Broccoli Tailgate Salad

In honor of my first tailgate of the season, and the farmers market fresh produce coming on strong, i present you with the easiest and probably most delicious item you can bring to a football party (excluding cheap beer – but that’s not clean)

Broccoli Tailgate Salad:

2-3 heads of fresh broccoli
1 lb unadulterated bacon
Salt and Pepper
1/2 cup raisins
1/2 cup slivered almonds or sunflower seeds
1/2 cup balsamic vinegar
1/2 cup apple cider vinegar
1 tbsp coconut oil

Get ready for the easiest / least dish intensive mealprep ever!

Start frying all your bacon in a skillet (more experienced twentysomethings may prefer to use oven – 350f for 25 minutes – save your drippings!)

Grab your kitchen scissors and start snipping the broccoli into little florets right into the bowl you plan to store it all in.

Grab your raisins and either toss them in or you can snip them in half like I did.

Throw in the almonds.

As your bacon finishes cooking, set to the side to cool a bit and the either crumble or snip into slivers ontop of the broc-nut-raisin medley.

Once all the bacon is cooked, turn off the stove and drop the coconut oil in the skillet to melt.

Dump the medley in the skillet and stir around so the broccoli starts sopping up the bacon fat and oil (but don’t let it get too cooked).

Pour the balsamic and apple cider vinegar in the skillet and continue stirring (don’t let it cook too much!)

Taste it.

Grind/sprinkle as much salt and pepper as you think it needs for taste (it shouldn’t be much)

And then just scoop or dump it all right back into that Tupperware bowl to tote along to the parking lot/back yard/living room where the pre-gaming occurs.


Cucumber, Tomato and Grilled Chicken Summer Salad (120 cal/serving)

Keep it Simple September – Meal Prep Cold Salad – 4 servings


Starting realllllllly simple: a monkey could make this exquisitely fresh meal-prep lunch. It’s a manefestation of Farmers Market HEAVEN. One particular amish farm stand has the most amazing yellow cherry tomatoes I’ve ever had in my life – which deserve a spotlight in this dish.

2 chicken breasts
4 cucumber
2 cups cherry tomatoes (the more color variation the better!)
salt pepper garlic powder and fresh chopped basil to taste

Grill or cook chicken (I cooked in pan and then chopped)
Chop cucumber and halve cherry tomatoes.
Mix all ingredients and package up into four containters


Peach-Orange Cabbage Salad with Jerk Chicken (2 servings @ 300 cal/ea)

This beautiful springy salad is perfect for emptying out that cabbage in the freezer while incorporating light colorful and seasonal fruit too! (I’ve been eating rather heavy foods lately) But the don’t worry it’s not too light! The jerk chicken keeps it interesting…


1 chicken breast
3 tbsp jerk seasoning (OR 2 tbsp chili powder and 1 tsp paprika)
1 tbsp onion powder
1 tsp basil
3 tbsp lemon juice
1 orange
1 peach
1 cucumber
2-3 cups shredded cabbage

Dry rub chicken breast in jerk seasoning and cook in skillet. Let rest.

Cube cucumber, orange, and nectarine.

Mix 3 tbsp lemon juice, 1 tbsp onion powder, and 1 tsp basil and toss with shredded cabbage.

Shred chicken with a fork and knife, mix with cabbage, mix in the fruits and veggies.


Evil Avocado Egg Salad Enhancer (1 serving @ 240 cal)


What makes this egg salad evil? Absolutely nothing it tastes heavenly. The cumin-paprika combo kicks it into paleo-high-gear. This is great for Caesar Dressing cravings (or you could always try the paleo caesar dressing recipe too)

Evil Avocado Egg Salad, Salad Toppers (Not to be Frozen!)
(1 serving @ 240 cal)

Chopped Romaine Lettuce
1 hardboiled egg (with yolk)
2 hardboiled egg whites
½ avocado
1 tbsp minced garlic
1 tbsp lemon juice
ground black pepper
½ tsp cumin
1 tsp paprika

Mash with avocado using a fork.

Mix in minced garlic, lemon juice, pepper, cumin, and paprika.

Chop egg whites into cubes and mix in.

Throw it on top of your salad to-go, or keep in a separate Tupperware to add to the lettuce and tomato when you sit down to eat.