Lunch & Dinner
Spinach Salad
Dressing:
Put all ingredients in a blender and process until smooth.
Salad:
Dressing:
- Juice from 1 large lemon
- 1 tbsp grainy Dijon mustard
- 2 tbsp pure maple syrup (or substitute with honey)
- 2 tbsp extra virgin olive oil
- 1 tbsp hemp hearts
- dash of garlic powder
- dash of ground black pepper
Put all ingredients in a blender and process until smooth.
Salad:
- 1 large bunch of spinach
- 1/4 small purple onion, chopped
- 1/2 red pepper, chopped
- 3-4 white mushrooms, chopped
- 1/4 cup almonds, chopped
Salad Dressing Recipes
These salad dressings are best made fresh, but can be stored in the refrigerator in sealed glass jar for 2-3 days.
Lemon Olive:
Basic Balsamic:
Sundried Tomato Vinaigrette:
Italian:
These salad dressings are best made fresh, but can be stored in the refrigerator in sealed glass jar for 2-3 days.
Lemon Olive:
- 1 part lemon juice
- 2 parts Extra Virgin Olive Oil
- 1/3 cup chopped kalamata olives
Basic Balsamic:
- 1/3 cup Balsamic vinegar
- ¾ cup Extra Virgin Olive Oil
- 1 tbsp Fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove Garlic, minced
- Salt and pepper to taste
Sundried Tomato Vinaigrette:
- ¼ cup sundried tomatoes, chopped finely
- 2 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1 tsp oregano, fresh or dried
- 1/3 cup Extra Virgin Olive Oil
- Salt and pepper to taste
Italian:
- 1 cup Extra Virgin Olive Oil
- 1 cup red wine vinegar
- 1 clove garlic chopped
- 2 tsp onion, minced finely
- 2 ½ tsp oregano, fresh or dried
- 2 ½ tsp basil, fresh or dried
- 2 tsp mustard powder
- Salt and pepper to taste
Thai Grilled Chicken Thighs
Ingredients
Combine all ingredients, except Chicken in a bowl that has a lid and can be sealed. Mix well.
Add Chicken. Coat the Chicken with the sauce and seal bowl. Refrigerate for one hour or longer.
Grill Chicken on the BBQ on medium heat with the BBQ lid open. Cook until the Chicken is golden brown and cooked through
(approximately 12 minutes per side).
Ingredients
- 12 boneless, skinless Chicken Thighs
- 1/3 Cup fresh Basil, chopped
- 1/3 Cup fresh Cilantro, chopped
- 1 Tbsp. ginger, minced
- 1 Tbsp. garlic, minced
- ½ jalapeno Pepper, seeds removed and minced
- 2 Tbsp. tamari (or Soy Sauce)
- 1 ½ Tbsp. olive oil
- 1 ½ Tbsp. honey
Combine all ingredients, except Chicken in a bowl that has a lid and can be sealed. Mix well.
Add Chicken. Coat the Chicken with the sauce and seal bowl. Refrigerate for one hour or longer.
Grill Chicken on the BBQ on medium heat with the BBQ lid open. Cook until the Chicken is golden brown and cooked through
(approximately 12 minutes per side).
Brown Rice Meatloaf
Ingredients
Directions
Preheat oven to 350 F.
In a large mixing bowl, combine all ingredients and mix well. Line a loaf pan with parchment paper and brush with olive oil.
Put meat mixture into lined pan and pat down until smooth. Bake for about an hour, test for doneness.
Remove from oven and let stand for 10 minutes before cutting.
Ingredients
- 1 lb. lean ground turkey or chicken or bison
- 1 cup cooked brown rice
- 1 egg
- ¾ cup plain, organic yogurt
- ½ cup onion, diced
- 1 clove garlic, finely chopped
- ½ cup red bell pepper, diced
- ½ cup celery, diced
- 1 tbsp tamari or low sodium soy sauce
- 1 tsp sea salt
- 1 tsp fresh ground black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp extra-virgin olive oil
Directions
Preheat oven to 350 F.
In a large mixing bowl, combine all ingredients and mix well. Line a loaf pan with parchment paper and brush with olive oil.
Put meat mixture into lined pan and pat down until smooth. Bake for about an hour, test for doneness.
Remove from oven and let stand for 10 minutes before cutting.
Oven-Roasted Brussels Sprouts
Ingredients
Directions
Preheat oven to 400 F.
Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown,
crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.
Three Twists:
Rosemary Parmesan Brussels sprouts
Add 1 tbsp chopped fresh rosemary to Brussels sprouts before roasting. During the last 5 minutes of roasting, add ¼ cup pine nuts. Stir well and continue roasting until Brussels sprouts are tender. Before serving, toss with ¼ cup shredded Parmesan cheese.
Cranberry Pecan Brussels sprouts
During the last 5 minutes of roasting, add 1 cup dried cranberries and ¼ cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.
Brussels sprouts and Kale Salad
After roasting, allow Brussels sprouts to cool to room temperature. Toss with 4 cups baby kale mix, ¼ cup crumbled goat cheese and ¼ cup balsamic vinaigrette.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved lengthwise
- 2 tbsp extra-virgin olive oil
- ½ tsp sea salt
- ¼ tsp ground black pepper
Directions
Preheat oven to 400 F.
Toss Brussels sprouts with oil, salt and pepper on a rimmed baking sheet and roast, stirring once or twice, until deep golden brown,
crisp outside and tender inside, 30 to 35 minutes. The leaves that are loose will be especially brown and crispy. Transfer to a bowl and serve.
Three Twists:
Rosemary Parmesan Brussels sprouts
Add 1 tbsp chopped fresh rosemary to Brussels sprouts before roasting. During the last 5 minutes of roasting, add ¼ cup pine nuts. Stir well and continue roasting until Brussels sprouts are tender. Before serving, toss with ¼ cup shredded Parmesan cheese.
Cranberry Pecan Brussels sprouts
During the last 5 minutes of roasting, add 1 cup dried cranberries and ¼ cup pecan pieces. Stir well and continue roasting until Brussels sprouts are tender.
Brussels sprouts and Kale Salad
After roasting, allow Brussels sprouts to cool to room temperature. Toss with 4 cups baby kale mix, ¼ cup crumbled goat cheese and ¼ cup balsamic vinaigrette.
