Cucumber Radish Spring Salad

Cucumber Radish Spring Salad

Whole30 Approved

You’ll Need:

  • 1 English cucumber, peeled and quartered lengthwise, then sliced
  • 10 radishes, sliced thin
  • 1 large avocado cut into chunks
  • 2 tbsp lemon herb vinaigrette 
  • salt & pepper to taste


In a bowl mix all produce with vinaigrette so everything is coated well. Add additional vinaigrette if desired. Serve immediately.

Serves two.

Eat Clean, Eat Healthy, & Eat Well.

Whole30 Day One

I spent the last couple of weeks preparing myself with what Whole 30 is. I educated myself, became armed with healthy recipes, and learned how to make certain whole 30 approved dressings and dips. It’s not easy because it’s all about planning but today was a good eating day. It did take me a lot of prep and several steps but how I’ll have lunch and dinner for the family tomorrow too with little efforts.

Seared chicken breast season with “Uncle Timmy’ Famous Spice Rub” and seared in sesame oil. Let the chicken cool after cooking. Then chop.

Chopped chicken
Chopped romaine lettuce
Whole black olives
2 avocados
1 honey crisp apple
A few castelvetravo olives cut in half

2 ounces of sesame oil
3 ounces of Apple cider vinegar
A pinch or 2 of salt and pepper to taste
5 shakes of mustard powder for emulsifying
Whisk and pour over salad

This is easy, full of flavors and different textures, and very satisfying.



Eat Clean, Eat Healthy, & Eat Well.



Best new discovery!

I have been pinning like crazy the last few days to try to get some inspiration and I came across the best thing ever: Mason jar salads. Brilliant. I have often eaten my salads without dressing because I did not have a container that wouldn’t leak or I dropped the container of dressing and it spilled all over. This way, all of the fixings for the salad PLUS the dressing can be in one container.

Dressing first. Then harder veggies because they will not get soggy. Add lettuce, cheese, and protein {all cold}. It’s the perfect way to transport a salad. I even made several at once and as long as the dressing is on the bottom and the jar is kept upright, the salad will taste fresh and stay crisp!


Salad jars

Grilled Summer Salad

Recently I had to create this awesome salad that I always love making in the summertime for my team and a photo shoot and every Summer when I make it again, I am amazed at how delicious it is! It’s simple, fun, unique, and quick!

Summer Salad

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Grilled Romaine Summer Salad

The Italian in me rarely uses a recipe only because sometimes all you need is “a little of this and a little of that”. This recipe can be changed in so many ways by adding a different kind of salt such as black salt or fleur de sel or even adding sliced pear to the top.

Here is how I like to present this.

For a party of eight:

4 Hearts of romaine cut in half

½ Red Onion thinly sliced

2 cups Seedless Kalamata olives sliced in half, long ways

I 6 ounce block of Point Reyes Blue (to be used as much or as little as you’d like)

I bottle of Girard’s Champagne vinaigrette

Take sliced onion and drizzle the champagne vinaigrette over it and set aside. This will minimize the potency of the onion. On a hot grill place the hearts face down until lightly charred, roughly 1-2 minutes depending on the heat of the grill.

Plate the hearts face up, one per plate and crumble the blue cheese on top right away to allow it to melt in between the leaves. Place the red onion and kalamatas on top and then drizzle the champagne vinaigrette all over. Finish with a few more crumbles of the blue cheese as a garnish. This is so colorful and unique, it will not need anything more on the plate for garnish.

* Some guests do not prefer blue cheese. A great substitute is Humbolt fog: it will crumble and it has a slight “blue cheese” coloring but its part goat and part sheeps milk cheese with a grape leaf dust in between, so it’s perfect for wine country!