Healthy Chicks

For someone who eats salad on the daily, it’s nice to know making your own dressing is much easier than it seems. Why buy expensive, store-bought varieties (packed with weird, mysterious ingredients) when you can make your own salad dressing that’s just as tasty, if not more? Add this fresh ‘n’ crisp red wine vinaigrette to all your salads throughout the week! Remember: a little bit goes a long way!

Rachel’s Ruby Red Wine Vinaigrette

-3 TB red wine vinegar

-1 clove garlic, crushed

-3/4 c. extra virgin olive oil

-1/2 TB each dried oregano, parsley and basil

-splash of red grapefruit juice or cranberry juice for extra flavor & zing (optional)

-salt & pepper to taste

~Mix ingredients together well, until oil is mixed in thoroughly. Add to fresh salads, sliced cucumbers, tomato wedges or even use as a dip for bread!

… Read More!

Last night I wanted to say “Thanks for Being You” to The Boy, without the usual “thank you” card or email I usually send. After all, he puts up with his (sometimes) crazy girlfriend day after day and deserved a lil thanks.

Indeed, I had to think outside the box. Well, what better way to thank someone than to cook for them?

This sweet ‘n’ spicy baked salmon I crafted says thanks in so many ways, in fact you won’t even have to say it yourself. When that someone “mmms” the entire time, licks their lips, and then clears their plate, that should be just the “You’re Welcome” you need. And then when they end up thanking you, telling you how fantastic it was and that they could get used to this kinda thing, well that’s just fabulous.

Here’s the Recipe:

*makes two servings

-8 to 10 oz. salmon, fresh

-2 TB low sodium soy sauce

-1 TB balsamic vinegar

-1/2 TB agave syrup

-1 TB cajun seasoning for spice

-1 clove garlic, diced

-salt & pepper (as much as you’d like)

1. Preheat oven to 350, and then lay the salmon on a sheet of tin foil. Spread the … Read More!

If you’ve  been keeping up with my blog, you know that I’m off to Florida with The Boy, then road-tripping back up the East Coast to drive his grandparent’s car back to NY. I’ll be gone a week straight (and felt like disconnecting from technology for a while) but also didn’t want to leave you all blog-less. Hence my idea to do a Blast From the Past series. Here is post # 6 on making the most delicious healthy baked salmon…

Oh, and this is the very last Blast From the Past post in the series as I’ll be back ‘n’ bloggin’ tomorrow! If you’ve enjoyed reading about me, or want to learn more, this post on all of my favorite things pretty much sums me up in a nut shell.

[this post was originally published on August 17th 2010 as “Beauteous Baked Salmon with Lemon Dill Sauce & Asparagus“]

I was craving salmon all day long but didn’t want the usual boring grilled I usually go for in the summer. Hence I made up my own recipe using some ingredients in the fridge plus a few other additions I picked up at the grocery store. When my … Read More!

Good afternoon ladies! Hope you all made it through the Monday blues, and now that it’s Tuesday have a smile on your face. Lately, I’ve been one smiley girl as I realize I have lots to be happy about: my relationship, my super sweet North End apartment (come September), my amazing friends whom I keep in touch with even when far away, my (sometimes crazy) family, the fact that I can buy coffee out again now that Lent is over (helllooo venti iced coffee from Starbucks) and the bag of Munson’s Chocolate The Easter Bunny i.e. my mom got me for Easter.

If you’re looking for another reason to smile, I suggest you try this super easy pasta dish I made the other night – perfect for a nice spring evening when you’re looking for something light, simple and delicious. I know how much we all HATE being bloated after an overwhelming amount of spaghetti, but this dish left me feeling satisfied, rather than uncomfortably full.

Easy Broccoli, Tomato & Pesto Pasta for One

-1/2 c. whole wheat pasta* (*Use brown rice pasta if you have a sensitivity to gluten/wheat like me)

-1/2 c. frozen broccoli (I bought mine … Read More!