Posts Tagged ‘low carb salad’

pork tenderloin spinach salad


strawberry season is upon us!  fresh sweet strawberries, mushrooms, white onion,  avocado  and spinach salad with oven roasted pork tenderloin, drizzled with strawberry balsamic dressing



baby greens + blackberries + nectarines + goat gouda + white onion + mushrooms + chicken + goat yogurt, red wine vinegar, honey, fresh herb dressing

yam corn salad


grilled yam, corn, cherry tomato, red pepper, red onion & pumpkin seed salad in a spiced honey dijon apple cider vinegar dressing with grilled chicken



peanuty broccoli cabbage cucumber sesame seed slaw & fast fry garlic steak…crunchy, super filling and really nice together

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Grilled Veggies & Prawns on Broccoli Slaw & Spinach….Finally got a new bbq!!!!  Yeah!  We’ve been having summer weather for a couple months now and without a bbq, it just felt wrong cooking inside every night, heating up the house.  So I’m happy to take things outside for a while!
This salad was a bit of odd combo, but the guys had bbq’d italian sausages on a bun, with grilled peppers and onions and coleslaw on the side…so I grilled myself some prawns and put it all together atop baby spinach…so good!  The best bite was a combo of the sweet smokey onion, zingy slaw and a garlicky herby (homegrown parsley! so potent and green!) prawn 🙂



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!