Lunchtime Summer Salad from my Little Urban Garden

Today's lunch is special because when it was time to eat, I got to go out and pick my first round of Bibb Lettuce from our little city garden!

I washed the greens and added:
2 strawberries,
4 cherries,
1 diced slice of red onion,
s&p,
1/4 avocado and this
AMAZING lavender-infused balsamic vinegar that a friend gifted to me as an early birthday present. I had a little side car of cottage cheese for some protein…Lunch is served! I love summer.

Can't BEET this simple trick.

I've recently had conversations with a few friends about Beets.  Not totally random, as it is Farmer's Market season, and we share our weekly finds and plans for our market goodies. But I was kind of surprised to hear in both instances, that my friends were shying away from the beautiful red, purple and golden beets of the season for fear of the hassle to prepare them.  Don't let these guys intimidate you!

Here's what I do.

Heat your oven to 425 degrees.

Start with your beets. Get them washed and Cut the ends/greens off (you CAN say the greens! But thats for another day…) No peeling, no seasoning.

Wrap each beet in aluminum foil. I also like to line the sheet pan with an additional piece of foil because chances are the pouches will bubble a bit.

Cook the wrapped beets in the oven for about 45 minutes. Take them out and let them cool completely.

Now the magic happens.

Unwrap your little beet-presents under cool, running water.  Gently rub the skins of the beets under the water and watch them peel away. Its hard to see in the picture of the purple beet, but look at that golden beet!  The peel just comes right off!

You're left with gorgeous produce and CLEAN HANDS with such minimal work!

Now its up to you how you want to prepare you beets. Simple salt seasoning for the most basic enjoyment, but I love to make a nice salad with granny smith apples, fresh mint, and goat cheese crumbles!

Chop the beets on a plastic cutting board.

I add about 2 tablespoons of fresh, chopped mint. 

Season with salt, pepper, and EVOO.

Dice a tart green apple.

Toss it all together. 

Top with goat cheese crumbles and enjoy your seasonal delight!

Other delicious ingredients to try with your beets: Quinoa, Avocado, Walnuts, Balsamic Dressing!

Mason Jar Food Prep: Southwest Ranch Taco Salads (21 day fix approved!)

When you're trying to balance healthy nutrition with a family's worth of busy schedules, work, and the day-to-day "must-dos," grabbing snacks and haphazardly throwing together a lunch are simple ruts to fall into. But then, weekly meal preparation can feel daunting.  The idea of preparing so many meals ahead of time seems like surely it will eat up my entire #SundayFunday and that is not a trade-off I'd like to make.  While there's no denying that meal prep takes a bit of time, when done right, it's consolidated, streamlined time.  What you can do in an hour of prep on a Sunday can eliminate 30 minutes a night (or morning!) while you're tired or rushed and not able to make decisions that are well-balanced and working towards your nutrition goals.  There are plenty of time saving tips out there but one that I've found to be especially useful are Mason Jar salads.  The beauty of these is that once you have the concept, they can be whatever you want them to be. Its really just preplanning your food and storing it conveniently (and in a "green" way!) in Mason Jars. The idea is you layer your salad ingredients with the dressing on bottom, heartier ingredients towards that bottom (think cucumbers or beans - things that won't get soggy in the dressing), all the way up to the lettuce which won't even touch the dressing until you shake it all out at lunch time. *PRO TIP: When you're shopping for your jars, purchase Quart Size WIDE MOUTH Jars… much easier to shake out the salad. #dontmakethesamemistakeidid! #liveandlearn

One of my favorite Mason Jar salads is Turkey Taco Salad with Southwest Ranch dressing.  The dressing I use even offers an extra punch of protein rather than an oil or healthy fat. And it's 21 day fix approved for anyone working with that program. #Bonus

To start, you'll just cook up a pound of lean ground turkey as if you're making regular taco meat.  You can always use prepackaged, lower-sodium taco seasoning, but I like to prepare a bulk amount of this Southwest Seasoning and keep it in the pantry for whenever my life needs a little fiesta, but margaritas aren't socially appropriate. #its5oclocksomewhere

Once the taco meat is prepared, 1 pound can be portioned into about 4, 3/4 cup portions. 

 The salad part itself is up to you.  Your choice of lettuce (I tend to keep spinach and kale on hand so thats what I used), tomatoes, black beans, cucumbers, sweet peppers, fresh cilantro…these are all excellent ideas to add into this salad!  

Start with your dressing.

The most important part is ordering the layers. Given the above ingredient ideas:  Start with dressing, then add beans and tomatoes, cucumbers and peppers, taco meat, and once there's a good bit of distance from the dressing, add in your lettuce, herbs, and shredded cheese or avocado if you'd like!  Finally, if you want any crunch in your salad, the last thing you'll want to add are some crunched up tortilla chips.

Add your hearty veggies…like tomatoes...

…Cucumbers...

…and peppers.

Next add your protein.  I added some black beans to my taco meat as well.

Now its time for the stuff that you don't want to get soggy.  I added fresh chopped cilantro...

Baby kale, Baby spinach & shredded cheese.

Repeat this with all 4 portions of prepared taco meat and store in the fridge for the easiest grab-n-go lunch salad you ever did meet.  

Once you're ready to eat, simply open the jar, dump it all out onto whatever plate or bowl you've got handy in the office lunchroom and enjoy!  

It should be noted that since my "office lunchroom has been known to be my SUV in the carpool pickup line at preschool, I HAVE eaten it directly out of the jar.  If you're in this scenario, simply give the jar some really good shaking before opening to get the dressing distributed a bit.  Not as pretty but just as tasty and less cleanup!

Portions & Ingredients:
2T Southwest Ranch Dressing (recipe below)
1/2-1 C Vegetables (tomatoes, peppers, cucumbers, etc)
3/4 C Turkey Taco Meat 
1/2 C Baby Kale, packed
1 C Baby Spinach, Packed 
1/4 C Shredded cheese OR 1/4 Avocado
2T Crushed Tortilla Chips

Southwest Ranch Dressing
1/4 C cottage cheese
1T Plain Greek Yogurt
1.5T unsweetened, plain almond milk
1T Southwest seasoning
Combine ingredients and blend in vitamin/food processor to a smooth, dressing consistency.  Add up to another tablespoon of almond milk to adjust consistency.