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Summer Salad

Summer Salad

Summer Salad

This salad has just a little tang that gives the al dente veggies really nice flavor. I got inspired and this is what I created.


mesclun salad greens (or any combination of your favorite delicate lettuce greens, think spring mix)

baby zucchini (or 1/2 a medium zucchini) – chopped

baby yellow squash (or 1/2 a medium yellow squash) – chopped

vidalia onion – sliced very thinly in semi circles (1/3 cup)

sweet red bell pepper (3/4 of a medium pepper) – sliced and then cut into 1″ strips 

1 garlic clove – sliced very thinly 

oregano (dried is ok) – generous sprinkle (maybe a 1/4 tsp)

tumeric – generous sprinkle “

beefsteak tomato – rough chopped

roast chicken breast (I had left over that had been roasted with fresh rosemary, tumeric, s&p, and EVOO), you can estimate 1 small breast per person, or split 1 for 2 people if larger. – chopped into cubes

sea salt and black pepper – generous grind or 2


good balsamic vinegar – generous sprinkle

coconut oil – 1 tsp

chili powder – generous sprinkle

Balsamic vinegrette – 2:1 ratio EVOO to balsamic, a small dallop of dijon mustard, S&P, a pinch of oregano, and splash or 2 of apple cider vinegar (or red wine vinegar).


Start your saute pan on medium heat and add 2 TB of EVOO.  Toss in oregano and onions and garlic.

When they start to become translucent and fragrant, add in the zucchini, yellow squash and red pepper, and while stirring sprinkle with balsamic vinegar. 

Season with S&P, tumeric, chili powder.  Give a good stir to mix all the seasonings into veggies for a couple minutes. Pretend you’re doing an asian stir fry.  Then add your roasted chicken pieces and tsp of coconut oil and stir to combine a bit more.  Maybe another 3-5 minutes, until veggies are al dente – to nicely softened, and chicken is heated through. 

Remove from the heat and add mixture on top of your salad greens.

Add the tomato and your balsamic vinegrette, toss and serve.

Bon appetite! 

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My boyfriend loves doing the food shopping and so I do my best to be patient and loving that he’s so generous.  At times he’ll forget what we have in the house or buy things that aren’t exactly ideal for my “clean” lifestyle.   This time though, he purchased portobello mushrooms and with a big grin said, “what can you do with these?”

Thankfully I was able to do some research and adapt a gluten free, dairy free recipe with chicken instead of pork sausage so all parties would be satisfied.  It came out quite well, so we’re sharing this one for Healthy Eating Always a Real Treat and anyone else who wants to have a tasty hearty healthy meal.

Portobello mushroom caps (2)
olive oil
chicken or veggie broth (1 cup)
chicken apple sausage (Applegate Farms) (3 links)
fennel (medium) chop the white part of the bulb
yellow onion (1/2 medium) chopped
celery (2 stalks) chopped
garlic (3 cloves) minced
GF bread (2 slices) toasted and cubed
1 large egg
Daiya mozzerella cheese (1/2 c + a little more for topping)
rosemary (1/2 tablespoon) – I used dried, chopped
oregano (generous sprinkle)
tumeric (generous sprinkle)
cayenne (tiny sprinkle)
sea salt and black pepper (generous sprinkle)

Preheat your oven to 450 degrees F.
Wipe off your mushrooms with a paper towel to remove dirt, and gently scrape out the gills with a spoon.

Drizzle some EVOO on the bottom of your baking dish or tray and on top of the mushrooms, set aside.

Saute your sausage, if you are using the Applegate Chicken sausage, you’ll brown it a bit first and then take off heat and chop it up so it’s all in small pieces. I actually broke it up with a knife and fork and then further into smaller pieces with my hands. Place back in the pan with a drizzle of olive oil.

Add chopped onion, fennel, garlic, and spices, continue to saute until tender. (5-10 minutes)

Add broth (can also use white wine), to deglaze the pan and cook for another 5 minutes. Meanwhile toast your bread – I used Canyon Bakehouse gluten free bread. Once toasted, slice into small cubes.

Stir in the bread cubes and cheese (I use vegan, gf, Daiya cheese). The bread should soak up the broth.

Lightly beat your egg and remove from the heat and stir in the egg to the mixture. Scoop into the mushroom caps to make generous mounds, and top with another bit of cheese.

Bake in the 450 degree oven for 30 minutes, until the mushrooms are tender and the stuffing has browned. (Check after 15-20 to make sure nothing is burning).

Bon Appetite!