Chef Salad with Pumpkin Seed Viniagrette Dressing

Did you know that using a variety of colors when planning a meal can be very appealing to the eyes, but including a variety of taste will satisfy the body? The rainbow of colors in this meal creates eye appeal and will get your taste buds churning.  This meal contains the six tastes that will help to create balance in the body and mind according to Ayurveda.   A core concept in the ancient Ayurvedic healing system is the six tastes: sweet, sour, salty, pungent, bitter, and astringent.  Ayurveda teaches that ideally, we should include each of the six tastes in every meal to balance the body and ensure that we are ingesting all the nutrients we need. Including all six tastes in each meal also helps eliminate cravings, so that we won't find ourselves snacking on chips or sweets a couple of hours after a meal.

Chef Salad
Ingredients: 1/2 avocado (sliced), 1/2 tomato (diced), 1/4 cup red onions, 3 inch cucumber (peeled & diced), 1/2 cup black beans, 1 hard boiled egg (chopped),3 cups Sweet Butter lettuce

Pumpkin Seed Viniagrette Dressing
1/2 cup pumpkin seeds
1/4 cup balsamic vinegar
1/4 section of lemon with rind
2 teaspoons coconut sugar
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
1/2 cup water

Directions:
Add all ingredients except the olive oil into a a high powered blender (nutribullet, vita-mix, ninja, etc).  Mix until smooth.  Add additional water if needed.  Mixture should be creamy  Stir in olive oil.
Makes about 2 - 3 servings

Red Delicious Grapefruit

There are so many wonderful benefits of eating fresh grapefruit!  Deep red varieties pack the biggest punch because they have higher levels of antioxidants and vitamins.  The properties in grapefruit fight again sore throat and other ailments from the common cold.  The pectin has been known to reduce plaque deposit along arterial walls.  Grapefruit also has fat-burning enzymes that aid in weight loss and can absorb and reduce the starch and balance sugar levels in the body.  There is one caution though.  Grapefruit may increase the potency of some prescription drugs, so be sure to check with your doctor before consuming.

 

Baked Avocado & Egg

Here's a simple and quick breakfast idea that's packed with protein and other nutrients.  To make just simply need a whole avocado and 2 eggs.  Cut the avocado in half  length-wise and remove the seed. Take a spoon and scoop out some of the avocado to make enough space for the egg.  Crack each egg and place one in each half of the avocado.  Sprinkle with cracked pepper.  Place avocado on top of a muffin pan to hold in place.  Bake for 15-20 minutes at 350 degrees.  Add grated Parmesan cheese. (optional) 

A healthier option to this dish is to use one egg.  Whisk egg  in a bowl and pour into each half of the avocado.

Makes 2 servings

 

Quinoa, Fruit, and Coconut Cream Sauce

My indulgence!  It's all about the coconut cream sauce for this dessert.  It's creamy, light, and not too bad on calories.  The fresh strawberries and blueberries along with the quinoa complete the dish.  Quinoa is such a versatile food that you can add to any dish.  I'm finding more and more ways to use this super-food.

Coconut Cream Sauce
1 small egg
1 c almond milk
1/4 c unsweetened coconut
1 tbsp tapioca starch
3-4 tbsp agave nectar
Vanilla flavor.

Directions
Place all ingredients in a sauce pan.  Whisk until well blended and almost foamy. Then cook over low heat whisking continuously until sauce thickens. A double boiler is recommended.

Makes about 2-3 servings 


Dessert: Place fruit (4 sliced strawberries & 3/4 c blueberries) and 1 cup cooked quinoa in a bowl.  Spoon warm coconut cream sauce on top.  Enjoy!


 

Pico de Gallo Salad with Jalapeño Vinaigrette Dressing

There is nothing like a fresh garden salad with a little kick that makes your taste buds scream!  This simple salad is light but filling and can be eaten alone or added to any main course meal.  It's a great way to get your veggies in and satisfy your taste buds too. Enjoy! 

Pico de Gallo Salad with Jalapeño Vinaigrette Dressing

Ingredients:
3 Romaine leaves
1/2 c diced cucumbers
2 tbsp shredded cheese (optional)

Pico de Gallo
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeño pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1 teaspoon minced garlic

Jalapeño Vinaigrette Dressing
1 large jalapeño pepper (seeded and membranes removed)
1/4 cup rice vinegar
1/4 cup olive oil
1/4 teaspoon Dijon mustard
1 tbsp coconut sugar

Directions:
Chop lettuce into bite size pieces and place on plate.  Add diced cucumbers and cheese.  Set aside.

In a separate bowl, add diced tomato, onion, jalapeño, cilantro, green onion, and garlic.  Stir until well mixed.  Spoon over lettuce.

To make the dressing, place jalapeño pepper, rice vinegar, olive oil and Dijon mustard in a blender and puree.  Drizzle over salad.

  

Chocolate Supreme Smoothie

 

 

Delightful Salad! with Citrus Berry Vinaigrette Dressing

Sometimes you can't decide if you want to eat a fruit salad or a vegetable salad!  This was my dilemma, so I made them both.  I know, I know, some would rather not mix their fruits and vegetables together.  But it's okay!  I'd rather be satisfied knowing I've eaten something healthy no matter how "mixed up" it may seem.  Who can argue with that?  If this doesn't "wow" you, I believe the dressing will.

Delightful Salad!

Ingredients:
3 cups of mixed greens
2 thin slices of red onion
1/2 tomato, sliced
1/2 avocado
1 orange, peeled and sectioned
1/2 c grapes
1/2 green apple, diced

Directions:
Place mixed greens on a plate.  Add remaining ingredients layering one at a time. 
Drizzle dressing over salad.  Enjoy!

Citrus-Berry Vinaigrette Dressing
1 orange, peeled and sectioned
4-5 fresh strawberries
3/4 c olive oil
1/4 c white wine vinegar
1 tsp brown sugar or coconut sugar

Place all ingredients in a blender and puree.  Makes 2-3 servings