6 Tbsp olive oil
1/4 cup red wine vinegar
1 Tbsp Dijon mustard
Salt and ground pepper
1 cup sliced white mushrooms
1/4 cup thinly sliced red onion
3 cups baby spinach
In a small cup whisk together, olive oil, red wine vinegar, Dijon mustard, salt and pepper.
In a large salad bowl combine spinach, mushrooms and onions.
Drizzle dressing over salad and mix until combined and serve immediately.
We had baked chicken wings with this salad and everyone loved it. 💕
My Food Dehydrator Experience
Last week I bought a food dehydrator and I’ve been having fun making all sorts of things. Here’s just a quick view of what I’ve been up too.
Recipes to follow soon.
Starting from top left:
Pear fruit leather
Dried pineapples and mango
Dried strawberries and watermelon
My awesome machine
Kale ready to be chip-a-licious
Dried Asian eggplant, spinach and zucchini chips with an eggplant dip on the side
So far everyone’s favorites are:
Fruit: mango, strawberries and fruit leather.
Vegetables: Zucchini and kale chips
If you have any recipes or some tips & trick please add them in the comments.
Tomorrow is my first weigh-in of my 30 Day Challenge. I haven’t weighed myself all week, so I hope it’ll be a nice surprise. *crossing fingers*
Please let me know how you all are doing too.
I made this coleslaw and just had to share the recipe, hope you like it.
I prefer vinegar based coleslaw, you can always add more Splenda for a sweeter coleslaw and some mayonnaise for a creamy version.
Low Carb Vinegar Based Coleslaw
1 head of cabbage, shredded
1 cup white vinegar
1/4 cup Splenda
Place shredded cabbage in a large bowl and set aside.
In a small pan bring to boil the vinegar, Splenda, half salt and pepper.
Pour hot vinegar mixture over cabbage, stir and cover with plastic wrap.
Let sit over night and then drain the juices and place in a smaller container.
Note: For my next batch I’m going to add 1 tsp. celery seeds.
Sauteed Zucchini and Onions
2 cups Zucchini
1 medium , onion
1 tsp salt
2 tsp black pepper
2 tsp extra virgin olive oil
Wash zucchini (4 medium will give you about 2 cups) and chop in slices 1/4 inch thick. Peel and chop onion into half moons.
Add oil and onions to a large sauté pan, sauté 3-4 minutes.
Sauté on med high heat (7-8) until nearly soft and translucent.
Mix in salt and pepper while sautéing.
A colorful Italian antipasto made with arugula, artichokes, mozzarella cheese, and roasted red pepper.
5 oz arugula
6 oz canned artichokes hearts, drained , coarsely chopped
4 oz Cheese, mozzarella, fresh, balls, bites, serving
4 oz roasted red peppers with brine , cut into thin strips
2 oz prosciutto , cut into strips
1 medium celery stalks , thinly sliced
2 tsp extra virgin olive oil
2 tsp balsamic vinegar
1 pinch hot red pepper flakes
In large bowl, combine arugula, artichokes, mozzarella, roasted red pepper, prosciutto, and celery.
Drizzle with oil and vinegar.
Sprinkle with hot pepper flakes and toss. Chill for 30 minutes. Serve.
Makes 6 servings Serving Size: 1 serving
Amount Per Serving
Total Carbs 4.7 g
Dietary Fiber 2.3 g
Sugars 0.9 g
Total Fat 7.1 g
Protein 6.8 g
Net Carb 2.4g
I came across this recipe on myrecipes.com and thought I’d share this with you.
Bacon Arugula Shrimp Salad
2 slices center-cut bacon
1 1/2 pounds peeled and deveined large shrimp
5 cups arugula leaves
1 cup halved cherry tomatoes
2 tablespoons plain low-fat yogurt
2 tablespoons balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon black pepper
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from the pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside. Add shrimp to drippings in the pan; sauté 5 minutes or until done. Using a slotted spoon, transfer shrimp to a large bowl. Add arugula leaves and halved cherry tomatoes to shrimp; toss gently.
Combine yogurt, vinegar, oil, and pepper in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over shrimp mixture; toss gently to combine. Place 2 1/4 cups salad mixture on each of 4 plates; divide crumbled bacon evenly among salads.
Makes: 4 servings
Amount per serving
Calories from fat: 28%
Net Carbs: 4.6 g
Mediterranean Cauliflower Salad
1 head cauliflower, cut into florets
1/4 cup red pepper, chopped
2 Tbsp. fresh parsley, chopped
1/4 cup Greek olives
1 Tbsp. capers
1 Tbsp. wine vinegar
3 Tbsp. olive oil
1/2 tsp. dried oregano
salt and pepper to taste
Steam cauliflower florets until just tender.
Refresh under cold water to stop the cooking process.
In a bowl, combine cauliflower, pepper, parsley, olives and capers. Toss lightly. Whisk together vinegar, oil and oregano. Pour over vegetables.
Marinate in the fridge for two hours or overnight.
Makes 4 servings.
4.3 net grams of carbohydrate per serving.