Grapefruit Salad

Yet another favorite of mine from the Autoimmune Paleo Cookbook and Action Plan. My husband would like to eat this every night!!

Ingredients

FOR THE DRESSING:

1/2 c EVOO

2 Tbsp apple cider vinegar

1 Tbsp local organic honey

1 tsp freshly squeezed lemon

Pinch sea salt

FOR THE SALAD:

3 cups spinach

2 red grapefruits, peeled, sectioned, and chopped

1/4 c dried cranberries

Directions

1. Whisk all dressing ingredients together until well combined and set aside.

2. Mix salad ingredients in large bowl.

3 Add dressing and toss. Eat it up!!

Roasted Zucchini Salad

Ingredients
6 zucchini, sliced
1/2 onion, sliced
2 Tbsp balsalmic vinegar
1/2 tsp salt
1/2 c shredded fresh basil

Directions
1. Place zucchini and onion on parchment paper covered baking pan
2. Preheat oven to 450. Roast, turning once, until lightly browned and tender, about 10-15 minutes.
3. Transfer to a bowl and let cool for about 30 minutes. Then add balsalmic vinegar, salt, and basil. Toss to combine before serving.

Southern Potato Salad

From my Grandmother's kitchen to yours :)

Ingredients
7 Russet potatoes
5 organic, free range eggs
1 1/2 c healthy mayonnaise
2 Tbsp mustard
1 Tbsp dry paprika
1/2 Tbsp dill, chopped fine
salt and pepper to taste
Cajun season to taste (optional)

Directions
1. Place russet potatoes in water and boil for 20 minutes. Meanwhile, boil eggs for 8 minutes and peel.
2. Once potatoes are boiled, peel. Place in bowl with peeled, boiled eggs. Chop and blend coarsely with fork. Add remaining ingredients and stir well. Some prefer it chilled in fridge before serving, others eat it warm.

Tastes great with gumbo and / or bbq. That's how we do it Louisiana style...

Fruit Salad with Honey Lime Dressing

Ingredients
1 lb strawberries, diced
1 lb pineapple, diced
12 oz blueberries
12 oz red grapes
2 kiwis, peeled and diced
15 oz mandarin oranges, drained well

Dressing:
1/4 c honey
2 tsp lime zest (or zest of 2 limes)
1 Tbsp lime juice
2 drops Citrus Fresh essential oil (optional)

Directions
1. Combine all fruit in large mixing bowl.
2. In separate bowl, whisk together honey, lime zest, lime juice and Citrus Fresh. Pour over fruit just before serving and toss evenly to coat.

Kale chips

Ingredients
1 bunch kale, stems removed, cut into bite-sized pieces
2-4 tsp olive oil
salt and seasoning of choice to taste

Directions
1. Preheat oven to 300 deg. Line pan with parchment paper.
2. Lay out kale in single layer. Drizzle with olive oil. Season to taste.
3. Bake for 11-15 minutes until edges are browned and kale is crispy when moved in pan.

Avocado Salad Dressing

Ingredients
1/2 avocado
1/2 Tbsp lemon juice
1/2 Tbsp EVOO

Directions
1. Mash avocado in a bowl. Mix in other ingredients. Stir to combine. Serve over any salad.

Sauteed Kale

Ingredients

1 lb kale

2 cloves garlic

1 Tbsp EVOO

1/2  c water

salt and pepper to taste

1/2 Tbsp apple cider vinegar

Directions

1. Heat EVOO in large saucepan over med hi. Add garlic and cook to fragrant, but not colored.

2. Add water and kale. Toss to combine. Increase heat and cover. Cook for 5 minutes

3. Remove cover and continue to cook until liquid evaporated. Season to taste. Add vinegar if desired.

Herbed Quinoa

Ingredients
2 3/4 cups low-sodium chicken stock (or vegetable for a vegan version)
1/4 cup fresh lemon juice
1 1/2 cups quinoa
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Directions
1. For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
2. For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
3. Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. 
4. Season with salt and pepper, to taste, and serve.

Clean Eating Greek Salad

Ingredients:

1/2 head Romaine lettuce (optional)
4 chopped tomatoes
1 cucumber, chopped into chunks
1/4 small purple onion, chopped fine
2 cloves garlic, minced fine
1 Tbsp fresh oregano, chopped
1-2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp red wine vinegar
2/3 c kalamata olives
salt and pepper to taste
feta cheese (optional)

Directions:
1. Mix all ingredients together, toss and enjoy!

Spinach and Strawberry Salad

Ingredients:


Dressing

(this may be prepared several hours before serving, allowing flavors to set)
1/4 c salad oil (I use fresh olive oil or grapeseed oil)
2 Tbsp red wine vinegar
1 1/2 Tbsp sugar (I also use part stevia or part agave)
1/2 tsp dried dill weed
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp dried mustard


Salad

1/2 tsp toasted sesame seeds
6 cups fresh spinach OR I used 1 box organic spinach from fresh produce section
3 cups fresh strawberries, rinsed, dried, sliced (can also hull- optional) OR I used 1 regular sized container of strawberries from fresh produce section


Directions:

1. In large bowl, toss spinach with sesame seeds. Add strawberries. Cover and refrigerate
2. Combine dressing ingredients in screw-top jar or shaker; shake well, refrigerate to chill.

Spinach and Orange Salad

Ingredients:
Dressing
1/4 c EVOO organic
1/4 c white vinegar
2 tbsp organic sugar or stevia
1 tbsp parsley
Dash pepper

Salad
1/4 to 1/2 c crushed pecans
1 bunch organic spinach, torn
4 c organic lettuce (optional)
1/2 c chopped celery
1/2 c chopped green onions
3 satsumas or other mandarin type oranges

Directions:
1. Combine dressing ingredients, shake well. Refrigerate 1 hour to blend flavors
2. In large bowl combine salad ingredients. Pour dressing over salad.


Many thanks to my mom and dad! We are LOVING those fresh satsumas, grown in their back yard! Delicious and the perfect snack too--easy to peel.

*caveat: some people with gluten intolerance react strongly to vinegar. This is worth looking into before trying this recipe if you are highly sensitive!

Baked Pita Strips

Ingredients:
eat clean whole wheat pitas

Directions:
1. Preheat oven to 350. Cut pita into strips, allowing to two sides to separate.
2. Place on baking sheet (cooking spray or oiled optional)
3. Bake for 10 minutes until crisp.

Caveat: can serve on various salads to replace croutons. Can also put various seasonings (salt, cracked black pepper, garlic, etc) into olive oil and brush on before baking!

Avocado Salad

Ingredients:
2 containers cherry or grape tomatoes, cut in half
2 cartons fresh mozzarella cheese pearls, drained (optional for those with dairy allergies or vegan diet)
5 avocados, peeled and diced
1/2 c basil, chopped
4 Tbsp fresh parsley, chopped fine
2-3 lemons, juiced
1/3 c olive oil
salt and pepper
baked pita strips (optional)

Directions:

1. In a large bowl, combine all ingredients except avocado and baked pita strips. Cover and refrigerate for 1 hour before serving.
2. Just before serving, stir in chopped avocados (to prevent browning). Serve with pita strips on top.

*caveat: omit pita strips or use a gluten free option if you avoid gluten!