Lunch

Mayo-Free Chicken Salad with Asparagus and Avocado

By |2018-09-05T12:58:05+00:00September 5th, 2018|Categories: Blog, Lunch|Tags: , , , , |

Makes about 4-6 servings Ingredients 1-1/2 pounds thin asparagus, heavy stalks trimmed 1 pound organic, free range chicken, cooked, chopped into bite size pieces 2 avocados, peeled, seeded, and chopped into small cubes 1 tablespoon shallots, minced 1 tablespoon fresh dill, chopped 1 teaspoon Dijon mustard 3 tablespoons fresh lemon juice 4 tablespoons extra virgin olive [...]

California Style Turkey Wraps with Basil Mayonnaise

By |2017-04-08T00:40:48+00:00April 7th, 2017|Categories: Lunch|

Makes 4 wraps Ingredients: 8 slices gluten-free, nitrate/nitrite free deli turkey (Trader Joe’s; Applegate Farms) 8 slices gluten-free bacon, nitrate/nitrite free cooked 1 avocado, thinly sliced 1 firm plum tomato, thinly sliced 4 large lettuce leaves (Boston or Bibb work very well) For the Basil-Mayo: 1/2 cup quality mayonnaise (www.primalkitchen.com) 6 large basil leaves, torn 1 [...]

Roasted Radishes, Beets and Greens

By |2017-05-21T03:11:40+00:00April 7th, 2017|Categories: Lunch|

Serves 4-6 Ingredients: 1 pound small radishes with greens attached – two bunches (any colors) 3 tbs. extra virgin olive oil divided 1 tablespoon apple cider vinegar ¼ tsp. sea salt or Himalayan pink salt Method: Preheat oven to 375 Cut greens off radishes and trim stems. Wash and dry the greens and radishes. Toss radishes [...]

Kale, Sweet Potato, Sausage Soup

By |2017-04-07T01:56:46+00:00April 7th, 2017|Categories: Lunch|

Serves 10-15 Ingredients: 1 medium/large sweet onion coarsely chopped 6 stalks organic celery thinly sliced 6 medium carrots peeled and sliced 2 medium yams peeled and cut into 1” cubes 2 cloves garlic minced 3 sprigs fresh thyme 1 medium bunch kale (leaves torn into small pieces) 1 – 1 ½ lbs sausage (I prefer sweet [...]

Avocado Stuffed with Crabmeat

By |2017-03-23T11:46:49+00:00March 23rd, 2017|Categories: Lunch|

Serves 2 INGREDIENTS: ½ lb. lump crabmeat 1 avocado 1 celery stalk 2 tsps. olive oil 2 tsps. fresh lemon juice 1 handful chopped fresh Italian parsley METHOD: Toss crabmeat with celery (chopped fine), olive oil, lemon juice and parsley. Add sea salt and pepper to taste. Cut avocado in half and remove pit. Fill each [...]

Greek Style Grass Fed Burger

By |2017-03-23T11:46:00+00:00March 23rd, 2017|Categories: Lunch|

Serves 4 INGREDIENTS: 1 lb. grass fed beef ½ cup cooked chopped spinach (squeezed dry) ½ cup crumbled sheep’s milk or goat’s milk feta cheese (available at Fairway Market, Whole Foods, Trader Joe’s) 2 tsps. chopped fresh dill 1 tsp. chopped fresh oregano (important to use fresh if possible – tastes very different than dried) 1 [...]

Mason Jar Chicken Vegetable Salad

By |2017-05-21T03:11:43+00:00March 23rd, 2017|Categories: Lunch|

1 serving These directions can be used as guidelines for any mason jar salad. You can make it ahead and it will stay fresh for up to 5 days in the refrigerator unopened. When stacking your salads, start with your dressing as the bottom layer and put your greens in the jar last (top layer) so they’ll [...]