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Fennel, celery and green apple slaw

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Ingredients: (219 calories) (2 serves)

  • 2 Tablespoons olive oil extra virgin
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon fresh tarragon, minced
  • 1 teaspoon lemon juice
  • Zest from 1 lemon
  • 2 celery sticks plus the leaves
  • 1 fennel bulb, plus the fronds
  • 1 green apple
  • Dash of salt and pepper

Instructions:

  1. In a small bowl combine the oil, vinegar, tarragon, lemon juice and zest. Set aside.
  2. Using a mandoline slicer on the thinnest setting, thinly slice the celery, fennel bulb and green apple. Place in a medium bowl. Chop the celery leaves and fennel fronds and add to the bowl.
  3. Toss the salad with the dressing and season with salt and pepper.

Cancer-Fighting squid salad

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Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp garlic
  • 1/2 lb squid rings
  • 2 cups arugula
  • 2 tbsp parsley
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • Dash of sea salt

Instructions:

  1. Heat olive oil in stainless steel pan. Add the chopped garlic. Sauté for 30 seconds. Add 1/2 pound of squid rings. Sauté for 2 minutes or until translucent.
  2. Remove from heat and add to bed of arugula on a plate. Garnish squid and arugula with squeeze of fresh lemon; sprinkle on parsley and lemon zest.
  3. Top with a hint of sea salt. Enjoy!

Grilled chicken salad

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INGREDIENTS: (10 SERVINGS)

  • 3/4 cup extra-virgin olive oil, divided
  • 2 tablespoons plus 1/3 cup fresh lemon juice (from 3 or 4 lemons), divided
  • 1 tablespoon plus 1 teaspoon minced garlic (4 cloves), divided
  • 5 boneless, skinless chicken-breast halves (10 to 11 ounces each)
  • 12 chicken drumsticks
  • 2 cups shelled fresh peas (from 2 pounds in pods)
  • 2 tablespoons minced shallot
  • 2 tablespoons Dijon mustard
  • 1 teaspoon coarse salt
  • 1/2 cup chopped fresh mint leaves, plus 1/2 cup packed fresh mint leaves (from 2 bunches)
  • 1 to 2 heads butterhead lettuce such as Bibb or Boston, trimmed and separated into leaves

Instructions:

  1. Whisk together 1/4 cup oil, 2 tablespoons lemon juice, and 1 tablespoon garlic. Pour over chicken, and refrigerate 2 hours.

  2. Cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.

  3. Preheat grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 165 degrees, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.

  4. Whisk together remaining 1/2 cup oil, 1/3 cup lemon juice, and 1 teaspoon garlic, the shallot, mustard, salt, and chopped mint in a medium bowl. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.

Strawberry arugula quinoa salad

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Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups water
  • 10 strawberries, cored and quartered
  • 1/4 cup slivered almonds, toasted
  • 2-3 green onions, thinly sliced
  • 2 Tbsp thinly sliced fresh mint
  • 2 cups of baby arugula greens

You can choose the vinaigrette you preffer, but we recommend this strawberry vinaigrette to intensify the strawberry flavor!!

Strawberry vinaigrette:

  • 1 lb. fresh strawberries
  • 1 teaspoon stevia (optional)
  • A pinch of salt
  • 1-2 teaspoons water
  • 2 tablespoons olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon poppy seeds (optional, but do it!)

Instructions:

  1. Cook the quinoa according to the package instructions. (If no package instructions, put 1 cup of uncooked quinoa into a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, cover, reduce heat to a low simmer and cook for 15 minutes. Remove from heat, let sit for 5 minutes covered, then fluff with a fork.)
  2. Prepare the vinaigrette.
  3. When the quinoa is cooked, spread it out on a baking sheet to cool quickly.
  4. When the quinoa has cooled, place into a large bowl and toss with the vinaigrette (don’t use all the vinaigrette, just a few, to taste). Then toss with the strawberries, almonds, green onions, mint, and arugula.
  5. Serve immediately.

Vinaigrette:

  1. Remove the stems from the strawberries and cut in half. In a small pot combine the strawberries, stevia, salt and water. Heat over medium heat until the strawberries begin to soften and release their juices. Use an immersion blender to mash the strawberries into a paste (you could also use a blender or food processor).
  2. Strain the strawberry mixture through a fine mesh seive and allow to cool. Combine the strawberry juices with the olive oil, balsamic vinegar and poppy seeds. Taste and add a little salt and pepper if needed.
  3. Store any remaining dressing in an airtight container in the refrigerator for up to two weeks

 

Quinoa tabbouleh salad

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Ingredients: (4 servings)

  • 2 cups water
  • 1 cup quinoa, rinsed
  • 1 cup tomato, diced
  • 1 cup cucumber, diced
  • 1/2 cup parsley, chopped
  • 1/4 cup mint, chopped
  • 1/4 cup green onion, chopped
  • 1/4 lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon cumin, toasted and ground
  • Salt and pepper to taste

Instructions:

  1. Bring the water and quinoa to a boil, reduce the heat and simmer until the quinoa is tender and the liquid has all been absorbed, about 17-20 minutes and let cool.
  2. Mix the quinoa, tomato, cucumber, parsley, mind and green onion.
  3. Mix the lemon juice, olive oil, cumin, salt and pepper and toss with salad.

Quinoa and zucchini ribbon salad with marinated chicken

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Ingredients: (4 servings)

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Instructions:

  1. Place quinoa and 600ml water in a pan over medium heat and bring to a simmer. Reduce heat to medium-low and simmer for 10 minutes or until quinoa is tender and the water is almost absorbed. Drain well and allow to cool.

  2. Meanwhile, place lemon zest, 2 tablespoons oil and half the chilli in a bowl. Add chicken, season and toss to coat. Place chicken in a pan over medium heat and cook, skin-side down, for 4-6 minutes until skin is golden and crisp. Turn, and cook for a further 6-8 minutes until cooked through. Rest, loosely covered with foil, for 2 minutes.

  3. Meanwhile, whisk the lemon juice with remaining chilli and 2 tablespoons oil. Season and set dressing aside. In a large bowl, combine the zucchini, tomatoes, feta and cooked quinoa. Pour over lemon dressing and toss to combine.

  4. Divide quinoa salad among plates. Slice the chicken breasts, then arrange on top of the quinoa salad and serve.

Tomato cucumber salad

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BLOG 145Ingredients: (4 servings) (31 calories)

  • 2 tomatoes, chopped
  • 1 cucumber, peeled and diced
  • 1 onion, chopped
  • 1 tablespoon lemon juice
  • Salt to taste
  • Ground black pepper to taste

Instructions:

  1. Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.