Ingredients 6 cups spinach 1 (5-ounce) salmon fillet, cooked 1 cup cherry tomatoes, quartered 1/2 lemon, juiced 1 tablespoon flaxseed oil 1 boiled egg, sliced (optional) Directions 1. Place spinach on a serving plate. 2. Layer the tomatoes, eggs, and salmon on top. 3. Sprinkle the lemon juice and flaxseed oil over top.
Makes about 1 cup Ingredients 1 tbsp garlic powder 1 tbsp onion powder 1/4 cup chili powder 1/4 cup cumin 1 tsp paprika 1 tsp oregano Directions Combine all ingredients and store in an airtight container for up to six months.
Makes 4 servings Ingredients Olive oil spray 1 head of cauliflower Desired seasonings, to taste (garlic, cayenne, dried mustard, cumin, etc.) Directions 1. Preheat the oven to 425°F. 2. Cut the cauliflower into bite-size florets, discarding the core and thick stumps. 3. In a large bowl, spritz the florets with the olive oil spray and sprinkle with seasonings; toss to coat. 4. Spread the florets on a lined baking sheet. 5. Roast for about 1 hour, tossing occasionally, until golden ...Read More
Makes 4 servings Ingredients 4 (5-ounce) salmon fillets 1 tablespoon coconut oil 1 cup chicken stock 1 medium red onion, chopped 2 garlic cloves, pressed 1 14-ounce can unsweetened light coconut milk 1/2-1 teaspoon red curry paste, or to taste Salt and pepper to taste 1 medium carrot, cut julienne 1 medium zucchini, cut julienne 1 medium squash, cut julienne 4 scallions, thinly sliced for garnish Directions 1. Preheat the broiler. 2. Warm the oil in a medium saucepan over ...Read More
Ingredients 3 tsp dried mustard 3 tsp paprika 1 tsp garlic powder 3 tsp onion powder 1 tsp thyme 1/2 tsp basil Directions Mix all ingredients and store in a jar or airtight container.
Makes 2 servings Ingredients 1/4 cup low-sodium vegetable broth 2 zucchini 1 garlic clove, minced Directions 1. Cut the ends off the zucchini, then cut lengthwise into thin strips. 2. Heat the broth in a nonstick skillet over medium heat. 3. Add the garlic and sauté until translucent; about 2-3 minutes. 4. Add the zucchini and sauté until cooked through; about 4-5 minutes.
Makes 4 servings Ingredients 2 cups tart cherry juice 1/4 cup agar flakes 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves 2 tablespoons chopped pecans 1/2 cup unsweetened dried tart cherries Directions 1. In a small saucepan, stir together the cherry juice and agar flakes; let stand for 10 minutes. 2. Stir in the spices, pecans, and cherries; bring to a boil over low heat, stirring occasionally. 3. Continue to boil for 30 seconds; remove from heat. 4. Pour into ...Read More
Makes 4 servings Ingredients Olive oil spray 1 pound Brussels sprouts, outer leaves removed 4 teaspoons macadamia nut oil 1 tablespoon grated orange zest 1 teaspoon dried basil Directions 1. Preheat the oven to 425°F. 2. In a medium-size bowl, toss the Brussels sprouts with the rest of the ingredients. 3. Coat a baking sheet or casserole dish with a few spritzes of olive oil. 4. Place the Brussels sprouts in a single layer on the baking sheet. 5. Roast ...Read More
Makes 4 servings Ingredients Olive oil spray 1 turnip, washed and cut into 1-inch chunks 4 parsnips, washed and cut into 1-inch chunks 2 beets, washed and cut into 1-inch chunks 8 baby carrots, washed and cut into 1-inch chunks 1 rutabaga, washed and cut into 1-inch chunks 1 tablespoon extra-virgin olive oil Directions 1. Preheat the oven to 450°F. 2. Coat a baking pan with a few spritzes of olive oil. 3. Place the olive oil in a resealable ...Read More
Makes4 servings Ingredients 4 cups shredded red cabbage 1/4 cup vegetable broth 1 tablespoon apple cider vinegar 1 teaspoon fennel seed Directions 1. In a medium-size saute pan, stir-fry the cabbage in the broth over medium-high heat until wilted. 2. Stir in the apple cider vinegar. 3. Continue stir-frying for about 5 minutes, until the juices are reduced. 4. Toss with fennel seeds.