Balsamic Roasted Muscat Grape Salad {recipe} {clean eating} {paleo}
Disclaimer: This is a sponsored post for Whole Foods Market.
When Whole Foods approached me to come up with a recipe for a once-a-year beautifully green and pink grape I jumped at the chance. The Muscat Grape comes from Chilé and is only available at Southern California Whole Foods Markets through April. I have never had a fresh Muscat grape, I’ve only had the chance to have it in vinaigrette or wine form. The fresh seedless pink grape was even better, the rich flavor and succulent crunch were amazing. . . and addicting!
For a quick and easy salad packed with a punch of flavor give my Balsamic Roasted Muscat Grape Salad a try!
Ingredients:
(makes two large salads)
1 full stem Muscat Grapes, rinsed & dried
2 TB balsamic vinegar
3 TB pomegranate seeds
2 strips of applewood smoked bacon, cut into strips
1/4 c. pecans, toasted
6 c. organic baby spinach
dressing (I used this recipe)
Preheat your oven to 375º. Line a small baking sheet with parchment paper. Toss grapes with vinegar on the baking sheet and roast for 15 minutes or until they are slightly brown. The vinegar and juice that’s released from the grapes while roasting creates a yummy glaze on the grapes. Remove from oven and let cool. In a salad bowl combine spinach, cooled grapes, pom seeds, bacon and pecans. Drizzle with your choice of dressing and enjoy! You could top this salad with a nice grilled chicken breast or grilled white fish.
Remember that the Muscat Grapes are only available through April so hurry up and add them to your holiday table. Whether it’s adding them to a salad, making fruit skewers or enjoying a handful at a time you won’t be disappointed with this pink beauty!
mini turkey meat loaves {paleo, clean eating}
30 days of clean eating
Thirty-three days ago my family and I made a goal to start a clean eating challenge. We didn’t have huge expectations. It was a tool to get me organized in the kitchen. I did the shopping and meal prep on Sundays and every other day for that matter. I never knew how much food my family would consume while eating in for nearly all three meals a day. The other thing I never imagined was how much I would run our dishwasher! That damn thing is constantly beeping at me telling me to empty it and before I can empty it the sink seems to already be full. INSANE! The fam seemed to be happy and after most meals the kids would be screaming at me, “thank you mommy for the yummy food!” It definitely makes you feel good inside knowing the ones you love the most are appreciative and notice the change.
The other component of the challenge was to get my booty to The Dailey Method fifteen times within the thirty days. I felt fatigued the first week, all I wanted to do was nap. The second week I was faced with the tragedy of losing a friend. The third, I felt determined and the fourth I just wanted to kick ass. It was truly a roller coaster of a month. I got in eighteen classes and I couldn’t be happier about it. I don’t even know the last time I attended that many classes. I guess when your husband opens that dreaded drawer of skinny jeans and says, “it’s time“you can either cringe or embrace it. I embraced that drawer and you know what? After nearly five years, two kids, forty-one pounds and a whole lotta soul searching later those beloved jeans don’t even fit because they’re TOO big! Holla!
:::Does a happy dance:::
Back to the food… We wouldn’t have made it if it wasn’t for the food! I tried to document what we ate so for everyone who has questioned, what the hell are you even eating? could see. We ate yummy (well almost everything was), natural, whole, sugar and preservative free foods. Let’s take a walk through the 30 days shall we…
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| Snacks – you aren’t supposed to snack but my homemade “Lara Bars” served as a pre and post workout snack if I went during odd hours like 6 am or 7 pm. They were also a special treat for the kids and hubby. I even came home one day and the hubby made a batch! Boom! |
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| Egg Cups – These had mashed sweet potato on the bottom and an egg layer with fresh veggies. |
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| Banana “pancakes” – the best damn pancakes EVER! 1 banana, 1 egg and 1 TB almond butter. Voila! |
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| Artichoke Lemon Chicken “spaghetti”. An artichoke pesto sauce, sauteed chicken served over spaghetti squash. |
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| Romaine with chicken apple sausage, sauteed peppers and avocado. Drizzled with homemade balsamic vinaigrette. |
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| Scrambled eggs, purple sweet potato (delish!), bacon and berries. Green juice was also consumed on most mornings because I would rather drink my greens. |
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| typical day. salad was shredded chicken, blackberries, avo, blueberries and toasted pecans. lara bars and dinner that evening was roasted cabbage and a yam with a cup of black coffee with coconut milk (canned). |
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| pancakes round two. always a crowd pleaser. |
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| my autumn inspired salad. |
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| crispy crockpot carnitas served in lettuce cups. |
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| cauliflower spanish “rice” |
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| coconut chicken fingers with mango “ketchup”, brussels, mini squash and sweet potato fries. |
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| weight loss goal achieved. :::does happy dance again::: |
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| typical breakfast. If you haven’t tried Applegate products RUN! Especially their chicken and apple breakfast sausage. I am not a sausage lover by any means but this stuff is amazeballs. |
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| Panera Mediterranean chicken salad off their hidden menu. |
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| told you it was typical…drinking my greens too. |
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| I work three nights a week. It is rough working in a restaurant but luckily they make me whatever I want. Turkey patty, grilled onions, steamed veggies. |
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| Post workout lunch came from Baron’s market salad bar. Not something I typically do but it hit the spot and this salad fed both of us. |
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| Souplantation – I haven’t been there in a while and I was surprised that they added kale to their salad choices. Again, not organic but compliant. They also offer yams so I had two along with this salad. |
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| sweet potato hash with fried eggs. |
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| Tender Greens – Ordered the roasted veggie salad and when I asked if their was cheese the worker said no, however, you can see the cheese right there. Not going to kill me. |
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| I tried another “natural” sausage brand and these patties were sub-par. Go with Applegate. |
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| In & Out – I had to. I was craving a burger, little time and well, who cares. I’ve already pooped it out anyway. |
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| Banana Nut Porridge – raw, yummy and so creamy! |
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| NY strip marinated in coconut amino’s and black garlic. Grilled alongside zucchini and artichokes. |
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| Mini turkey meatloaf. The best I have ever made. Look for a post next week. |
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| Roasted acorn squash filled with scrambled eggs and blueberry/apple sausage. |
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| farmers market omelet. |
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| Chipotle – my go-to salad. nom nom nom. |
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| My FAV brekkie – sweet potato hash, scrambled eggs with Applegate chicken & apple sausage, green onions, cilantro and avo. |
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| Cauliflower “tortilla” tostadas. Sometimes I just amaze myself. |
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| We capped off the challenge with a potluck party for all the TDM participants. This is what I brought. Raw strawberry “cheesecake” bars. Heck yeah!
Did I cheat? Yeah, I did. I ate popcorn at the movies. Gasp! It was the day after I reached my weight loss goal so I took it as a reward, sad! Annnnd! It was hella good. Other foods we ate: |
Autumn Inspired Salad with Pear Vinaigrette {paleo, clean eating & yummy!}
If you know me well enough you know that there is one meal a day I love going out for, lunch! It’s a time where the kiddos and I get to spend some time together, eat some yummy food and get out of the house. I would always stick to my guns when we were working on our budget, too stubborn to give up my coffee trips and lunch dates. That was until we began The 30 Clean program. During the first few days I was itching to get out for lunch but by day six the thought of eating out didn’t sound appealing at all. I was craving whole foods made by me, that in itself is a goal achieved from this challenge.
To help recreate some salads I would typically order while dining out I came up with an Autumn inspired salad with a homemade pear vinaigrette. The salad has a colorful plate of: roasted purple sweet potatoes, bright orange yams, crimson pomegranate perils, plump blueberries, crunchy toasted pecans and roasted chicken. Eating this salad in complete silence as the hubby worked and the baby slept made it that much sweeter! Not to mention I felt like I was rewarding my body with yummy whole foods and preservative free!
On Sundays I prep a lot of our food, like sweet potatoes and chicken. Adjust the amount of toppings based on how many salads you’re making.
Ingredients:
baby mixed greens
roasted purple sweet potato, diced
roasted yams, diced
pomegranate perils
roasted chicken, diced
raw whole pecans, toasted
blueberries
Pear Vinaigrette:
1 whole pear, diced
2 TB Bragg’s apple cider vinegar
1 TB olive oil
salt & pepper to taste
In a blender emulsify the pear, vinegar and oil. Season with salt and pepper. Dress greens prior to topping with ingredients. Enjoy!
