spinach salad minus bacon

2 bags of fresh baby spinach
8 oz dried cranberries
8 oz walnuts
8 oz gorgonzola or feta cheese
small bunch of green onions chopped (green tops too)


special honey mustard dressing.....
1/2 c grapeseed or olive oil
2 T dijon or favorite mustard
1 T honey or more depending on taste
1 garlic clove minced (I use 1 cube of frozen minced garlic from Trader Joe's)
1 tsp salt or more depending on taste....it's the finishing touch

rice salad-multi grain style & kale

5 c of cooked, cooled rice or orzo (I use Trader Joe's frozen rice medley--brown & red rice, barley--no need to heat, just thaw)
1 bunch of finely chopped fresh kale or fresh greens of choice
1 small bunch of chopped cilantro
1/4-1/3 c finely chopped red onion
1 c feta cheese
8 oz dried cranberries
3/4 slivered, sliced or chopped almonds (pecans work well too)

combine in a large bowl.....mix together with a large spatula scooping from under the goodies to keep the grains from getting mushy

dressing----1/4 c grapeseed or olive oil, juice of 2 lemons, 1 garlic clove minced, 1 T dijon mustard, 1 tsp salt or more to taste....salt adds the finishing touch....mix dressing into salad and refrigerate

even better when made the night before.....serve chilled or room temp

poached egg healthy style

2 english muffin halves (gluten free is my preference)
2 green onions, chopped
3-4 shiitake mushrooms or desired variety
2 large handfuls of arugula or spinach
1 T coconut oil plus 1 tsp
2 eggs
1/4 c favorite tomatoes coarsely chopped
1/2 avocado or 1 small
salt and pepper

place a med pot of water on the stove and bring to a low boil

put muffin halves in a toaster

in a med skillet, place 1 T oil, add green onions, mushrooms and saute for 2-3 minutes
add arugula and toss

place a muffin half on a plate after spreading  1/2 t of coconut oil on it, place half of the skillet mixture on top of the muffin

add one egg at a time.....only takes about 2-3 minutes, capture each egg one at a time with a slotted spoon and place on the muffin pile

place 1/2 of tomatoes and avocado slices on each plate

salt and pepper entire feast to taste

this recipe requires juggling a little but it's delish and the flavors are amazing!!

creation by char

halibut done right

2 lb halibut
fresh cilantro (sprinkle all over to taste)
generous lime zest (zest one lime)
lime juice (1-2 limes to taste)
olive oil drizzled over the fish (2 tsp)
salt and pepper to taste

rinse and dry fish.  place in a baking dish.  squeeze lime juice on the fish and drizzle with oil.  sprinkle fish generously with lime zest and blanket with chopped cilantro.  season with salt and pepper.  let marinade for 30 min to an hour.  bake uncovered at 450 for 20 min or until fish flakes with a fork.

shared by my dear friend Mar'Sue

greek dressing

3/4 c olive oil
1 c red wine vinegar
2 t garlic powder
2 t oregano dried or 1 1/2 T fresh
2 t basil dried or 1 1/2 T fresh
1 1/2 t pepper
1 1/2 t salt
1 1/2 t onion powder
1 1/2 t dijon style mustard

Mix all ingredients except oil and herbs.  Then add oil slowly to emulsify.  Add herbs and pulse quickly once or twice.  Store at room temp.

amazing marinade!!!!

shared by my dear friend Mar'Sue

grains gone healthy

4 cups of favorite grain or pasta -cooked and cooled (frozen multi grain from TJ's, brown rice, quinoa, orzo

2 c finely chopped kale

1 c dried cranberries

1/2 c coarsely chopped green onions

1/2 chopped pecans or fave nut

1/2 chopped cilantro or flat leaf parsley or basil

1 c crumbled feta

Dressing:

1/2 grapeseed oil

1/3 fresh lemon juice

1 garlic clove minced

T Dijon mustard

T honey

1-2 tsps salt to taste (salt is key)

Pepper to taste

Quinoa Herbed

3 c favorite stock (I use chicken, low sodium)
1/3 c fresh lemon or lime juice
1 2/3 c quinoa (keen-waa....)

*place stock, fresh juice and "keen-waa" in a medium pan and bring to a boil
*reduce heat to a simmer after it comes to a boil, cover and simmer 12-16 mins until all the liquid is absorbed

herbed dressing:
1/3 c olive or grapeseed or avocado oil
1/3 c fresh lemon or lime juice
1 c fresh basil leaves
1/3 c fresh flat leaf parsley
1-2 T fresh thyme leaves
3 tsp lemon or lime zest
kosher salt and fresh ground pepper--about 1 heaping tsp salt and 1/2 tsp pepper or to taste

*place all ingredients in a blender or small food processor (I use my bullet--it is magical) and blend away
*add enough dressing for desired wetness

****the quinoa and dressing can be made a day ahead and mixed a few hours before serving
****can be served warm or at room temp or chilled
****add chopped kale or fresh arugula with adjusting dressing amount as needed
****this side dish is sooooo versatile and can be whatever you want it to be
****also amazing with fresh chopped tomatoes and cucumbers and onion of choice