Green Bean Niçoise Salad

In an effort to get healthier and lose some weight, my husband and I have really tried to cut way back on processed carbs, like bread, pasta, rice etc. We still eat carbs, just try to get them from whole foods more, like fruits and veggies and to be able to indulge in our favourite treats (for him, beer and for me, wine and chocolate). My husband has lost over 40 lbs and has kept it off for almost 6 months and counting! I was able to lose about 10 lbs and I’m finding it much easier to maintain so it has become our new lifestyle.

Tired of lettuce based salads I decided to do a take on the traditional Niçoise Salad. I love to make it for lunch for myself or even as a dinner for my husband and I (I just beef it up by adding an extra hard-boiled egg). This salad also is delicious as a left over, so I will often make a double portion to keep for the next day.

Niçoise salad

Ingredients

1 bunch of green beans (approximately 2 fist-fulls)

1 large tomato, medium diced

10-15 olives (I like using a mixture of green and black olives

1 can of tuna

2 Tbsp extra virgin olive oil

2 Tbsp balsamic vinegar

Sea salt & pepper

¼ C crumbled feta cheese

1-2 hard-boiled eggs , quartered

Serves two.

Directions

  1. Wash and trim green beans. Cook by throwing into boiling water or steam for 2 or 3 minutes, so that they are still firm and crispy. Drain and place into a medium sized mixing bowl.
  1. Add chopped tomatoes, olives, can of tuna (I like pole and line caught tuna). Toss.
  1. Pour over olive oil and balsamic vinegar and season with salt and pepper, then toss again.
  1. Add crumbled feta and fold in gently.
  1. Plate the salad on to two plates and top with hard-boiled egg. I like to use a whole egg per person if I am serving this as a dinner and ½ an egg per person if serving it as a lunch.
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Tomato Avocado Salad

As a busy mom, I love having tasty recipes on hand that are quick and easy to throw together for lunch or dinner.

This is one that I love because it takes minutes to do and tastes delicious.

Tomato Avocado Salad

Ingredients:
2 – 3 large tomatoes (I like beefsteak tomatoes), large diced
2 large avocados, large diced
½ large white onion, medium diced
½ C sour cream or plain yogurt
Salt & pepper

Directions:
Combine tomatoes, avocados and onions into a large bowl.

Fold in sour cream. Salt and pepper to taste.

Serve!

Tip: Use the most flavorful tomatoes you can find. Also, this salad does not keep too long, so it’s best to prepare right before eating and serve right away – which is no big deal since it’s so quick to make!

Lettuce Fajita Cups

My husband and I have adapted to a low(ish) carb diet life style (the “ish” is because we do still eat all veggies, fruits and have carbs occasionally) and its been working very well for us. My hubby has lost 35lbs (and counting!) since we started this in December and I’ve lost about 12lbs (though I definitely cheat more than he does).

Anyway, one struggle is coming up with fun things to eat for dinner and we miss certain high carb things that we used to make all the time, like fajitas. But I was feeling creative today and came up with this recipe and am thrilled with the result. And as always, this yummy dish is super cheap to make AND healthy to boot.

Lettuce Fajita Wraps

Ingredients

2 Tbsp vegetable oil

1 red pepper, sliced into thin strips

1 medium Spanish or yellow onion, sliced into thin strips

1 large avocado, medium diced

1 lb chicken breasts, sliced into thin strips

¼ C water

½ C shredded cheese (I like aged cheddar)

1 head of Boston lettuce, separated into individual leaves

3-4 Tbsp Taco/Fajita seasoning (I use this recipe but you can easily use a prepared fajita or taco mix packet)

Hot sauce (optional)

Salt & pepper

Directions

  1. Heat oil on medium-high in a large pan.
  2. Add sliced chicken breast and season with salt and pepper, then sauté for 5-7 minutes or until chicken starts browning.
  3. Add sliced pepper, onion, taco/fajita seasoning, water and mix. Simmer for an additional 5-7 minutes.
  4. Arrange lettuce leaves on a plate and sprinkle each with cheese. Spoon on the chicken/pepper/onion mixture and top with a few pieces of avocado. Season with hot sauce & enjoy!

Makes about a dozen (depending on size of lettuce leave). Good main for 2-3 people.