This salad is something I just created on whim and let me tell you, it’s that one salad you need to get all those nutrients in! My suggestion, read through everything first, then

This recipe as a whole, serves 4-5 people

-1 avocado

-1/2 cup of corn

-1/3 cup of chickpeas

-4 oz minced parsley, green onion, and cilantro

-2 small sweet potatoes

-2 small yams

-handful of shredded cheese

-1 cup of shredded chicken (I bought it ready made)

-1/2 an iceberg lettuce

-4-5 small diced sweet dill pickles (you can substitute with celery)

-1/2 small diced white onion

-siracha, mayo, and honey mix

-cumin, salt, pepper, and garlic salt for seasoning

You will need two different bowls, do not mix them together until the last step!

Bowl #1:

1. Shred your iceberg lettuce into a medium bowl.
2. Add your shredded chicken, parsley mix, and shredded cheese.
3. Cover and place in refrigerator.

Bowl #2:

1. Dice your sweet potatoes and yams into bite size pieces. Flavor them with your favorite spices. (I did cumin, garlic salt, regular salt, olive oil, and pepper.) Mix the potatoes in seasoning and oil and let soak.
2. Place potato mix aside.
3. Add diced pickles, onions, shredded chicken, corn, chickpeas into a medium bowl and mix.
4. Make your sriracha, mayo, and honey sauce and mix it into this bowl and mix together.
5. Bake your sweet potatoes and yams in an oven or air fryer for 30 minutes, or until soft.
6. Once your sweet potatoes and yams are cool, add them into the veggie mix.
7. Mix all ingredients together.

In your own personal bowl, add a few spoonfuls of iceberg lettuce mix on your plate and a few spoonfuls of sweet potato mix on top of the iceberg mix.

ENJOY!

What you’ll need:

1 red pepper

1 yellow pepper

handful of strawberries

avocado oil

pinch of salt

green onion

What you’ll do:

Cut peppers and strawberries in julienne

Mix ingredients together

Enjoy,

Super easy and simple!

If you read my last post about pasta shells, you will know that by now, I don’t cook like anyone else. I cook weird food, but somehow, it turns out delicious!

My husband is not on a keto diet whatsoever, but he said these celery sticks were the best snack he has ever had. (And I usually have to ask him if he liked what I made.)

So let’s get to it.

Ingredients: 

-celery sticks (washed and dried)

-crumbled feta cheese

-whipped cream cheese

-bacon bits (cut them up into tiny pieces and fry/bake them until crispy)

-garlic mayo

-minced onion (white, yellow, purple, or green)

Warnings and Tips Before Beginning: 

Tip #1: As always, you can adjust this recipe. I had only a spoonful of cream cheese in my fridge (and Jason didn’t feel like going to the store), so I added some leftover feta cheese.

Tip #2: I wouldn’t suggest adding only feta cheese, you need it kinda fluffy. So if you don’t have cream cheese, add mayo to give it that texture.

Tip #3: I cut up the bacon with scissors and cooked it in the air fryer. It’s so easy like that!

Warning #1: I added the bacon oils into the mixture, but you don’t have to do that! (It definitely tastes more fattier and juicier.)

Directions: 

1. Cut your celery sticks in half
2. Bake/fry your bacon bits
3. Mix cream cheese, minced onion, a spoon of mayo, and feta cheese together
4. Add bacon to your cheese mix and stir til smooth
5. Decorate you celery sticks!

Let’s get real. Sometimes it’s hard to eat our vegetables, but we know it’s “good for us.” Never again will you hate eating cabbage and carrots with my sister’s recipe. This marinated veggies salad (and pickled foods in general) will not only help you maintain good gut flora, it will also help you lose weight. This sweet and tangy salad is such a great dish and can stay in your fridge for weeks! (I doubt it will last that long, because of how good it is.)

I’ve personally never made this recipe, but I have tried Rita’s salad before and believe me when I tell you, you WILL eat the whole jar!

If you’re not European, this recipe may look/sound a bit unfamiliar to you. All I ask is that you try it first before making any assumptions. You will be surprised.

Ingredients:

-1 green cabbage

-1-2 purple onion

-olive oil

-2-4 celery sticks

-2-4 carrots (shredded)

-1-2 yellow pepper

-salt and pepper to taste

-A few garlic cloves

-3/4 cups sugar

Directions: 

First and foremost, we will make the marinated mixture.

1. Boil 4 cups water, add 3/4 cups vinegar, 3/4 cups olive oil, and 3/4 cups of sugar, salt, and a few garlic cloves.

2. While your mixture is boiling, chop up your onion, celery, and pepper and shred your carrots and cabbage

3. Throw all your veggies in a bowl.

4. Pour your marinated mixture over your veggies and seal tight with plastic wrap.

5. Let stand, covered, at room temperature for 3 hours.

6. After 3 hours, stuff your veggie salad into a pickle jar, and place in the fridge overnight. (Honestly, you can eat it right away, if you’d like, but it tastes better cold.)

7. Serve and enjoy!

*Thank you for the recipe, Rita!

One thing I absolutely hate is when the recipe I’m trying to achieve has a long intro and I’m standing in the kitchen, looking at my ingredients in front of me, and my stomach is growling. So, I will not waste your time… I just want to say, the main ingredients you will need for these stuffed pasta shells are the pasta shells and cheese, and whatever else is in your fridge.

Warnings and Tips Before Getting Started:

Tip #1: One box of the big jumbo shells filled both Jason and I and we had 1 plate of leftovers for lunch the next day.

Tip #2: You can make this with almost any cheese (feta, mozzarella, ricotta, cheddar, just to name a few).

Warning #1: If you’re trying to lose weight, don’t make these…. you’ll be eating them all week.

Warning #2: You won’t find these jumbo shells everywhere. I found mine at Safeway, (2 for $5).

(P.S. I don’t measure anything, so just make sure the mixture is to your liking and can nicely fit in the pasta shell. Use whatever, however, how much ever you want of any ingredient.)

Ingredients for the Feta Cheese Stuffed Pasta Shells: 

-jumbo pasta shells

-spinach (I cut mine up in small pieces)

-sour cream

-garlic mayo

-garlic feta cheese

-sautéed onions (minced)

-shredded cheese

-diced tomatoes in the can (you can use crushed/whole/salsa)

Directions: 

• Cook the shells, but don’t cook them all the way because you are still going to continue cooking them in the oven and they need to be a little firm (but not hard).
• So basically I just mixed everything together.
• I cut up the spinach into small pieces. I personally don’t like the long strings of spinach.
• I would use one spoon of sour cream.
• I added about a spoon of garlic mayo (I put crushed garlic in my mayo, adds so much flavor!)
• Butter the casserole dish. (Spread butter around the bottom of the dish.)
• I take a small spoon and scoop the mixture into one jumbo shell at a time and place it into the pan (not a cookie sheet.)
• Make the shells cozy next to each other and pour the salsa or tomato sauce, whatever you are using, over the shells. You DO NOT want them Dry.
• Sprinkle shredded cheese generously over the shells.
• Repeat/layer the shells
• Cook on 350F for about 25 minutes.

Ingredients for the Seafood Stuffed Pasta Shells:

<—- salmon spread (I got mine from Costco)

-imitation crab (small pieces)

-diced tomatoes in the can (you can use crushed/whole/salsa)

-shredded cheese

-jumbo Pasta Shells

-garlic mayo

Directions: 

• Cook the shells, but don’t cook them all the way because you are still going to continue cooking them in the oven and they need to be a little firm (but not hard).
• So basically I just mixed everything together.
• I cut up the imitation crab into small pieces. How small? Up to you.
• I would use two bags of imitation crab. They usually sell 2 for $4.
• I added about a spoon of garlic mayo (I put crushed garlic in my mayo, adds so much flavor!)
• Butter the casserole dish. (Spread butter around the bottom of the dish.)
• I take a small spoon and scoop the mixture into one jumbo shell at a time and place it into the pan (not a cookie sheet.)
• Make the shells cozy next to each other and pour the salsa or tomato sauce, whatever you are using, over the shells. You DO NOT want them Dry.
• Sprinkle shredded cheese generously over the shells.
• Repeat/layer the shells
• Cook on 350F for about 25 minutes.

OOF. Enjoy.

xoxo.

What a healthy snack to have! It’s both filling and yummy! That bacon crunch, yum.

This is not your original broccoli and bacon salad. I did my own thing with this recipe and last night, my family fought over the bowl. (Even my toddler!)

Like always, you can substitute ingredients and add your own thing. Personally, I don’t like nuts in my salad, but you can add sesame seeds, almond flakes, or croutons for an additional crunch.

Ingredients:

-bacon bits (I used scissors to cut my raw bacon into small pieces)

-small broccoli florets (I would buy the bagged one, it’s much easier to break into little pieces!)

-shredded carrots (also bagged, just saves you time)

-craisins

-garlic mayo (or regular)

-sour cream (spoonful)

-shredded mozzarella cheese (it’s such a creamy/perfect addition!)

-garlic salt and pepper

Directions:

1. Cut the bacon into small pieces and put it into the oven, or air fryer, for seven minutes on roast. The oven might take longer, so cook as long as you want it until it is at your desired crunch (or not crunch.)
2. In a large bowl, break the broccoli florets into small, pinch-sized pieces. I personally don’t like a mouthful of broccoli, so I cut mine very, very small.
3. Take a small bowl and mix two generous tablespoons of garlic mayo and one generous tablespoon of sour cream. Add garlic salt and pepper, and stir until smooth.
4. In your large bowl, add a handful of craisins and a handful of shredded carrots.
5. Add your sour cream/mayo mixture and your bacon pieces to your large bowl of broccoli, carrots, and craisins.
6. Optional: You may add the bacon oils to the mix if you so wish! (I added a spoonful.)
7. Mix all your ingredients together until everything is spread out thoroughly in the bowl.

ENJOY. xoxo.