It’s the day after Valentine’s Day so hopefully you’ve had your fill of sweets and are ready to eat clean today??!!

This meal will do the trick! A serving of my yummy Kale Pear Blue cheese salad topped with homemade garlic parmesan croutons and you’ll feel happy and satisfied come lunch time when you open this baby up!

I left off the the word kale specifically in the title since you could certainly change it to any lettuce of your choice if raw kale and you don’t get  along.

‘Course you could also eliminate the walnuts too if you’re looking to reduce the fat in this salad but why would you want to do that?

And after yesterdays fill of goodies this salad is still a far better choice today than snacking on left overs from last night, don’t you think? 🙂

Check out my other Meal–To-Go recipes:

• Greek Tri-Color Quinoa Meal to Go
• Chicken Salad Wrap Meal to Go
• Mayo Free Waldorf Salad Meal to Go
• Edamame Millet Salad Meal to Go
• Veggie Quinoa Salad Meal To Go

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Pear Blue Cheese Walnut Salad Meal-To-Go

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 602kcal

Author Brenda Bennett

Ingredients

• 1 serving Kale Pear Blue Cheese Salad with Lemon Vinaigrette
• 1/4 cup Homemade Croutons
• 1/2 cup carrots
• 1 tablespoon all natural peanut butter

Instructions

• Make the salad which serves 4, setting aside the rest in the refrigerator or pack for another lunch.
• Prepare croutons according to recipe or use store bought.
• Add carrots and peanut butter to your side containers.
• Enjoy your lunch to go!

Notes

Weight Watchers PointsPlus:12*

Nutrition

Serving: 1g | Calories: 602kcal | Carbohydrates: 45g | Protein: 11g | Fat: 41g | Cholesterol: 22mg | Sodium: 317mg | Fiber: 10g | Sugar: 17g

The post Pear Blue Cheese Walnut Salad Meal-To-Go appeared first on Sugar-Free Mom.

A healthy, meat free lunchbox meal that doesn’t need heating and in fact, tastes best chilled over night. You could change out the edamame if you like with chicken or other beans for protein, but if you’ve never tried soybeans, now’s your chance! They are delicious in this salad. 🙂

The most scrumptious sides of PUMPKIN YOGURT and a diced mango make this a super luscious and good for you meal!

The recipe for the yogurt is linked to the Pumpkin Pancakes I posted on Monday. OH.SO. GOOD!

Edamame Millet Meal-To-Go

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• 1 cup serving Toasted Millet Salad
• 1/2 cup edamame (soy beans)
• 1 mango diced
• 1 serving Pumpkin Yogurt 

Nutrition Info

Servings: 1* Calories for Entire Meal-To-Go: 453* Fat: 11g* Cholesterol: 0mg* Sodium: 460mg* Carbs: 69g* Fiber: 11g* Sugars: 32g* Protein: 25g* Points+: 9*

Other Meal -To Go recipes you might like:

• Baked Pumpkin Oatmeal Meal-To-Go: Vegetarian, Gluten Free
• Collard Green Mock Sushi Rolls Meal-To-Go: Gluten Free (can be vegetarian)
• Fruity Baked Quinoa Meal-to-Go: Vegetarian, Gluten Free
• Healthy Chicken Salad Lettuce Wrap Meal-To-Go: Gluten Free
• Healthy Collard Green Meal-To-Go: Vegetarian & Gluten Free
• Mayo Free Chicken Salad Meal-To-Go: Gluten Free
• Mayo Free Waldorf Salad Meal-To-Go: Vegetarian & Gluten Free
• Taco Salad Meal-To-Go & Peanut Butter Mousse Recipe
• Whole Wheat Pumpkin Bread Sandwich Meal-To-Go: Vegetarian

The post Edamame Millet Salad Meal- To-Go: Gluten Free appeared first on Sugar-Free Mom.

If you are looking for a beautiful, but easy salad to serve to guests this would be a great choice. Not only is it delicious but it doesn’t take more than 20 minutes to pull this beauty all together. Quinoa is wonderful in the fact that it only takes 15 minutes to cook. You could easily just make your quinoa ahead of time and store in the fridge until you are ready to prepare the rest of the salad.

Adding chopped fresh peach, sweet cherries and chickpeas makes this a hearty salad served over some crisp Boston lettuce leaves.

You certainly don’t need company to make this for yourself, in fact I just ate this over a few days all by myself!

Fresh basil, sweet cherry tomatoes and a crispy English cucumber make this the perfect summer salad! Especially since there is practically no cooking involved aside from the quinoa. Less cooking over a stove or oven in the heat of summer is such a joy don’t you think?

Cherry Peach Quinoa Salad

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Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cucumber( I used mini English), sliced
• 1 peach, pitted and chopped
• 1 cup pitted cherries, halved
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 2 scallions, chopped
• 2 cups canned chickpeas, rinsed, drained or dried beans soaked overnight, drained, cooked
• 1 head Boston lettuce

Dressing

• 1 tablespoon extra virgin olive oil
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• pepper to taste

Directions

Bring water and quinoa to a boil over medium high heat. Once boiling, cover and simmer for 15 minutes until water is absorbed. No need to drain, set aside in a large bowl to cool. In a small bowl add all your chopped vegetables and fruit. Whisk your olive oil and vinegar then toss into the cooled quinoa mixture. Add your salt and pepper if desired, taste and adjust if needed. Add the vegetables and fruit to the quinoa and mix well to combine. Place 3-4 lettuce leaves on each serving plate and top with quinoa salad.

Nutrition Info

Servings: 6* Calories per serving: 254* Fat: 5g* Cholesterol: 0mg* Sodium: 242mg* Carbs: 45g* Fiber: 7g* Sugars: 7g* Protein: 9g* Points+: 5

Other Quinoa Salads you might enjoy:

• Mango Black Bean Quinoa Salad
• Quinoa Chicken Cherry Salad
• Quinoa Edamame Feta Salad
• Quinoa Chickpea salad with avocado dressing

The post Cherry Peach Quinoa Salad appeared first on Sugar-Free Mom.

I absolutely LOVE quinoa! It is so nice to take a break from the same brown rice, barley and pasta and add something new every once in a while.

I used to eat Quinoa alot and hadn’t bought any in a long time. It is the easiest food to prepare and is really much quicker than rice or barley to cook as well.

If you have never prepared it before it may seem a bit scary, but really its so simple. Rinse the quinoa in a colander before using. There may be some dark pieces you can simply pick out.  Place the 1 cup quinoa in a pot with 2 cups of water. Bring it to a boil then reduce to simmer. Cover and cook 15 minutes till all the water is gone.

YOU DON’T HAVE TO DRAIN anything!

I just love that part!

It should be soft and translucent with a germ like ring visible along the outside. 1 cup of quinoa is about 4 cups cooked. Here’s what it should look like after its cooked.

Quinoa is so versatile. You can add almost anything you like and it will be delicious! Here are my favorite picks for this yummy salad.

Scallions, already prepared from my freezing cooking day, cooked chicken breast, dried cherries, and my Toasted Tamari Almond Snack, chopped! I will be featuring MANY more quinoa recipes to share with you how versatile it really is!!

Nutrition Info

Servings:1* Calories: 355* Fat: 18g* Fiber: 3g* Carbs: 26g* Protein: 21g* Points+: 8* Old Points:8*

Quinoa Chicken Cherry Salad

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Ingredients

• 1/2 c. cooked Quinoa
• 2 oz. cooked chicken breast
• 1 scallion chopped
• 1/2 tbsp. toasted almonds
• 1 tbsp. dried cherries
•  1/2 tbsp. extra virgin olive oil
• 1/2 tbsp. lemon juice
• 1 tsp. garlic, minced
• 1 tsp. fresh parsley
• salt and pepper to taste

Directions

1.  Mix the oil, lemon juice, garlic, salt and pepper and pour onto the quinoa, combine well.
2. Add toppings!

The post Quinoa Chicken Cherry Salad appeared first on Sugar-Free Mom.