Recipes

Avocado Pasta Sauce

Time to prepare: 20 minutes

Time to cook: 10 minutes

Avocado Pasta Sauce

• 2 ripe avocados
• 1 C baby spinach
• 2 garlic cloves
• 1 can green chilies
• Salt and pepper
• 1 tsp olive oil
• 1 Tbsp lemon juice
• Red pepper flakes
• 8 oz penne pasta
• 2 cups water

Procedure:

1. Cook pasta per package instructions
2. Drain excess water, set aside
3. Put avocado, lemon juice, oil, garlic, spinach, green chilies, salt pepper and water into food processor or blender and puree until smooth NOTE: start with ¼ cup of water and add more as desired.
4. Mix sauce into pasta and serve with in 2 to 3 hours.
5. Optional top with red pepper flakes and grated parmesan.

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Broccoli Salad

Time to prepare: 20 minutes

Time to cook: 10 minutes

Broccoli Salad

• 1 head of Broccoli (5 cups of florets)
• 8 slices of bacon
• 1/3 cup of red onion
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/4 goat cheese, crumbled
• Dressing:
• 1/2 cup mayo
• 1/4 cup yogurt

Procedure:

1. Bake or fry the bacon per package instructions. Pat excess grease.
2. Chop broccoli into bite size florets. Add to large mixing bowl with cranberries, sunflower seeds and goat cheese.
3. Dressing: mix mayo and yogurt in small bowl. Then add dressing to large mixing bowl and stir until everything is mixed.

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Grilled Caesar Salad

Time to prepare: 30 minutes

Time to cook: 10 minutes

Ingredients

• Caesar Dressing:
• 2 garlic cloves
• 4 Anchovy Fillets
• 2-3 Tbsp. Dijon Mustard
• 1 Tbsp. Balsamic Vinegar
• 1⁄2 Fresh Lemon, Juiced
• 1⁄2 Cup Olive Oil
• 1 Tsp. Worcestershire Sauce
• Cracked Black Pepper

• 1⁄4 Cup Fresh Grated Parmigiano-Reggiano

• Salad:
• 6-8 Hearts of Romaine – slice in half through the core
• Olive Oil

Dressing Prep:

1. Place anchovies garlic, Dijon Mustard, Worcestershire Sauce, and Balsamic Vinegar in a blender or food processor. Then add lemon juice.
2. Pulse on low for several minutes, scrape sides as needed. Drizzle olive oil into the mixture slowly, mix and scrape sides as needed
3. Add salt, black pepper and parmesan cheese. Pulse the whole thing together and mix
4. Refrigerate the dressing for a few hours before using

Salad Prep:

1. Pre heat grill to medium high
2. Brush romaine halves with olive oil on both sides and season with salt and pepper.
3. Place on grill and cook for 2-3 minutes per side, until nicely charred.
4. Placed 2 cooked romaine halves on one place and drizzle with dressing top.

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Grilled Brussel Sprouts

Time to prepare: 10 minutes

Time to cook: 20 minutes

Ingredients

• 1 LB. BRUSSEL SPROUTS
• 2 TBSP OLIVE OIL
• 2 TBSP BALSAMIC VINEGAR
• 3 GARLIC CLOVES, MINCED
• 2 TSP GARLIC POWDER
• SALT & PEPPER TO TASTE

Procedure:

1. Preheat grill to 540 F, create a foil boat to hold brussel sprouts on grill.
2. Wash and pat dry (wet brussel sprouts will get mushy on the grill) cut each brussel in half through the stem.
3. Place brussel sprout in galon bag or bowl, add oil, stir or shake. Then add seasonings , stir or shake.
4. Spray foil with non-stick of choice, pour brussel sprouts into foil boat.
5. Grill for 10 min, stir. Grill for an addtional 10 to 20 min.

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Quinoa and Veggies

Time to prepare: 10 minutes

Time to cook: 20 minutes

Quinoa and Veggies

• 1 cup quinoa
• 2 cups water or broth
• 4 med. carrots, chopped
• 1 zucchini, chopped
• 1 tbsp. rice wine vinegar
• 2 tbsp olive oil
• 1 tsp. thyme
• Salt & pepper to taste

Procedure:

1. Bring water or Broth to boil add quinoa to pot, simmer for 12 to 15 minutes.
2. Allow to set 2 minutes, fluff with fork
3. Steam carrots and zucchini with small amount of water in microwave for 5 min with lid on.
4. In small bowl mix dressing, olive oil, vinegar and thyme with whisk or fork.
5. Assemble as a single serving or in one large serving dish, scoop quinoa onto plate, place scoop of veggies on top and drizzle with dressing. (single serving 2 tsp.)

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Roasted Spicy Cauliflower

Time to prepare: 10 minutes

Time to cook: 20 minutes

Ingredients

• 1 head cauliflower
• Olive oil
• Red pepper flakes
• Ground pepper

Procedure:

1. Chop cauliflower into bite size florets.
2. Place cauliflower in bowl or zip lock bag coat with olive oil and seasonings.
3. Line baking pan with foil, spray with coconut oil or butter spray.
4. Bake uncovered at 400◦F for 20 min or until slightly browned.

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Taco Lettuce Wraps

Time to prepare: 20 minutes

Time to cook: 10 minutes

Ingredients

• 1 head of Romaine lettuce
• Seasoned taco meat of choice (shrimp, chicken, ground turkey or beef)
• Tomatoes – chopped
• Cheese – shredded
• Salsa
• Sour cream or Greek yogurt

Procedure:

1. Wash lettuce and pat dry.
2. Place taco meat in whole Romaine leaves
3. Add additional toppings, enjoy!

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