RECIPE: Broccoli Salad

BROCCOLI AND BACON SALAD

Dressing:

1 cup Best Foods Real Mayonnaise or you can make your favorite homemade mayo
3 - tablespoons raw honey
1 - tablespoon real maple syrup
1 to 3 tablespoons of apple cider vinegar
Mix all ingredients above in a bowl add vinegar to taste starting with 1 tablespoon at a time, mixing, and adding more if your taste requires.  It should be a bit sweet and tart.

Cook 8 to 10 slices of bacon, cut into thin slices about 3/4" to 1" thick and fry until crisp. Set on paper towel to drain off all grease. Set aside

In a large mixing bowl add;
2 large or 3 medium size crowns of broccoli, cut into small florets, chop and peel stems.  (I personally, don't use that many stems, but if you like they can be used.)
1/2 cup chopped walnuts
1/2 cup almond slivers
1/2 cup raisins or dried cranberries
1/2 fresh blueberries
1 large Fuji apple sliced in small to medium chunks ( before adding apples to salad drizzle with fresh lemon juice to prevent the apples from browning.)  then add to the rest of the ingredients.
Add cooked bacon pieces and mix.

Combine salad dressing with all the ingredients, refrigerate for a about 2 to 3 hours and serve.
It is delicious... Enjoy!

RECIPE: Fresh Kale Salad

INGREDIENTS:

• 1 bunch kale, remove the center stem
• 1 medium size fresh lemon, for freshly squeezed juice
• 1/4 cup Certified Extra-Virgin Olive Oil, you can also you lemon flavored olive oil
• 5 to 6 cloves garlic minced
• 1/2 teaspoon or to taste sea salt
• 1/4 cup slivers, chopped or sliced unsalted almonds
• 1/4 cup fresh aged Asiago, Parmesan and Romano Cheese

DIRECTIONS:

1. Wash kale leaves thoroughly, dry or use salad spinner, then remove center stem and chop up.
2. Using a medium size bowl , add lemon juice, olive oil, minced garlic & salt, mix well.  Add kale leaves to the marinade/seasonings.  With your hands work all the marinade into the kale. Massaging the kale leaves ensures coverage and helps to tenderize.  Let stand for 30 minutes.
3. Before serving add almonds and cheeses and toss...  Keeps for 2 days in the refrigerator. 

 Nutritional information on Kale:
http://www.webmd.com/food-recipes/features/the-truth-about-kale

RECIPE: Paleo Baked Acorn Squash, Steak and Salad

The other day I was at the market and I saw a large assortment of winter squash including acorn squash, butternut squash and spaghetti squash. I decided to purchase an acorn squash and give it a try. I hate to admit it, but it's been years since I've eaten one! I had a couple of small steaks in the freezer that need to be eaten, along with a lot of lettuce, tomatoes, and a cucumber. (I'm trying to get my refrigerator ready for a big grocery run in preparation for the start of my 21 day challenge. Oh, I've not written about that yet, have I? I will do that shortly!
WHAT I USED:

an acorn squash

pure maple syrup

coconut oil

chinese five spice

a dash of salt

a dash of cinnamon

two 5.25" Karhai woks

WHAT I DID:

1. Preheat oven to 400 degrees.

2. Wash acorn squash, cut it in half from stem to base.

3. Spoon out seeds and stringy stuff, then rinse well.

4. Melt coconut oil in microwave for 20+ seconds. Add syrup and chinese five spice. After tasting it I decided to spice it up a little by adding a dash of salt and cinnamon.

5. Score the meat of the squash with a sharp knife, but be careful not to cut through the skin. 

6. Spoon 1/2 coconut oil mixture into each half of the squash, drizzling some over the score marks.

7. Bake for 1:10 at 400 degrees. After 30 minutes or so I opened the oven door to check on them and ended up spooning some of the liquid along the top edges to keep it from getting dry or burned.

WHAT ELSE WAS ON THE PLATE?

Along with the acorn squash I pan seared, then baked a couple of small steaks. I had a little bacon fat left from breakfast, so I melted it in the 9.75" karhai wok. I sprinkled sea salt and fresh ground pepper on the steak, placing seasoned side down in the wok, then seasoned the top. I seared them for five minutes each side, then put the wok in the oven the last ten minutes. I let the steak and the squash rest for five minutes before plating them. 

This image is after the steaks have been seared, but before baked for ten minutes.

AND?

While the steaks were in the oven along side the squash, I quickly threw a salad together of spring greens, cucumber, and tomato. 

Dinner is plated!

(I added a few crumbles of bleu cheese and made a dressing of basil pesto, a little mayo, and some coconut milk. Very light and refreshing!)

RECIPE: A Very Healthy Salad

I have to admit, since we are between Christmas and New years, I feel like I haven't had enough vegetables, so tonight I decided to make a big healthy salad. I will be experimenting quite a bit, so keep watching to see what crazy concoctions I come up with!
INGREDIENTS:
4 cups fresh spring salad mix
1 red ripe tomato
1 avocado
1/4 jicama
1/4 cucumber
2 ounces bleu cheese crumbles
DIRECTIONS:
1. Place lettuce in a large salad bowl. Cut tomato, avocado, cucumber and jicama into small pieces and add to greens. Throw in bleu cheese crumbles.

DRESSING:
3/4 cup pure virgin olive oil
1/4 cup fresh lemon juice
1/4 cup balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon fresh chopped basil (It would be very easy to use Wildtree Basil Pesto instead!)
Sea salt & pepper to taste

Pour in 1/8 cup dressing and toss. Add more as desired. Toss, plate and enjoy!

If you're wanting to try this as a main course it would be excellent with some grilled chicken or steak thrown on top!
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