Avocado & Egg Salad Collard Green Wraps

These wraps are a simple and quick but satisfying meal that the whole family will like. You'll feel full but energized with a nice dose of protein, healthy fats and greens. Enjoy!

Ingredients:

1 bunch Organic Collard Greens, washed and stems cut off

6 Eggs (organic, pasture-raised), hard boiled and chopped

2 Organic Avocados, peeled and pits removed

1/2 Lemon, juiced

5 Organic Green Onion, chopped

2 tbsp Dijon Mustard

Sea Salt & Black Pepper to taste

Organic Hot Sauce (optional)

Directions:

  1. In a mixing bowl, combine chopped eggs, avocado, lemon juice, green onions, dijon mustard and season with sea salt and pepper to taste. Mash with fork until creamy.
  2. Wrap up in collard greens and enjoy!

Eggplant Caponata

A favorite in vegan and omnivore cuisine, eggplant can be baked, roasted, grilled, used as a pizza topping or in stir-fry recipes. It has a pleasantly bitter taste and spongy texture that may vary depending on the color/variety of eggplant selected. Dress your cooked eggplant with herbs, sauces, and condiments and you'll be sure to please even the pickiest guest at your dinner table.

Eggplant contains a phytonutrient (plant chemical with nutritional benefits) called nasunin. Nasunin acts as an antioxidant, protecting cells from damage. In addition, eggplant contains a wealth of other antioxidants that support brain and heart health. In research studies, one variety of eggplant - called Black Magic - was found to have three times the antioxidant properties compared to several other types of eggplant. It's also a terrific source of dietary fiber, copper, potassium and B vitamins.

It's best to buy eggplant in-season during the months August through October. It comes in all sorts of shapes (baseball size to a thick crescent) and a cornucopia of colors such as lavender, jade green, and yellow-white. Choose eggplants that are firm, vivid in color, and heavy for their size. The skin should be smooth, shiny and without damage.

To test for ripeness, press your thumb into the eggplant. If the skin doesn't "spring back," it's not ripe. Eggplant is highly perishable so don't cut it before storing. Keep it stored in a food crisper or on the shelf in the fridge for a few days.

Satisfying and versatile, eggplant can handle a variety of flavorful accompaniments, several of which give a kick to this Sicilian favorite. The tomato base is spiked with anchovies, garlic, and capers, creating a mouth-watering aroma and a burst of flavor in every bite. Serve as an appetizer, a main dish or as a side with your favorite fish.

Makes 4-6 Servings

Ingredients:

  • 2 large Italian eggplants, peeled and diced
  • 2 Tbs kosher salt
  • 5 Tbs organic extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 4 organic celery stalks, thinly sliced on an angle
  • 1 organic red bell pepper, seeded and diced
  • 2 anchovies, in oil
  • 1/4 cup organic tomato paste
  • 1/2 cup organic red wine vinegar
  • 1/4 cup organic sugar or raw honey
  • 1/2 cup capers, in brine

Directions:

  1. Peel and dice the eggplants, peel and slice the onion, peel and slice the garlic, slice the celery.
  2. In a large bowl, toss the eggplant with the salt. Transfer the eggplant to a colander to drain for 2 hours. In order to facilitate the draining, top the eggplant with a heavy weight, such as a dinner plate with full cans placed on top.
  3. Heat 3 Tbsp of the olive oil over medium heat in a large sauté pan. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and celery and sauté for 5 minutes more, or until the garlic softens but does not brown. Add the anchovies and cook for 1 minute.
  4. Add the tomato paste and stir to thoroughly combine. Cook for 2 minutes, or until the paste turns a deep red, almost brown, and starts to stick to the pan. Add the vinegar and sugar and stir until the mixture thickens, 3 to 4 minutes. Turn off the heat.
  5. In another large sauté pan, heat the remaining 2 Tbs olive oil over high heat until smoking. Add the eggplant and carefully toss it in the oil, letting it sear before stirring. Turn the heat down to medium and cook for 8 to 10 minutes, or until the eggplant is translucent and soft.
  6. Transfer the eggplant to the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Add the capers and their brine and stir to incorporate.
  7. Serve warm or at room temperature accompanied by vegetable chips or gluten-free crackers.

Low FODMAP option: Use garlic-infused olive oil and eliminate garlic and onion.

Sweet Summer Salad with Grapefruit Vinnaigrette

This is a delicious and refreshing summer salad is loaded with antioxidants and packs a serious nutritional punch. It's also great for satisfying that sweet tooth and getting in your daily dose of healthy fats. I like to serve it with grilled wild salmon or chicken and a glass of good rosé :-).

Ingredients:

4 cups organic Arugula

1/2 cup organic Strawberries (sliced)

1/2 cup organic Blueberries

1/2 cup organicPecans (toasted)

1 organic Avocado (peeled and diced)

1/4 cup organic Basil Leaves (chopped)

1/2 organic Grapefruit (juiced)

2 tbsps organic Extra Virgin Olive Oil

2 tbsps raw, organic Apple Cider Vinegar

Directions:

  1. Fill each individual salad bowl with a large handful of arugula. Evenly set the pecans, avocado, strawberries, blueberries and raspberries across all bowls. Sprinkle each bowl with a bit of your chopped basil.
  2. Create your dressing by combining your grapefruit juice, olive oil and apple cider vinegar in a bowl and stir. Spoon the dressing evenly over each bowl. Enjoy!

Spinach, Blueberry and Chicken Salad

Ingredients:

  • 1 Chicken Breast (organic and pasture-raised, diced)

  • 4 cups Baby Spinach (organic)

  • 1/2 cup Blueberries (organic)

  • 1/2 cup Quinoa (Cooked)

  • 1/4 cup Almonds (sliced)

  • 3 Tbsp Apple Cider Vinegar

  • 1 tbsp Extra Virgin Olive Oil

  • 2 Garlic Cloves (minced)

  • 1 Lemon (Zested and juiced)

  • 1 Tbsp Basil Leaves (Torn)

  • 1/2 tsp Sea Salt (add more or less to taste)

  • 1/2 tsp Black Pepper (add more or less to taste)

Directions:

  1. Prepare chicken breast according to the Basic Sautéed Chicken Recipe.
  2. Prepare the quinoa according to the Basic Quinoa Recipe
  3. Mix all salad ingredients in a bowl. Store half for a later meal and dress when ready to serve.
  4. Whisk vinegar, oil, lemon juice, lemon zest, salt and pepper together and use half of the dressing to dress your salad.
  5. Store remaining dressing in a glass container to use on your next salad.

Variations:

No Almonds: Use 1-2 Tbsp of hemp hearts or 1/4 cup walnuts

Dandelion Salad with Goat Cheese & Apples

Loaded with Vitamins A, K and potassium, dandelion greens pack a nutritional punch. Serve them raw in this salad recipe with fresh, organic goat cheese and apples for added flavor. If you don't have organic apples in season, substitute any firm fruit that's in season. You can embellish this salad by sprinkling in any of our 'SuperSalad Substitutions' listed below.

Ingredients:

  • 2 T. cider vinegar
  • 3 T. vegetable or nut oil
  • 1 t. Dijon mustard
  • 1 t. honey
  • Salt and freshly ground black pepper, to taste
  • 1 bunch dandelion greens, washed and dried, stems removed
  • 1/4 lb fresh white goat cheese, crumbled (optional)
  • 1/2 c. walnuts, coarsely chopped
  • 1 apple, cored and chopped into 1/2-inch pieces

Directions:

  1. Whisk vinegar, oil, mustard, honey, salt and pepper together.
  2. Pour over greens and toss lightly.
  3. Top with goat cheese, nuts and apple.

SuperSalad Substitutions (or Add-ins)

  • Baby Spinach
  • Endive
  • Radicchio
  • Shredded Carrots
  • Yellow Pepper (diced)
  • Pear
  • Pomegranate seeds

Pear, Pomegranate & Spinach Salad

SpinachPomSalad.jpg

If you're looking for the perfect starter to a romantic dinner, or simply want to treat yourself to a festive salad with robust color, crunch and flavor, then this winter salad is the ticket. Pomegranate seeds add beautiful color against the dark green and nutrient rich spinach. Not to mention, the uniquely tangy-sweet pomegranate is an excellent source of antioxidants. The juicy strips of Bartlett pear provide a sweet balance to the radicchio. The entire salad is complemented by the crunch of toasted hazelnuts and a lemon-thyme based dressing. The result is super-nutritious and super-delicious!

Ingredients:

  • 3/4 cup unsweetened pomegranate juice
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons roasted hazelnut oil or extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon minced fresh thyme leaves
  • 1/8 teaspoon freshly ground black pepper
  • 5 ounces spinach leaves
  • 3/4 cup finely shredded radicchio (from 1 head)
  • 1/2 cup pomegranate seeds*
  • 1/2 cup coarsely chopped toasted hazelnuts
  • 1 large firm-ripe Bartlett pear

Directions:

  1. In a small saucepan, boil pomegranate juice until reduced to 1/4 cup, 5 to 6 minutes. Let cool. Whisk in lemon juice, oil, salt, thyme, and pepper.
  2. In a salad bowl, gently mix spinach, radicchio, pomegranate seeds, and hazelnuts with dressing. Divide among 6 plates.
  3. Quarter pear and core. Thinly slice crosswise, then stack slices and cut in matchsticks. Arrange pear on salads.

Helpful Hints for Extracting Pomegranate Seeds:

No Muss, No Fuss: An Easy Way to Extract Pomegranate Seeds (video)

Cut a pomegranate into chunks. Put chunks in a bowl of water, and, working underwater, use your hands to break seeds free from pith.

Grilled Peaches

Ingredients: 

PeachesGrilled.jpg
  • 1/4 cup balsamic vinegar
  • 2 TBSP honey (I prefer local and raw) 
  • 3 peaches, pitted and each cut into 6 wedges
  • Grapeseed oil in pump bottle (for "cooking spray") 
  • 1 TBSP extra virgin olive oil
  • Dash of kosher salt
  • 3 cups arugula
  • 2 TBSP crumbled goat cheese (optional)

Directions: 

  1. Bring vinegar to a boil in a small saucepan over medium-high heat.
  2. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes).
  3. Remove from heat; stir in honey and cool to room temperature.
  4. Prepare grill to high heat.
  5. Place peach wedges on grill rack coated with cooking spray and grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill and set aside.
  6. Combine oil and sea salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat.
  7. Arrange arugula mixture on a platter and top with peach wedges.
  8. Drizzle with balsamic syrup and sprinkle with optional goat cheese if desired.

Enjoy!

Quinoa Tabouli Salad

This is the perfect summer recipe to bring to parties and BBQs. It's a delicious and healthy crowd pleaser that goes with pretty much everything.

Ingredients:

  • 1 cup cooked organic quinoa
  • 2 Tbsp. organic extra virgin olive oil
  • 2 Tbsp. fresh organic lemon juice
  • Himalayan salt, sea salt or liquid aminos to taste
  • 4 Tbsp. finely minced fresh organic parsley (I prefer cilantro but you can use any fresh herb you like)
  • 2 Tbsp. finely minced fresh organic mint leaves
  • 1/2 large organic tomato, diced (or about ¼ cup small pear or cherry tomatoes halved or quartered)
  • ½ large organic cucumber, diced (and optionally peeled)
  • 4 Tbsp. Kalamata olives chopped & pitted

Directions:

  1. Mix together first 6 ingredients in a small bowl.
  2. Toss with quinoa and mix well.
  3. Gently fold in tomatoes and cucumbers, cover and chill for 1 hour.

Serves 2.

Asian Cabbage Slaw

Make this tasty, colorful slaw as a side dish or healthy main course and bring it to your next BBQ or summer get together. 

Ingredients:

3 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
2 Tbsp. toasted sesame oil
1 ½ tsp. fresh ginger/ginger juice (I use minced ginger in a jar by The Ginger People)
2 Tbsp. Braggs Liquid Aminos or coconut aminos
¼ head Napa or Savoy cabbage, chopped or sliced into strips
¼ head red cabbage, chopped or sliced into strips
1 carrot, shredded
¼ small red onion, thinly sliced
1 ½ green onion, thinly sliced
2 Tbsp. fresh Cilantro, roughly chopped
Himalayan or sea salt to taste

Directions:

  • Mix first 5 ingredients in a small bowl. 
  • Toss with remaining ingredients and let marinate in fridge for at least 15 minutes. 

Serves 2. 
Recipe can be doubled and stored in fridge for up to a week.