3 cups shredded kale or Swiss chard ½ cup shredded green cabbage ½ cup shredded red cabbage Optional: use 1 cup prepackaged coleslaw mix ¼ cup shredded carrot ½ cup chopped raw cashews ½ cup Fat-free mayo or Miracle Whip 1 Tbsp. apple cider vinegar ½ pkt Stevia (opt.) ½ tsp. allspice 1/8 tsp. cinnamon … Continue reading »
Jun
06
Jun
06
KAMILA’S POMEGRANATE WALNUT SALAD
10 oz. mixed greens and spinach 1 cup pomegranate seeds ½ cup chopped walnuts 1 pkg. cherry tomatoes 1 diced avocado To make this a meal you may add brown rice or chicken breast or turkey. Rinse and cut greens and put into salad bowl. Add pomegranate seeds, tomatoes, walnuts and dressing (recipe below) and … Continue reading »
Mar
30
Mar
30
Tropical Cucumber Salad
Tropical Cucumber Salad
3-5 tsp. fish sauce
1 tsp. freshly grated lime zest, plus more for garnish
2 Tbsp. lime juice
1 Tbsp. olive oil
2 tsp. Stevea brown sugar
1 tsp. rice vinegar
¼ tsp. crushed red pepper
1 medium English cucumber, cut into 3/4” dice
1 avocado, but into 3/4” dice
1 mango, cut into 3/4 “ dice
¼ cup chopped fresh cilantro
Whisk fish sauce to taste, lime zest, lime juice, oil, Stevea brown sugar, vinegar and crushed red pepper in a large bowl until combined. Add cucumber, avocado, mango and cilantro; gently toss to coat. Serve garnished with lime zest, if desired.
Mar
30
Shrimp Caesar
Shrimp Caesar
3 Tbsp. lemon juice, plus 4 lemon wedges for garnish
2 tsp. Dijon mustard
3 anchovies, coarsely chopped, or 1 tsp. anchovy paste (or to taste)
1 small clove garlic, coarsely chopped
2 Tbsp. extra-virgin olive oil
½ cup grated fat-free Feta cheese, divided
½ tsp. freshly ground black pepper
8 cups chopped hearts of romaine (about 2 hearts)
1 lb. peeled, cooked shrimp (21-25 per lb.); thawed if frozen
1 cup croutons, whole-grain only
Place lemon juice, mustard, anchovies (or paste) and garlic in a food processor; process until smooth. With the motor running, gradually add oil; process until creamy. Add ¼ cup Feta cheese and pepper; pulse until combined.
Combine romaine, shrimp and croutons (whole-grain only) in a large bowl. Add the dressing and toss to coat. Divide among 4 plates, top with the remaining ¼ cup Feta cheese and garnish with a lemon wedge.
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