Fresh Strawberry Balsamic Dressing

During the summer, we live on salads of all kinds and this is one of our favorite dressings. It so fresh and simple and most importantly, fat free!!! Although it's not summer here in California, I found some super plump and sweet strawberries so I made this tonight and thought I'd share. Happy Eats!

The Ingredients:

About a cup or two of strawberries, hulls remover

2 cloves of garlic 

2 tablespoons of honey 

Balsamic Vinegar*

Olive Oil*

Sea Salt & Cracked Black Pepper

Toss strawberries and garlic into a blender.  Drizzle with honey and sprinkle with a little sea salt and fresh cracked pepper. 

 

Add about a cup of balsamic vinegar. This really depends on your taste preference.  I like a dressing with a little punch so I go a little heavy with the balsamic, but start out with less and add more to suit your taste.  Purée till strawberries are broken down. With blender still running, add in the olive oil. I added maybe 2-3 tablespoons.  I was going for maximum flavor, minimum fat here! Continue purée till all is combined and dressing is smooth. Adjust seasonings to taste. 

And that is it! Super yummy! Our favorite salad to use this dressing on is a simple one of spinach leaves, feta (or blue cheese), red onion and slivered almonds! Hope you enjoy!

Roasted Brussels with Quinoa

My family and I love brussell sprouts so I'm constantly looking for new ways to cook them. This is so easy, delicious and healthy. Try it and enjoy! :)

1 1/2 cups of quinoa, cooked per directions

1 pound of brussel sprouts, rinsed and halved

1 cup cooked, diced chicken breast

A handful of grape tomatoes, sliced in half

1 avocado diced

1/2 cup diced red onion

About 3/4 cup blue cheese 

Olive oil, salt and pepper, mango vinegar

Preheat oven to 350. Drizzle pan with olive oil and place brussell sprouts cut side down. Roast for about 30 minutes. Don't disturb them (ie mix them around) that way the carmelize well. 

Meanwhile, in a large bowl, mix quinoa, chicken, avocado, blue cheese and red onion. Drizzle mango vinegar (about 2-3 tablespoons) and toss. You can find mango vinegar at gourmet and/or specialty shops. Also at Trade Joe's or Whole Foods. Still can't find? Just substitute balsamic vinegar, trust me it's still delish! Season with salt and pepper to your liking. 

Once brussell sprouts are fully roasted, allow to cool slightly, then scrape up all the goodness and toss into quinoa mixture and serve!

This recipe is easily doubled and is great to store in the fridge for a quick, healthy, clean snack!