Category Archives: Salad

Roasted Bell Pepper & Eggplant Salad

Roasted Bell Pepper and Eggplant SaladI can’t believe how lacking I am on salad posts! I eat a Hugh Jass salad at least once a day and it’s one of my favorite ways to incorporate veggies into my diet. It makes sense though because the way I make salads is by putting whatever vegetables I find in the fridge and it’s difficult and almost seems pointless to write that down as a recipe.

But this roasted bell pepper and eggplant salad is different. The combination of the ingredients’ specific flavors meld together so well that it was worth posting after make it. I absolutely love the crunchiness of the toasted almonds and the smokiness of roasted bell peppers. The eggplants are a delicious, meaty addition and this salad could be eaten as a whole meal on its own or as a side to a tasty protein.

Roasted Bell Pepper and Eggplant SaladRoasted Bell Pepper and Eggplant Salad

Also, I just came back from a week of traveling to Michigan for a wedding, where I had a bit too much sugar than normal combined with lack of sleep and traveling issues coming back home (which means STRESS!), and all I’m craving now is TONS of veggies to get my body back in balance. This means all the salads, meat, and low sugar for the next few days which I do not hate at all. I’m planning to triple this recipe and keep it on hand in the fridge so I can reach for it easily, and I suggest you do the same because you won’t regret it!

Roasted Bell Pepper and Eggplant SaladRoasted Bell Pepper and Eggplant Salad

Roasted Bell Pepper & Eggplant Salad
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 eggplant, cut into ¼ inch cubes
  • 3 tbsp almonds
  • 2 red, yellow, or orange bell peppers, halved, seeded, and cored
  • 1 tbsp ghee or coconut oil
  • Juice from ½ lemon
  • ¼ cup pitted kalamata olives, roughly chopped
  • 1 garlic clove, minced (omit for low FODMAP)
  • 3 tbsp fresh cilantro
  • 1 tbsp extra virgin olive oil
  • ½ tsp dried oregano
  • ½ + ¼ tsp sea salt
  • Ground black pepper, to taste
  1. Preheat the oven to 450 degrees F.
  2. Place the eggplant cubes in a single layer on a baking sheet and toss with ghee and ¼ tsp sea salt.
  3. Bake in the preheated oven for 15 minutes, tossing them halfway through.
  4. While the eggplants are baking, heat a skillet over medium heat.
  5. Toast the almonds in a skillet for 2-3 minutes while tossing them frequently. They should be golden and give a toasty aroma at the end.
  6. Transfer the almonds to a cutting board, let cool, then give them a rough chop.
  7. Once the eggplants are done, remove from the oven to cool.
  8. Crank up the oven to broil and place the bell peppers on a baking sheet with the skin side up.
  9. Broil the bell peppers for 5 minutes until the skin is black and charred.
  10. Place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes.
  11. Uncover the bell peppers, peel the skin, then cut them lengthwise into thin strips.
  12. Place the eggplant cubes, bell pepper strips, almonds, and the rest of the ingredients in a large bowl and toss well.
  13. Chill for at least 1 hour before serving.

Roasted Bell Pepper and Eggplant Salad


Creamy Bacon Beet Salad

creamy bacon beet salad

Beets are everywhere right now, peeps. I love this earthy root vegetable that always makes me look like I committed a murder in the kitchen. So fun. As the weather gets cooler (sorta), I love the abundance of them, and it’s fun to find different ways to eat them. creamy bacon beet salad

I was planning to grill some steaks a few days ago when it was hot out, and I realized that the only side dish ingredients I had left were beets and onions. My sweaty self didn’t want to turn on the oven and I was craving a salad so I decided to make a beet salad, using beets as the base, topped with bacon… because, bacon. The bacon bits add a salty, delicious crunch to it and the result was excellent, not to mention, so pretty.

If you own a mandolin, this salad will be much easier to make. If not, be prepared for a bloody mess. It’ll still taste wonderful though. Enjoy on its own or as a healthy side to a main dish!creamy bacon beet saladcreamy bacon beet saladcreamy bacon beet salad

Creamy Bacon Beet Salad
Prep time
Cook time
Total time
  • 3 large beets
  • 1 small onions, sliced
  • ¼ cup paleo mayo
  • 1 tbsp apple cider vinegar
  • 2 tbsp minced fresh basil
  • ¼ tsp sea salt
  • Pepper, to taste
  • 2 slices thick-cut bacon, diced
  1. In a sauce pan, submerge the beets in water and turn up to heat to medium high.
  2. Once the water comes to a boil, turn down the heat and let it simmer for 40 minutes-1 hour until the beets could easily be pierced through with a knife.
  3. While the beets are cooking, heat a pan over medium heat.
  4. Throw in the diced bacon into the pan and cook stirring until the bacon turns brown and crispy. Set aside.
  5. When the beets are done, run under cold water until they are cool enough to handle.
  6. Julienne the beets preferably with a mandolin and place into a large bowl. You can use a knife but be prepared to get messy with the beet juice.
  7. Add the onion, mayo, apple cider vinegar, basil, salt, and pepper and mix everything together.
  8. You can fold in the bacon bits or just sprinkle them on after plating. I like to do the latter because they stay and taste crunchier this way.

Paleo Gluten Free Whole30 Creamy Bacon Beet Salad

Hearty Chicken Salad


hearty chicken saladChicken salad is so underrated. I only make it when there’s a potluck or a picnic because it’s so portable, but every time I do, I’m always reminded of how tasty it is. I made this chicken salad to eat at one of those outdoor movie-at-the-park public events we had in our neighborhood last week. They were playing Guardians of the Galaxy and I was excited to go because 1) I miss going to outdoor movies like the ones they have all over in NYC, 2) you can bring your dogs so I thought it would be a fun outing for them, and 3) Chris Pratt. Plus, it’s a really great, funny movie.

Turns out, going to see a movie with the dogs at a crowded park, where there are a lot of other dogs around, is not always a good idea. Especially when your dogs are dying to socialize with every other living thing around. While everyone else and their dogs were just hanging out, calmly sitting on their respective towels or mats (How? They must have drugged them), our dogs were whining, whimpering, and pulling constantly on their leashes so they can explore and play. We had to keep them on our laps the entire time so they stay calm but one of our dogs kept whining still. Oh well. Now we know for next time.

With the dogs on our laps and the movie on in the dark, we somehow managed to maneuver passing around my giant bowl of chicken salad and whispered how delicious it was and how hot Chris Pratt is. Coupled with a few snack items, this turned out to be a tasty, hearty meal full of healthy fat and protein that was so easy to make (only 3 steps in the instructions!). And it’s naturally gluten-free and dairy-free without having to substitute anything which I always appreciate!

hearty chicken salad

hearty chicken salad

hearty chicken salad


Hearty Chicken Salad
Prep time
Cook time
Total time
  • 1.5 lb chicken breasts or thighs
  • 2 stalks celery
  • ¼ small onion, sliced thinly
  • 1 large carrot, grated
  • ⅓ cup chopped black olives
  • ⅓ cup paleo mayonnaise
  • 2 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tbsp chopped parsley
  • salt & pepper
  1. Boil the chicken for 15-20 minutes until it's fully cooked.
  2. Set aside so it cools, and chop into small pieces.
  3. Combine with the rest of the ingredients, and let it sit in the fridge for 30 minutes before serving.

Paleo Gluten Free Whole30 Hearty Chicken Salad