Category Archives: Low Calorie

Gluten Free Kid Friendly Low Calorie Low Carb Paleo Recipes Vegetarian

7 Easy Summer Recipes For When It’s Too Hot to Cook

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seven easy summer recipes

If the thought of spending time in the kitchen making a hot meal on a hot night makes you want to dial for pizza delivery then check out these seven easy summer”recipes” for when it’s too hot too cook. I’ve put recipes in quotes because none of these recipes actually require a measuring device and they’re all endlessly variable. So here goes …

Braised Artichokes

Whenever I make these artichokes I always make enough to have the next day. They’re nice for lunch, a snack, or another easy dinner. After two days though they tend to get grainy and while not spoiled, don’t taste as nice.

Trim artichokes and cut in half so that each side mirrors the other. Trim the end off the stems and peel off the tough outer layer. Cut out the choke or wait until after it’s cooked, like I do.
Pour some broth and/or wine (red or white) a little less than halfway up the sides of  a large saute pan with high sides. Turn heat to low.

Season broth with black pepper and salt, then add any or all of the following:

  • garlic
  • cayenne pepper
  • balsamic vinegar
  • Italian seasoning
  • Herbes de Provence

Tip: this is not a dish to experiment with curry or Asian spices. Although if any of you have success with this, please let us know in the comments.

Place artichoke halves and stems in seasoned broth. Cover pan and leave it alone for at least an hour. If you need to add more broth or wine, do so, although just enough to keep the artichokes from sticking to the bottom of the pan. When a leaf pulls out easily and I mean like butta’, there should be no resistance at all, then your artichokes are done.

Remove from heat and let artichokes cool in the broth. Remove the choke if you didn’t do so earlier. Serve, hot, warm, room temp, or cold.

Slow Cooker Version

Place two cups seasoned broth/wine in a slow cooker with the artichokes. Cook on high for 3 to 4 hours,or on low for 4 to 7 hours (depending on the size of your artichokes). Since you won’t be serving these artichokes hot, the one hour variable isn’t a problem. You can make these earlier in the day then set them aside until dinner.

Deli Plate

This is a meal that will please everyone. If someone doesn’t like something they can just ignore it. Half the fun of this meal is experimenting with different combinations and laughing at someone else’s strange concoction.

Leftovers like steak, chicken, fish, bacon, meat balls, sausage links, or hot dogs can be served cold with this meal or just serve up the deli plate for a light dinner or appetizer.

Get out a big platter and arrange a mix of the following on it:

Proteins

  • thinly sliced meats
  • smoked sausage
  • hard boiled eggs, whole or halved

Veggies

  • dill pickles
  • roasted bell peppers
  • sliced cucumbers
  • jicama
  • lettuce leaves
  • sun dried tomatoes, packed in oil and drained (save the oil to make a salad dressing for another meal)
  • kimchi    http://www.healthygreenkitchen.com/homemade-kimchi.html)

Dips & Spreads

Place any or all of the following in little bowls:

  • hummus
  • ranch dressing (link to UD recipe)
  • sugar-free creamy salad dressing
  • mayo thinned with lemon or lime juice, seasoned with your choice of cayenne pepper, garlic, dill, Herbs de Provence, or thyme
  • mustard
  • barbecue sauce
  • ketchup

Taco Bowl

This meal is so easy to prepare you can pretty much tell your eight year old twins the title of this recipe and nothing else, let them loose in the kitchen and end up with a delish dinner.

Layer in a bowl or on a platter roughly in this order:

  • shredded lettuce
  • tomatoes
  • black beans or kidney beans
  • precooked taco meat or chili (can be warm or cold)
  • salsa
  • avocado
  • sour cream or yogurt

Chili Bowl

You can of course substitute dressed lettuce for the coleslaw.

Layer in a bowl or on a platter roughly in this order:

  • dressed coleslaw
  • cold pre-cooked chili
  • sour cream or yogurt
  • cream cheese or mascarpone cheese with pesto mixed in

Chicken Waldorf Salad

You can use pretty much any protein in place of the chicken, tuna or any white fish, turkey, ham, pork, bacon (better as a garnich rather than mixed into the salad), smoked or pre-cooked sausage.

I sometimes cut the mayonaisse 1:1 with Greek yogurt.

Place in a large bowl and toss together:

  • chopped apples
  • chopped celery
  • raisins or halved grapes
  • toasted walnuts, pecans, or pumpkin seeds
  • your choice of meat
  • mayonaisse thinned with fresh lemon or lime juice or your favorite sugar-free creamy salad dressing
  • sliced green or red onion (optional)
  • chopped fresh parsley, mint, oregeno, sage, or thyme (optional but don’t use dried herbs in place of fresh in this recipe)

The following can go into this salad but aren’t necessary to its success. I will add these just to use up items that I are hanging out in my fridge.

  • chickpeas
  • Great Northern beans
  • lima beans
  • spinach, chopped or thinly sliced
  • kale, thinly sliced and rubbed with lemon or lime juice until it softens
  • feta cheese (use sparingly)
  • blue cheese (use sparingly)

BLT Avocado Salad

The title of this recipe is pretty much the recipe for this dish.

Toss together:

  • cooked bacon, don’t crumble it, chop it into bite size pieces
  • lettuce, torn into bite size pieces
  • chopped tomato
  • chopped avocado
  • mayo thinned with fresh lemon or lime juice or your favorite sugar-free salad dressing

Corn Salad

When it’s too hot to even look at my grill I like to steam my corn in the microwave right in the husk.
Trim the top inch off each ear of corn and microwave 3 minutes per cob. Remove from microwave, let cool and peel off the husks and silk. Bonus, the silk comes off super easy with this method.

Use a knife to seperate the kernals from the cob.

Toss together in a bowl:

  • corn kernels
  • chopped tomato
  • fresh basil, mint, or cilantro, roughly chopped
  • sugar-free oil and vinegar dressing

 

You can of course add a rotisserie chicken from the market, grilled burgers, hot dogs, or sausages to any of these meals. Many of these meals are easily to transport and so ideal for a picnic or a potluck.

Gluten Free Low Calorie Paleo Recipes Starches Vegan Vegetarian

Glazed Root Vegetables

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healthy vegetable recipe
This was a lazy cooking day. I was actually surprised that this dish turned out as well as it did. I don’t know why I’m still surprised that extremely simple recipes turn out to be my faves. I guess after years of cooking “five star” meals it’s hard to set aside the idea that you need tons of ingredients and even more time to create something extraordinary.  While I used carrots and jicama for this dish, this works well with any winter squash. Try it with sweet potatoes, butternut squash, or acorn squash.
Cut vegetables into chunks, or sticks.

Heat 1 tablespoon cooking oil over medium heat. When oil is hot, place vegetables in pan and lightly salt them. If you use sea salt you can thank me later. Saute for three to five minutes until the veggies just start to get tender. Stir them occasionally. In a small dish mix a scant one tablespoon coconut sugar or honey, two tablespoons water, or juice, or broth, one teaspoon seasoning from the list below. Cook and stir until veggies are glazed and just barely tender.

Seasoning:

Cumin
Ginger
Curry
Hot sauce
Cayenne
Crushed peppers
Gluten Free Low Calorie Paleo Recipes Vegetarian

Low Cal Snack – Dried Tomato

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dried tomato recipe

Juicy tomatoes ready to become tomaisins.

When I’m running errands I don’t like to stop for lunch. I prefer to pack up a baggie or two with veggies and/or fruit. Recently I’ve been running a lot of errands and getting tired of carrot and celery sticks so I thought I’d try making up a few low cal snacks that I can toss in my bag and eat just as easily as my unimaginative veggie sticks.

First up are these dried tomatoes. Super easy. I cut organic grape tomatoes in half, sprinkled with salt and placed on a dehydrator tray. I dried them at 115 degrees so I could keep these raw but you can dry them at any temp that you like. In fact I started drying these later in the day and before I went to sleep I turned the dehydrator down as low as it would go so they could keep drying but not get over-dried while I slept. The next morning I turned the dehyrdrator back up to 115 and a few hours later my tomatoes were now tomaisins.

Note: I like to take half the tomatoes out when they’re at the chewy stage and then keep dehydrating the rest until they’re chewy crisp.

Gluten Free Low Calorie Low Carb Recipes Vegetarian

Spicy Parmesan Kale

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gluten free, low carb, low calorie, vegetarian kale recipe

I love kale. I don’t know what it is but give me my choice of greens and I’ll choose kale every time. Even so, sometimes I get tired of my go-to recipe of Garlic Kale and start playing around until I come up with a new way to serve this nutritious leafy green.

This recipe serves 4 as a side dish. Add ham, bacon, or chicken and it’s a meal for 2. My apologies to any vegetarians or vegans reading this recipe, please know that in the interest of helping families to accommodate the varied tastes of it’s members I like to include variations of many of my recipes that may include meat or dairy.

If you’re not adding meat to this dish, you can make it a meal by serving it with a pot roast, steak, chicken, fish or for my vegetarian and vegan readers I love a really good whole grain bread, toasted and brushed with olive oil and a bit of balsamic vinegar.

Ingredients

2 large bunches of kale (if you’re picking from your own garden that going to be 2 pounds)

2 tablespoons extra-virgin olive oil

2 medium onions, chopped

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon chili flakes

3 garlic cloves, smashed and minced

1/3 cup grated Parmesan

Instructions

Heat 2 tablespoons of olive oil in a large skillet. Add the onions, salt, pepper, chile and cook, stirring occasionally for 10 minutes. Add the kale and garlic and cook for another 10 minutes, stirring occasionally. Stir in the Parmesan. Taste and add salt, pepper, and olive oil if needed.

Variations

Stir 1/2 cup bread crumbs in with the Parmesan.

Add 1/2 cup toasted, chopped almonds, cashews, pecans, or peanuts with the Parmesan.

Add 1 to 2 cups chopped cooked chicken, ham, or bacon at the end.

 

Quick Version

Use 3 five-ounce bags of prewashed, deveined kale in place of the 2 bunches of kale.

Beverages Gluten Free Low Calorie Low Carb Recipes

This Tea is NOT For Tea Totolars

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lemonade

There are two ways you can frame these beverages – a cup of tea that got kicked up a notch, or a healthy(er) cocktail. Some recipes are for single servings – hey, sometimes a girl’s just gotta take a break, and some are for a crowd. Either way, I hope you’ll enjoy this collection of low cal, low carb, gluten free, low sugar hot toddies as much as we have.

Apple Hot Toddy

Ingredients

1 chai or cinnamon-apple tea bag

1 tablespoon fresh lemon juice

1 tablespoon honey or agave nectar (or a packet of Stevia or monk fruit)

3 tablespoons to 1/4 cup apple brandy

Instructions

Pour 3/4 cup water into a mug. Add tea bag. Microwave for two minutes, then remove from microwave.

While the tea is steeping add remaining ingredients. Remove tea bag after 2 to 5 minutes.

 

Lemon Vanilla Brandy

Basically all you need to do is heat up your lemonade and add brandy. I’ve included the recipe below in case you want to start from scratch or you want the extra flavor dimension of the honey and vanilla extract.

I almost forgot to mention that you can use whiskey or dark rum in place of the brandy. A flavored liquor would be a nice twist.

Ingredients

½ cup xylitol or honey

1 cup freshly squeezed lemon juice (somewhere near 6 lemons)

5 cups water

1 teaspoon vanilla extract

1/4 cup brandy (you can add more if you like, but taste it first)

 Instructions

Mix all ingredients and heat until hot, but don’t bring it to a boil. If you’re having a party you can put it in a slow cooker with a ladle for serving or in a thermos.

 

 

Chai Toddy

Ingredients

1 cup chai tea

1/4 cup heavy cream or nondairy milk

1/4 cup Kahlua, dark rum, or brandy

1 to 2 packets monk fruit, Stevia, or Splenda

Instructions

Mix all ingredients in a mug. Heat in microwave for one minute.

 

Now sit back, relax, and sip your “tea” :)

 

Gluten Free Low Calorie Low Carb Paleo Vegetarian

Caulitillas – The Low Carb, Gluten Free, Paleo, Grain Free Tortilla

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cauliflower-tortilla

I didn’t invent this recipe, although I have improved it, expanded it, varied it, twisted it and generally taken it to outer space and back.

I never liked the extra work of wringing out the hot cauliflower. I always burned my hands, the cloth I used had bits of cauliflower clinging to it and consequently I had a mess to clean up just from the process of wringing the water out of the cauliflower. So I add 1 tablespoon coconut flour for every head of cooked cauliflower. It sops up the water and doesn’t affect the taste or the texture. Don’t you love a simple solution?

If you don’t have cooked riced cauliflower on hand, then after ricing an entire head of cauliflower place it in a microwave safe bowl and microwave for 2 minutes. Stir and microwave for 2 more minutes. Let cool enough so that it doesn’t cook the egg when you stir it in.

If you don’t know how to make riced cauliflower it’s really easy. Just trim and cut a head of cauliflower into florets. Cut the florets in half so that each piece is no bigger than 1 inch square. Place half the florets in a food processor and pulse until you have a fine texture similar to bread crumbs. Dump into a microwave safe bowl and pulse the other half of the cauliflower.

Save the cauliflower stump to make a salad. Just shred it on a box grater into a bowl. Use your hands to wring out the water and mix it use it in place of shredded cabbage in a salad.

Some readers have asked if they can substitute almond flour for the coconut flour and the answer is no. The almond meal won’t absorb the water. I haven’t tried using soy flour, tapioca starch or arrowroot flour but I assume they would work fine.

Caulitillas can be used in place of lasagna noodles, corn tortillas when making enchilidas, as taco shells, for quesadillas, with a little cinnamon and sugar as pancakes, as bread for a grilled cheese sandwich. They are almost endlessly versatile. Try adding herbs and spices for a different flavor experience. I’ll suggest a few but you really can’t go wrong adding whatever seasoning you like to these.

1 teaspoon Italian seasoning

1 teaspoon taco or fajita seasoning

1 teaspoon cumin or mix of cumin and coriander

1 teaspoon curry powder

1 teaspoon lemon, lime or orange zest

1 teaspoon cinnamon and a pinch of stevia or monk fruit

1 teaspoon Herbs de Provence

pinch cayenne pepper or chili flakes

1 teaspoon oregano

up to ½ cup fresh herbs such as cilantro, basil, sage, mint or dill

If after making this the first time it has too much of a cauliflower taste, you can add up to 2 cups of shredded cheese to the recipe.

Ingredients

1 head of cauliflower riced and cooked

2 eggs

salt and pepper

1 tablespoon coconut flour

Instructions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Stir together warm or cold cauliflower, eggs and a pinch each of salt and pepper. Use a quarter or half cup to scoop out onto parchment paper. Use your hands to pat each portion into a thin circle. They can be anywhere from so thin you can almost see through them to ¼ inch thick.

Place in oven for eight to ten minutes, until the underside is cooked enough that you can carefully peel them from the parchment paper and flip them. Return to the oven for five minutes. Remove from oven and do one of three things: cool and store in fridge or freezer with squares of parchment paper between them, or if you’ll be using them right away, lightly oil a heavy bottomed skillet set over medium high heat and cook the tortillas until the outside is browned and slightly crispy. Turn and brown the other side. No matter how you store them, be sure to brown them before eating them. You could also brown them before storing them in the fridge or freezer.

Gluten Free Low Calorie Low Carb Vegetarian

The Famous Cauliflower Pizza Crust Everybody Is Talking About

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cauliflower pizza crust

I can’t claim to have invented this recipe, but I’ve worked out some of the kinks and wanted to make it available to the UnDiet gang.

This recipe works as a pizza crust, bread sticks to dip in marinara sauce, focaccia , bread slices for a sandwich or just to eat as is.

I’m going to give you the biggest tip of all  – USE PARCHMENT PAPER. The first time I made this I thought it would be so cool to use my new cast iron baking sheet and while it delivered a nice crisp exterior on my crust, it was NOT FUN to clean up, and I lost most of the crispy exterior on my crust as it stuck to the pan.

Ingredients

4 cups riced cauliflower, about 1 large head

2 large eggs

2 to 2-1/2 cups shredded Mozzarella or 2 cups Mozzarella and 1/2 cup grated or shredded Parmesan

1 teaspoon Italian seasoning, oregeno, basil, or whatever you like (optional)

sea salt

black pepper

Instructions

Preheat oven to 425 degrees F.

Place the riced cauliflower in a microwave safe bowl, toss with a pinch of salt, and microwave for five to eight minutes, until al dente. Set aside to cool down a bit, or mix in all remaining ingredients except egg to cool it down enough that the egg doesn’t cook when you mix it in at the end.

Line a pizza pan or baking sheet with parchment paper. Dump the cauliflower mixture onto the parchment paper and with your hands pat it out to evenly cover the pan. If you’re making sandwich bread, use two trays so you have a thinner crust. Bake for fifteen to twenty minutes, until the top is lightly browned. Remove from oven and slide the parchment paper with the crust off the baking sheet. Place another piece of parchment paper on the pan. Carefully flip the crust over onto the baking sheet so that the bottom is now on top. Return to oven and bake for another ten to fifteen minutes until the top is lightly browned.

At this point you can start getting creative:

Slice into squares for sandwich bread.

Slice into rectangles for bread sticks.

Top with cheese, sauce and toppings; place back in the oven for about fifteen minutes until the cheese is lightly browned and bubbling.

Before putting in the oven scatter a handful of sliced or minced olives, sun-dried tomatoes, Parmesan cheese, feta cheese, basil shreds, anchovies … whatever your favorite focaccia toppings are.

Tips

I didn’t need to remove the moisture from my cauliflower to get a crispy crust. If yours turns out soggy (which isn’t a complete failure – you can still top it with cheese and toppings and eat it with a fork), then the next time you make it, you can squeeze out the moisture from the cauliflower after cooking it or add 1 tablespoon coconut flour or use the up to 1 cup grated (not shredded) Parmesan in place of 1 cup of Mozzarella.

Gluten Free Living Food Low Calorie Neutral Paleo Recipes Vegan Vegetarian

Bacon Eggplant Jerky – Paleo, Vegan, & Gluten Free

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eggplant jerky recipe

You can find various recipes for eggplant jerky all over the Internet. I don’t claim to have invented this one, but I do believe that I’ve worked to make it as simple and tasty as possible while giving you easy ways to alter it according to your own diet or taste preferences. There are so many ways you can change up this recipe within a certain framework that will still  end up with the chewiness of jerky and tasting like bacon.

Start with an eggplant that has a smooth and shiny skin. While I don’t like to remove the peel, its so full of nutrition and honestly, its one more step to get to the end result, but I do prefer this without the skin. My compromise is to slice it so that not every piece has skin attached to it. In the end the few pieces which were mostly all skin were the crispiest.

I tried to use a mandoline, as well as a food processor to slice it but that was a complete fail – a combination of the tough skin and the sponginess of the flesh. I tried peeling it and running it across the mandoline but the spongy flesh still fouled up the process, so out came my favorite chef’s knife and my bamboo cutting board and three minutes later I had a pile of bacon shaped pieces of eggplant. Well really you wouldn’t have thought they looked like bacon at this point, but since I knew where I was going with this, it was already starting to look like bacon to me. Do you think that positive thinking helps in the kitchen?  I do. I’ve noticed that when I’m feeling less than confident or unexcited about a new recipe it often turns out badly.

In the interest of making the recipe as simple as possible I used a Tandori spice mixture which has paprika, garlic, and salt. You can use any spice mixture which has a paprika base. I used garlic flavored olive oil, but you can of course use plain olive oil, just be sure it’s extra-virgin. Your taste buds will thank you. And I used balsamic vinegar because I love the rich flavor, but you can use apple cider vinegar if you prefer. I didn’t use black pepper but if you want to add some be sure it’s freshly ground.

I like my version of the marinade because you don’t get a lot of runoff like many of the recipes I found on the Internet. You don’t get oil dripping off into your dehydrator and you don’t have to use towels to sop up the oil after dehydrating them. Still I think my recipe would be better with a little more oil. Flavor-wise, it won’t matter much, but it will help the jerky to be a little less dry.

All of the recipes tell you to mix up the marinade, pour it over the eggplant, and stir to coat. That really doesn’t work very well when you’re working with what is basically a vegetable sponge. The first few slices soak up all the marinade and then you have to press on them to release enough marinade to coat the other slices which still don’t get evenly coated with the marinadde. So I covered the bottom of my bowl with a thin layer of marinade. Placed half the eggplant slices in the bowl, drizzled with half the marinade, added the rest of the eggplant, the rest of the marinade and tossed to coat.

I dehydrated my first batch for 12 hours and while I liked the end result, there were a few pieces which weren’t as dry which I liked even more. So my next batch will go for maybe 8 hours.

Ingredients

2 large eggplant

1/2 cup coconut aminoes, or low sodium soy sauce

1 tablespoon + 1 teaspoon Tandori or Cajun spice mixture

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1/2 to 1 teaspoon freshly ground black pepper, optional

Instructions

Trim the bottom and top from the eggplant. Discard.

Slice the eggplant into 1/4-inch thick rounds. Stack 4 or 5 rounds and slice into strips.

Place all marinade ingredients in a small jar. Cover and shake well.  Coat the bottom of a large bowl with marinade. Working quickly, place half the eggplant in the bowl, drizzle with half the marinade, the remaining eggplant and then the remaining marinade. Toss to combine. Place in the refrigerator for at least 2 hours but you can leave it there all day or overnight.

Place strips on dehydrator trays being careful not to overlap the slices. Depending on your dehydrator you should have 5 to 6 trays. Dehydrate at 115 degrees for 8 to 12 hours. Take a few pieces out after 6 hours. Let them cool down and see if you like the consistency. If you do then stop the process. If you don’t then let them go for another hour or two and check them again.

And there you have it – your basic recipe for eggplant jerky. The next time I make it I’m going to make the following tweaks to see if I get an even better result:

1/4 cup + 2 tablespoons coconut aminoes, or low sodium soy sauce

1 tablespoon + 1 teaspoon Tandori or Cajun spice mixture

1/4 cup + 2 tablespoons extra-virgin olive oil

1/4 cup balsamic vinegar

1/4 cup pure maple syrup

I’m sort of resisting adding the maple syrup because I don’t like to add sugar when it isn’t really needed, but I want to see what happens to this jerky with the addition of the rich amber flavor. I’m also going to use 1 eggplant and 2 medium zucchini. I don’t see why zucchini wouldn’t work and then the tough skin wouldn’t be an issue and it can be easily sliced on the mandoline.

I’ll update this post after trying out the new version. Happy eating!

Gluten Free High Protein Low Calorie Low Carb Paleo Recipes Vegetarian

Provincial Cauli”rice”

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cauliflower riceShredded cauliflower used in place of rice is the new Paleo and Low Carb Hero. I’ve been doing a bit of experimenting to find the easiest and foolproof way to prepare it and have come up with lots of options which I’ll be sharing in upcoming posts. Today I want to share my Provenical Cauli”rice” recipe. Warning: this recipe does not mask the taste of cauliflower. It will taste like a French vegetable dish, not like rice. I’ve found that the cauli”rice” recipes that taste closer to rice are those that are heavily spiced such as curried “rice”, Spanish “rice”, and those with tomato paste.

I’ve been shredding cauliflower for these recipes using my food processor which involves cutting the florets away from the core. Getting out the food processor and fitting it with the shredding disk. Shredding the cauliflower. Cleaning and putting the food processor away. Today I wanted to see if using a box grater would be easier – and it was – significantly easier. I trimmed away the green leaves and that was all the prep needed. I shredded the whole cauliflower with the box grater, stopping when I reached the core. It took less time than it took using the food processor (including the setup and cleanup) and I burned a few calories in the process. So in the future I’ll use the food processor if I already have it out for other projects but otherwise I’ll use a box grater.

Ingredients

1 tablespoon cooking oil

1 head cauliflower

1 teaspoon Herbs de Provence

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Instructions

Trim the green leaves from the cauliflower and shred the florets using a box grater or food processor. Discard the stem and core.

Heat oil in large saute pan over medium heat. When oil is hot add the shredded cauliflower and stir to coat with oil. Stir in Herbs de Provence, salt and pepper. Cook until cauliflower is al dente. Remove from heat. Taste and add salt and/or pepper if needed.

Variation

Drizzle the finished dish with extra-virgin olive oil or melted butter. If you’re doing Paelo you’ll want to avoid the butter though.

Use Italian seasoning in place of Herbs de Provence.

Living Food Low Calorie Neutral Recipes

A Very Simple Salad

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lettuce-salad

 

I’ve been working on recipes for the new cookbook for so long that I’ve gotten into the habit of more elaborate meals and it feels good to not only enjoy but look forward to an easy lettuce salad with a very simple salad dressing and one garnish.

The Salad

Fill a bowl with lettuce torn into bite-size pieces. Toss with dressing. Garnish with one item.

The Dressing

Shake or whisk together fresh lemon or lime juice, extra-virgin olive oil, sea salt and freshly ground black pepper. Taste and adjust to your taste.

The Garnishes

  • avocado
  • hard-boiled egg
  • toasted nuts or seeds
  • shredded chicken or turkey
  • bacon
  • sliced pepperoni, pastrami, corned beef, or prosciutto
  • feta cheese
  • blue cheese
  • shredded Parmesan cheese
  • fresh buffalo mozzarella cheese
  • sun-dried tomatoes
  • orange slices
  • thinly sliced red onion
  • artichoke hearts

Now go enjoy your lunch :)