Tropical Island Salad with Honey Mustard Dressing

Tropical Island Salad is a delicious salad with romaine leaves, mandarins, coconut flakes and almonds with a homemade honey mustard dressing
Tropical Island Salad
One of my favourite places I’ve visited is St. Pete’s beach. We have gone there a few times and every time we leave we are dying to go back. The beach is gorgeous and you can walk for miles. In fact, one of our favourite restaurants, The Conch Republic is just a minute drive from where we stay, so last time we were there we walked along the beach back to our condo. It was so beautiful. The night sky, the ocean air, the sand in my toes. I just love it there.

On our way back there was a guy sitting on the shore with a fishing line in the water. We were curious as to what he was fishing for this late at night and being from way up north we were not familiar with what fish he could be trying to catch. So we asked him. He answers with “shark”.

Seriously? I never knew you could fish for shark along the shore! Not sure if I’m wanting to go in the water there again.

Anyhow, The Conch has an amazing Tropical Island Salad. I have the same thing every time we go there (I’m not a seafood fan, which is funny because this restaurant has a ton of it). So I decided to copycat the salad and make it at home (I copied their coconut chicken too but that recipe will be coming soon). This salad is so good. It takes me right back to our vacation. I never realized how easy honey mustard dressing is to make. I guess I never really thought about it. But, once you try this recipe you will never buy a bottle of it again.Tropical Island Salad

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Tropical Island Salad with Honey Mustard Dressing
  1. 3 romaine hearts chopped
  2. 1 small can of mandarin oranges
  3. 1/4 cup sweetened coconut flakes
  4. 1/4 cup toasted almonds
For the dressing
  1. 1/4 cup mayonaise
  2. 1 tbsp yellow mustard
  3. 1tbsp honey
  4. 1 tbsp cider vinegar
  1. Put the romaine, mandarins, coconut, and almonds in a bowl.
  2. In a separate small bowl put the ingredients for the dressing in and mix until combined
  3. Pour the dressing over the salad and toss
  4. Garnish with a sprinkle of coconut
Amanda's Daily Dish

Cucumber Pineapple Salad with Edamame, Red Peppers and Pineapple Vinaigrette

Cucumber Pineapple Salad with Edamame, Mint, Red Peppers and Pineapple Vinaigrette is a perfect salad you’ll want to add to your summer meal lineup

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Guys, I am so excited about my new spiralizer I ordered online. I have seen so many fun looking recipes online using a spiralizer, I just had to be a part of it and try it out myself. I honestly can’t believe how easy it is to use. I’m telling you, if you don’t have one, go and order one right now. You’ll love it. I have so many ideas for recipes that I want to try. The possibilities are endless.

I ordered mine from Amazon here. It is such a good price and totally worth the money.

With my new handy dandy gadget I came up with this Cucumber Pineapple Salad.

It was so good!

It is the perfect summer salad for a hot day and you know what? The kids loved it. Hooray! A salad that the kids actually wanted more of. I think they love the pineapple in it. Not to mention they found the spiral noodle like pieces of cucumber fascinating. 

If you want to make a salad that’s a little bit different but really really good, try this one. It’ll be a hit. And if you have any fabulous spiralizer recipes, please share in the comments section below. I’d love to add some to my collection.

Cucumber Pineapple Salad

Check out this video from Pinch of Yum where Lindsay demonstrates a couple of different spiralizers and how to use them

Cucumber Pineapple Salad




Cucumber Pineapple Salad with Edamame, Red Peppers and Pineapple Vinaigrette
  1. 2 spiralized cucumbers (or sliced or diced if you don't have a spiralizer)
  2. 1 pineapple (diced into small pieces)
  3. 1 diced red pepper
  4. 1 cup edamame (defrosted)
  5. 1/4 cup olive oil
  6. 1/8 cup pineapple juice
  7. 1/8 cup vinegar
  8. 1/8 cup sugar
  9. 3 mint leaves thinly sliced
  1. In a large salad bowl add cucumber, pineapple, red pepper, and edamame
  2. In a jar or small bowl mix together the remaining ingredients
  3. Pour dressing over salad, mix well and garnish with a couple of mint leaves,
Amanda's Daily Dish

Enjoy! and Thanks for stopping by again.


Shepherd’s Pie

Shepherd’s Pie is a classic comfort food. It’s perfect for any day and it is awesome served as leftovers too, so make plenty to cut out some meal prepping time.
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As many of you know I have four boys. And three of them play hockey, with the fourth one starting in September. We spend a heck of a lot of time at the ice rinks. I mean it’s actually a crazy amount of time. I should really keep track of it this year so I know just how many hours were spent there. Needless to say, during hockey season we are always on the go. Sometimes to multiple rinks in a single day. But that’s ok, because that’s what we do as a family. The kids have so much fun heading to hockey and seeing their buddies there. And, I love seeing my fellow hockey moms there. It’s like going out for coffee with a bunch of friends but you just bring your coffee to the rink. 

As a family on the go it’s important that I have dinner figured out ahead of time. I’ll be honest, that doesn’t always happen. But I’m going to try and do better at it this year so we don’t eat so much pizza.

This Shepherd’s Pie Recipe is a delicious hearty meal that I can prepare ahead of time. I’ll be making this about a hundred times this season (ok maybe not a hundred but you get the picture).

p.s It will make your house smell so cozy and yummy….I love that.

Shepherd's Pie
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Look at those yummy veggies mixed in with the gravy….so good.

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Shepherd's Pie
  1. 1 small onion
  2. 1 tbsp butter
  3. 1 lb ground beef
  4. 1/2 tsp salt
  5. 1/8 tsp pepper
  6. 1/4 tsp garlic powder
  7. 1/8 tsp thyme
  8. 5 tbsp flour
  9. 3 cups beef broth
  10. 3 carrots peeled and shredded
  11. 2 cups frozen or canned peas
  12. 2 cups frozen or canned corn
  13. 7 medium potatoes peeled, boiled and mashed
  14. 1/2 tsp paprika
  1. Saute onion with butter for 5 minutes
  2. Add ground beef, salt, pepper, garlic powder and thyme. Cook until browned
  3. Add flour and mix into beef. Cook for 1 minute
  4. Pour in broth, mix and cook until gravy forms
  5. In a 9 x 13 baking dish place ground beef mixture on bottom. Now in layers sprinkle carrot on top, then peas, then corn.
  6. Top with hot mashed potatoes and spread over the entire pan. Being careful to not disturb the layers.
  7. Sprinkle top with paprika
  8. Cover with tin foil and bake in 350 degree F oven for 1 hour
  1. If using canned veggies, drain first before adding to dish.
Amanda's Daily Dish



Spinach Banana Berry Muffins

Muffins are a great quick breakfast or snack on the go. Try these Spinach Banana Berry Muffins they are packed with the goodness of spinach, bananas, raspberries and blueberries.

Muffins are a great quick breakfast or snack on the go. Try these Spinach Banana Berry Muffins they are packed with the goodness of spinach, bananas, raspberries and blueberries.

My kids love to eat bread type stuff for breakfast. Toast, bagels, muffins, waffles, croissants, you name it. They’ll eat fruit but my littlest guy will barely eat any veggies. I wanted to make something that they would love but that would still be packed with goodness. So I came up with these spinach banana berry muffins. They are super easy to make and the kids love them.

We call them superhero muffins actually, and they keep asking “Can I have another superhero muffin?”

Genius! They think that superheroes eat these muffins because they’re the color of the Hulk. Now they all want to eat them. 

I really wanted to make these with whole wheat flour and add chia seeds, but I think that would have been past the point of return for my kids. They’d think these were way too healthy and never eat them. For some strange reason kids and healthy food can be a little bit of a challenge. So sometimes you’ve got to just improvise and sneak in a little bit of healthiness. You can’t even taste the spinach in these muffins, so they’ll never know (enter evil laugh).

The green from the spinach is so vibrant and makes them really fun looking. You’ll definitely be eating your colors with these muffins.

Muffins are a great quick breakfast or snack on the go. Try these Spinach Banana Berry Muffins they are packed with the goodness of spinach, bananas, raspberries and blueberries.

My little guys are so eager to help me in the kitchen. Good thing I had them around for the above photo. I needed an extra set of hands and Pacey was happy to help. I seriously cannot stop staring at that muffin. Such beautiful colors.

Muffins are a great quick breakfast or snack on the go. Try these Spinach Banana Berry Muffins they are packed with the goodness of spinach, bananas, raspberries and blueberries.


Spinach Banana Berry Muffins
  1. 3 large bananas
  2. 1 cup spinach
  3. 1 egg
  4. 1/4 cup plain greek yogurt or sour cream
  5. 3/4 cup sugar
  6. 1/4 tsp salt
  7. 1 tsp baking soda
  8. 1 tsp baking powder
  9. 1 1/2 cup flour
  10. 1/2 cup blueberries (fresh or frozen)
  11. 1/2 cup raspberries (fresh or frozen)
  1. In a mixing bowl add all dry ingredients, mix and set aside.
  2. In a blender add bananas, spinach, egg, yogurt or sour cream (you might have to keep packing it down into the blender with a spoon to get it going since there is not too much liquid to start)
  3. Pour liquid mixture into dry mixture and mix until just combined
  4. Fold in raspberries and blueberries
  5. Fill prepared muffin tins with batter and place in 350 Degree C oven. Bake for 18-20 minutes. Test with a toothpick.
  1. Makes 12 large muffins or 18 medium muffins
Amanda's Daily Dish

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