Roasted Veggie Salad Bowl

roasted veggie salad bowl

This is the perfect dish to ease into Summer. It’s fresh and light, and the roasted veggies add a cozier flavor to the mix.

For a touch a protein, you can also easily roast some chicken from scratch too, just drizzle on some olive oil, a good sprinkling of salt and pepper and some fresh herbs and roast at 350F for approx 90 minutes.) The sesame seeds and hemp seeds add a gorgeous texture, as does the creamy avocado, which tastes fabulous with a squeeze of lemon.

roasted veggie salad bowl
roasted veggie salad bowl

What You'll Need

1 medium zucchini, zoodled
1 butternut squash, cubed
1 purple onion, cut in 4’s
2 cups mushrooms
4 cups spinach
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 tbsp coconut oil
Sea salt, to taste
Pepper, to taste
1 tbsp Hempseeds
1 tbsp Black sesame seeds
1 lemon
1 avocado, cut in 4's and sliced

Optional: Add a serving of roasted or grilled chicken for a protein boost!



What You'll Need To Know

Preheat oven to 350F.

Melt coconut oil and coat squash, onion, butternut squash, peppers, and mushrooms. Season with sea salt and pepper and roast for 25-30 minutes.

While veggies are roasting, zoodle one zucchini and toss with lemon juice, hemp seeds, black sesame seeds, sea salt and pepper.

Add one cup spinach to each plate and top with 1/4 cup zoodle mix and 1 cup roasted veggies.

Add 1/4 avocado, to each one plate and sprinkle with hemp seeds and black sesame seeds.

Recipe makes 4 servings.  

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Tasty AF Chicken Balanced Bowl With Cauli-Rice + Roasted Veggies


Creating a balanced meal in a hurry can be a bit of a challenge. I have the perfect solution: The Balance Bowl.  It's super simple to make and it's tasty AF!

Mondays and Wednesdays tend to be my tough workout days with killer MegaFormer session at Megaburn Fitness then death-by-boxing (aka Team Quest boxing class.) These are my two days of major sweaty AF cardio! 😅 So, as you can imagine, fueling up is key. This bowl right here, is the perfect meal. It's got the perfect balance of healthy fats, proteins, and carbs.

What You'll Need

Sweet Potato:
1 sweet potato (roughly 150g)
1 tsp coconut oil
sea salt, to taste
11 tsp dried oregano
Mixed Greens:
2 cup mixed spring greens
2 tsp coconut aminos
1/4 cup purple cabbage
2 tsp green onions tops
1/2 head cauliflower
1/4 tbsp coconut oil
1 tsp dried oregano
sea salt, to taste
1 orange bell pepper, sliced
2 - 3-4oz chicken breasts
2 tsp smoked paprika
1 tsp dried oregano
sea salt, to taste
1/2 tsp coconut oil, melted
1/4 Avocado
Chia seeds (sprinkled on avocado)

What You'll Need To Know

Sweet Potato:
Pre heat oven to 400F. Slice 1 sweet potato into medallions, and place in a baking dish and coat with coconut oil and season with sea salt and dried oregano. Place in the oven and bake for 15-20 minutes, until soft and slightly browned.
Rub chicken breasts with coconut oil and sprinkle both sides with salt, smoked paprika and oregano. Place chicken in a broiler pan.
Bake in oven for 10 minutes. Flip chicken and cook until it is no longer pink in the center and the juices run clear, about 15 minutes more. Remove chicken from pan and let it cool, then cut into cubes. Note: place chicken pan next to sweet potato baking dish.
Mixed Greens:
Mix together 2 cup mixed spring greens, green onion tops, and purple cabbage and toss with coconut aminos and set aside.
Note: If you are meal prepping, don’t add coconut aminos until ready to eat to avoid wilting!
In a food processor, add 1/2 head of cauliflower and pulse about 5-6 times until a “rice” consistency forms. Over a medium heat, melt coconut oil and add in cauli-rice and orange bell pepper and season with dried oregano and sea salt. Cook for about 8-10 minutes, until the bell pepper is soft.
When everything is ready, plate with cauli-rice, mixed greens, sweet potato medallions, and chicken cubes. Top with sliced avocado and chia seeds spoiled on avocado.

Recipe makes 2 servings.

Quick and Easy Chicken Street Tacos


Traditionally, Mexican food is bright, fresh, spicy and perfect to enjoy on any weeknight, but depending on how you mix it up, it’s not always the best option. Not to worry, I've got you covered with these amazingly delicious chicken tacos that are perfectly spices. I love using rotisserie chickens... they are pretty amazing. They’re delightfully convenient. All you have to do to prepare one is pick it up from the store and carve it. I love using the chicken breast for perfectly cooked street tacos. Here's one recipe we're loving in my household.

chicken street tacos
chicken street tacos

What You'll Need

1 Rotisserie Chicken Breasts, diced
1 tablespoon coconut oil
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/4 cup chopped red cabbage
1 avocado, sliced
1 lime
1/4 cup cilantro
1 green onion , chopped
8 corn tortillas

What You'll Need To Know

1. In a skillet heat the coconut oil over a medium heat. Add the chicken, paprika, cayenne pepper, cumin, and sea salt and cook for about 4-5 minutes.

2. On a flat skillet or pancake pan, heat the tortillas on high heat for 1 minute on each side. Spoon the chicken mixture into the tortillas and top with a green onion, cilantro, avocado, red cabbage, lime juice, and your favorite red hot sauce.

3. Fold the tortillas in half serve immediately.

Recipe makes 8 tacos.