SPRING AVOCADO & TOMATO SALAD
SHOPPING LIST
• 2 Cups of organic romaine lettuce (rinsed and roughly chopped)
• 2 Cups of organic mixed greens (rinsed and roughly chopped)
• Handful of yellow and orange cherry tomatoes (cut in half)
• Few slices of red onion
• ½ Medium cucumber, cut into half-moon slices
• Large avocado, cut in half
• Squeeze of lemon
• Drizzle of olive oil
• Sprinkle of cracked pepper and a dash of salt
• 2 Cups of organic mixed greens (rinsed and roughly chopped)
• Handful of yellow and orange cherry tomatoes (cut in half)
• Few slices of red onion
• ½ Medium cucumber, cut into half-moon slices
• Large avocado, cut in half
• Squeeze of lemon
• Drizzle of olive oil
• Sprinkle of cracked pepper and a dash of salt
NOTES
1. Feel free to use another type of green, like kale and/or spinach.
2. To prevent browning, do not cut the avocado or add it to the salad until you are ready to eat.
3. Use the other half of the avocado for a smoothie.
2. To prevent browning, do not cut the avocado or add it to the salad until you are ready to eat.
3. Use the other half of the avocado for a smoothie.
PUTTING IT TOGETHER
1. Place all greens in a big serving bowl.
2. Squeeze lemon, drizzle olive oil, and dash of salt on greens and gently toss.
3. Top with cucumbers, tomatoes, onion, avocado, and cracked pepper.
4. Squeeze a little more lemon and another drizzle of olive oil over the top if desired.
2. Squeeze lemon, drizzle olive oil, and dash of salt on greens and gently toss.
3. Top with cucumbers, tomatoes, onion, avocado, and cracked pepper.
4. Squeeze a little more lemon and another drizzle of olive oil over the top if desired.
CHILI SPICED BLACK SESAME SALMON WITH ASIAN SLAW SALAD
SHOPPING LIST
∙ Centered cut salmon, with skin on (look for sustainable fish at whole foods or fish market)
∙ ½ teaspoon of chili powder
∙ ½ teaspoon of black sesame seeds (in the seasoning aisle) optional.
∙ Spray oil (avocado oil or grape seed oil)
∙ ⅛ teaspoon of salt
Asian Slaw Salad:
∙ 1 Bag of organic Asian slaw salad (in the packaged salad section)
∙ ½ teaspoon of chili powder
∙ ½ teaspoon of black sesame seeds (in the seasoning aisle) optional.
∙ Spray oil (avocado oil or grape seed oil)
∙ ⅛ teaspoon of salt
Asian Slaw Salad:
∙ 1 Bag of organic Asian slaw salad (in the packaged salad section)
NOTES
1. Don’t jive on salmon? Can make the same way with shrimp, tofu, or chicken (cooking times will vary).
2. Make extra and store in an airtight container (keep slaw and salmon separate until ready to eat).
3. Organic salad, in a bag, is a nutritious and super quick way to add greens and veggies to your meal.
4. Spray oils are a wonderful way to reduce and control the amount of oil you use, thus reducing your oil consumption.
2. Make extra and store in an airtight container (keep slaw and salmon separate until ready to eat).
3. Organic salad, in a bag, is a nutritious and super quick way to add greens and veggies to your meal.
4. Spray oils are a wonderful way to reduce and control the amount of oil you use, thus reducing your oil consumption.
PUTTING IT TOGETHER
1. Heat oven to 375.
2. Line a baking sheet with parchment paper and spray with spray oil (I use avocado spray.
3. While oven is heating, prepare salmon. Pat salmon dry with a paper towel (this ensures the seasoning will stick). Season with the salt and chili powder only.
4. Place seasoned salmon on baking sheet. Spray top of salmon with a little spray oil. Roast for 15 minutes or until salmon is firm to the touch.
5. Sprinkle the black sesame seeds on top of the salmon (optional). And let cool while you open and plate the salad.
6. Place warm salmon on top of the cool Asian slaw.
2. Line a baking sheet with parchment paper and spray with spray oil (I use avocado spray.
3. While oven is heating, prepare salmon. Pat salmon dry with a paper towel (this ensures the seasoning will stick). Season with the salt and chili powder only.
4. Place seasoned salmon on baking sheet. Spray top of salmon with a little spray oil. Roast for 15 minutes or until salmon is firm to the touch.
5. Sprinkle the black sesame seeds on top of the salmon (optional). And let cool while you open and plate the salad.
6. Place warm salmon on top of the cool Asian slaw.
SUMMER CHUNKY VEGGIE DIP
SHOPPING LIST
Dip:
∙ 1 Cup of black beans (can is fine, use low sodium and make sure to rinse beans)
∙ 1 Cup of organic frozen fire roasted corn (thawed)
∙ 1 Cup of organic frozen edamame (thawed)
∙ ½ Cup of cherry tomatoes, sliced in half
∙ ½ Cup seeded cucumber, roughly chopped
∙ ½ Of a red onion, diced
∙ 1 Small jalapeno, diced (remove seeds for less spicy)
∙ ½ cup of parsley or cilantro, chopped
Dressing:
∙ ¼ Cup grain mustard
∙ ¼ Champagne vinegar
∙ 1 Lime, squeezed
∙ 1/3 cup of good olive oil (meaning an olive oil you really like the taste of)
∙ Pinch of salt and dried rosemary
∙ 1 Cup of black beans (can is fine, use low sodium and make sure to rinse beans)
∙ 1 Cup of organic frozen fire roasted corn (thawed)
∙ 1 Cup of organic frozen edamame (thawed)
∙ ½ Cup of cherry tomatoes, sliced in half
∙ ½ Cup seeded cucumber, roughly chopped
∙ ½ Of a red onion, diced
∙ 1 Small jalapeno, diced (remove seeds for less spicy)
∙ ½ cup of parsley or cilantro, chopped
Dressing:
∙ ¼ Cup grain mustard
∙ ¼ Champagne vinegar
∙ 1 Lime, squeezed
∙ 1/3 cup of good olive oil (meaning an olive oil you really like the taste of)
∙ Pinch of salt and dried rosemary
NOTES
1. Eat this fresh dip with crackers and chips or eat over a bed of greens or as a side dish to your favorite protein.
PUTTING IT TOGETHER
1. Place all the ingredients for the dip in a big bowl.
2. In a separate small bowl whisk all the ingredients for the dressing and adjust seasoning.
3. Pour dressing over the veggies and gently toss together.
4. Transfer to a tightly sealed container and store in fridge.
2. In a separate small bowl whisk all the ingredients for the dressing and adjust seasoning.
3. Pour dressing over the veggies and gently toss together.
4. Transfer to a tightly sealed container and store in fridge.
GINGER GARLIC SESAME TURKEY MEATBALLS
SHOPPING LIST
- 1 package of ground turkey
- ¼ cup onion, chopped fine
- 2 cloves of garlic, minced, divided
- 1 tablespoon of good quality BBQ sauce (this adds moisture)
- 1 Tablespoon of fresh thyme leaves or parsley, chopped
- 1 Tablespoon of fresh basil, chopped
- 2 shakes of onion powder (NOT onion salt)
- 2 shakes of dry Italian seasoning
- 1/8 teaspoon of salt & pepper
- ¼ cup of good quality parmesan cheese (regular or dairy free)
- 1 Tablespoon cup of soy glaze (preferably organic) or Coco Aminos
- Small knob of fresh ginger (chopped)
- Splash of veggie stock or water
- 2 Teaspoons of sesame seeds divided
- ¼ cup onion, chopped fine
- 2 cloves of garlic, minced, divided
- 1 tablespoon of good quality BBQ sauce (this adds moisture)
- 1 Tablespoon of fresh thyme leaves or parsley, chopped
- 1 Tablespoon of fresh basil, chopped
- 2 shakes of onion powder (NOT onion salt)
- 2 shakes of dry Italian seasoning
- 1/8 teaspoon of salt & pepper
- ¼ cup of good quality parmesan cheese (regular or dairy free)
- 1 Tablespoon cup of soy glaze (preferably organic) or Coco Aminos
- Small knob of fresh ginger (chopped)
- Splash of veggie stock or water
- 2 Teaspoons of sesame seeds divided
NOTES
1. If you do not have fresh herbs, feel free to use dry, just reduce to ¼ amount, so not to overpower the dish.
2. If you do not jive on soy glaze, feel free to use soy sauce (or Tamari) with a teaspoon of quality honey. Or use a different flavor profile, by using the BBQ sauce as the meatball sauce (do it the same way as in steps 6 and 7). It’s delicious!
2. If you do not jive on soy glaze, feel free to use soy sauce (or Tamari) with a teaspoon of quality honey. Or use a different flavor profile, by using the BBQ sauce as the meatball sauce (do it the same way as in steps 6 and 7). It’s delicious!
PUTTING IT TOGETHER
1. Heat oven to 375. Line a big baking sheet with parchment or foil and spray with oil (I like avocado spray). Set aside.
2. In a big bowl mix the ground turkey, onion, ½ the garlic, BBQ sauce, s & p, parm cheese, ½ of the chopped basil, ½ of the thyme or parsley, onion powder, Italian seasoning, and teaspoon of water. Gently mix until well incorporated.
3. Roll mixture into meatballs, in the size you desire.
4. Place meatballs on lined baking sheet and spray the top. Place in oven.
5. Bake for 20 minutes or until done.
2. In a big bowl mix the ground turkey, onion, ½ the garlic, BBQ sauce, s & p, parm cheese, ½ of the chopped basil, ½ of the thyme or parsley, onion powder, Italian seasoning, and teaspoon of water. Gently mix until well incorporated.
3. Roll mixture into meatballs, in the size you desire.
4. Place meatballs on lined baking sheet and spray the top. Place in oven.
5. Bake for 20 minutes or until done.