Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad main

Hi there LOVElies!

Happy Spring Everyone! Open the windows, get some fresh air and best of all, lets get some delicious crisp, salads on our menus! I do have a love for my soups and crockpot, but I am itching for a change and I bet you guys are too!

So I absolutely love Asian Cuisine. Love. Love. Love it. AND I am always on the hunt for healthy sides to serve with with my Asian main courses. Don’t get me wrong, I am ALWAYS down for a great bowl of noodles or sticky rice, ALWAYS. But to be honest, on days I don’t want the extra carbs, it can be difficult to find low carb, healthy options.

I have my rockstar Salmon ready to go.. but nothing to serve it on!!

Ladies and gentlemen, I have found the perfect supporting actor here… It is a cucumber carrot salad made with a light vinaigrette and topped with what else? Sesame Seeds!

Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad main

The green onion, garlic, and sesame seeds make this simple little salad so delicious, AND the perfect pairing for your Asian inspired main dishes.

For this recipe you are going to want to make sure that you have a spiralizer. They are pretty inexpensive and will make your life soooooo much easier.. If you are in a bind you can slice your cucumbers and carrots, but the goal is to achieve that “noodle- like” shape!

Once you get the hang of it, you will be spiralizing all of your veggies into “noodles”!

I made my Hoison Carmelized Salmon and subbed this recipe for the soba noodles. For some reason, springtime, salmon, and a fresh salad are the perfect pairing! If you are looking for a nice chicken dish to make as your main course try my Sweet-n-Sticky Baked Chicken!

Happy Spiralizing!

Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad ingredients

Ingredients for your Cucumber Carrot Sesame Seed Salad

  • 2 Cucumbers
  • 3 Carrots
  • 1 Tablespoon Sesame Seeds
  • 1 Green Onion
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons of freshly squeezed lime juice
  • 2 Tablespoons of sesame oil
  • 1 teaspoon of garlic powder
  • a dash of cracked black pepper and sea salt
  • How to Prepare your Cucumber Carrot Salad
  1. With a spiralizer, cut up the cucumbers and carrots into thin, “noodle-like” strips.
  2. In a separate bowl prepare the dressing. Whisk together the white wine vinegar, lime juice, sesame oil, garlic power, and salt & pepper.
  3.  In a salad bowl mix together the carrots, cucumber and green onion.
  4. Pour over the dressing. Gently toss.
  5. Sprinkle sesame seeds over top.
  6. Serve!

If you are feelin’ fancy or have someone to impress, you can arrange your “noodles” in the shape of birds nests. It turns out to be such a lovely presentation and it will leave your friends “Oo”ing and “Aw”ing over your culinary skills.

OR

If you are like me, you will eat it straight from the salad bowl, because it is just so delicious.

Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad main2

Thanks guys for trying out this crazy little salad of mine. I hope you can use this one for many recipes to come! Share this recipe of Facebook, Twitter, or comment on how yours turned out below! I would LOVE to hear from you!

FlavorGod

Good morning LOVElies!!! Happy Thursday!!! As you all know, I’m in LOVE with @FlavorGod #FlavorGod seasonings and I just couldn’t decide on which one I wanted to use today, so… I did the typically Kaylea’s choice- “a dash of everything.”

What you need:

  • Salmon FlavorGod seasonings
  • Coconut oil

What to do:

  1. Preheat oven to 420 degrees.
  2. Place the salmon on the oven pan.
  3. Spread coconut oil and sprinkle a dash of each FLAVORGOD seasoning.
  4. Place in the oven for 12-15 mins.
  5. Enjoy!!!

Fishless Tuna Salad

 

Hello LOVElies! Here it is… My Vegetarian Fishless Tuna Salad!!! Mmm YUM!

What you need:

  • 1 can of Vegetarian Fishless tuna
  • 1/2 red onion, chopped
  • 1/2 a cup of green onion, chopped
  • 2 stalk of celery, chopped 1/2 cilantro
  • 6 teaspoons of Vegenaise fresh ground black pepper

What to do:

Mix all the ingredients together.

Enjoy! Shout out to @Consciousbox & @Consciousbite again for sending me this amazing box of goodies!!!

Want to join? Enter code “CONSCIOUSBITE” for 25% off 1 & 3 month subscriptions

Baked Chicked Breast

 

Good afternoon LOVElies! 4th of July weekend is finally over! My time in Florida is coming to an end. It’s been a blast hanging out with my family and friends. I hope to see you everyone again soon! I’ll be heading back to NoVA tomorrow. Anyhow, turning these tears into happy tears because I’m about to feed my tummy!

This juicy and delicious chicken breast was baked perfectly! It’s really simple too!

What you need:

  • 2 boneless chicken breast Olive oil spray Your favorite seasoning

What to do:

1. Preheat oven to 450.

2. Spray both sides of thechicken with olive oil and sprinkle with seasoning.

3. Bake for ten minutes, flip to the other side and bake for another 8-10 minutes.

4. Time also depends on thickness.

When chicken is finished, throw it on some salad and enjoy! Mmm YUM!

Salmon Fillet FlavorGod

Hello LOVElies! It’s been a crazy week and it’s not even over yet. I apologize for being absent lately but I have a lot on my plate. Anyhow… here’s a quick dinner recipe that you’ll love as much as I do!

What you need:

  • Center cut Salmon fillet
  • FlavorGod Garlic Lover seasoning
  • 2 tablespoons of olive oil

What to do:

Warm a large skillet with olive oil one medium heat. Season the salmon with #flavorgod Garlic Lover seasoning. Raise the heat to medium high.

Place the salmon, skin side upin the pan. Cook until golden brown on one side, about 4 minutes. With a spatula, flip the fillet. Cook for another 3 minutes. Tranfer to the plate of salad. Enjoy! Mm mm YUM!

Pan Seared Salmon Salad

Hi LOVElies!!! I can’t believe tomorrow is Friday already!!! What am I going to do this weekend? Hmm… maybe go out of town? Who knows, we’ll see.

Anyhow, after my work out at the gym, I was craving something fresh, cold and delicious. Luckily for me, I had salmon laying around. Salmon is quick, easy and delish! So… for tonight’s dinner: Pan seared salmon salad… mmm YUM!

 What you need:

  • A handful of Organic spring mix
  • 1/2 a Red bell peppers (julienne)
  • 1/2 a green bell peppers (julienne)
  • 1/2 a red onion (sliced)
  • 2 fillet of Salmon

For salad dressing:

  • 1/4 cup balsamic vinegar
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup olive oil

What to do:

In a skillet, add a little bit of olive oil. Add the salmon (skin down). Sprinkle your salmon with favorite seasoning. Let it cook for about 5 minutes, flip. Let it cook for another 5 minutes.

Meanwhile, prep the dressing and prep the salad on a plate. When salmon is finished to dirsired liking, place on the plate of salad and drizzle the dressing all over.

 

Coconut Quinoa Breakfast

Coconut Quinoa Breakfast Fruit Salad Good morning LOVElies! It’s Friday…#FlexBowlFridays  In honor of FlexBowl and and @insta_salads “Breakfast Salad Week”, I’ve put together this Coconut Quinoa Breakfast Fruit bowl. Mmm YUM! Packed full of goodness in every bite… Open up!

What you need:

  • 1 cup of Gluten free Organic Royal Red Quinoa
  • 1/2 cup of water
  • 1 1/2 cup of coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons Maple syrup
  • Your favorite Fruits

What to do:

Add all the ingredients (minus the fruits) in a pot. Bring to boil then let it simmer for about 15-20 minutes. Combine the fruits… EAT! Haha easy, simple and delicious.  Recipe adapted from CitronLimette

Gluten Free Quinoa Salad 2

Drum roll…the moment you’ve been waiting for-the outcome of this colorful GLUTEN FREE Quinoa Salad.

What to do:

Cook 1 cup of Quinoa (follow instructions on the box). In a large bowl, add the quinoa, and everything in the recent veggies post. Combine ingredients, in the recent sauce post, in a bowl.

Pour dressing over the quinoa mix. Stir and enjoy!

 

Gluten Free Quinoa Salad

Good morning LOVElies! Happy #FlexBowlFridays!!! We are having a potluck at work today and I’m planning to make a color GLUTEN FREE Quinoa salad. This salad is color, easy to make and Mmm YUMMY!

Here’s the first part of the recipe:

  • 1 cup chopped red cabbage
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1/2 shredded carrots
  • 1 cup of driced cucumbers

Ready for the sauce? You’ll just have to wait for my next post!  Muahz!

Vegan Broccoli Salad

VEGETARIAN BOWL CONTEST

Hello LOVElies! It’s time to bring your A game to the table! I’ve teamed up with@vegetarianplus to give away 2 VIP coupons which are good for a FREE box goodies and a recipe booklet!

RULES:

1. Follow and Tag me @kaylealeand @vegetarianplus

2. Tag #VegetarianROCK#kayleale, and#vegetarianplus

3. Place your Vegetarian dish in a bowl.

4. Post recipe.

Here’s an example of a Vegetarian Bowl entry:

My Vegan/Vegetarian Broccoli Salad. This Salad is quick, easy and yummilicious!!!

What you need:

  • 5-6 cups of broccoli
  • 1 cup grapes
  • 1/4 cups of almonds
  • 1/4 cups red onions, chopped
  • 1/2 cup Veganaise
  • 1/4 cup of Sriracha

What to do:

In a large bowl, combine all the ingredients together until the sauce evenly distributed. Note: You can cook the broccoli for 1-2 minutes, depending how crunchy you want it… Mmmm YUM!!!

Good luck! We will be posting a winner tomorrow, Wednesday, at 9pm EST.