What you’ll need:
(For 2 salads)
2 salmon fillets
Creole seasoning
Mixed greens
1 carton of Blueberries washed
1 orange peeled and quartered
4 banana peppers
Sliced almonds
Miso dressing (any citrus, asian or soy dressing would bd great )
What you’ll do:
Coat each piece of salmon with creole seasoning and cool thoroughly (I used my George Forman grill)
Layer salad by placing lettuce
Add berries
Add oranges
Add banana peppers
Add dressing
Place salmon in top
Sprinkle with sliced almonds
Enjoy!!
What you’ll need:
2 C fresh raspberries washed
2 C fresh peaches peeled and chopped (about 4 peaches)
1/2 Lemon
1 1/2 C cane sugar
1 packet of pectin
5 canning jars for jelly
What you’ll do:
Combine raspberries and peaches in a large bowl and mash with a potato masher, for smoother jelly combine in a food processor
In a separate bowl combine sugar and pectin
Add sugar mixture to fruit
Add juice from the lemon and combine thoroughly
Spoon into jars
Let sit for a few hours at room temperature then transfer to freezer and keep for up to one year or refrigerate for up to 3 weeks
Enjoy!!
Danielle Golinski of http://www.threesixfivecreative.com was nice enough to make these downloadable recipe cards. I am in love with them! I hope you love them as much as I do. There is something about having a handwritten recipe that makes it a little more special. I love baking/making things for people and giving them the recipe along with it. Be sure to check out Danielle’s website, she is amazing!! Please downlaod and enjoy.
Kaceytess recipe card baked goods printable
What you’ll need:
1 package of heirloom tomatoes quartered
1 Tbsp olive oil (I used a red pepper infused oil I make)
10 basil leaves chopped
1 Tsp balsamic vinegar
1 Tsp sea salt
1 package of crostini
What you’ll do:
In a medium bowl mix together tomatoes, basil, oil, vinegar and salt
Spoon mixture onto crostini
Top with basil
Enjoy!!
What you’ll need:
1 small round of Brie cut into strips
1 cut loaf of sourdough bread
2 Tbsp olive oil
2 pears sliced thinly
1 sweet yellow onion chopped
1 Tbsp balsamic vinegar
Sea salt
Black pepper
What you’ll do:
In a medium skillet over medium add 1 Tbsp olive oil, balsamic vinegar and onion and cook until tender
Use the other Tbsp of olive oil to lightly coat the outside pieces of bread
Sprinkle sea salt and pepper over olive oil
Layer sandwich with onions, Brie and pear
Put in panini press or George Forman grill until heated through
Enjoy!!!
What you’ll need:
1 package of smoked salmon (I use lox)
1 cucumber cut into thin strips
10 pitted large green olives
1 package of baby bell cheese
1 lemon
What you’ll do:
Stuff the green olives with the cheese
Take a small piece of lox and wrap it around the olive
Wrap the cucumber around the olive and secure with a toothpick
Squeeze lemon over all of the roll ups once you are done
Enjoy!!
What you need:
1 head of red cabbage chopped
1 head of orange cauliflower chopped into bite size pieces
1/4 red onion chopped
1 bunch of Kale stems removed and cut roughly
1 bunch of green onions chopped
6-7 cherry tomatoes halved
Dressing:
1/4 C orange juice
1/2 orange (juice & zest)
1/4 C coconut milk
1/4 C extra virgin olive oil
1 Tbsp rice vinegar
1 Tbsp ginger
1 Tsp sea salt
1 Tsp cinnamon
1 Tsp red pepper flakes
What you’ll do:
Combine all ingredients for the dressing in a food processor
Set aside
In a large bowl combine all ingredients for salad
Pour dressing on salad and mix thoroughly
For a heartier meal you could add quinoa or brown rice
Enjoy!!
What you’ll need:
2 C walnuts
10 dates
1 orange (juice & zest)
1 1/2 C cashews (raw and soaked overnight if possible)
2 Tsp vanilla
1/4 C coconut oil
1 lemon
4 fresh peaches
2 Tbsp dried pineapple (optional)
1/4 C fresh currants (optional)
Springform pan
What you’ll do:
In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange
Spread the walnut mixture in the bottom of the springform pan
In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon
Blend until smooth
If too thick add small amounts of water until it is a thick, creamy consistency
Pour cashew mixture over crust
Cover with plastic wrap and place in freezer for 1-2 hours until firm
Cut peaches up and mash slightly
Remove cake from the freezer and top with peach mixture
Sprinkle dried pineapple and currants on top
Enjoy!!!
What you’ll need:
Makes 2 sandwiches
4 pieces whole grain bread (I use Dave’s Killer Bread)
Olive oil (I use an extra virgin oil that I infused with basil, Parmesan cheese, sweet peppers and red pepper flakes)
1 large red tomato
2 Tbsp balsamic vinegar
2 sweet yellow peppers
5-6 large basil leaves
1 round of fresh mozzarella
Sea salt
What you’ll do:
Slice tomatoes and place in a zip lock bag with balsamic vinegar
Let marinade refrigerated for at least 10 minutes
Toast your bread
Cover each piece with olive oil
Add tomatoes
Sprinkle with sea salt
Add cheese
Add basil
Add one pepper to each sandwich
And enjoy!!
What you’ll need:
1 1/2 C white whole wheat flour
2 Tsp baking powder
3/4 C sugar (or stevia)
1/4 Tsp salt
2 egg whites
1 egg
1/2 C strawberry non fat Greek yogurt
1/4 C flaxseed or almond milk
Splash of orange juice
1/4 C extra virgin olive oil
1 Tsp vanilla extract
1 lime zested finely
1/4 C fresh currants
What you’ll do:
Pre heat the oven to 350
Prepare a greased loaf pan (I use coconut butter)
In a large bowl combine flour, sugar, baking powder and salt
In a medium bowl combine yogurt, milk, olive oil, vanilla, orange juice, lime zest and eggs
Pour wet ingredients into flour and mix just until combined
Fold in currants
Pour batter into pan and bake for 50 minutes
Optional: I added coconut butter to the top of the batter along with a sprinkle of white sugar, brown sugar and cinnamon
Let cool for at least 30 minutes
Enjoy!!!
Kacey Tess 