Posts Tagged ‘low carb salad ideas’

20130523_175351

DAY FORTY:

baby spinach, roasted beet, goat cheese & dill salad with a ground beef & veggie (peppers, mushrooms, zucchini & onion) omelette

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DAY THIRTY SIX:

greek salad (red, orange, yellow & green peppers, tomatoes, cucumbers, red onion, goat feta, kalamata olives & homemade greek dressing with fresh oregano) on romaine with grilled pork tenderloin souvlaki

20130518_184251

DAY THIRTY FIVE:

Grilled Chicken Thighs w/fresh Cilantro, Mint & Basil + Grilled Peppers, Onions, Mushrooms + Tomato + Avocado + Baby Spinach, Kale & Swiss Chard Greens + Dijon Vinaigrette

roast beef carmalized onion salad

DAY THIRTY THREE:

Roast Beef + Caramelized Onions + Broccoli + Fresh Corn Kernels + Diced Tomatoes + Avocado + Green Onion + Red Leaf Lettuce  + Balsamic Dressing….The guys had roast beef dip and caramelized onions and corn on the cob….My salad was fresh, crunchy, very filling & satisfying 🙂  Those onions were amazing on it!  Olive-oily oniony goodness apparently goes really nicely on a salad!  I really liked the contrast between the savoury roast beef and onions and the sweet crispy corn kernels that were sliced off the cob…

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DAY THIRTY TWO:

garlic thyme roast beef on red leaf lettuce, mushrooms, red peppers, tomatoes, avocado & white onion with balsamic dressing
So tonight I roasted an outside round roast for dinner  – we getting down to the smaller, “tougher” roasts left over from our 1/2 cow we bought (what a GREAT decision we made there!  organic grass-fed beef from a local farmer, it’s been awesome.  The meat is amazing, I love that it’s from a healthy happy cow and that we were able to support a local real live person and their family.  If you’re on the fence about making the investment, it’s been far cheaper too.  And, to seal the deal, lots of great studies out there showing that grass-fed beef is way better for your, beyond the hormone/antibiotic/yucky stuff, but actually nutrient wise, which makes sense, we all are what we eat!  Recommend!!)….so I roasted it using my fav method, to first slather it in a paste of minced garlic, extra virgin olive oil, lots of salt & pepper and dried thyme), then I roast it for 1/2 an hour at 450 degrees, then turn down the oven to 300 degrees and roast for one hour more, until it reaches 145 degrees. I then take it out and let it rest for about 20 minutes (or more) and it’s *perfect*, super tender, so good, and it works with all inexpensive cuts of meat!  So the guys were going to have beef dip & carmalized onions – but plans changed and it wound up being just me for dinner, so I sliced off some beautiful thin slices and had it on my salad.  Very good!  Even better??!!!  Dinner for tomorrow is already done, whoohoo!  LOL!

chicken fajita salad

DAY TWENTY FIVE:

The Chicken Fajita Salad – the guys had chicken fajita’s tonight (chicken, colored peppers, zucchini, mushroom & onion seasoned with chili powder, garlic powder, oregano, couple tbsp’s salsa and chicken stock), so I put that mixture on a bed of coleslaw mix & the crunchy bunched up parts of iceberg lettuce, topped with chopped tomatoes, avocados and cilantro. Dressing was salsa and a few dollops of guacamole!  Crunchy, filling, really fresh, recommend!