Warm Spinach & Sriracha Chicken Salad

Now that the holidays are over and most of the sweet treats are gone, I'm trying to eat a more low carb diet.  (I'm trying to get back to eating more Fat Flush Plan diet friendly) What with all the lack of motivation to leave the house, due to all this bitter cold winter weather, as well as all the indulging in extra rich holiday foods in December...it's now definitely time to change up my meals.   Yesterday, I threw together a wonderful lunch that included a spinach salad with chicken and a side of steamed baby bok choy.

Just by chance, I tried a new way of making my salad.  This method of tossing heated ingredients into spinach (which slightly 'wilts' it) has turned out to be my new favorite way to eat/enjoy a healthy spinach salad.  I'm thinking this will work just a well with other types of heated protein, too. Like ~ beans, quinoa or grilled tofu.  I'm so looking forward to trying it in all different ways.  :)

And, as an extra bonus, the dressing is spicy and fat free ~ yes!  This is the first time I've ever dressed a salad with Sriracha sauce, and it won't be the last...don't know why I've never thought of it before.   The combo of the hot chili, garlic-y, sweet/spicy Sriracha sauce and Bragg's soy sauce flavor was truly amazing.  It makes for a really lively dressing, that's also super low-cal.

I didn't measure anything as I was making my salad, I was just throwing stuff into the bowl as the inspiration came to me.  So, I don't have a recipe per se, but, here is what I tossed together...

Warm Spinach & Sriracha Chicken Salad

serves 1

Into a big salad bowl throw...

• 4-6 handfuls of washed spinach leaves
• 6 oz. of leftover shredded chicken, heated through until really hot
• 1/2 small white onion, cut into thin 1/2 rings
• 1/4 cucumber, sliced into 1/4's
• a couple spoonfuls of toasted slivered almonds

Then drizzle with...

• Sriracha sauce (to taste)
• Bragg's amino acids or soy sauce (to taste)

Then sprinkle on...

• favorite spice blend & pepper (to taste)

Then get ready to eat...

Once all has been assembled in the bowl, toss the salad.  The heat of the chicken will begin to lightly wilt the spinach...yum!  Taste and add more Sriracha sauce or Bragg's/soy sauce as desired. (I'm pretty heavy handed with the Sriracha, I like my food hot & spicy)  Enjoy! 

 

Kamut ~ An ancient food, perfect for Meatless Monday

Kamut Berry Salad ~ Great  recipe over at Poor Girl Eats Well, it's really tasty.

I am trying to get more whole grains in my diet & decided to give kamut a try.  It is not actually a grain, but is a berry/kernel. (I think of it as a grain, as do most who cook it)  The rumor is it can be traced back to the time of the Egyptian pharaohs & is said to have been found in some of their tombs, but it's exact origins are shrouded in mystery.  It is being grown commercially again, since it has such a great nutritional makeup & taste. It has a chewy texture & a slight sweet/buttery corn flavor.  If I had to compare it to something, it would be posole / hominy, just a really mini, chewy version.  I get mine from a local co-up bulk bin, but I know they sell it in some grocery stores, too.

I made three different meals out of the pot of kamut grains/berries that I cooked.  I was surprised at how much one cup of kamut made, plenty for multiple meals.  I was able to create two hot pilafs ~ one with a Thai spin & one with a Mexican flair.  I then made a cold salad that had a fresh flavor that reminded me of salads I'd order in California.  All three were tasty, filling & had a satisfying texture.  Hope you get a chance to enjoy it to!

Thai Green Curry Kamut Pilaf ~ I mixed some Thai Green Curry Paste in a little water & added it to some cooked kamut, mixed veggies, crumbled tofu, Braggs/soy sauce & cilantro. Yum!

Mexican Kamut Pilaf ~ I mixed cooked kamut with some salsa, crumbled firm tofu, black beans, diced onion & chopped cilantro.  I heated it all up & ate it all up.  Super easy & tasty.