Berry Spinach Salad With Caramelized Pecans


I whipped up this berry spinach salad with caramelized pecans today. I am introducing new fruits to my baby, and purchased blueberries. He didn’t love them, so I thought to make a healthy salad with them. It’s a really simple six ingredient salad with lots and lots of flavor! Blueberries are high in antioxidants called flavonoids, help keep your skin bright, revived, and are cancer fighters! That’s amazing to me. I sometimes buy frozen blueberries when making smoothies, or muffins but for this recipe use fresh please. My berry salad serves one, but can be shared if you’d like. I wouldn’t! LOL


6 cups fresh spinach
1/4 cup fat free feta
lemon juice
1 tablespoon olive oil
1/4 cup blueberries

For the Caramelized Pecans

1/4 cup pecans
1 tablespoon butter
Dash of vanilla extract
1 tablespoon brown sugar


In a small non stick pan add 1/4 cup chopped pecans. Add vanilla extract, brown sugar, and butter. Cook until pecans are coated and sugar and butter have melted. Allow to cool on a plate. Once cooled, set aside for salad.

Next, your handy salad spinner or food colander, rinse and drain your spinach. Add to a medium sized bowl. Add your feta cheese, blueberries, pecans, olive oil, and lemon juice. Give a light toss, and your done. Enjoy with a side of soup, or crackers.

berry spinach salad

Avocado Shrimp Wrap


I loveeeee shrimp! Any way you make ’em! Today I made an avocado shrimp wrap because I love the combination of the two, especially in a wrap. This recipe can serve up to two or just one, as the wraps I used are so low carb, and paper thin. You won’t feel bad eating both. I’m a big fan or Trader Joe’s. That is where I got the reduced carb wraps. If your ever in Trader’s they are by the bread section. It is quite a healthy shrimp wrap if I do say so myself. Here’s how I made them.


6-8 Large Shrimp

1/4 cup Cilantro

1 tsp Olive oil

Zest of half a lemon

2 Tsp Lite Ranch dressing

Baby Spinach, a hand full

2 Trader Joe’s Reduced Carb Wrap

1/2 Avocado, cubed


Rinse your shrimp under cool water, clean and devein them. Cook until pinkish in color, and place in a bowl with ice water. Set aside. In another small mixing bowl, add your olive oil, avocado, lemon zest, ranch dressing, and cilantro. Add your cooled shrimp and mix well. For the wraps, place two wraps on your plate and add baby spinach.
Top with shrimp and avocado mixture. Serve with a side salad or chips! Enjoy!


Snow Pea Tuna Salad

snow  pea tuna salad

It’s been brutally cold here in New York, an actually had some snowfall all day yesterday. You would think that I would cozy up and make chicken soup! Nah..I’m in the mood for a salad. Went to the market and saw sweet snow peas. Thought I would make a snow pea tuna salad for lunch. I just love snow peas because they are crisp and so good as a nutritious snack. You can add some in a delicious stir fry too! Hmmm…think that’s next on my list, after all I bought a pound of snow peas!
Here’s my snow pea tuna salad…This serves one by the way.


1 small can of tuna in water

10 snow peas chopped

1 tablespoons of light Hellman’s mayo

2 tablespoons chopped fresh cilantro

1/4 cup chopped red bell pepper

2 tablespoons white onion, optional

salt and pepper to taste


In a medium bowl add your drained can of tuna. Clean your snow peas, pepper, onion and cilantro. Chop finely and add to your tuna. Next add your mayo. You can add more or less if you like. Add salt and pepper to taste.

You may also add a bit of mustard, or old bay seasoning too! Enjoy with some crackers, on a piece of toast, or how I like my tuna salad with tortilla chips!

snow pea tuna salad

Creamy Quinoa Salad

creamy quinoa salad


  • 1 Small white onion
  • olive oil
  • 1-2 Garlic cloves
  • 3 ounces Neufchatel Cheese
  • 1 Cup Cooked Quinoa
  • 1/2 Cup Black Beans
  • 1/2 Cup Corn Kernels
  • 1 Large Roma Tomato
  • Salt to taste
  • Pepper to taste
  • 1 Teaspoon Chili powder
  • 1/2 Teaspoon Coriander


First cook your quinoa by following package directions. I used 1/4 cup uncooked quinoa, and boiled 1/2 cup water. Once the water boiled, I added the quinoa and let simmer covered until the quinoa soaked up all the water. The 1/4 quinoa, makes more then 1 cup cooked.  Set aside. Next in a non stick pan, saute your onion and olive oil. Once onions are softened, add minced garlic, and cook another minute. Add tomatoes, black beans, corn kernels, and seasonings. Stir and cook 5 minutes. Add your Neufchatel cheese, and blend well until incorporated. Lastly, add your cooked quinoa to the pan. make sure all ingredients get mixed in. Taste your food, and check for salt or possibly more cheese?  It’s up to you! Serves up to 6 people. Enjoy

Tex Mex Chicken Salad

tex mex chicken salad

My hubby and I were in the mood for Mexican so I thought I would make a Tex Mex Chicken Salad. We really love Mexican food, and I try to make my own versions whenever I can. This salad has a lot of great flavor, and kick and is great for lunch or dinner. The recipe can vary as per how much salad, dressing, or other toppings you use. It’s really up to you. here’s how I made my Tex Mex Chicken Salad!


  • 2 chicken breasts
  • 1/2 tsp cumin
  • 1/8 tsp chili powder
  • 1 fresh clove garlic chopped
  • salt and pepper to taste
  • 1/4 tsp paprika
  • 6 cups chopped romaine lettuce
  • 1 medium tomato chopped
  • 2 green onions, chopped
  • 1/2 cup cooked rice
  • 1/4 cup cilantro chopped
  • 1/2 cup canned chick peas
  • 1/2 cup canned corn kernels
  • 1 Hass avocado chopped
  • 1/4 cup or more of lite sour cream
  • lite ranch dressing of your choice


First cook your rice in a rice cooker or on your stove top. Set aside. Grill your chicken breasts in a pan with olive oil, garlic, salt, pepper, cumin, paprika, and chili powder. Once they are cooked, and cooled, slice them up and set aside.

Next chop and rinse your romaine lettuce in a salad spinner, or colander. Add romaine to a mixing bowl. Chop your tomato, green onion, cilantro, avocado and add to lettuce. Drain your canned chick peas and corn, and add to salad as well. Keep any leftover peas and corn in a Tupperware. Next toss all ingredients and split salad between two plates. Top with cooked rice, grilled chicken, ranch dressing, and sour cream. Like I said in the beginning, the recipe varies, and you may add a different dressing, or more of anything you love! Enjoy!

Pecan Feta Green Salad With Lemon Garlic Dressing

pecan feta green salad

I have chosen to make something a little more healthier as I’ve been baking a lot this holiday season. I love salads that have a lot of flavor and crunch, so I always add some sort of nut like pecans or almonds as a topping. The addition of cheese always makes a salad even tastier! This pecan feta green salad is comparable to a Greek salad minus a few ingredients. The amount you make is up to you, but my recipe serves one. That’s me!


4 cups chopped romaine lettuce

1 medium tomato

1/2 chopped cucumber

1/4 cup reduced fat feta

1/4 cup pecans

1/4 cup lemon juice

2-3 tablespoons olive oil

salt and pepper

1 garlic clove minced


Rinse your romaine lettuce in a salad spinner or colander. Chop your tomato and cucumber and all three to a large mixing bowl. Sprinkle with pecans, and feta cheese.  Drizzle as much as you like of your lemon garlic dressing.  Toss well, and place in a salad bowl. It’s as easy as that! Enjoy!

Lemon Garlic Dressing

Mince your garlic by hand on a cutting board, or use a garlic press. Add to a small bowl. Next add your lemon juice, olive oil, salt and pepper. Taste your dressing. If you need more salt, add it. You may also want more lemon, or garlic. Stir well, and add to salad.

Some other ingredients you may add:

red onion


dried cranberries

fresh fruit

pumpkin seeds

your favorite dressing

tuna, chicken, or fish

different cheese