Nicoise' Style Salad

Last week was super busy. Not as much blogging got done but I am back and I have a alot more exciting things to share!
The healthy eating in preparation for purim noshing was a really good idea. I'm not going to list for you the amounts of cookies, cakes, hamantashen and candy I consumed over Purim- it's too long and it makes me feel sick even now. It was an amazing purim spent with family and friends exchanging gift bags, boxes and dishes filled with goodies. I saw so many creative themes and ideas. The work and thought that goes into them is just unbelievable!
Now that all the holiday festivities are over it's time to get back to the healthy eating! My cabinets are all filled up with candy that needs to go because I have always had a sweet tooth.


I planned a decent healthy lunch/snack and dinner menu for the week. For those of you who are looking for a way to keep healthy and stick to healthy eating: planning a menu and preparing your shopping list ahead of time should keep you organized and on track. That is one thing that I have found to always work for me. My shopping day is Sunday. So for about 15 minutes every Sunday morning I sit down and prepare a menu and shopping list for the week. Do you have some easy tricks that help you keep to a healthy eating plan? Please share!

The recipe I am sharing with you today is my spin on a nicoise' salad (pronounced  "ni╦łswazi"). What is a niciose' salad? It's traditionally a mixed salad consisting of a variety of veggies (tomatoes, olives etc), Sliced boiled egg, on a bed of lettuce topped with tuna and a vinaigrette. It's origin is French.
Some add red peppers, shallots, red onions etc. etc. I made this salad to suit what we enjoy. Perhaps because we are all pretty small we don't eat such large dinners. We get full very quick. So in my family this was the perfect dish as a dinner. Some may argue that it's more of a lunch. My husband actually took it to lunch as well. It's pretty healthy and very nutritious. It can be eaten cold or warm. So at last here's my spin on a yum dinner/lunch niciose' style salad:

1/2 lb Rotini
A Couple Handfuls of Red Potatoes
4 Eggs
1 Can Tuna
1 Medium Onion
1/2 lb Green Beans
1 Carton Grape Tomatoes, Sliced in Half Lengthwise

3 Tablespoons Olive Oil
2 Teaspoons Soy Sauce
1 1/2 Tsps. Red Wine Vinegar
1 Tsp Sugar
Salt, Pepper, Garlic Powder to taste

Boil up eggs and red potatoes in pot with salted boiling water, till cooked to desired done-ness. Bring another pot of salted water to a boil and add rotini and a sprinkle of veg oil so they don't stick to each other. Let that cook up till light colored and fluffy. In the meantime cut off the ends of the green beans, slice the grape tomatoes in half lengthwise and chop up the onion. Combine the sauce ingredients in a bowl whisking it together to really keep it from separating. Lay the green beans, tomatoes and onion out in a baking pan and pour the sauce ingredients over them evenly. Put the pan in the oven on 450 for 20 minutes or until slightly roasted. Once the potatoes and eggs are cooked and cooled a little, remove their peel. Chop both into pieces. Drain the can of tuna. Combine cooked pasta, potatoes, eggs, tuna all crumbled up and green bean mixture along with it's sauce for a vinaigrette and serve.

P.S. Like the pics? I am really enjoying my new camera and it is not an easy task to learn all the buttons and settings. I am spending quite some time using it and reading manuals etc. Hope to slowly get a hang of it!

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                  Xo! Gigi.
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