salad

January 17, 2020 Lunch & SaladsLeave a Comment

Citrus Green Lentils

A light vibrant salad, side dish or plant based protein that satisfies the pickiest healthy eaters. A KEY VEGETARIAN PROTEIN The little lentil is packed full of protein. Apart of the legume/bean family, their protein content ranges from 17 to 25 percent (double the protein of any grain and more than that of eggs and most meats). Legumes in general are a great source for calcium, potassium, iron, zinc and several B vitamins. NOURISH YOUR ORGANS WITH THE COLOR OF YOUR BEANS Did you know that the color of a bean indicates the organ it most benefits? Just like ... Read More

January 13, 2020 Lunch & SaladsLeave a Comment

Grilled Corn Mexican Salad

This salad is filled with shredded romaine lettuce topped with grilled corn, black beans, grilled red onion, bell peppers, cherry tomatoes, with a creamy avocado cilantro dressing. Top with pepitas, cotija cheese, grilled chicken or skirt steak for added protein. THE PEOPLE OF THE CORN In Mexico, corn is more then food. It is a cultural symbol. I share this with you as a reminder that each meal we prepare and sit down to eat is, in essence, our own sacred ceremony we conduct three times a day. The image and shape of corn, also known as maize, inspires architecture, ... Read More

January 10, 2020 Lunch & SaladsLeave a Comment

Cilantro Avocado Dressing

The perfect dressing to pair with a salad or enjoy as a dip. If you are a cilantro or avocado lover, this is for you. LUNCH IS SERVED I created this salad dressing for one of my meal prep clients. They work from home and I serve my client a fresh salad for lunch each week. I prepare 4-5 salads, serving them one, and individually packing the others. They love avocado and cilantro, and we put the two ingredients in a lot of salads. I wanted to offer them a creamy salad dressing that was healthy. I was also looking for a way to use avocado in a meal prep salad ... Read More

November 5, 2019 Lunch & Salads

Black Lentil & Pomegranate Salad

Iron Up with This Plant-Based Protein Packed Salad Black lentils are perfect for salads as they retain their texture when you cook them. Reach for lentils as a great source of plant-based protein and iron. This salad is as delicious as it is balanced. Enjoy over arugula for added greens. WHY WE SHOULD EAT MORE LENTILS Lentils have been a staple in diets in Europe, the Middle East and India for 8,000 years. These little legumes were even mentioned in the book of Genesis. They’ve powered humanity for a very long time. Enough said. BENEFITS OF LENTILS Lentils ... Read More

October 25, 2019 Lunch & Salads

Turmeric Ginger Tahini Dressing

There are so many ways to enjoy traditional tahini sauce. This recipe adds turmeric and ginger to ramp up the antioxidant and anti-inflammatory health benefits. Follow the directions to enjoy as a light tahini dressing, or use less water for a thick dipping sauce. Your choice. This Turmeric Ginger Tahini recipe is delicious either way. HOW TO GET ALL THE BENEFITS OF TURMERIC In order to absorb all the anti-inflammatory benefits of turmeric, you need to eat it with fat. By combining turmeric with tahini paste (sesame seed paste) your body can naturally absorb the curcumin ... Read More

October 14, 2019 Recipes

Homemade Sourdough Croutons

This recipe is easier then you think. Once you taste the quality of fresh, homemade croutons using clean ingredients, you will never use the store bought kind again. If you need to purchase store bought croutons at any time, please look at the ingredients. You will be surprised at what is added in to make them shelf stable. THE BASICS OF CROUTONS Croutons are usually made from stale bread and butter. Feel free to use leftover, stale bread you have lying around the kitchen. However, I always use a fresh, organic loaf of sourdough to prepare croutons for my ... Read More

September 6, 2019 Dinner

Radicchio & Golden Beet Salad with Warm Barley

This recipe was developed for my clients who adhere to a plant based diet. They prefer meals that are heavy on vegetables and leafy greens, and light on grains and legumes. Balance is key when I prepare any meal for a plant-based diet. When a dish has a balance of flavors, vegetables, protein, fat and nutrients, we eat less and are satisfied longer. TIPS FOR PREPARING PLANT BASED MEALS For plant-based meals, I always let the vegetables be the star of the show. Whether a leafy green, cruciferous, squash, root, or tuber, I put the vegetable at the forefront. I will then compliment ... Read More

August 30, 2019 Lunch & Salads

Whipped Lemon Vinaigrette

LIQUID GOLD As a health supportive chef, I work with clients with varying food allergies. I create custom, fresh prepared meals for clients who follow lifestyles that range from Gluten-Free, Lectin-Free, Paleo, Keto, Candida, Plant Based and more. This dressing agrees with all of them. Whipped Lemon Vinaigrette is versatile when preparing most types of salad. I make a fresh batch for many of my clients weekly, and for myself. If you follow me on social media, you know I lovingly refer to it as liquid gold. I pair it regularly with the following types of salads: Arugula saladRoasted ... Read More

June 1, 2019 Lunch & Salads

Roasted Curry Cauliflower Salad

A one-sheet pan meal full of flavor I am always looking for new ways to add turmeric to my food, and pairing it with curry powder and cauliflower is consistently my favorite way to do so. That’s because it is gaining the reputation to be the single most important herb for many health and dietary needs. Turmeric has quickly become one of the most studied botanicals in modern science. “If I had only one single herb to depend upon for all possible health and dietary needs, I would without much hesitation choose Turmeric.” - Dr. David Frawley, Founder of the American Institute for Vedic ... Read More

May 5, 2019 Lunch & Salads

My Go-To Spring Salad

This shredded fennel, fresh mint and dill makes for the perfect salad to add to your meal prep rotation. When you get bored of salad, using a mandolin to slice your vegetables will make it taste like a whole new meal. It’s amazing how changing the way you slice your food will make it taste different. Texture plays a bigger role then we realize in making a dish feel balanced. EASY MEAL PREP SALAD This salad is one of my go-to meal prep entrees. It holds in the fridge for a full week, still tasting fresh whenever I reach for it. Slicing the fennel on the mandolin makes it thin enough ... Read More