Ever since I stumbled upon Olive Garden's Zuppa Tuscano, I've been in love.  I'd often order only soup and salad so I could have all the Zuppa Tuscano I could eat.  Seriously one of the best soups I've had to this day.  Long before the days when I became accustomed to looking for recipes online I attempted to make my own version.  I was pretty proud and surprised that I actually felt it was a pretty good ringer for it.

I've been following the Paleo diet (no grains or dairy) somewhat, but not strictly for the last year or so, which means rarely having any corn.  I didn't miss it for a long time, but all of a sudden the thought of corn sounded sooo..... good to me.
So when I when I needed a side to go with my Mexican lasagna casserole (one day I will post that recipe), I couldn't help but think that mexican street grilled corn would be so perfect, but corn is off season right now so finding corn on the cob is difficult especially is you want organic (so that it's not GMO).  So I thought hey what if I used frozen organic corn and made it into a salad.  Well when I had that thought there was no longer any doubt.  I had to try to create Mexican street corn salad.  Mexican street corn is basically corn on the cob topped with mayo, lime, chilli powder, salt, pepper, and cotija cheese.

This Jalapeño Bacon Egg Salad is fantastic on my grain free crackers

Having a lot of eggs from Easter has made me crave Egg salad and in particular bacon jalapeno egg salad.  Yesterday I hard boiled the eggs and posted how to make perfect hard boiled eggs, and today I made my egg salad.  Boy am I glad I made a lot.  It's so good it won't last long!  The best part is that if you use the right ingredients this can actually be a healthy breakfast, lunch, or snack.  The trick is to use good ingredients.  Mayo, bacon, and eggs can all be bad for you if your using your standard super market stuff, but it doesn't have to be!  Wish I knew that a long time ago.  Here's how you can make this recipe and enjoy it as often as you wish because it's healthy. 

Lately I created a salad I just can't get enough of, so of course I had to share it here!  We've been harvesting 3 1/2 to 4 lbs every 3 days (although it's starting to wind down now) and I love strawberries in salads with a vinaigrette dressing.  I started thinking of creating a recipe for chipolte chicken to contrast with the sweet of the strawberries, and I'm so glad I did.