Filet Mignon Salad with Good Chop

I recently started using the meat and seafood subscription service Good Chop to get great quality proteins shipped straight to my door. I talk all about Good Chop, why I love it, and my experience with it in my blog post here which I highly encourage you to check out. I also have a great discount you can use to enjoy $100 off your flexible Good Chop subscription here!

In my recent box, I received filet mignon, which I thought would be perfect for a simple and delicious salad. This salad is super straightforward with minimal ingredients to really highlight the amazing quality of the meat.

Here’s what you’ll need:

• 2 filet mignon

• 10 mushrooms, sliced

• 3-4 cups spring mix (or the greens of your choosing)

• 1/4 red onion, sliced or chopped

• 1/4 cup gorgonzola

• 1/2 tsp thyme

• 1/4 cup balsamic vinegar

• 2 tbsp EVOO

• 1-2 tbsp dijon mustard

• 1/8 tsp garlic powder

• salt and pepper to taste

Instructions:

1. Heat up 1-2 tbsp of avocado oil in a pan on the stove top. Once hot, add in your filets and cook to desired doneness, flipping halfway through. Once cooked, let sit before slicing.

2. In the meantime, slice the mushrooms, and toss with 1-2 tbsp avocado oil, salt, pepper, and the thyme. Bake the mushrooms in a preheated 400 degree oven for 10-12 minutes.

3. Make your dressing – mix together the balsamic vinegar, EVOO, Dijon mustard, garlic powder, and salt and pepper to taste in a bowl.

4. Assemble your salads – Add the greens of your choosing to a bowl, and top with sliced red onion, gorgonzola, the mushrooms, a drizzle of dressing, and your sliced fillet mignon.

5. Enjoy!

Lemon Poppy Seed Greek Yogurt Waffle

It’s National Waffle Day, so, obviously, I had to celebrate by sharing a fun and delicious waffle recipe with you all! With summer coming to a close, I’m still not ready to move on from some of my favorite summer flavors, and lemon poppy seed just so happens to be one of those. It was always my favorite muffin flavor as a kid, and that certainly hasn’t changed as an adult! That’s why it’s the perfect time to finally share this lemon poppy seed Greek yogurt waffle recipe.

This waffle is made with Greek yogurt, quinoa flour, eggs, and chia seeds, so you’re really getting in that protein! Plus it has that delicious flavor the entire family is sure to love. It’s also gluten free and vegetarian!

Here’s what you’ll need:

• 5.3 oz container of lemon Greek yogurt

• 1/2 cup quinoa flour

• 2 eggs

• 1 tsp baking powder

• 1 tsp vanilla

• 1 tbsp coconut oil, melted

• 1 tbsp maple syrup

• 1 tbsp chia seeds

• 1 tbsp poppy seeds

• Pinch of sea salt

Instructions:
(Makes 2)

1. Mix together all ingredients in a bowl until smooth.

2. Pour half of the mixture into your waffle maker and cook according to its directions (~5 minutes).

3. Repeat for waffle #2!

4. Serve, and enjoy!

Greek Farro Salad

This recipe is an oldie but a goodie. I first whipped it up back in 2017, and it’s just finally making it’s way over to the blog. Better late than never, right? It has all of my favorite Greek flavors, it’s super simple to make, and it’s a great lunch, dinner, or even side. Doesn’t get much better than that!

So without further ado, let’s get to it…

Here’s What You’ll Need:

• 2 cups cooked farro

• 1 cup chickpeas

• 2-3 large cucumbers, cubed

• 2 cup cherry tomatoes, halved

• 1 red onion, chopped

• 1/2 cup pitted kalamata olives, halved

• 1/2 cup feta crumbles (optional)

• 1/4 cup tahini

• 2 tbsp EVOO

• 2 tbsp red wine vinegar

• 2 tbsp lemon juice

• 1/2 tsp oregano

• 1 tbsp avocado oil

• 1/4 tsp chili powder

• 1/8 tsp garlic powder

• Sea salt and black pepper to taste

Recipe:

1. Toss the chickpeas with the avocado oil, chili powder, garlic powder, sea salt, and black pepper and bake in a preheated 400 degree oven for 15-20 mins.

2. Distribute the cucumber, cherry tomatoes, red onion, kalamata olives, farro, chickpeas, and feta evenly between 4 bowls.

3. Mix together the EVOO, red wine vinegar, lemon juice, oregano, sea salt, and black pepper, and drizzle the dressing over the four bowls.

4. Drizzle the tahini over each bowl.

5. Serve and enjoy!

Cranberry Seed Baked Oatmeal with Ocean Spray

This post is sponsored by BabbleBoxx on behalf of Ocean Spray®, however, I am sharing my own thoughts. All opinions are my own.

It is cold out there! I’m not trying to be a downer, but it may be my least favorite time of the year. Temperatures are so low that it’s hard to enjoy time outside, the snow keeps piling up, and to top it all off, it’s cold and flu season. All of these things have me craving all of the cozy warmth while trying to boost my immune system.

Fortunately, there’s a new seed in town, and it has a number of nutritional benefits perfect for not only this time of year but all year round! Ocean Spray® Cranberry Seeds are a new innovative, upcycled, an clean-label product harvested from cranberries. They add a great pop of color with a neutral taste and an array of great health benefits. Whether you’re adding them to smoothies, bars, or oatmeal, Ocean Spray® Cranberry Seeds are an excellent source of fiber (1.6 times the amount of chia and flax seeds to be exact) as well as a good source of zinc, magnesium, and Omega 3 fatty acids. They not only help support immunity but also support digestive health and may help support heart health and maintain brain health.

These red seeds are plant-based with a 100% natural, vibrant color. They’re also GMO free, allergen free, and have no additives or preservatives. They’re literally the perfect addition to, well, anything! With a neutral taste and all of these health benefits, I’m tempted to add them to everything I make. Being as it has been so cold here recently, I thought they would be the perfect addition to a nice cozy baked oatmeal recipe with some delicious winter flavors like maple and pecans. The Ocean Spray® Cranberry Seeds add the perfect pop of color and nutritional benefits.

Here’s What You’ll Need:

• 1.5 cups rolled oats

• 1 tsp baking powder

• 3/4 cup chopped pecans

• 2 tbsp Ocean Spray® Cranberry Seeds plus more to top

• 1/4 cup maple syrup

• 1 egg

• 1 cup milk of choice

• 2-3 tbsp melted butter

• 1/2 tsp cinnamon

• A pinch of salt

Instructions:

1. Mix together the oats, baking powder, pecans, cranberry seeds, cinnamon, and salt in a large bowl.

2. Mix together the maple syrup, egg, milk, and 1/2 of the melted butter in a separate bowl.

3. Evenly arrange the dry ingredient mixture in a greased, oven-safe skillet or 8x8 baking dish.

4. Evenly pour the wet mixture over the top of the dry mixture.

5. Top everything with an extra sprinkle of Ocean Spray Cranberry Seeds.

6. Bake in a preheated 400 degree oven for 25-30 minutes until cooked through and golden.

7. Drizzle the remaining melted butter of the top, serve, and enjoy!

Let me know what you think in the comments below, and also let me know what creative ways you plan to use these amazing seeds. The options are endless! To learn all about them, you can go to www.cranberryseeds.com.

Greek Salmon Salad with MOWI Salmon

This post is sponsored by MOWI Salmon, however, I am sharing my own thoughts. All opinions are my own.

Greek salads are an all-time favorite of mine. This is probably going to sound very Jersey of me, but I used to love to go to the diner with my family when I was younger, and we would all get Greek salads. They’re so good! You know what makes them even better? Adding in some delicious MOWI Salmon!

I ordered MOWI Atlantic Salmon Royal Portion 2 packs on Amazon Fresh, and they were delivered fresh (never frozen) right to my door within 48 hours. It really doesn’t get any easier! And I always choose MOWI because their fish isn’t just good for your taste buds; it’s good for your body. They feed their fish a special diet rich in marine ingredients making it nice and nutrient-packed while still being non-GMO and free of nitrates and antibiotics.

Obviously adding in some MOWI salmon was a must! The Greek Salmon really brings this salad to another level. It’s super easy, super tasty, and you probably want to place your Amazon Fresh order right about now because you’re going to want to make this one ASAP!

Here’s what you’ll need:
(Serves 2)

-MOWI Atlantic Salmon Royal Portions 2PK
-5 oz greens of choice (I used spinach)
-1 cucumber, cubed
-1/2 large tomato, cubed
-1/4 red onion, chopped
-1/2 green bell pepper, sliced
-1/4 cup pitted kalamata olives
-1/4 cup feta crumbles
-3 tbsp olive oil, split
-1/4 lemon, juice and zest
-1 sprig of dill
-1/2 tsp dried oregano, split
-1/4 red wine vinegar
-1 tbsp Dijon mustard
-1/4 tsp garlic powder
-Salt and pepper to taste

Instructions:

1. Mix together 1 tbsp olive oil, the lemon juice and zest, ¼ tsp oregano, the dill, and salt and pepper, and brush the mixture over the two pieces of salmon.

2. Bake the salmon in a preheated 425 degree oven for 12 to 14 minutes.

3. In the meantime, assemble your salad.

4. Split the greens, pepper, onion, tomato, cucumber, olives, and feta between two bowls.

5. In a small bowl, whisk together the red wine vinegar, Dijon, garlic powder, ¼ tsp oregano, and salt and pepper.

6. Add a piece of baked salmon to each bowl, and drizzle the dressing over the top of each.

7. Serve and enjoy!

Let me know what you think in the comments below, and don’t forget to head on over to Amazon Fresh and order your MOWI Salmon today. Salmon is good. MOWI is goodness.