Strawberry Chicken Salad with Strawberry Vinaigrette…+ some pretty exciting news!

April 11, 2013 by · 15 Comments

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I have a staff meeting with my girls today. Yes, we are a department of all women, ranging in age from 19 to 64. It’s a great group of women and the management team was challenged to talk about management styles with their staff.

To tell you the truth, I don’t know what management style I am…and I’ll be curious to see what they have to say. I pride myself in taking productive criticism very well, so I hope to learn a lot from the discussion. My hunch is that they will say I am a mix of democratic and permissive. No doubt, I like things to be copacetic, but I am only permissive until the job isn’t being done well or done correctly. Then…we have issues!

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One thing I’ve learned in my very brief career is that it pays to pursue the paths that make you happiest. I haven’t stayed at jobs that I didn’t enjoy and I’ve concentrated my efforts into things that make me happiest and fulfill me. For example, I was really hoping that my diabetes class last night would draw in a room full. Unfortunately, I had 6 attendees, but you know…that’s okay. I feel like I get a bit disappointed every month over a less-than-expected attendance but the fact is, I spent 2 hours of my evening with individuals looking to learn how to live and eat healthier. That is rewarding…very rewarding.

I’ve also concentrated my efforts into blogging and writing A Delicious Balance. Both blogging and writing have rounded out my career a way that I can’t imagine. My life wouldn’t be complete any longer without my connection to those I don’t even know…if that makes any sense at all. Writing touches people, whether it’s online or in a book.

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Today I hope my staff recognize that I’m a hard worker and that I love challenges. I’m always looking for the next project to fill my plate with and as much as I hate to admit it, being busy is where I am happiest and where I perform best. I’m also at a place in life where it’s me, Mr. P, Lily, and our careers…that’s it!

So, I continue to work crazy hours, play hockey like a crazy person, blog away, and as of yesterday…start on cookbook #2! That’s right, I am tackling another cookbook. I have twice as long to get everything together (a whopping 6 months!), but this book will be a welcomed challenge — gluten-free cooking and baking with an emphasis on almond flour. It should be an exciting, challenging time as I embark on this project, no doubt!

Today, an original gluten-free, Mr. P-approved creation that is willing warm weather my way!

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Strawberry Chicken Salad with Strawberry Vinaigrette

Strawberry Vinaigrette:
1/3 cup olive oil
1/4 cup white wine vinegar
8 oz (about 11-12 large) strawberries
1 clove garlic
1 Tbsp honey
1/4 tsp salt
pinch of black pepper

Salad:
4 oz mixed greens
1/3 cup Strawberry Vinaigrette (above)
8 oz grilled chicken, sliced
6 large strawberries, sliced
1 oz blue cheese, crumbled
2 Tbsp sunflower seeds
2 Tbsp pistachios
3 Tbsp pecan halves

Directions:

Combine all ingredients for the dressing in a blender or food processor and process until smooth; set aside.

Toss the mixed greens with ~1/3 cup of the dressing and divided the mixture onto 2 plates. Top each salad with 4 ounces of chicken, 3 berries, 1/2 ounce blue cheese, 1 tablespoon sunflower seeds, 1 tablespoon pistachios, and 1 1/2 tablespoons pecans. Serve immediately!

Note: The dressing makes approximately 1 2/3 cups (enough to make dinner-sized salads for 10 people)

Yield: 2 dinner-sized salads (with 1 1/3 cup leftover dressing)

Nutrition Information (per salad, as prepared above): 442 calories; 27.0 g. fat; 68 mg. cholesterol; 416 mg. sodium; 17.0 g. carbohydrate; 9.0 g. fiber; 37.0 g. protein; 7.0 g. sugar

Result: I totally winged it with this one and I loved the result. The dressing was this stunning pale pink and because it was heavy on the berries and light on the oil, it was pretty low in calories. But, I dolled up the salad with some of my healthy add-ins like pistachios, sunflower seeds, pecans, and of course, blue cheese. The grilled chicken was to appease Mr. Prevention but even HE said…the salad would’ve been fabulous without it! Bonus points! ;)

 Thanks for all of your congrats and shared excitement! I am totally humbled by it all! :-D

Be well,

sig4

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Filed Under: 450 calories or less, carb-controlled, fiber, fruits and vegetables, gluten-free, low-carb, quick meals, recipe, Uncategorized ·

Avocado Deviled Eggs

March 31, 2013 by · 5 Comments

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Happy Easter!

One of my favorite memories of Easter is the year my mom found a giant, inflatable Easter bunny in our yard. She had gotten up, as usual, and was getting her cup of morning coffee. She looked out in the backyard and in her morning haze, was completely freaked out to see this giant, pastel-colored inflatable bunny just standing in the backyard. After a few seconds to process, she could only assume that the bunny came from our neighbor who loved pranks.

My mom loves telling that story. It was probably one of those that you had to be there, but knowing her and knowing him — it was funny.

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Every year, we dye eggs and head to church for an Easter brunch. Historically, Easter has always been spent at my parents’ home and growing up, we always had Easter egg hunts — mostly in the house. And every year, I have been the lucky recipient of a package of Peeps — my guilty pleasure available this time of year and this time of year only. I know there are strong opinions on Peeps, but I love those things!

My mom always serves deviled eggs around this time of year — often with our leftover Easter eggs.

Seems fitting, right? Of course.

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I had boiled eggs and I had avocado. I had my heart set on hummus-stuffed eggs, but those will have to wait for next year. This year…it’s all about the avocado. Other than my dad requesting a pinch of additional salt, these were a hit. I’m not a huge, huge fan of deviled eggs, but I enjoy them from time-to-time and certainly this time of year.

Let me just say that if and when I am to enjoy deviled eggs, avocado-stuffed deviled eggs are the way to go. I’m a fan of that pretty green filling, in addition to the healthy fats and creaminess that comes along with the avocado. The cilantro adds flavor while the red onion adds flavor and a bit of texture. No doubt, a keeper recipe!

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Avocado Deviled Eggs

6 medium eggs, hard boiled and peeled
1/2 large avocado
1-2 tsp lime juice (optional, but will help keep from browning)
2 Tbsp cilantro, minced
2 Tbsp red onion, minced
1/4 tsp garlic salt
pinch of salt
2 tsp olive oil

Directions:

Halve the eggs length-wise and remove the yolks to a bowl. Discard 4 yolk halves. Arrange the egg white halves on a platter and set aside.

To bowl of yolks, add the avocado and mash with a fork until desired consistency. Stir in onion, garlic salt, salt, and olive oil; stir to combine. Spoon or pipe the mixture into the yolk halves, about 2-3 teaspoons per egg half. Refrigerate until ready to serve, within 2-3 hours.

Yield: 12 deviled eggs

Nutrition Information (per egg): 47 calories; 3.3 g. fat; 62 mg. cholesterol; 80 mg. sodium; 0.8 g. carbohydrate; 0.6 g. fiber; 3.3 g. protein; 0.1 g. sugar

Result: Simple to make…creamy in texture! Plus, the pastel green is perfect for spring! These are lower in cholesterol and offer up some heart healthy unsaturated fat. They are gluten-free, and very low in carbohydrate. A perfect snack, appetizer, or addition to your spring meal, Easter dinner, or cookout! Enjoy!

 Happy Easter!

Be well,

sig4

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Filed Under: 100 calories or less, carb-controlled, fruits and vegetables, gluten-free, guilt-free, kid-friendly, low-carb, recipe, reduced-calorie, snack, sodium, Uncategorized, vegetarian ·

Meatless Monday: Arugula with Roasted Pears and Blue Cheese

March 25, 2013 by · 8 Comments

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I have had a sore throat for a week and a half now. It’s kind of ridiculous. Now, I’m thinking I have thrush — I guess I’ll find out for sure when I go to the dentist today. I just can’t figure out what is going on. WebMD is making me slightly neurotic…and feeling like a hypochondriac.

What Mr. Prevention has figured out is that since this sore throat started, I have been snoring like a banshee. On Friday night, I snored him out of the bedroom. Literally. I woke up at 4am to roll over, and I found no Mr. Prevention next to me. He had retreated to our guest bedroom, pillows and all. Poor guy.

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On Saturday night, I decided to be a nice wife and give the master bed to Mr. Prevention. It was a small gesture of thanks for putting up with my sickness induced roars. If there’s one thing I know about my husband…it’s to allow him his beauty sleep.

Rather than sleeping in the guest bedroom in the basement, I blew up the air mattress in another room and invited Miss Lily to sleep with me. Generally, her snoring can keep me up but according to Mr. P we were in competition to see who could out snore the other seconds after our heads hit the pillow. I slept well, and judging by how dry my throat was when I got up, I snored plenty all night long. Miss Lily greeted me at 8:06am with a good morning kiss and wanted to cuddle a few minutes. Cuddly  bulldogs are the best…

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Last night, I joined Mr. P back in our bedroom — the dog need not get used to sharing a bed. Her Aunt Kristen — my best friend — always shares the air mattress with Lily when she’s in town. Sleeping with people shall continue to be reserved for special occasions and willing visitors only! Lily runs the show, but when it comes to sleep…I have my needs, too!

Speaking of Kristen, she has been emailing recipes ever since she got hooked on Pinterest a few months back. The most recent recipe link was to a Lemon Coconut Cake. Her email read: “This is the definition of our worlds colliding!!! Perhaps it should be made while we’re together….”

Kristen, I agree. Let’s make this salad and then that cake. I know you’ll love this salad as much as I’d love that cake ;)

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Arugula with Roasted Pears and Blue Cheese heavily adapted from Ina Garten, Barefoot Contessa at Home: Every Day Recipes You’ll Make Over and Over Again via Reservations Not Required

2 ripe Anjou pears
3 Tbsp blue cheese, crumbled
3 Tbsp dried cranberries
3 Tbsp walnut halves, roughly chopped
1/4 cup apple cider vinegar
3 Tbsp port
2 Tbsp brown sugar
1/4 cup olive oil
1/4 tsp salt
1/8 tsp black pepper
5 oz baby arugula

Directions:

Preheat oven to 375 F.

Peel the pears and slice them lengthwise into halves. With a paring knife remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they won’t tip. Arrange the pears in an 8×8-inch baking dish.

In a small bowl, combine the blue cheese, cranberries and walnuts. Distribute the mixture between the 4 pear wells.

In the same small bowl, combine the vinegar, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears for 12-15 minutes, or until tender. Reserve 3 tablespoons of the vinegar mixture and whisk in the olive oil, salt, and pepper. Toss the dressing with the arugula and divide salad among 4 plates. Top each plate with a pear half and serve.

Yield: 4 servings

Nutrition Information (per serving): 269 calories; 18.5 g. fat; 5 mg. cholesterol; 205 mg. sodium; 22 g. carbohydrate; 3.0 g. fiber; 3.3 g. protein; 17.0 g. sugar

Result: While the pear was the star of the show, the dressing was sensational, as well. The robust port wine along with the brown sugar and rich olive oil was the perfect addition to the tangy arugula and sweet and creamy pear. Simple to make, too! I like my pears to have a bit of a bite, but you can cook the pears longer if you wish. Enjoy!

 T’was a good weekend! Back to it!

Be well,

sig4

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Filed Under: 300 calories or less, carb-controlled, fiber, fruits and vegetables, gluten-free, low-carb, quick meals, recipe, Uncategorized, vegetarian ·