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
Month: November 2012
Quinoa
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
Jicama-Avocado Salad
1/2 tsp. Himalayan salt 1 Tbsp. agave nectar juice of 1 lime 1 1/2 tsp. extra virgin olive oil 1/2 avocado, ripe but firm, cut into chunks 1/2 medium jicama root, peeled and sliced in thin matchsticks 2 Tbsp chopped fresh cilantro leaves In large bowl, whisk together, slat, agave nectar, lime juice and… Continue reading Jicama-Avocado Salad
Rosemary Pork Chop with Peas and Wild Rice
Two 4-oz. pieces lean, boneless pork loin chop 2 Tbsp. rosemary 1/2 tsp. olive oil 1 cup peas 1/3 cup wild rice (measured dry), cooked according to directions Salt and pepper, to taste Directions: Marinate pork chops in rosemary, olive oil, salt, and pepper. Broil or grill the pork (about 4 to 5 mins.… Continue reading Rosemary Pork Chop with Peas and Wild Rice
Egg Salad Wrap
2 hard-boiled eggs, yolk removed from one 1/4 cup of low-fat cottage cheese Whole wheat tortilla (approx 70 calories) 1 Tbsp. Dijon mustard 1/2 tsp of either dried dill or tarragon (optional) Salt and pepper to taste Directions: Chop up hard-boiled eggs and mix with cottage cheese, mustard, salt, pepper, and herbs (optional). Place… Continue reading Egg Salad Wrap
Chicken Tacos with Beans and Quinoa
Two 6-oz. chicken breasts, grilled and then diced 5 Tbsp pico de gallo (found in your grocer’s deli section) 1 Tbsp. low-fat sour cream 4 small whole wheat flour tortillas 1/2 avocado, peeled, sliced 5 sprigs fresh cilantro 2 cups of black beans, cooked 2-1/2 cups of quinoa, cooked Directions: assemble chicken taco… Continue reading Chicken Tacos with Beans and Quinoa
Loaded Baked Potato
1 medium baked potato 1 Tbsp. low-fat sour cream 1 scallion, diced 1 slice of turkey bacon, cooked and crumbled 1 slice of low-fat cheese Directions: Wash potato and poke holes in the skin with a fork. Bake in the microwave on high for 7 minutes or until fully cooked. Slice open in the… Continue reading Loaded Baked Potato
Turkey Avocado Wrap
3 slices turkey breast, approximately 3.5 inches square or 3 to 4 oz 1 whole wheat tortilla (approx. 70 calories) 1/2 tomato, diced 1/4 avocado, sliced 3 lettuce leaves or a handful of mixed greens 1 Tbsp. nonfat Italian dressing Directions: assemble all ingredients on top of the tortilla and fold into a cone.… Continue reading Turkey Avocado Wrap
Tuna Salad
3 cups mixed greens or choice of lettuce 4 oz water-packed tun, drained 5 cherry tomatoes 1 stalk celery, chopped 3 scallions, diced 2 Tbsp fat-free ranch dressing 1 cup of tea, sweetened with stevia Directions: Fill a large bowl with lettuce. Top it off with cherry tomatoes and tuna mixed with chopped… Continue reading Tuna Salad
Ginger Sesame Miso Dressing
2 Tbsp. miso paste 1/4 cup rice vinegar 1 Tbsp Bragg Liquid Aminos 1/4 cup toasted sesame oil 1 tsp miced ginger root Water (as desired) Place first five ingredients in blender and blend on medium high for 30 seconds or until well mixed, adding water as needed for desired consistency. Store in airtight container… Continue reading Ginger Sesame Miso Dressing