Steak Salad with Avocado Cilantro Vinaigrette


I love salad! But! When I eat a salad I want one FULL of nutrients and one that has a large variety of textures, colors, and flavors! When I eat a salad I also want to feel FULL. I do not want to be left craving unnecessary calories. This steak salad is all the things and more! I use it often as a part of my weekly nutrition plan to ensure I am meeting my macro goals, loading up on vitamins and minerals, and feeding my body what it needs in order to cut the sugar cravings.



6 cups fresh spinach or mixed salad greens

2 bell peppers, seeded and sliced

½ red onion, sliced

1 tablespoon olive oil

2 avocados, pitted and sliced

2 cups cherry tomatoes, halved

2 cucumber, peeled and sliced

4-6 ounces crumbled goat cheese

⅓ cup roasted and salted sunflower seeds


Marinate and cook 1 pound of steak using Chelsea’s Messy Apron: The Best Steak Marinade.

Avocado Cilantro Vinaigrette


1 avocado

1 cup fresh cilantro

1 lime, juiced

½ lemon, juiced

2 tablespoons white wine vinegar

2 tablespoons olive oil

¼ teaspoon ground cumin

Salt & pepper to taste


Marinate and cook steak using Chelsea’s Messy Apron: The Best Steak Marinade.

Saute sliced peppers and onion with olive oil in a large frying pan on medium heat till soft and tender (3-5 minutes).

Add avocado, cilantro, lime juice, lemon juice, white wine vinegar, olive oil, cumin, and salt & pepper to a blender or food processor. Blend until combine and smooth.

Lay salad greens on the bottom on a large bowl and add thinly sliced steak. Top with sauted peppers & onions, sliced avocado, halved cherry tomatoes, sliced cucumber, crumbled goat cheese, and sunflower seeds. Serve with avocado cilantro vinaigrette.

House of Yumm: Autumn Apple Salad with Maple Vinaigrette



This recipe was originally posted on House of Yumm.

I have spent a lot of time searching for recipes I can use over and over again for my meal prepping. I look for three things.

#1 Recipes I WANT to eat again and again.

#2 Recipes with a variety of nutrients.

#3 Recipes that fill me up and don’t leave me wanting more.

This recipe, my friends, from House of Yumm is one of those WINNERS! I make it at least once a month, and it really is a perfect addition to your fall repertoire. Bon Appetit!

*See ketogenic substitutes and modifications at the end of the recipe.



2 cups baby spinach

¼ cup dried cranberries

¼ cup halved pecans

2 tablespoons feta cheese

½ granny smith apple, sliced

½ fuji apple, sliced

2 slices bacon cooked and chopped

Maple Dijon Vinaigrette


2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 ½ teaspoon dijon mustard

Salt & pepper to taste


Add the spinach to a medium size bowl or plate.

Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.

Add all the ingredients for the maple dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.


For a ketogenic lifestyle:

Leave out one of the fruits, the dried cranberries or the apple slices. I leave off the dried cranberries and account for the apple slices in my daily net carbs. I like to add another vegetable in its place. I personally add red onion.

I also add additional protein, like a ½ chicken breast.

Replace the maple syrup in the dressing with Swerve sweetener.