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Protein Shake
From Jennifer Tow, my good friend, and advisor on all things wholistic.
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Use all organic products.
1 med Banana
8 oz water
1 tbsp rice protein powder
1 tbsp almond butter
1 tsp coconut oil
1 tbsp coconut milk (optional)
1/3 acai smoothie pak
1/3 c frozen blueberries (or other berries) return to top Black Bean Salad
The New Basics cookbook, Julee Rosso & Sheila Lukins
2 1/2 to 3 cups cooked black beans
1 red bell pepper, cored, seeded, and cut into ¼ inch dice
3 scallions, white bulb and 3 inches green, sliced into ¼ inch rounds
2 ripe plum tomatoes, seeded, cut into ¼ inch dice
6 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
5 tbsp chopped cilantro
1 tsp coarsely ground pepper
¾ tsp salt
Combine all the ingredients in a medium-size bowl and toss gently. Let salad rest, loosely covered at room temperature for at least 1 hour before serving. return to top Chinese Chicken Salad
Barefoot Contessa Parties, Ina Garten
8 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 lb asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tbsp white sesame seeds, toasted
FOR THE DRESSING
1 c vegetable oil
¼ c good apple cider vinegar
1/3 c soy sauce
3 tbsp dark sesame oil
1 tbsp honey
2 garlic cloves minced
1 tsp peeled grated fresh ginger
1 tbsp white sesame seeds, toasted
½ c smooth peanut butter
4 tsp kosher salt
1 tsp freshly ground black pepper
Preheat oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature. return to top
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