Seafood on Creole Greens

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adapted from The Phytopia Cookbook by Barbara Gollman and Kim Pierce

Seafood on Creole Greens

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Prep Time 20 minutes
Total Time 20 minutes
Servings 8

Ingredients
  

  • 8 cups mixed greens such as red leaf lettuce, romaine, arugala
  • 2 medium cucumbers peeled and sliced
  • 1 medium red onion julienned
  • 8 mushrooms Sliced or quartered; try mini portabella, enoki, or shitake
  • Creole Dressing See Recipe at tailorednutritionllc.com
  • 2 tbsp capers
  • 12 small new potatoes quartered and roasted with 4 garlic cloves at 400 degrees for 20 minutes or until tender
  • 4 cloves garlic roasted with potatoes; see above
  • 1 pound shrimp boiled, peeled, and deveined
  • 1/2 avocado sliced (optional)
  • 4 tomatoes quartered
  • 12 Kalamata Olives

Instructions
 

  • 1. In a large salad bowl, combine greens, cucumber, onion, and mushrooms. Toss with about 3/4 of dressing. 2. Divide salad on serving plates, and top with capers, potatoes, shrimp, tomatoes, olives, and avocado, if desired. Drizzle with remaining dressing.

Grilled Salmon with Apricot Orange Sauce and Country Carrots

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Adapted from Deanna Minich’s book Chakra Foods for Optimum Health

Grilled Salmon with Apricot Orange Sauce and Baby Carrots

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Course Main Dish
Servings 4

Ingredients
  

  • 24 ounces Wild Salmon
  • 1/2 cup apricot preserves
  • 1 tbsp teriyaki sauce
  • 2 tbsp balsamic vinegar
  • 1/2 tsp ginger finely chopped
  • 2 tbsp sesame oil
  • 2 tbsp Organic orange juice
  • 1 tsp Organic orange zest
  • 3 cups chopped carrots chop in 1 inch slices
  • 1 tbsp ghee or olive oil

Instructions
 

  • Preheat oven to 375 degrees Cut salmon into four 6 oz and set aside in a 9 x 13 inch baking pan. In small saucepan, combine apricot preserves, teriyaki sauce, vinegar, and ginger. Stir over low heat for about a minute or until preserves become liquid. Remove from heat. Add sesame oil, orange juice and orange zest. Pour 3/4 of sauce over salmon. Cover with tinfoil and place in oven for 20 minutes. While salmon is cooking, heat saute pan on medium high heat with ghee or olive oil. saute carrots until brightening in color. Turn heat to medium low and add rest of sauce. simmer for 4-5 minutes, or until carrots are tenderizing without losing color. Serve carrots and salmon together with brown rice or quinoa. Delicious!

Chicken Strawberry Salad Wrap

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Chicken Strawberry Salad Wrap

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Prep Time 30 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 tbsp honey amber, light
  • 2 tbsp vinegar red wine
  • 1 tbsp water
  • 1/8 tsp salt table
  • 2 tbsp olive oil extra virgin
  • 8 oz romaine lettuce
  • 8 oz chicken breast w/o skin
  • 1/2 cup strawberries fresh, sliced
  • 3/4 cup avocado fresh, sliced
  • 1/3 cup red onion fresh, sliced
  • 2 tbsp almonds sliced
  • 8 each spring roll skin

Instructions
 

  • Shred chicken breasts. To make dressing, add stevia, vinegar, water, oil, and salt in salad dressing shaker. Shake well. Wait to assemble until ready to serve: Wet the spring roll. When bendable, layer with lettuce, chicken, strawberries, avocado, red onion, and almonds. Drizzle on a little dressing. wrap up in spring roll skin. Cut on diagonal. Enjoy!

Notes

complete nutrition notes