BIG flavors and a pinch of attitude!
This recipe is Sponsored by Lindsay Olives and as always, all opinions are my own!
When the temps heat up I like to cook quick meals that don’t heat up the house. The salmon can be pan seared or grilled and the relish only takes minutes to prepare!
I love the combination rich, fatty salmon paired with bright and zesty citrus flavors….
*This post is sponsored by my friends at TheFeedFeed and Vitamix.
I partnered with thefeedfeed and Vitamix to bring you a delicious sandwich spread you can make ahead for the week during your meal prep. I love having prepped ahead sauces and spreads in my fridge at all times to liven things up.
Have you made my cilantro chimichurri yet? It’s a definite crowd favorite and I’m pretty sure this green goddess spread is gonna be a hit too!
This spread is super simple and super quick to whip up in the new Vitamix Venturist. I’ve been a Vitamix user for over 6 years and honestly use mine every single day! I can’t say enough good things about it and it’s definitely the most used small kitchen appliance I own! What’s even more exciting, is that the Venturist comes with THREE jar sizes - 64oz, 20z and this itty bitty baby 8oz jar. This means you’ll always be able to make exactly the right amount!
I opted to tweak the traditional ingredients and make it my own with fresh herbs that I love, and I encourage you to do the same!
Historically, green goddess recipes include tarragon and anchovies, which are definitely tasty. However, if you know me, you know my love for cilantro runs deep! So I used cilantro and basil as my main flavors in this batch. You can literally use any combo of fresh herbs and I bet this will be fantastic!
And again, you’re gonna want to put this on everything! You definitely need to try this on your next sandwich creation!
But also try it on your next big ass salad, as a dip for veggies (wow your friends with an amazing crudité platter with this as a dip!) In fact, this could be my new “go to” sauce for kickin up some eggs, roasted veg, and dipping chicken fingers in! I mean, come on, the possibilities are endless here! It’s THE perfect sauce to make weekly if you do a meal prep situation!
PrintIn your Vitamix, add all ingredients. Pulse a few times first and scrap sides down if needed. Then blend for about 30 seconds and voila!
Feel free to mix and match your favorite herbs in here!! Tarragon, chives, scallions, etc. And definitely add in some anchovies if that’s your thing!
Hope you enjoy this green goddess spread as much as I do and put it on your next sando!
Thanks again to my friends at thefeedfeed and vitamix for this fun partnership!
Seeds, seeds, and more seeds. Chia. Hemp. Watermelon. Flax. And nuts, nuts, and more nuts. Almonds. Cashews. Pistachios. Walnuts. That’s what you’ll find in this super seedy and nutty granola! I wanted to throw together an oatmeal-free granola, that was low in carbs, and high in healthy fats with a good amount of protein. Even though oatmeal is technically gluten free since it’s just rolled oats, they are typically processed on the same equipment as the gluten grains and therefore cross contaminated. I know you can find certified gluten free brands on the market as well, but I just wanted to eliminate them altogether….
It’s creamy. It’s delicious. It’s hecka nutritious. It’s a Mexican version of the comfort dish, Shepherd’s Pie. Traditionally, this recipe would use a mixture of meat and veggies with mashed potatoes as the “crust” for the top. When using beef, it’s called “cottage pie,’ and when using lamb, it’s called “shepherd’s pie.” My rendition uses grass fed ground beef and whipped cauli mash, and I still called it a shepherd’s pie, why? Because I’m a rebel at heart and like to break the rules! That’s why. Actually, I’m a total rule breaker when it comes to cooking, amongst other things <insert feisty smirk face.>…
So, Happy 2017 and all that stuff! Hope you guys had an amazing holiday season like I did! I can’t believe it’s already January. Like WHOA, where did the time go?
So, about carnitas. Ask my family and they’ll tell you that pork carnitas are my absolute FAV thing to order at Mexican restaurants. I mean, FAVORITE. It’s the thing that I get all judgy on when I go to new restaurants. If their carnitas are good, the restaurant gets a thumbs up from me. Oh, and I’m pretty judgy about the chips and salsa too, not gonna lie….
By now you should know how much I love all things cilantro, especially cilantro chimichurri. And then I heard about this sauce called zhug from one of my Instgram followers who knows how cilantro-obsessed I am. Zhug is really similar to chimichurri, and heck spicy, so I knew I had to try to recreate it. Here’s my spicy cilantro sauce….
I always say I’m not that big of a dessert fan. EXCEPT for when it comes to chocolate and ice cream. Especially chocolate mint chip ice cream on a hot summer evening. Ice cream is my dessert weakness. And the hard part for me, is finding a really good ice cream at the store that isn’t loaded with sugar and/or high fructose corn syrup and crappy ingredients. So, obviously, I was left with no choice but to buy an ice cream maker and start making my own, DUH! My friend, Megan, from The Recipe for Healing, is always making us ice cream after we get done with our walks. So, basically, my new found ice cream making obsession is her fault ;)…
It’s summer and it’s hot, so I’m always looking for fun meal ideas that don’t require me to turn on the oven. These turmeric chicken collard wraps are a perfect lunch option when you want a no cook meal. With just a handful of ingredients and you’ll have a quick and easy, no-cook, protein-packed meal. The key to this meal is to have some cooked chicken breast already to go in the fridge. I admit, I’m not the best at this, but I’m working on getting better. I swear I’m running to the store pretty much on the daily because I haven’t been planning my meals very well lately….
I’m pretty sure I could live off Mexican-themed food forever. I mean, anything that I can put cilantro and avocado on wins! If you’ve followed me on Instagram, you will see just how much I eat avocados and cilantro. One of my husband’s friends follows me on Insta and asked him what our avocado budget was! Anyway, these smoky mexican stuffed bell peppers are a perfect meal for anytime of the year. Enjoy these with a side of avocado or guacamole and a side salad for a complete low carb meal!…
It’s getting a little hot up in here, and I’m gonna make things even hotter with these spicy jalapeno turkey burgers with creamy chimichurri sauce!
The beginning of June is when Redding decides to turn up the heat to full blast on the thermostat. For reals. It’s hot here! BUT, I can’t complain much considering hubby and I moved here from the coast 12 years ago because SUN! Fun Fact: Redding is the second sunniest city in the nation with 88% sunshine. Yes, I said NATION. Who knew?…
