Fennel, Fig and Arugula Salad

Fennel, fig and arugula - oh my! If you follow me on Instagram  (and if you don't...then what are you waiting for?) you KNOW I'm already loving fig season.

I decided I needed a recipe where FIGS were the star. This salad is so simple, but it allows you to appreciate the natural goodness of the ingredients. I absolutely love arugula in my salads. It is peppery and crisp! I add a bit more volume to the salad with baby kale - not as harsh and fibrous as standard kale. It is lovely and delicate in salads and provides a great balance to your mix of greens. 

Next let's talk salad toppings. Raw fennel bulb adds crunch with a subtle sweetness and provides a hint of licorice to the salad. Figs add such a great texture and flavor to this salad. I'm using Black Mission Figs in this salad, but really any variety will do. They have a smooth skin with a soft and chewy body filled with bursts of crunchiness from their seeds. The goat cheese rounds out this salad, providing a creaminess to the mix. 

The dressing is just as simple as the salad. I didn't want to overpower the raw goodness of the salad components. All I've used to dress this salad is a simple Honey Balsamic Vinaigrette: olive oil, balsamic vinegar and honey. That's it. Celebrate the beauty of figs and try this salad ASAP!

Fennel, Fig and Arugula Salad

Prep Time: 10 minutes

Servings: 4

Ingredients

For the salad:

• Arugula, 3 cups 
• Baby Kale, 1 cup
• Fennel bulb, shaved or thinly sliced, 1 cup 
• Figs, 8 (cut into halves or quarters)
• Goat Cheese, 4 oz
• Honey Balsamic Vinaigrette 

For the Honey Balsamic Vinaigrette:

• Extra Virgin Olive Oil, 3 tbsp
• Balsamic Vinegar, 1.5 tbsp
• Honey (preferably Raw Honey), 1 tsp
• Water, 1 tbsp

Directions

1. Mix together ingredients for the Vinaigrette. 
2. In a mixing bowl, combine arugula, baby kale and fennel. Toss with Honey Balsamic Vinaigrette. 
3. Plate salads and top with figs and goat cheese. 

Nutritional info (Salad)

180 Calories - 5 g Protein, 26 g Carbs, 6 g Fat

Nutritional info (Dressing)

105 Calories - 0 g Protein, 3 g Carbs, 10.5 g Fat

Crunchy Asian Slaw

I've never been a huge fan of coleslaw. First off, I don't really like mayonnaise all that much and secondly, it usually doesn't have any sort of texture - basically a creamy, mushy mess. Some people dig it...I am not one of those people. I DO however LOVE this Crunchy Asian Slaw!

In my opinion, vinegar based coleslaw is far superior to mayonnaise based. I also think having a crunch and texture to your coleslaw makes a world of difference. The combination of red cabbage, napa cabbage, carrots and scallions with a dressing made from rice vinegar, sesame oil and lime juice is my definition of a good slaw.

This slaw is fantastic just on its own OR you could served it as a side with my Seared Ahi Tuna.  Need a bright and colorful dish to bring to a party or friend's barbecue? This is a great option! Its quick and easy. I love meals like this because they are delicious, filling and still an excellent healthy meal choice. Could you say the same after eating your traditional mayo-based coleslaw? 

Crunchy Asian Slaw

Cook Time: 15 minutes

Servings: 5 cups

Ingredients

For the slaw:

• Red cabbage, 3.5 cups shredded 
• Napa cabbage, 1.5 cups shredded
• Carrots,1 cup shredded
• Scallions, 3 sliced
• Cilantro, 1/4 cup chopped
• Sesame seeds, optional for garnish

For the dressing:

• Lime, 1 oz juiced
• Sesame oil, 1 tbsp
• Rice Vinegar, 2 tbsp
• Coconut Aminos, 1 tbsp (you could sub for soy sauce if you don't have coconut aminos)
• Sunflower butter, 1 tbsp (you could sub almond or peanut butter here as well)
• Ginger, 1/2 tsp grated
• Garlic, 1/4 tsp chopped

Directions

1. Mix together ingredients for the dressing. 
2. Combine all ingredients for the slaw (except for sesame seeds) in a large mixing bowl and toss with the dressing.  Plate and garnish with sesame seeds.

Nutritional info (1 serving, approximately 1 cup)

85 Calories - 2 g Protein, 9 g Carbs, 4.5 g Fat

Chili Lime Plantains

Yum

I recently tried my hand at making tostones. Tostones are a popular side dish in many Latin American countries, coming from the Spanish word tostar which literally means "to toast". You make them by frying unripened sliced plantains, draining excess oil, flattening the plantains and then frying them again. Not the healthiest of snacks but damn if they weren't delicious! While these baked plantains are in no way a substitute for crispy and fried, they are a healthier alternative (and in my opinion, more flavorful).

I used my mandoline to slice the plantains uniformly thin. I love this kitchen tool but a word of caution - if you aren't careful you may be slicing more than just the plantain! Be extra careful as you slice the plantain and when you are near the blade, use the hand guard to finish. If you don't have a mandoline, not to worry! You can simply slice the plantains thinly with a knife. 

Throw the sliced plantains into a large mixing bowl and combine with lime juice, melted coconut oil, chili powder, garlic and salt. Give them a quick toss and lay out evenly on a baking sheet. 

Into the oven they go for 40 min, flipping halfway through. These are best when eaten straight from the oven - serve as a side dish or eat them as a snack all on their own!

Chili Lime Baked Plantains

Prep Time: 5 minutes

Cook Time: 40 minutes

Servings: 4

Ingredients

• 2 slightly ripened plantains (not green, but not completely brown)
• Juice of 1/2 lime
• 1 tbsp coconut oil, melted
• 1/4 tsp chili powder
• 1/4 tsp garlic granules
• 1/2 tsp Kosher salt

Directions

1. Preheat oven to 350F. 
2. Thinly slice plantains, either with a mandoline or with a knife. (USE CAUTION with mandoline!)
3. Toss with lime juice, coconut oil, chili powder, garlic and salt. 
4. Evenly lay out the plantains on baking sheets lined with parchment paper. 
5. Bake for 40 minutes, flipping halfway through. Enjoy!

Nutritional info (1 serving = 1/4 of recipe, approximately 1/4 cup)

136 Calories - 1 g Protein, 24 g Carbs, 4 g Fat