(Adapted from Joy of Cooking: All About Salads and Dressings by Rombauer, Becker, and Becker; Cobb Salad)
Grill your meat ahead of time and keep in fridge or freezer. You could also mix the dressing ahead of time and store it directly in the jar you mixed it in. We usually make double the dressing because it’s so delicious.
- 1-2 heads of Bibb lettuce, separated into leaves, washed, and dried
- 4-6 C cooked/grilled chicken (grilled tempeh is also an option*)
- 1-2 C cherry tomatoes
- 1-2 avocados, sliced
- 1/4 C finely chopped fresh chives
- 1/2 C pecans
NOTE: This salad is extremely versatile. Add in any of the following options according to your tastes and preferences:
- crumbled cheese
- crumbled bacon
- diced hard-boiled eggs
Arrange all your ingredients on a large platter, starting with the Bibb lettuce. Drizzle with the dressing and serve.
- 1 clove garlic, peeled
- 1/4 tsp salt
- 1/3 C red wine vinegar
- 1 T lemon juice
- salt and black pepper, to taste
Add all ingredients into a glass jar with lid and shake.
*Tempeh Option: Tempeh is a cultured food consisting of either soybeans, legumes, seeds, cereals or grains sold in cakes or patties. You can find tempeh options in the refrigerated section of your local health food store.
Tempeh Preparation Steps
(Recipe adapted from organicauthority.com, How to Master Grilled Tempeh)
Place cake of tempeh in marinating sauce for at least a few hours. Marinating overnight allows the flavors to really soak in.
Remove cake from sauce and place on grill. Grill for approximately 5 minutes on each side, until browned and caramelized. Remove from grill and cut into bite-size pieces.
Tempeh Marinating Sauce
- 3 T extra virgin olive oil
- 3 T lime juice
- 1 T soy sauce
- 2-4 tsp powdered ginger
- 1-2 tsp Dijon mustard
Yesterday I talked about a mango replacing chocolate cake. While that may be stretch for some, I encourage you to try it, and work on replacing a whole food filled with sweetness, instead of inhaling that chocolate whatever: cake, candy, cookie laced with refined sugars and oils you don’t want to enter your body. Consider this, how do you feel after you eat a mango, versus a chocolate bar after a couple of hours?
Fresh Mango Salsa
3 cups diced fresh Mango (or Papaya, or Peaches)
2 cups cherry tomatoes, halved (optional)
1/2 cup chopped cilantro
3 to 4 green onions, thinly sliced into rounds
1 jalapeno pepper, seeded and finely diced
1 to 2 limes, juiced
dash extra virgin olive oil
1/2 teaspoon Herbamare or sea salt
Toss all ingredients together in a bowl. Let sit for about 10 minutes before serving to let the flavors mingle. Serve over mixed greens, beans and rice, or grilled fish. Source: www.NourishingMeals.com
Why is Fish so good for you?
- Easy to digest
- High in protein
- Has the Omega 3 fatty acids
- Strengthens the immune system
- Positively influences the nervous and cardiovascular system
- Newer studies have found fatty fish to reduce blood pressure!
Original recipe from Food Network- Bobby Flay
Ingredients for Fish Tacos:
- 1 lb. white flaky fish, such as mahi mahi or white fish
- 1/4 cup canola or garlic olive oil
- 1 lime, juiced
- 1 Tbs. ancho chili powder
- 1 jalapeno, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 8 tortillas – I use Sami’s millet and flax flatbread
- or you can use corn tortilla (better than flour)
Preheat grill to med-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side, then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the flatbread on the grill for 20 seconds. Divide the fish among the tortillas and garnish with your favorite toppings!
Garnish: Be creative with your choices . . .
- Shredded cabbage
- Hot sauce
- Sour cream
- Thinly sliced red onion
- Thinly sliced green onion
- Chopped cilantro leaves
- Your favorite fresh tomato salsa
Fresh Peaches, Halved and Pitted
Maple Syrup for Brushing
Butter (for Grilling)
Brush peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn’t burn (smoke starts to rise when the maple syrup burns).
Remove the peaches when they’re slightly soft, but not mushy, and have great grill marks. Brush a little extra maple syrup over the tops.
Sprinkle the pecans when you serve with yogurt, on a salad, with whole grain pancakes, or with millet and flax raisin toast!
Used from thepioneerwoman.com
Lime Mahi Mahi
Prep time: 5 minutes
2 6-8 ounces, mahi mahi fillets
Sea salt and pepper to taste
2 limes, juiced
3 tablespoon Bragg’s Liquid Aminos (a natural soy sauce alternative) and GF
2 inches fresh grated ginger root grated, 1 1/2 teaspoons
1 tablespoon olive oil
Lemon, cut into 4 slices
- Rinse fish, season with sea salt and pepper, and place in a shallow baking dish.
- Combine the lime juice, soy sauce, ginger, and olive oil in a small bowl and pour over fish.
- Turn over the mahi mahi in the marinade and let it sit in the fridge for 10-15 minutes.
- Preheat skillet or grill on medium-high heat.
- Cook fish with marinade for 6-7 minutes per side or until fish is firm and opaque.
- Garnish with a slice of lemon or lime.
1 pound of Asparagus (1/4 pound per person)
1-2 Tablespoon(s) of Extra Virgin Olive Oil
1 teaspoon of Sea Salt (or to taste)
Directions: I used a grill pan (pictured above) for this recipe
Step One: Boil about 4 cups of water in a medium pan that allows the asparagus to lay flat. Before placing the asparagus into the boiling water, cut off the tough bottom ends. Boil for 40 to 60 seconds.
Step Two: Drain the asparagus in a colander or bowl, then rinse the asparagus with cold water for 1 to 2 minutes.
Step Three: Place the asparagus spread out on a plate and drizzle the olive oil onto it. Next sprinkle the salt onto the plate making sure it is evenly spread.
Step Four: With your grill on medium heat, spread the coated asparagus on the grill so they won’t fall through the grill bars. Rotate the spears about every two minutes making sure they are evenly cooked. They are cooked and ready for munching when the spears are limp when picked up.
Recipe by Hannah, submission and pictures by Lydia
Black Bean Burger
1 ½ cups of organic canned no-salt-added black beans, rinsed and drained
1/3 cup roughly chopped red onion
¾ cup shredded carrot
1/3 cup quick oats
2 ½ tsp extra virgin olive oil
½ tsp cumin
Step 1: Put all ingredients in a food processor
or blender and blend until combined, 2 to 3 minutes.
Form into 4 patties.
Step 2: Mist a piece of aluminum foil with cooking
spray and place foil on the grill. Cook patties on foil
keep flipping every 5 minutes for a total of 20 minutes cook time
Step 3: Serve
Makes 4 good sized burgers
This is a good basic recipe