Sunday’s With Joy: Shrimp Mango Salad with Maple Mustard Almonds

With all the cookie munching going on around here and while burying myself in mounds of butter, sugar and flour I noticed LTSL has been lacking something.

Something VERY important.

A salad.

Children of the playground, the fact is life is about balance.

It should be a mix of eating healthy, exercising, laughing, loving, having great friends and family … aaannndd of course a cupcake РРor two. But all in moderation.

Personally, I work out and eat well Monday to Thursday and then on the weekend (yes, my weekend starts on a Fridayūüôā )¬† I allow my body to rest and indulge in a little sweet satisfaction.¬† Honestly, I hate working out. HATE IT. I cry, scream and curse the entire time. But after – – I feel like superwoman and I‚Äôm happy to go about my day.

I also do it because I like eating things like this … and do we even have to go into my cookie cravings.  But I save that for the weekend.

During the week, I need salads ‚Äď whole grains ‚Äď lean meats and to have my cupcake kicked when I work out. I crave fresh vegetables and the crunch of an apple ‚Ķ or two.

I need it all. And it needs to be pretty. And delicious.

This week, I worked my magic and added a splash of Sunday’s with Joy and….

Taaadaaaa!!

Shrimp Mango Salad with Maple Mustard Almonds

1/2 Cup of Joy The Baker‘s Honey Mustard Cashews (see below for alterations)

2 Firm Mangos ~ thinly sliced

1/2 Sweet Bell Pepper ~ thinly sliced

1 Medium Carrot ~ thinly sliced

2 Cloves of Garlic ~minced

2 Tbsp each of fresh Cilantro ,Basil, Mint and Thyme ~minced

2 Tbsp Lime Juice

1 Tsp Granulated Sugar

1 Tbsp Fish Sauce

1 Tbsp Sriracha Sauce

1 Cup of pre-cooked shrimp, seasoned to taste with Salt and Pepper

Directions:

Joy The Baker’s Honey Mustard Cashews

*Note: I used Joy’s recipe, that can be found in her fantastic book … buy it, trust me. It’s a classic and a keeper. It doesn’t even have time to sit on my shelf. I¬†substitution Maple Syrup for the mustard and used Almonds instead of cashews.

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Shrimp Mango Salad

Prepare all of the ingredients, as advised above.

Toss together all of your vegetables and seasonings.

In a small bowl, whisk lime juice, sugar, fish sauce and Sriracha.

Add your salad dressing, to your vegetable and herb mixture and toss.

Top with shrimp and sprinkle with Almonds.

With all this yummy action, I don’t mind skimping on the sweet treats for a while.

Enjoy my sugarpies

Xoxox

Opa! Quinoa Kale Greek Salad

I’ve come to the conclusion that I need a pool boy.

A young good-looking man, that is well toned but not huge. He should have great hair, and the greatest smile.

He would be kind, and have amazing hands to delicately massage sunscreen on me.

His day would be spent brining me iced cold drinks and yummy snacks as I sit by the pool lounging in the sun ‚Äď in a classy but still sexy bikini.

In this little wonder world, I would also be a size 2 and continuously scarfing down cupcakes …

A girl can dream can’t she?

Instead, I work Monday to Friday ‚Äď suffer from humidity inflicted frizz ball hair and I don‚Äôt even have a pool.¬†¬†

Size 2 ‚Äď nope.

Scarfing down cupcakes … well that still happens :) 

In both my dreams and reality one thing stays the same РРI don’t want to do anything when it’s scorching hot outside.  

So we resort to bingeing on  salads.

This week, we went Greek and it was perfection. Add some grilled chicken or salmon and you’ve got yourself a meal!!

Opa! Quinoa Kale Greek Salad

1/4 Cup Quinoa

1 Tsp Black Pepper

1 Tsp Onion Powder

1 Tsp Salt

1 Tsp Garlic Powder

1 Tsp Dried Parsley

1 1/2 Cup Water

1/2 Cup Chopped Cucumber

1/2 Cup Baby Tomatoes

1/4 Cup Chopped Red Onions

1/2 Cup Kalamata Olives

1 Cup Shredded Kale

1/4 Cup Goat Cheese

Directions: 

Over medium heat, bring water to a boil.

Add the black pepper, onion powder, salt and garlic powder.

Add the quinoa and boil for 20 minutes ( or until all the water has absorbed).

Once the quinoa has become soft and yummy, fluff-er up!

In a medium-sized bowl, mix together quinoa – tomatoes – cucumber – onions – olives and kale.

Last but not least, top with crumbled goat cheese.

Refrigerate until ready to chow down on !! 

 

Stay sweet my loves, if anyone minds lending me their pool boy ‚Ķ let me knowūüėÄ

ohh and one more thing – – don’t forget to enter my tripple whammy cookbook giveawayūüėÄ … and now,

Stay Sweet xox

Baby Tomato Antipasto Salad

Kiddos …

This recipe isn’t deep-fried.

It isn’t drenched in¬†barbecue sauce.

There isn’t gooey cheese … and it doesn’t involve using beer to complete the recipe (although, who says you can’t enjoy a nice cold beer with a meal ?!?! :))

It’s not even finger food to be honest.

But it’s delicious. And it’s fresh. It’s loaded with veggies. And the word Antipasto makes me feel a little¬†Italian¬†(pretty much my lifelong dream)

It’s delicious and if you want, you can make this along with all your yummy goodies for Superbowl sunday.

Orrr …. I have a wicked-good idea!!

How about you make this salad today – – load up on it until Sunday and then go carb-cheese-anything&everything deep fried ¬†crazy come Game Dayūüôā

Genius huh? – – I’m all for balanceūüėČ

I’ll be honest – – that’s my plan annd I caaannn’ttt waaaaiiiiittt!!

I have to be honest though … I don’t know a single thing about football. I don’t know who’s playing this weekend ( I over heard someone say something about the patriots … mmmyea… okay, that sounds good – – don’t yell at me if im wrong). I don’t know what end zone means … nor where any of the players are supposed to run.

On the other hand …

I know it’s good to get a touch down and I know there will be amazing food on sunday. But until then, I shall chow down on this deliciousness until it’s wing day

– care to join me ?

Baby Tomato Antipasto Salad

4 Containers of Baby Tomatoes ( approximately 6 cups)

1 Cup Black Kalamata Olives

1 Cup Pimento Stuffed Manzanilla Olives

1 Cup Marinated Artichokes

1 Cup Roasted Red Peppers – chopped

2 Cups Small Pearl Bocchini cheese

5 Cloves of garlic – minced

1/3 Cup Fresh Parsley

1/3 Cup Fresh Thyme

1/3 Cup Fresh Rosemary

1/4 Cup Extra Virgin Olive Oil

3 Tbsp Sea Salt

3 Tbsp Black Pepper

Directions:

In a large bowl, add all of the the ingredients.

Mix well and ….

Eat’em up or¬†refrigerate¬†until you’re ready to mangia!!

Buon appetito Sweet Hearts!!

xoxox

Triple Berry Fennel Salad with Maple Mustard Dressing

Want to know something weird – I adore fruits in my salad…. but I don’t like fruit salad.

I’ll eat all the fruits in a fruit salad¬†separately¬†– – but add them all in a bowl and I’ll pass – weird right? I think I just don’t like them touching … I know, that sounds creepy – – sorryūüė¶

Want to know something else, I adore salads. They’re just so fresh and¬†versatile. Whatever you have on hand, throw it on top some greens – add some grains, nuts or seeds and *bham* you have yourself a salad.

Winter, spring, summer or fall РРI would be content to eat salads morning, noon and night (but then after, please pass me the most luxurious, butter filled cookie you have ;))

It’s about balance. If I eat a salad or two, I can eat desert (¬†a hundred times¬†– – what, *who said that* lol)

So, ladies and gents – – I present to you one of my favourite salads.

Triple Berry Fennel Salad with Maple Mustard Dressing

Triple Berry Fennel Salad

3 Cups Baby Spinach Mixed Greens

1 Medium sized head of fennel, finely sliced

1 Cup sliced Strawberries ( approximately 5 large strawberries)

1 Cup Blackberries

1 Cup Blueberries

Directions:

Easy-peasy : take all of the above and mix together.

Maple Mustard Salad Dressing

1/2 Cup Extra Virgin Olive Oil

3 Tbsp Apple Cider Vinegar

1 Cup Maple Syrup

1/4 Cup Dijon Mustard

1 Tbsp Black Pepper

1/2 Tbsp  Ground Garlic Powder

Directions:

Whisk together the extra virgin olive oil, apple cider vinegar and maple syrup.

Add the Dijon Mustard, Black pepper and ground garlic powder.

Refrigerate until ready to use, or add this liquid love to your salad and enjoy!!

Be Sweet, my loves

xox