of your choice). I like the rose because it is sweet and compliments the beets. Pour over the greens and toss.
Slice the chicken breasts, and present on the plate however you wish. I like to place the beets and greens together and the chicken breast on the side.
Salmon with Quinoa Pasta and Green Salad
This meal packs punch!!! The combination carbs, fat and protein is perfect on the eve of a big ride or event.
Salmon – I love wild salmon. Easy for the body to digest, yet full of the right kind of fat and lots of protein! I simply smother it in olive oil, give it a good sprinkle of sea salt and grill it up. A good 5 minutes on high heat on each side will do. You want the middle to be tender to truly get that wonderful flavour!!
IF you can – get some really fresh greens! I simply toss with olive oil and a really tasty vinegar. I have shown here a really delectable strawberry balsamic that I found. SO GOOD!!! I usually do olive to vinegar at a ratio of 2 to 1.
The pasta. I can’t eat gluten. Now a days, the gluten free products are getting better. Before a big event or tough workout, you need some carbs. I like the pasta made from rice, and this one also has quinoa which packs an extra punch and gives it a nice texture. A simple tomato sauce is easy on the stomach. I found this tasty one shown here. It is PACKED full of veg!!!
Simple! Fast! Delicious!!
Slice a zucchini, not too thin, not too thick. Heat a little olive oil over medium heat. Add zucchini slices and sauce until tender. Sprinkle with just a TAD of parmesan – it has lots flavour so you don’t need a lot.
My mom used to cook this for me using zucchini from her garden. Thanks MOM!!!
Decomposed Salad Nicoise
- Salmon Filet – preferably wild
- Ripe, small red tomatoes
- Green beens – preferably fresh
- Small potatoes
- Olive oil
- Dijon mustard
- White Wine Vinegar – shown here is sauvignon blanc vinegar
Get your potatoes going. Cut them into small pieces. I cut each small potatoe into three or four. Toss in olive oil, place in roasting pan or tin foil, sprinkle with sea salt. On a BBQ I roast them at about 400 for about 45 minutes. I stir them every 10 to 15 minutes to make sure they are evenly brown and don’t stick.
Salmon. I sautee my filets in olive oil on medium, about 5 minutes per side. You want to try to flip them only once. You want to preheat the pan so medium so that you can get a nice, crisp skin and brown on the non skin side without too much fuss.
Veg!! I love to use little, ripe red tomatoes and simply slice them in half. I steam the green beans for maximum five minutes to keep them a bit crisp.
The dressing. Use 1 part vinegar to 2 parts olive oil. I use about 2 teaspoons oil, 1 teaspoon vinegar, and 1 teaspoon mustard. Here I have used a smooth dijon. Play around with the vinegars – I really like the sauvignon blanc for this meal.
Toss the green beans and tomatoes in the dressing. Save a little to drizzle on the salmon. Plate however you desire.
Quinoa Pasta Bowl
Really comforting fall or winter dinner. Packs punch while keeping you healthy!
- Quinoa pasta (the one shown here is a quinoa and rice spiral noodle)
- Veggies of your choice (onion, peppers, tomato, zucchini work well)
- Olive oil
- Tomato sauce (you can use pre-made, choose something primary made of tomatoes)
- Chicken – optional (you can keep it veggie only if you prefer)
This is simple. Slice up your veggies and sauté them in olive oil over medium-low heat. If you are adding chicken, slice and sauté in a separate pan. Cook the pasta according to directions on package. Grate some fresh parmesan – you don’t need a lot as it has lots of flavour. Heat up the tomato sauce.
Build your bowl however you like. You an layer on the sauce, veggies and chicken, and top with parmesan as shown. Enjoy!!!