Arugula and Tomato Salad

1 pint cherry tomatoes, cut lengthwise

Salt and pepper

2 Tbsp extra virgin olive oil

1 teaspoon lemon zest

1 tablespoon lemon juice

1 teaspoon rice wine vinegar

1 package baby arugula

In a small bowl combine tomatoes and a big pinch of salt. Toss to coat well. Add olive oil, lemon zest and juice, vinegar, and pepper. Toss to combine. Let stand for 10 minutes, stirring occasionally, until tomatoes begin to macerate and release their juice.

Place arugula in a large bowl. Spoon out the tomatoes from the dressing and add to the greens, lightly tossing. Add dressing by the spoonful to taste, until the arugula is lightly dressed. Add more salt and pepper if desired.

This is my favorite simple, fresh salad ever!

{From Rachel Ray}

Allison's Go-To Slow Cooker Chili

2 Tbsp oil 

2 yellow onions, chopped

2 red peppers, chopped

4-6 garlic cloves, minced

1 Tbsp cumin

1/4 cup chili powder

2 lbs lean ground beef

1.5 tsp salt

1/2 tsp sugar (optional)

1 (28 oz) can diced tomatoes

1 (28 oz) can tomato sauce

2 cans beans, rinsed (light red kidney, dark red kidney, pinto beans)

4 oz can mild green chiles

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic, 2 Tbsp chili powder, and 1/2 Tbsp cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Transfer veggies to slow cooker.

Add the ground beef to the hot pan, plus remaining 2 Tbsp chili powder, 1/2 Tbsp cumin, and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer beef to the slow cooker, add the diced tomatoes and their juices, tomato sauce, beans, and sugar, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the green chiles and serve topped with your favorite toppings, like cheese, greek yogurt, and fritos.

Serves 6-8.

Greek Yogurt Ranch Dip

1 cup Greek yogurt
1 tbsp red wine vinegar
1/2 tsp dried chives
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
pinch of pepper

Mix all ingredients and thin with milk if desired.

Cilantro Ranch Sauce

1/2 cup greek yogurt
1 tbsp apple cider vinegar plus more to taste
1/2 bunch cilantro
2 cloves garlic peeled
5 basil leaves
salt & pepper to taste

Combine all ingredients in a food processor. Add water or milk to thin if desired.

{Recipe adapted from This Savory Vegan}

Taco Rice

1 tbsp olive oil
1 red bell pepper chopped
1/2 red onion chopped
3-4 cups brown rice cooked (1 cup uncooked)
1 cup frozen corn
1 15-ounce can black beans, rinsed
1 tbsp taco seasoning
1/4 cup salsa

Heat olive oil in a pan over medium heat. Add bell pepper and onion to the pan and sauté for 5 minutes. Add the remaining ingredients and toss to combine. Turn heat to low and stir occasionally until warmed.

This makes a good side on its own or you can put it in your tacos or burritos!

Hamburger Cauliflower Hot Dish

1 large head cauliflower
1 lb lean ground beef
1/2 onion, chopped
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup coconut milk (or heavy whipping cream)
1 cup chicken broth
2 eggs
1/4 cup shredded parmesan cheese (optional)
1/4 cup sliced almonds

Preheat the oven to 350 degrees.

Cut the cauliflower into florets and discard the core, then cut the cauliflower into even smaller and more uniform pieces. Place a steamer pot over medium heat with a few inches of water, add the cauliflower into the top and season with salt. Steam the cauliflower until al dente (barely cooked) and then remove it from heat and set aside uncovered.

Place the ground beef and chopped onion in a frying pan over medium heat and season liberally with salt and pepper, cumin, paprika, and oregano. Break up the beef into small pieces with a spatula while cooking.  When the meat is mostly cooked remove it from the heat and set aside.

Beat the eggs, coconut milk, and broth together with a pinch of salt and pepper in a bowl. In a baking dish layer the cauliflower and ground beef until it is used up. Pour the egg mixture over it, making sure the meat and cauliflower is covered.

Bake for 40 to 45 minutes until the center is set. Sprinkle with parmesan cheese and sliced almonds and broil for 2-3 minutes. Let cool for 5 minutes before serving.

4 servings.

Note: Omit the cheese to make this paleo/whole-30

{Recipe adapted from Grass Fed Girl}

Healthy Chicken Salad

4 cups cooked chicken
1 cup diced celery (about 4 large stalks)
1/2 cup diced red onion (about 1/3 medium onion)
1 cup halved grapes or diced apples
2 handfuls cashews (or almonds or walnuts)
1 cup plain nonfat greek yogurt
2 tsp dijon mustard
1 tsp white vinegar (or other light vinegar)
juice of 1 lemon
1/2 tsp salt
black pepper, garlic powder, and dill to taste

Combine chicken, celery, onion, and grapes in a large bowl. In a separate, smaller bowl stir together yogurt, mustard, vinegar, lemon juice, salt, pepper, garlic powder, and dill. Taste dressing and make any adjustments. Add dressing to the chicken bowl and stir to combine. If your chicken is warm from cooking, refrigerate salad for an hour or two to chill. Stir in cashews or other nuts before serving. Serve with quinoa (optional) on salad greens, or make sandwiches.

Serves 4 as salad, or 6 as sandwiches.