Name: Seafood on Creole Greens
Total time: 20 min
Yield: 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

Seafood on Creole Greens

April 6, 2015/in Non-Vegetarian Main Dishes avocado, capers, Creole Dressing, cucumbers, garlic, Kalamata Olives, mixed greens, mushrooms, new potatoes, red onion, shrimp, tomatoes/by GboLey7

adapted from The Phytopia Cookbook by Barbara Gollman and Kim Pierce

Seafood on Creole Greens

Servings	Prep Time
8	20 Minutes

Servings	Prep Time
8	20 Minutes

Seafood on Creole Greens

Servings	Prep Time
8	20 Minutes

Servings	Prep Time
8	20 Minutes

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

Servings:

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.

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Grilled Salmon with Apricot Orange Sauce and Country Carrots

April 3, 2015/in Non-Vegetarian Main Dishes apricot preserves, balsamic vinegar, chopped carrots, ghee, ginger, Organic orange juice, Organic orange zest, sesame oil, teriyaki sauce, Wild Salmon Main Dish/by GboLey7

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

Grilled Salmon With Apricot Orange Sauce and Country Carrots

Grilled Salmon with Apricot Orange Sauce and Baby Carrots

CourseMain Dish

Servings

4

Servings

4

Grilled Salmon with Apricot Orange Sauce and Baby Carrots

CourseMain Dish

Servings

4

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

Servings:

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!

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Chicken Strawberry Salad Wrap

January 23, 2015/in Non-Vegetarian Main Dishes almonds, avocado, chicken breast, honey, olive oil, red onion, romaine lettuce, salt, spring roll skin, strawberries, vinegar, water/by TN57gb0

Chicken Strawberry Salad Wrap

Servings	Prep Time
4	30 minutes

Servings	Prep Time
4	30 minutes

Chicken Strawberry Salad Wrap

Servings	Prep Time
4	30 minutes

Servings	Prep Time
4	30 minutes

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

Servings:

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!

Recipe Notes

complete nutrition notes

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Seafood on Creole Greens

Grilled Salmon with Apricot Orange Sauce and Country Carrots

Chicken Strawberry Salad Wrap

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