Pomegranate Mandarin Spring Salad
1/4 cup of almonds, toasted (chopped)
2 cups of spinach
2 tbsp of pomegranate seeds
2 tbsp of walnuts
1/2 of avocado (diced)
Lemon juice from 1 whole lemon
2 tbsp of olive oil
1 pinch of sea salt
1 dash of black pepper
1 large mandarin orange (sliced)
Orange juice from 1 large mandarin orange
Heat a pan on medium-high and toast the almonds. Cook for 3-4 minutes, being careful not to burn them. Set aside.
In a small bowl, whisk together the lemon juice, orange juice, olive oil, salt, and pepper to taste.
Drizzle the dressing over top fresh spinach.
Toss to combine the salad.
Top with toasted almonds, walnuts, pomegranate, avocado and orange slices.
Kale Apple and Beet Salad
4 cup of kale (roughly chopped into bite-sized pieces)
1 tsp of extra virgin olive oil
1 Beet (steamed, cooled, peeled and chopped)
1 large apple (chopped )
2 tbsp of raisins
1/4 cup of walnuts (chopped)
1/4 cup of extra virgin olive oil
1/4 cup of apple cider vinegar
2 tbsp of dijon mustard
1 tbsp of honey
1 dash of salt
In a large bowl, add the chopped kale and drizzle with extra virgin olive oil. Massage with hands until tender.
Add the beets, apple, raisins and walnuts to the bowl. Toss to combined.
To prepare the dressing, combine the extra virgin olive oil, apple cider vinegar, dijon mustard, raw honey, and sea salt in a small bowl. Whisk until well combined.
Drizzle the dressing over the salad mixture and toss until lightly coated.
Mexican Quinoa Salad
1/2 cup of dry quinoa
1 cup of black beans
1/2 cup of corn
1 red bell pepper, diced
1/2 avocado, diced
1 tbsp of olive oil
Juice of 1/2 lime
Salt and pepper
1/4 cup of fresh cilantro, chopped
Preheat the oven to 400F°/200C°.
Bake the chicken breast in the oven for 25 minutes or until done.
Next, prepare the quinoa on the stove top according to the directions on the packaging.
While the quinoa is cooking, combine the rest of the ingredients in a large bowl.
Once the chicken and quinoa are done, add it to the bowl.
Serve cold with fresh cilantro on top.
240 g of chicken breast
6 cup of kale
2 cups of butternut squash
2 tbsp of cranberries
2 tbsp of pumpkin seeds
1 tbsp of avocado oil
Preheat the oven at 350F/200C.
Place the chicken and the cubed butternut squash in separate dishes and bake in the oven for 30-35 minutes or until they are done.
Meanwhile prepare the rest of the salad by washing and chopping the kale and apple.
Once the chicken is ready use a fork to shred it.
Combine everything in a bowl and top with cranberries, pumpkin seeds and avocado oil.
Kale and Quinoa Salad
1/4 cup of olive oil
1/4 cup of apple cider vinegar
3 tbsp of lemon juice (freshly squeezed)
Lemon peel (zest) from 1 whole lemon
4 cups of kale
1 tbs of honey
1/2 cup of quinoa, cooked
1/2 cup of almonds (chopped)
1 tbsp of cranberries
1 avocado (diced) - optional
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest, and honey in a small bowl; set aside.
To assemble the salad, place kale in a large bowl; top with avocado (optional), quinoa, almonds, and cranberries.
Drizzle the vinaigrette on top of the salad and gently toss to combine. Serve immediately.