Caper Green Beans

This…was the lovely side to the leg of lamb that I posted last week 🙂  I’ve been surprised at how many different tastes you can get simply by taking some veggies, cooking them or leaving them cold…and tossing them with a vinaigrette!  In fact I’ve been so inspired by it that I have started trying my own combos!  But those, we will save for another day!  Today, I will show you one from  I was very excited to try it, because through making his favorite white bean tuna salad for lunches (like seriously…he eats it every day, haha!) my husband has fallen in love with the taste capers add to the dish.  So it was fun to try another recipe that used them 🙂  As always, I upped the garlic 🙂  We opted to eat these warm, but you can also toss them into a bowl of ice water after cooking them if you want a cold bean salad 🙂


Here’s what you need:

  • 1 1/2 lbs Green Beans, trimmed
  • 2 Cloves Garlic, minced
  • 6 Leaves Basil, chopped
  • 2 Leaves Oregano, chopped
  • 1 1/2 Tbsp Red Wine Vinegar
  • 1 Tbsp Capers
  • 3 Tbsp Olive Oil


Here’s how you do it:

  1. Bring a large pot of water to a boil, ensuring that it will be enough to cover the beans.
  2. Salt it generously, the original says about a tsp of salt per quart of water 🙂
  3. Toss in the beans and cook 8-10 minutes.
  4. Mix up the vinaigrette ingredients (everything else) and toss it with the green beans.
  5. Serve, eat, enjoy the taste and nutrition you are loving your body with 🙂


Super easy, quick, and healthy 🙂

Caper Green Beans


Citrus and Chicken Salad!!!

I had been looking forward to making this salad for SO long.  I kept meaning to get the stuff to make it, but would end up saving it for “next time,” because we had so much extra tuna for lunches!  But finally, I just decided I was tired of waiting and this was the week!!  I’m so glad I did…it was so FUN!  Perfect lunch…lots of greens, super great citrus flavor (I LOVE GRAPEFRUIT!!!), some good protein, sooooooo many veggies, and a refreshing vinaigrette!!  Mmmm.  Sheer beauty!!  And quite satisfying.  And another great thing…it said it would only serve 4….LIES!  I’m convinced it can serve more 🙂  And if you keep the dressing and salad separate until you are ready to eat individual servings, it stays good for days 🙂  Or, make this for company and you will look so impressive and fancy!!!  It made me feel fancy 😀

Grapefruit Salad 2

Note:  I took a picture before I got it tossed thoroughly enough!  I realized after that there was a lot of yummy veggies and grapefruit chunks at the bottom haha.  So don’t worry, it’s not 90% romaine, there’s lotsa goodies all through it! 🙂

So, here’s what you need:


  • 4 Chicken Breasts, cooked and cubed or shredded (I tossed mine on a grill pan with salt & pepper while I prepped)
  • 2 Grapefruits, peeled; wedges separated (use a small sharp knife to help if needed) and cut in half
  • 2 Carrots, thinly sliced
  • 1/4-1/2 Small Red Onion, thinly sliced (depends on your tastes)
  • 1 Cucumber, thinly sliced
  • 8 oz package Snow Peas
  • 1 Apple, thinly sliced
  • 2 Hearts of Romaine, cut or torn into bite size pieces


  • 2 Oranges, juiced
  • 1/2 Grapefruit, juiced
  • 1/4 C Olive Oil
  • 1/2 tsp Sea Salt
  • 2 tsp Ginger (I used paste)
  • 1 tsp chili sauce (I used Sriracha!! Yay!)
  • 1/2 C Cilantro, chopped
  • 1/4 C Apple Cider Vinegar
  • 1/2 tsp of a natural sweetener (Optional.  I didn’t use it, it didn’t need it I don’t think!  But I love grapefruit as is :))

Doesn’t that sound like the craziest dressing you have ever heard of?  It’s sooooo good!!  The ginger and sriracha give it a mild heat, that warms up only after you’ve taken a few bites…and it gives it a sort of Asian feel.  But the grapefruit makes it sooooo refreshing, the apple brings a sweetness and a crunch, and the chicken is tasty and fills any carnivore needs.  Oh, and the cilantro is a nice finishing touch!  I love cilantro! Mmm!  Yummy. And you know what else is great?  Because of the citrus in it…my apples didn’t get brown at all…and I was still eating the FRESH salad like 4 days later.  They still weren’t brown!

Here’s how you do it 🙂

  1. Prep your veggies.  I sliced everything really thin with a sharp knife, but it is recommended that you can use a mandolin as well.  If you have one, go for it!!
  2. Whisk together the dressing ingredients.  Taste and adjust as you desire 🙂
  3. Toss together all your salad ingredients.
  4. Here is where you decide; if you are serving 4-6 people, toss it all with the dressing.  If you are using it for your lunch and can’t finish it, put some salad in a bowl, add as much dressing as you desire, and put the rest in the fridge for later 🙂
  5. Enjoy great flavor ALONG WITH a wonderful healthy feeling 🙂

Here’s my first step 🙂  See how thinly I got those veggies?  I was so proud of me 😉  And I only ended up using about half that amount of onion 😉  Are you so excited about having all those goodies in a salad?!  And that’s not even all of them!

Grapefruit SaladLook at how much mine made!!!  Two bowls!  Serves 4?  I don’t think so!!  Perhaps its cause I didn’t follow the recipe exactly 😉

Grapefruit Salad 3Yummy yummy yummy!

Grapefruit Salad 1

You know one of my favorite things about a meal like this is?  Don’t laugh, but….it’s this…VEGETABLE CARNAGE!  When I look down and see this in my sink, I just know….wow….I’m heating healthy!!  YES!

Grapefruit Salad 5

Fresh Citrus Vinaigrette (On a Cold Bean Salad!)

This was a very different way to eat green beans!!!  I’ve never had them cold 🙂  It was yummy!!  But my favorite part of this was the vinaigrette!!!  I seriously think I want to make it just for salad…like an Asian salad with mandarins and grilled chicken and nuts and raisins and sunflower seeds!!! Oh my gosh that would be delicious!!  And I find the sheer amount of garlic to die for!  So here’s the recipe, thanks to for this one!  I have to give them complete credit, it was so fun I didn’t even change anything 🙂  I will put down the instructions for the cold bean salad as well, but use this vinaigrette on whatever you want!  Yummy!

Note: If you are making this to go with a meal, make sure you start it early, it’s supposed to chill for an hour before serving 🙂

Here’s what you need:

  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic, minced
  • 1 tsp Dijon Mustard
  • 4 C fresh green beans
  • 1 Large orange, juiced
  • Salt & Pepper to taste

And here’s how you do it 🙂

  1. Boil a large pot of water, and throw your beans in until they are tender-crisp.
  2. Immediately remove from heat and toss into ice water to stop the cooking process.  Let sit for a few minutes until they are cool.
  3. Drain and dry beans on some paper towels.
  4. Whisk together the ingredients for the vinaigrette (olive oil, garlic, dijon, fresh orange juice, salt & pepper).
  5. Combine beans and vinaigrette, toss to coat, and place in your fridge to sit for at least an hour!!
  6. Eat.  Yummy!  Healthy!!  Fun!!

Here’s my pictures yay!

Citrus Vinegarette 2Boil boil boil boil boil till you’re almost done!!!  Al dente baby!

Citrus Vinegarette 3Cool those hotties down!!!  Quick!

Citrus VinegaretteWhisk up your yummy vinaigrette!!!  LOVE the fresh orange juice!!!!

Citrus Vinegarette 4Toss with your green beans and chill for an hour….and….

Citrus Vinegarette 5Pile them on your plate and devour!!!  Nice change from all the hot veggie sides…nice and refreshing 🙂  I hope you enjoy!! Again, put this vinaigrette on whatever veggies you desire, even a fresh salad 🙂  Shoot…add some balsamic and I bet it would make a killer chicken marinade…shoot boy, I gotta try that!!