Strawberry Avocado Salad

I made you a salad…and by you, I mean me.

And if it’s alright with you, I’m just going to tell you how to make this salad without all the fuss of an actual recipe with measurements. Cool? Cool. Because really, who measures out vegetables for their salad? I can get on board with measuring salad dressing ingredients, but I guarantee you I’m gonna put as much avocado in my salad as I want, regardless of what a recipe calls for. Yeah, probably double what the recipe calls for, because double avocado means I’m double happy, and when I’m double happy, good things happen. Like layer cake. But I’m getting ahead of myself. You’re just gonna have to hold your horses for that one.

So, about this salad: it’s so good. Good enough to fill a giant bowl all for yourself and call it a meal. Good enough to fill an even more giant bowl and bring to a party…but then you’d probably have to share it. That’s not ideal.

Start with a generous pile of arugula. Layer with cucumbers, sliced in thin half moons. Add lots of strawberry slices and as much chopped avocado as your heart desires. Top with chopped pecans and blue cheese (or not, vegans!). For dressing, drizzle with olive oil, balsamic vinegar, and a little bit of agave. You can even crank some freshly ground pepper on there. I sure did. Now dig in! Bask in strawberry avocado bliss.

I should add that I’m showing a rather impressive amount of self control here by not ending this post with a picture of one or both of my puppies. I love them so much…possibly even more than I love this salad. Possibly.

~ Becky, a skinnyfat girl

Accidental Genius

Red velvet pancakes.  They sound brilliant, right?  I certainly thought they would be a good idea.  Of course, it would be completely un-skinnyfat of me to use food coloring, so I decided to use beets.  Now from the internet research I did, it seemed like using beets to make red velvet cake is pretty much a hit or miss, with more people missing than hitting.  I figured I’d still give it a shot.

Yeah, my red velvet pancakes were not so red and not so pretty. 

However, my complete failure at producing beautiful, naturally scarlet pancakes, were a near stroke of genius.  These pancakes were so soft, so fluffy, so delicious.  I knew I was on to something.  My next version of the pancakes were, in a word, divine.

Oh, So Fluffy Pancakes (No Buttermilk Needed)

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons stevia (or 1 packet)
  • 3/4 cup canned coconut milk
  • 1 tablespoon vinegar (I used pomegranate vinegar)
  • 1 tablespoon butter or healthy substitute
  • 1 small yellow squash, chopped or sliced

To begin with, mix all of the dry ingredients in a bowl. 

Check out my humongous bag of whole wheat pastry flour!  It’s so big, the laundry room is the only place it fits in my apartment.  I love Amazon! 

Okay, ignore my rant and keep mixing the dry ingredients.

Then slice the squash.

Blend the squash along with the butter, milk, and vinegar.

Mix wet and dry ingredients together.

Preheat your frying pan to medium heat.  Once the pan is heated, then you can pour and form your pancakes on the pan.  I always like to transfer my pancake batter into my liquid measuring cup or blender, it helps me to pour the batter more easily. 

Your pancakes should be ready to flip when they get fluffy and bubbly, like this:

See how pretty?

I used pumpkin puree, cinnamon, peanut butter, and maple syrup to make the perfect pancake stack.

The cream at the top is coconut whipped cream.  You can find Katie’s version of it here

I had these pancakes for lunch  the past two days.  Yes, I have no shame in eating pancakes for lunch.  If it’s good for breakfast, it’s also good for lunch and supper.  I think I have my new mantra. 

Until next time, try pancakes for lunch.

~Elesha, a skinnyfat girl

Jicama Pear Salad with Orange Vinaigrette

Step aside, boring sandwich and Diet Coke, because lunch at the office just got a whole lot more interesting.

No, you’re not in a pricey restaurant, you’re in the break room. This salad may sound fancy, but it’s really quite simple to put together, chock full of nutrients, and, best of all, entirely scrumptious!

I know what you’re thinking: those are some GIANT raspberries. Yup. Gigantic, delicious raspberries that were on sale, 4 cartons for 5 bucks! Definitely the best $10 investment I’ve made in a while. I didn’t initially plan to put them in my salad, but it turns out they add a necessary tartness.

I don’t know about you, but I’ve had enough of this heat and am really quite ecstatic about not having to put my head in the freezer anymore! And I’m sure my sad lawn will be grateful for a break from the unrelenting sun after being scorched for three months straight.

We have a tiny, random green spot in the yard. We call him "Patchy". We haven't had to mow since the first week of June because SUMMER IS A MURDERER.

This will be the last hoorah for summer recipes of the year, though I can’t promise that I’ll stop drinking strawberry coconut smoothies anytime soon. This salad is light and fresh – a great way to celebrate the last week of summer.

Jicama Pear Salad with Orange Vinaigrette
Serves 4 (or, ya know, just me)

Ingredients:
1 medium pear, sliced
1/3 cup jicama, peeled and chopped
1/3 cup toasted pecans (I only had raw almonds, but they tasted great, too)
1/4 cup raspberries, chopped
3 cups chopped Romaine lettuce
3 cups chopped dark, leafy greens (kale, chard, spinach; I used collard greens)
Optional: If you eat dairy products, goat cheese would be a wonderful addition!

For the dressing, combine the following ingredients and mix well:
1/4 cup freshly squeezed orange juice
1.5 T white vinegar
1 T agave (optional)
1 T olive oil (optional, I omitted)


Chop all of your ingredients. For collard greens, kale, and swiss chard, it’s preferable to remove the bitter spines from the leaves.

Toss the greens with the vinaigrette. Because it’s strong, you may not need to use all of the dressing, so add half, taste, and go from there. Divide onto four salad plates and garnish with all additional ingredients. Serve immediately.

What’s special about this salad is that it has so many different things going on at once. The citrusy vinaigrette brightens up the strong, dark flavor of the greens, jicama adds an earthy, root flavor, raspberries provides tartness, the pear is sweet and fruity, and pecans finish it off with a nutty crunch. I imagine goat cheese would add a lovely creaminess.

Of course, I have to mention that the fact that fresh, raw green leafy vegetables contain high doses of chlorophyll, easily digestible proteins, enzymes, and a wide range of vitamins and minerals. They’re an easily accessible superfood that should be eaten daily. Berries are among the fruits highest in antioxidant content and are excellent sources of several phytochemicals that seem to help block cancer development. Additionally, nuts, pears, oranges, and jicama offer other health benefits. Your body will LOVE this super salad!

Powerful and tasty all at once? That’s why I eat four servings.

~Becky, a salad freak skinnyfat girl

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