Lunch
Egg Salad Bowl
1 egg, scrambled and cooked
2 tbsp walnut pieces
1 handful spinach, chopped
1 tbsp avocado dressing
drizzle balsamic vinegar
Toss together and serve.
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Prosciutto Rolls
1-2 slices prosciutto
goat cheese
tomato
basil
lettuce
balsamic vinegar
Layer prosciutto on a plate. Layer the ingredients on top and then roll up.
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Chicken Salad
1/2 cup cooked chicken (rotisserie), cut up
1/2 cup mixed bag of super greens
1/2 avocado, chopped
1 tsp green onion
mayo or coleslaw dressing
Toss together ingredients and serve.
Cauliflower-Mac and Cheese
1 cup frozen riced cauliflower
3 tbsp goat cheese
1/4 pear, chopped
2-3 slices ham or prosciutto, chopped
green onion, chopped
coconut oil, melted
balsamic vinegar to drizzle
shredded cheese (optional)
In a small casserole dish, toss together ingredients except green onion and vinegar. Sprinkle with shredded cheese. Cook at 350F for about 15-20 minutes. Top with green onion and drizzle on balsamic vinegar. Serve.
Caesar Salad
2 cups romaine lettuce, chopped
caesar salad dressing
1 boiled egg, chopped
2 slices turkey, chopped
Toss together ingredients and serve
Buffalo Chicken Wrap
chicken or turkey sandwich meat
ranch dressing
sriracha sauce
avocado
carrots, sliced
cucumber, sliced
lettuce
Overlap the meat on a plate lengthwise. Layer on the ingredients. Roll up. Serve.
Asian Chicken Salad
1 package ground chicken cooked with ground ginger, garlic powder and salt
1 package of broccoli slaw
4 mini cucumbers, julienned
handful of mint, chopped
handful of cilantro, chopped
Mix together all ingredients and serve with sriracha, or peanut sauce or ginger sesame sauce.
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Sausage & Sauerkraut
1 sausage
2 tbsp red onion, chopped
1/3 cup mushrooms, sliced
3 tbsp sauerkraut
1 tbsp creme fraiche or sour cream
Fry together sausage, onion, mushrooms in olive oil. Serve with creme fraiche and sauerkraut. (Optional: use fresh cabbage instead of sauerkraut and fry with sausage)
Mediterranean Salad
spring mixed greens
kale
chives, chopped
cucumber, chopped
avocado, chopped
red olives, chopped
crumbled goat cheese
green chili olive oil
traditional balsamic vinegar
Toss and serve.
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Salmon Sushi Bowl
1 small can wild sockeye salmon
1/2 avocado, chopped
1 tbsp green onion, chopped
1/2 tsp minced ginger
1/2 tsp horseradish or wasabi or sriracha
1 tbsp pickled carrot, chopped
1/2 mini cucumber, chopped
Mix together and serve.
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Curried Chicken Salad
1/4 cup cooked chicken, chopped
2 cauliflower florets, chopped
1/2 avocado, chopped
1 tbsp walnut pieces
1 tbsp green onion, chopped
handful lettuce, chopped
1 tbsp mayo or coleslaw dressing
1/2 tsp curry powder
Mix together and serve. (You can also sub a boiled egg for the chicken.)
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Ham & Avocado Wrap
2-3 slices nitrate-free ham sandwich meat
3-4 slices pickle
red onion, sliced
lettuce
mustard
1/2 avocado, mashed
1 slice goat gouda cheese
Overlap the ham on a plate lengthwise. On one end layer the mustard, avocado, cheese, pickles, onion, lettuce and then roll it up like a meat roll. Serve.
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Asian Turkey Wrap
2-3 slices turkey sandwich meat
lettuce
red pepper sliced
grated carrot
cucumber sliced
bean sprouts
cilantro or mint
peanut satay sauce
Overlap the meat on a plate. Top with ingredients above, wrap, and serve.
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Chef Salad
1/3 package broccoli slaw
1 boiled egg, chopped
2 slices turkey, chopped
honey Dijon dressing
Toss together ingredients and serve.
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Egg Drop Soup
1/4 cup fresh or dried mushrooms, sliced
1/4 cup fresh or frozen carrots, chopped
1/4 cup fresh or frozen cauliflower rice
2 tbsp green onion, chopped
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp salt
1 1/2 cup water
1 egg, whisked
Saute mushrooms and carrots in a small pot with some olive oil for about 5 minutes. Add the cauliflower rice and saute for another 2 minutes. Add ginger, garlic, salt and water and bring to a boil. Let simmer covered for 10 minutes on medium heat. Remove pot from heat and slowly pour in egg as you stir the stock. Serve in a soup bowl and garnish with green onion.
Egg & Avocado Salad
1 boiled egg
1/2 avocado, mashed or chopped
1 tbsp red or green onion
1/2 pickle, chopped
lettuce
mayo
Mix together the ingredients and serve.
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Salmon Caesar Salad
1 small can wild sockeye salmon
1/2 avocado, chopped
1 tbsp green onion, chopped
lettuce
1 tsp Caesar dressing or other favorite dressing
Mix together and serve.
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Vegetable Soup
1 cup carrots, sliced
1/4 red onion, chopped
2 cups mushrooms, sliced
3/4 package cabbage coleslaw mix
1 cup green peas
1 red pepper, chopped
4 tsp salt
1 tsp Chinese 5 spice
1 bay leaf
green onions for garnish
Saute all the ingredients except the peas and the green onions for 5-10 minutes in a large soup pot. Add 10 cups of water and bring to a boil. Let simmer covered for 60-90 minutes. Serve with green peas and green onions and sriracha sauce. (You could also do this in a crock pot)
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Roast beef wrap
roast beef slices
1 tbsp Dijon mustard or horseradish
1/4 red pepper, sliced
red onion slices
lettuce
sprinkle of Montreal steak spice
pickle, optional
Wrap ingredients in the beef slices and serve.
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Sausage Saute
1 sausage cut up
1/4 cup red pepper, chopped
1/4 cup red onion, chopped
1/4 cup cherry tomato, cut in halves
handful of spinach
Saute the sausage, pepper, onion and tomato for 5 minutes. Mix the sausage mixture with the spinach and serve.
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Grilled Burger with Veggies
1 beef or salmon burger
1 veggie skewer (buy from Safeway or make your own)
balsamic vinegar or chipotle dressing
Grill the burger and the veggies. Toss with the balsamic or dressing and serve.
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Thai Noodle Salad
1-2 heads romaine lettuce, chopped
1 package bean sprouts
1 red pepper, chopped
3-4 mini cucumbers, chopped
1- 2 cups mushrooms, sliced
1 bunch green onion, chopped
handful of mint, chopped
handful of cilantro, chopped
1/2 cup carrots, spiralled
Toss together ingredients and serve with favorite sauce such as satay, srirracha, hoisin, ginger sesame.