Cobb Salad Platter

Cobb Salad Platter

Cobb salad platter filled up with soft boiled eggs, crispy bacon, mini rainbow tomatoes, crumbled blue cheese, herbs galore (think chives, basil + dill), grilled chicken thighs and mixed with green goddess dressing. I love to give it a good mix to get some of that yolk throughout the salad with the dressing - easy nourishing dinners are going on full speed for the upcoming summertime.

Cobb Salad Platter
Cobb Salad Platter

Cobb Salad Platter


  • 4 soft boiled eggs

  • 1 cup mini tomatoes

  • 1 avocado (cubed)

  • 4 strips bacon, chopped

  • 1/3rd cup blue cheese, crumbled

  • small bundle chives

  • small bundle dill

  • small bundle basil

  • drizzle on your desired Tessemae’s Green Goddess

  • 1 lb chicken thighs

  • 1 tablespoon soy sauce

  • 1 teaspoon paprika

  • 2 tablespoons oil

  • salt and pepper to taste

To begin, prep your ingredients by making your soft boiled eggs and crisping your bacon.
In the meantime, mix your chicken with soy sauce, paprika, oil and salt and pepper. Grill on a
skillet on both sides until cooked through. Once finished, thinly slice. Assemble your salad by placing your eggs, tomatoes, avocado, bacon, blue cheese, dill, basil, chives, sliced chicken thighs and drizzle with Green Goddess dressing in a salad bowl. Serve!

Keep up with me on instagram @lindseyeatsla!

Cobb Salad Platter

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Burrito bowl with chipotle lime dressing! A black bean and quinoa mixture with spices like chili, garlic and cumin then tossed with romaine, avocado, corn, tomatoes and crunchy tortilla chips.

Not to mention a spicy chipotle dressing (which is def a new weeknight staple) blended up with chipotle peppers in adobo sauce, probiotic yogurt, oregano, garlic cloves, lime juice and dijon mustard. can you say yumz?

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Black Bean & Quinoa Mixture

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 cup quinoa

  • 1 can black beans

  • 2 cups water

  • salt and pepper to taste

Chipotle Lime Dressing

  • 1 can chipotle pepper in adobo sauce

  • 1⁄2 cup Califia Farms Probiotic Yogurt

  • 3/4th tsp oregano

  • 3 garlic cloves

  • 1 lime juice

  • 1⁄2 tablespoon dijon mustard

  • salt and pepper taste

For the Bowl

tortilla strips, avocado, corn, tomatoes, romaine


To begin, make your dressing by placing your chipotle in adobo, yogurt, oregano, garlic, lime, dijon and salt and pepper in a blender or food processor. Blend until smooth and set aside.

In the meantime, cook your quinoa and add chili powder, garlic powder, cumin, salt and pepper and stir well. When the quinoa is cooked, add black beans and set aside.

Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Burrito Bowl with Chipotle Lime Dressing

Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

Plant-based loaded up caesar pasta salad! Including a vegan dressing that is to. die. for!

For the dressing mix dijon mustard, nutritional yeast, caper juice, lemon juice, vegan mayo, coconut aminos (or soy sauce) olive oil and almondmilk. Mix with fussili pasta, romaine + homemade croutons. Dig in and you may not want to share either  (def finished this whole bowl)!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

For the Vegan Caesar Dressing

  • 2 tablespoons dijon mustard

  • 2 tsp nutritional yeast

  • 1 tsp salt

  • 1 tsp garlic powder

  • 3/4th tsp caper juice

  • Juice of 1 lemon

  • 2 tsp Coconut aminos or tamari

  • 4 tablespoons vegan mayo

  • 1/8th Califia Farms Original Unsweetened Almondmilk

  • 1/6th cup olive oil

For the Salad

  • 1⁄2 cup chickpea or gluten free fusilli pasta

  • 2-3 cups of romaine/butter lettuce

  • 1/2 cup sliced tomatoes

  • 1 avocado, sliced

  • garnish with more nutritional yeast, fresh dill and cracked black pepper

  • Croutons of your choice


Start to make your dressing by mixing all your ingredients above; mustard, yeast, salt, garlic, caper juice, lemon juice, coconut aminos, mayo, almond milk and olive oil. Set aside while you prep your salad ingredients.

Wash your lettuce, slice your avocado and tomatoes and cook your pasta accordingly to the package instructions, rinse and cool.

Assemble your salad with all of the ingredients, mix in your cold pasta, croutons and dressing. Serve immediately and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)

Game Changer: At Home Pork Bulgogi with Bacon Cheese Fondue


KBBQ is one of my restaurant staples, there is nothing better than heading to Korean barbecue, eating banchan and ordering up (one of my favorites) bulgogi. Bulgogi is a thinly sliced marinaded meat with pears, garlic, ginger and soy sauce. I love getting this and what’s awesome is you can totally make this @ home. I paired the FARMER JOHN® Pork Tenderloin w a All-Natural Bacon Cheese Fondue. 

Some, not all, Korean BBQ spots, also serve some of their meats with cheese, where you watch it melt with your cooked meat to dip in like fondue. I notched it up by adding some FARMER JOHN® All-Natural Bacon. Although not as traditional, the smells in the air of your kitchen, and taste once it’s ready, will make you truly feel like you just stepped into your favorite KBBQ spot. 


FARMER JOHN® Pork Tenderloin Bulgogi

  • 1 pear grated
  • 5-6 cloves of garlic grated 
  • 1 tsp ginger grated
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tsp sesame oil
  • 1 tsp sesame seeds 
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oil 
  • FARMER JOHN® Pork Tenderloin


  1. Slice Farmer John Pork Tenderloin in thin strips, prepping it for your bulgogi marinade.
  2. Prepare your marinade items: 1 pear grated, 5-6 cloves of garlic grated, 1 tsp ginger grated, 1/4 cup soy sauce, 1 tsp red pepper flakes, 2 tsp sesame oil, 1 tsp sesame seeds, 1 tsp salt, 1 tsp pepper, 1 tsp oil. Add meat and set aside to marinate until rest of ingredients are ready.
  3. Once you have everything ready, get a pan hot with oil and start to grill your marinaded bulgogi. You can do this over a BBQ flame or you can use a pan on your stove, both work fine. 
  4. Grill about 6-7 minutes on each side, until charred and cooked through.

FARMER JOHN® All-Natural Bacon Cheese Fondue

  • 3-4 tsp of FARMER JOHN® All-Natural Bacon (1/2 for inside the fondue, 1/2 for garnish) 
  • 1 cup Gruyere Cheese (shredded)
  • 1 cup Swiss Cheese (shredded) or you can use Emmentaler or Cheddar
  • 2 garlic cloves 
  • 1 T white wine 
  • 1 tsp dijon vinegar 
  • 1 tsp flour 


  1. Cube and crisp bacon. 
  2. Shred cheeses and get a pan hot with white wine, dijon and 2 garlic cloves. 
  3. Coat shredded cheese in flour and slowly add in melted cheese in batches. Keep mixing until a creamy fondue sauce forms, add in bacon and mix before it’s completely finished. Keep on low heat until ready to eat.

Other: (if you want to make your bulgogi and fondue in a bowl!)

Radish & Zucchini Salad

  • 2 thinly sliced watermelon radish 
  • 2 thinly sliced zucchini 
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • some greens of your choice 
  • and 1 cup of sushi rice (cooked according to package instructions)


  1. Once your bulgogi is marinating and your fondue is melting, you can start to prep your rice and salad. 
  2. Slice your veggies for your salad and prep your rice according to the package instructions. Slice watermelon radish, zucchini and mix with sesame oil, olive oil, salt, pepper and garlic. 
  3. Create your bowl! Place your greens, your rice, bulgogi and the salad. Place a side bowl for the fondue topped with bacon. Enjoy!

and there you have it! at home KBBQ! 

*this blog post is sponsored by The Bacon PartyFarmer John


Smoked Turkey Chopped Salad with Apricot Vinaigrette


Total: 40 minutes

Dressing: 10 minutes

Prep: 30 minutes


  • 1 Yellow Bell Pepper
  • 2 Persian Cucumbers
  • 1 Tomato
  • ½ Red Onion
  • 3 Slices of Smoked Turkey
  • ¼ cup Shredded Cheese
  • 2 tsp dill
  • 2 tsp lemon basil


  • 2 ½ tsp apricot spread from Just Jans
  • 5 tsp extra virgin olive oil
  • ½ lemon juice
  • ½ lemon zest
  • 1 tsp distilled vinegar
  • ½ tsp Dijon
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic
  • 2 tsp water
  1. Prep and cut all vegetables
  2. Mix all the dressing components and chill complete dressing for 15-20 minutes or until ready
  3. Assemble the vegetables for the salad and pour over the dressing, sprinkle salt, pepper and garlic over the salad before mixing