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Breakfast: Scrambled eggs (3 whites, 1 yellow) with bell peppers and spices, 1/2 cp

yoghrt with grond fla! seed (and half kiwi), " soaked almonds#
%nch: broiled salmon, &inoa, and a califlower/parsley salad# 'o salt
(ashed )aliflower
ser*es 2
(edim$si,ed head of califlower, chopped into florets (abot 1 1/2 lbs#)
3 roasted garlic clo*es
1 teaspoon fresh thyme lea*es
1 teaspoon fresh chi*es, chopped
salt and pepper, to taste
.ill a large sacepan with abot an inch of water, and insert a steamer basket# Bring the
water to a boil, and add the califlower florets# /edce the heat to a simmer and co*er,
allowing the califlower to steam for "$0 mintes, or ntil fork tender#
-rain the steamed califlower, and transfer to the bowl of a large food processor# 1dd in
the roasted garlic clo*es and seasonings, and process to yor desired te!tre#
1*ocado Salad:
2 teaspoons fresh oregano
1/2 teaspoon sea salt
2 tablespoons e!tra *irgin oli*e oil
1 tablespoon freshly s&ee,ed lemon 3ice
2 cps cooked lentils
1$2 ripe a*ocados, &artered
1/4 cp toasted ha,elnts, chopped
1/4 cp minced chi*es
Smash the oregano and salt into a paste in a mortar and pestle# 5radally work in the
oli*e oil, and then the lemon 3ice#
6oss the lentils with 2 tablespoons of the oregano oil, taste, and season if needed#
1rrange on a platter or in a bowl# 7st before ser*ing, ct the a*ocado into &arters, then
slice &ite thinly, and arrange on top of the lentils# -ri,,le with a bit more of the oil, and
sprinkle with the ha,elnts, and chi*es# 1 final dri,,le of oil might be needed, and
perhaps a bit more lemon 3ice#
Ser*es 4#
1*ocado )cmber and 6omato Salad
1 a*ocado
2 green onions
7ice of 1 lime
1 tsp# aga*e
1/2 clo*e garlic
2 tbsp# cilantro
Salt and pepper
1 large ccmber, chopped
2 tomatoes, chopped
Salt and pepper to taste
)ooking -irections
(ake the dressing by blending the a*ocado, green onions, lime 3ice, honey, garlic,
cilantro, salt, and pepper#
6oss with ccmber and tomatoes# Season with salt and pepper if needed# 8o can also
add one chopped a*ocado here for twice the a*ocado goodness#
8mmy Bowl
1 cp yogrt 9#1 fat
1/2 tablespoon minced ginger
1/2 small serrano chile, seeded
1/2 cp cilantro, pls more for ser*ing
1/4 cp green onion tops
1/2 cp spinach
scant 1 teaspoon fine grain sea salt
2$" cps cooked mng beans
1 cp cooked &inoa
1/3 cp toasted almonds and/or pepitas
3 tablespoons warmed oli*e oil
1 1/2 teaspoons smoked paprika
lots of freshly s&ee,ed lime 3ice
)ombine the yogrt, ginger, chile, cilantro, green onion tops, spinach, and salt in a
blender# 1lternately, yo can se a hand blender here# Blend ntil smooth, taste and
ad3st, if needed#
7st before ser*ing, combine the mng beans, and &inoa in a large bowl, and sprinkle
with the nts# -ollop generosly with the yogrt, and then whisk together the warmed
oli*e oil and paprika# -ri,,le this across the bowl# .inish with a good amont of lime
3ice, and mort salt, if needed# 6he lime 3ice really plls this whole bowl together, so do
yor best not to skimp#
Shredded :gg Salad
" eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1 small head of radicchio, shredded
1/4 cp chopped fresh dill
1 medim shallot, chopped
3 baby radishes, sha*ed thin
;lace the eggs in a pot and co*er with cold water by a 1/2$inch or so# Bring to a gentle
boil# 'ow trn off the heat, co*er, and let sit for ten mintes (a cople mintes longer
than + normally do)# <a*e a big bowl of ice water ready and when the eggs are done
cooking place them in the ice bath for three mintes or so $ long enogh to stop the
cooking# )rack and peel each egg, then se the big holes on a standard bo! grater to
grate the eggs# ;lace in a bowl and se yor fingers to gently toss the eggs with the salt
and pepper# 1t this point yo can add whate*er yo like to the salad $ + tossed in
shredded radicchio, fresh dill, shallots, and sha*ed baby radishes#
)oscos, Bleberry, and =alnt Salad
1 cp +sraeli coscos
2 cps water
2 tbsp# oli*e oil
7ice of 1 lemon
1 tbsp# whole grain mstard
1 tbsp# capers
1 tsp# lemon ,est
1/2 cp toasted walnts
1 cpbleberries
1/4 cp fresh parsley
1$2 cps fresh greens
Salt and pepper to taste
Bring water to a boil and add the coscos# /edce to a simmer# Season with salt and
pepper# )ook for 12 mintes or ntil tender# -rain nder cold water and set aside#
=hisk together the oli*e oil, mstard, lemon 3ice, capers, lemon ,est, salt, and pepper
to make the dressing#
6oss the bleberries, fresh greens, parsley, and walnts into the coscos# 6oss with
)orn and Black Bean Salad
1/2 teaspoon grond cmin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (12 once) can black beans, rinsed and drained
1 (0#>2 once) can sweet corn, drained
1/4 cp balsamic *inegar
2 tablespoons *egetable oil
1/2 teaspoon salt
1/2 teaspoon white sgar
1/2 teaspoon grond black pepper
+n a small bowl, mi! together balsamic *inegar, oil, salt, sgar, black pepper, cmin, and
chili powder#
+n a medim bowl, stir together black beans and corn# 6oss with *inegar and oil dressing,
and garnish with cilantro# )o*er, and refrigerate o*ernight#
?li*e 6apenade
1/2 cp black oli*es
1/2 cp green oli*es
1 tablespoon capers (optional)
2 clo*es garlic
2 tablespoons oli*e oil
1 teaspoon lemon 3ice
1/4 teaspoon black pepper, or to taste
+f yo@*e got a food processor, yo can simply process all ingredients for a few seconds,
being carefl not to process too finely, since tapenade shold not be smooth#
+f yo don@t ha*e a food processor, finely mince the oli*es and garlic, then combine with
all the other ingredients, mi!ing well#
Ser*e on top of chicken breast or 3st like that#