Couscous is ready in a matter of seconds. This delicious alternate to lettuce is the perfect foundation for flavor-packed ingredients like chicken apple sausage and dried cranberries. Cucumber and slivered almonds give this meal a nice crunch, rounding out the whole Mediterranean salad experience.
1 cup couscous, measured dry
1 cup chicken broth
1 tbsp butter or coconut oil
1 tsp powdered curry
Salt and pepper, to taste
2 chicken sausage links
1 cup cucumber, diced
1/2 cup dried cranberries
1/2 cup slivered almonds
Balsamic glaze dressing to taste
Crumbled Feta, optional
Prepare couscous by bringing 1 cup chicken broth to a boil. Add couscous, butter or coconut oil, curry, salt and pepper and mix well. Remove from heat and cover, allowing to sit for 5-10 minutes.
Slice chicken sausage, and then cook over medium heat in a small frying pan with a bit of coconut oil.
Add chicken sausage, diced cucumber, dried cranberries, and slivered almonds to prepared couscous.
Separate into 2-3 serving-size bowls.
Top each portion with balsamic glaze dressing (and crumbed feta if desired) and enjoy!
You will love this deliciously easy Asian Chicken Salad with Citrus PB Dressing! I love this go-to meal when I’m craving something fresh, but more importantly, when have a big appetite. This salad is loaded with protein and healthy fats, and will provide you with a ton of energy the next day!
2 cups shredded chicken breast (rotisserie chicken suggested for easy prep!)
2 cups shredded lettuce
2 large carrots
1 medium avocado, sliced
1/2 cup shelled edamame
1/2 cup rice noodles
1/4 cup raisins
1/4 cup cashew pieces
1 tbsp sesame seeds
Citrus PB Dressing:
2 tbsp. soy sauce
2 tbsp. lemon juice
1/3 cup all-natural creamy peanut butter, melted
Whisk together ingredients for dressing. In a small saucepan over medium high heat, bring the mixture to a boil. Reduce heat and simmer 2-3 minutes. Set aside.
Peel carrots and chop ends with a sharp knife, creating a flat surface. Place carrot in Veggie Bullet spiralizer chute, centering the flat end of the carrot on the spiralizer blade. Spiralize and remove noodles from the unit.
In a large bowl, layer the ingredients for your salad (as listed above).
The perfect summer salad consists of grilled veggies and fresh flavor!
2 cups baby kale
12 spears asparagus
1 avocado, sliced
1 ear sweet white corn
1/2 cup cherry tomatoes, halved
Mrs. Dash Fiesta Lime Seasoning, to taste
garlic powder, to taste
salt and pepper, to taste
olive oil and vinaigrette, to taste
Remove husks from corn. Season with avocado oil, Mrs. Dash Fiesta Lime Seasoning, and garlic powder. Wrap in foil and grill 15 to 20 minutes over high heat, turning every few minutes to cook evenly. Slice corn off of the cob.
Chop tough ends of asparagus spears off. Season with avocado oil, salt, pepper, and garlic powder. Grill 5-10 minutes over high heat, turning every few minutes until fork tender.
Add veggies to a bed of baby kale, topping with olive oil, vinaigrette, and dashes of salt if desired.
A refreshing salad fit for a Goddess! I absolutely love the combination of fresh spinach and avocado paired with warm zoodles and asparagus. This dish can also be prepared vegan if the sweet apple chicken sausage is omitted. The portions are single-serving which makes it ideal for a fit and easy lunch for one!
1 handful spinach
1 zucchini, spiralized using the Veggie Bullet
1 sweet apple chicken sausage link (optional)
6 asparagus spears
2 small green tomatoes
olive oil spray
salt and pepper, to taste
black sesame seeds (optional)
Place spinach in a single-serving salad bowl.
Cut ends off of zucchini and spiralize using the Veggie Bullet (view demo videos here).
Preheat a skillet to medium heat. Add spiralized zucchini and spritz with olive oil spray. Season with a pinch of salt and pepper. Toss over heat for 2-3 minutes to soften, maintaining a bit of firmness so you don't end up with soggy zoodles. Add spiralized zucchini to salad bowl.
Cut the hard stalk off of the asparagus spears, slice the sausage with a knife, and cook in the same pan over medium heat for 3-4 minutes with a spritz of olive oil spray. Add cooked asparagus and sausage to salad bowl.
Peel and dice avocado. Slice tomato into quarters with a knife. Add both to the salad bowl. Garnish with black sesame seeds.
The sweet apple chicken sausage should provide plenty of flavor, but feel free to top with 1 tablespoon of your favorite salad dressing. Anything goes!
Spring is here, and so is the warm weather! My husband and I love this Spiralized Pear Salad made using the Veggie Bullet. Topped with goat cheese, pumpkin seeds, pecans and blueberries, this flavor combination is one of my favorites, and completely unexpected. Fresh fruit + salted nuts + creamy goat cheese… you’re literally covering all of your taste buds’ needs!
1 red anjou pear, spiralized using the Veggie Bullet
1/4 cup fresh blueberries
1/4 cup roasted, salted pumpkin seeds
1/4 cup chopped pecans
1 tbsp crumbled goat cheese
1 tbsp salad dressing of choice (I recommend a light, citrusy vinaigrette)
Remove core from pear using a coring tool. Cut the top and bottom ends off to create a flat surface on each side.
Spiralize the pear using the Veggie Bullet. You can view demo videos here.
Add spiralized pear to a bowl and add in blueberries, pumpkin seeds, chopped pecans, and crumbled goat cheese.
Top with your favorite dressing. I recommend a light, citrusy vinaigrette like this one.
Repeat steps 1-4 for additional servings. Enjoy!
If you need more info on the Veggie Bullet, visit my review here. In addition, I’ve rounded up the recipes for some of my favorites on Pinterest!