Strawberry Spinach Salad with Chicken

Strawberry Spinach Salad with Chicken


This stunning Strawberry Spinach Salad with Chicken is made with everything you need – loads of veggies, fiber, healthy fats and quality protein.

Gorgeous overhead shot of Strawberry Spinach Salad with Chicken in a white bowl. Ingredients include greens, sliced strawberries, chunks of chicken, goat cheese crumbles, avocado slices and red onion slices.

Say goodbye to boring salads and hello to the most flavorful salad that you’ll want to make again and again!

Salad lover or not, this recipe is one you’ll want to try. It’s one I personally make often during the summer and thoroughly enjoy every bite. It’s not one of those salads you eat just because it’s “healthy.” In fact my philosophy, healthy or not, is that food MUST taste good and let me tell you, this salad most definitely tastes good! The combination of ingredients will have you mmmm’ing with every forkful. The sweet strawberries, creamy goat cheese, toasted almonds, tender chicken chunks – need I say more? It truly is the perfect salad for summer! Below I share how simple substitutions and modifications can make it dairy-free, Whole30-friendly or vegan-friendly.

And if you’re wondering how to make the perfect chicken breast…we’ve got you covered! Jess shows you how with a step-by-step photo tutorial in this post.

Overhead shot of dressing ingredients for the Strawberry Spinach Salad with Chicken. Ingredients are in a food processor and include halved strawberries, olive oil, black pepper, honey and vinegar.

The dressing is made with 5 simple ingredients!

The homemade dressing is a perfect accompaniment to the ingredients in this Strawberry Spinach Salad with Chicken. It really adds a depth of flavor and a pop of color to the salad! It’s made by simply blending together fresh strawberries, champagne vinegar, olive oil, lemon juice, and optional honey or maple syrups. You could also add a couple of teaspoons of poppy seeds to the dressing for a bit of texture.

Now if you’d prefer to stick to a dressing you personally love, you most certainly can. I’ve also enjoy this salad with a balsamic vinaigrette, honey mustard dressing or our homemade Citrus Vinaigrette with Thyme. Whatever you choose, I know you’ll thoroughly enjoy the salad as much as I do.

Photo of red dressing being drizzled on the Strawberry Spinach Salad with Chicken in a white bowl. Ingredients include greens, sliced strawberries, chunks of chicken, goat cheese crumbles, avocado slices and red onion slices.

Strawberry Spinach Salad is easy to modify to make dairy-free, Whole30-friendly or vegan-friendly.

While I love this salad written as is, it’s incredibly easy to modify to fit your dietary preferences.

  • For a Whole30-friendly salad, simply omit the goat cheese and honey.
  • For a dairy-free salad, simply omit the goat cheese.
  • For vegan-friendly salad, simply omit the goat cheese, use maple syrup instead of honey in the dressing, and substitute cooked quinoa for the chicken.

This stunning Strawberry Spinach Salad with Chicken is made with everything you need ! It’s loaded with veggies, fiber, healthy fats and quality protein. Click To Tweet

Gorgeous overhead shot of Strawberry Spinach Salad with Chicken in a white bowl. Ingredients include greens, sliced strawberries, chunks of chicken, goat cheese crumbles, avocado slices and red onion slices.

Made with some true powerhouse ingredients! Let’s explore…

  • Spinach* – Spinach is an extremely nutrient-rich food. It contains an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, B vitamins, vitamin E, calcium, and vitamin C. It’s rich in antioxidants, contains anti-inflammatory properties and promotes healthy, strong bones.
  • Strawberries* – An excellent source of vitamin C, good source of fiber and abundant in antioxidants and several phytonutrients making this a picture perfect anti-inflammatory food. And you can’t beat the perfectly ripe, sweet strawberry!
  • Avocado – Another standout fruit (yes, it’s a fruit), that’s high in monounsaturated heart healthy fats, fiber, vitamin B5, vitamin K, copper, folate, vitamin B6, vitamin E, potassium, and vitamin C. The healthy fats found in avocado aid in the absorption of fat-soluble nutrients like vitamins A, D, E & K. So do your salad and your health a favor and add some avocado!

*Strawberries are No. 1 on the dirty dozen list and spinach is No. 2. These produce items are best purchased organically, at your local farmers market or grown in your own backyard.

Gorgeous closeup overhead shot of Strawberry Spinach Salad with Chicken in a white bowl. Ingredients include greens, sliced strawberries, chunks of chicken, goat cheese crumbles, avocado slices and red onion slices.

It’s time to give this simple Strawberry Spinach Salad with Chicken (or no chicken) a try! It truly is a salad for all to enjoy!

And if this recipe is a winner in your book, I’d also recommend you give our creamy Strawberry Chicken Poppy Seed Salad a try!

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Let’s Get Cookin’

Strawberry Spinach Salad with Chicken

This stunning Strawberry Spinach Salad with Chicken is made with everything you need – loads of veggies, fiber, healthy fats and quality protein.

  • Author: Stacie Hassing
  • Yield: 4 servings 1x

Ingredients

For the strawberry vinaigrette:

  • 45 medium strawberries, halved
  • 1/4 cup olive oil
  • 2 Tbsp. champagne vinegar
  • 2 Tbsp. lemon juice
  • 12 tsp. honey (omit for Whole30)
  • dash of sea salt & black pepper

For the salad:

  • 6 cups baby spinach or salad greens of choice
  • 6 medium strawberries, sliced
  • 1/2 cup sliced red onion
  • 4 green onions, whites and light green parts sliced thin
  • 4 oz. goat cheese, crumbled (omit for Whole30, paleo or dairy-free)
  • 1/3 cup sliced almonds, toasted (omit for nut-free)
  • 12 oz. cooked or grilled chicken
  • 1 avocado, sliced

Instructions

  1. In a blender or small food processor, combine vinaigrette ingredients. Blend until smooth. Taste and add additional honey if you prefer more sweetness. Set aside.
  2. In a large salad bowl, combine the salad ingredients. This can also be done by dividing ingredients into 4 individual salad bowls.
  3. Gently toss salad with vinaigrette just before serving. You may not need to add all of the vinaigrette. Feel free to add as much or as little as you’d like or serve on the side.

Notes

To toast almonds: Place small sauté plan over medium-low heat. Add almonds to the pan and toss every so often. Let toast for 3-5 minutes or until they start to turn golden brown. Watch closely as they can burn easily.

Nutrition

  • Serving Size: 1/4 of recipe as written
  • Calories: 320
  • Sugar: 3 g
  • Sodium: 240 mg
  • Fat: 24 g
  • Carbohydrates: 10 g
  • Fiber: 5 g
  • Protein: 26 g

Pin now to make later! 


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.





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Chinese Chicken Salad – The Real Food Dietitians

Chinese Chicken Salad – The Real Food Dietitians


Who’s the Empress of summertime salads? It’s the Chinese Chicken Salad, of course!

Let’s cut to the chase.

This Chinese Chicken Salad is so good you may be tempted to just scroll right down to the bottom to get the recipe then make a mad dash to the kitchen to make yourself some. 

I get it, but please resist the urge, because as tempting as it may be, talking about its finer points and how to to make it the only Chinese Chicken Salad recipe you’ll ever need is worth a paragraph or two. Unless you don’t like recipes that can be prepped ahead and assembled when it’s time to eat or time to entertain. Then go ahead, scroll on, friend.

Finally, a healthy, meal prep-friendly Chinese Chicken Salad that’s built to impress (and satisfy)! #whole30 #realfood Click To Tweet

Let the empress impress.

But before we turn you into a prep cooking pro, let’s talk about why this Chinese Chicken Salad is the bee’s knees. Besides being chock full of veggies, it’s got healthy fats from avocado oil (or olive oil) and nuts, and plenty of protein from chicken – all in one big, gorgeous bowl.

If you like your salad with crunch, wait to add the dressing and nuts just before serving, but if you’re a “just need to make it easy to get it in my belly” kind of person, go ahead and just toss it all together and store it in the fridge for a day or so. It’ll be a bit soggy but still be tasty. I prefer to dress it as I go, but you’re the boss, applesauce. Do what works for you.

Now that we’ve established that this Chinese Chicken Salad is delicious, let’s talk about all occasions it’s great for:

  • Potlucks
  • Picnics
  • Any time you need a Whole30 dish that others will love (we actually have a lot of those recipes and you can find them all here)
  • Bridal showers
  • Baby showers
  • Lunches at your desk
  • Really, any day ending in -y

Prep now to enjoy later. 

Lately, I’ve been obsessed with recipes that I can prep ahead, but not fully prepare or cook. I used to spend hours (long lonely hours) in the kitchen on Sundays preparing several recipes to reheat and eat during the week. Don’t get me wrong, it was great having a meal that just needed reheating, but as a family, we got tired of reheated meals and longed for the days when I actually had time every evening to make a hot meal from scratch. Those were the days before The Real Food Dietitians grew into full-time jobs for me and Stacie, and before my daughters had after-school activities and tutoring every night of the week. 

So naturally, in developing recipes I’ve kept this “need” in mind and this Chinese Chicken Salad definitely fits the bill. The veggies call all be pre-cut and you can either cook the chicken using our method for the perfect chicken breast or make it really easy on yourself and use a rotisserie chicken, leftover Instant Pot Whole Chicken or whip up a big batch of our super versatile Easy Instant Pot Shredded Chicken (so. many. options!). 

If you’re also into prep-ahead meals that come together quickly for a freshly made meal when you’re ready, then be sure to check out our Dinners Made Simple Guide.

Shop, Chop, Store, then Toss.

The key to easy meals on demand is to think like a prep cook. If you’ve never been a prep cook in a restaurant the idea is simple: Prep ahead the foods that can be stored for up to 3 days so they’re ready to use when it’s time to cook. In the case of this Chinese Chicken Salad, that means you could:

  • Slice the cabbage, green onions, and sugar snap peas
  • Shred or julienne the carrots (this julienne slicer makes quick work of this task!)
  • De-stem the cilantro leaves (i.e. remove the leaves from the stems)
  • Toast the almonds
  • Make the dressing
  • Cut or “supreme” the oranges if not using canned mandarin oranges (Note: for a Whole30-friendly option be sure to choose oranges in water or juice – not syrup or “light” syrup)

Break It Down: How to Store It All

If you’ve got mad prep cook skills, go ahead and skip on down to the recipe, but if you’re new to meal prepping this might be helpful:

  • Store the cabbage, green onions and carrots together in a lidded container or large zip-top bag in the fridge. 
  • Store the cilantro separately in a container in the fridge so you can give it a rough chop before adding it to the salad.
  • Store the toasted (and fully cooled)  almonds in the pantry until ready to use.
  • Store the dressing in the fridge in a lidded container (we like a half-pint mason jar with these lids or this lid with a handy pour spout).
  • Store the oranges (cut, supremed, or from a can and well-drained) in a container with a lid in the fridge (maybe hide them in the back so no one eats them…or maybe that only happens at my house??) 

Next Stop: Salad Nirvana

Alright, if you’re still reading this…thank you. You’re well on your way to becoming a prep cook ninja and enjoying one of my most favorite summertime salads (though honestly, it’s good all year round so you’d do well to enjoy it often – which I sincerely hope you do!).

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Let’s Get Cookin’

Chinese Chicken Salad

  • Author: Jessica Beacom
  • Prep Time: 20 min.
  • Total Time: 20 min.
  • Yield: Serves 6 1x
  • Cuisine: Whole30, Paleo, Egg-Free

Ingredients

For the Salad:

  • 3 cups thinly sliced Napa cabbage (may substitute green cabbage)*
  • 1 cup thinly sliced red cabbage*
  • 1 cup shredded carrots (look for pre-shredded carrots in the produce aisle)
  • 1 cup sugar snap peas, thinly sliced
  • 1 cup fresh cilantro, leaves separated from stems and roughly chopped
  • 3 green onions, white and green parts, thinly sliced
  • 1 cup oranges (peeled and cut into chunks. ‘supremed’ or a 12-15 oz. can mandarin oranges in 100% juice, drained well)
  • ⅓ cup slivered or sliced almonds, toasted
  • 3 cups cooked, shredded chicken (or lbs. raw chicken breast cooked using our method for Perfect Chicken Breasts or Easy Instant Pot Shredded Chicken)
  • Optional: Black and/or white sesame seeds for garnish

*May substitute one 12-ounce bag of bagged coleslaw mix for cabbage and add an additional ½ cup carrots or snow peas if desired.

For the Dressing:

Instructions

DIRECTIONS

  1. Combine cabbage, carrots, sugar snap peas, onions, and cooked chicken in a large bowl. Toss well to combine.
  2. In a small bowl (or jar) combine dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.
  3. Gently stir in oranges, cilantro, and almond. Sprinkle with sesame seeds and enjoy.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Nutrition

  • Serving Size: 1/6th recipe
  • Calories: 324
  • Sugar: 10g
  • Sodium: 214mg
  • Fat: 18g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 27g

What’s your preferred method of meal prepping? And do you have a go-to salad that everyone asks for the recipe? Share in the comments below!

Pin it now & Make it later


This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.





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How to Make the Perfect Chicken Breast

How to Make the Perfect Chicken Breast


Stop searching for How to Make the Perfect Chicken Breast – we’ve got the solution right here.

‘Dry’ is not okay.

Unless of course, you’re talking about your basement during the spring. But we’re not, we’re talking about chicken and more importantly, how to make the perfect chicken breast so that you never have to use the words ‘dry’ and ‘chicken breasts’ in the same sentence.

Over the years this has become my go-to method for making chicken breasts when I want chicken for a salad, a wrap, tacos, you name it. I know there are plenty of ways to make delicious chicken but this is the method I come back to time and time again because it’s simple, easy, and flavorful. It’s not the only way I make chicken, of course, but when I don’t want to pull out the Instant Pot to make a whole chicken, fire up the grill, or heat up the oven it’s how I make the perfect chicken breast and I think you’ll see why once you see how easy it is.

How to Make the Perfect Chicken Breast: Step-by-step

Remove chicken from packaging and pat dry using a paper towel. Do not wash or rinse your chicken first as it’s a fine way to contaminate everything within splashing distance of your sink and a waste of time. If your chicken breasts are quite uneven it’s a good idea to pound them to an even thickness using a rolling pin or the flat side of a meat tenderizer. Or do like I do and place a sheet of parchment paper over the top of the chicken then give a few good whacks with the pinky finger-side of a closed fist (it’s really very therapeutic at the end of a long day).

Season both sides of the chicken breast with salt and pepper or your favorite seasonings. I love this organic all-purpose seasoning because it’s good on everything but you can use whatever you like (lemon pepper is also nice) or just stick with good old salt and pepper if you want to keep it simple.

Place a skillet with a lid over medium-high heat. My go-to is cast iron (both enameled and regular but for the photos, I used this stainless steel pan because it’s pretty and functional). For more about non-toxic skillets and which ones we recommend, check out this post. 

When the skillet is hot – test this by dropping a few drops of water onto the skillet surface…if they dance, it’s ready – drizzle your favorite cooking oil into the pan. I don’t measure it, I just add a few turns to the pan using enough to keep the chicken from sticking (this is important when using cast iron or stainless steel pans without non-stick coating). And in case you’re wondering, I almost always use avocado oil because it’s neutral-tasting and great for high heat cooking (but ghee, coconut oil, and olive oil will also work).

When the oil starts to shimmer, lay the chicken breasts in the skillet in a single layer. Reduce the heat slightly to medium and allow them to cook, undisturbed, for 4-5 minutes. It’s time to flip the chicken when it releases easily from the pan using a set of tongs or spatula. Resist the urge to flip it over too soon or you’ll find it sticks to the pan. Allow chicken to cook for an additional 3-4 minutes on the second side.

Now it’s time to add the liquid. You can also use water but my go-to is broth because it infuses the chicken with a rich flavor. I always keep homemade chicken bone broth in my freezer for occasions like this (which is pretty often). I freeze the cooled broth in a muffin pan lined with reusable silicone baking cups to make ‘broth bombs’ then store these in a large freezer-safe bag in the freezer until I need them. Their small size means less waste, quick thawing, and always having broth on hand for sipping or cooking.

Feel free to toss in some fresh or dried herbs at this point too if you’d like. Since fresh herbs can get costly when you use only a little for a recipe them let them go bad in the fridge, I cut down on waste by freezing what I don’t use. They’re great for adding to an Instant Pot Whole Chicken or batch of bone broth where you’re using them only for flavor, not appearance.

Allow the liquid to come to a simmer then place the lid on the skillet and reduce the heat to medium-low to maintain a simmer. Allow chicken to cook, covered, for 8-10 minutes or until no longer pink inside and an instant-read thermometer reads 165℉ in the thickest part. 

Transfer the chicken from the skillet to a cutting board and allow it to rest for 5 minutes before slicing, dicing, chopping or shredding.

Ways to use your perfect chicken breast

You didn’t think I’d share how to make the perfect chicken breast and then leave you hanging, did you?! Don’t worry, we’ve got plenty of ways to use that chicken including:

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Let’s Get Cookin’

How to Make the Perfect Chicken Breast

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • Salt, pepper or seasoning of choice
  • 12 Tbsp. cooking oil or fat of choice (we recommend Primal Kitchen Avocado Oil)
  • 6 ounces broth or water
  • Optional: fresh or dried herbs

Instructions

  1. Remove chicken from packaging and pat dry using a paper towel. 
  2. Season both sides of the chicken breast with salt and pepper or your favorite seasonings.
  3. Place a skillet with a lid over medium-high heat.
  4. When the skillet is hot – test this by dropping a few drops of water onto the skillet surface…if they dance, it’s ready – drizzle your favorite cooking oil into the pan.
  5. When the oil starts to shimmer, lay the chicken breasts in the skillet in a single layer. Reduce the heat slightly to medium and allow them to cook, undisturbed, for 4-5 minutes. When the chicken easily releases from the pan, flip it over and cook for an additional 3-4 minutes on the second side.
  6. Add the liquid to the pan along with any herbs you plan to use. Allow the liquid to come to a simmer then place the lid on the skillet and reduce the heat to medium-low to maintain a simmer. Allow chicken to cook, covered, for 8-10 minutes or until no longer pink inside and an instant-read thermometer reads 165 in the thickest part.

Notes

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Pin it now & Make it later!


This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.





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13 Healthy Recipes for Memorial Day

13 Healthy Recipes for Memorial Day


Dust off the grill and picnic tables, and get summer unofficially started with one or several of these 13 Healthy Recipes for Memorial Day weekend!

Summer is just around the corner and seemingly Memorial Day is the first unofficial gathering of the summer without it actually being summer. While it’s not quite pool weather in most parts, it is warmer and we’re all craving grilled food and lighter fare – including drinks and desserts too. Anyone else? Are things less busy? Ha! Not really. In fact, this may actually ramp up the busy-ness factor for you, but we’re here to offer recipes and meal ideas that not only keep things healthy and easy – they also won’t break the bank.

Recipes for Memorial Day weekend…and beyond!

Whether it’s this upcoming Memorial Day holiday or just a family or friend get-together, skip the pre-made sides and party platters from the deli and instead fix up one or several of the following recipes. From burgers and salads to drinks and dessert, we’re confident your crowd will love them all – and ask for the recipes after!

Grilled Bacon Burgers

Banish burger boredom with one special ingredient – bacon IN the burger! This drool-worthy recipe is going to be a hit at your next BBQ!

Grilled burger topped with mushroom, tomato and onions and wrapped in lettuce leaf on a white plate with a pickle spear on the side.

Slow Cooker BBQ Beef

Whether you’re feeding a crowd or meal prepping for the week ahead, this is one of the easiest and tastiest slow cooker meals when you’re short on time!

White bowl of bbq shredded beef garnished with onions. With plated bbq beef stuffed sweet potato in background

Teriyaki Chicken Pineapple Kebabs

Grilling kebabs and summer go hand in hand! And you definitely can’t go wrong with these flavor-packed sweet and savory chicken kebabs!

Chicken kebabs with peppers, pineapple, and onions with lime slice garnish on baking sheet.

Instant Pot Baby Back Ribs

Craving BBQ ribs, but don’t have the time to stand around the grill? We’ve got you covered. These ribs are ready in under an hour – and taste every bit as good!

Plate of cooked bbq ribs on plate on parchment paper and jar of bbq sauce in background.

Slow Cooker Baked Beans

What’s a BBQ without beans?! Just plain wrong, right? The best part about this sweet and smoky comfort food side? They’re good all year round!

Bowl of baked beans with bacon chunks and herb garnish with a spoon dipped in it and blue-checker napkin around it

Roasted Cauliflower Sweet Potato Salad

Sure, we love the standard potato salad, but if you’re looking to change it up and add a new flavor, this is it!

Bowl of lettuce-lined bowl filled with sweet potatoes, cauliflower salad with bacon and hard-boiled egg on side

Bacon Chive Potato Salad

Skip the pre-made deli sides and make a potato salad that makes your crowd go wild.

Lettuce-lined bowl filled with potato salad with bacon crumbled on top with potatoes and bacon in background on weathered white surface.

BBQ Ranch Chopped Salad with Brussels and Kale

This salad practically has everything except the kitchen sink! Your taste buds will rejoice when all the veggies (Brussels, carrots, kale and onions), bacon, almonds and golden raisins are tossed together with a BBQ Ranch dressing to make it over-the-top tasty!

White bowl filled with chopped salad with brussels sprouts, carrots, bacon, almonds and golden raisins with lime wedges on side

Creamy Broccoli Slaw

Give your ordinary BBQ cole slaw companion an extraordinary makeover! Not only will you fall in love with this new twist, it’s super easy and convenient to make thanks to the help of bagged broccoli slaw!

White bowl of broccoli slaw with carrots

Cucumber Basil Kombucha Mule

This healthy take on the Moscow Mule will help you cool off, kick back and relax on this holiday weekend – with or without the alcohol!

Two drinks in copper mugs filled with cucumber, mint and ice. Lime and cucumber slices resting around the,

Low-Sugar Strawberry Mojito Kombucha Cocktail

This low-sugar cocktail 0r mocktail screams summer with it’s refreshing, slightly sweet and sparkling vibe!

Iced strawberry drink shot from above with strawberry and mint-leaf garnish on top

Grain-Free Berry Crisp

Keep dessert simple and oh-so-scrumptious with this grain-free sweet treat!

Bowl and cast-iron skillet filled with berry crisp and berries scattered around

Easy No-Bake Scotcheroos

Sweet and salty for the win! With only 4 ingredients, these no bake treats are drizzled with chocolate and sprinkled with a little sea salt for an irresistible sweet & salty combo.

11 scotcheroo cups placed across cooling wrap with chocolate-dipped spoon in foreground

That’s a wrap! We’d love to hear (or tag us @therealfoodrds on IG and show us) what you’re cooking this holiday weekend! Do you have any family favorites that always make an appearance?

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Pin it now and make it later!


 





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Breakfast Pizza with Hash Brown Crust

Breakfast Pizza with Hash Brown Crust


Pizza for breakfast? Yes, please! Breakfast Pizza with Hash Brown Crust is topped with eggs, ham & cheese and is gluten-free thanks to the delicious crispy crust that’s made from hash browns.

This recipe was created in partnership with our friends at Organic Valley.

Overhead photo of Breakfast Pizza with Hash Brown Crust topped with green onion slices and crushed red pepper. Sliced into 6 triangles.

Perfect for a weekend breakfast or brunch.

Looking for change in your weekend breakfast menu? You’ve come to the right place. Whether it’s a chill weekend at home, a special occasion get-together or a holiday meal, our Breakfast Pizza with Hash Brown Crust, without a doubt, deserves a spot on your upcoming breakfast or brunch menu. The crust, made from hash browns, cheese, butter and an egg, creates a unique and tasty twist on a traditional breakfast pizza. Serve it up with a side of fresh fruit and a mixed green salad for a totally scrumptious and satisfying meal.

The hash brown crust is where it’s at – for real.

You’re going to love the hash brown crust! And it’s surprisingly easy to make. It’s slightly crisp and holds together nicely making it the kind of breakfast pizza that you can actually pick up and eat vs. needing a fork to enjoy. I must say, the addition of shredded cheddar cheese to the crust was a game changer. When I first started testing this recipe, I didn’t include cheese, but as the recipe evolved cheese was eventually added. Lo and behold, adding cheese was a fabulous decision and resulted in something oh so delicious. Thanks to my husband’s breakfast pizza taste-testing skills, this recipe was born and I can’t wait for you to give it a try.

How to make a hash brown crust…

I share the full recipe below, but I wanted to give you a couple tips first:

  1. If hash browns are frozen, be sure to thaw them.
  2. Bake the crust on parchment paper to prevent sticking.
  3. When forming the crust, use hands and spread out so it’s about 1/2-inch thick in an oval or circle shape. Try to make sure there are no holes. Form a wall so that when the whisked eggs are poured onto the crust the eggs stay put. It’s OK if a little spews out over the edge.
  4. Always pre-bake the crust before adding toppings.
  5. For a crispier crust, simply bake longer.

Overhead photo of Breakfast Pizza with Hash Brown Crust topped with green onion slices and crushed red pepper. Also included is a block of Organic Valley Cheddar Cheese and brown egg shells.

Pizza for breakfast? Yes, please! Breakfast Pizza with Hash Brown Crust is topped with eggs, ham & cheese and is gluten-free thanks to the delicious crispy crust that’s made from hash browns. @organicvalley Click To Tweet

Made with Organic Valley Cheese and Eggs!

This recipe was created in partnerships with our friends at Organic Valley. It’s made with their cheddar cheese, whole eggs, and pasture culture butter. Organic Valley has been our go-to dairy brand of choice for years – before this blog even existed. We greatly cherish our partnership with this incredible company.

A note from Organic Valley:

At Organic Valley, we like to keep things honest and simple. Like dairy produced with no added hormones, antibiotics or toxic pesticides. Produce grown the organic way, with none of the toxins or synthetic fertilizers. And cheese made by farmers and artisans who care about the environment, the animals and you—our customers.

 

Photo of a carton of Organic Valley Eggs for the Breakfast Pizza with Hash Brown Crust.

Quality dairy and eggs matter – for our health, the animals, the farmers and the environment. We especially appreciate that Organic Valley goes above and beyond when it comes to not only quality dairy but also quality of the eggs their chickens produce. I want to take this moment to share more about Organic Valley Eggs specifically.

Why Organic Valley Eggs?

  • When they say “free-range” or “cage-free” they really mean it! They have strict guidelines that all of their hen farms have ample indoor space for shelter and AT LEAST 5 square feet of outdoor space PER chicken to roam.
  • The hens enjoy a certified organic diet containing no toxic pesticides, antibiotics, synthetic hormones or GMOs.
  • Organic Valley farmers constantly evaluate the health of their flocks and may alter the feed throughout the hens’ lifecycles to provide the nutrients they need. From seasonal non-GMO grain mixtures to shifts in diet based on temperature, Organic Valley farmers are vigilantly caring for their flocks with the right organic nutrients at the right time. Learn more about what they eat in this post.
  • The hens are only restricted at night and during bad weather (for their safety); otherwise, the hens are in charge of what they do and when they do it.

A note from Organic Valley:

The best eggs come from free-range, cage-free chickens. That’s why we hold our farmers to a higher standard of animal care—because we know that chickens lay the tastiest, most nutritious eggs when they spend their days in green pastures.

Overhead photo of a slice of Breakfast Pizza with Hash Brown Crust on a black plate topped with green onion slices and crushed red pepper. Also served on the plate is a green salad with cherry tomatoes halves.

Feel free to change up the toppings as you wish!

Now because my husband was a big influence in creating this recipe, I kept the toppings very simple. Ham, cheese and eggs. That’s it. No veggies. While this Breakfast Pizza with Hash Brown Crust is so so delicious as is, if I were to make this recipe for myself, I would absolutely add some chopped peppers and onions. However, because I’ve really been trying to do my best with making meals that both my husband and I enjoy, I tend to keep our meals simple and include a large portion of veggies with my serving. So by all means, feel free to change up the toppings to what you and/or your family prefer.

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Let’s Get Cookin’

Breakfast Pizza with Hash Brown Crust

  • Author: Stacie Hassing
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 slices 1x
  • Category: Breakfast

Ingredients

For the Crust:

For the Topping:

Instructions

  1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, add all of the crust ingredients and stir to combine well.
  3. Transfer hash browns and cheese mixture to the baking sheet. Spread out to form a large oval about ¼-½ inch thick and form a wall with the edges.
  4. Bake in the oven for 25-30 minutes or until crust is nice and golden brown.
  5. While the crust is baking, in a bowl add the whisked eggs, diced ham, ½ cup of the shredded cheese and pepper. Give it a quick stir and then carefully pour onto the pre-baked crust.
  6. Place pizza back in the oven for 10 minutes or until eggs are set. Once time is up, top with the remaining cheese and bake for an additional 2-3 minutes.
  7. Remove from oven and top with green onion slices and cracked black pepper. Let set for 2-3 minutes before slicing into triangles or squares.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 0 g
  • Sodium: 500mg
  • Fat: 18
  • Carbohydrates: 11 g
  • Fiber: 1 g
  • Protein: 19 g

Pin it now make it later!

 


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post was made possible by our friends at Organic Valley. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she and her husband reside on 5 acres with their two pups, Walter & Lucy. She’s a creator of simple and wholesome recipes, a lover of nature, a crossfitter, a seasonal runner, and she’s on a mission to inspire as many as she can live a healthier and happier life from the inside out.





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Black Bean and Corn Salsa with Avocado

Black Bean and Corn Salsa with Avocado


A tasty addition to your Mexican-inspired meals! Black Bean and Corn Salsa with Avocado is tossed in a flavorful chili-lime vinaigrette and inspired by the ever-so-popular Texas Caviar.

Photo of Black Bean & Corn Salsa with Avocado in a white bowl surrounded by blue and white corn tortilla chips.

A once you start, you can’t stop kind of a recipe!

It really is that good! The combination of ingredients when tossed in a simple homemade chili-lime vinaigrette has this Black Bean and Corn Salsa bursting with flavor and the avocado of course takes this recipe to another level! I have been making this recipe, also known as Texas Caviar, for quite a few years and it dawned on me a couple of weeks ago after making it to go along with Shrimp Fajita Bowls, that this MUST be shared on the blog. So today is the day!

When I first started making this recipe, was back when ‘Real Food’ wasn’t a top priority for me like it is today and my ‘diet’ of choice was low-fat/low-cal. I didn’t focus so much on food quality but rather food quantity. I used a low-fat Italian dressing and no avocado to keep the fat grams and calories as low as possible. Well over the years, I learned that including quality sources of fats into my diet would in fact do my body good so some of my older recipes have greatly evolved from their original versions to include some incredible sources of both quality fats and real food ingredients. This Black Bean and Corn Salsa is now made a homemade vinaigrette including heart-healthy olive oil (or avocado oil) and I also added plenty of avocado. No surprise that making these changes resulted in a much tastier, healthier and satisfying outcome! Real food for the win.

Photo of the chili-lime vinaigrette for the Black Bean & Corn Salsa with Avocado.

Tossed in an easy and versatile homemade chili-lime vinaigrette.

Speaking of the chili-lime vinaigrette. This simple vinaigrette recipe sure is flavorful and oh so easy to make. I also want to mention it’s versatility. Not only does it add incredible flavor to this Black Bean and Corn Salsa but it also works fabulously as a marinade for chicken, shrimp or pork as well as a flavorful salad dressing.

Photo of Black Bean & Corn Salsa with Avocado ingredients in a clear bowl before it has been mixed.

Ever so flavorful and also easy on the eye thanks to the variety of colorful ingredients.

Flavor is always number one priority when creating recipes (it has to taste good for us to share it!) but I get extra excited when the recipe also adds color to the plate and is easy on the eye. It really is a double-win…and it also makes photographing the recipe MUCH easier for us.

This Black Bean and Corn Salsa with Avocado truly has it all. It’s made with real food ingredients, incorporate lost of veggies, it’s ridiculously delicious, extremely colorful and it can be made in 20 minutes or less. It really doesn’t get any better!

A tasty addition to your Mexican-inspired meals! Black Bean and Corn Salsa with Avocado is tossed in a flavorful chili-lime vinaigrette and inspired by the ever-so-popular Texas Caviar. Click To Tweet

Photo of Black Bean & Corn Salsa with Avocado in a clear bowl before it has been mixed showing the chili lime vinaigrette being poured onto the salsa ingredients.

Black Bean and Corn Salsa with Avocado….not just for chips.

Don’t get me wrong, I love myself a good chip dip and this recipe is definitely one of my faves – especially when served along with a Real Food Margarita (<– best Marg ever!) and enjoyed on my porch on a Summer night with my husband (ps: he’s not even a veggie eater but I’m happy to share that he also likes this salsa). Anywho, I also love using this Black Bean and Corn Salsa as topping for slow cooker chicken tacos, slow cooker beef barbacoa, a plain ol’ chicken breast or on a Fajita salad. It really makes for a tasty addition to any Mexican-inspired meals!

Photo of Black Bean & Corn Salsa with Avocado in a clear bowl after it has been mixed.

A recipe you’ll make again and again.

Whether it’s because you enjoy it as much as I do and/or because it’s a highly requested recipe by your family, there’s a good chance you’ll be making this Black Bean and Corn Salsa again and again. And once you introduce it to your friends or at a Holiday gathering or party, it might just be that recipe you’re known for in the future. It’s one of my go-to’s when I want to bring a “dish to pass” which is another reason I love that is’s so easy to throw together.

One thing I want to note is that I don’t recommend making this recipe too far ahead of time. A couple hours is totally fine but because of the avocado, it’s best to be enjoyed within an hour or two after making it. How you can certainly pre-chop and prep the rest of  the ingredients and make the vinaigrette. I would just wait to add  the avocado and toss the ingredient with the vinaigrette until 30 minutes to an hour before serving. However, I’m personally not afraid of a little discolored avocado and thoroughly enjoy the leftovers – if there are any, I just prefer to serve this recipe fresh if possible.

Photo of Black Bean & Corn Salsa with Avocado in a white bowl surrounded by blue and white corn tortilla chips. Showing a hand picking up a chip with a scoop of salsa on it.

Happy chip dipping! I hope you enjoy this recipe.

And if you’re looking for the best Organic Blue Corn Chips on the market, one of my favorites is Jackson’s Honest Blue Corn Chips which are slow cooked in coconut oil.

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Let’s Get Cookin’

Black Bean & Corn Salsa with Avocado

  • Author: Stacie Hassing
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 cups (~12 servings) 1x
  • Category: Appetizer

Ingredients

For the Salsa

  • 115 oz. can of organic black beans, drained and rinsed well
  • 115 oz. can of organic yellow corn, drained and rinsed
  • 23 roma tomatoes, diced (~1 cup)
  • 1 small bell pepper, stem and seeds removed, diced (~¾ cup) (I use ½ green & ½ red)
  • ½ small red onion, diced (~½ cup)
  • 1/31/2 cup cup fresh cilantro, chopped
  • 1 jalapeno, stems and seeds removed, finely diced
  • 1 large avocado, diced

Chile Lime Vinaigrette:

  • ¼ cup olive oil or avocado oil
  • ¼ cup lime juice, freshly squeezed
  • 2 cloves garlic, finely minced
  • 1 tsp. organic honey (may sub maple syrup for vegan-friendly)
  • ½ tsp. ground cumin (such as Simply Organic)
  • ½ tsp. chili powder (such as Simply Organic)
  • Dash of crushed red pepper flakes (such as Simply Organic) 
  • ½ tsp. sea salt
  • ¼ tsp. black pepper

Instructions

  1. In a large bowl, combine all of the salsa ingredients. Set aside.
  2. In a small bowl, combine the vinaigrette ingredients. Whisk to combine.
  3. Pour vinaigrette over salsa ingredients. Gently toss until dressing is distributed evenly.
  4. Serve with organic blue corn chips or with any Mexican-inspired meal.

Nutrition

  • Serving Size: 1/12 of recipe (~1/2 cup)
  • Calories: 120
  • Sugar: 4 g
  • Sodium: 200 mg
  • Fat: 7 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Protein: 3 g

Pin now to make later!


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!





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