Tag Archive for: salad

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Farmer’s Market Chopped Salad

By Angela of Eat Spin Run Repeat

Bring the farmer’s market to your table!

If visiting a local farmer’s market isn’t already something you do each week, I highly suggest putting it on your summer bucket list. Not only is it good to support local businesses, but eating food grown close to home is better for the environment. It also tastes a lot better than food that has spent hours in transit on the back of a truck! Here in south western Ontario, we’re blessed to have a large number of farmers who grow everything from corn and green beans to peaches and berries. Exploring these markets is one of my favourite Saturday activities, and I often come home with a basket full of produce that covers every colour in the rainbow.

Farmers-Market-Produce

For an easy to make, totally satisfying meal, I like to throw together as much colourful produce as possible in one enormous salad, just like the one below. They don’t make them like this in restaurants, friends! Feel free to mix up the ingredients with whatever’s being sold at your local market.

Farmer's Market Chopped Salad - Eat Spin Run Repeat 1

Farmer’s Market Chopped Salad

Prep Time: 20 mins
Cook Time: 16 mins
Makes: 2 meal-sized servings

Ingredients

  • 2 boneless skinless chicken breasts, about 130g raw weight
  • salt-free seasoning mix
  • 4 cups mixed greens (radicchio, spinach, kale, romaine, etc)
  • 1/2 cup chopped celery
  • 4 radishes, grated or sliced
  • 1/2 cup shredded carrot
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped cucumber
  • 2 hard boiled eggs, sliced
  • 1/2 cob corn, either cooked or raw, sliced off the cob.
  • 2 tbsp unsalted sunflower seeds

Apple Cider Vinaigrette:

  • 2 tbsp extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp honey or maple syrup

Instructions:

  • Preheat the barbeque to medium-high.
  • Whisk together all ingredients for dressing in a small bowl.
  • If the chicken breasts are much thicker in the middle than the outsides, pound them to even thickness with a meat mallet.
  • Using a basting brush, brush the chicken with a bit of apple cider vinaigrette, and set the rest aside. Sprinkle chicken with seasoning of choice. I like to use Kirkland Organic No-Salt Seasoning from Costco, but Mrs. Dash is another good salt-free option.
  • Grill the chicken breasts for about 8 minutes per side, or until no longer pink in the middle.
  • While the chicken cooks, prep the veggies. Slice or shred as indicated above. Cut eggs into even slices.
  • In a large bowl, toss the mixed greens with half of the dressing. Arrange 2 cups of greens in each salad bowl.
  • ‘Line up’ the veggies on top of the greens, and place the sliced eggs at the side. Sprinkle with sunflower seeds.
  • When chicken is cooked, let it rest 2-3 minutes before slicing into strips. Use them to top the salads.
  • Drizzle remaining dressing over top and serve.

Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.

Blog: http://eat-spin-run-repeat.com

Twitter: @eatspinrunrpt

Instagram: @eatspinrunrpt

Facebook: http://www.facebook.com/EatSpinRunRepeat

Pinterest: http://pinterest.com/eatspinrunrpt

 

 

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Celebrate Spring with Color!

This post was written by Angela Simpson of Eat Spin Run Repeat.

Rainbow Pepper Salad with Fig Vinaigrette

Rainbow Pepper Salad with Fig Vinaigrette

 

Prep Time: 15 mins
Cook Time: 15 mins

Ingredients (serves 1):

  • 1/4 cup purple bell pepper
  • 1/4 cup yellow bell pepper
  • 1/4 cup red bell pepper
  • 1/4 cup orange bell pepper
  • 1/4 cup cooked quinoa
  • 1/4 cup defrosted shelled edamame
  • 1/4 cup cooked white navy beans, rinsed if previously canned
  • about 1 tbsp chopped parsley
  • 1 stalk celery, diced
  • black pepper
  • 1/2 tsp dried dill
  • fig infused white balsamic vinegar (or other fruit-infused vinegar)


Instructions:

  • In a large bowl, combine all ingredients. If quinoa is uncooked, simmer it in water or low-sodium vegetable broth for 15 minutes or until grains have become puffy. Then add it to the bowl.
  • Drizzle fig-infused balsamic vinegar (or your favourite fruit-infused vinegar) over the salad and toss to coat. For best flavour, let the bowl sit for about 30 minutes to allow the flavours to intensify. Serve cold

 

Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.

Blog: http://eat-spin-run-repeat.com

Twitter: @eatspinrunrpt

Instagram: @eatspinrunrpt

Facebook: http://www.facebook.com/EatSpinRunRepeat

Pinterest: http://pinterest.com/eatspinrunrpt

 

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Push the Reset Button

This post is from our Blogger Ambassador Angela Simpson of Eat Spin Run Repeat.

You know that feeling after a weekend of enjoying perhaps one or two more treats than you should have? You know the one – energy levels are lower than usual, the thought or sight of a pizza and cocktails makes your stomach turn, and sweatpants sound like a much better idea than skinny jeans. Wouldn’t it be nice if there was a reset button you could press to get yourself feeling back to normal again? Unfortunately our bodies weren’t built with a Ctrl+Z, but you can make yourself feel better and get back on track by eating whole, healthy foods.

The Detox Salad - Eat Spin Run Repeat 1

This salad is my re-creation of the classic Detox Salad at Whole Foods, and it’s one that I love to make in big batches at the beginning of each week. Having lots of portions ready to take to work for lunch each day helps me stay on track with eating clean, and a big batch should last in the fridge all week. If any overindulging has happened on the weekend, the Detox Salad is one of my go-to recipes for getting back to feeling energized and lightened up again. I hope you enjoy it!

The Detox Salad - Eat Spin Run Repeat 2

The Detox Salad

Prep Time: 15 mins
Cook Time: 0 mins

Ingredients

  • 2 cups cauliflower (about 1/3 of a medium-sized cauliflower)
  • 2 cups broccoli
  • 2 medium grated carrots
  • ¼ cup dried currants
  • 1/3 cup raisins
  • ½ cup sunflower seeds
  • 2 tsp kelp granules (NOTE: kelp granules do have a fairly distinct sea vegetable-like smell, so you definitely don’t need to use very much! Kelp powder or the equivalent amount of dulse flakes could also be used.)
  • ½ cup fresh parsley, finely chopped
  • 1/3 cup lemon juice
  • sea salt and black pepper to taste

 

Instructions:

  • Chop the broccoli and cauliflower into bite-sized pieces. In batches, transfer to the bowl of a food processor and pulse until small pieces form. (You can also do this with the broccoli stems instead of throwing them out or trying to find another use for them!)
  • In a large bowl, combine the broccoli, cauliflower, grated carrots, and all remaining ingredients. Toss very well to combine, then refrigerate for at least 30 minutes to allow flavours to blend
  • Note: If you want the salad to keep you full for longer, feel free to add a source of lean protein. Chickpeas, shredded chicken breast, tempeh, salmon, and flaked tuna all work really well.

 

Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog, Eat-Spin-Run-Repeat.com.

Blog: http://eat-spin-run-repeat.com

Twitter: @eatspinrunrpt

Instagram: @eatspinrunrpt

Facebook: http://www.facebook.com/EatSpinRunRepeat

Pinterest: http://pinterest.com/eatspinrunrpt

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