A Life in Food by real-life Chef Cheryl Bennett
This Mediterranean bowl recipe is full of healthy protein and fresh vegetables. A serving of quinoa adds extra protein to this heart-healthy Mediterranean lunch bowl.
This tasty Mediterranean protein bowl recipe is a spin on my chicken meal prep bowl with a bit of added protein from the quinoa and falafel. The flavors in this bowl are simple, but also so fresh and delicious. This has become one of our new favorite lunch recipes.
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Light and fresh Mediterranean couscous is quick, easy and delicious. Loaded with fresh vegetables like tomatoes, bell peppers and cucumbers, it is a healthy side dish perfect for weeknight cooking. Couscous salad also makes a great weekday Mediterranean lunch!
Filled with fresh Mediterranean flavors, like fresh dill and mint, and a bright, tangy lemon dressing, this couscous salad is hearty enough to be the main dish. It is a vegetarian recipe, but can easily be made vegan by omitting the feta cheese. Want to bulk it up even more? Add in a handful of chickpeas for extra protein or a few slices of grilled chicken.
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Butternut squash arugula salad topped with white beans and toasted pecans, then drizzled with maple vinaigrette. This is the perfect fall salad. Spicy arugula is studded with roasted butternut squash, creamy cannellini beans, crunchy pecans and sweet cranberries. This salad can easily be a meal on its own, or a healthy, filling side. Try it with my stuffed acorn squash for a fantastic fall dinner.
The combination of the vegetables and beans with a little sweet and a little crunch makes this a delicious salad any day of the week, but especially if you try to do a meatless meal once in awhile.
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Mediterranean chicken meal prep bowls are a tasty way to stay on track and eat a nutritious, flavorful lunch. A few minutes of planning ahead and you will have a week’s worth of lunches ready for the work week. Chicken meal prep, like this Moroccan Chicken Meal Prep Bowl, is likely the easiest to do because it’s what most of us eat.
Dedicating a few extra minutes on weekends to set up your meals for the week is time well spent. Whether it be lunches, dinners or both – chicken with Mediterranean vegetables is a healthy and nutritious choice. You can find even more healthy meal prep ideas on this post.
Meal prep can be the difference between staying on track with healthy eating choices or going off the rails and finding yourself ordering through a speaker in the drive-through.
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This superfood salad with pomegranate is not only packed with nutrient dense foods, it is also delicious, making it an ideal light dinner or side dish. This salad is gluten-free and can be easily veganized by omitting the goat cheese.
This salad is full of flavor and texture. I served it to our dinner guests a few weeks ago and we ate every single bit of it. If you are looking for a new salad recipe, this is it. By using what is in season and available, this has quickly become one of my favorite winter salads.
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This Tomato Cucumber Salad Recipe is a great way to use up your end of summer bounty. As summer comes to an end, tomatoes and cucumbers are plentiful and this salad celebrates all the flavors of the season.
With ripe heirloom tomatoes, seedless English cucumber, kalamata olives, marinated artichokes and a burst of lemon, this salad is the perfect summer side or light lunch.
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Spinach salad is my favorite way to eat this leafy green. Topped with fresh and dried fruit, a zingy dressing and a few crunchy, toasted almonds. We’ve all seen or eaten the salad with strawberries, but this spinach salad uses perfectly ripe stone fruit and tangy blue cheese. It is by far one of my all-time favorite salads and you know how much I love a good bowl of greens.
Summer time is when I really enjoy salads. The anemic tomatoes of winter are happily forgotten and replaced with gleaming, juicy, bright red beauties. The delicious, but boring cucumbers can go on hiatus along with their carrot friends.
The same ol’ stuff that routinely finds its way into your salad can go by the wayside to make room for things like stone fruit. Sometimes we are on auto-pilot and occasionally get stuck in a bit of a rut. Considering all of the amazing things available to us in the summer, this is the time to branch out and mix it up.
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Happy Memorial Day! This week, I am focusing on my favorite summer salads. The weather is starting to get steamy and the last thing I want to do is heat up the house with the oven. This time of the year, we tend to eat quite a few salads for dinner. During the summer months, fresh fruits and vegetables are plentiful, so take advantage of it and fill your plate with Mother Nature’s bounty!
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This pear gorgonzola and candied pecan salad, or some variation of it, has been around for ages. Usually it’s made with walnuts, but I swapped them out for pecans. Normally, the pears aren’t grilled, but I find that little touch of smokiness from the grill gives the pears great flavor and I’m all about tons of flavor. Why eat something boring when you can eat something super tasty?
Grilled Pear Gorgonzola and Candied Pecan Salad is one of our “go-to” weekend lunches. Sweet, salty, candied pecans are the perfect compliment to sharp gorgonzola. This salad is perfect anytime of the year, but we find ourselves eating a copious amount of salads when the signs are spring are all around us.
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This grilled chicken taco salad was our dinner twice last week. It was so good, it garnered a repeat performance. The past week was unseasonably warm here, unlike the rest of the country. While parts of the midwest were getting slammed with winter storms, we were hovering near 90. That called for cooking outside.
Grilled chicken with taco seasoning, grilled peppers, shredded cheese, avocado and salty, crunchy tortilla strips on a bed of crisp romaine lettuce make this salad completely satisfying.
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