December 1, 2013 By Leave a Comment
1 zuchinni (sliced & roasted)
1 half ripe pear in (sliced & roasted)
1 romaine lettuce washed and dried and cut in bite size peaces
Half a cup organic grass fed goat cheese
2 stalks celery washed and chopped
Half cup EV olive oil
1 tbsp dijon mustard
1tbsp lemon juice
1 tbsp balsamic
A pinch of garlic diced
1 tbsp chopped parsley
Sea salt and cracked pepper
Slice zucchini and pears, toss in coconut oil and roast on 375 degrees until tender.
Mix all dressing ingredients in a small jar and shake shake shake.
On a plate arrange lettuce, celery and zucchini and pear on top sprinkle cheese and drizzle dressing on top.
Optional: Add some chopped organic chicken breast to top salad. Enjoy!
October 8, 2013 By Leave a Comment
You know I love me some Paleo-style eating and living.
#Just Eat Real Food.
I’m excited to be an affiliate with the Harvest Your Health Bundle Sale which includes the 21-Day Paleo Cleanse I have been doing!
paleo, gluten-free, super healthy
Serves 5 to 7
- 1 lettuce of your preference ( i suggest curly endive or butter) washed and in bite size pieces
- 1 avocado in slices
- 1 lb medium shrimp boiled in salted water for 8 min and cooled in ice water
- 1 mango in small cubes
- 1 cup organic corn
- 1 cup cherry tomatoes
- 1 cup orange wedges
- 1 cup arugula
- 3 tbsp black and regular sesame
- Arrange on plates as desired
- 1/2 cup mirin or vinegar rice
- 1 cup olive oil
- 2 tbsp dijon mustard
- 1 tsp sesame oil
- The juice of one orange
- Salt n pepper to taste
Mix all ingredients in a mason jar and shake shake shake.
Chef Vanessa Lee
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