The Perfect (Mexican Style) Lunch Salad

If I could describe the perfect lunch, it would be this salad. Well, I mean actually a lunch with my friends and no kids would be great too. Also Nordstrom’s cafe, a day at the spa followed by a healthy lunch, and maybe a meal on the beach with Fernando or my husband applying sunscreen sounds fabulous as well…

But other than that, this is my idea of the perfect lunch.

The Mom Salad, The Best salad to get you through a busy day!

Being a mom with 3 kids under 5, lunch time is kind of the “Ok, we are halfway through the day” period. We made it through the morning, I’m still awake, the kids are…well, ok the kids are still in their pajamas. BUT, we WILL get dressed after this. Unless I need a nap. Then, we will probably just wear our pajamas and…BE ONE STEP AHEAD OF BED TIME! #momwin

The Mom Salad, The Best Salad to get you through a busy day!

Usually by lunch time I am starving because I ate at 6 a.m. when my kids woke up and I need something that excites me. Obviously a cheesecake would do, but this is a healthy lifestyle blog and I need to portray that I never have cheesecake for lunch.

That’s why I love HUGE LOADED salads with creamy dressing. I love kind of adding everything I am craving at the moment into one dish and eventually into one bite. I’m not obsessed with food or anything. Usually these salads will last me 2-3 lunches, and even be a late night snack when again I decide against cheesecake. Just reserve the avocado and salad dressing until each serving and you are good to go!

The Mom Salad, The Best Salad to get you through a busy day!

I have made homemade dressings before, but ever since my 3rd pregnancy I just love ranch. More than fernando on the beach. I’ve been using these Bolthouse Dressings for a while now and have become somewhat addicted. #notsponsored

Feel free to use the dressing of your choice!

For the roasted chickpeas, I always use THIS recipe!

The Mom Salad, The Best Salad to get you through a busy day!

The Perfect (Mexican Style) Lunch Salad
 
Ingredients
  • 1 head of curly kale, washed and thinly sliced
  • ½ bunch cilantro, chopped
  • 3 green onions, sliced
  • ½ cup sliced olives
  • 1 c. halved baby tomatoes
  • 1 c. roasted corn-recipe below
  • 1 c.roasted chickpeas-recipe above
  • 1-2 avocados
  • 1-2 slices lime, juiced over salad
  • opt: crushed tortilla chips
Instructions
  1. (Roast the corn)
  2. Turn the oven broiler on low.
  3. Add FROZEN corn to a baking sheet. Drive with 1½ tsp. olive oil Sprinkle with salt and pepper.
  4. Place in the oven and cook until the corn has roasted into a crunchy but still soft texture. Toss the corn every so often. (This will take any where between 5-10 minutes.)
  5. Assemble the salad.
  6. Add kale, cilantro, and green onions to a large bowl. Toss to mix.
  7. Next add the rest of the toppings. (Reserve the avocado and lime juice until ready to serve)
  8. Drizzle with salad dressing, avocado, and lime juice when you are ready to eat.
  9. Enjoy!

 

The Mom Salad, The Best Salad to get you through a busy day!

For the record, if my kids stay in their pajamas all day we change them into new ones before bed.

Usually.

Kale and Quinoa Sweet Potato Salad

*If you are looking for the perfect salad to go along with your holiday meal to balance out all of those unhealthy goodies, this Kale and Quinoa Sweet Potato is perfect!*

You guys, I can’t even explain how many times I think about what I (we) will eat next when we are on vacation. Mix that vacation with a HOLIDAY vacation, and basically all I think about is what I’ll have for breakfast, where we are going for lunch, is there a dessert place near by, how about a holiday dinner, and will there be a chocolate fountain that I can lay under before I go to bed?

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Obviously I should see a doctor about this obsession, or be put in a straight jacket, but let’s put all those issues aside for a second to talk about this salad.

This is the salad that you make if you want people to eat kale.

This is the salad you make if you’ve had too many bites of gingerbread cookies, even one that you found on the floor.

This is the salad that you bring to a holiday dinner so that you can have your garlic butter cream cheese mashed potatoes sitting next to it on your Christmas plate.

This is THE salad.

Kale & Quinoa Harvest Salad via The Diva Dish

Will it cancel out the chocolate cake or the ‘we stopped counting at 7’ rolls you’ve had.

No.

But at least you had kale on Christmas, and for some people that just might be the Christmas miracle.

Especially if your my husband, because that fool has a serious Christmas roll problem. And yet he maintains that 150 pound figure so well…

Kale & Quinoa Harvest Salad via The Diva Dish

Kale & Quinoa Harvest Salad via The Diva Dish

Kale & Quinoa Harvest Salad via The Diva Dish

Kale & Quinoa Harvest Salad via The Diva Dish

Kale & Quinoa Harvest Salad via The Diva Dish

5.0 from 1 reviews
Kale and Quinoa Harvest Salad
 
Ingredients
  • 1 head of kale, rinsed and chopped/thinly sliced and chopped
  • ½ c. dry quinoa, cooked according to package directins
  • 2 sweet potatoes/yams, peeled and cut into chunks
  • 2 TB. olive oil
  • salt, pepper, cinnamon, nutmeg
  • ½ c. dried cranberries
  • ½-3/4 c. crumbled feta cheese
  • ½ c. chopped pecans, roasted and salted
  • (dressing)
  • ½ c. olive oil
  • ⅛ c. balsamic vinegar
  • ⅛ c. red wine vinegar
  • ¼ c. dijon mustard
  • ¼ c. pure maple syrup
  • 2 tsp. chopped garlic
  • salt/pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. On a baking sheet, add the chopped potatoes. Coat with the olive oil and toss. Sprinkle with a good toss of salt, pepper, a little bit of cinnamon, and a few dashes of nutmeg. (No measuring, just coat.) Toss the potatoes around, and roast in the oven for 10-20 minutes, occasionally tossing them. Roast until the potatoes are soft.
  3. While the potatoes are roasting, assemble the salad.
  4. To a bowl add the kale, quinoa, cranberries, feta, and pecans. Toss.
  5. Once the potatoes are done and COOL, add them to the salad.
  6. When you are ready to serve, make the dressing.
  7. Whisk all of the dressing ingredients together and coat the salad. (you might not need all of the dressing.)
  8. Serve immediately.
  9. (If you are making this for a party, add the dressing before eating the salad.)

 

Kale & Quinoa Harvest Salad via The Diva Dish

Kale & Quinoa Harvest Salad via The Diva Dish

Kale & Quinoa Harvest Salad via The Diva Dish

Kale & Quinoa Harvest Salad via The Diva Dish

Kale & Quinoa Harvest Salad via The Diva Dish

Kale & Quinoa Harvest Salad via The Diva Dish

I hope everyone has a wonderful Christmas and holiday season!! May your hearts and belly’s be full!

 

 

Chopped Thai Salad with Peanut Dressing

Salads have become my mommy life saver recently.

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This is not a fabricated sentence at all, so believe me when I say this…

My baby slept 45 minutes total during the day yesterday. That’s right. 45 minutes. Not a solid 45 either, I just added all the minutes she slept and it was 45.

I had a little heart to heart with myself and realized that maybe it’s not a coincidence that all three of my children are horrible sleepers. I think I sleep trained them that way.

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That being said, when it comes to meals for myself, I need them to be quick. Obviously a s’mores pop tart would do the trick, but seeing that I’m trying to kick my butt back into shape I’ve been stuffing my face with salad beasts!

I love salads! Even the simple ones like lettuce and tomato :). But since I’m nursing and I’m hungry 90% of my life, I need it to be filling.

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I’ll usually prepare a large salad/salad ingredients once or twice a week and have it last me a few days for ‘quick mama lunches.’ Then I’ll sometimes use leftover proteins from dinner to add on top, and if I’m lucky and have a ripe avocado I will throw that on too!

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But my favorite part of a salad is always the dressing. Always. A good salad dressing can make or break that salad beast, and I wish I was the kind of girl that was good with a little lemon juice and EVOO…

Nope.

Just like I wish I was good with just eating a strawberry and calling it dessert. I.Just.Can’t.

Unless it’s covered in chocolate. That’s a different story.

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5.0 from 1 reviews
Chopped Thai Salad with Peanut Dressing
 
Ingredients
  • (For the Salad)
  • ⅓ green cabbage, thinly sliced, roughly chopped
  • ⅓ purple cabbage, thinly sliced, roughly chopped
  • (opt.) ⅓ ice berg lettuce, thinly sliced
  • 1 bunch cilantro, chopped
  • 1 bunch scallions, chopped
  • 1 red pepper, cut into thin slices
  • 1 large carrot, sliced into thin pieces and roughly chopped
  • ½ cucumber, skin removed, diced
  • ½ c. baby tomatoes, I used yellow, cut in halves
  • ⅓ c. diced peanuts
  • 2-3 small avocados, diced
  • (opt.) chicken, grilled or shredded
  • (opt.) crispy wontons or Chinese noodles
  • (For the Peanut Dressing)
  • ½ c. peanut butter
  • 3 TB. soy sauce
  • Juice of one lime
  • 2 TB. coconut or brown sugar
  • ½ tsp. sesame oil
  • 1 chopped garlic clove
  • ½ c. water**
  • **If you refrigerate the dressing for a few hours it will become thicker as it sits. You may need to thin in out with a little water before adding to the salad.
Instructions
  1. Assemble the salad on a platter with all of the ingredients. Leave out the chicken and avocado for those that don't want it. (If you are planning to use this salad over the coarse of a few days, don't use the avocado until you are ready to eat it, that way it doesn't brown.)
  2. In a small blender or food processor, add the salad dressing ingredients and blend until creamy.
  3. Add the dressing to the salad and toss,before serving. OR, if saving the salad for the next few days, use salad dressing on your individual salad and keep dressing covered in the fridge.
  4. Enjoy!

 

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Now…

Someone tell me how to properly sleep train, otherwise, this mama just might start eating s’mores pop tarts for dinner.

Spring Citrus Kale Salad

The other day as I was making a kale salad, my cousin looked at me and said, “Isn’t it funny how now you are eating that, but back then it was a decoration on your steak plate!”

Citrus Spring Kale Salad

Years ago, the thought of eating kale would have been a laughing matter to me. If kale was in fact that veggie on the plate, I gladly scooted it over and face planted right into some creamy mashed potatoes.

(I think I might still do that?)

Luckily for me, my family have taken that spot and forcefully push their veggies to the side along with an exaggerated, “OMG THAT LOOKS LIKE POOP!” Husband, please don’t say poop at the dinner table…

That’s right, you heard me. My family doesn’t love veggies. I know you probably assumed the first thing my kids ask for in the morning is a carrot, but no my friends. Wrong.

Spring Citrus Kale Salad from The Diva Dish

They ask for Lucky Charms…Every day. And every day I say No. Then they cry, tell me I’m a mean mom and how we aren’t best friends. My husband is so dramatic.

ALL before 7 a.m.

So imagine my reaction when I placed this kale salad on their dinner plate the other night and everyone started gobbling it up. Excited? Shocked? Happy?

Spring Citrus Kale Salad from The Diva Dish

Is there a feeling that describes Booya? I could picture it so clearly…

Kale salads being requested every night. Kids screaming for veggies and hummus as a snack. Fighting for the last scoop of vegetables at dinner…

Spring Citrus Kale Salad from The Diva Dish

Spring Citrus Kale Salad from The Diva Dish

None of that happened and they still asked for marshmallows for breakfast this morning…

But they ate a kale salad for dinner last night, so I guess you could call that a win in my eyes.

Boo-ya.

Spring Citrus Kale Salad from The Diva Dish

Spring Citrus Salad
 
Family Friendly
Ingredients
  • 1 head curly kale
  • 1 c. strawberries
  • 1 c. clementines cut in half
  • 2-3 ounces of goat cheese
  • 3 TB. slivered almonds
  • Dressing:
  • Zest of 1 large orange (1/4 c.)
  • Juice of 1 large orange
  • 2 TB. olive oil
  • 1 TB. honey
  • 1 garlic clove smashed or grated
  • 1 TB. greek yogurt
  • salt and pepper
Instructions
  1. using a cutting board, remove the leaves from the stems of the kale.
  2. Roll the leaves up and slice them. Place them in a bowl.
  3. Make the dressing by whisking everything together in a small bowl. Pour it over the kale salad and toss to coat.
  4. Next add strawberries, oranges, and almonds. Toss to coat.
  5. Top with Goat cheese.
  6. Allow to sit for a few minutes for the dressing to marinade.
  7. Serve and enjoy!

Salad adapted from HERE

Spring Citrus Kale Salad from The Diva Dish 

I think the reason why this Kale salad was so family friendly were for the following reasons:

I used fruit in the salad, which is one of their favorite foods. The bright strawberries and clementines automatically drew them in.

The salad was frilly like a tutu. This really drew my husband in ;). Before I served it, I told my girls that the salad was frilly like a tutu and it got them excited. I know it sounds crazy, but when you have a 2 and 4 year old daughter, you will understand.

Spring Citrus Kale Salad from The Diva Dish

I’m hoping I can pull another fast one on them again for dinner this week, but we shall see. I think my husband is on to something.

My Husband’s Favorite Salad-Mexican Grilled Chicken Quinoa Salad

Don’t let that incredibly bright and charming sexy smile fool you…

My husband is one of the pickiest eaters I know. But in HIS defense, he is picky in my standards and probably not real life standards. I will say that he’s really easy to please when it comes to what he likes to eat. The problem is his wife who likes to make it all that more difficult for him.

You know…Just fulfilling my wifely duties of making easy things hard.

He’s like, “Wife, just make me frozen tacquitos for dinner topped with melted cheese.”

And I’m like, “Are your frackin crazy?! I will definitely not make that! I’m just going to make tacquitos from scratch, but a vegan version, and we will top it with salsa…k?”

Don’t even get me started on picking a place to go out to eat.

Hubs is like, “Babe. Taco Tuesday at Del Taco. Right now. Sounds amazing!”

Wifey is like, ” Ha in your dreams lover boy, I don’t do drive throughs! Let’s go to that sit down place that serves expensive organic food and bring our two screaming children…k?”

We were definitely meant to be.

So besides being partially the worst wife ever, I do try and please my husband occasionally and feed him the food he loves. BUT in MY defense, he eats out for lunch every day. So you have to understand he gets his taco tuesday, hamburger wednesday, and chicken wings thursday…

So I don’t feel so bad when it’s, “Welcome home lover buns! Hope you like vegetables!!”

Printable Recipe for Chicken:Seasoned Grilled Chicken

Printable Recipe for Pico De Gallo:Pico De Gallo

Printable Recipe for Salad:Mexican Grilled Chicken Quinoa Salad

Also, Check out our favorite salad dressing topping : Copycat Chili’s Salsa. Recipe from Chef in Training! Bonus, this is my hubs favorite restaurant. Bonus #2: He likes to mix a little with ranch for his salad dressing.

I guess what I’m trying to say is that in marriage…the main thing is to be selfless. And don’t you think it would be selfish of me if I didn’t share with my husband all my favorite foods?!

Good. I’m glad we are on the same page.

 

Guacamole Kale Salad

87% of people in the world think kale is the most disgusting food there ever was.

(Note: This study is not accurate. I made it up.)

The average person doesn’t consume kale even on a weekly basis…or so I’m assuming. And quite honestly, I didn’t even know kale existed until I started getting into healthy eating. And when I first learned about kale I thought it was that fake looking lettuce they put on your plate when you ordered stake at a restaurant. Is that kale? I’ll never know…

Luckily for you (and me), I was devoted to finding a kale recipe that people could stomach without realizing they were eating…kale. (I’m an excellent writer and convincer aren’t I?) Everybody loves guacamole. And for those that don’t, you probably should see a therapist. Make that guacamole chunky and full of flavor, and you can find yourself singing, “Ay Ay Ay!” Turn that guacamole into a dressing to disguise an unappealing lettuce and well…

That my friends is how you should consume kale.

And if not…you should probably hang out with that person who hates guacamole. You guys would be perfect together.

Printable Recipe Here: Guacamole Kale Salad

I’m pretty sure after eating this salad, those 87% will change to 10%. (The 10%-ers are the people who hate everything that taste delicious.)

🙂

Have a great rest of your week! Be back soon!! 🙂

Summer Salmon Salad w/ Honey Dijon Dressing

Can we talk about something for a moment?

I’m not a fan of fish. I like to look at most of them when they are alive, and in high school I DID want to work at Sea World, but seriously…chills.

I will never understand how my husband can order fried calamari. It comes to the table with it’s body shape still in one piece, legs and all!! Like, hello little octopus, let me dip you in nasty marinara and chew your tentacles right up. Oh how incredibly delicious, don’t you just love tentacles!!??

Don’t ever do that again husband…never. Nothing good will ever come your way following a dinner like that.

But alas, I’ve given salmon a few chances, and although I admit it’s still hard for me to swallow at times, the more I dress it up the more I can handle it.

Unless the butcher gives you the salmon that has the black shiny scaley skin still attached, basically reminding me that it’s a fish.

Don’t ever do that again butcher. Never.

Printable Recipe Here: Summer Salmon Salad w: Honey Dijon Dressing

Honestly, I ate the whole salad. The dressing soaked right into the cooked salmon, taking any sort of ‘fish taste’ away that it contained! My husband also ate the WHOLE dinner, which is like, “Can I get a hallelujah?!”  He is NOT a fan of salad, or greens, or anything that wasn’t made from a red headed clown wearing too much lipstick. But I figure he’s ordered more than my liking of fried octopus, so he can eat a salad or two. And PLUS…He ended up loving it.

But this doesn’t mean I will like fried calamari if I were to try it ok…

I don’t do tentacles. Ever.

 

Strawberry Broccoli Salad & How to Get Your 2 Year Old to Eat It

If you are here because you want to know how to get your two year old to eat broccoli, well then your in the right place.

It’s quite simple really, and I don’t know why I didn’t think of it years ago!

Dip it in chocolate, and tell them it’s candy. It’s the only way…

Honestly I’m just kidding, but at times I’ve been so desperate I’ve almost gotten a bottle of chocolate syrup and said, “Here kid, pour a little of this on top of your dinner and take a freakin’ bite for crying out loud!”

I wish I could stand before you today and say that my toddler has LOVED everything I’ve given her, but truthfully she hates food. Like literally, I don’t know where she comes from :). Even some of her favorite foods she will put up the biggest fight to eat well…just because she can. She’s learned she can say no, yes, and make her own decisions now and it’s a lot more fun than listening to mom.

So parents, don’t be worried. I truthfully feel it’s not usually the parents fault if they are doing all they can, and introducing healthy food on a regular basis. Some kids just hate eating…

(My 8 month old however can’t stop eating, in fact I’ve never seen a child eat that much. Goes to show that each kid is different!)

So when it comes to introducing things such as vegetables, which are definitely not on the list of ‘Toddler Approved Foods’, here are my suggestions:

It might sound crazy, but for daughter this was everything! She loves to sing, and does it all day long, so naturally we came up with a song about broccoli! I think it helps introduce the food in a more exciting way, which definitely can help! Here is the song we came up with:

Even I am not a fan of a handful of raw veggies, so in order for them to become somewhat appealing to the eyes of the toddler you’ve got to fancy it up! Whether it’s roast it or cook it, kabob it and serve it with their favorite dip, you have got to make it fun. My daughter loves when I serve her food on a kabob! It makes it so much for fun to eat!

I wanted to do something a little more fun with my daughter and make a salad of items she loved and picked out her self, that way when it came time to eat it we could talk about how SHE made it and how yummy it was! For this broccoli salad, I knew I wanted to pair it with strawberries because she absolutely loves them! Then I made her decide between which nut she wanted, slivered almonds or cashews. (She tried a bite of each one and told me which one she liked more.) Then I had her take a bite of some roasted coconut to see if she liked it, and she did and wanted to add it. Everything was appealing to her taste, that way she would enjoy it!

There might be a chance that you could make this salad with your picky eater and they might say, H to the No am I trying that mom! Don’t get discouraged, but keep trying. The more you put that broccoli on their plate, the more used to it they get, and may actually give it a try! 🙂


5.0 from 2 reviews
Strawberry Broccoli Salad
 
Prep time
Cook time
Total time
 
This doesn't have to be JUST for toddlers, I can see it being served at many dinner parties, bridal showers, or a nice mommy lunch! 🙂
Serves: 3 cups
Ingredients
  • (For the Salad)
  • 1½ c. chopped strawberries
  • 1½ c. broccoli, cut with most of the stems removed
  • ¼ c. salted cashews, chopped
  • 2 TB (or more) toasted coconut
  • (For the Dressing)
  • 2 TB. greek yogurt, plain
  • 1 TB. balsamic vinegar
  • 2 TB. honey
  • sprinkle of cinnamon
Instructions
  1. Add salad ingredients to a medium sized bowl and set aside.
  2. In a separate small bowl whisk together salad dressing, then pour over top of salad.
  3. Can serve immediately, or will do great in the fridge for when ready to serve.
  4. (If serving later, add in coconut just before serving)

If all else fails drizzle a bottle of chocolate sauce on top of their plate, then pour remaining chocolate sauce into your open mouth…

It’s the only way.

 

 

 

 

Lover’s Salad with Easy Balsamic Dressing

I’ve always been that kind of girl…

The one who always orders a salad when going out to eat. It’s like my husbands favorite quality about me…

Not.

I also always order water, change and switch 50% of the salad toppings, and usually end up sending it back because the order is All Wrong! And just when I can’t be annoying enough, I slowly start sneaking bites off of other people’s meals because my lettuce and water weren’t satisfying enough.

Pain.In.The.Butt.

I can only think of like 1 or two places that have amazing salads, and it’s all because of their toppings. I’m a 75% toppings and 25% lettuce kind of gal. Add a bomb dot com dressing and I basically could eat salad every single meal. No need to build a plate of everyones leftovers.

It just causes lots of weird looks, and less invitations to go out to eat.

Lover’s Salad with Easy Balsamic Dressing

*I call this Lover’s Salad because I’ve topped it with every RED topping imaginable. It really is super versatile, and you could change it up on a whim. It’s not a fancy salad that takes a lot of work, more of something that you could make quickly and enjoy that night! Don’t forget the bomb dot com salad dressing to go alongside! 

Ingredients:

Green & Red Romain Leaves

Red Apples

Red Grapes

Dried Red Cranberries

Strawberries

Cherry Tomatoes

Parmesan Cheese Shavings

Candied walnuts/pecans

Chicken cooked with Cranberry BBQ Sauce (optional-not pictured)

Easy Balsamic Dressing

Ingredients:

2 TB. Greek Yogurt-optional

1/4 c. good quality balsamic vinegar

1/4 c. olive oil

1/8 c. honey

1 tsp. dijon mustard

Salt&Pepper

Directions:

 1. Whisk all ingredients together until combined.

Oh, one more thing.

Don’t forget your hot red lipstick to go with your Lover’s Salad…

 

Healthy/Natural Homemade Cafe Rio Sweet ‘Chicken’ and Creamy Cilantro Dressing

Since moving to a new state, we’ve been lucky enough to live quite close to one of my husbands favorite eating places. Actually lucky for him, not so lucky for me…

If you’ve ever been to Cafe Rio, you know that they make these fresh, soft, carb-licious tortillas. Their sweet pork is like a dessert, and that freaking dressing…

Holy heck. I could drink, bathe, and wash my hair with that dressing.

Too much?

I say it’s not lucky for me because as a person who tries hard to eat healthy and natural foods often, the second we get to Cafe Rio all I want to do is order 5 tortillas and a grande dressing and go to down. It’s dangerous.

So when I looked up the copycat recipes on line, I found that my husbands favorite sweet pork was made with well…A lot of sugar. DUH. Lots of soda, and lots of brown sugar. My husbands dream. A healthy wife’s worst night mare. As for the dressing, I figured it was mayo based and I was right!

Did I mention it’s really delicious?

Now…I’m not saying it’s wrong to eat the real thing, or make it at home the way it was intended to be made. I’ve definitely drank that green sauce more than I would like to mention…

This was more like a challenge I wanted to give myself, to see if I could do it. To see if a recipe really needed soda and mayo, and how I could possibly replace them.

Let me put it this way:

My husband thanked me for PICKING up his favorite meal for dinner.

That’s hot.

Homemade Cafe Rio Sweet Chicken

* Cafe Rio is famous for their Sweet Pork, not Sweet Chicken. But since I’m not a pork eater, I figured swapping it with chicken could and would totally work!

Ingredient:

2 lb. cooked chicken*-shredded

Homemade Enhilada Sauce

1/4 c. sparkling water

1 c. maple, coconut, or date sugar-you could probably get away with 1/2 c.

12 oz. green chilies

salt, pepper, and garlic salt to taste

*The best way I have learned to cook my chicken is to liberally salt and pepper the chicken, then generally coat it with coconut oil. Cook at 350 for about 30 minutes, or until done. You could also easily sub beans for chicken, and  create a baked beans type of dish, which would work well with the dish too!

Directions:

1.  Prepare and cook your chicken. While it’s cooking, make the homemade enchilada sauce.

2. The enchilada sauce will make about 3 c. of liquid. In a crockpot, add 1 1/2 c. of prepared enchilada sauce. Then save the extra sauce to top on burritos or to make enchiladas with the leftovers.

3. Along with the 1 1/2 c. of enchilada sauce, add the sparkling water, green chilies, and sugar. Add the cooked shredded chicken and warm the chicken with the sauce for about 30-60 minutes. (I used the warm setting, but you could also use low/med heat. Just make sure not to overcook it.) Season with spices to desired taste.

Homemade Cafe Rio Creamy Cilantro Dressing

*Originally this recipe calls for 1 cup of mayo and a prepared ranch packed.

Ingredients:

1/2 c. non dairy milk mixed with 1 tsp. apple cider vinegar-OR-1/2 c. greek yogurt (Yogurt might add a more sour taste though)

1/2 c. plain hummus (I used Sabre brand)

1/2 bunch cilantro

2 tomatillos

1 jalepeno, seeds removed (optional)

juice and zest of 1 lime

2 TB. dried parsly

1 tsp. dried dill

1 tsp. garlic powder

1 tsp. onion flakes

1 tsp. dried chives

1/2 tsp. dried basil

1/2 tsp. pepper

Directions:

1. Blend all together, then let sit in the fridge until ready to serve!

Now, the way to layer a Cafe Rio salads is like so:

-Large Whole Wheat Tortilla

-Black Beans

-Cilantro Rice (Brown)

-Lettuce

-Pico Salsa

-Guacamole

-Sweet Chicken

-Chopped Cilantro

Oh..And that dang good dressing

OR, if you are a into the wet burritos, make yourself a burrito with all the fixings, top with the extra enchilada sauce and some cheese and melt in the double broiler for a few minutes. Top with the Cilantro dressing, and dig in!

And if your wondering how to get your child to eat their very first salad ever….

It’s all about the dressing my friends….It’s liquid gold.