Recipe N1

Ingredients

• 2 carrots, peeled and roughly chopped
  
• 1 head of broccoli, cleaned and roughly chopped
  
• 1/2 pint grape tomatoes, sliced
  
• 2 tablespoons sunflower seeds
  
• 1/4 cup cilantro, minced
  
• 1 1/2 tablespoons grapeseed oil
  
• 1/2 tablespoon apple cider vinegar
  
• 1 tablespoon nutritional yeast
  
• juice of 1/2 lemon
  
• salt & pepper to taste
  

Description

1. Combine carrots and broccoli in food processor and pulse until finely chopped.
   
2. Empty into a medium bowl.
   
3. Combine sliced grape tomatoes, sunflower seeds and cilantro in bowl.
   
4. Whisk dressing together (oil, vinegar, nutritional yeast, lemon and salt & pepper) in small bowl and pour on top of salad mixture.
   
5. Toss to combine and let sit, covered, in the refrigerator for 30 minutes before serving.
   

Recipe N2

Ingredients

• 2 Heads Broccoli
  
• I Large Head Cauliflower
  
• 3 Large Carrots
  
• 2 Tsp Kelp Granules
  
• ½ Cup Fresh Parsley
  
• Cup Sunflower Seeds
  
• ¼ Cup Pumpkin Seeds
  
• ½ Cup Raisins
  
• 1 Cup Dried Currants
  
• ½ Tsp Lemon Juice
  
• Salt and Pepper to taste
  

Description

1. In small batches, add the Cauliflower, Broccoli, and Carrots into a food processor and pulse until you have a nice consistency.
   
2. In a large bowl add all ingredients, mixing well, then let sit in the refrigerator for a few hours to enhance the flavors.
   

Recipe N3

Ingredients

• 2 cups purple cabbage
  
• 1 chicken breast, cooked
  
• 1 oz pumpkin seeds
  
• ½ grapefruit
  
• 1 cucumber
  
• 3 tsp olive oil
  

Description

1. Chop chicken into strips or small pieces.
   
2. Peel and cut up the grapefruit into bite-sized pieces.
   
3. Cut up the cucumber.
   
4. Mix all together and drizzle with olive oil.
   

Recipe N4

Ingredients

• 3 carrots, peeled
  
• ¼ to ⅓ of a head of green cabbage
  
• 5 green onions, sliced, white and light green parts only
  
• 1 crown of broccoli
  
• 3 tablespoons maple syrup
  
• 2 teaspoons fresh grated or minced ginger
  
• 1 garlic clove, minced
  
• 1 teaspoons lemon zest
  
• juice from ½ a lemon
  
• salt and pepper, to taste
  
• ¼ cup sunflower seed kernels, or to
  taste
  

Description

1. In the bowl of a food processor pulse the cabbage until it is a very fine chop. Remove the cabbage to a large bowl. Process the carrots until they are chopped very fine and remove them to the same bowl. Process the broccoli until it is chopped very fine and remove it to the bowl containing the cabbage and carrots. Add the sliced green onions.
   
2. In a small bowl, combine the maple syrup, ginger, garlic, lemon zest, lemon juice, salt and pepper. Whisk the dressing thoroughly
   and add it to the bowl containing the vegetables. Toss to combine. Sprinkle the sunflower seeds on top.
   

Recipe N5

Ingredients

• Spinach
  
• thinly sliced red onion
  
• chopped cherry tomatoes
  
• chopped cucumbers
  
• carrot miso dressing
  
• chopped cilantro
  
• salt and pepper
  

Dressing

• 1 cup chopped carrots
  
• 1 shallot, chopped
  
• 1-inch piece fresh ginger, grated or chopped
  
• 3 Tablespoons white miso paste
  
• 2 Tablespoons rice vinegar
  
• 1 teaspoon sesame oil
  
• 1/4 cup oil
  
• up to 1/4 cup water
  

Description

1. To make the dressing combine the carrots, shallot, ginger, miso, rice vinegar and sesame
   oil in a blender. Process until nearly smooth and then slowly add the oil. Continue to process until smooth and then add the water, one Tablespoon at a time, until the dressing has reached your desired consistency.
   
2. To make the salad combine the spinach, red onion, tomatoes and cucumbers in a large bowl. Drizzle with carrot miso dressing and top with chopped cilantro. Add freshly
   ground salt and pepper to taste.
   

Recipe N6

Ingredients

• 1 cup Romaine Lettuce, shopped
  
• 3 ounces chicken breasts
  
• 1 oz Crumbled feta
  
• 5 cherry tomatoes
  
• 1 tbsp olive oil
  
• 1/2 tsp. lime zest
  
• 1 tbsp. lime juice
  
• 1/8 salt
  
• 1/8 tbsp ground black pepper
  
• 1 bay leaf 1 slice of lime
  
• 1/4 avocado
  
• ¼ red onion
  

Description

1. In a large pot full of water add chicken breast, bay leaf a slice of lime and salt. Bring
   the water to a boil and then reduce it to a simmer and cover the pot. Cook the chicken for 30 minutes, or until the inside isn’t pink.
   
2. Place chopped lettuce, red onion, tomatoes, shreded Chicken, avocado, and crumbled
   feta cheese in a large bowl. In a small bowl, combine olive oil, lime zest, lime juice.
   
3. Season with salt and pepper and toss the salad with the dressing and serve immediately.
   

Recipe N7

Ingredients

• 1 cup romaine lettuce, chopped
  
• 6 oz shrimp, uncooked or 3.6 oz boiled and peeled
  
• 2 cups of water
  
• 1/2 avocado
  
• 1/4 cup peas
  
• 1/4 red onion
  
• 1 tbsp olive oil
  
• 1 clove garlic, minced
  
• 1 tsp. chopped fresh cilantro
  
• 1/2 tsp. Dijon mustard
  
• 1/8 tbsp salt
  
• 1/8 tbsp ground black pepper
  

Description

1. Add water and a slice of lime to a large stockpot set over medium heat. Bring to a boil and allow to boil for 5 minutes. Stir in the raw shrimp, cover and remove from
   heat. Allow to rest for about 4 minutes, until all the shrimp are cooked through. Pour the shrimp and liquid into a colander to strain, peel and set a side.
   
2. In a large bowl, add chopped romaine, avocado, tomatoes, red onion, peas shrimp and cilantro. In a small bowl, whisk together olive oil, lime juice, garlic, Dijon,
   salt and pepper. Pour dressing over salad and toss.
   

Recipe N8

Ingredients

• 1/4 cup. Corn
  
• 4 cherry tomatoes
  
• 1 oz small mozzarella cubes
  
• 1/2 tsp cilandro
  
• 1/2 cucumber
  
• 1 tbsp. white vinegar
  
• 1 tbsp olive oil
  
• 1/8 tbsp. garlic powder
  
• 1/8 tbsp salt
  
• 1/8 tbsp ground black pepper
  

Description

1. In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and
   coated in dressing. Serve.
   

Recipe N9

Ingredients

• 4 grape or cherry tomatoes, halved
  
• 1/4 cucumber, thinly sliced into half moons
  
• 1/4 red onion, thinly sliced
  
• 1/4 cup black olives
  
• 1 tbsp crumbled feta
  
• 1 tbsp lemon Juice
  
• 1 tsp. dried oregano
  
• 1/8 tbsp salt
  
• 1/8 tbsp ground black pepper
  
• 1 tbsp olive oil
  

Description

1. In a large bowl, stir together tomatoes, cucumber, olives, red onion and feta. In a small bowl, combine olive oil, lemon juice, and oregano and season with salt and pepper. Whisking to combine. Drizzle dressing over salad.
   

Recipe N10

Ingredients

• 1/4 cup red Beans
  
• 1/4 cup Chickpeas
  
• 1/4 Red Onion /chopped
  
• 5 Cherry Tomatoes /halved
  
• 1 tsp Fresh Parsley /chopped
  
• 1 tbsp Olive Oil
  
• 1 tsp Vinegar
  
• 1/8 tbsp Salt
  
• 1/8 tbsp black Pepper
  
• 2 tbsp Crumbled feta Cheese
  

Description

1. In a large bowl combine red onion, cherry tomatoes, the chickpeas, red beans, fresh
   parsley and feta. In a small bowl mix olive oil, vinegar, salt, and pepper.
   
2. Drizzle dressing over salad. Enjoy!
   

Recipe N11

Ingredients

• 1/2 pound shrimp/prawns - about 1/4 kg raw. peeled and deveined
  
• 1 head romaine lettuce or green leaf lettuce - chopped
  
• 2 ripe avocados - chopped
  
• 1 large roma tomato
  
• 1/4 small onion - chopped
  
• 1/2 large cucumber - chopped
  
• 2 freshly boiled corn on the cob - corn cut out from cob
  

For the shrimp

• 1/4 teaspoon ground white pepper/ black pepper
  
• Pinch of salt
  
• 1 tablespoon extra virgin olive oil
  

Citrus Dressing

• 1 lime
  
• 1/2 orange
  
• 2 tablespoons extra virgin olive oil
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground black/white pepper
  
• 4 sprigs cilantro or parsley - chopped
  

Description

1. Cook the shrimp. Season the shrimp with salt and white pepper. Place oil in a skillet and heat on high heat for 2 minutes. Add the
   shrimp and let it cook for 2 minutes on each side. Remove and set aside.
   
2. Place lettuce, tomatoes, avocado, corn, corn, onion and shrimp in a salad bowl.
   
3. Make the dressing. Squeeze the juice out of the lime and lemon into a bowl. Add the
   cilantro or parsley, extra virgin olive oil, salt and pepper. Use a fork to mix everything together. Taste to ensure that the seasoning is according to taste. If you desire, add more salt and pepper.
   
4. Pour the dressing over the salad. Toss to combine then serve.
   

Recipe N12

Ingredients

• 1 medium cucumber
  
• 1 mango ripe but firm to the touch
  
• 1 tablespoon sliced onion
  

For the Dressing

• 1 lemon
  
• 2 tablespoons extra virgin olive oil
  
• 1 tablespoon honey
  
• 1/4 teaspoon salt
  

Description

1. Chop the cucumber and mango and place in a large bowl together with the onion.
   
2. Mix all ingredients for the dressing in another bowl then pour over the salad. Toss to combine and serve!
   

Recipe N13

Ingredients

• 1 cucumber (about 10 inches long)
  
• 1 avocado
  

For the Dressing 

• 1/4 cup mayonnaise
  
• 1 tablespoon lime juice - freshly squeezed from half a large lime or one small lime
  
• 1 teaspoon honey sub with sugar
  

Description

1. Peel cucumber and chop into about 1-inch slices. Peel avocado and also cut into 1-inch slices. Place the chopped ingredients in a bowl.
   
2. Mix together all the ingredients for the dressing and drizzle on top. Toss and serve. To make it taste even better, chill for 1 hour before serving.
   

Recipe N14

Ingredients

• 4 cups shredded cabbage
  
• 1 small cucumber
  
• 2 stems green onions substitute with two tablespoons chopped red onion
  

For the dressing

• 3 tablespoons extra virgin olive oil
  
• 1 tablespoon apple cider vinegar (or another kind of vinegar)
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  

Description

1. Mix all ingredients for the dressing and set aside.
   
2. Peel and thinly slice the cucumber and place in a bowl. Chop the green onions and add to the bowl. Add the cabbage then drizzle the dressing on top. Toss to combine and serve immediately or refrigerate until ready to serve. When ready to serve, taste to ensure seasoning is okay then adjust if needed before serving.
   

Recipe N15

Ingredients

• 2 navel oranges
  
• 2 honey tangerines
  
• 1 grapefruit
  
• 1 pomelo substitute with more grapefruit
  
• 1 large avocado substitute with 2 small avocados
  
• 2 sprigs mint
  

For the Dressing 

• Juice of one lime
  
• Juice of one lemon
  
• 1/4 cup honey
  

Description

For the Dressing 

1. Place lime and lemon juice into the dressing shaker. Shake everything well to combine.
   

Recipe N16

Ingredients

• 2 ripe avocados
  
• 4 hardboiled eggs
  
• Juice of one lime
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  

Description

1. Chop avocado then place in a bowl and lightly mash. Chop hardboiled eggs and add to avocado. Add the lime juice, salt and black pepper. Mix well to combine.
   
2. Serve over toast.
   

Recipe N17

Ingredients

• 2 medium tomatoes, seeded and chopped
  
• 1/2 small red onion, sliced and separated into rings
  
• 6 bacon strips, cooked and crumbled
  
• 1/3 cup canola oil
  
• 2 tablespoons cider vinegar
  
• 1 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/4 teaspoon hot pepper sauce
  
• 2 large ripe avocados, peeled and cubed
  
• 4 cups torn salad greens
  

Description

1. In a large bowl, combine the tomatoes,onion and bacon; set aside.
   
2. In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over
   tomato mixture; toss gently. Add avocados.
   
3. Place greens in a large salad bowl; add avocado mixture and toss to coat.
   

Recipe N18

Ingredients

• 2 boneless skinless chicken breast halves (6 ounces each)
  
• 1 tablespoon olive oil
  
• 1 garlic clove, minced
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/4 cup olive oil
  
• 1/4 cup blueberry preserves
  
• 2 tablespoons balsamic vinegar
  
• 2 tablespoons maple syrup
  
• 1/4 teaspoon ground mustard
  
• 1/8 teaspoon salt
  
• Dash pepper
  
• 1 package (10 ounces) ready-to-serve salad greens
  
• 1 cup fresh blueberries
  
• 1/2 cup canned mandarin oranges
  
• 1 cup crumbled goat cheese
  

Description

1. Toss chicken with oil, garlic, salt and pepper;
   refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
   
2. Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes
   per side. Let stand 5 minutes before slicing.
   
3. Place greens on a serving plate; top with chicken, blueberries and mandarin oranges.
   Whisk vinaigrette again; drizzle over salad. Top with cheese.
   

Recipe N19

Ingredients

• 2 packages (20 ounces each) refrigerated red potato wedges
  
• 3/4 teaspoon salt, divided
  
• 1 beef top sirloin steak (1-1/2 inches thick and 2 pounds)
  
• 2 tablespoons plus 2/3 cup creamy Caesar salad dressing, divided
  
• 1/4 teaspoon pepper
  
• 2/3 cup shredded Parmesan cheese
  
• 8 cups torn romaine
  
• 4 green onions, chopped
  

Description

1. Sprinkle potatoes with 1/2 teaspoon
   salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once.
   
2. Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill,
   covered, over medium heat for 22-26 minutes or until meat reaches desired
   doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning once.
   
3. Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add
   cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.
   

Recipe N20

Ingredients

• 1/2 cup reduced-fat mayonnaise
  
• 2 tablespoons minced fresh parsley
  
• 1 tablespoon lemon juice
  
• 1 tablespoon cider vinegar
  
• 1 teaspoon spicy brown mustard
  
• 1/2 teaspoon sugar
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 3 cups cubed cooked chicken
  
• 1 cup seedless red grapes, halved
  
• 1 cup thinly sliced celery
  
• 1 cup pecan halves, toasted
  
• Lettuce leaves
  

Description

1. In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.
   

Recipe N21

Ingredients

• 1/2 cup fat-free mayonnaise
  
• 1 teaspoon curry powder
  
• 2 cups cubed cooked chicken breasts
  
• 1/2 cup chopped walnuts
  
• 1/4 cup raisins
  
• 2 medium peaches, sliced
  
• 1 package (5 ounces) spring mix salad greens
  

Description

1. Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.
   

Recipe N22

Ingredients

• 2 salmon fillets (4 ounces each)
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 1 teaspoon canola oil
  
• 4 cups fresh baby spinach
  
• 2 tablespoons balsamic vinaigrette
  
• 1/2 medium ripe avocado, peeled and cubed
  
• 2 tablespoons dried cranberries
  
• 2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)
  
• 2 tablespoons chopped walnuts, toasted, optional
  

Description

1. Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side.
   
2. In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over
   spinach; top with remaining ingredients. Serve immediately.
   

Recipe N23

Ingredients

• 5 tablespoons olive oil
  
• 2 tablespoons cider vinegar
  
• 1 tablespoon Dijon mustard
  
• 1/2 teaspoon lemon-pepper seasoning
  
• 6 to 8 cups watercress or torn romaine
  
• 1 medium carrot, julienned
  
• 10 cherry tomatoes, halved
  
• 8 ounces sliced deli smoked turkey, cut into strips
  
• 4 medium apples, sliced
  
• 1/3 cup chopped walnuts, toasted
  

Description

1. Whisk together first four ingredients.
   
2. Place watercress on a platter; top with carrot, tomatoes, turkey and apples. Drizzle with dressing; top with walnuts. Serve immediately.
   

Recipe N24

Ingredients

• 4 tablespoons olive oil, divided
  
• 1-1/2 pounds fresh asparagus, trimmed and chopped
  
• 1-1/3 cups chopped fennel bulb
  
• 8 ounces diced deli ham or Canadian bacon
  
• 6 cups baby kale salad blend (about 4
  ounces)
  
• 1 cup chopped roasted sweet red peppers
  
• 3 tablespoons chopped green onion tops
  
• 3 tablespoons Dijon mustard
  
• 2 tablespoons cider vinegar
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 2 quarts water
  
• 8 large eggs
  

Description

1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add asparagus,
   fennel and ham; saute until vegetables are crisp-tender, about 8 minutes. Cool 3 minutes.
   
2. Toss vegetable mixture with salad blend, peppers and green onions. Whisk together
   mustard, vinegar, salt, pepper and remaining oil until smooth.
   
3. In a large saucepan, bring water to a boil; reduce heat to a gentle simmer. Break eggs, one at a time, into a small bowl; slip eggs into water. Poach, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes.
   
4. Meanwhile, toss salad with dressing. Divide salad among eight plates. Using a slotted
   spoon, remove eggs from water; place one on top of each salad.
   

Recipe N25

Ingredients

• 1 pound red potatoes (about 2 large),
  cubed
  
• 1/4 pound fresh green beans, trimmed
  
• 1/2 cup oil and vinegar salad dressing
  
• 1/2 teaspoon grated lemon zest
  
• 1/4 teaspoon freshly ground pepper
  
• 6 cups torn romaine
  
• 4 hard-boiled large eggs, sliced
  
• 3 pouches (2-1/2 ounces each) light tuna in water
  
• 2 medium tomatoes, chopped
  

Description

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat;
   cook, uncovered, until tender, 8-10 minutes, adding green beans during the last 3 minutes of cooking. Drain potatoes and beans; immediately drop into ice water. Drain and pat dry.
   
2. In a small bowl, combine salad dressing, lemon zest and pepper. Divide romaine among four plates; arrange potatoes, green beans, eggs, tuna and tomatoes over romaine. Serve with dressing mixture.
   

Recipe N26

Ingredients

• 1 salmon fillet (1 pound)
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
  
• 2 tablespoons lemon juice, divided
  
• 4 fresh dill sprigs
  
• 1 cup chopped peeled cucumber
  
• 1/2 cup reduced-fat sour cream
  
• 1/4 cup finely chopped sweet red pepper
  
• 1/4 cup snipped fresh dill
  
• 3 tablespoons capers, drained
  
• 8 cups torn Bibb lettuce
  
• 1 medium peach, peeled and sliced
  
• 1/4 cup chopped hazelnuts
  
• 1/4 cup fresh blueberries
  
• 4 thin slices red onion, separated into rings
  

Description

1. Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper.
   Drizzle with 1 tablespoon lemon juice; top with dill sprigs.
   
2. Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake
   salmon into large pieces.
   
3. In a small bowl, combine the cucumber, sour cream, red pepper, snipped dill, capers and
   remaining pepper and lemon juice.
   
4. Divide lettuce among four plates. Top with peach, hazelnuts, blueberries, onion and
   salmon. Serve with dressing.
   

Recipe N27

Ingredients

• 1-1/2 cups cubed red potatoes
  
• 1/4 cup finely chopped onion
  
• 1/4 cup Dijon mustard
  
• 1/4 cup white wine vinegar
  
• 1/4 cup lemon juice
  
• 2 teaspoons dried tarragon
  
• 1 garlic clove, minced
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1 cup canola oil
  
• 2 packages (10 ounces each) hearts of romaine salad mix
  
• 4 cups cubed cooked chicken
  
• 1 cup chopped celery
  
• Small romaine heart leaves, optional
  
• 16 bacon strips, cooked and crumbled
  

Description

1. Place potatoes in a small saucepan; add water to cover. Bring to a boil. Reduce heat;
   cook, uncovered, 10-15 minutes or until tender. Drain; cool completely.
   
2. In a small bowl, whisk onion, mustard, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended.
   
3. In a large bowl, combine salad mix, chicken, celery and potatoes. Just before serving, add
   dressing; toss to coat. If desired, serve on small romaine leaves. Top with bacon.
   

Recipe N28

Ingredients

• 1 pound uncooked large shrimp, peeled and deveined
  
• 1/4 cup olive oil
  
• 2 garlic cloves, minced
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1/4 cup white wine
  
• 3/4 cup uncooked orzo pasta
  
• 1 medium tomato, seeded and chopped
  
• 1 small green pepper, chopped
  
• 1/2 cup chopped peeled cucumber
  
• 1/4 cup chopped red onion
  
• 1 tablespoon minced fresh cilantro
  
• 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
  
• 2 tablespoons lemon juice
  
• 1 tablespoon olive oil
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  

Description

1. In a large bowl, combine the first five ingredients; toss to coat. Refrigerate, covered, up to 30 minutes.
   
2.  Heat a large skillet over medium-high heat. Using a slotted spoon, add shrimp; cook
   and stir 2 minutes. Add wine; cook and stir 1-2 minutes longer or until shrimp turn pink. Remove to a shallow dish; refrigerate, covered, until cold.
   
3. Cook orzo according to package directions. Drain; rinse with cold water. Transfer to a
   large bowl. Add vegetables, cilantro, chilled shrimp and olives if desired. In a small bowl, whisk the remaining ingredients until blended. Drizzle over salad; toss to coat. Refrigerate until serving.
   

Recipe N29

Ingredients

• 12 ounces uncooked whole wheat spaghetti
  
• 2 large carrots, julienned
  
• 3/4 cup reduced-fat creamy peanut butter
  
• 3 tablespoons water
  
• 3 tablespoons lime juice
  
• 3 tablespoons molasses
  
• 4-1/2 teaspoons reduced-sodium soy sauce
  
• 3 garlic cloves, minced
  
• 1-1/2 teaspoons rice vinegar
  
• 1-1/2 teaspoons sesame oil
  
• 1/4 teaspoon crushed red pepper flakes
  
• 8 cups finely shredded Chinese or napa
  cabbage
  
• 2 cups shredded cooked chicken breast
  
• 2/3 cup minced fresh cilantro
  
• 3 tablespoons unsalted dry roasted peanuts, chopped
  

Description

1. Cook spaghetti according to package directions, adding the carrots during the last 2
   minutes of cooking.
   
2. Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce,
   garlic, vinegar, sesame oil and red pepper flakes until blended. Drain
   spaghetti and carrots; place in a large bowl. Add cabbage, chicken and
   dressing; toss to coat.
   
3. Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
   

Recipe N30

Ingredients

• 2 medium sweet potatoes (about 1 pound), peeled and cubed
  
• 1 tablespoon olive oil
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  
• 2 tablespoons seasoned rice vinegar
  
• 4 teaspoons olive oil
  
• 1 tablespoon minced fresh gingerroot
  
• 1 garlic clove, minced
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 4 cups spring mix salad greens
  
• 1/4 cup crumbled feta cheese
  

Description

1. In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer
   to a 15x10x1-in baking pan coated with cooking spray. Roast at 425° for 20-25
   minutes or until tender, stirring once.
   
2. In a large bowl, combine garbanzo beans and sweet potatoes. In a small bowl, whisk the
   dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over
   salad greens; top with cheese.
   

Recipe N31

Ingredients

• 4 medium Fuji, Gala or other firm apples, quartered
  
• 2 tablespoons olive oil
  
• 2 tablespoons cider vinegar
  
• 2 tablespoons olive oil
  
• 1 tablespoon maple syrup
  
• 1 teaspoon Sriracha chili sauce
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 package (5 ounces) spring mix salad greens
  
• 4 pitted dates, quartered
  
• 1 log (4 ounces) fresh goat cheese, crumbled
  
• 1/2 cup chopped pecans, toasted
  

Description

1. Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat.
   Roast 20-30 minutes or until tender, stirring occasionally. Cool completely.
   
2. In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad
   greens and dates. Drizzle dressing over salad and toss to coat.
   
3. Divide mixture among eight plates. Top with goat cheese and roasted apples; sprinkle
   with pecans. Serve immediately.
   

Recipe N32

Ingredients

• 2 cups uncooked wild rice
  
• 2 cartons (32 ounces each) reduced-sodium chicken broth, divided
  
• 1-1/2 cups quinoa, rinsed
  
• 1 medium onion, chopped
  
• 4 garlic cloves, minced
  
• 2 medium navel oranges
  
• 1 cup dried cranberries
  
• 1 cup sliced almonds
  
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  
• 3 tablespoons olive oil
  
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  
• 2 teaspoons rice vinegar
  
• 1 teaspoon salt
  
• 1/2 teaspoon pepper
  

Description

1. Rinse wild rice thoroughly; drain. In a large saucepan, combine rice and 5 cups broth;
   bring to a boil. Reduce heat; simmer, covered, 60-70 minutes or until rice is
   fluffy and tender. Drain if necessary.
   
2. Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat;
   simmer, covered, 15-20 minutes or until liquid is absorbed. Remove from heat;
   fluff with a fork.
   
3. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add
   onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute
   longer.
   
4. Finely grate enough peel from oranges to measure 2 teaspoons; place in a large bowl. Cut a thin slice from the top and bottom
   of each orange; stand orange upright on a cutting board. With a knife,
   cut off peel and outer membrane from orange. Working over the same large bowl
   with orange peel to catch juices, cut along the membrane of each segment to
   remove fruit. Cut orange sections in half; stir into orange juice and peel. Add
   cranberries, almonds, parsley, rice, quinoa and onion mixture.
   
5. In a small bowl, whisk oil, thyme, vinegar, salt and pepper until blended. Pour over rice
   mixture; toss to coat.
   

Recipe N33

Ingredients

• 1/4 cup cider vinegar
  
• 1/4 cup lemon juice
  
• 1/2 cup reduced-fat mayonnaise
  
• 1/4 cup sugar
  
• 2 tablespoons prepared mustard
  
• 1 teaspoon garlic salt
  
• 1/8 teaspoon pepper
  
• 6 ounces cream cheese, softened
  
• 14 cups small broccoli florets (about 2-1/4 pounds)
  
• 12 ounces fresh mushrooms, stems removed, chopped
  
• 16 bacon strips, cooked and crumbled
  
• 1 cup raisins
  
• 1/3 cup chopped red onion
  
• Lemon wedges, optional
  

Description

1. Place the first 8 ingredients in a blender; cover and process until smooth.
   
2. In a large bowl, combine broccoli, mushrooms, bacon, raisins and onion. Pour dressing over salad; toss to coat. Refrigerate until serving. If desired, serve with lemon wedges.
   

Recipe N34

Ingredients

• 2 packages (5 ounces each) spring mix salad greens
  
• 2 medium nectarines, sliced
  
• 1/2 cup balsamic vinaigrette
  
• 1 can (14-1/2 ounces) sliced beets, drained
  
• 1/2 cup crumbled feta cheese
  

Description

1. On a serving dish, toss greens and nectarines with vinaigrette. Top with beets and cheese; serve immediately.
   

Recipe N35

Ingredients

• 1 cup Italian salad dressing
  
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  
• 1/4 cup dry white wine, optional
  
• 3/4 pound peeled and deveined cooked shrimp (31-40 per pound)
  
• 2 cups lump crabmeat (about 10 ounces), drained
  
• 16 cups torn mixed salad greens
  
• 2 large tomatoes, seeded and coarsely
  chopped
  
• 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
  
• 1 large red onion, thinly sliced and separated into rings
  
• 1 can (6 ounces) pitted ripe olives, drained and quartered
  
• 6 hard-boiled large eggs, quartered
  lengthwise
  
• Minced fresh parsley and lemon wedges,
  optional
  

Description

1. In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss
   gently to combine. Refrigerate, covered, 2 hours.
   
2. Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.
   

Recipe N36

Ingredients

• 2/3 cup honey Greek yogurt
  
• 4 teaspoons lemon juice
  
• 4 teaspoons honey
  
• 1 teaspoon curry powder
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon garlic powder
  
• 1/4 teaspoon pepper
  
• 1/8 teaspoon ground ginger
  
• 3 cups cubed cooked chicken breast
  
• 4 celery ribs, chopped
  
• 2 medium carrots, chopped
  
• 2/3 cup golden raisins
  
• 1/2 cup chopped cashews
  

Description

1. In a large bowl, combine the first eight ingredients. Add the remaining ingredients; toss to coat.
   

Recipe N37

Ingredients

• 3 cups water
  
• 1/2 cup medium pearl barley
  
• 1/2 cup uncooked wild rice
  
• 2/3 cup uncooked basmati rice
  
• 1/2 cup slivered almonds
  
• 1/2 cup sunflower kernels
  
• 1/2 cup salted pumpkin seeds or pepitas
  
• 1/2 cup each golden raisins, chopped dried apricots and dried cranberries
  
• 1/3 cup minced fresh parsley
  
• 4 teaspoons grated orange zest
  
• 2/3 cup walnut oil
  
• 2/3 cup raspberry vinegar
  
• 2 teaspoons orange juice
  
• 2 teaspoons pepper
  
• 1 teaspoon salt
  

Description

1. In a large saucepan, bring water to a boil. Add barley and wild rice. Reduce heat; cover and simmer for 55-65 minutes or until tender. Meanwhile, cook basmati rice according to package directions. Cool barley and rices to room temperature.
   
2. In a large bowl, combine the almonds, sunflower kernels, pumpkin seeds, dried fruit,
   parsley and orange zest; add barley and rices.
   
3. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat.
   Cover and refrigerate for at least 2 hours.
   

Recipe N38

Ingredients

• 1/4 cup sugar
  
• 1/3 cup slivered almonds
  
• 1 bunch romaine, torn (about 8 cups)
  
• 1 small onion, halved and thinly sliced
  
• 2 cups halved fresh strawberries
  
• 1/4 cup mayonnaise
  
• 2 tablespoons sugar
  
• 1 tablespoon sour cream
  
• 1 tablespoon 2% milk
  
• 2-1/4 teaspoons cider vinegar
  
• 1-1/2 teaspoons poppy seeds
  

Description

1. lace sugar in a small heavy skillet; cook and stir over medium-low heat until melted and caramel colored, about 10 minutes. Stir in almonds until coated. Spread on foil to cool.
   
2. Place romaine, onion and strawberries in a large bowl. Whisk together dressing
   ingredients; toss with salad. Break candied almonds into pieces; sprinkle over salad. Serve immediately.
   

Recipe N39

Ingredients

• 1 pound peeled and deveined cooked shrimp, coarsely chopped
  
• 2 plum tomatoes, seeded and chopped
  
• 2 green onions, chopped
  
• 1/4 cup finely chopped red onion
  
• 1 jalapeno pepper, seeded and minced
  
• 1 serrano pepper, seeded and minced
  
• 2 tablespoons minced fresh cilantro
  
• 2 tablespoons lime juice
  
• 2 tablespoons seasoned rice vinegar
  
• 2 tablespoons olive oil
  
• 1 teaspoon adobo seasoning
  
• 3 medium ripe avocados, peeled and cubed
  
• Bibb lettuce leaves
  
• Lime wedges
  

Description

1. Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour.
   
2. To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.
   

Recipe N40

Ingredients

• 5 cups chopped fresh kale
  
• 3 cups torn romaine
  
• 1 package (14 ounces) coleslaw mix
  
• 1 medium fennel bulb, thinly sliced
  
• 1 cup chopped fresh broccoli
  
• 1/2 cup shredded red cabbage
  
• 1 cup crumbled feta cheese
  
• 1/4 cup sesame seeds, toasted
  
• 1/3 cup extra virgin olive oil
  
• 3 tablespoons sesame oil
  
• 2 tablespoons honey
  
• 2 tablespoons cider vinegar
  
• 2 tablespoons lemon juice
  
• 1/3 cup pureed strawberries
  
• Sliced fresh strawberries
  

Description

1. Combine kale and romaine. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine.
   
2. Stir together olive oil and sesame oil. Whisk in honey, vinegar and lemon juice. Add
   pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries.
   

Recipe N41

Ingredients

• 6 cups torn iceberg lettuce
  
• 2 medium tomatoes, chopped
  
• 1 medium ripe avocado, peeled and chopped
  
• 3/4 cup diced fully cooked ham
  
• 2 hard-boiled large eggs, chopped
  
• 3/4 cup diced cooked turkey
  
• 1-1/4 cups sliced fresh mushrooms
  
• 1/2 cup crumbled blue cheese
  
• Salad dressing of choice
  
• Optional: Sliced ripe olives and lemon
  wedges
  

Description

1. Place lettuce on a platter or in a large serving bowl. Arrange remaining ingredients in rows or sections as desired. Serve with dressing
   of choice; if desired, serve with sliced ripe olives and lemon wedges.
   

Recipe N42

Ingredients

• 4 cups cubed cooked chicken
  
• 1-1/2 cups seedless green grapes, halved
  
• 1 cup chopped celery
  
• 3/4 cup sliced green onions
  
• 3 hard-boiled large eggs, chopped
  
• 1/2 cup Miracle Whip
  
• 1/4 cup sour cream
  
• 1 tablespoon prepared mustard
  
• 1 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1/4 teaspoon onion powder
  
• 1/4 teaspoon celery salt
  
• 1/8 teaspoon ground mustard
  
• 1/8 teaspoon paprika
  
• 1/2 cup slivered almonds, toasted
  
• 1 kiwifruit, peeled and sliced, optional
  

Description

1. In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl,
   combine the next nine ingredients; stir until
   smooth.
   
2. Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.
   

Recipe N43

Ingredients

• 1 pound fingerling potatoes
  
• 1/2 pound fresh green beans
  
• 1/2 pound fresh asparagus
  
• 4 salmon fillets (6 ounces each)
  
• 1 tablespoon plus 1/3 cup red wine vinaigrette, divided
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 4 cups fresh arugula or baby spinach
  
• 2 cups cherry tomatoes, halved
  
• 1 tablespoon minced fresh chives
  

Description

1. Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2- in.
   pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4 minutes of cooking. Drain.
   
2. Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper.
   Place fish on oiled grill rack, skin side down. Grill, covered, over medium- high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6- 8 minutes.
   
3. In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with
   remaining vinaigrette; toss to coat. Serve with salmon.
   

Recipe N44

Ingredients

• 1/2 cup cider vinegar
  
• 1/2 cup molasses
  
• 1/3 cup canola oil
  
• 2 tablespoons minced fresh gingerroot
  
• 2 teaspoons reduced-sodium soy sauce
  
• 1 teaspoon salt
  
• 1/8 teaspoon cayenne pepper
  
• 4 boneless skinless chicken breast halves (6 ounces each)
  
• 8 ounces fresh baby spinach (about 10 cups)
  
• 1 can (11 ounces) mandarin oranges, drained
  
• 1 cup shredded red cabbage
  
• 2 medium carrots, shredded
  
• 3 green onions, thinly sliced
  
• 2 cups chow mein noodles
  
• 3/4 cup salted cashews, toasted
  
• 2 tablespoons sesame seeds, toasted
  

Description

1. In a small bowl, whisk the first seven ingredients until blended. Pour 3/4 cup marinade into a large resealable plastic
   bag. Add chicken; seal bag and turn to coat.
   Refrigerate at least 3 hours. Cover and refrigerate remaining marinade.
   
2. Preheat broiler. Drain chicken, discarding marinade in bag. Place chicken in a
   15x10x1-in. baking pan. Broil 4-6 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Cut chicken into strips.
   
3. Place spinach on a serving platter. Arrange chicken, oranges, cabbage, carrots and
   green onions. Sprinkle with chow mein noodles, cashews and sesame seeds. Stir
   reserved molasses mixture; drizzle over salad and toss to coat. Serve immediately.
   

Recipe N45

Ingredients

• 2 grilled chicken breasts, diced
  
• 1 apple, diced
  
• 1/2 cup halved grapes
  
• 1/4 cup diced celery
  
• 1/4 cup shelled pistachios, I used unsalted
  
• 1 tablespoon fresh lemon juice
  
• Kosher salt and black pepper to taste
  
• Lettuce or bread for serving
  
• 1/2 cup plain non-fat Greek yogurt
  
• 1/2 teaspoon lemon zest
  
• Juice of half a lemon
  
• 1 tablespoon minced chives
  
• 1 teaspoon dijon mustard
  
• Kosher salt and black pepper to taste
  

Description

1. In a large bowl add all of the salad ingredients and toss together.
   
2. In a small bowl whisk together all of the dressing ingredients.
   
3. Pour the dressing over the salad and fold together until everything is combined.
   
4. Serve on top of a salad or as a sandwich.
   

Recipe N46

Ingredients

• 2 boneless skinless chicken breasts, —pounded 1/2 inch thick
  
• 2 teaspoons extra-virgin olive oil
  
• 1/2 teaspoon kosher salt
  
• 1/4 teaspoon ground black pepper
  
• 2 tablespoons homemade barbecue sauce — or prepared store-bought sauce
  
• 6 cups chopped romaine lettuce
  
• 1 cup cherry tomatoes — or grape tomatoes, halved
  
• 1 cup canned low-sodium black beans — rinsed and drained
  
• 1/2 cup canned Mexicorn — drained
  
• 1/4 cup diced red onion
  
• Crushed tortilla chips — or strips for serving
  
• Chopped fresh cilantro — for serving
  
• 1/3 cup prepared light ranch dressing — I found a Greek yogurt–based dressing in the
  refrigerated section of the grocery store that I love
  
• 1 tablespoon homemade barbecue sauce — or prepared store-bought sauce
  

Description

1. Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes,
   flip, brush the grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Remove to a serving plate and brush the other grilled side with barbecue sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.
   
2. Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the ranch dressing and barbecue sauce. Taste and adjust the ratio as desired.
   
3. In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken. Drizzle the salad with dressing, then toss to lightly coat.
   Serve immediately, topped with crushed tortilla chips and cilantro.
   

Recipe N47

Ingredients

• 2 tablespoons olive oil, divded
  
• 1 onion, thinly sliced
  
• 1 red bell pepper, thinly sliced
  
• 1 orange bell pepper, thinly sliced
  
• 1 green bell pepper, thinly sliced
  
• 8 cups chopped romaine lettuce
  
• 1 avocado, halved, seeded, peeled and thinly sliced
  
• 1 cup loosely packed cilantro, stems removed
  
• 1/2 cup sour cream
  
• 2 tablespoons mayonnaise
  
• 2 cloves garlic
  
• Juice of 1 lime
  
• Pinch of salt
  
• 1/4 cup olive oil
  
• 2 tablespoons apple cider vinegar
  
• 1/4 cup olive oil
  
• 2 cloves garlic, minced
  
• Juice of 1 lime
  
• 1 teaspoon ground cumin
  
• 1 teaspoon chili powder
  
• 1 teaspoon dried oregano
  
• 1/2 teaspoon onion powder
  
• Kosher salt and freshly ground black pepper
  
• 2 pounds flank steak
  

Description

1. To make the cilantro lime dressing, combine cilantro, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
   
2. To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl;
   season with salt and pepper, to taste.
   
3. In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
   
4. Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain.
   
5. Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside.
   
6. Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.
   
7. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado.
   
8. Serve immediately with cilantro lime dressing 
   

Recipe N48

Ingredients

• 2 round pita breads
  
• 6-8 cups chopped romaine lettuce
  
• 2 large boneless skinless chicken breasts, sliced in half lengthwise
  
• 3 teaspoons mediterranean seasoning (may sub Italian in a pinch)
  
• salt and pepper to taste
  
• 1 red bell pepper, thinly sliced
  
• 1/2 red onion, thinly sliced
  
• 1/3 cup crumbled feta cheese
  
• 1 large cucumber, peeled, seeded, and chopped
  
• 1/2 cup plain fat free greek yogurt
  
• 1/2 teaspoon salt, or to taste
  
• 1/4 teaspoon black pepper, or to taste
  
• 1 teaspoon fresh lemon juice
  
• 4 tablespoons olive oil
  
• 2 teaspoons minced garlic
  
• 1/4 cup light mayo (optional - see note)
  

Description

1. Preheat oven to 400 degrees. Brush pita breads with olive oil and cut into triangles. Lay in a single layer on a lightly greased
   baking sheet. Bake for 5-7 minutes until lightly browned. Allow to cool.
   
2. Combine all dressing ingredients in a food processor or blender and puree until smooth. Cover and chill until ready to use.
   
3. Season chicken with Mediterranean seasoning, and salt and pepper to taste.
   Cook over medium heat in a large skillet for 4-6 minutes on each side until cooked through. Cut into strips.
   
4. Distribute lettuce, chicken, peppers, onions, feta cheese and pita croutons between 4 bowls. Serve with tzatziki dressing.
   

Recipe N49

Ingredients

Salad

• 1 lb chicken
  
• 8 slices bacon cooked and crumbled
  
• 2 cups of cherry tomatoes halved
  
• 1 avocado
  
• 10 cups 50/50 spring mix greens
  
• ¼ c. olive oil
  
• 1 Tbsp garlic chopped
  
• 2 Tbsp Champagne vinegar could also use red wine vinegar or apple cider vinegar
  
• 2 Tbsp worcestershire sauce
  
• Juice of 1 limes
  
• Juice fo 1 lemon
  
• 2 Tbsp. Olive oil
  
• 2 Tbsp. champagne vinegar could also use red wine vinegar or apple cider vinegar
  
• 2 Tbsp Honey
  
• 2 Tbsp. water
  
• 2 tsp. chopped garlic
  
• 2 tsp. Dijon mustard
  
• ½ bunch cilantro chopped
  
• ½ Tomatillo diced
  
• Dash of salt and pepper
  

Description

1. Combine all marinade ingredients in gallon zip lock bag with raw chicken breasts and squeeze the marinade around the chicken so the chicken is well coated. Seal the bag with as little air possible and use a rolling pin or any blunt object to pound out the chicken
   breasts until about ½ inch thick. This will ensure they cook evenly and are nice and tender. Allow to marinade at least 1 hours or overnight.
   
2. Combine all vinaigrette ingredients in blender or food processor until well combined and set aside.
   
3. Grill the chicken in a sauté pan with pan spray or olive oil, over medium high heat
   about 4 minutes on each side. When the chicken breast is done cooking, remove
   from the heat and let sit for 5 minutes before slicing it into ½ inch strips. This allows the juices in the chicken to settle so it remains moist.
   
4. Meanwhile, in large bowl toss the greens with the vinaigrette until evenly coated. Top with the tomatoes, chopped avocado and crumbled bacon and chicken. Serve family style.
   

Recipe N50

Ingredients

• 4 cups chopped celery (stalks + leaves)
  
• 4 cup red cabbage, finely shredded
  
• ½ cup scallions, small diced
  
• ¼ cup Black Pepper Turmeric Vinaigrette
  
• ½ cup extra virgin olive oil
  
• 2 inches fresh turmeric root, grated
  
• 1 tablespoons maple syrup
  
• juice from 2 lemons
  
• 2 tablespoons raw apple cider vinegar
  
• 2 cloves garlic, grated
  
• 1 teaspoon black pepper
  
• ½ teaspoon sea salt
  

Description

1. Toss the celery, cabbage and scallions together with the vinaigrette until well coated.
   
2. Whisk together all of the ingredients until combined well.
   

Recipe N51

Ingredients

• 3 golden beets
  
• 3 red beets
  
• 10 ounces baby spinach
  
• 2 ounces goat cheese, crumbled
  
• 1/4 cup pecans, toasted and chopped
  
• 3 tablespoons balsamic vinegar
  
• 2 tablespoons water
  
• 1 tablespoon extra virgin olive oil
  
• 1 tablespoon honey
  
• 2 teaspoons dijon mustard
  
• Kosher salt and fresh ground black pepper to taste
  

Description

1. Preheat oven to 400 degrees.
   
2. Line a rimmed baking sheet with foil.
   
3. Peel the beets with a vegetable peeler and cut them into 1/2 inch slices.
   
4. Place the beets on the prepared baking
   sheet, drizzle them with olive oil, salt and pepper and toss to coat them.
   
5. Spread the beets into a single layer then roast them for approximately 25-30 minutes minutes or until tender, shaking the tray and tossing them around a couple of time to ensure even cooking.
   
6. Remove from the oven and let cool while you assemble the salad and make the vinaigrette.
   
7. In a glass measuring cup or mason jar add all of the ingredients for the vinaigrette and whisk or shake until combined.
   
8.  In a large serving bowl add the baby spinach and top with the crumbled goat cheese, toasted pecans and cooled beets.
   
9. Serve the vinaigrette alongside the salad or drizzle some of it over the top, you shouldn't need to use all of it.
   

Recipe N52

Ingredients

• 2 cups seedless red grapes, rinsed and stemmed
  
• 1 large shallot, peeled and sliced into 1/4-inch-thick rounds
  
• 2 heaping cups (5 ounces) baby arugula
  
• 2 cups cooked short grain brown rice*
  
• 2 tablespoons raw sunflower seeds
  
• 1/4 cup cold-pressed olive oil
  
• 1/4 cup balsamic vinegar
  
• 1 clove garlic, minced
  
• 1 teaspoon fresh thyme leaves (optional)
  
• 1/8 teaspoon sea salt
  
• Freshly ground black pepper, to taste
  

Description

1. Preheat oven to 400F. Line a small baking tray with parchment paper.
   
2. Spread the grapes and shallots out over the lined baking tray. Bake for 25 minutes or
   until the grapes are just barely beginning to wrinkle and the shallots have softened
   and turned golden, stirring about halfway through baking. Let cool slightly. They'll continue to wrinkle and soften as they cool.
   
3. Meanwhile, make the balsamic-thyme vinaigrette by vigorously whisking together the olive oil, balsamic vinegar, garlic, thyme leaves (if using), sea salt, and black pepper until emulsified.
   
4. Add the grapes, shallots, arugula, brown rice, and sunflower seeds to a large serving bowl. Pour the dressing over the salad and toss to coat. Serve immediately.
   

Recipe N53

Ingredients

• 4 cups kale, chopped
  
• ½ bell pepper, chopped
  
• ½ cup chopped cucumber
  
• ½ cup sliced radish
  
• ½ cup fresh blueberries
  
• ½ avocado, pitted and diced
  
• ¼ cup slivered almonds
  
• ¼ cup chopped fresh parsley
  
• 2 tablespoons chopped fresh mint
  
• 1 green onion, diced
  
• 1½ cups shredded rotisserie chicken (optional, omit for vegan)
  

Dressing

• juice from ½ lime
  
• 3 tablespoons olive oil
  
• ½ teaspoon honey (or 1 tsp coconut palm sugar for vegan)
  
• 2 tsp chia seeds
  
• ¼ tsp salt
  
• ¼ tsp pepper
  

Description

1. Add all of the salad ingredients to a bowl.
   
2. Whisk the dressing ingredients in a small bowl until well combined and set aside for a few minutes to thicken.
   
3. Stir dressing once more and pour over salad
   ingredients. Toss well to combine.
   

Recipe N54

Ingredients

For the lemmon Dressing

• juice of one orange
  
• juice of one lemon
  
• 1/3 cup olive oil
  
• salt and pepper to taste
  
• agave or honey to taste (optional)
  

For the Salad

• about 4–5 cups arugula, spinach, or a greens blend
  
• about 2 cups cooked wild rice
  
• about 2 cups chopped mangos
  
• 1/2 cup cashews
  
• 1/2 cup dried cranberries
  
• 1/2 cup sliced red onions
  
• minced fresh parsley (optional)
  

Description

1. Shake all dressing ingredients together in a jar with a tight lid until smooth. Taste it and add more salt and pepper as needed
   (without enough salt and pepper, it will be bland, so s&p generously).
   
2. Arrange or toss the salad ingredients together in a bowl, reserving a few slices of red onion to arrange over the top for looks.
   Drizzle with the dressing and toss to combine. Serve immediately after putting the dressing on the salad (or save everything separately and assemble just before serving).
   

Recipe N55

Ingredients

• 3-4 lbs leg of lamb, de-boned and butterflied
  
• ½ cup extra virgin olive oil
  
• ¾ cup lemon juice (about 2 lemons),
  
• 2 tablespoons lemon zest (about 2 lemons)
  
• 2 tablespoons red wine vinegar
  
• 3 tablespoons chopped fresh rosemary
  
• 3 tablespoons chopped fresh oregano
  
• 3 cloves of garlic, minced
  
• 2 teaspoons kosher salt
  
• Tzatziki Sauce (homemade recipe follows)
  
• 1 4 oz. mixed greens bag
  
• 1 cup tortilla chip strips
  
• 3-4 roma tomatoes, sliced
  

Description

1. To grill the meat: In a large bowl, whisk together the marinade ingredients. Place it in plastic bag with the meat and set it aside in the refrigerator for at least three hours or overnight.
   
2. Remove it from the refrigerator 30 minutes prior to grilling to bring it to room temperature. Bring grill to medium heat. Place lamb on grill and cook until meat
   is at 130 degrees F, making sure to turn frequently. Remove meat from grill and set aside to rest before slicing. Once the meat has rested for about 10 minutes, slice to
   preferred thinness.
   
3. To serve: Toss mixed greens with tortilla chip strips and tomatoes. Divide salad mixture among 4 bowls and layer with sliced lamb, Tzatziki sauce. Optional: Serve with Feta
   cheese and pita wedges.
   
4. HomemadeTzatziki Sauce - Ingredients: 8 oz container of plain Greek yogurt; 2 teaspoons lemon juice; 2 teaspoons fresh dill; 1 teaspoon kosher salt, or to taste. Instructions: Chop cucumber and toss in kosher salt. Place in a colander and set aside for 30-60 minutes to draw out excess moisture (this will prevent the sauce from being too thin). Place remaining ingredients in a blender or food processor and pulse until liquefied.
   

Recipe N56

Ingredients

• 1/3 cup thinly-sliced red onion
  
• 3/4 cup apple cider vinegar
  
• 1 cup uncooked farro
  
• 4 medium portobello mushrooms
  
• 4 cups lacinato kale, stemmed and thinly sliced
  
• 1 cup cherry tomatoes, quartered
  
• 3 tablespoons minced shallots
  
• 1 tablespoon fresh lemon juice
  
• 2 tablespoons white wine vinegar
  
• 1 tablespoon tahini
  
• 1/4 cup extra-virgin olive oil
  
• 1/4 teaspoon sea salt
  
• Freshly ground black pepper, to taste
  
• 1 tablespoons Bragg's Aminos or soy
  sauce
  

Description

1. Pickle the red onions overnight by adding them to an airtight jar and pouring the apple cider vinegar over top. Refrigerate for at least 4 hours or overnight. After they've pickled, chop the red onions and set aside.
   
2. Preheat oven to 400 degrees Fahrenheit.
   
3. Thoroughly rinse the farro and add to a medium pot along with three cups of water. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes or until tender.
   Drain and set aside.
   
4. Clean, de-stem, and scoop out the gills of the portobello mushrooms. Place all four, gill-side-down, on a large baking sheet
   lined with parchment pepper. Sprinkle with
   the tops with salt and pepper and roast for 20-25 minutes or until tender. Let cool and slice.
   
5. To make the dressing, add minced shallots, lemon juice, white wine vinegar, tahini, olive
   oil, sea salt, and black pepper to a bowl and whisk together.
   
6. To assemble the salad, add the sliced lacinto kale to a large bowl and pour the dressing
   over top. Massage the dressing into the kale for 1-2 minutes. It will seem like there is too much dressing, but there are plenty more ingredients to add!
   
7. Add in the cooked farro, cherry tomatoes, chopped red onion, and aminos or soy
   sauce. Toss the farro salad until the dressing is evenly distributed.
   
8. To plate, scoop a mound of the farro salad onto a plate and gently layer a sliced
   portobello alongside the salad. Serve and enjoy.
   
9. Refrigerate leftovers.
   

Recipe N57

Ingredients

• 3 large eggs — at room temperature
  
• 6 ounces green beans — (ends trimmed)
  
• 4 ounces mixed greens
  
• 6 ounces cherry tomatoes, — halved if large
  
• 1 small cucumber — seeded, and diced
  
• 1/3 cup small black olives — or halved large olives, pitted
  
• 7 ounces white beans — such as cannellini, rinsed and drained
  
• 3 tablespoons chopped fresh flat-leaf — or curly parsley
  
• Freshly ground black pepper
  
• 1 tablespoon fresh lemon juice
  
• 2 teaspoons Dijon mustar
  
• 1/2 shallot, — minced
  
• 1/8 teaspoon kosher salt
  
• 1/4 cup olive oil
  

Description

1. Hard boil the eggs: In a small pot, bring just enough water to cover the eggs to a gentle boil. Reduce the heat to a simmer and
   gently lower the eggs in with a slotted spoon. Bring water to a low, rumbling
   boil, then let cook for 9 minutes. A few minutes before the eggs are finished
   cooking, prepare an ice bath. Remove
   the eggs from the boiling water and plunge into the cold water. Let rest a few minutes,
   then tap the eggs with back of a spoon to crack them (this will make peeling easier). Return to the ice water to cool completely, then peel and cut into wedges.
   
2. Blanch the green beans: Bring a large pot of water to a boil, then drop in green beans. Boil until bright green and crisp-tender,
   about 2 minutes. Drop the cooked beans into an ice bath to shock the green beans and stop the cooking (for ease, empty then refill the ice bath used for the eggs). Drain and set aside.
   
3. Prepare the dressing: Whisk together the lemon juice, mustard, shallot, and salt. While whisking, drizzle in the olive oil. (Alternatively, you can shake all of the dressing ingredients together in a tightly-sealed mason jar.)
   
4. Place the salad greens, cherry tomatoes, cucumber, and green beans in a large salad bowl and toss with the desired amount of dressing, reserving some to drizzle on at the end (any extra dressing can be reserved for
   a later time). Scatter white beans and olives
   over the top, then arrange eggs around the sides. Drizzle with remaining vinaigrette and sprinkle with parsley and black pepper.
   

Recipe N58

Ingredients

• 1 bunch curly kale, washed and de-stemmed
  
• 1 tablespoon coconut oil
  
• 1/2 teaspoon smoked paprika
  
• 1 1/2 cups cooked quinoa
  
• sea salt
  
• 1/4 cup chopped fresh chives
  
• 8 radishes, thinly sliced
  
• 1 large beet, spiralized
  
• 1 avocado
  
• 1 lime
  
• 2 medium carrots, peeled and sliced
  
• Optional garnishes: pepitas + two-seeded dressing
  

Description

1. Preheat oven to 400 degrees Fahrenheit.
   
2. Line a large baking sheet with parchment paper.
   
3. Tear the kale into large pieces and place on baking sheet. Massage the coconut oil into
   the kale leaves. Sprinkle with smoked paprika and sea salt, to taste.
   
4. Roast the kale for 10-12 minutes or until just starting to become golden (it will not be
   completely crispy but parts of it will be).
   
5. While the kale roasts, season the cooked
   quinoa with 1/4-1/2 teaspoon sea salt, a dash of black pepper, and fresh chives.
   
6. Next, scoop the flesh of your avocado into a small bowl, squeeze the lime juice over top, and sprinkle with a dash of sea salt. Mash the avocado with a fork and set aside.
   
7. To assemble the power bowls, place little piles of each of the roasted kale, carrots, radishes, quinoa, and spiralized beets into large bowls. Drop a dollop of the smashed avocado in the center and top with pepitas and two-seeded dressing, if desired. Serve and enjoy!
   

Recipe N59

Ingredients

• 2-3 medium/large boneless skinless chicken breasts
  
• 8 cups chopped romaine lettuce
  
• 4 tablespoons oil
  
• 1 chipotle pepper (from a can of chipotle peppers packed in adobo sauce), finely chopped
  
• 2 teaspoons lime juice
  
• 1/2 teaspoon salt
  
• 1 teaspoon garlic
  
• 1/2 red onion, thinly sliced
  
• 1 red bell pepper, chopped
  
• 2 mangoes, diced
  
• 1 15-ounce can black beans, drained and rinsed
  
• 1/3 cup crumbled queso fresco (you can also use crumbled feta)
  
• 1/2 cup bbq sauce (see note)
  
• handful cilantro, roughly chopped
  

Description

1. Slice chicken in half lengthwise. In a small bowl whisk together oil, chopped chipotle pepper, lime juice, salt, and garlic. Add
   sauce and chicken to a resealable bag, seal, and chill for 15 minutes.
   
2. Remove chicken from bag and discard the bag with remaining marinade. Cook chicken in a large skillet over medium heat for 4-5 minutes on each side or until no longer pink in the middle. Dice chicken and set aside.
   
3. Assemble salad by topping lettuce with onions, peppers, mangoes, black beans, and cheese. Drizzle with bbq sauce and serve
   with lime wedges for serving. Top with cilantro and serve.
   

Recipe N60

Ingredients

• 2 cups baby spinach
  
• 1 ½ cups fresh organic berries (strawberries, blackberries, blueberries…)
  
• 3 tablespoons raw pumpkin seeds
  
• 2 tablespoons hemp seeds
  
• 2 tablespoons chopped hazelnuts
  
• ½ bulb fennel, sliced thin
  
• 1 small avocado, diced
  
• Juice of ½ lemon
  
• 1 tablespoon tahini
  
• 1 tablespoon olive oil
  
• 1 teaspoon raw honey
  
• Pink Himalayan sea salt
  
• Freshly ground pepper
  

Description

1. In a small jar add in lemon juice, tahini, olive oil, raw honey, sea salt, and freshly ground pepper. Close lid tightly and shake well to combine. Add more ground pepper and sea salt to taste, if necessary.
   
2. In a large bowl combine all salad ingredients. Drizzle with lemon tahini dressing and mix to completely cover.
   

Recipe N61

Ingredients

• 1 butternut pumpkin, cut into chunks
  
• 5 TBSP coconut oil
  
• 1 TBSP cinnamon
  
• sea salt & freshly cracked black pepper, to taste
  
• 2 cups of quinoa
  
• 2 handfuls of pumpkin seeds
  
• salad greens, as many as you can handle
  

Yogurt Dressing:

• a good handful of cashews
  
• 1 TBSP tahini
  
• juice of 1 medium lemon
  
• 1 TBSP ACV
  
• 1 tsp fermented chili sauce
  
• 3-4 TBSP water
  
• 1 TBSP cold pressed olive oil
  
• salt, pepper, to taste
  

Coriander  Dressing:

• 2 big handfuls of coriander, leaves and stems
  
• 1 garlic clove
  
• 7 TBSP olive oil
  
• 1 TBSP ACV
  
• salt to taste
  
• 2-3 TBSP water or more if needed
  

Description

1. Preheat oven to 220C.
   
2. In a big bowl, toss the pumpkin chunks with coconut oil, cinnamon, salt and pepper. Spread onto a baking tray lined with baking
   paper and roast for about 40 minutes or until the pumpkin is tender.
   
3. Rinse the quinoa and cook it with 4 cups water. I used my rice cooker for this but you can simmer it in a pot until it absorbs all the water.
   
4. Slightly dry toast the pumpkin seeds in a small pan over low heat, stirring every 20 seconds so they don’t burn. Scoop into a
   clean, cold bowl and set aside.
   
5. Add all the ingredients for the yogurt to a blender and blitz until smooth. Taste and adjust seasoning if needed. Scoop into a bowl.
   
6. Add to blender the ingredients for the coriander dressing and blitz until smooth. No need to rinse the blender in between uses.
   The cashew yogurt will actually add creaminess to the coriander dressing. Scoop
   into a bowl.
   
7. When the pumpkin is ready, arrange the salad greens on a platter, top with pumpkin, quinoa, pumpkin seeds and generous amounts of both dressings.
   

Recipe N62

Ingredients

• 1 medium delicata squash, seeded, halved lengthwise, and cut into 1/2-inch slices
  
• 3 tablespoons olive oil, divided
  
• Salt and pepper, to taste
  
• 1/4 cup freshly squeezed orange juice (about 1 orange)
  
• 1 tablespoon white wine vinegar
  
• 1 tablespoon maple syrup (use Grade B if you have it)
  
• Zest from 1 orange
  
• A pinch or two of cayenne pepper (optional)
  
• 2 bunches kale leaves (about 1 pound), stems removed, leaves torn into bite-sized pieces
  
• 1/2 cup pomegranate seeds
  
• 1/4 cup wheat berries, cooked according to package directions
  
• 1/4 cup pepitas
  

Description

1. Preheat oven to 400ºF.
   
2. Toss the delicata squash with a tablespoon of olive oil and transfer it to a baking sheet. Season with salt and pepper and bake for about 20 minutes, or until tender and just beginning to brown.
   
3. While the squash is cooking, whisk together the remaining olive oil, orange juice, vinegar, maple syrup, orange zest, and cayenne pepper (if using). Season with salt and pepper to taste.
   
4. Place the kale leaves in a large bowl and massage them until they’re wilted and the bitterness is gone. Transfer the kale leaves
   to a large serving platter. Top with the squash, pomegranate seeds, wheat berries, and pepitas. Serve with the vinaigrette.
   

Recipe N63

Ingredients

• 1 small head of lacinato kale, thick stems removed and chopped
  
• ½ head of red cabbage, thinly chopped
  
• 1 butternut squash, peeled and cubed
  
• 1 pomegranate, seeded
  
• 2 persimmons, sliced lengthways and quartered
  

Orange Tahini Dressing:

• Juice of 1 large orange
  
• 1 tablespoon fresh orange zest
  
• 1 clove of garlic
  
• 2 tablespoons hemp seeds
  
• 2 tablespoons olive oil
  
• 4 tablespoons tahini
  
• 2 teaspoons apple cider vinegar
  
• 1 tablespoon maple syrup
  
• ¼ teaspoon cumin
  
• Sea salt & pepper to taste
  

Description

1. Preheat oven to 400° F and line a baking tray with parchment paper. Peel butternut squash, cut in half lengthways, and scoop out seeds. Cube butternut squash and add to lined baking tray. Drizzle squash with a tablespoon of avocado or coconut oil and
   sprinkle with sea salt and pepper. Roast for 25-30 minutes or until squash cubes are tender. Remove from oven and set aside.
   
2. While squash roast, prepare dressing. Add all dressing ingredients to a high- speed blender and blend for 30 seconds or until dressing is smooth and creamy. Set aside.
   
3. In a large bowl combine chopped cabbage and kale. Drizzle with ½ of the dressing
   (the recipe makes quite a bit, and you may not need it all) and use your hands to massage dressing into veg. Add more dressing if needed. Add in roasted squash, pomegranate seeds, and persimmons and toss to combine.
   

Recipe N64

Ingredients

• 8 ounces tempeh
  
• 1/4 cup white onions, diced
  
• 1/4 cup celery, diced
  
• 2 tbsp dill pickle, diced
  
• 2 tbsp fresh dill, minced
  
• 1 tbsp capers
  
• 1 tbsp vegan mayonnaise
  
• 2 tsp spicy mustard
  
• 2 tsp lemon juice
  
• pinch of cayenne
  
• salt and pepper, to taste
  

Description

1. Boil the tempeh in a medium-sized pot for twenty minutes. Once tempeh is tender, drain the water and let tempeh cool for 5 minutes.
   
2. While tempeh is boiling, chopped all your vegetables and herbs. Set aside.
   
3. Place cooled tempeh in a medium bowl and smash it with a fork or other mashing utensil
   until tempeh is mostly broken apart with some larger pieces intact. Add the remaining
   ingredients and stir together.
   
4. Serve on toast or with crackers and vegetables. Store in an airtight container in
   your refrigerator for up to 3 days.
   

Recipe N65

Ingredients

• 2 cups purple potatoes, diced
  
• 2 tsp extra virgin olive oil
  
• 6 shiitake or maitake mushrooms, thinly sliced/stems removed
  
• 1 tsp extra virgin olive oil
  
• 4-5 cups leafy greens (baby greens or winter greens like kale)
  
• 1 1/2 cups cooked quinoa
  
• 1-2 Tbsp nutritional yeast
  
• 1 avocado
  
• 2 tsp lemon juice
  
• 1 cup shredded or spiralized raw beets
  
• 1 Tbsp tahini or vegan mayo
  
• 2 tsp maple syrup
  
• 2 tsp lemon juice
  
• salt and pepper to taste
  

Description

1. Scrub your potatoes and dice. Toss potatoes in 2 tsp extra virgin olive oil. Lay them flat on a baking sheet. Bake potatoes at 400 degrees until tender and edges are crisp and browned. This should take around 20 minutes. When potatoesare cooked, toss in optional spices. (I used nutritional yeast, smoky paprika and salt and pepper).
   
2. In a skillet, warm 1 tsp extra virgin olive oil. Add the mushrooms. Cook for 5- 7 minutes, tossing every minute or so. You want to cook the mushrooms until the are tender, fluffy and slightly browned on the edges. When mushrooms are cooked through, add salt and pepper to taste.
   
3. For the quinoa, toss the quinoa with about  1-2 tablespoons of nutritional yeast.
   
4. Toss the diced avocado in 2 tsp lemon juice.
   
5. To assemble bowls: place greens in serving bowls. Add the quinoa, mushrooms, avocado and potato on top.
   

Recipe N66

Ingredients

• ¼ cup good quality extra virgin olive oil
  
• 1 clove garlic
  
• 1 cup fresh basil leaves
  
• Sea salt & pepper to taste
  
• 2 large handfuls arugula
  
• 3 cups sliced heirloom tomatoes
  
• 1 cup cannellini beans
  
• Handful of fresh basil leaves
  

Description

1. In the base of a food processor, combine olive oil, garlic, and fresh basil leaves. Pulse
   until combined and add in sea salt and pepper to taste.
   
2. In a large bowl add in arugula, tomatoes, and cannellini beans. Drizzle with olive oil and
   basil dressing and stir to combine. Divide between plates and garnish with additional fresh basil leaves.
   

Recipe N67

Ingredients

• 4 cups greens (baby spinach used)
  
• 1/2 sweet onion, chopped
  
• 1 small tomato, chopped
  
• 1/2 - 1 avocado, diced
  
• 1 Tbsp walnuts
  
• 1 small sweet potato, baked, peeled and sliced
  
• 1/4 cup hummus or 1/2 cup beans (opt'l)
  
• 2-3 tsp maple syrup, grade B
  
• 2-3 tsp tahini
  
• 1 small orange, juiced or 2 Tbsp lemon juice or 2 Tbsp apple cider vinegar
  

Description

1. An hour before starting to assemble your salad, pop your sweet potato in a 400 degree oven and bake for about an hour, or until tender.
   
2. Add greens, chopped onion, diced avocado, chopped tomato, walnuts and dressing to a large mixing bowl. Toss very well until greens are marinated with flavor. Optional: add a pinch of salt and pepper to season greens. Pour tossed salad into a serving bowl.
   
3. Top salad with the baked sweet potato slices. Add a dollop of hummus on the side.
   
4. Add some toast or rice crackers on the side if
   desired. Serve while sweet potato is still warm!
   

Recipe N68

Ingredients

• 1/2 lb. shrimp cooked
  
• 1 c. orange segments
  
• 1/2 c. pomegranate seeds
  
• 2 oz. goat cheese soft type
  
• 12 c. mixed greens
  
• 1 c. pomegranat balsamic dressing
  

Description

1. Tess the mixed greens with the dressing and top with the remaining ingredients. Serve immediately.
   

Recipe N69

Ingredients

• 2 tablespoons vegetable oil
  
• 1 tablespoon ponzu sauce
  
• 1/2 teaspoon prepared wasabi
  
• 4 ounces sushi grade tuna diced in large chunks
  
• 1/2 mango diced in large chunks
  
• 1/2 cup store-bought seaweed salad
  
• 1/2 teaspoon black sesame seeds
  
• 2-3 cups loosely packed spring lettuce mix
  
• 1/2 avocado sliced
  
• 1/4 teaspoon pink Hawaiian sea salt
  

Description

1. In a small bowl, whisk the vegetable oil, ponzu sauce and wasabi until well blended.
   
2. Add the tuna, mango and seaweed salad to a bowl and drizzle with 1 tablespoon or so of the dressing. Sprinkle with the sesame seeds
   and stir to coat.
   
3. In a different bowl, add the lettuce and avocado and top with the tuna mixture. Drizzle with more dressing as desired and sprinkle with Hawaiian sea salt and more sesame seeds. Serve immediately.
   

Recipe N70

Ingredients

• 4-oz ounce grilled or baked salmon
  
• 3–4 cup seasonal greens
  
• 1/2 cup slices zucchini and squash
  
• 1/2 cup raspberries
  
• 1 tbsp balsamic glaze
  
• 2 tbsp avocado or olive oil
  
• dash of sea salt
  
• dash of pepper
  
• 2 thyme sprigs
  
• parmesan crumbles (optional, not paleo
  though)
  
• lemon juice
  

Description

1. First, slice your zucchini and squash, sauté in skillet with 1/2 tbsp oil and a little bit of pepper/salt. Also make sure your salmon
   is already cooked. I cook mine in 1 tbsp oil,
   lemon, pepper and salt for 10 minutes at 400F or so.
   
2. Once the the zucchini and salmon and cooked, go ahead and build your bowl. Greens first, then veggies, and salmon. Drizzle in your balsamic glaze, thyme sprigs leaves, and the rest of your oil. Toss all together and place in bowl.
   
3. Add your raspberries last with a touch of lemon juice on top.
   
4. Sprinkle with parmesan if desired
   

Recipe N71

Ingredients

• 1 (12 ounce) bag large shrimp, peeled and de-veined
  
• 1 teaspoon extra virgin olive oil
  
• Salt and fresh ground pepper , to taste
  
• 1 tablespoon fresh lime juice
  
• 1 ripe mango, peeled and cubed (you can also use frozen mango chunks, thawed)
  
• 1 cup halved grape tomatoes
  
• 1 small red onion, chopped
  
• 3 garlic cloves, minced
  
• 2 tablespoons chopped fresh cilantro
  
• 3 tablespoons fresh lime juice
  
• 4 cups chopped lettuce leaves
  

Description

1. In a mixing bowl, combine shrimp, olive oil, salt and pepper; toss to combine.
   
2. Preheat a grill pan over medium-high heat.
   
3. Add shrimp to grill pan and cook for 2 to 3 minutes, or until cooked through.
   
4. Remove shrimp from pan and toss with lime juice; set aside.
   
5. In a mixing bowl, combine cubed mangoes, grape tomatoes, onion, garlic, cilantro, salt, pepper and lime juice; toss to combine and let stand 20 minutes.
   
6. Layer chopped lettuce leaves on a large serving plate or in a salad bowl; add mango mixture over the lettuce.
   
7. Top with grilled shrimp.
   
8. Squeeze lime juice over the entire salad and serve.
   

Recipe N72

Ingredients

For the Salad

• 12 oz. brussels sprouts
  
• 1/2 cup cooked quinoa
  
• 1 apple chopped
  
• 1/4 cup chopped walnuts or pecans
  
• 1/4 cup pomegranate seeds arils or dried craisins
  

For the maple balsamic vinaigrette

• 2 tablespoons extra virgin olive oil
  
• 2 tablespoons balsamic vinegar
  
• 1 tablespoon maple syrup
  
• 1 teaspoon Dijon mustard
  
• 1/4 teaspoon sea or Himalayan salt
  
• 1/8 teaspoon pepper
  

For the Salmon

• 4 4 oz. salmon fillets
  
• extra virgin olive oil
  
• sea or Himalayan salt
  
• pepper
  

Description

1. Wash the brussels sprouts thoroughly. Cut off the core and then slice them as thin as you can.
   
2. Combine shredded brussels sprouts with all other salad ingredients in a large serving bowl and set aside.
   
3. For the salmon, brush both sides with extra virgin olive oil then season liberally with salt & pepper. Place the salmon skin side down in an oil- brushed skillet over medium-high heat then cook for 3-4 minutes. Flip the salmon then peel off the skin and cook for 1-2 more minutes. Once the salmon is cooked through remove to plate, lined with a paper towel.
   
4. While salmon is cooking, you can mix all vinaigrette ingredients with in a small jar with lid. Simply put the lid on the jar and shake to thoroughly combine.
   
5. Pour vinaigrette over salad and toss to combine. Serve salad in 4 large bowls
   and top each salad with a salmon
   filet. Add salt and pepper as needed. Enjoy!