Author: Amber Snow

1 cup fresh baby spinach leaves 3/4 cup shredded (or chopped) grilled chicken breast, boneless, skinless (about 3.75 oz) 1/4 cup chopped tomato 1/4 cup sliced cucumber 1/4 cup sliced bell pepper 1/4 cup sliced button mushrooms 1/4 sliced avocado 1 tsp. extra-virgin olive oil fresh lemon juice   Directions: Place spinach in a large… Continue reading Mixed Veggie Salad with Grilled Chicken Breast

3/4 cup canned light tuna in water, drained (approximately 4.5 oz) 1 tsp. extra-virgin olive oil 1 Tbsp. fresh lemon juice 1 cup romaine (or other dark green) lettuce 1/4 cup sliced cucumber 1/4 cup sliced red radishes 1/4 cup cherry tomatoes, cut in half 1/4 cup thinly sliced red onion Red wine vinegar  … Continue reading Tuna Garden Salad

1/2 cup fresh lemon (or lime) juice 1/2 cup chopped fresh cilantro 4 tsp. olive oil 4 cloves garlic, chopped 4 (6 to 7-oz) raw lean steaks (like filet mignon, sirloin, or flank)   Directions: Combine lemon juice, cilantro, oil, and garlic in a resealable bag. Add steak: marinate, refrigerated for 30 minutes to 4… Continue reading Citrus Grilled Steak

4 (4-oz) raw chicken breasts, boneless, skinless 4 tsp olive oil Italian Spice Mix or All-Purpose Spice Mix (to taste; optional)   Directions: Preheat oven to 375 degrees F. Place chicken in ovenproof dish. Drizzle with oil. Season with Italian Spice Mix or All-Purpose Spice Mix (if desired). Bake for 15 to 20 minutes or… Continue reading Italian Baked Chicken Breast

2 (9-oz) medium sweet potatoes, cut into 1/2-inch strips 4 tsp. olive oil 1/4 tsp. ground black pepper 1/4 tsp. cayenne pepper   Directions: Preheat oven to 400 degrees F. Place sweet potato strips in a single layer on baking pan. Drizzle with oil. Sprinkle with black pepper and cayenne pepper. Bake for 30 minutes,… Continue reading Sweet Potato Fries

1 clove garlic, mince 2 tsp. extra virgin olive oil 1 Tbsp. chopped fresh basil 1/4 tsp. Himalayan salt 1/2 tsp. herbal seasoning 1 Tbsp. lemon juice 1 Tbsp. chopped fresh parsley 1 6-oz. salmon fillet   In a medium glass bowl, prepare marinade by mixing garlic, oil, basil, salt, seasoning, lemon juice, and parsley.… Continue reading Baked Salmon

1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 3 to 5 cloves garlic, crushed 3 Tbsp. fresh lemon juice 2 Tbsp. chopped fresh parsley 1 tsp. Himalayan salt 1/2 tsp. Dijon mustard 1 Tbsp. unfiltered honey or raw agave nectar   Place all ingredients in blender and blend on medium high for… Continue reading Creamy Garlic Dressing

1/2 cup extra virgin olive oil 1/4 cup red wine vinegar 1 tsp. Himalayan salt 1 tsp. ground black pepper 1 tsp. unfiltered honey or raw agave 2 Tbsp. fresh lemon jice Optional: 2 tsp. fresh herbs: basil, oregano, parsley, or dill   Mix all ingredients together. Serves 8 Make sure you add yourself to… Continue reading Basic Vinaigrette

1 cup quinoa 2 cups cold water   Rinse quinoa thoroughly and drain. Place quinoa and water in a medium saucepan with a tight-fitting lid and bring to a boil. Reduce heat to a gentle simmer and cook for 15 minutes, or until all water has been absorbed. Remove pan from the heat and let… Continue reading Quinoa