Saturday, May 6, 2017

Smoked Salmon and Avocado Caesar Salad

Inline_CaesarPRIMAL KITCHEN® Caesar Dressing is everything you want in Caesar salad dressing—creamy and garlicky with a punch of lemon and pepper. It’s the perfect dressing for a simple bowl of crisp romaine lettuce, but if you want to take your Caesar salad to the next level, you’ll toss in more flavor and nutrients with smoked salmon, avocado, and kale.

This salad can be plated at home like a regular salad, or cleverly brought to work in a glass jar. Layering the dressing and ingredients in a jar stores everything neatly (no salad dressing leaks!) and keeps the salad crisp and fresh. When it’s lunchtime, just shake the salad into a bowl. The dressing will pour out on top of the greens, avocado and salmon, instantly making a Caesar salad your coworkers will envy.

Time in the Kitchen: 10 minutes

Servings: 2



  • ¼ cup PRIMAL KITCHEN® Caesar Dressing, or more to taste (60 ml)
  • 6 ounces smoked salmon, flaked (170 g)
  • 1 avocado, chopped
  • 2 handfuls baby kale leaves or chopped kale (stem removed) (56 g)
  • 2 handfuls chopped romaine lettuce hearts (56 g)



If making this salad in a bowl, simply toss the ingredients together and pour PRIMAL KITCHEN® Caesar Dressing on top.

If making this salad in a glass jar, pour the salad dressing in the bottom of a canning jar. (Use one large jar, or split the ingredients between two smaller jars)

Layer kale, romaine, avocado and smoked salmon in the jar, on top of the dressing.

Put the lid on the jar and store in the refrigerator. When ready to eat, take off the lid and shake the salad into a bowl.



The post Smoked Salmon and Avocado Caesar Salad appeared first on Mark's Daily Apple.

from Mark's Daily Apple

4 Delicious Ways to Start Eating More Vietnamese Food

While Thai food has become mainstream in the U.S., we often overlook the fresh, colorful and healthful cuisine of another Southeast Asia country, Vietnam. Sure, many Americans have at least heard of or tried pho (a Vietnamese rice noodle soup) so it’s not uncharted food territory. But we’re still not fully aware of the cuisine’s staple ingredients, cooking methods, dishes and nutrition benefits. Having recently taste-tested my way through Vietnam, I discovered a refreshing food culture that’s abundant in fresh herbs and vegetables, clean flavors and light, nourishing dishes.


A Unique Food Culture

“What I like about Vietnamese food is its very clean flavors. Other cuisines in the [Southeast Asia] region may use similar ingredients, but are doing different things with them,” says Marc Lowerson, Owner of Hanoi Street Food Tours in Vietnam. Lowerson explains that it’s rare to find in a dish in Vietnam that tastes rich, too spicy or overly sweet. “The Vietnamese are not pounding their own curry pastes or using coconut milk in savory dishes like the Thais do. There is little use of dry spices: the level of hot spice in the food is rarely in the cooking process, and is most often managed by the individual with condiments on the table.”


A Model for Nourished Eating 

Vietnamese lack the food, nutrition and health preoccupation that is so prevalent in the U.S. today; however, they provide an intuitive and mindful model for nourishing their bodies that is worth taking a lesson from. Lowerson tells us, “The cuisine is, in general, a very good model for moderation. While meat is part of almost every meal, it is eaten in small proportions. Vegetables — especially in home cooking — are eaten in large volume. There is little dairy, and hardly any palate for rich and/or processed foods.”

Rather than prescribe to a certain regimen for health (eat this food for this ailment), the Vietnamese use their intuition and the wisdom of their bodies to guide eating habits for health. “They are often eating or avoiding foods according to how their bodies feel. They subscribe to the yin/yang, cooling/heating properties of food, which extends to simple things like, if you’ve got a cold, don’t drink cold water, drink warm water.”

If you’re looking to immerse yourself in Vietnamese food culture right at home, try cooking one of the five staple dishes below and using their model for nourished eating. Perhaps practice asking your body which meal it needs first.



Pronounced “fuh”, pho is probably the most well known Vietnamese dish in the U.S. While the base of pho is rice noodles and a flavorful broth, accompaniments vary from beef (pho bo) to chicken (pho ga) and vegetarian options in-between. In Northern Vietnam, pho is left unadorned and the flavor of antioxidant-packed dry spices like star anise, cassia bark, black cardamom, cloves and coriander seeds shine through. In the South, pho is piled high with bean sprouts, fresh herbs like cilantro and condiments like hoisin sauce, lime and chilies.


Cha Ca

Fresh seafood is abundant in Vietnam and this staple dish highlights it beautifully. Cha ca la vong is grilled local fish marinated in antioxidant-rich turmeric, ginger, garlic and shrimp paste and cooked tableside with a ton of fresh dill and green onion. On the table you have your choice of accompaniments: rice vermicelli, fish sauce, fresh herbs, chilies and peanuts.


Ga Tan Soup

Considered to be a medicinal dish by Vietnamese, ga tan is characterized by its dark, herbal broth made flavorful and nutritious with ingredients like antioxidant-packed goji berries, lotus seeds, angelica root (touted for its medicinal benefits), and chrysanthemum greens, which are high in vitamins A and C, iron and potassium. Add chicken for protein and you’ve got yourself a good ol’ cup of chicken soup for the soul.


Banh Xeo

This Vietnamese-style crepe made with rice flour, turmeric and scallion is traditionally filled with pork, shrimp and bean sprouts and served with a sweet and salty dipping sauce (nuoc cham). Banh Xeo is a perfect example of Vietnamese practices of balance and moderation. The protein-packed dish isn’t eaten alone; it’s served with fresh herbs and vegetables like mint, cilantro, Thai basil, mustard greens, sorrel and lettuce, adding extra fiber and vitamins and minerals to the meal.


Kara Lydon, R.D., L.D.N., R.Y.T., is a nutrition coach, yoga teacher and self-proclaimed foodie. She is a recipe developer, food photographer, writer and spokeswoman. Her food and healthy living blog, The Foodie Dietitian, features seasonal vegetarian recipes and simple strategies to bring more mindfulness and yoga into your life.

*This article was written and/or reviewed by an independent registered dietitian nutritionist.

from Healthy Eats – Food Network Healthy...

Clean Eating Cranberry Pecan Overnight Oatmeal Recipe

Clean Eating Cranberry Pecan Overnight Oatmeal Recipe

It’s been seven months now since my mom passed away and I find myself sometimes still cooking for her. I’ll make recipes she enjoyed just so that I can enjoy the memories of her eating them while Mini Chef and I have dinner. It’s one of the many ways I remember her every day.

Clean Eating Cranberry Pecan Overnight Oatmeal Recipe

My mom loved cranberries. Sadly, because of medication she was on, she couldn’t have them. But for the holidays, the doctor allowed her to have a bit of cranberry sauce. Just a taste, but at least she got to have some. She enjoyed that cranberry sauce so much and I smile every time I think of it. The woman really did love cranberries, and I do too.

Clean Eating Cranberry Pecan Overnight Oatmeal Recipe

So I couldn’t pass up the chance to add that wonderful tart and sweet flavor to some oatmeal. I tossed in a few pecans for good measure, and ended up with a bowl of oats that even Mini Chef enjoyed! (And that’s saying something these days!)

It’s quick to put together, hearty and filling and tastes wonderful first thing in the morning.





These pint-sized canning jars are perfect for these recipes! Great for single servings for many different foods!Clean Eating Almonds And "Brown Sugar" Overnight Oatmeal RecipeCopyright Information For The Gracious Pantry

Clean Eating Cranberry Pecan Oatmeal Recipe



Yield: 1 serving


  • ½ cup old fashion oats
  • ¼ cup dried cranberries, fruit juice sweetened
  • ¼ cup chopped pecans
  • 1 tbsp. sucanat
  • 1 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon


  2. Combine all ingredients in a small, zipper-top baggie and toss in the freezer for up to 6 months.
  3. The night before you plan to eat your oats, place them in a jar or covered bowl with 1 cup milk (any kind) and let sit in the fridge overnight. Serve cold or warm up on the stove top or in the microwave.
  5. Combine all ingredients in a small, zipper-top baggie and toss in the freezer for a future busy morning! When you're ready to cook simply put the contents of the bag into a small pot with a 1 cup of milk (any kind) and cook according to package directions on the oats container.



from The Gracious Pantry