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Asian chicken salad

8/1/2018

Other vegetables that would be delicious in this salad include bok choy, cilantro, red onion, collard greens, red cabbage, bean sprouts, golden beets and edamame. The dressing yields 1/4c, so double or triple if needed depending on how many salads you are making.
Ingredients

Dressing

3Tbsp sesame oil
1 Tbsp rice vingear
1Tbsp lime juice
1/2tsp garlic
1/2 tsp ginger
soy sauce, tamari, or coconut aminos to taste
sriracha, to taste

Mix all salad ingredients in bowl. Mix dressing and add desired amount to the salad. Sit back, munch, and stay cool.

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CURRIED CAULIFLOWER RICE

8/1/2018

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Here is a delicious and healthy low carb alternative to rice that is chock full of anti-inflammatory spices, including turmeric and ginger. It can be served as a main vegetarian dish as it contains protein packed chickpeas, or as a side dish to any grilled meat, poultry, fish or tofu.
Ingredients

1head cauliflower
2 cloves garlic, minced
1/2cup onion diced
1 carrot diced
2tsp coconut oil
1/2tsp turmeric
pink himalayan salt to taste
pinch crushed red pepper
1/2 lime juiced and zested
1/2tsp curry powder
1/4tsp black pepper
1/2inch grated ginger
1/2tsp dry mustard
1/2tsp cinnamon
1/2c chickpeasdrained and rinsed
1/4c golden raisins
1/2c peas
1/2c coconut milk
1/4c scallions chopped
1/2c cilantro chopped
1/4c parsley hopped

uctions

Break the cauliflower into florets and process into rice using a food processor. (Alternatively, you may purchase already riced cauliflower).
Heat the coconut oil over medium heat and sauté the cauliflower, garlic, onion and carrot until softened.
Add spices, chickpeas, raisins and peas and cook until heated through.
Add coconut milk and cook over low heat, stirring, until creamy.
Remove from heat and add scallions and herbs.

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Ginger Garlic Salmon

8/1/2018

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Serve with stir fried broccoli and bok choy and brown rice.
Serves 4
Ingredients

2inches ginger minced
2tsp garlic minced
1/3c coconut aminos or tamari (gluten free soy sauce)
1/3c orange juice
1/4c honey
1tsp sesame oil
1tsp sriracha
1tbsp rice vinegar
1tsp pepper
1tsp lemon zest
1/4c hoisin sauce
2tbsp fish sauce
1/2tsp pink himalayan salt
1/8tsp cinnamon
1.5lbs salmon fillets
1tsp arrowroot dissolved in 1 tbsp cold water
1 scallion chopped
1tsp sesame seeds
parsley
cilantro
1/4 red bell pepper diced
structions

Combine first 14 ingredients well and add salmon fillets, turning to coat. Marinate in refrigerator for 30 minutes.
Preheat oven to 350. Line a baking sheet with parchment paper.
Place salmon fillets on baking sheet and bake for 15 minutes. Meanwhile, pour marinade into saucepan and bring to a boil over high heat. Add arrowroot water mixture while stirring constantly until thickened. Remove from heat.
Turn oven from bake to broil. Baste salmon with the thickened sauce. Broil for 3-5 minutes.
Garnish salmon with scallion, sesame seeds, parsley and cilantro to taste, and red bell pepper. Serve with additional sauce.

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Asian chicken salad

CURRIED CAULIFLOWER RICE

Ginger Garlic Salmon

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