Make your own Chopped Salad

Chopped salads are delicious and easy to make. They make a good summer party addition or just a Wednesday night meal at home.

Get creative in the kitchen with my chopped salad recipe below and save your money for things like ice cream or Chubbies (I just ordered some today!)



Chopped Salad Recipe

buy this: (buy organic whenever possible)

1 pound bacon 

1 can black beans

3 cups romaine, red leaf or Boston lettuce

1 large handful raw spinach leaves

1/2 frozen or fresh corn (or mixed veggies)

1/2 large tomato

2 white mushrooms

1/2 avocado

favorite creamy dressing (Ranch, Goddess, etc. just read your labels!) Try these companies: Annie's, Newman's Own, Tessamae's


do this:

cook the bacon over medium heat until crispy, set 2-3 strips aside to drain and store the rest in the fridge

strain beans and set 1/2 cup aside, store the rest in an airtight container in the fridge

chop all ingredients (except black beans) into bite-sized pieces

toss all ingredients in a large bowl with salad dressing


You're wondering about portions, I know. Use 1-2 Tbsp dressing for a huge bowl of salad. And eat until you're full. You're eating vegetables and the "rule" with veggies is, eat as many as you want, unless they are deep-fried, covered in cheese or sauce, etc.


Veggie Bean Soup w/ Bacon

I make the same soup many times over, sometimes changing things here and there. I am creature of habit and I'm also someone who hates doing the same thing everyday. Welcome to life as a Gemini. So here's this simple soup which I've made a few different times, changing things up slightly here and there. Sometimes I feel inadequate when it comes to cooking new and fabulous dishes. I'm not as "into it" as other coaches or other people. I am quite clear that the gifts I share with my clients aren't how to be gourmet chefs in the kitchen but rather something so much simpler (and quite important, in my own personal experience):

overcoming fear and self-doubt and embracing enough self-love enough to make time and cook real whole foods to put into their bodies

Big stuff, there. There were many years, months and nights where I had no interest feeding this body. I didn't love it enough or accept it enough to feed it well but I knew I wouldn't feel any better if I treated it poorly. We had a little love/hate thing going on for a while, there.

Take out the pressure. Toss the stress. Embrace foods cooked with ease. Enjoy the simplicity of making and eating real food. Check off another day where sugar or some processed food lost and real food won.

My recipes might use the same ingredients in different ways and may not be the most exciting or original but they are one thing: mine. Yep, I'm cooking for myself several times a week and that's more than I can say for where I was this time last year and the year before that and...

yep. Progress. In the form of simple cookin'.



Vegetable Bean Soup with Bacon and Kale


1 qt vegetable broth (or chicken)

2 cups water

3 large sweet potatoes, cubed

1 large onion, chopped

1 large bunch of lacinato kale, chopped

1/2 lb. organic bacon (Applewood Farms is nice. Something from a source local to you is even better)

2 12 oz. cans of Eden beans (pinto, garbanzo, navy, etc.)

I package frozen, organic mixed vegetables

2 tsp. fresh rosemary and thyme


1) In a large soup pot, add the broth and water. Add the sweet potatoes and onion and bring them to a boil. Reduce to simmer and add the frozen veggies and fresh herbs.

2) Cook the bacon in a pan on the stove over medium heat until very crispy and place on a paper towel to drain.

3) Take about 1/3 of soup mixture from large pot and puree in a blender or with a hand blender. Add back in to the larger pot to add texture.

4) Add the bacon, crumbling it in. Wash your hands. That shit is messy.

5) Add the kale and simmer until bright green and soft.

6) Serve in nice bowls with a pinch of salt if needed. Savor how simple and tasty this meal is. And you made it.

Sweet Goodness Bacon-y Stew*

For an evening of hosting some good pals, I pulled this recipe right from the No Fuss Cookbook off

Super simple. Super tasty. Super packed with nutrients. Look at all those gorgeous herbs and spices!

Michelle, the creator of this recipe, adds bacon as an idea for folks who aren't vegetarians. The bacon was a definite addition in my kitchen.


Sweet Goodness Bacon-y Stew*


2 Tbl. olive oil 1 onion, chopped

4 cloves garlic, minced

2 15-oz cans adzuki beans (or other small bean), drained and rinsed

2 cups vegetable stock

2 tsp. cumin

2 tsp. dried basil

1 tsp. cinnamon

1 tsp. chili powder

2 tsp. salt

3 cups butternut squash, unpeeled and chopped

3 large sweet potatoes, chopped

14.5 oz. can diced tomatoes

2 cups frozen corn

1 cup kale, chopped

Optional topping for meat eaters: 1 lb. bacon, diced and cooked until crispy


1) Heat oil over medium heat, add onion and cook until softened. Add garlic and cook until lightly golden. Transfer to slow cooker.

2a) Add all other ingredients to slow cooker. Cook on low for 6-8 hours or high for 4 hours.


2b) Add squash and sweet potatoes to stock and bring to a boil in a large pot. Simmer until soft.

3)Add spices, beans and onion/garlic mixture. Simmer for 5-8 minutes.

4) Add corn and kale. Simmer until all ingredients are soft.

Serve in bowls. Optional: top with bacon.