Ever show up to a BBQ or summer get-together & realize there’s not much you can eat? Well- that kind of comes with the turf when you’re eating differently than many others. For me- I’m keto. This means I focus on high fats, proteins, & very low carbs. What’s the best way to make sure you can actually enjoy the event like everyone else? BRING SOMETHING YOU LIKE! I always try to bring something that isn’t just for me either- because mass appeal at picnics is a big deal! This cold summer salad is perfect! Keep reading to throw it together yourself!…
Are you an avocado lover like me? I want to eat it at every meal but my husband can’t stand it. I always have some hanging around but since they don’t last long…I find myself eating them up quicker! Lunch is also my me-time meal where I tend to eat foods my husband turns his nose up- including deviled eggs & avocado! Keep reading to add this simple recipe to your arsenal!…
I’m so excited to bring you guys this recipe! These Green Goddess Won Ton Salad Cups are super easy to make, adapt to what you have in your fridge, & taste a bit like a cheat meal…without being one! Want to see how to make them? I also have my tips for making the perfect little won ton cups too! Keep reading to check it out!…
So when it comes to lunches for myself I tend to create something my husband doesn’t normally like. Ryan grew up eating very traditional food & although he’s branched out more than I could have dreamed some meals I love just aren’t his thing- & I really can’t blame him. One of my favorite salads is this quick & easy cucumber seaweed salad which I eat alone or serve with other Asian dishes as either an appetizer or little side salad. Sometimes I even include it in cold dishes (like my peanut noodles or slaws) for a bit of extra oomph.
- 1 large cucumber or 6 small Japanese cucumbers, thinly sliced or cut into matchsticks
- 1-2 large carrots, cut into thin strips
- 5 sheets nori seaweed or seaweed snacks, cut into very thin strips
- For Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon dark sesame oil
- 1 teaspoon chili flakes (optional)
- 2 teaspoons sesame seeds, toasted (optional)
- Add cucumber, carrots, & nori to a bowl.
- Whisk together sauce.
- Apply sauce & mix lightly with hands or tongs as to not break up or oversoak.
- Serve immediately or chill. Should be served cold.
I really hope you enjoy it! Another great way to incorporate this is into some Asian inspired fish tacos & substitute it as a slaw. So good! Do you have any little Asian inspired healthy dishes to share? I’d love to read about them so feel free to share them below!
When you really love salads & sauces, you find ways to make them a bit more interesting! My favorite way to kick up a salad fast is to create a new dressing. I love greek yogurt bases because I grew up eating ranch. It is an easy switch once you start playing around!
I also thought I’d show you my favorite salad dressing container (you can check out the Vibe Salad Dressing Mixer here on Amazon! ) which is perfect for my life. It is small enough that I don’t make too much (since I change things up a lot I try not to make things that go bad quickly in bulk) but large enough that you can really mix everything with the little stirrer. Plus, no mess! I just love it. My only complaint is that when you make creamy dressings, the spout is a little small but it doesn’t bother me. I just take off the lid. it is perfect for vinaigrette & thinner dressings though!
from Home in High Heels
1 cup loosely packed cilantro, chopped
1/2 cup plain Greek yogurt
1/4-1/3 cup olive oil depending on texture preference
3 tablespoons fresh lime juice
1/2 tablespoon white vinegar
1 garlic clove
1/8 teaspoon salt
1/8 teaspoon fresh pepper
Optional: Chipotle pepper, jalapeno, habanero pepper, fresh lemon, flavored oils.
I really like this dressing a lot & I sometimes top it with some roasted salsa. Ryan isn’t a huge fan of cilantro but he still eats it. He prefers Italian though. If you’re looking for something a bit different, I think you’ll really like this! It is my favorite with a nice bowl of tortilla soup or tacos!
When we were out shopping we spotted a great deal on steak. This happened to be chuck steak so it definitely needed a marinade to help tenderize. I paired it with lightly grilled green beans & a salad for a healthy dinner. I’m also going to show you our new favorite grill which you can use both indoors & outdoors! Keep reading to see the recipe for the marinade & create your own!
First let me introduce you to our new grill! We’ve had this baby for a few months & we’re quite attached. This is the George Foreman Indoor/Outdoor Grill which we bought from Kohls. It isn’t on the site anymore but we got a great deal. We bought it while they were having Kohls Cash ( $10 Kohls Cash for every $50 spent) & a 30% off coupon. The link above is to the grill on Amazon. It was totally worth every penny! I love it because I have the counter space for it & we also use it outside on the stand it comes with. It also has wonderfully easy clean up!
Now let’s talk about this amazing steak marinade! Here is the easy recipe for 3-4 medium steaks.
from Home in High Heels
1/3 cup soy sauce (I used reduce sodium)
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1.5 teaspoons ginger
2 teaspoons fresh minced garlic
1 teaspoon onion powder
salt & pepper to taste
Optional: one teaspoon liquid smoke.
Directions: Mix all ingredients together & immerse steaks. I like to turn them halfway through the marinading process. If you put it in the night before just flip in the morning to make sure it works its way all the way through. The brown sugar helps to give it that great grill marked look but you can opt out if you aren’t a fan. I think it adds to the flavor.
I served the steaks with lemon butter green beans after tossing them on the grill a bit to heat them up. Love these flavors together. I also knew we’d want a salad so I went with something light & fresh.
This is a mixed greens salad tossed with raspberry vinaigrette. I then added some beautiful fresh feta cheese & for some crunch some lightly salted roasted edamame beans.