LUNCH

 

You will find a mix of items here.  Whether you are "brown bagging" it for work or sending it in the kid's lunch box, you'll find healthy items "to go" that will leave your waistline in a happy place after you are finished!

Asian Coleslaw
Ingredients:
  • 4 cups thinly sliced purple cabbage (from about 1/2 large head)
  • 4 cups thinly sliced napa cabbage (about 1 head)
  • 3/4 cup thinly sliced green onions
  • 1/2 cup matchstick thin carrots
  • 1/4 cup each of thinly sliced red and yellow bell pepper
  • 1/3 cup rice wine vinegar
  • 1/4 cup wheat-free tamari sauce
  • 1/4 cup grape seed oil
  • 2 tablespoons minced peeled fresh ginger
  • 2 teaspoons dark sesame oil
  • 2 teaspoons raw organic honey
  • 2 tablespoon sesame seeds -for garnish
 
Directions:
  1. Combine first five ingredients into a large bowl.  
  2. In a separate bowl combine the next six ingredients and whisk together. Pour the dressing over the vegetables and toss to incorporate.  
  3. Garnish with a sprinkle of sesame seeds and serve. Serve with sliced avocado or chicken for some good fat or protein!
Wild Shrimp Cocktail and Greens

 

Ingredients:

  • 3 quarts of water

  • 1 bay leaf

  • 1 lemon, quartered

  • 1 tablespoon black peppercorns

  • 1 lb wild-caught shrimp (no farm-raised!)

 

Directions:

  1. Heat water, bay leaf, lemon and black peppercorns to boiling in large pot. Reduce heat and simmer uncovered 10 minutes.

  2. Shell and devein shrimp. Add shrimp to simmering water and cook just until pink and slightly firm to the touch, about 3 minutes. 

  3. Drain immediately and serve warm over steamed green beans or braised kale.

Organic Mixed Greens with Citrus and Walnuts

 

Ingredients:

  • 12 cups fresh salad greens 

  • 1/2 cup toasted walnuts 

  • 1/2 cup of fresh orange segments

  • 1/4 cup julienned red pepper

 

Directions:

  1. Combine the salad ingredients into a large bowl.  Drizzle the Citrus dressing on top and toss to serve!

 

Dressing Ingredients:

  • 2 tablespoons fresh squeezed orange juice

  • 1 teaspoon Dijon mustard

  • 2 tablespoons fresh squeezed lime juice 

  • 2 tablespoons honey

  • 2 tablespoons extra virgin olive oil

 

Directions:

  1. Place all ingredients in a measuring cup and whisk together.  Serve over mixed green salad.

 

Avocado Salad

 

Ingredients:

  • 3 heads of hearts of romaine chopped.

 

Dressing Ingredients:

  • 1/3 cup of avocado oil

  • 1/3 cup of white vinegar

  • 4 scallions sliced thin on the bias

  • 3 medium avocados pitted and cubed 

  • 1/2 tsp of sea salt

 

Directions:

  1. Place all dressing ingredients in a large pyrex measuring cup and stir together until incorporated.

  2. place the chopped romaine in a large mixing bowl and add dressing.

  3. Gently toss to coat.

 

* Can be served topped with grilled chicken or freshly grated parmesean for an extra tasty treat!

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