Chef AJ's Hail to the Kale Salad (Vegan American Princess)

Chef AJ's Hail to the Kale Salad

Source: Chef AJ's Hail to the Kale salad, courtesy Vegan American Princess.

Ingredients

• Kale (2 large heads)
• 1/2 cup raw almond butter (unsweetened and unsalted)
• 1 15-ounce can of cannellini beans (rinsed and drained)
• 1 cup coconut water (or regular water)
• 1/4 cup fresh lime juice and zest
• 2 cloves of garlic
• fresh peeled ginger (about 1″ or 3/4 of an ounce)
• 2 tablespoons low sodium Tamari soy sauce
• 4 pitted dates (soaked in water if not soft)
• 1/2 teaspoon red pepper flakes.

Instructions

1. You must start by thoroughly rinsing 2 large heads of kale, ripping the leaves off the stems and setting aside in a large bowl.
2. Next, you must prepare the dressing by blending all remaining ingredients in a high powered blender until smooth and creamy.
3. After you have blended the ingredients until smooth and creamy, pour 2 cups of the dressing over the kale. 

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Fuji Apple Chicken Salad - Panera Copycat Recipe

Fuji Apple Chicken Salad

Source: Gimme Some Oven.

Total time: 40 MINS
Prep time: 10 MINS
Cook time: 30 MINS

Ingredients
Salad

• 1 Tbsp. olive oil
• 2 boneless, skinless chicken breasts
• 1 (10 oz.) bag mixed greens
• quarter of a red onion, sliced thinly
• 2 cups apple chips
• 1 cup glazed pecans
• 1/2 cup gorgonzola cheese, crumbled
• 1 cup freshly-diced tomatoes (optional)

White Balsamic Vinaigrette

• 1/4 cup white balsamic vinegar (or regular balsamic vinegar)
• 1 Tbsp. minced garlic
• 1/2 tsp. salt
• 1/2 tsp. freshly-ground black pepper
• 3/4 cup olive oil

Instructions

Salad

1. Preheat oven to 350 degrees F. Prepare a baking sheet with aluminum foil, then mist it with cooking spray or oil.
2. Brush chicken breasts with olive oil, then season with a pinch of salt and freshly ground black pepper. (Or you can add your favorite seasonings.) Place on prepared baking sheet, and cook for 20-30 minutes, or until internal temperature is 160 degrees and the juices run clear. Remove and let chicken cool for at least 10 minutes, then slice or shred.
3. Toss the remaining five ingredients together, then add your desired amount of vinaigrette. Toss and serve immediately.
4. ***All ingredient amounts are approximate. I usually just toss in a little of this, a little of that.***

Vinaigrette

1. Whisk all ingredients together until blended.

Ali’s Tip: You can take the time to prepare each of these ingredients “homemade”…..or take a few shortcuts. When pressed for time, I’ll often substitute in rotisserie chicken meat, storebought glazed pecans and apple chips.

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Sweet Spot Salad (Jennifer Cornbleet)

Sweet Spot Salad

Source: Jennifer Cornbleet, Learn Raw Food.

Sweet Spot Salad
Yield: 3 cups, 1 serving

Ingredients

• 3 cups torn green or red leaf lettuce, washed, and dried
• 1/4 cup shredded peeled carrots
• 1/4 cup shredded peeled beets
• 1/4 cup raw or toasted walnuts, chopped
• 1 orange, in segments
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon extra virgin olive oil
• pinch salt 

Instructions

1. Cut the orange segments into 1/2-inch pieces. Put all of the ingredients in a medium bowl and toss to combine. Serve immediately.

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Go Berry Breakfast Oat Bars (Dr. Fuhrman)

Go Berry Breakfast Oat Bars

Source: Dr. Fuhrman.

Ingredients

• 1 ripe banana
• 1 cup old-fashioned rolled oats (not quick or instant)
• 1 cup frozen blueberries, thawed
• 1/4 cup raisins
• 1/8 cup pomegranate juice
• 2 tablespoons finely chopped dates
• 1 tablespoon chopped walnuts
• 1 tablespoon goji berries
• 1 tablespoon raw sunflower seeds
• 2 tablespoons ground flax seeds

Instructions

1. Preheat oven to 350 F. 
2. Mash peeled banana in a large bowl. 
3. Add remaining ingredients and mix thoroughly. 
4. Lightly wipe an 8x8-inch baking pan with a small amount of olive oil. 
5. Spread mixture in pan. 
6. Bake for 25 minutes. 
7. Cook on wire rack and cut into bars. 
8. Refrigerate any leftover bars.

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Parsley Salad (Shape Magazine)

Parsley Salad

Source: Shape Magazine.

Ingredients

• 4 ounces cherry tomatoes (about 3/4 cup), halved
• 1 bunch parsley, stems removed
• 1 red onion, thinly sliced
• 1/2 cup cooked and shelled fava beans
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat the oven to 350 F. In a paella or wide ovenproof saute pan, heat oil over medium. Add onion, clams, mussels, and a pinch of salt; stir for 5 to 7 minutes. Add rice, stirring until coated. Add remaining ingredients and bring to a simmer.
2. Remove pan from heat, cover with foil, and bake on the center rack of the oven for 30 minutes, removing foil halfway through. 
3. Prepare parsley salad (optional). In a small bowl, toss tomatoes, parsley leaves, and remaining ingredients.
4. Spoon paella onto six plates, dividing seafood evenly. Top with parsley salad (if using). 

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Pasta Salad: Penne with Green Beans and Tomatoes (Southern Living)

Pasta Salad: Penne with Green Beans and Tomatoes

Source: Southern Living, courtesy MyRecipes.

Ingredients

• 1 (16-oz.) package whole wheat penne pasta
• 1 (8-oz.) package haricots verts (thin green beans), cut into 1 1/2-inch pieces
• 1 pt. grape tomatoes, halved
• 3/4 cup Lemon-Shallot Vinaigrette
• 1/4 cup chopped fresh dill

Instructions

1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving, stir in dill, and add salt and pepper to taste.

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Paella de Pollo (Shape Magazine)

Paella de Pollo

Source: Shape Magazine.

Paella Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/4 cup diced Spanish onion (about 1/2 an onion)
• 1 tablespoon minced garlic (about 2 cloves)
• 1 1/4 cup short-grain rice
• 1/4 cup frozen peas, thawed
• 2 tablespoons slice piquillo or roasted red peppers
• 1/2 cup thinly sliced Spanish chorizo
• 1 tablespoon saffron threads
• 2 1/4 cups chicken stock
• kosher salt
• fresly ground black pepper
• parsley salad (optional)

Instructions

1. To make the chicken, cut one of the onions into quarters. In a large soup pot, combine onion, bay leaf, and 8 cups water and bring to a low boil. Add chicken thighs and gently poach until just tender, about 12 minutes. Remove chicken from pot, reserve the cooking liquid, and let chicken cool slightly; then, shred into bite-size pieces with two forks. (Alternatively, you can use 2 cups of roasted, shredded rotisserie chicken.)
2. Meanwhile, in a blender, combine tomato paste, ketchup, paprika, roasted garlic, and 2 cups of the reserved chicken liquid. Puree until smooth. Julienne the remaining 1 1/2 onions and the bell peppers. In a large saucepot, heat vegetable oil over medium. Add onion and red pepper and cook until onion is translucent, about 10 to 12 minutes. Add puree and cook until sauce thickens, about 8 to 10 minutes. Add the shredded chicken and stir to incorporate. Season to taste with salt and remove from heat. 
3. To prepare paella, preheat oven to 350 F. In a paella pan or wide oven-proof saute pan, heat olive oil over medium. Add the onion and garlic and cook until translucent, about 10 minutes. Add rice, stirring until lightly coated. Add chicken mixture, peas, piquillo peppers, chorizo, saffron, and stock. Stir and season with salt and pepper. 
4. Remove from heat, cover the paella pan tightly with aluminum foil, and bake on the center rack of the oven until the liquid is completely absorbed, about 20 to 22 minutes. Allow to rest, covered, for 5 minutes. To serve, divide the paella evenly among six plates. Top with parsley salad (if using).

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Paella de Verduras: Veggie Paella (Shape Magazine)

Paella de Verduras: Vegetable Paella with Mushrooms and Asparagus

Source: Shape Magazine.

Paige's Recipe Notes: Try with brown rice. No cream.

Ingredients

• 4 tablespoons oilve oil
• 1/3 Spanish onion, diced small
• 1 clove garlic, minced
• 1 teaspoon unsalted butter
• kosher salt
• 1 1/2 cups short grain rice
• 3 1/2 cups vegetable stock
• 3/4 cup cremini mushrooms, diced small
• 1/4 cup sliced green asparagus, blanched
• 2 shallots, finely diced
• freshly ground black pepper
• 1/2 cup heavy cream
• 1 tablespoon chopped parsley

Instructions

1. Preheat the oven to 350 F. In a large ovenproof pan, heat 2 tablespoons of the oil over medium. Add onion, garlic, and butter. Cook until translucent, about 5 minutes. Add a pinch of salt. Add rice, cook until grains are well coated and glazed, about 2 minutes. Add 2 cups of the stock, bring to a simmer, and stir in another pinch of salt. 
2. Remove from heat, cover the pan with foil, and bake on the center rack of the oven for 15 to 20 minutes, or until all liquid is absorbed. Set aside. 
3. In a large saute pan, heat remaining oil over high. Add mushrooms and cook until lightly caramelized and liquid is absorbed, about 3 minutes. Add asparagus, shallots, a pinch of salt, pepper to taste, cream, remaining stock, and parsley and bring to a simmer. Stir in rice, return to a simmer, then remove from heat. To serve, divide among six plates. 

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Apple Carrot Beet Pie With Banana Walnut Ice Cream (Dr. Fuhrman)

Apple Carrot Beet Pie With Banana Walnut Ice Cream

Source: Dr. Fuhrman, courtesy Dr Oz.

Ingredients
Pie Crust

• 1 cup pitted dates
• 1 cup of almonds
• 1/3 cup of oatmeal
• 2 tbs of ground Chia seed
• 1/4 cup of water

Pie Filling

• 1 cup of cut dried but unsulfured apples
• 1/2 cup of sweet dessert wine, ex: Muscat
• 3 grated apples
• 1/4 cup of walnuts
• 1/3 cup of raisins
• 1/ 2 cup of chopped coconut
• 1 1/2 cups of chopped carrots
• 1 1/2 cups of chopped beets

Banana Walnut Ice Cream

• 1/3 cup of almond milk or vanilla soy milk
• 2 Frozen grown bananas
• 1/2 oz of walnuts

Orange Sesame Dressing

• 2 table spoons of sesame seeds (unhulled)
• 2 peeled oranges
• 2 tablespoons of Dr. Fuhrman’s Riesling Raisin Vinegar
• 1/8 cup of cashew butter or 1/4 cup of cashew nuts
• Some Orange juice (if needed)

Instructions

1. First, You need to freeze the bananas for at least 12 hours in advance before preparing this recipe.
2. Freeze bananas by peeling, cutting and wrapping them tightly in a plastic wrap and leave in freezer for 12 hours.
3. Mix each of the Almonds and Oatmeal in a blender.
4. Mash dates with ground chia seeds and water, this will make a to a date chia paste.
5. Place the date chia paste into the almond or Oat flour, then press into glass pie plate.
6. Mix and marinate the dried apples with wine overnight in fridge.
7. Blend the dried apple mixture with each of the apples, raisins and walnuts.
8. when smooth, mix in a bowl with the chopped beet, carrots and coconut.
9. Spread the mix over the pie crust and press it down into the pie.
10. Place in refrigerator and cover it with a glass plate, ane leave until its ready to be served with banana walnut ice cream.
11. In a high powered blender, blend all of the frozen bananas, walnuts and soy milk together until smooth.
12. Over medium heat, Toast the sesame seeds in a dry skillet for around 4 minutes, while shaking the pan repeatedly.
13. In a high powered blender, Mix sesame seeds, oranges, vinegar and cashews. If you’d like you can add orange juice to adjust consistency.

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Creamy Zucchini Soup with Spinach and Corn (Dr Fuhrman)

Creamy Zucchini Soup with Spinach and Corn

Source: Healthy Girl's Kitchen.

Serves: 6-8

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, chopped
• 2 – 2 1/2 pounds zucchini (about 5 medium), chopped
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 cups low or no-sodium vegetable broth
• optional: 2 cups water
• 1/4 cup raw cashews or 1/8 cup raw cashew butter
• 4 cups baby spinach
• 2 cups corn kernels*
• 1/4 teaspoon black pepper or to taste

Instructions

1. Add onion, garlic, zucchini, basil, thyme, oregano and vegetable broth to a large soup pot. If liquid is not covering ingredients, add 2 cups water. Bring to a boil, reduce heat and simmer for 25 minutes or until zucchini is tender.
2. Pour into a food processor or high powered blender (in batches, if necessary), add the cashews and blend until smooth and creamy. Or, if using raw cashew butter, you can use a hand held blender and puree the soup right in the pot.
3. Return soup to the pot, add corn and baby spinach, and stir. Spinach will wilt from the heat of the soup. Season with black pepper.

* Use fresh or defrosted frozen corn kernels. If using fresh corn, boil 2 ears of corn until tender, about 4 minutes. Cut kernels from cobs with a sharp knife.

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Sweet Potato and Chickpea Tagine (Whole Foods)

Sweet Potato and Chickpea Tagine

Source: Whole Foods.

Serves: 4

Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground cinnamon
• 1 cup chopped white onion
• 3 cloves garlic, minced or pressed through a garlic press
• 2 2/3 cup low-sodium vegetable broth, divided
• 3 tablespoons no-salt-added tomato paste
• 1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch pieces
• 1 (15-ounce) can no-salt-added garbanzo beans (also known as chickpeas), rinsed and drained, or 2 cups cooked garbanzo beans
• 1 tablespoon lemon juice
• 2 teaspoons grated lemon zest
• 1/2 cup pitted green olives, chopped
• 1/2 cup golden raisins
• 3 tablespoons fresh parsley leaves, chopped
• 2 tablespoons fresh cilantro leaves, chopped
• 4 cups cooked whole wheat couscous
• 1 lemon, cut into 4 wedges

Instructions

1. In a large skillet, toast coriander seeds, cumin seeds, peppercorns, crushed red pepper flakes and cinnamon over medium heat for 4 to 5 minutes or until fragrant. Transfer to a spice grinder and grind to a powder. Set aside.
2. Heat a large high-sided skillet over medium heat until hot. Add onion and cook about 5 minutes or until beginning to brown and stick to the pan. Add garlic and cook until fragrant. Stir in 1/3 cup vegetable broth and continue to cook 4 to 5 minutes longer or until very tender. Stir in spice mixture and tomato paste; cook 1 minute, stirring. Add remaining vegetable broth, potato, garbanzo beans, lemon juice and zest, olives and raisins. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer about 20 minutes or until potato is tender. Stir in parsley and cilantro. Serve over couscous with lemon wedges.

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Mediterranean Quinoa Salad (15th & Vine Kitchen and Bar)

Mediterranean Quinoa Salad

Source: 15th & Vine Kitchen and Bar, courtesy 7News Miami.

Ingredients

• 1 cup quinoa
• 1 cup water
• 1 cup sour orange juice
• 1 stalk mint
• 1 stalk rosemary
• 1 stalk tarragon
• 1/4 cup roasted red peppers (chopped)
• 1/4 cup Kalamata Olives
• 1/4 cup cherry tomatoes
• 1/4 cup feta cheese
• Salt to taste

Dressing

• 1 cup lemon Juice
• 1 cup orange juice
• 1/4 cup lime juice
• 3 cups olive oil
• 2 Tbs. honey
• 2 Tbs. ground coriander
• 1/4 cup lime juice
• Salt to taste

Instructions

1. Pour water in a hot pan and add sour orange juice. Add fresh mint, rosemary, and tarragon and the quinoa. Bring to a boil, then turn down and simmer for about 15 minutes. When it’s done, fluff it up and set it aside to cool.
2. To make the dressing: In a large bowl, add fresh lemon, lime and fresh orange juice. Next comes the ground coriander, honey; slowly pour in the olive oil. Whisk until it’s blended well. Add salt and whisk more.
3. In a separate bowl, add the quinoa and then pour in roasted red peppers, Kalamata olives, cherry tomatoes, feta cheese and the coriander vinaigrette. Add salt and blend well.

To Plate:
Put quinoa in a serving bowl and top with Mache lettuce (or use your favorite lettuce).

Paige's Recipe Notes: Dressing - Lemon Lime orange juice ground coriander honey and slowly add a little olive oil and then a little salt

Add to Quinoa

Roasted Red pepper kalamata olives cherry tomato sliced. feta salt 

Cook quinoa with water sour orange juice handful mint and rosemary, tarragon 

Add ingredients. Pour over dressing. 

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