Daily Archives: October 25, 2013

What do you think?


Spinach Salad

Chicken-Spinach-Salad 10 23 2013

I was inspired to post this recipe because I had a similar salad at Disneyland, hahaha. Minus the chicken for me, the flavors of the avo, pine nuts, spinach, and feta cheese, are AMAZING! You can make this in bulk, without adding the dressing. Simply add the dressing as you serve each plate. If you use the proper firm avocado, you shouldn’t have any issues with being squishy or darkened over the course of a couple days. I might also add some chopped Anjou pear to the mix 🙂

8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).

Life is good, eat healthy


Pumpkin Donuts

Another great recipe from thegirlinspired.com Two ingredients! Amazing! This is pure genius!

Pumpkin-Donuts-2 picture 1

Two-Ingredient Pumpkin Donuts
1 box of yellow cake mix
1 – 15 oz. can of pumpkin

Optional: cinnamon, cloves, nutmeg, diced apples, chocolate chips, caramel sauce, powdered sugar

Pumpkin-Donuts-3 picture 3

Pumpkin-Donuts-4 picture 2

Heat oven to 400 degrees. Mix the dry cake mix (do NOT add oil, eggs, or water indicated on the back of the box) and can of pumpkin. You can add any additional flavorings that you like, but it’s not necessary. This time, I tried about a teaspoon of cinnamon and 1/2 teaspoon cloves. You can also vary the time of cake mix – I’ve tried spice and chocolate, but yellow cake mix is my favorite. Similar to the cupcake batter trick, I scooped the batter into a piping bag and piped it into the greased donut pan. The batter is thick. You will want to fill each pan cavity 1/2 full. Bake for 8-10 minutes for the larger size donuts and 6-8 minutes for the mini donuts. Check for doneness by gently pressing your finger into the top of the donut. If the donut springs back to shape, they are done. Cool donuts completely before adding a caramel drizzle and/or powdered sugar. Eat immediately. You can also store the plain donuts in an airtight container for up to 1 day, but do not add caramel or powdered sugar until you are ready to serve them.

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