Carrot & Radish Citrus Salad
Ingredients
Serves: 2
3 Tbsp olive oil, divided
1/2 cup raw shelled pumpkin seeds
1/8 tsp ground cumin
1/8 tsp kosher salt, plus more
2 Tbsp fresh lemon juice
1 orange, juice only
freshly ground black pepper
3 carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
6 radishes, thinly sliced on a mandoline or with a sharp knife
1 cup (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
2 Tbsp chopped chives
Instructions:
1) Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.
2) Whisk lemon juice, orange juice, pepper, and salt in a medium bowl. Slowly whisk in remaining 2 Tbsp. oil until emulsified.
3) Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
Serves: 2
3 Tbsp olive oil, divided
1/2 cup raw shelled pumpkin seeds
1/8 tsp ground cumin
1/8 tsp kosher salt, plus more
2 Tbsp fresh lemon juice
1 orange, juice only
freshly ground black pepper
3 carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
6 radishes, thinly sliced on a mandoline or with a sharp knife
1 cup (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
2 Tbsp chopped chives
Instructions:
1) Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4–5 minutes. Transfer to paper towels, season with salt, and let cool.
2) Whisk lemon juice, orange juice, pepper, and salt in a medium bowl. Slowly whisk in remaining 2 Tbsp. oil until emulsified.
3) Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
Meatballs
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Ingredients
serving size: 8 1 lb of grass-fed ground beed 1 lb of natural or organic ground turkey or chicken 1/2 cup almond flour 3 Tbsp ground flax seeds + 6 tbsp. warm water - pre mix in bowl 1 Tbsp olive oil Instructions: Preheat oven to 350. Mash all ingredients together in a bowl until well combined. With damp hand roll into 20 medium-large meatballs on two cookie sheets. Cook on 350 for 20 minutes or until done. |
1 tsp garlic powder
1 tsp onion powder 1 Tbsp dried parsley 1 Tbsp dried basil 1 tsp salt 1 tsp pepper |
Salad Dressing
Oil: olive oil, walnut oil or avocado oil
Vinegar: apple cider vinegar, balsamic vinegar or red wine vinegar
Seasonings: salt, pepper, lemon pepper, herbs
See blog post www.balancedwellnessnutrition.com
Vinegar: apple cider vinegar, balsamic vinegar or red wine vinegar
Seasonings: salt, pepper, lemon pepper, herbs
See blog post www.balancedwellnessnutrition.com
Chicken Salad
Ingredients:
1/2 Chicken Breast, cooked
1/2 Avocado, mashed
1/8 tsp garlic powder
1/8 tsp onion powder
Pinch of sea salt
Pinch of pepper
Instructions:
Dice up the chicken breast. Mix with mashed avocado and spices. Serve over a salad.
1/2 Chicken Breast, cooked
1/2 Avocado, mashed
1/8 tsp garlic powder
1/8 tsp onion powder
Pinch of sea salt
Pinch of pepper
Instructions:
Dice up the chicken breast. Mix with mashed avocado and spices. Serve over a salad.
