heirloom Tomato and Cucumber Summer Salad
1 Cup of diced heirloom cherry and pear tomatoes
1 cup of quartered and sliced cucumber
2 Tbsp chiffonade fresh basil
1/4 cup thin slivered red onion
2Tbsp Olive Oil
2 Tbsp Lemon Juice
pinch of sea salt
pinch of pepper
pinch of garlic.
Combine all ingredients, toss together. and chill. Let the flavors meld together.]\
1 cup of quartered and sliced cucumber
2 Tbsp chiffonade fresh basil
1/4 cup thin slivered red onion
2Tbsp Olive Oil
2 Tbsp Lemon Juice
pinch of sea salt
pinch of pepper
pinch of garlic.
Combine all ingredients, toss together. and chill. Let the flavors meld together.]\
Chicken "tortilla" soup (gluten, corn and nightshade free)
1 rotisserie chicken shredded
Sautee together in medium large skillet:
1 small onion chopped
2 stalks celery chopped
1 carrot chopped
2 zucchini chopped
2 cups chopped cooked kale
Add gradually 1 cup at a time
3cups chicken broth
Mix in pumpkin (add more for a thicker soup)
1-1.5 can pumpkin
1 tsp garlic
1tsp cumin add extra for a little more punch
Sea salt and pepper to taste (add extra for more spice)
*** add 1 can of beans if you choose
Bring to a boil and let simmer until flavors blend.
Serve with Tarro root chips, Sweet potato chips or root vegetable chips. If you tolerate tortilla chips, salsa and/or chile feel free to add. Great with crumbled feta on top
Enjoy!!
Sautee together in medium large skillet:
1 small onion chopped
2 stalks celery chopped
1 carrot chopped
2 zucchini chopped
2 cups chopped cooked kale
Add gradually 1 cup at a time
3cups chicken broth
Mix in pumpkin (add more for a thicker soup)
1-1.5 can pumpkin
1 tsp garlic
1tsp cumin add extra for a little more punch
Sea salt and pepper to taste (add extra for more spice)
*** add 1 can of beans if you choose
Bring to a boil and let simmer until flavors blend.
Serve with Tarro root chips, Sweet potato chips or root vegetable chips. If you tolerate tortilla chips, salsa and/or chile feel free to add. Great with crumbled feta on top
Enjoy!!
Roasted Butternut squash soup (vegan)
Roasted Butternut squash soup
Roast 1 whole butternut squash in the oven at 375 until fork tender. let cool slightly and then cut in half. Remove the seeds and scoop out the squash and place in a large blender.
add 4-6 cups of water or vegetable stock
1 tbsp garlic
1 tsp sea salt
1/2 tsp ginger
1/2 tsp cinnamon
2 tbsp coconut oil
Blend all ingredients together until completely smooth. Serve with Salad, vegetable or protein of choice. Enjoy!!
Roast 1 whole butternut squash in the oven at 375 until fork tender. let cool slightly and then cut in half. Remove the seeds and scoop out the squash and place in a large blender.
add 4-6 cups of water or vegetable stock
1 tbsp garlic
1 tsp sea salt
1/2 tsp ginger
1/2 tsp cinnamon
2 tbsp coconut oil
Blend all ingredients together until completely smooth. Serve with Salad, vegetable or protein of choice. Enjoy!!
Tarragon Chicken Salad (no mayo)
Tarragon Chicken Salad
3 stalks of celery, 1/2 sweet onion and 1/2 apple rough chopped in food processor
1 Rotisserie chicken pulled off the bone and placed into food processor and rough chopped
set ingredients into large mixing bowl
Dressing:
Blend together
1/4 cup olive oil
Juice of 3 lemons
2 tbsp fresh tarragon
1 tbsp annies horseradish mustard
1/2 avocado
1 tsp sea salt
1 tsp granulated garlic
1 Tbsp fresh black pepper
mix all ingredients in blender until smooth. toss together with chicken mixture and serve on rice cakes, your favorite paleo bread or mixed greens salad! Enjoy!
3 stalks of celery, 1/2 sweet onion and 1/2 apple rough chopped in food processor
1 Rotisserie chicken pulled off the bone and placed into food processor and rough chopped
set ingredients into large mixing bowl
Dressing:
Blend together
1/4 cup olive oil
Juice of 3 lemons
2 tbsp fresh tarragon
1 tbsp annies horseradish mustard
1/2 avocado
1 tsp sea salt
1 tsp granulated garlic
1 Tbsp fresh black pepper
mix all ingredients in blender until smooth. toss together with chicken mixture and serve on rice cakes, your favorite paleo bread or mixed greens salad! Enjoy!
Sweet Potato Salad
So Delicious, You will not even notice the difference!!
Cube and boil 1 large Yam or Sweet Potato until fork tender/slightly firm
Boil 4 eggs, peel, and dice
Dice 1 cup celery
Dice 1 small red onion
Dice 4 scallions
Add all ingredients in a medium bowl
For the Dressing:
2 Tbsp Annies Dijon mustard
1 Tbsp Annies Honey Mustard
2 Tbsp Braggs Apple Cider Vinegar
3 Tbsp Olive oil
1 tsp Pepper
1/2 tsp sea salt
Blend together and add to potato salad. Toss all ingredients together and let rest so flavors incorporate. Serves 4-6 Enjoy with your favorite protein and vegetable.
Cube and boil 1 large Yam or Sweet Potato until fork tender/slightly firm
Boil 4 eggs, peel, and dice
Dice 1 cup celery
Dice 1 small red onion
Dice 4 scallions
Add all ingredients in a medium bowl
For the Dressing:
2 Tbsp Annies Dijon mustard
1 Tbsp Annies Honey Mustard
2 Tbsp Braggs Apple Cider Vinegar
3 Tbsp Olive oil
1 tsp Pepper
1/2 tsp sea salt
Blend together and add to potato salad. Toss all ingredients together and let rest so flavors incorporate. Serves 4-6 Enjoy with your favorite protein and vegetable.
Fresh Summer Salad
For the salad: serves 2-4 people
4 cups chopped fresh salad greens
1 nectarine diced
1 small onion diced
2 small radishes sliced thin and into strips
1/4 cucumber thinly diced
1/4-1/2 cup crumble feta or fresh chèvre
1/2 cup toasted sunflower seeds
Dressing:
1/2 cup olive oil
1 Tbsp dijon mustard
1 lemon juiced
1 Tbsp fresh thyme
1 Tbsp Fresh chives chopped
1 clove garlic
1 tsp pepper
pinch of sea salt to taste.
emulsify ingredients in food processor.
Toss together in a large bowl the salad mixture with 2 Tbsp of dressing. Serve alone or with protein of choice.
4 cups chopped fresh salad greens
1 nectarine diced
1 small onion diced
2 small radishes sliced thin and into strips
1/4 cucumber thinly diced
1/4-1/2 cup crumble feta or fresh chèvre
1/2 cup toasted sunflower seeds
Dressing:
1/2 cup olive oil
1 Tbsp dijon mustard
1 lemon juiced
1 Tbsp fresh thyme
1 Tbsp Fresh chives chopped
1 clove garlic
1 tsp pepper
pinch of sea salt to taste.
emulsify ingredients in food processor.
Toss together in a large bowl the salad mixture with 2 Tbsp of dressing. Serve alone or with protein of choice.
Summer Cauliflower Hash
Cut and destem 1/2 head of cauliflower (large)
Mince 3 cloves Garlic
Dice 1/2 Medium yellow onion
1 tsp olive oil
1 tsp real butter
Saute onions and garlic until opaque, add cauliflower and toss together. Make sure you use an oven safe pan because you are going to transfer and finish cooking in the oven.
Bake in oven approximately 30 minutes at 350.
Add 2 cups fresh summer greens (kale, chard, spinach) roughly chopped
3 garlic scapes chopped
1 tsp sea salt
1 tsp pepper
1 tsp garlic
Toss ingredients together and finish in oven for 10 minutes A great side to any dish. Enjoy!
Mince 3 cloves Garlic
Dice 1/2 Medium yellow onion
1 tsp olive oil
1 tsp real butter
Saute onions and garlic until opaque, add cauliflower and toss together. Make sure you use an oven safe pan because you are going to transfer and finish cooking in the oven.
Bake in oven approximately 30 minutes at 350.
Add 2 cups fresh summer greens (kale, chard, spinach) roughly chopped
3 garlic scapes chopped
1 tsp sea salt
1 tsp pepper
1 tsp garlic
Toss ingredients together and finish in oven for 10 minutes A great side to any dish. Enjoy!
Eli's Three Bean Chop Salad
For the Salad:
2 Handfuls/ 4 cups of chopped salad greens
1/4 cucumber diced into 1/4 inch pieces
1 small red onion diced into 1/4 inch pieces
1 can 3 bean salad mix drained and rinsed(Westbrae Organics)
1/4-1/2 cup crumbled feta or goat cheese
1/2 cup crushed Terra Tarro root chips or corn chips (for crunch)
1-2 grilled chicken breasts (depending on size) diced
1 avocado diced
For the Dressing:
2 Tbsp Red wine Vinegar
1 Tbsp Dijon Mustard
1/4 Cup olive oil
1 tsp fresh cracked pepper
1/2 tsp sea salt
mix together until emulsified
Toss ingredients together with dressing in a large bowl. Add chips just before serving so they stay crunchy. Serves 2-4 people
2 Handfuls/ 4 cups of chopped salad greens
1/4 cucumber diced into 1/4 inch pieces
1 small red onion diced into 1/4 inch pieces
1 can 3 bean salad mix drained and rinsed(Westbrae Organics)
1/4-1/2 cup crumbled feta or goat cheese
1/2 cup crushed Terra Tarro root chips or corn chips (for crunch)
1-2 grilled chicken breasts (depending on size) diced
1 avocado diced
For the Dressing:
2 Tbsp Red wine Vinegar
1 Tbsp Dijon Mustard
1/4 Cup olive oil
1 tsp fresh cracked pepper
1/2 tsp sea salt
mix together until emulsified
Toss ingredients together with dressing in a large bowl. Add chips just before serving so they stay crunchy. Serves 2-4 people
Fiesta Shrimp Salad
Ingredients:
Slaw
1/4 cup julienned beets
2 julienned radishes
1/8 Fuji or Granny Smith apple julienned
2 cups savoy cabbage shredded, blanched and chilled
1 diced shallot
1/4 cup chopped cilantro
2 sliced mint leaves
2 Tbsp brown rice vinegar
2 Tbsp olive oil
Pinch of cumin
Pinch of sea salt
Mix all ingredients together and let rest
Rough chopped guacamole1 medium hass avocado chopped
1 Tbsp chopped cilantro
1/2 lime juice
1 shallot diced
Pinch of sea salt
Toss ingredients together in small bowl
Shrimp
1/2- 3/4 lbs of shrimp peeled and deveined
1/2 tsp cumin
1/2 tsp garlic
1/2 tsp pepper
Pinch of sea salt to taste
Toss ingredients with shrimp. Lightly oil skillet with 1 tsp coconut or olive oil
Cook for approximately 5 minutes tossing the shrimp
4 cups of fresh salad greens chopped
A jar of your favorite salsa for a little spice
Plate greens, add 1/4 cup of slaw mixture on top, next layer shrimp, add a touch of salsa and finish with 2 Tbsp of Guacamole on each salad. Enjoy!!
Slaw
1/4 cup julienned beets
2 julienned radishes
1/8 Fuji or Granny Smith apple julienned
2 cups savoy cabbage shredded, blanched and chilled
1 diced shallot
1/4 cup chopped cilantro
2 sliced mint leaves
2 Tbsp brown rice vinegar
2 Tbsp olive oil
Pinch of cumin
Pinch of sea salt
Mix all ingredients together and let rest
Rough chopped guacamole1 medium hass avocado chopped
1 Tbsp chopped cilantro
1/2 lime juice
1 shallot diced
Pinch of sea salt
Toss ingredients together in small bowl
Shrimp
1/2- 3/4 lbs of shrimp peeled and deveined
1/2 tsp cumin
1/2 tsp garlic
1/2 tsp pepper
Pinch of sea salt to taste
Toss ingredients with shrimp. Lightly oil skillet with 1 tsp coconut or olive oil
Cook for approximately 5 minutes tossing the shrimp
4 cups of fresh salad greens chopped
A jar of your favorite salsa for a little spice
Plate greens, add 1/4 cup of slaw mixture on top, next layer shrimp, add a touch of salsa and finish with 2 Tbsp of Guacamole on each salad. Enjoy!!
Fresh Melon salad
2 cups watermelon 1 inch cubes
2 cups cantaloup 1 inch cubes
1/2 cucumber seeded and peeled diced
2 Tbsp fresh mint sliced thin
toss together with 2 tsp olive oil and juice of 1 lime
2 cups cantaloup 1 inch cubes
1/2 cucumber seeded and peeled diced
2 Tbsp fresh mint sliced thin
toss together with 2 tsp olive oil and juice of 1 lime
Summer Black bean and Corn Succotash
what you will need
1 large can black beans drained and rinsed
2 ears of corn
1 yellow summer squash diced
1 jalapeno diced
1 small red onion diced
sauté these ingredients in skillet remove from heat.
toss in 1 cup diced cherry heirloom tomatos
1/4 chopped cilantro
juice of 1 lime
1 tsp cumin
1 tsp garlic
sea salt and pepper to taste
1 large can black beans drained and rinsed
2 ears of corn
1 yellow summer squash diced
1 jalapeno diced
1 small red onion diced
sauté these ingredients in skillet remove from heat.
toss in 1 cup diced cherry heirloom tomatos
1/4 chopped cilantro
juice of 1 lime
1 tsp cumin
1 tsp garlic
sea salt and pepper to taste