Spinach salad with a creamy brie poppy seed dressing

A few weeks ago, I got a call from my doctor about my most recent routine bloodwork and how my hemoglobin level dropped pretty significantly. (Thanks baby #2!) I was advised to take extra iron supplements, which is obviously a pretty standard thing to do. Iron pills make me so bloody sick that I can’t even function properly, so I stopped taking them… Instead, I just started incorporating more iron rich foods in to my diet and I seem to be much better now! One of those iron rich foods I added in to my diet was SPINACH. I usually do eat spinach, but I swear by now we’re eating it 3-6 times a week depending on how much I have on hand!!

ANYWAYS. I made my Apple+pear+brie stuffed pork tenderloin for dinner again tonight, and I had to revise the recipe. Instead of using 1 full apple AND one full pear to stuff such a tiny tenderloin, I used only half. I also had brie left over from this that I know I am not going to use any time soon. SO, I decided to make a salad consisting of the left over apples, pears and brie. It was an interesting approach and I did not think this would work. Low and behold, it was DELICIOUS. You must give this salad a try!!!

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Ingredients: (serves 4)

For the salad:

  • 3-4 handfuls of fresh spinach
  • 1/2 of a pear, diced
  • 1/2 of an apple, diced
  • 1/2c walnuts (pecans will work also. Or mix together.)

For the dressing:

  • 4 TBSP spreadable brie cheese
  • 1/4c white balsamic vinegar
  • 1/4c + 1 TBSP Evoo
  • 2 TBSP honey
  • A pinch of salt and pepper to taste
  • 1/2 TBSP poppy seeds

Directions:

  1. Toss all your dressing ingredients in a measuring cup or little bowl and whisk until everything is nicely incorporated.
  2. In a separate salad bowl, toss in your spinach, apples, pears, and walnuts.
  3. Dress your salad and eat up!

Herb buttered chicken and a white bean puree

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Ingredients: (serves 2)

-2 boneless skinless chicken breasts, butterflied and flattened to less than 1/2″

-salt + pepper + red pepper flakes (enough to coat both sides of chicken)

-EVOO

-3 tbsp butter

-2 tbsp each minced garlic, parsley and oregano

For the white bean puree:

-Immersion hand blender or regular blender

-1 can white kidney beans, rinsed and drained

-1 cup chicken stock

-4 cloves garlic, chopped

-1 red onion, rough chopped

-salt and pepper, to taste

For the salad:

-1 large handful of arugula

-1 tbsp grainy dijon mustard

-1 tbsp red wine vinegar

-1/2 tsp honey

Directions:

Season both sides of pounded chicken with salt pepper and red pepper flakes. In a little bowl, add butter, garlic, parsley and oregano.

In a skillet over medium heat, add your EVOO. Once the pan is hot, add your chicken breast. Do not move the chicken, let it sit in the pan to brown and cook. After about 6-7 minutes, flip your chicken breasts and cook on the other side for another 6-7 minutes. Add your herbed butter, and continue cooking until the chicken is cooked through. This cooking time depends fully on how flat you’ve pounded your breasts. If you’re unsure of the doneness of your chicken, i suggest a kitchen thermometer. Chicken should be 160F.

In a medium sauce pan over just under medium heat, ands your onions and garlic. Cook until the onions are slightly translucent. Once they are, add your white kidney beans. Cook for another minute or two. Add your 1 cup of chicken stock. Season with salt and pepper. let these flavours boil and cook together for at least 7-10 minutes. After that, puree your mixture with a hand blender. (Or transfer to a regular blender.) Once blended, turn the heat to low and keep warm.

In a medium bowl, add your dijon, red wine vinegar and honey. whisk to mix together. Throw your arugula on top, and toss with your hands to coat the arugula with the dressing.

When ready, serve your chicken on top of your puree with your salad on the side.

This meal tastes best when you eat the puree , salad and chicken in one bite. Yummy!!


Fresh Dill and cucumber salad!

In the mood for cucumbers? I love light salads in the summer! There’s nothing better than fresh garden veggies and herbs to make a delicious side to a meal.

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Ingredients: (serves 4)

  • 2 English cucumbers, diced
  • 1/2c dill, rough chopped
  • 1/2c green onion, thinly sliced
  • 1/4c mint, rough chopped
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp EVOO
  • 1 tbsp white balsamic vinegar
  • 1 tbsp honey
  • sea salt and fresh ground pepper to taste

Directions:

  1. Add all of your ingredients to a bowl, toss and serve with Greek Chicken Skewers with Tzatziki