So that’s what I did today with a single serve salmon pack. I received a bunch of seafood products in a price pack I won at the Perinatal Nutrition Working Group’s booth at BlogHer. Now you must know when I entered the raffle I didn’t KNOW I was pregnant. So when I won it seemed serendipitous! Oh… you did know I was pregnant, right? I can’t remember if I spilled the beans here on GreenLiteBites so if you don’t follow me on twitter or read my weight loss blog you may not have known. Anyway… I’m 2 months! :)

Pretty big news, I know, but let’s get back to this recipe. It turned out more delicious then I thought and SO simple. It’s super light but really flavorful. My favorite combination!

Oh! even the husband liked it. The little guy wasn’t home but when he saw a picture he said it looked good and that he would have tried it if he was here. He’s too stinkin’ cute!

• 2.6 oz package of cooked salmon (I used Chicken of the Sea Pink Salmon )
• 1 tsp olive oil
• 2 tsp lemon juice
• 2 cloves of garlic diced tiny
• 1 plum or italian tomato diced
• 1 heaping tbsp of chopped chives diced (I think it was about 15 stalks)
• Pinch of Kosher Salt

Combine all ingredients and let it sit for a few minute allowing flavors to merge.

You don’t HAVE to serve it on cucumber slices, it would be great in a pita with some baby spinach or on some whole wheat toast. You could even easily double or triple the batch and serve it on the cucumber slices for a pretty appetizer at a party. Heck.. I was eating it straight up in between scooping it on the cucumber.

The nutritional information is just for salad. The WHOLE salad but just the salad.

Oh! and the little guy loves the stuff! :)

Here’s a write up for those that don’t want to sit thru the distracting video. ;)

• 5 frozen strawberries
• 1/2 cup frozen blueberries (I used wild) (70g)
• 1/2 of a banana
• 1 scoop of Protein Powder (I use Any Whey)
• 6oz Almond milk

Place all ingredients in the blender and blend!

Here’s the links I mentioned in the video…

• “My Mango, My Mango” – Ryan’s First Video Post
• Homemade Almond Milk the Video
• Homemade Almond Milk Take 1

This idea is the result. I based it loosely The Original All-Bran™ Muffin recipe but added some flavor with almonds and cherries. I also halved the recipe to make less. I don’t know about you but I can’t make 12 muffins in my house unless I throw them directly in the freezer. The husband is NOT a muffin man at all so he’s no help. The little guy is, but he wasn’t feeling well this morning so I knew I was on my own.

Honestly, for my first try at this, the result was better then I expected. The flavor was good, it was the right amount of the cherries and almonds, even the size was ok. The texture was a bit dense but I think that’s just how All Bran muffins come out. I can’t say for sure though I never made nor ate a basic All Bran Muffin. Have you?

Either way, I’ll make them again when I have a chance and see if I can get them a little lighter but the recipe is definitely done enough to share with you. I enjoyed 2 of them for breakfast this morning. If you have any ideas or try an iteration of this hit us up on the comments. I love to hear your ideas!

• 1 cup All Bran Cereal
• 4.5 oz almond milk (would work with regular milk to but I would maybe add a squirt of honey to add some sweetness)
• 1/2 cup whole wheat white flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg white
• 2 tbsp apple sauce
• 2 tsp almond extract
• 1/2 cup (75g) Sweet Cherries chopped
• 1 oz (28 g) almonds chopped up

Preheat the oven to 400 degrees and spray a 6 cup muffin tin with non-stick cooking spray.

Mix the All Bran with the almond milk and let it sit while you prepare the rest of the ingredients.

Chop the almonds and cherries as small as you would like them in the muffin. I went pretty small on the almonds but left larger chunks of the cherries.

Mix the flour, baking powder and salt together.

Add the egg white, apple sauce and almond extract to the All Bran/milk mixture. Mix well. Add the cherries and almonds mix well. Finally, add the flour mixture and mix until just combined. the batter will be thick.

Plop the batter into the muffin tin equally over the 6 cups. They will be filled.

Bake for 20 minutes.

I’m happy to say it was! This is my 18th idea! Click here to see them all!

I made this simple salad the other night and it went perfectly on the side of leftover Spinach Feta burger along with some roasted fries and quick sugar snap peas. Perfect for the vine ripe tomatoes you may be getting from your garden or farm stand.

Here’s how I made it..

• About 6 small tomatoes quartered (Could use even more, this is just what I had)
• 1 tbsp balsamic vinegar
• 1/4 cup (34g) Crumbled Feta
• 1 tsp dried basil
• 2 heaping tsp dried parsley
• Black Pepper

Combine all ingredients and eat immediately or chill it. I ate half with dinner and brought the other half to work for lunch. It was simply wonderful both times.

No Nutritional Info on this one. Adjust the amount of tomatoes to meet your needs and just count the feta.. that’s what I’d do. ;)

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Anyway, I was armed with the cutest little heads of cabbage from the farm and, yup you guessed it, feta. :) So i decided to combine them together and I’m so glad I did! This was fabulous! I almost ate the whole bowl in one sitting. I had to force myself to save it for dinner.

I had both the husband and child taste it. The husband said it was ok but he’s not a cabbage man. His reaction was pretty much what I expected. The Little Guy, well, let’s just say he was brave to try it even though he ended up spitting it out. Hey.. you can’t win them all. :)

• 2 small heads of cabbage (about 2 cups shredded 140g) I used 1 red and one green.
• 1/4 cup crumbled feta (34g)
• 1/2 tbsp honey (10g)
• 1 tsp olive oil (5g)
• 1 tsp oregano
• 2 tbsp red wine vinegar
• Pinch of fresh ground black pepper or more to taste.

I told you. They are so stinkin’ cute I had to post a few picures of the cabbage heads.

The purple one especially.

Even shredded it’s pretty! :)

To make the dressing put the feta, honey, olive oil, oregano and vinegar in a bowl and…

… whisk with a fork, squishing the feta making a creamy dressing like so…

Pour the dressing over the shredded cabbage…

and toss!

Enjoy! I could easily eat the whole batch but I’ll split it into 2, 1 cup servings. It’s a nice size. You could easily split it 4 ways for a small side with dinner.

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

With all this feta in the house I had to try upgrading my traditional love of cheese and crackers. My strategy for combatting my gross overindulgence of cheese is to make a pretty snack plate instead of grabbing a knife and going to town. So I took the feta, a roasted red pepper and made myself this simple snack. Oh my… So tasty! Would be fun for a party, no? :)

• 1/2 serving of Triscuits thin crisps (7 crackers)
• 1 oz feta cheese (2 thin slices)
• 1 jarred roasted red pepper
• Sprinkle of dried parsley

Lay out the crackers.

Cut the cheese into small pieces matching the number of crackers. It won’t be much but you don’t need much! The feta flavor is great.

Cut the roasted red pepper into small pieces as well.

Top the crackers with the bit of cheese, a piece of the roasted red pepper and a sprinkle of parsley.

Enjoy!

Isn’t it pretty? :)

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I couldn’t believe how many people recommended the watermelon feta combo to me. I’ve never heard of such a dish and frankly it sounded weird. Why ruin a perfectly good watermelon with feta cheese. That makes NO sense! But then I thought about Mandarin oranges on Asian salads, apples in a Waldorf salad and even my own Red White and Blue Sweet Summer Salad! Those are all examples of fruits in salads, why not watermelon?

When I saw Smitten Kitchen’s chopped vegetable, watermelon and feta salad I knew I had to give it a try. I always just imagined watermelon and feta, never once thinking of adding other veggies!

I used what I had on hand and the result was tasty! The soft sweet textured watermelon, the firm kohlrabi, the crunchy pepper and the salty feta was interesting to say the least. I think the most surprising thing about the salad was how yummy green peppers and watermelon are together.

Next time I may replace the kohlrabi with cucumber. I just thought I’d use it up since I had it in the fridge. Cucumber would probably be a better match. The kohlrabi was almost a little too firm. At least the one I had was.

I just finished the leftovers for a snack and it is one of those dishes that gets better with age. :)

• About 2 cups of watermelon cubed
• 1 small-medium kohlrabi cubed
• 1/2 large green pepper cut into squares
• 1 oz feta cheese cubed or use crumbled
• 1/2 tsp dried mint

Combine the watermelon, kohlrabi, pepper and feta.

Toss.

Sprinkle with mint.

It makes 2 servings 3 cups each but Irish was too chicken to try it. :)

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I combined a few of the comments to make a light tasty salad this morning. Coming off a weekend of insane fast food indulging this was the perfect light, tasty meal I needed. I love how 6 ingredients can pack so much satisfying flavor. And I absolutely adore the combo of balsamic, feta and basil!

• 1 slice of red onion chopped (or more to taste)
• About 1/3 a pint of grape tomatoes halved (totaling 1/2 cup)
• About 1/2 cup fresh basil leaves loosely chopped
• 1 cup cut cucumber
• 1 oz crumbled feta cheese (I used the black peppercorn)
• 1 tbsp Balsamic Vinegar

Cut your red onion. I only used a small slice as I’m not the biggest raw onion fan but I do like the flavor it adds.

Halve the tomatoes

Loosely chop the basil to release some flavor.

Cut cucumber in quarter inch slices and then in half and half again. Once cut I used a cup worth of the quartered cukes.

Place all ingredients in a large bowl.

toss

Let sit for a few minute to allow the flavors to combine and then transfer the salad to a smaller bowl and enjoy!

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

I’m not quite sure why I only made a half it was so good I ended up immediately making another. I didn’t think I’d like it so much but the balsamic soaked into the bread nicely and the crisp cucumbers and fresh basil were amazing with the feta.

Sometimes it’s the simple things, no? :)

• 1 slice whole wheat bread
• 1/2 oz feta cheese sliced thin
• a few fresh basil leaves
• 3 thin slices of cucumber
• 1 cherry or grape tomato sliced thin
• About 1 tsp balsamic vinegar

Cut the slice of bread in half and then layer the ingredients. Really, it’s that simple. It’s a sandwich! ;)

Since I made it a half I’ll give nutritional information for half but you could easily double. Or just make a half and pair it with a soup or salad. Totally yummy!

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Anyway, I have found myself with a plethora of spring turnips and they’ve been sitting in my fridge for a couple of weeks now. I made a puree out of the last batch but I wanted to try something new and the only thing that came to mind was a hash style cake similar to potato or zucchini cakes.

The result was tasty. I’m not sure they are for everyone and I don’t think you’ll see turnip cakes available at your local diner but if you are looking to try something new these could be fun. I loved them with salt, pepper and squirt of ketchup.

• About 1.25 cups of Grated Turnips (~225 g)
• 2 large egg whites
• 1/4 cup whole wheat flour (30g)
• 1/2 cup fresh parsley
• Kosher Salt

Wash the turnips. Here’s what mine looked like…

Cut the tips off and grate.

Set aside.

Whisk the egg whites, whole wheat flout and 2 liberal pinches of salt to make the batter.

Chop up a handful of parsley, after spider man approves that is..

Add it and the grated turnips to the batter.

Mix well to coat everything.

Heat a skillet over medium heat and spray with non-stick cooking spray.

Form a cake and add it straight to the skillet.

Cook for about 4 minutes a side until brown and staying together.

I ended up making 5 cakes but I could have easily gotten 6 if I made them slightly smaller. You could eat the whole batch (I did) but I split it into 2 servings as I don’t think many other people are going to pound 6 turnip cakes like me. ;)

I used the Athenos Tomato Basil Feta but you could easily use regular or low fat. I’d maybe sprinkle a little more oregano or basil on top for an extra bit of flavor. I’m sure olives would be good on this too, but I’m not a fan. So I kept it simple with what I had on hand, a jar of roasted peppers and some baby spinach.

I had this for a late breakfast but I think I’ll make myself another one for lunch. :)

• 1 Whole Grain/Low Carb tortilla
• 2 tbsp (33g) tomato paste
• Kosher Salt
• Black pepper
• Dried Oregano
• About 1/2 cup baby spinach leaves
• 2 roasted red peppers
• 1/4 cup Athenos Tomato Basil Feta

Preheat the oven to 425 Degrees.

Place the tortilla on a piece of aluminum foil abd bake for about 5 minutes until it gets toasted.

Set up your station…

Smear the tomato paste on the toasted tortilla and sprinkle with salt, pepper, garlic powder and dried oregano. Just a pinch or 2 of each.

Top with the spinch leaves.

Lay the 3 slices of roasted red peppers on top.

Add your Feta!

Bake in that pre-heated over for about 5 more minutes until the edges get brown and everything is warmed through.

EAT! :)

The nutritional Information will vary greatly depending on your tortilla/wrap. I tend to only by whole grain/low carb options that are around 100 calories or less. Here’s what mine turned out to be…

FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!

Sometimes I think the white potato gets a bad rep. I normally choose sweet but there’s nothing wrong with a good size Idaho now and then. ESPECIALLY in fry form. :)

So I thought I’d share my latest technique and inspire you try fries the homemade way. Note: If you are expecting fast food style you will be disappointed. Think of these as hand held roasted potatoes that taste YUMMY in ketchup. :)

• 1 large Idaho (baking) potato (~350-400g)
• Non-Stick cooking spray
• Kosher salt

Turn on the broiler and let then oven heat up.

Here’s my steps. I thought I’d walk you through my whole process. It may be excessive but I had fun snapping the photos. :)

Start with your potato.

Cut it in half. der.

Turn the potato halves flat side down and cut in about 1/2 inch thick slices.

Lay the slices down…

and then one by one, cut them in half.

Rinse the fry pieces and place in a bowl of cool water.

Line an cookie sheet with aluminum foil and spray with non-stick cooking spray.

Dry the fries on a clean kitchen towel.

Place the fries on the cookie sheet, Spray with a bit more spray and sprinkle with salt. (Note: you could add other spices if you like, rosemary? garlic powder? Anything would be yum!)

Put them in the oven, 2 notches under the broiler.

Pull them out in 10 minutes. They should look like this…

Flip them and place back in the oven for 8-10 more minutes until golden brown like this…

Pile them up on a place, add a side of ketchup and dig in! :)

I’m calculating nutritional information based on 2 servings using a large potato (around 350-400g). Note: If you want to eat the whole batch (I do all the time) it’s 5 points not 4. That whole fiber thing bites us in the butt again! ;)