Below are 3 Summertime Recipes
Quinoa and Mango Salad
This recipe can be made several hours before and refrigerated. Take it out of the refrigerator about 30 minutes before serving.
Mango Quinoa salad
2 c. brewed Green Tea
1 c. uncooked Quinoa
1 c. Mango, cut into small chunks (not too ripe to cut back on sugar content)
1/2 c. sliced organic Green Onion
2 Tbs. dried Cherries, chopped (opt.)
2 Tbs. organic Parsley, chopped
1/4 c. extra virgin organic Olive Oil
1 Tbs. Apple Cider Vinegar (I recommend Bragg's organic)
1 tsp. Dijon Mustard
1/2 tsp. Sea Salt
1/8 tsp. Black Pepper
Combine tea and quinoa in a medium saucepan, and bring to a boil. Reduce heat, and simmer, covered, for 10 minutes. Remove from heat and let stand for 15 minutes. Then transfer to a large bowl.
Add mango, onion, cherries and parsley and mix well.
Combine liquid ingredients with spices and whisk until blended. Pour over quinoa, and mix. Makes about 8 servings.
Tropical Chicken Macadamia Salad
Spicy Vinaigrette
Combine the following in blender, adjusting seasoning as preferred:
Tropical Chicken Salad
Scant 1/4 c. organic E.V Olive Oil
1/4 c. Red Wine Vinegar
2 Tbs. Worcestershire Sauce
1 Tbs. Cayenne sauce
2 tsp. Curry Powder
2 tsp. Stevia or Bocha Sweet
2 Cloves Garlic, minced
1/4 tsp. Sea Salt
1/8 tsp. Black Pepper
Reserve 1/2 c. of dressing.
Chicken Salad
1 lb. boneless, skinless Organic free-range Chicken Breasts
8 c. rinsed and torn Watercress and Boston or Green Leaf organic Lettuce
1/4 c. coarsely chopped unsalted Macadamia Nuts
1/2 c. shredded organic Coconut, toasted
1 Tbs. organic Red Bell Pepper, diced (opt.)
Place chicken in large resealable plastic food storage bag. Pour remaining dressing over chicken. Seal bag, and marinate in the refrigerator for 30 minutes.
Heat oven to broil, or prepare barbecue grill.
Remove chicken from marinade. Grill or Broil 10 - 15 minutes or until center is no longer pink (165º F). Arrange greens on a platter. Slice chicken breasts and arrange over greens. Tops with nuts, coconut and bell pepper. Serve with reserved dressing. Makes about 4 servings.
Egg White Salad
This high protein salad has less than 2g. of fat per serving, and a whopping 11 g. of protein.
6 Hi Omega-3 hard-boiled Egg whites, chilled and chopped
1/2 c. chopped organic Celery
1/4 c. chopped organic Red Onion
1 Tbs. chopped dill or sweet organic Pickles
2 Tbs. chopped organic Parsley
3 Tbs. Vegenaise
1 tsp. Dijon Mustard
1 tsp. organic Lime Juice
1/2 tsp. organic Lemon Juice
1/8 tsp. Sea Salt
1/8 tsp. Black Pepper
1/4 tsp. Cayenne (opt.)
Mix dry ingredients in a medium size bowl.
Mix dressing ingredients in small bowl, whisking till blended. Pour over egg mixture. Chill for 30 minutes.
Serve on lettuce leaves, whole grain crackers or on Gluten Free organic bread or WASA Rye Crackers