Top 3 Lunch Salads - LOW CARB

Back to school? Again? Whether you're going back to school or getting used to what I like to call "life after Summer" these three salads will help you get out of the funk and get excited again. I think it's really important to focus each day on the positive things in life. So why not start with food? When I was in school the only thing I looked forward to (besides leaving school at the end of the day lol) was LUNCH! So why not pack yourself an amazing salad to look forward to?  Here are my and Jasons top 3 lunch salads that I will be making A LOT come Monday because I am starting low carb again! I had my baby in March and now I am ready to jump back in so make sure you stay tuned to my YouTube Channel and this blog for updates, meal plans, recipes, and much more!

*Also subscribe to my YouTube channel through the video above- when I hit 10,000 subscribers I will be doing my first ever give away!* Enjoy!

Ham & Cheese Salad- Serves 1

4 thin slices Black Forest ham

2 thin slices American cheese

5 cherry tomatoes, but in half

1 green onion, sliced thin

2 cups spring mix lettuce

Layer 2 slices of ham and one slice of American cheese. Roll up and slice into pinwheels and repeat with the other 2 slices of ham and slice of American cheese. 

Slice tomatoes in half and thinly slice green onion. 

Top spring mix with ham and cheese pinwheels, halved tomatoes, and green onion. 

*I like to use Ranch dressing on this salad*

A-BLT-E Salad- Serves 1 

3 slices cooked bacon

2 cups romaine lettuce, chopped

1/4 cup chopped tomato

2 hard boiled eggs, sliced

2 Tbsp red onion, sliced or chopped

1/4 of an avocado 

garlic salt

pepper

red pepper (optional)

Chop up the romaine, tomato, avocado, and red onion. Slice the hard boiled eggs. Crumble the bacon.

Season the hard boiled eggs and avocado with a sprinkle of garlic salt and pepper. Optional- sprinkle a little red pepper on the avocado. 

Top the romaine with avocado, bacon, tomato, red onion, and hard boiled eggs. 

*I like to use Bleu Cheese dressing on this salad*

Italian Style Salad with Chicken- Serves 1

1 cup cooked chicken 

1/4 cup chopped pepper (I used orange bell pepper)

1/4 cup chopped tomato

2 Tbsp green olives, halved

2 cups baby romaine lettuce

1/4 cup shredded mozzarella cheese

Parmesan crisps 

garlic powder

dried oregano

Chop, slice, or shred your cooked chicken. Season the chicken with a sprinkle of garlic powder and dried oregano. Choo the tomato, bell pepper, olives, and lettuce. 

Top the lettuce with chicken, tomato, olives, bell pepper, and then sprinkle with mozzarella cheese. Top with parmesan crisps and sprinkle all over with a little more dried oregano. 

* I like to make a simple vinaigrette of red wine vinegar and extra virgin olive oil for this salad dressing*

Low Carb Summer Chicken Bowls

It's here...!! My Summer Chicken Bowl recipe is finally ready to be viewed by the world. I have been making this for J's lunch prep for awhile now and when a meal is husband approved I feel like then you know-- it's ready to be shared. But really, this recipe is super easy and quick. I don't know about you but when I meal prep there are times when I feel like spending hours in the kitchen and really cooking... but then there are other times... those other times I know I have to meal prep but I really don't want to and I do it because I have to... well if you're also like me and wanna get in and out of the kitchen then make this easy chicken bowl and get back out and enjoy this amazing Summer while we still have it! Before we know it its going to be Fall and we are going to be into comfort food weather... and you better stay tuned because I have a ton of comfort food recipes up my sleeve!

Summer Chicken Bowl- Makes 1

1 cup baby spinach

8 mozzarella pearls

1 Tbsp pesto

pinch of red pepper flakes (optional)

1 cup cooked chicken, shredded or diced

2 Tbsp finely grated parmesan cheese

1/4 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp dried basil

8 cherry tomatoes (mine were equivalent to 2.5oz)

You will also need some olive oil and salt and pepper.

To start chop or shred your cooked chicken. In a small bowl combine chicken, parmesan cheese, garlic powder, basil, and oregano. Mix well until the cheese is incorporated with the chicken. Set aside
Next, prep the mozzarella- cut balls into smaller pieces if desired and mix well with pesto and a pinch of red pepper flake, set aside.
Next, cook the tomatoes. You can roast these in the oven or if you are impatient like me you can "roast" the tomatoes in a small sauce pan. Heat your pan over medium high heat with a small drizzle of olive oil. Add in your tomatoes along with a pinch of salt and a pinch of pepper. Shake the pan to cook the tomatoes on all sides until they are as blistered as you like. (see video above for reference)
Then it's time to assemble the bowls. I like to add in my spinach and then pile on the chicken, mozzarella, and tomatoes right on top.
*To enjoy this bowl cold just top with a drizzle of balsamic glaze or make a simple vinaigrette using olive oil and balsamic vinegar.
*If you are going to enjoy it warm then store the mozzarella separately until you are ready to eat. Microwave until warm and add mozzarella on top. Add balsamic glaze or vinaigrette and Enjoy!

Nutritional information for entire recipe (not including any dressing)

340 Calories

34 grams of Protein

4.3 grams of Net Carbs