It’s ALL Greek Salad for ME!

Mediterranean Vegetarian Quinoa Salad

Let me introduce you to my lunch! Man did this hit the spot today! And I’ve got a TON leftover which will be GREAT for lunches for the rest of this week. And it will travel well, so I’ll be taking it on the go, too! ūüôā PS – You don’t have to be a vegetarian to enjoy this salad! As a matter of fact,¬†feel free to add some cut up grilled chicken or whatever meat-type products you’d like!


  • 2 cups veggie brothmed_salad
  • 1 cup quinoa (I used red today)
  • 1/2 red onion – chopped
  • 1 sweet bell pepper – chopped
  • 2 roma tomatoes – diced
  • 1 can chickpeas – rinsed
  • 1/2 sliced black olives (kalamata would be great!)
  • 1/2 cup crumbled reduced fat feta cheese
  • 1/4 cup chopped fresh parsley (or 2-3 T. dry)
  • 2 lemons – squeezed
  • 2 t. red wine vinegar
  • 1/4 cup olive oil
  • ground sea salt & pepper to taste


  1. Cook quinoa according to package directions (using broth instead of water). Wait until cooled to add to the rest of the ingredients.
  2. Meanwhile chop veggies and add to a large bowl with chickpeas, olives, feta and parsley.
  3. In a separate bowl, mix lemon juice, vinegar and olive oil, salt and pepper.
  4. Add the cooled quinoa to the bowl and toss gently with the dressing.


Serving suggestion: I put mine over a bed of chopped romaine lettuce. *It comes with its own salad dressing already, no need to add more!

Makes 8 servings 

1 serving = 179 calories, 6 grams protein, 16 grams carbs.


Challenge Update & Yummy Recipes

Day 10 was a hurry hurry¬†day.¬†I was running around from the second I woke up in the morning.¬† That’s the one tricky thing about clean eating, your ‘grab-and-go’ food items are limited to fruits, some veggies and food that is leftover from a previous meal.¬†Even cereal is off my list because it’s processed.¬†So for breakfast I microwaved an egg, threw it on some Ezekiel toast and sliced up some avocado on top.¬† It was fast, and surprisingly tasty. I like the egg and avocado together.¬† For lunch I made my favorite Greek salad…again.¬† For a snack I had a bowl of plain Greek yogurt (I have a thing for Greeks) sweetened with a Stevia packet, and cut up strawberries and almonds on top.¬† Very satisfying!¬† Even though I was short on time, I made Tilapia, quinoa and lemon roasted broccoli.¬† It came together quickly and everything was delicious.¬† Here are the recipes.¬† *You could probably use any fish with this recipe.


Eleven is my favorite number and it was a good day, too.¬† I woke up and made breakfast for 5, I packed up lunches for 5 (we were going to be out all day again…surprise!) and put dinner for 6 in my crock pot!¬† All before 9:00! I had oatmeal with strawberries and almond milk for breakfast and Shakeology¬†on the road.¬†For lunch I used my leftover quinoa to make a tasty salad to go.¬† For dinner we ate the delicious turkey chili¬†that my crock pot made for us¬† while we were gone.¬† It was super tasty!¬† There were a few healthy snacks tossed in throughout the day as well…but let’s get on with the recipes, shall we?

Quinoa Avocado Salad

(for 1, modify for additional servings)

1 C. quinoa

1 tomato (I used a roma)

1/4 fresh, chopped cilantro

1/2 avocado (cut into chunks)

 1  T. chopped onion OR 1/2 t. onion powder

1 garlic clove, minced OR 1/2 t. garlic powder

1/2 fresh lime, juiced

salt and pepper to taste

* Toss everything together in a bowl and serve!

Turkey Crockpot Chili

 1 1/4 pound lean ground turkey, I use the EXTRA lean ground turkey breast:

3/4 C. yellow cornmeal

1 C. chicken or vegetable broth

1 – 14.5 oz. can diced tomatoes

small can of green chilis

1/2 C. or your favorite salsa

1 small onion, chopped

2 cloves garlic, minced

3/4 cup frozen (or canned) corn

1 can kidney beans, rinsed & drained

2-3 T. chili powder

1t. cumin

Directions:¬† Spray a large skillet with cooking spray and cook turkey until it’s browned and cooked through.¬†Meanwhile, soak cornmeal in broth, whisk and let sit for about 5 minutes.¬†Add cooked turkey and cornmeal mixture to the crock pot along with all of the other ingredients. Mix thoroughly. Cover and cook on high for 3-4 hours or low for 7-8 hours.

Optional toppings:¬† reduced fat shredded cheese, low-fat sour cream, black olives, avocado, whatever you like ūüôā

Nice for a chili weekend, get it?! ūüėČ