Starters

Grilled Vegetable Salad with Balsamic Dressing

(Serves 3)

Ingredients (Use organic where possible) 

1/2 bunch asparagus, trimmed and cut into bite-size pieces
1 medium red onion, cut into 1/2-inch rings
1 pint cherry tomatoes
1 yellow bell pepper, quartered, seeds and ribs removed
1 red bell pepper, quartered, seeds and ribs removed
1/4 cup extra-virgin olive oil, for brushing
Himalayan salt
fresh ground black pepper
1/4 cup fresh basil leaves
1/4 pound feta cheese

Dressing:
1 medium clove garlic, chopped
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
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Creamy Broccoli Salad

Ingredients (Use organic where possible)

 4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
¼ cup diced red onion
2 large apples, finely chopped
½ cup pecans, coarsely chopped
½ cup dried cranberries
½ cup Trader Joe’s Organic Mayonnaise
½ cup Siggi’s strained non-fat plain yogurt*
2 Tablespoons lemon juice
1 Tablespoon Stevia
¼ teaspoon salt
⅛ teaspoon pepper

Directions

  1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
  2. To make the dressing: Whisk together mayonnaise, yogurt, ...
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Black Rice Peanut and Mango Salad

Ingredients (Use organic where possible)

  • 2 oranges
  • 1/4 cup (or more) fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon fish sauce (optional)
  • 2 cups black rice
  • Himalayan salt
  • 2 just-ripe mangos, peeled, pitted, cut into 1/2-inch dice
  • 1 cup fresh cilantro leaves
  • 1 cup finely chopped red onion (about 1/2 large onion)
  • 1/2 cup unsalted, dry-roasted peanuts
  • 6 scallions, thinly sliced
  • 2 jalapeños, seeded, minced

Directions
Remove peel from oranges along with white pith. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to ...

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Lemon Chia Seed Muffins

Lemon Chia Seed Muffins 
(low-carb, nut-free, dairy-free, grain-free, gluten-free, refined sugar-free, Paleo)

Prep Time 15 mins  Cook Time:  30 mins  Serves: 6

Ingredients  (Use organic where possible)

⅓ cup (33g) coconut flour
¼ cup (29g) tapioca flour
1 tablespoon (10g) chia seeds
¼ teaspoon Himalayan salt
⅛ teaspoon baking soda
1 tablespoon lemon juice
2 teaspoons lemon zest
2 tablespoons (25g) coconut oil, melted
½ cup (123g) coconut milk, full fat
3 tablespoons (52g) maple syrup
1 teaspoon vanilla extract
3 eggs, room temperature

Directions

 Preheat the oven to 350°F and line a muffin pan with nonstick paper baking ...

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