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Cottage Cheese and Tomato Toast

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I’m not always ahead of the curve, but aside from my daily smoothies, there are two things I’ve been doing since the late 80’s and 90’s that have been very popular in the 2000’s – adding extra salt to my chocolate chip cookies and making loaded toast.

Salted cookies aren’t going anywhere and neither is loaded toast. Avocado toast is still a menu and household favorite, nut butters with chia and banana will always be a healthy way to start or end the day, but cottage cheese toast with in-season tomatoes is definitely a winner and has been since I was about 10 years old. I’m pretty sure I topped it with a staple seasoning we always had in our house growing up – Santa Maria’s Barbeque Seasoning. Today, I join many other Trader Joe’s devotees in being a big fan of the Everything but the Bagel Seasoning – especially on tomatoes.

I’m writing this at the end of September and I’m still able to find glorious dry-farmed early girl tomatoes at my Bay Area farmer’s market and local fine foods store. I will buy them by the pounds until I no longer see them and all things pumpkin have taken over.  

Since my goal with nearly all meals and snacks is to have a good dose of protein, fat and fiber, this cottage cheese and tomato toast meets all those requirements nicely!  And it’s a lovely way to say goodbye to the last warm days that have given way to chilly mornings and evenings and crazy busy fall schedules.  

Cheers,

Christina

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Cottage Cheese and Tomato Toast

This is a lovely high protein snack with some healthy fat and fiber! Good quality bread, cottage and beautiful summer tomatoes make this a quick and easy snack. Two slices of this loaded toast and a handful of berries makes a satisfying lunch.

Course Snack, vegetarian
Keyword cottage cheese, toast, tomato
Servings 1 slice

Ingredients

  • 1 slice Ezekiel sprouted grain bread, or any good quality bread
  • extra virgin olive oil
  • ¼ cup cottage cheese I like Good Culture brand
  • 1 small ripe tomato, sliced
  • Seasonings: Everything but the Bagel and Aleppo Pepper
  • 2 basil leaves, torn or roughly chopped

Instructions

  1. Toast a slice of bread. Drizzle the toast with olive oil and cover with a layer of cottage cheese. Add sliced tomatoes and season with salt and pepper. Top tomatoes with a sprinkling of Everything but the Bagel Seasoning, Aleppo Pepper and basil leaves.

Ground Pork Skillet with Maitake Mushrooms, Cabbage and Cashews

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This tasty skillet recipe is a new family favorite. I fear the name of the recipe may not get your taste buds buzzing, but trust me, it’s a delicious warm bowl that hits all the categories – protein, fat and fiber with some serious umami. It’s healthy, balanced and the perfect answer to that take out craving we all get from time to time.  I cannot stomach the refined oils that are often used in take out and get headaches from the MSG, so take out is rarely an option for me. Plus, dishes like these allow you to add so many healthy ingredients to the dish that don’t look a whole lot different than the take out option. My kids ate this with no knowledge or detection of mushrooms at all.  I certainly wasn’t hiding this nutritious ingredient, but if they took one look at the maitake mushrooms there’s a good chance they’d hesitate trying this dish.  Those are some funky looking mushrooms!  One of my kids even commented how much he liked the cabbage – just like the cabbage in the chow mein take out dish he likes so much.  Nutritionally speaking, this dish is worlds away from any take out variety. 

While I enjoyed this dish over a big pile of arugula (my favorite green!) that slowly wilted as I ate, my kids ate this sans extra greens.  Seeing as though there’s a ton of wilted cabbage for added fiber in this dish, it’s a great stand alone meal and everyone wins.  Don’t forget your favorite hot sauce – it makes the dish!

Cheers,

Christina

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Ground Pork Skillet with Mushrooms, Cabbage and Cashews

This quick and satisfying skillet can be thrown together in well under 30 minutes and it's a hit with my family. A high quality ground protein, fiber and healthy fat mixture served on top of a pile of arugula is the perfect quick and healthy meal. I like a generous drizzle of gochuchang sauce or sriracha as well as an extra sprinkling of cilantro.

Course Main Course
Keyword cashew, mushroom, pork, skillet
Servings 4 servings
Author Christina Shoup

Ingredients

  • 1 tbsp avocado oil
  • 1 onion, chopped
  • kosher salt and freshly ground black pepper
  • 4 oz maitake mushrooms, chopped, including stem shiitake or crimini mushrooms are great options
  • 1 lb ground pork chicken or dark turkey will work great, too
  • ½ inch knob of ginger, minced
  • 2 cloves garlic, minced
  • 2 tsp reduced sodium soy sauce, add more to taste for a gluten free option- use coconut aminos, to taste
  • ¼ cup raw cashews
  • ½ head cabbage, shredded
  • handful of chopped cilantro
  • arugula

Instructions

  1. In a large skillet, heat over medium and add avocado oil. Add onion and a pinch of kosher salt and ground pepper. Saute until golden and translucent.

  2. Add mushrooms and continue cooking until mushrooms are golden.

  3. Add ground pork, breaking up as it cooks. Be sure to cook until no longer pink, and then another 4-5 minutes. This additional time allows the protein to caramelize and add great flavor.

  4. Add garlic and ginger and cook until fragrant. Add liquid aminos or soy sauce. Continue stirring to combine flavors.

  5. Make a well in the center and add the raw cashews. Allow them to toast briefly and toss to combine.

  6. Add shredded cabbage, stir to combine and cook until cabbage is wilted.

  7. Add chopped cilantro and taste for seasoning. Serve pork mixture on top of a bed of arugula and drizzle desired sauce on top.

Recipe Notes

*To make this dish quicker than quick, Trader Joe’s is a good place for packaged shredded cabbage and even chopped onion.  My favorite items to keep on hand for a quick dish are their frozen cubes of ginger and garlic.  You can use 2 cubes of each to replace the fresh garlic and ginger in this recipe.  With these quick shortcuts, this dish can be on the table in no time at all.  

Layered Mediterranean Dip

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Who doesn’t love a layered dip? I’m 100% certain that saying the words “7 layer dip” is assumed to be of the Tex Mex variety – a legit, scoopable, sharable dip that is always a hit at any gathering.  In fact, I’ve served and enjoyed that dish many times over the years.  Makes a tasty leftover the next day, too! 

However, this Mediterranean version is by far my favorite and has been for years now. It’s a healthy option with great texture and just beautiful to look at.  It, too, is legit, scoopable and shareable – and it has 10 layers if you’re counting. It’s easily adaptable and I’ve changed the layers over the years based on what I have on hand, or forgot at the store. With this flavor and texture combination, you cannot go wrong.

A tip from personal experience – when not feeding a crowd, a shallow rimmed pasta bowl is a perfect vessel for these ingredients piled on top of each other. No precise spreading necessary or even sharing! It’s a dip that is balanced enough to call a meal.  If you’re on the go, throw some or all of these ingredients into a lavash flatbread, maybe throw in some roasted chicken, roll it up and take it with you.  Endless possibilities.  

I hope you enjoy sharing this layered dip with your friends and family.

Cheers, 

Christina

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Layered Mediterranean Dip

This is one of my top 5 favorite appetizer dishes! It's always a hit with my family and friends and a welcome addition to any gathering. It's a beautiful, flavorful, healthy option for your Super Bowl spread, book club group or contribution to a potluck. 

Course Appetizer
Keyword dip, mediterranean
Servings 12 servings
Author Christina Shoup

Ingredients

  • 2 cups hummus
  • 1 cup cilantro pesto
  • ½ cup Persian cucumbers (or English cucumber, seeded) chopped
  • ½ cup red onion chopped
  • ½ cup Kalamata olives pitted, chopped
  • ½ cup grape tomatoes chopped
  • ½ cup mild pepperoncini slices chopped
  • ¼ cup crumbled feta cheese
  • ¼ cup toasted pine nuts
  • ¼ cup chopped cilantro
  • Optional: Aleppo pepper

Instructions

  1. Spread hummus on a shallow platter – I like to use my 16” oval platter. Top with pesto and spread, leaving a half inch border of the hummus showing. Layer the remaining ingredients in the order listed. Top with Aleppo pepper, if desired.

  2. Serve with pita chips or any scoopable veggies like cucumbers or bell peppers.

Recipe Notes

*To prevent a watery layered dip, be sure to drain any excess liquid from the cilantro pesto, olives, pepperoncini slices and tomatoes. 

*Bolani brand has a cilantro pesto product that is delicious and can be found locally at Mollie Stone’s. 

*If I have a little extra time, one of my favorite ways to serve this dip is with homemade pita chips. Simple to prepare: pita bread brushed with olive oil, cut into triangles, and sprinkled with garlic powder, cumin and salt – baked at 375 degrees for about 8-10 minutes or until toasted.

Pistachio Nut Protein Smoothie

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A smoothie a day keeps the… Well, I don’t know about keeping the doctor away but a smoothie a day has certainly been part of my day as long as I can remember.  And I know that since I upped the nutrient content of my daily smoothies a few years ago, I definitely am enjoying the health benefits of that change – fuller longer and less sugar roller coaster. As much as I love to cook and enjoy eating food, it’s just nice to have a go-to that takes 2 minutes to prepare. I know I’m giving my body something healthy that keeps me full for many hours, something some of my previous smoothies didn’t do.  My current favorite is similar to my Everyday Protein Smoothie, but changing up the nut made an entirely different tasting smoothie.  

A few weeks ago, I quietly placed this smoothie on my husband’s desk while he was on a work call.  As thankful as he always is for the meal deliveries I make to his home office, I’m sure he thought, another day another smoothie that’s always varying degrees of green/brown/purple. Blueberries and spinach can turn a strange purple color and spinach and almond butter can be an odd shade of brown.  This one was a beautiful soft shade of green – like a mint milkshake or matcha green tea latte. 

The pistachios make this smoothie so creamy, it’s hard to believe it’s healthy.  A generous dose of spinach and a few scoops of chia seeds are additions that I use to up the nutrient content of a smoothie – they literally have no detectable taste in any smoothie I’ve made, but they have enormous health benefits.  You will stay fuller, longer with these key smoothie ingredients.  

Cheers to smoothies!

Christina

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Pistachio Nut Protein Smoothie

I cannot get enough of this creamy, satisfying smoothie. My husband is a big fan as well and pleased this smoothie is in heavy rotation right now for breakfast or lunch. Pistachios are a great source of fiber and healthy fats as well as high in vitamin B6 and potassium. The beautiful green from the nuts perfectly compliment the strong green color from the spinach – a staple in all of my smoothies.

Course Beverages, Smoothie
Keyword pistachio, smoothie
Servings 1 serving
Author Christina Shoup

Ingredients

  • 1 cup unsweetened macadamia milk unsweetened almond milk is a good option
  • 1 scoop vanilla protein powder I like Be Well By Kelly brand
  • ¼ cup raw pistachio nuts
  • 1 tbsp chia seeds
  • 1 big handful fresh spinach
  • ¼ cup frozen riced cauliflower
  • 4-5 ice cubes

Instructions

  1. Blend all ingredients in a high speed blender until smooth.

Sourdough Bread Stuffing with Sausage, Parsnip, and Sage Butter

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One of my favorite holiday side dishes is this stuffing.  Though technically a dressing, as I would never in a million years stuff this in a bird and then eat it.  To each their own. It’s a perfect pairing to a roasted turkey, beef tenderloin, or pork roast and one that I have been making and improving upon for over 15 years. This past Thanksgiving my family was away on vacation and the holiday passed without me making this dish! We ate an excellent meal at Del Frisco’s in San Diego – amazing aged steak with all the sides, delicious cocktails and plenty of excellent red wine.  For Christmas dinner, I’ll be bringing this over the river and through the woods to Grandma’s house.  It feeds a crowd and I’m looking forward to sharing it again this year.

Also in November, I shared this recipe with our local magazine, Hillsborough Living.  I have been happily contributing recipes nearly every other month since May of 2020 and I was happy to share this family favorite.  They were also kind enough to interview Eric and myself and feature our family on the November 2021 cover.  Never in a million years did I think this would fly with my teenagers but they were troopers in the October photo shoot (bonus: checked off the holiday photo nice and early this year but somehow managed to get them out not until mid-Dec!). 

The lively interview focused on our family, how we met, etc. but mostly on my love of cooking and teaching and why I decided to go back to school in my 40s.  It was a mix of fun, a little bit embarrassing and a lot of feelings of “why us?!” We were certainly honored that they’d include us. It feels good to step outside of the box every now and then – something I’ve been doing more and more as I get older and it feels better than I thought. Maybe something I’ll continue in 2022! Until then, cheers to a healthy, happy holiday – however and wherever you celebrate it!

Cheers,

Christina

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Sourdough Bread Stuffing with Sausage, Parsnip and Sage Butter

Perfect side dish to any holiday meal! The original recipe and inspiration behind this stuffing appeared in the November 2005 issue of Bon Appétit, when my oldest was just 6 months old. After 15+ years of making it, I’ve worked on the recipe little by little, adding layers of flavor during the cooking process.  This final adapted version is my best yet and I hope your family and friends love it as much as we do.

Course Side Dish
Keyword sausage stuffing
Servings 8 generous servings
Author Christina Shoup

Ingredients

  • 1 stick of unsalted butter divided
  • 10 slices sourdough bread cut into ½ inch cubes (about ¾ lb)
  • 1 lb bulk sweet Italian sausage
  • 3 large cloves of garlic minced
  • ½ tsp red chili flakes
  • 1-2 tbsp extra virgin olive oil
  • 2 onions small dice (about 3 cups)
  • 3 stalks of celery leaves included, small dice (about 1 cup)
  • 1 tbsp dry sherry white wine or chicken stock
  • 2 parsnips peeled, small dice (about 3 cups)
  • 3 Granny Smith apples peeled, cored, small dice (about 3 cups)
  • ⅓ cup packed fresh sage leaves chopped
  • ½ cup chicken stock homemade or low sodium is preferred
  • kosher salt and freshly ground black pepper

Instructions

  1. Prepare a 13x9x2 inch casserole dish by greasing with about 1 tbsp of butter. Set aside.

  2. Preheat the oven to 325°. Line a large baking sheet with parchment paper and spread bread cubes in an even layer. Bake until dry and toasted, about 15-20 minutes. Set aside.

  3. In a large heavy bottom skillet, place sausage in the pan and over cook over medium-high heat, breaking up the sausage with a wooden spoon or spatula. No oil is needed, the sausage will begin to render its fat as it cooks. Cook until the sausage is a deep golden brown, not just “no longer pink.” You want flavor here, and color means flavor. Add garlic and red chili flakes and cook for about 1 minute. Using a slotted spoon, transfer to a large mixing bowl, add toasted bread and mix.

  4. In the skillet you should have about 1 tbsp of fat from the sausage. To this, add 1 tbsp of olive oil and bring the heat to medium. Add onions, celery, ½ tsp of kosher salt and ¼ tsp freshly ground black pepper. Saute until the onions are slightly golden and the celery is soft, but still has a slight crunch to it, about 8 minutes. Add the dry sherry to deglaze and get all the last bits of sausage off the bottom of the pan. Add to the bread mixture and toss thoroughly. The bread cubes enjoy soaking up each of these layers of flavor.
  5. To the now empty pan, add ¼ cup of butter and heat over medium heat. Once melted, add the parsnips and a ½ tsp of kosher salt and saute, stirring occasionally. After about 4-5 minutes, add the apples to the pan and saute together until tender and golden, about 4-5 additional minutes. If the mixture is sticking, the bottom of the pan is browning or you don’t hear a sizzle, you need more fat. Another tbsp of butter or splash of olive oil will help this. You can lower the heat to medium-low as well. Add to the bread mixture and combine.
  6. Finally, add 2 tbsp unsalted butter to the pan over medium heat. Once melted, add chopped fresh sage and saute, stirring often for about 2 minutes. You should smell toasty butter and the sage should be dark green. Add to the bread mixture, mix thoroughly. Taste and see if you need one last pinch or salt or black pepper. We layered our seasoning with each step so this adjustment is rarely needed!
  7. Add stuffing to the prepared casserole dish. Spread out evenly and drizzle with chicken stock. Cover with foil and bake for about 1 hour, removing the foil in the last 10 minutes or so to allow for the top to crisp up and brown. Serve warm.

Mixed Greens with Tuna Salad and Dill Vinaigrette

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It’s the most delicious time of the year! I’m pretty sure I said that same thing over 5 years ago when I began this little food blog. But it’s true… beginning with Thanksgiving and ending with decadent New Year’s Eve, (with my birthday in between) there are endless opportunities to indulge ourselves.  I try my best to keep things balanced all year long, but especially this time of the year, and hearty salad a few times a week – if not more – is the answer for me.  

Let’s be honest, salads can be kind of a pain to make on the fly, especially for one person, but can be super simple if you’re prepped and ready for it.  I don’t mean all the veggies that are cut up and waiting for you in the fridge getting more dried out as the week goes on, but having the basics ready to knock out a balanced, filling salad in under 10 minutes.  

The basics – protein, fat and fiber – the keys to a balanced salad (or any meal or snack!).  This salad has all of the key elements.  I keep a few prewashed bags of arugula and mixed greens as the foundation of all my salads.  I decide on my protein – in this case good quality tuna salad.  I add some fiber in the form of garbanzo beans and/or radish. And in addition to the olive oil in the vinaigrette, I decide on a healthy fat source such as avocado or nuts. If you have your protein prepared (I often choose grilled or roasted chicken, tuna or mackerel) and a vinaigrette waiting in a glass jar in the refrigerator, you can get this salad tossed in a bowl and into your belly in a matter of minutes.  

In the middle of a busy season, this salad is a good one to keep in your back pocket – or even better, prepped and ready in your refrigerator!

Cheers,

Christina

My husband loves a good sprinkling of slivered almonds
Tuna salad without carrots- less orange!
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Mixed Greens with Tuna Salad and Dill Vinaigrette

Having pre-washed packaged greens, a prepared protein and a jar of homemade vinaigrette allows you to get a balanced, substantial lunch salad in front of you in no time at all. Salads like these are a mainstay in my diet and one that provides me with 3-4 hours of satiety. They are easily adaptable but examples of key ingredients that I almost always have on hand. I hope you enjoy this herby bright vinaigrette that pairs so nicely with the tuna salad. If you're extra short on time, a drizzle of good olive oil and a squeeze of lemon on top of seasoned greens makes a pretty delicious dressing in a pinch.

Course Lunch, Salad
Keyword dill vinaigrette, mixed greens, tuna salad
Servings 2 servings
Author Christina Shoup

Ingredients

Tuna Salad

  • 2 5 oz cans tuna, one canned drained of liquid I prefer Wild Planet Albacore Wild Tuna or Safecatch Ahi Wild Yellowfin Tuna
  • 2 tbsp mayonnaise
  • 2 stalks celery + leaves, chopped
  • 2 green onions, sliced
  • 1 carrot, grated on the small holes of a box grater optional but great for adding extra fiber
  • 2 tbsp parsley, coarsely chopped
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Dill Vinaigrette

  • ¼ cup rice wine vinegar
  • ¾ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tsp finely chopped fresh dill
  • ½ tsp honey
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

To Assemble the Salad

  • 4-6  cups mixed spring greens and/or arugula  I like to coarsely chop my leaves so everything fits on my fork
  • ½ cup sliced radish
  • 1 avocado, cubed or sliced
  • 2 tbsp toasted almond slivers optional

Instructions

  1. For the tuna salad: Drain one can of the tuna, place both in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, celery, green onion, carrot (if using), parsley, lemon zest, lemon juice, salt and pepper and combine well. Taste and adjust seasonings to your liking, if needed.

  2. For the vinaigrette: Combine ingredients in a jar with a tight fitting lid and shake well.

  3. For the mixed green salad: Combine all salad ingredients, except for the tuna salad, in a medium bowl. Toss salad with just enough dressing to coat the leaves. Divide between two plates and pile a mound of tuna salad on top of the mixed greens. Season your salad with a touch of kosher salt and freshly ground pepper. Top with slivered almonds, if using.

Recipe Notes

*This vinaigrette makes enough for several salads. I highly recommend making the whole recipe and keeping it in your refrigerator for easy salads all week. 

* You’ll likely have enough tuna salad for another salad later in the week or as a delicious snack with Triscuit crackers. 

Chewy Ginger Molasses Cookies

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Cookie swaps and exchanges, front porch cookie deliveries, cookie plates at a potluck… all signs point to cookies being shared. Of all the desserts out there, I can pass on just about any sugary treat, with the exception of a good cookie. I have come to understand that my love for cookies is rooted in my love of sharing cookies.

Last year in the early weeks of the pandemic, it was a lonely and uncertain time. Missing friends, routine, and life as we knew it was a difficult period for many of us. I did my best to keep my family positive and hopeful even when I wasn’t quite convinced myself. When the kids had a break from distance learning during spring break, we decided to make a bunch of treats, assemble them on beautiful plates and deliver them all over the bay area to family and friends. The streets were desolate and we made each leg of the drive in record time. It felt like we were sneaking out. Sounds silly now, but at the time the feeling was very real. We arrived unannounced, us in our quarantine comfy clothes (aka pjs), our friends and family dressed the same. There is something so fun about surprising people with a box of freshly baked treats, especially during the weirdest time of our lives.

Fast forward to Christmas 2020, cases had begun to surge and we were stuck in our houses yet again. No holiday gatherings, cookie exchanges or festive events to attend. We missed our friends and family and decided to do a repeat of our spring treat boxes – this time Christmas treats! It took days to make and freeze the dough, plan out what needed to be baked ahead of time versus last minute (this is the key to a successful treat box without making yourself crazy). But, it’s all worth it to share some homemade love from the kitchen and heart. This time, we separated in cars and delivered beautiful Christmas treat boxes with a hand painted/written note. I knew that pandemic/quarantine or not, this new tradition was born and one that my kids will forever remember.

This Chewy Ginger Molasses Cookie is now tested and perfected and one I’m happy to share! With its delicate molasses flavor and crisp sugar coating, it will be a hit with kids and adults alike. This cookie, along with my Frosted Christmas Sugar Cookie Cut Outs and Candy Cane Crisps (both on my website), will be in the treat box this year. I hope you enjoy!

Cheers,

Christina

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Chewy Ginger Molasses Cookies

Out of all the cookies I give away during the holidays, this one steals all the attention! It's perfectly chewy in the middle and crisp on the outside. There are numerous ginger molasses cookies out there, but this one is a cherished recipe and one that I've worked on over the years and happy to share. I hope it makes its way into your holiday cookie repertoire.

Course Dessert
Keyword cookies, ginger, molasses
Servings 24 cookies
Author Christina Shoup

Ingredients

  • 2¼ cups all purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • ½ tsp ground cloves
  • 1 tsp kosher salt
  • ½ cup butter, room temperature
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • ¼ cup molasses
  • ¼ cup sugar, for rolling

Instructions

  1. Adjust the oven rack to the middle of the oven. Preheat the oven to 350°. Prepare two cookie sheets by lining them with parchment paper and set aside.

  2. In a small bowl, combine the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.

  3. In the bowl of a stand mixer fitted with a paddle, add the butter and beat on medium for 1 minute. Scrape the bowl between each of the following steps. Add the sugar and continue to mix until light and fluffy, another 1-2 minutes. Add egg, egg yolk, molasses, and vanilla and mix to thoroughly combine. On low speed, add the flour mixture and mix until no streaks of flour are visible. Scrape the bowl one last time.

  4. In a shallow bowl, add the remaining ¼ cup of sugar. Scoop dough and roll into 1½" balls. Roll each ball in the sugar to coat and place on prepared cookie sheet about 2 inches apart.

  5. Bake about 9-10 minutes. Take care to not overbake! Three things to look for: 1) edges that are lightly golden 2) cracks throughout 3) the whole cookie is puffed. Remove from the oven and lift one of the corners of the pan and let slam down gently on the countertop Let the cookies stand for several minutes on the cookie sheet before transferring to a wire rack to cool completely.

Mediterranean Chicken Wrap

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Wraps are one of my favorite ways to take food on the go… which my family (and perhaps yours!) seems to need a lot of these days. Made with pre-cooked proteins, you can get a nice assembly line going of these and make some for the whole family or set out all the fixings and let everyone make their own.

One of my favorite things about lavash flatbread is that it softens up as it sits, making it that much more yummy and easy to eat. It’s so adaptable and a great way to use up leftovers, too. One of the mistakes that is often made with wraps is they don’t have enough of a base and end up being dry. Always error on the side of a little more base, in this case, healthy hummus. Another way to keep your wrap from being dry is to toss some of your ingredients, like the chicken or lettuce in a salad dressing, just not too much as it can make your wrap soggy. The sky’s the limit with these flatbreads.

Soon, I’ll share my other favorite wrap using pre-cooked chicken and a family favorite, for sure.

Cheers,

Christina

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Mediterranean Chicken Wrap

Lavash flatbread is one of the easiest ways to wrap up healthy proteins and veggies and take it on the go. I always like to have some sort of spread as a base to keep the wrap from being dry – hummus or yogurt tahini sauce, a protein – usually roasted or grilled chicken, greens – often crunchy romaine, arugula or spinach and a drizzle of a full flavored sauce. Rolling it up and wrapping in parchment paper makes for an easy, healthy, fast food option for busy days.

Course Main Course
Keyword wrap
Servings 1 wrap
Author Christina Shoup

Ingredients

  • 1 whole grain lavash flatbread, room temperature or slightly warm
  • 2-3 tbsp hummus
  • ½-1 cup mixed greens
  • ½ cup roasted or grilled chicken, shredded or sliced
  • 1-2 tbsp kalamata olives, chopped
  • 1-2 tbsp sun-dried tomatoes, chopped
  • 1-2 tbsp crumbled feta cheese
  • ¼ cup roasted cauliflower florets optional
  • drizzle Sriracha optional

Mixed Greens Salad with Roasted Chicken, Goat Cheese, Figs and Shallot Vinaigrette

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I recently served this salad to my very happy, working from home hubby. It’s such a simple salad but both of us delighted in the flavors – that was a REALLY good salad was his remark when he finished with his calls. Food brought to you in the middle of a workday is generally very well received, but he was right, it was so good!

This salad was thrown together in a matter of minutes using leftover roasted chicken and the remaining figs and goat cheese from a snack board earlier in the week. The vinaigrette was already in a jar in the refrigerator – in my best Ina voice, How Easy is That? Light, protein packed, and satisfying.

I’ve got a ladies get together coming up soon and while figs are in season in CA a little longer, this just may be the lunch salad I serve.

Cheers,

Christina

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Mixed Green Salad with Roasted Chicken, Goat Cheese, Figs and Shallot Vinaigrette

A perfect light lunch salad that is great to serve for a luncheon, book club, or a working meeting. You can easily scale this salad up or down, I like to serve 2-3 cups of greens per person. Breadsticks or crusty bread with salted butter or a cup of seasonal soup are great ways to round out the meal.

Servings 2 servings
Author Christina Shoup

Ingredients

  • 4-6 cups mixed greens, washed and completely dry
  • 1 cup roasted chicken, cubed
  • ¼ cup crumbled goat cheese
  • ¼ cup slivered almonds, toasted
  • 4 fresh figs, halved

Shallot Vinaigrette

  • 1 tbsp small shallot minced
  • 2 tbsp champagne vinegar
  • 6 tbsp extra virgin olive oil
  • 2 tsp Dijon mustard
  • ½ tsp honey
  • ¼ tsp freshly ground black pepper
  • 1 pinch Maldon salt or any coarse flake salt

Instructions

  1. For the vinaigrette: add the ingredients to a jar with a tight fitting lid and shake until emulsified.

  2. For the salad, add lettuce and chicken to a large bowl. Lightly toss with enough vinaigrette to coat the leaves. Season with a pinch of salt and pepper. Divide between two plates. Top each plate with goat cheese, almonds and figs.

Chicken Salad with Almonds, Turmeric and Celery Leaves

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Pre-made, portable meals are my favorite, especially this time of the year when school and sports have ramped back up. Like so many with school aged kids, sports schedules and after school activities has us all over town in the afternoon and evenings, not to mention weekends! Maintaining a healthy lifestyle means running through a drive thru for a meal is just not an option for me and I rely on protein-packed dishes like this to eat on the go.

This roasted chicken salad is delicious and packs a powerful punch with anti-inflammatory nutrients. It leaves out the typical sweetened dried cranberries (though I still sometimes add a few) and heavy canola oil based mayo that so many chicken salads have. One of my favorite portable meals is a container with chopped up arugula or spinach drizzled with a little olive oil and salt and topped with this chicken salad and sliced radish or cherry tomatoes. It takes less than 5 minutes to throw together and I’m always so happy I did.

Cheers,

Christina

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Chicken Salad with Almonds, Turmeric and Celery Leaves

Chicken salads are a great protein packed lunch option to make ahead and take on the go. Perfect in a lettuce cup, scooped up with crackers, mounded in the middle of a chopped salad with veggies or simply on its own! This salad has added health benefits of almonds, turmeric and freshly ground pepper, as well as mayonnaise made with avocado oil. And don't throw away those celery leaves – they, along with the celery diced up, provide powerful antioxidant and anti-inflammatory nutrients.

Course Lunch, Salad
Keyword almonds, chicken salad, turmeric
Servings 4 servings
Author Christina Shoup

Ingredients

  • ⅓ cup avocado mayonnaise
  • 1 tsp ground turmeric
  • ½ tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 1-2 tsp whole grain mustard
  • 3 celery stalks, chopped
  • ¼ cup celery leaves, chopped
  • ½ cup raw sliced almonds, toasted
  • ¼ cup parsley, chopped
  • 3 scallions, sliced
  • 3 cups roasted chicken, chopped

Instructions

  1. In a medium bowl, add all ingredients except the chicken and mix until well combined. Add chopped chicken and mix.

    *Taste for seasoning – if more tang is desired, try adding a touch more mustard or a splash of white wine vinegar. If you'd like a stronger turmeric flavor, add more (depending on the brand and freshness, flavor can vary.) For a hint of sweetness, sprinkle in a few unsweetened dried cranberries or raisins .