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Recipes

Grilled Chicken Salad with Seasonal Fruit – allrecipes.com

Prep and Cook Time: 35 Min             
Yields 6 Servings

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1/2 cup pecans
• 1/3 cup red wine vinegar
• 1/2 cup white sugar
• 1 cup vegetable oil
• 1/2 onion, minced
• 1 teaspoon ground mustard
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 heads Bibb lettuce - rinsed, dried and torn
• 1 cup sliced fresh strawberries

Method:

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

 Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw –   foodandwine.com

Prep and Cook time: 45 Minutes
Yields 10 Servings

Ingredients:

• 2 Hass avocados—halved, pitted and peeled
• 1/4 cup low-fat sour cream or Greek yogurt
• 1 small jalapeño, seeded and thinly sliced
• 2 tablespoons minced red onion
• 2 tablespoons chopped cilantro
• 5 tablespoons fresh lime juice
• Kosher salt and freshly ground pepper
• 1 small head of napa cabbage, shredded (4 cups)
• 2 tablespoons vegetable oil, plus more for brushing
• 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
• Ten 7-inch flour tortillas, warmed
• 2 medium tomatoes, thinly sliced
• Hot sauce, for serving
• Lime wedges, for serving

Method:

1. Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
2. In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
3. Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
4. To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Salmon with Lemon & Cucumber - great-salmon-recipes.com

Prep and Cook time: 20 minutes
Yields 4 servings
A really easy fried recipe: salmon steak cooked in a frying pan/skillet accompanied by a lemon sauce and garnished with cucumber.

Ingredients:

• 4 x 200g/7oz Salmon steaks
• 50g/2oz butter
• 1 cucumber
• 1 lemon
• ½ white sauce
• salt & pepper

Method:

• First prepare the cucumber by cutting it in half and scooping out the seeds.
• Slice finely into half-moons and place inside a colander.
• Sprinkle with salt and leave for about half an hour.
• Rinse under cold water and dry with some kitchen towel.
• Grease a deep frying pan/skillet with butter, wash but don’t dry the salmon and place in the pan. The salmon should fit snugly inside so that the salmon stays moist
• Season with salt & pepper and sprinkle over a dessertspoon of lemon juice.
• Place a piece of buttered paper over the top and cover with a tight fitting lid.
• Cook over a gentle heat for about 10 minutes or until the salmon flakes easily when prodded with a fork.
• To the white sauce add the beaten yolk of an egg and stir over a gentle heat - do not let it boil.
• Stir in the juices from the pan and a dessertspoon of lemon juice drop by drop. Serve at once garnished with the cucumber.

Healthy Green Coconut Smoothie - smoothieweb.com

Prep and Cook time: 5 min
Yields 2 servings

Coconut oil, said to be “healthiest oil on earth” is extremely good for you and adds a unique taste you will enjoy.

Ingredients:

• 2 bananas, frozen
• 2 HUGE handfuls spinach (you won’t even taste it)
• 1 cup milk (almond is even better than moo juice)
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 tablespoon coconut oil

Method:

• Add all ingredients into a blender.
• Blend until mixed.
• Serve in tall glasses and enjoy

Roasted Root Veggies – oxygenmag.com

Prep and Cook time: 1 hour
Yields 6-8 servings

Ingredients:

• 2 yams or sweet potatoes 
• 4 peeled parsnips
• 2 medium peeled turnips
• 4 peeled carrots
• 2 tbsp olive or grapeseed oil 
• ¼ tsp cinnamon
• ¼ tsp cajun seasoning
• Pinch of paprika

Method:

1. Preheat oven to 375°F. 
2. Peel the yams or potatoes, parsnips, turnips and carrots. Then cut them into bite-sized chunks. 
3. Place chopped vegetables into a large roasting pan. Drizzle with oil, making sure to coat all the vegetables.
4. Sprinkle all the spices on top coating as evenly as possible.
5. Roast for 45 minutes. 

Turkey Black Bean Burgers with Corny Salsa  - foodnetwork.com

Prep and Cook time: 35 minutes

Ingredients:

Corny Salsa:

• 4 large ripe tomatoes, diced
• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded, de-veined, and chopped
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
• 1 cup frozen corn kernels, thawed

Burgers:

• 1/4 cup olive oil
• 1 1/4 pounds ground turkey
• 1/2 (15-ounce) can black beans, rinsed, drained, and lightly mashed
• 1 cup crushed tortilla chips
• 1 tablespoon chile powder
• 1 tablespoon ground cumin
• 1 avocado, halved, peeled, pitted, and firmly diced, for serving
• Sour cream, for serving

Method:
Salsa

• In a large bowl, combine all of the ingredients and stir them together.
• Cover the container and chill the salsa until ready to use.

Burgers

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large skillet over medium-high heat.
• In a large bowl, combine the turkey, beans, tortilla chips, chile powder, and cumin.
• Use your hands to form the mixture into 8 equal sized patties, working in batches if necessary.
• Cook the patties until no longer pink in the middle, 4 to 5 minutes per side.
• Transfer the skillet to the oven and bake for 2 to 3 minutes.
• Transfer the patties to a paper towel-lined plate to drain.
• To serve spoon the Corny Salsa mixture over the burgers. Top with avocado slices and sour cream.