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Watermelon Feta Salad with Lemon Basil Dressing

19 Apr

Summer recipes are popping up everywhere and I couldn’t wait to try this watermelon and feta salad. With mouth-watering watermelon, bold feta and tangy lemon basil dressing it’s the perfect side dish for a summer BBQ. I used to think fruit in salad was super weird but as my taste buds have matured I can’t  think of anything more refreshing or tasty. It’s such a simple salad and you will really impress your friends when you say you made the dressing! So no more preservative packed, bottled dressings, with only three ingredients there are no excuses why you can’t whip up your own majestic homemade dressing. Cheers to that!!!

Whisk 1 part fresh lemon juice with 3 parts olive oil, chopped basil (you can substitute mint for the basil but I much prefer basil) and salt and pepper. Toss with baby arugula, micro greens or any type of lettuce you prefer, watermelon cubes and feta cubes.


Strawberry and Goat Cheese Wheat Berry Salad

4 Apr

If you have never had wheat berries or have never even heard of them for that matter than this is the perfect recipe for you. Wheat berries are whole-wheat kernels packed with wholesome nutrients. They are high in fiber, protein and iron so you can’t go wrong there. They have a mild nutty flavor and a little bite to them when cooked properly. You boil them like pasta or rice but with the whole-wheat kernel intact they take a little longer than most grains to cook ( 60-70 min).

This light and healthy dish full of fresh, bold ingredients is the perfect salad for spring or summer. It’s loaded with big chunks of strawberry, goat cheese and walnuts, and then tossed with fresh mint and a citrus vinaigrette. If the bright, vibrant colors don’t sell you then just take my word for it, you won’t be disappointed!!!!

{fresh juicy strawberries}

{crumbled goat cheese…my favorite}

{orange zest really kicks things up a notch :)}

Wheat Berries:

  • 2 cups soft white wheat berries, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 1 teaspoon kosher salt


  • 1/2 cup fresh orange juice (from 2 oranges)
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons orange zest (from 1 large orange)
  • 2 tablespoons agave nectar or honey
  • 1/4 cup fresh mint leaves, packed, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 10 medium strawberries, hulled and quartered
  • 1/3 cup (4 ounces) crumbled goat cheese
  • 1/2 cup chopped walnuts, toasted (see Cook’s Note)


For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.

For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.

Cook’s Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Tandoori Chicken with Cilantro Yogurt Sauce

29 Feb

This is one of my favorite chicken dishes. It’s rich in flavor, healthy, and full of protein. Did you know that greek yogurt has 18 grams of protein per serving!!!! I probably eat more of the yogurt then the actual chicken, I eat cilantro like it’s lettuce so the two combined is like heaven to me. When eating this dish you have one of those moments where you think, how can something this good be healthy for you. Well it is, so I hope you enjoy it. 🙂

{So many delicious,fresh ingredients go into this dish}

{Ok this isn’t the prettiest pic but you get the idea}

{The Yummy yogurt sauce before mixing}

Tandoori Chicken


  • 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
  • Juice of 1 lemon
  • Kosher salt
  • 1/2 cup plus 2 tablespoons fat free plain greek yogurt
  • 1 tablespoon vegetable oil
  • 1/2 small red onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 2-inch piece ginger, peeled and roughly chopped
  • 4 teaspoons tomato paste
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 3/4 teaspoons hot paprika
  • 2 tablespoons chopped fresh cilantro


 Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl.