Monday Motivational Meal—Tunafish Salad with Wasabi Mayo

 

There are so many ways to fix a healthy tunafish salad. It is great during the summertime because you can make it ahead and have it ready when it is time to serve up. Try my tunafish salad with wasabi mayo for a new slant on an old favorite. We thought it looked delish served up on our Halsa Healthy Lifestyle dinner plate!

Get the recipe here.

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Monday Motivational Meal - Lemon Chicken with Tuscan Tomato Bean Salad

 

Here is another summery meal to share that is easy, tasty and makes an attractive dinner for the whole family. We served ours up on Vivente which is a special pattern reminiscent of grape tendrils growing on the Tuscan hillsides! Ahhh...summer...

Get this summery recipe here.

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Living Life to the Fullest with Diabetes

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Salads! Get Ready for Summer with These 5 Favorite Salads

 

Salade Niçoise

With the change in seasons comes the desire for a change in what foods we eat. As the cold and rain of spring moves into the drier and hotter months of summer I also look to salads to perk up my palette. Salads tend to be lighter and make me feel healthier as I prepare for my more active months in the outdoors...gardening, walking, cycle, kayaking, and hiking. I also love to grill and eat outside. 

I am always surprised when someone talks about hating sladas and think of them as boring. I think about salads as being quite the opposite. There are an infinite variety of combinations you can put together to make a salad from the types of greens you use to the variety of grains, fruits and vegetables you choose to the protein you add and the dressings available. They are great for using leftovers in a new way.

Below are 5 Favorite Salads to inspire you. They use a variety of meats including fish and chicken, not to mention fruits, vegetables and grains. Here's to enjoying the months ahead!

1. Salmon Caesar Salad

2. Chicken Salad with Avocado & Mango

3. Wilted Kale Salad With Pancetta and Fried Egg

4. Roasted Turkey, Dried Cherries and Barley Salad

5. Tuna Niçoise Salad

 

Looking for even more ideas for salads? Check out all our salads on our Live Vibrant Blog!

 

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Monday Motivational Meal--Chicken Salad with Avocado and Mango

 

Have some leftover chicken and wondering what to do with it? Try this scrumptious Chicken Salad with Avocado and Mango to perk up your meal planning...and make sure to serve it up on Livliga's Celebrate dishware for added inspiration!

Get the recipe here.

 

Download Our Free eBook:
Healthy Lifestyle & Weight Loss

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Chicken Salad with Avocado and Mango

Chicken Salad with Avocado and Mango Served Up on Livliga's Celebrate dinner plate

This chicken salad is the perfect quick and easy lunch or dinner choice for busy weekdays. With less than 400 calories per serving, it's a wonderfully refreshing and healthy meal. Who says salads have to be boring? Dress up leafy greens, which are rich in folate and vitamin C, with protein-packed chicken and antioxidant-rich mango and avocados, which are a great source of heart-healthy monounsaturated fats.

Freshly Poached Chicken is the foundation for this delectable salad

Ingredient

• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoons mango chutney
• 1 tablespoon low-sodium soy sauce
• 3/4 teaspoon grated peeled fresh ginger
• 2 cups poached chicken breast, cubed
• 3 green onions, chopped
• 1/2 sweet red bell pepper, diced
• 8 cups mixed salad greens
• 1 peeled mango, diced  
• 1 peeled avocado, diced 

 

Directions

1. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl.
2. Combine Chicken, green onions and red pepper in a bowl and toss with 2 tablespoons of dressing, reserving the rest to drizzle over the prepared salad.
3. Arrange greens, mango, and avocado evenly on 4 serving plates. Divide the chicken mixture in 4 over greens. Drizzle reserved dressing over salads.

 

Nutritional Information

Serves 4. Calories: 395; Total Fat 20.5g; Sodium 363mg; Total Carbohydrate 27.3; Dietary Fiber 4.8g; Total Sugars 14.4g; Protein 29.4g.

To make it a meal: add a homemade muffin! Check out our muffin choices here. And remember to serve it up on our Healthy Lifestyle Dinnerware!

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Manage Your Diabetes Through Portion Control

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Monday Motivational Meal

You will experience childhood nostalgia of summertime family gatherings with this bariatric-friendly recipe! Be sure to incorporate this healthier version of roasted cauliflower "faux potato" salad in your next backyard bbq! It's super tasty served up in the Halsa bowl!

You can find this bariatric-friendly recipe here! 

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Monday Motivational Meal - Broccoli and Sweet Apple Slaw

You can create so many dishes to include in a Picnic/Tailgate Menu. We want to highlight one of our favorite family summer salads, Broccoli and Sweet Apple Slaw with Dried Tart Cherries. This recipe is super easy to make and easy to measure up in right sized portions with our LivSpoons. We put our salad in the Aveq serving bowl which works perfectly with our Livspoons!

You find the recipe here!

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Guest Blog: Roasted Cauliflower “Faux Potato” Salad

Almost like Mom used to make . . .

Roasted Cauliflower “Faux Potato” Salad

Some of my best memories growing up in Alabama were of summertime cookouts! I remember heading down to the “valley” to visit our grandparents, aunts, uncles and cousins on the 4th of July and we always had the best celebrations.  There were hotdogs and hamburgers on the grill and my mom always made a big, huge bowl of Southern Potato Salad and of course my grandmother had a big bowl of Ambrosia Salad (a southern fruit salad).

Since my weight-loss surgery in 2004, I had to alter a few of these delicacies that I remember from holiday gatherings so I could still experience the nostalgia from those precious family gatherings and satisfy my palate.

I experimented a lot with cauliflower over the past year making pizza crusts, cauliflower rice and even cauliflower mac and cheese and the texture of the cauliflower really stands up for those dishes so I thought I would try if for potato salad. The eggs and mayo in this dish really take me back to those “good ol days” – I hope you enjoy it too!

Ingredients

• 1 head of cauliflower, trimmed and cut into florets (about 2 pounds)
• 1 tablespoon minced garlic
• ¼ cup olive oil
• 2 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon dried parsley
• 6 hard-boiled eggs, chopped
• ½ cup chopped green onions
• ¼ cup sweet relish or chopped sweet pickles
• ½ cup chopped celery
• 1 tablespoon spicy mustard
• 1 cup mayonnaise (I prefer Duke’s)

For the roasted cauliflower:

Step 1 - Preheat an oven to 450 degrees.
Step 2 – Mix cauliflower florets, minced garlic and parsley in a large bowl. Drizzle olive oil and lemon juice over the cauliflower mixture and season with the salt and pepper. Toss and spread evenly over a banking pan (line with foil).
Step 3 – Roast in preheated oven for about 15 minutes, turn the cauliflower and continue roasting for about 10 minutes. Cauliflower will be soft and have a little brown on the florets.
Step 4 – Remove from oven and allow to cool.
Step 5 – In a large mixing bowl, toss in chopped eggs, chopped green onions, sweet relish, chopped celery, spicy mustard and mayonnaise.
Step 6 – Once cauliflower has cooled toss with ingredients in mixing bowl and sprinkle with paprika.
This can be eaten warm or cold.

Nutrition Information
Servings: 6. Calories: 321. Fat 26g; Protein 7.2g; Total Carbohydrate 17.3g; Net Carbohydrate 15.6g; Cholesterol 174mg; Fiber 1.7g; Sodium 1041 mg

Guest Blogger Bio

Denise Roden is a successful Roux-en Y Gastric Bypass patient since 2004.  Denise is committed to providing quality education & coaching services to the bariatric community. She is credentialed as a Bariatric Support Group Leader, a Success Habits Trainer, a Back On Track Trainer, and a Bariatric Health Coach. You can find her on Facebook at Bariatric Center for Success or Twitter and Instagram @BariatricDC.

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Monday Motivational Meal

Ready for a simple light meal between the big holidays? Try this Salmon Caesar Salad! It looks smashing served up on Vivente!

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Monday Motivational Meal

When you think of root vegetables they make us think of Autumn, don't they? Ever thought about making a roasted root salad? They are easy, satisfying and tasty...especially served up on your favorite Livliga pattern!

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Product Review for Food Savers and Summer Salad Recipe

Food Savers have really solved a problem for a reusable, cleanable food storage product

More and more I find myself searching for handy kitchen items that are cleanable and reusable. I find it hard to use Ziploc bags that just get thrown away after one use. The good news is there are more and more kitchen items for food storage that are handy, reusable and, I am happy to point out, really work!

Avocado Food Saver...Really Works!

One of the things I find hard to successfully store are avocados because they turn brown so quickly and who wants to use a whole avocado every time? Well, we are now in luck. Now there is a handy silicone food “hugger” for avocados. They even come in two sizes. They are in fact easy to use, easy to clean and really work. I am particularly grateful for this invention because my daughter loves avocado and only eats a half at a time. Problem solved with Avocado Huggers. I found them on TheGrommet.com. The company that makes them, Food Huggers, also makes other food saving covers that work well for other partially used food items like onions, zucchini, apples, lemons and tomatoes, to name a few examples. They are very handy to have around.

Perfect Bowl Hugger to keep my salads fresh

The other frustration I have is with saran wrap. It is a hassle to use and not made for reuse. So what is a person to do when you have a bowl prepared with a salad that needs to be covered? Well Food Huggers comes to the rescue again! They offer “bowl huggers” in sets of three ($20) to accommodate a variety of different sized bowls. For a well made and reusable product that is durable and earth and human friendly I think they are a good buy. I got them for gifts at Christmas time. I now use them all year round.

A favorite salad my family loves served up in their favorite Livliga Serving Bowl and kept fresh thanks to our handy bowl huggers is:

Broccoli Slaw a great summer salad!

Broccoli and Sweet Apple Slaw with Dried Tart Cherries

(recipe from Cooking Light)

 

Dressing:

• ⅓ cup brown sugar
• ⅓ cup apple cider vinegar
• 1 ½ tablespoons vegetable oil
• ¼ teaspoon Kosher salt
• ¼ teaspoon ground black pepper

Slaw:

• 2 ½ cups chopped Honeycrisp apples
• 1 package broccoli slaw
• 1 (3-ounce) package dried tart cherries
• 2 tablespoons unsalted sunflower seed kernels

Directions:

1. Prepare dressing by combining all 5 ingredients in a small bowl. Whisk until blended.
2. Prepare the slaw by combining the apples, broccoli slaw and dried cherries. Pour the dressing over the slaw and toss.
3. Sprinkle with sunflower seeds.
4. Serve immediately or chill until ready to serve. Best to serve within 3-4 hours.

Nutritional Information:

Serving size: 1 cup     Calories per serving: 125     Fat:4g     Protein: 2.1g     Carbs: 24.9     Fiber: 2.7g     Sodium 91mg

For more salad ideas check out these recipes on our Livliga Live Vibrant Blog.

Enjoy! And Live vibrant

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Wilted Kale Salad with Pancetta and Fried Egg

Wilted Kale Salad with Pancetta and Fried Egg (photo by LivligaHome)

Pancetta has the wonderful flavor of a cured bacon without all the fat. It has just enough fat and salt to please your palate. I love making this dish when I don't want the hassle of a full blown dinner but do want to provide a healthy and flavorful dinner. It almosts qualifies as comfort food for me. And what's great is that it is packed full of health and goodness. Because it is warm it is a meal that can be served any time of year, including the dead of winter.

Ingredients~
1/2 red onion, thinly sliced
1 tablespoon olive oil
1 package Pancetta, 3 ounces, thinly sliced
2 cloves garlic, minced
1 package prepared Kale
1/4 cup chicken broth
2 eggs
Cooking Spray, olive oil flavor
2 tablespoons Balsamic vinegar

Directions~
1. Place oil in hot skillet, preferrably cast iron, and add onions. Saute for 3 minutes. Next add Pancetta. Cook until slightly browned. Then add garlic. Keep on high until garlic starts to turn brown. Remove from heat and place ingredients in a bowl.
2. Put the skillet back on the stove on medium heat. Spray with olive oil spray. Add kale until mounded. As it wilts add more until all of the kale is in the skillet. Pour the chicken broth on top. Cover and let simmer 3 to 5 minutes until the kale starts to wilt but is not completely cooked. Remove from stove.
3. Place wilted kale in bowl and add other ingredients, toppped with the Balsamic vinegar. Toss and divide between two plates.
4. Spray skillet again with olive oil spray. Fry eggs sunny-side up. Place one egg on top of each serving of salad.

Serves 2. Calories per serving 340.


Enjoy! And Live Vibrant!

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Indulge! Eggs are No Longer on the Forbidden Foods List

Go Ahead and Convert Your Hard Boiled Eggs to a Yummy and Healthy Egg Salad (photo by LivligaHome).

It is time to indulge in one of the favorite foods for decorating Easter Eggs–hard boiled eggs. As can happen, recent studies have reversed our opinion about eggs. The study shows eggs do not cause a rise in blood cholesterol levels. They are no longer considered a forbidden food. Let’s celebrate this news with some egg salad!

We are a family that loves decorating Easter eggs. Nothing terribly fancy, we just use colored crayons and Paas egg dyes. When the kids were much smaller we did dozens of eggs around Easter because we were the ones that had the family Easter gathering and annual egg hunt. We may not have the gathering or egg hunt anymore but we still love decorating those eggs!

But what to do with the leftover eggs? They are, of course, delicious as is. A hard boiled egg makes a great snack. But they are also delicious as an egg salad. I love egg salad. But I am picky about the dressing. Often there is too much mayonnaise so it is too “gloopy”. I like a dryer dressing. Here is the recipe I have developed and that can be scaled depending on how many people are going to be eating it.

Healthy Egg Salad

• 2 hard-boiled eggs, peeled and chopped
• ½ cup finely diced celery
• 1 tablespoon low-fat mayonnaise
• 2 teaspoons Dijon mustard
• ⅛ teaspoon California garlic powder
• Freshly ground pepper, to taste

Place all ingredients in a bowl and mix.

Makes 1 serving. Calories per serving 232.

This is a great recipe as a salad on a bed of lettuce or made into a sandwich. A toasted English muffin adds an additional 100 calories.

Egg salad is easy and cheap to do. It can even become part of your Easter tradition, as it has become ours. And now with the good health news about eggs, you can whip up a batch of egg salad regularly to make for easy meal making anytime.

Enjoy! And Live Vibrant!




Re-posted from Sheila's Blog on TheEpochTimes.com.  

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The Ease and Versatility of Poached Chicken

Poached meats are easy to prepare and, because their flavor is so simple, they can be used in so many different kinds of dishes. I have talked with many friends and acquaintances who have an aversion to leftovers. To them, leftovers means eating day old soggy food. But like everyone wanting to have more home cooked, healthier foods in their diet, they don’t have time to cook from scratch for each meal. Poached meats gives new meaning to leftovers.

Poached chicken can be a delicacy for dinner; right after it has been cooked. The next day more of the same meat can be cut up in chunks and used in a salad. Additional dishes can be made where it can be included in omelets, chicken salad nestled in a half of a cantaloupe or used in an Asian wrap. The uses for poached chicken are not only versatile but also almost infinite.

What I like to do when I know I am going to have a busy week is to buy a couple of pounds of boneless chicken breast to poach at the beginning of the week. It is a dish you can prepare and cook when you are already cooking another meal so it is a time saver on all fronts. Next I make sure to plan out two to four meals, depending on how many people I have at home, that I can use the poached chicken as part of the recipe. Having your meat already pre-cooked for some meals can save a lot of prep time in the kitchen.

Here is how I poach my chicken:

Poached Chicken

Ingredients~
2 pounds boneless skinless chicken breast
2-4 cups low-sodium chicken broth
1 cup dry white wine (use the small bottles you can buy at the liquor store that come in a six-pack)
1½ teaspoon tarragon
1 teaspoon garlic chips

Directions~
1. Rinse chicken and place in a large skillet that has a cover.
2. Add the broth to the chicken just until the meat is barely covered.
3. Add all other ingredients
4. Bring broth to a boil then lower heat to a simmer. Cover and simmer for 15 minutes or until meat is cooked through. Do not over cook.

Makes 8 servings.

Enjoy! And Live Vibrant!




Re-posted from Sheila's Blog on TheEpochTimes.com.

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Roasted Turkey, Dried Cherries and Barley Salad

Roasted Turkey, Dried Cherries and Barley Salad (photo by LivligaHome)

Roasted Turkey, Dried Cherries and Barley Summer Salad is a great way to use leftover turkey, not spend a lot of time in the kitchen, and provides a healthy meal for dinner and/or lunch. In a previous blog I talked about how to spit and roast a turkey on your grill. This recipe is a great way to use some of the turkey leftovers in a fresh and interesting way.

Many salads, like the Roasted Turkey, Dried Cherries and Barley Summer Salad, can be made ahead of time, even the day before, or in the morning so that at the end of the day when we are tired and not so motivated to cook, especially during the summer, we have something ready to go. Making salads earlier in the day also avoids adding heat at the hottest time of the day.

Roasted Turkey, Dried Cherries and Barley Salad

Ingredients

1 cup uncooked pearled barley

3 cups water

12 ounces roasted turkey breast, chopped

1 cup celery, chopped

¼ cup walnuts, chopped

⅓ cup flat leaf parsley, chopped

¾ cup dried cherries

⅓ cup nonfat Greek yogurt

¼ cup nonfat mayonnaise

Pinch of sea salt

¼ teaspoon fresh ground pepper

Directions

1. Rinse pearled barley and place it in a medium saucepan. Add the water and bring to a boil. Simmer for 1 hour or until all water is absorbed. Once cooked place in a mixing bowl and flake the barley with a fork until fluffy.

2. Add all other ingredients. Mix well.

Serves: 5. Serving size: 1½ cups.

Enjoy! And Live Vibrant!

Bon Appétit! (photo by LivligaHome).

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Rethinking The “Classic” Potato Salad

Rethinking Classic Potato Salad (photo by LivligaHome)

As we look forward to summerand the Memorial Day holiday, many of us are planning our special meals. Central to the backyard barbecue or the tailgate picnic we anticipate is the classic potato salad.  The challenge I have always seen with the mayonnaise-based salad is two-fold: it can go rancid in the heat as it sits out baking in the sun; and it is higher in calories and carbs than other potato salads you can choose that are equally, if not more, delectable.

Two of our favorite potato salads have a vinegar-based dressing that keeps fresher and longer out on the picnic table, tastes delicious and each has less calories and carbs than the classic potato salad.  They are German Hot Potato Salad and Grilled Garlic and Portobello Potato Salad. The Grilled Garlic and Portobello Potato Salad is adapted from a Cooking Light recipe I found years ago. My recipe is:

Ingredients-
5 cups sliced red potato (@2 ¼ lbs)
½ cup sliced green onions
¼ cup chopped fresh parsley
3 Tbls lemon juice
2 Tbls capers
2 Tbls extra-virgin olive oil
1 Tbls balsamic vinegar
½ tsp dried basil
½ tsp dried oregano
½ tsp dried tarragon
¼ tsp coarsely ground black pepper
8 garlic cloves, roasted and finely chopped
2 portobello mushroom caps, grilled and thinly sliced
Olive Oil Cooking Spray

Directions-
1. Place sliced potato in a large saucepan, and cover with water, bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender; drain. Let cool.
2. Place the garlic and mushrooms whole in a heated and sprayed cast-iron skillet. Roast/grill, turning regularly, until the garlic and mushrooms are golden brown. Remove from skillet and chop/slice. Let cool.
3. Combine green onions, parsley, lemon juice, capers, olive oil, and next 5 ingredients in a large bowl. Add potato, garlic and mushroom. Toss well.

Serves: 8. Serving size 1 cup. Calories: 119. Calories from fat 27%; Fat 3.6g; Satfat 0.5g; Monofat 2.5g; Polyfat 0.4g; Protein 2.8g; Carbohydrate 20g; Fiber 2.1g; Cholesterol 0.0mg; Iron 1.3mg; Sodium 177mg; Calcium 24mg.

Enjoy! And Live Vibrant!

Healthy Eating Tip: Looking for a way to serve up attractively and in right-size portions? Check out Livliga's attractive Aveq Serving Bowl and pair it with our serving spoons with measurement, LivSpoons!

Re-posted from Sheila's Blog on TheEpochTimes.com.

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Kitchen Sink Salads with State of Slim Leftovers

"Everything but the Kitchen Sink" Salad with Salmon

Recently I made two Everything but the Kitchen Sink Salads with State of Slim leftovers that were very tasty. Here are the two versions with their ingredients:

Ingredients

For the Salad-
½ bag of mixed salad greens
½ the leftover roasted cauliflower, chopped
½ the leftover green beans with garlic and lemon, chopped
½ the leftover carrot sticks, chopped
½ the leftover celery sticks, chopped
Bunch of green onion, chopped
6 Grape tomatoes, sliced in half
4 -6 ounces leftover salmon with mustard dill sauce

For the Salad Dressing-
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon tarragon
pinch of pepper

Directions

1. Arrange mixed salad greens on a dinner plate.
2. Chop all vegetables and place them on top of the greens.
3. Place the salmon on top of all the vegetables, whole or flaked, according to your preference.
4. Mix the salad dressing ingredients in a jar, shaking until well blended. Pour over the salad. Serve.

Yield: 1 salad. Serving: for one person.

"Everything but the Kitchen Sink" Salad with Turkey Piccata

"Everything but the Kitchen Sink" Turkey Piccata Salad with State of Slim leftovers served on a Livliga plate (photo by LivligaHome)

The ingredients and the directions are the same as above: chop ½ the leftover vegetables and place them on a bed of mixed greens. Add 4 -6 ounces of the leftover meat, Turkey piccata, sliced. Prepare a serving of the salad dressing and pour it over the salad. Serve.

Yield: 1 salad. Serving: for one person.

The salads are tasty, visually appealing and have the added benefit of clearing out your refrigerator. There is nothing more statisfying than that!

Enjoy! And Live Vibrant!

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Christmas Gift Makeover-- Smoked Salmon Salad

Smoked Salmon Salad (photo by LivligaHome)

We have a dear friend who has sent us smoked salmon as a Christmas gift for years. Each of those years our tradition has been to eat the smoked salmon on New Year's Day as we play games, have close friends over and generally hang out.

The smoked salmon appetizer comes with lots of condiments. There is chopped egg whites, sieved egg yolk, capers, diced red onion and sour cream. It all gets piled high on top of nice-sized squares of cocktail bread. We go through a lot of cocktail bread in order to eat up all the salmon, which, of course, is part of the ritual.

This year we had a different kind of New Year's Day so we didn't get around to eating the smoked salmon like we usually do. The day came and went with the package of smoked salmon sitting in the pantry.

It has been knawing at me ever since. The challenge is, on January 2, like so many others, we clean up our act and tone down our consumption. What to do with a gift of smoked salmon when you don't want to have appetizers and don't want to eat a ton of bread?

I decided to have a little fun and experiment. What about constructing a Smoked Salmon Salad? It seemed to me you could include all the condiments like before with the smoked salmon but instead of eating it on bread you could eat it on top of lettuce.

Truthfully it was a lot of fun to create. It was very tasty. And as you can see by the photo it was visually appealing. It will definitely be a repeat...maybe even when it is not New Year's Day.

Here is the recipe for the Smoked Salmon Salad:

Ingredients-
3 ounces smoked salmon
1 hard boiled egg, chopped
2 tablespoons red onion, minced
1/2 tablespoon capers
1 tablespoon light sour cream
3 cups mixed greens, including baby kale
2 tablespoons Sheila's light vinaigrette

Directions-
1. Measure and flake the smoked salmon
2. Clean and measure the mixed greens. Place them in a bowl. Pour the light vinaigrette onto the salad and toss.
3. Place the tossed greens on to a dinner plate. Add the salmon, then chopped egg, red onion and capers. Top with the dollop of sour cream

Serves: 1. Calories: 277. Easily scaleable to as many as you have to serve.

To make it a meal we added a Whole Wheat Dried Apricot Muffin for 126 calories. Total calorie count for the meal-- 403.

Enjoy! And Live Vibrant!

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Seasonal Southwestern Salad-- Hearty & Healthy

Seasonal Southwesern Salad-- Hearty & Healthy (livligahome)

Southwestern salads can be hearty and healthy and are well suited for the times of the year when our seasons are in transition. It can be a hearty salad, filled with fresh seasonal vegetables. The dressing typically has a little heat which can cool you down on a hot day or, remarkable, also heat you up if it is a little cool outside. Click here to read the entire article...


Re-posted from Sheila's Blog on TheEpochTimes.com

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Shrimp & Herb Salad with Parmesan Toast-- delish!

Shrimp & Herb Salad with Parmesan Toast @livligahome

My daughter loves any dish with shrimp. She is not so fond of vegetables. I look for ways to combine the things she loves with the things she doesn't love so much to see if she will end up eating a balanced meal and love it.

The other "trick" I use is to have her prepare the meal. This summer I have been choosing salads with ingredients she likes that are not too complicated to prepare. This Shrimp and Herb Salad was just such a recipe. She did a great job fixing the meal.

The recipe calls for shaved yellow squash. In order to shave the squash you really need to use a mandolin slicer. This is not for the faint of heart. It is a very sharp instrument. Not all adults can successfully use it, much less a young adult. Because it is so sharp you do need to pay attention to what you are doing. My daughter wanted to do the shaving and I am happy to report no limbs were lost in the process. She did a wonderful job!

Because of the simplicity of the salad, the bright flavors of the ingredients and the thinness of the squash, my daughter loved the dish! In fact, she has asked for us to have it again...soon! This is a big recommendation.

The Shrimp and Herb Salad was 194 calories.
The salad was served with homemade, simple-to-do, Garlic-Parmesan Toast (118/cal).
To complete the meal I added a cup of fresh blackberries (52/cal).
Total calories for the meal are 364.

It was the perfect summer salad, good for either lunch or dinner. All thumbs up from this family and a definite repeat!

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