Detox Salad

Detox Salad

2 heads broccoli, stems removed

1 head cauliflower, stems removed

2.5 C shredded carrots

½ C Sunflower Seeds

1 C currants, craisins, or other dried berry (I use a ½ C to keep sugar down)

½ C finely chopped fresh parsley

4-6 T fresh lemon juice, to taste

Salt & Pepper (about ½ t salt is what I’ve used); lots of pepper

Pure maple syrup, to drizzle before serving.

 

Directions:

In a food processor (or by hand) process the broccoli until fine.  Add into large bowl.  Then process the cauliflower until fine and add to same bowl.  Shred carrots and add.  Then, stir in seeds, dried fruit and all the seasonings.  Drizzle a bit of syrup on right before serving.

  • Make a ½ batch if not serving to a lot of people.
  • Tastes great with raspberry vinaigrette instead of syrup.

Keeps well in air tight container in the refrigerator for up to a week

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Coconut Milk Ranch

Coconut Milk Ranch

1/3 C coconut milk (from a can) - do not buy lite

1 t apple cider vinegar

1 C Mayo (there is an egg, dairy, and soy free at Coborn's in the "natural" section called Mindful Mayo - it is made from Canola oil but it is expellar pressed and organic. There is an olive oil version, too.

2 Cloves finely minced garlic

3 T minced green onions

2 T chopped parsley

ground pepper to taste

Directions:  Pour apple cider vinegar into coconut milk (shake can well) and let sit for 5 to 10 minutes to become buttermilk-like.  In a bowl, whisk together mayo, pressed garlic, parsley, green onions, white wine vinegar, "buttermilk" and pepper.

Pour into glass jar and store in refrigerator. 

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Chopped Southwestern Salad

Salad:

Lg Head Romain Lettuce

1 Can black beans, rinsed and drained

1 lg orange bell pepper

1 pt cherry tomatoes

5 green onions

5 strips cooked, crispy bacon

Optional ingredients: Avocado slices, fresh corn

 

Dressing:

1 C cilantro, loosely packed, roughly chopped, stems removed

½ Avocado

Juice from ½ lime, or more, to taste

2 garlic cloves

¼ C Olive Oil

1 ½ t White Wine Vinegar

1/8 t salt

 

Blend all dressing ingredients in processer/blender and toss over finely chopped salad ingredients.

Add a steak or chicken to complete the meal.

 

Protein: Beans (or added steak or chicken)

Carbohydrate: salad ingredients

Fat: Avocado, olive oil

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Caesar Salad

 

1/3 cup Plain Greek Yogurt

1 Garlic (clove, minced)

2 tbsps Apple Cider Vinegar

1 tbsp Tamari

1 tbsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1/8 tsp Sea Salt

1/8 tsp Black Pepper

12 leaves Romaine (chopped)

6 slices Organic Bacon (cooked and chopped)

1 cup Chickpeas (roasted)

1 cup Cherry Tomatoes (sliced)

1/2 Lemon (sliced into wedges)

 


  • In a small mixing bowl whisk together the Greek yogurt, minced garlic, apple cider vinegar, tamari, olive oil, Dijon mustard, sea salt and black pepper until smooth and creamy. Set aside.
  • Add the chopped romaine and the dressing to a large mixing bowl and toss well. Top with the chopped bacon, roasted chickpeas, and sliced tomatoes. Divide between plates and serve with a lemon wedge. Enjoy!
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BLT Salad Bowls

2 Eggs

4 slices Organic Bacon

4 cupsA rugula

1 cup Cherry Tomatoes (halved)

1/2 Avocado (sliced)

2 tbsps Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

 

 

  1. Hard boil your eggs by placing them in a small pot and fill with enough cold water to cover them by 1-inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let stand for 12 minutes then drain. Place eggs in a bowl of ice-cold water for 10 minutes.
  2. While the eggs are cooling, cook bacon in a pan over medium heat until crispy. Remove from pan and pat excess oil away with paper towel. Once cool, chop it up.
  3. To assemble the salads: divide arugula between bowls and top with cherry tomatoes, avocado, chopped bacon and hard-boiled egg. Drizzle with olive oil and season with salt and pepper, to taste. Enjoy!

 

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