Good morning and happy weekend, friends!!

Just checking in with two quick and easy “fancy” salads that I’ve been loving lately…..and I’m pretty sure you’ll love too.

But before we get to that, I just have to tell you guys about an impulse buy that I made last night….y’all just might want in on this deal. So I was looking through some recipes of one of my favorite blogs, The Healthy Foodie and I came across these beautiful sweet potato noodles. My mouth was literally watering over how delicious these would be. I scrolled down to the comment section of the post and saw where Sonia linked up the exact veggie spiralizer she uses. It was on amazon.com and was marked half off with free shipping….I was sold immediately! I’ve been wanting one of these for zucchini, anyway, and I can’t wait to start creating.

And another thing before we get to those salads…. I just wasn’t feeling the green smoothie again today {maybe for lunch}. So, I went with an oldie, but a goodie….The Two Ingredient Pancake. 2 eggs + 1 mashed banana = pure yumminess!

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Okay….

We’ll call the first salad, The Omelet Salad. On my egg testing day, after the cleanse, I came up with this salad as a way to incorporate eggs into my meal and still consume lots of greens too. It definitely came out better than I was expecting. In fact, on Wednesday, I ate this meal for lunch and dinner….it was that good! You really don’t even need a recipe. You can just add in whatever omelet ingredients you prefer. In case you need a little help getting started, I’ll go ahead and post how I made mine, recipe style.

omelet salad

 

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The Omelet Salad (serves one)

Ingredients:
2 eggs (feel free to sub in egg whites, if that’s what you prefer)
a couple of large handfuls of mixed greens or fresh spinach
1/4 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup sliced mushrooms
2-3 garlic cloves
small bunch of fresh parsley, chopped
1/2-1 tbsp coconut oil
natural cooking spray or additional coconut oil
salt, pepper and any other favorite seasoning (I used Trader Joe’s Everyday Seasoning.)

Instructions:
1. Heat medium skillet over med-high heat and spray with cooking spray or use coconut oil. Once skillet is heated, cook onion and bell pepper until soft (about 7 mins). Add mushrooms and garlic and cook another couple of minutes. Once veggies are soft, transfer to a bowl or plate and set aside. Take skillet off of the heat, to allow it to cool a bit.
2. While veggies are cooking, prepare mixed greens by chopping and plating them.
3. Whisk eggs and pour into your prepared skillet (you may need to spray a little more cooking spray on your skillet). Cook eggs over med-high heat until set. Add cooked veggies down the middle of the omelet and flip omelet, as needed.
4. Serve omelet over mixed greens and add any additional veggies over the top of the omelet. I like to reserve some of the cooked veggies to sprinkle over the top of the omelet. Pour coconut oil over the top of the egg and salad. I really recommend this. It adds so much to the salad! Salt, pepper and season to your liking.

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And now for my #2 favorite salad these days…. We’ll call it The Nutty Salad. It has nuts in it….work with me people. 😉 I made this one yesterday for lunch and it was so super tasty and really pretty to look at, so I just knew I had to share it with you guys. Same thing with this salad, I’m listing the ingredients that I used, but feel free to use all of your favorite veggies and nuts. I only measured out the nuts. With the veggies, I just went with the amount that I preferred.

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The Nutty Salad (serves one as a main meal or two as a side salad)

Ingredients:
diced onion
chopped zucchini
diced red bell pepper
several cherry tomatoes, halved
1/2 of a roasted beet
2 garlic cloves, minced
sliced mushrooms
a couple of handfuls of chopped mixed greens
1/3 cup mixed raw nuts (I used walnut halves, pecan halves, cashews, pistachios and sunflower seeds.)
1 tablespoon of coconut oil or olive oil
spoon full of guacamole (optional)
salt, pepper and favorite seasoning, such as Trader Joe’s Everyday Seasoning

Instructions:
Saute veggies in a tbsp of coconut or olive oil. I start with the onions, zucchini, mushrooms and bell pepper and when those are soft, add garlic, tomatoes and nuts. Continue cooking and stirring veggies and nuts in the skillet for about 5 more minutes. Serve over a bed of mixed greens with a dollop of guac.

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Something to think about…..

Have you ever used a veggie spiralizer? If so, tell me what you made.

Are you a salad lover, like me? What’s your favorite add-ins?

Any fun weekend plans? We are planning to take the kids to a new jump house that just opened up. It’s a building with wall-to-wall trampolines. It should be pretty fun or entertaining, at least!

Here’s to a fabulous summer weekend!!