29 Jan

KRISTIE’S DETOX SALAD

KRISTIE'S DELICIOUS DETOX SALAD
This easy Detox Salad truly is delicious! It's made with all sorts of fresh and feel-good greens, and topped with a sweet and zesty Carrot-Ginger Dressing.
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Ingredients
  1. THE DETOX SALAD
  2. 3 cups finely-chopped* kale leaves
  3. 2 cups finely-chopped broccoli florets
  4. 2 cups finely-chopped red cabbage
  5. 1 cup matchstick (shredded) carrots
  6. 1 cup roughly-chopped fresh cilantro leaves
  7. 1/2 cup RAW slivered almonds
  8. 1/3 cup thinly-sliced green onions
  9. 1 avocado, peeled pitted and diced
  10. 1 batch Carrot Ginger Dressing (see below)
CARROT-GINGER DRESSING INGREDIENTS
  1. 1 large carrot, peeled and roughly-chopped
  2. 1/4 cup rice wine vinegar
  3. 2 tablespoons avocado or safflower or vegetable oil (or any mild-flavored cooking oil)
  4. 1 tablespoon finely-chopped fresh ginger
  5. 1 tablespoon RAW honey
  6. 1 tablespoon white (shiro) miso
  7. 1/2 teaspoon sesame oil
  8. Kosher salt and black pepper, to taste
Instructions
  1. Add all ingredients together in a large bowl, and toss to combine. Serve immediately. (Or if you are not going to serve the entire salad in one setting, the salad can be mixed without the dressing and refrigerated in a sealed container for up to 2 days with the dressing refrigerated separately in another sealed container.)
TO MAKE THE CARROT-GINGER DRESSING
  1. Add all ingredients to a blender or food processor, and pulse until completely smooth. Season to taste with salt and pepper, and/or add extra honey if you'd like a sweeter dressing.
Notes
  1. *I recommend chopping the salad ingredients by adding each to a food processor and pulsing until chopped. Or, you're also more than welcome to chop them by hand.
The Belly Fit Club http://thebellyfitclub.com/wordpress/
30 Dec

Buffalo Chicken Salad

Buffalo Chicken Salad
Serves 2
Cool and creamy balances out warm and spicy in this Grilled Buffalo Chicken dinner salad. It comes together in less than 20 minutes!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 large boneless, skinless chicken breasts
  2. Salt and pepper
  3. ½ cup buffalo wing sauce (recommended: Frank's)
  4. 3 heads romaine lettuce, chopped
  5. 4 stalks celery, diced
  6. 1 cup cherry tomatoes, halved
  7. 4 green onions, sliced
  8. ⅓ cup crumbled blue cheese
  9. ¼ cup minced fresh cilantro
Instructions
  1. Preheat a grill or grill pan over medium high heat.
  2. Season the chicken breasts liberally with salt and pepper on both sides. Using a pastry brush (I like this silicone one) brush one side of the chicken breasts with about ¼ of the buffalo wing sauce.
  3. Place the chicken, sauce side down, onto the preheated, greased grill grate or grill pan. Brush the top of the chicken with another ¼ of the buffalo wing sauce.
  4. Cook chicken for 4-5 minutes, or until sear marks appear, then flip. Brush top side with an additional ¼ of the buffalo wing sauce. Cook for an additional 4-5 minutes, or until sear marks appear, then flip. Brush top with last of buffalo sauce. Cook an additional 3-4 minutes, or until the chicken is cooked through.
  5. Remove the chicken to a plate and let rest for 10 minutes before slicing thinly.
  6. Meanwhile, assemble the salads by filling bowls with lettuce, celery, tomatoes, green onions, and blue cheese. Add on the chicken, and then sprinkle with cilantro. Drizzle on the dressing.
The Belly Fit Club http://thebellyfitclub.com/wordpress/
28 Dec

Spicy Quinoa Salad

Spicy Quinoa Salad
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Ingredients
  1. Ingredients
  2. 1 cup quinoa
  3. 3 cups water; (vegetable or chicken stock, optional)
  4. salt to taste
  5. 2 cups cucumber; diced
  6. 1 green onion; finely minced
  7. 2 cups tomatoes; finely diced
  8. 1 to 2 jalapeño or serrano peppers (to taste); seeded, if desired, and finely chopped
  9. 1/2 cup cilantro; chopped; plus several sprigs for garnish
  10. 2 tablespoons fresh lime juice
  11. 1 tablespoon red wine vinegar or sherry vinegar
  12. 3 tablespoons extra virgin olive oil
  13. 1 avocado; sliced, for garnish
  14. Original recipe makes 6 Servings
Instructions
  1. Preparation
  2. 1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water (or stock) to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.
  3. 2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the green onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
  4. 3. Combine the tomatoes, chilis, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.
The Belly Fit Club http://thebellyfitclub.com/wordpress/

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