28 Dec

Cucumber Tomato Avocado Salad

Cucumber Avocado Salad
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Ingredients
  1. 1 lb Roma tomatoes
  2. 1 English cucumber
  3. 1/2 medium red onion, sliced
  4. 2 avocados, diced
  5. 2 Tbsp extra virgin olive oil or sunflower oil
  6. Juice of 1 medium lemon (about 2 Tbsp)
  7. 1/4 cup (1/2 bunch) cilantro, chopped*
  8. 1 tsp sea salt or 3/4 tsp table salt
  9. 1/8 tsp black pepper
  10. *Note: if you aren’t keen on cilantro, fresh dill is a good substitute
Instructions
  1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
  2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper
Adapted from Natashas Kitchen
Adapted from Natashas Kitchen
The Belly Fit Club http://thebellyfitclub.com/wordpress/
28 Dec

Raw Cole Slaw Salad

TBFC COLE SLAW
Serves 6
A southern favorite made simple, healthy ,and delicious. A great side dish.
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Ingredients
  1. 1/2 head white cabbage
  2. 1/2 head red cabbage
  3. 2 large carrots, chopped
  4. 1-2 cucumbers, chopped
  5. 1/4 cup Apple Cider Vinegar
  6. 1 cup Veganaise
  7. 4 ounces raw goat cheese or feta chopped or crumbled {optional}
  8. Black Pepper
  9. Sea Salt
Instructions
  1. In a large bowl add all ingredients and mix throughly. Eat immediately or store in fridge for 1-2 hours.
The Belly Fit Club http://thebellyfitclub.com/wordpress/
26 Dec

Beet, Walnut, Goat Cheese Salad

Beet, Walnut, Goat Cheese Salad
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Ingredients
  1. 1 pound beets
  2. 1 small shallot, minced
  3. 2 TBS red wine vinegar
  4. 1 tsp Dijon mustard
  5. 1 TBS olive oil
  6. Pinch of sea salt
  7. black pepper to taste
  8. 1/2 cup raw walnuts
  9. 1 tsp fresh parsley, minced
  10. 1 tsp fresh tarragon, minced
  11. 3 oz. raw goat cheese (optional)
Instructions
  1. 1. Combine the minced shallot in a small bowl with the red wine vinegar. Allow to marinate while you prepare the beets.
  2. 2. Peel raw beets using a carrot peeler. Shred using a the shredding blade on your food processor. You can also grate them by hand using a hand held box grater.
  3. 3. Continue making the dressing by whisking in the mustard and olive oil into the vinegar and shallot mixture. Season with sea and pepper. Toss shredded beets, walnuts, and herbs in the dressing. Top with crumbled goat cheese.
The Belly Fit Club http://thebellyfitclub.com/wordpress/

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