Omega-3 Salad Dressing

November 17, 2015/in Dressing, Recipes apple cider vinegar, balsamic vinegar, Carlson The Very Finest Fish Oil 0 stars/by GboLey7

Omega-3 Salad Dressing

Servings

6

Servings

6

Omega-3 Salad Dressing

Servings

6

Servings

6

Ingredients

2 tbsp Carlson The Very Finest Fish Oil Lemon Flavor
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar

Servings:

Instructions

Add all ingredients in a container with a lid. Shake, and pour over salad. Refrigerate unused dressing for up to 2 weeks.

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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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The Heart Salad

March 23, 2015/in Salad avocado, balsamic vinegar, black pepper, Extra Virgin Olive Oil, fresh dill, hemp oil, Sea Salt, slivered almonds, Spinach leaves, sprouts, strawberries/by GboLey7

The Heart Salad

Servings	Prep Time
4	20 minutes

Servings	Prep Time
4	20 minutes

The Heart Salad

Servings	Prep Time
4	20 minutes

Servings	Prep Time
4	20 minutes

Ingredients

1 bag Spinach leaves 10-12 ounces
1 ripe avocado diced into cubes
1 cup sprouts Alfalfa, broccoli, or whatever sprouts you can find
1 tbsp fresh dill
1/2 cup strawberries sliced in half
1/2 cup slivered almonds toasted
Dash Sea Salt
Dash black pepper

Dressing

Servings:

Instructions

Wash spinach leaves and put into large serving bowl. Add avocado cubes, broccoli sprouts, and dill, and lightly mix throughout. Top with strawberries and almonds. Combine dressing ingredients in small jar. Shake and drizzle on salad to serve.

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Omega-3 Salad Dressing

Grilled Salmon with Apricot Orange Sauce and Country Carrots

The Heart Salad

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