Refreshing Mint Veggie Salad

Refreshing Mint Veggie Salad

Another creation from Go Figure Chef David, this salad is a light and tasty way to enjoy the flavors of summer!

1 cup olive medley: black, kalamata, or try some from grocery store olive bars

½ cup artichoke hearts                                         Juice from ½ lemon

¼ cup apple, chopped small                                ½ tomato, choppedvegetable salad

2 thin onion slices, finely chopped                       ¼ cup Grapeseed oil

½ cup cucumber, chopped                                   1 tsp. agave

¼ cup goat cheese crumbles (optional)                 Dash of pepper (optional)

A few sprigs of fresh mint leaves, cut fine

Mix olives, veggies, and apple together in bowl. Lightly stir in goat cheese and mint leaves. Pour lemon juice on top and dribble agave and oil over top. Add pepper, if desired; stir lightly and serve with protein on the side or in the salad for a complete and delicious meal.

Salmon Bruschetta with Side Dish of Kale

Salmon Bruschetta with Side Dish of Kale

Brought to you by Chef David.sa

1 lb. salmon fillet without skin

Bruschetta topping:

½ tomato, chopped                                              1/4- ½ cup chopped fresh basil

1 Tbsp. olive oil                                         1-2 cloves garlic, chopped fine

½ tsp. agave                                                         ½ tsp. sea salt

Mix bruschetta ingredients together. Place oven rack on 2nd rack down and pre-heat oven broiler to high. Lightly coat salmon with olive oil and place under broiler in broiler pan. Cook 5 minutes (set timer for best results) and turn salmon; cook for another 3 minutes. Spread bruschetta mix over the top of the salmon and cook for an additional 3 minutes.

Kale: is full of nutrients, a great veggie to get in the habit of eating regularly. Here’s a simple, but flavorful way of preparing:

½ bunch kale                                            ¼ cup chopped onion

½ tsp. sea salt                                            2 Tbsp. olive oil

Put steamer basket in pan of water, turn on high to reach boiling point. Place kale in steamer and cook about 4-5 minutes until it’s soft but still bright green. (Steamed kale helps to reduce unhealthy cholesterol levels.) While kale is steaming, heat oil in sauté pan with onions at medium heat until translucent. Put steamed kale in sauté pan with onions and sprinkle with salt. Toss and serve. You are NOT sautéing kale, just mixing with other ingredients.

Copyright David and Cheryl MacDonald 2013

Piña Colada Salad

Piña Colada Salad

This delightful mix of fruit, veggies, and healthful fats was created by our lead chef/Go Figure co-owner David MacDonald. It’s a lovely way to enjoy our warmer seasons with flavors that make us think of sun and tropical beaches.

Try it on the side with your favorite protein, or mix into the salad some chicken breast, white fish, shrimp or salmon. Make sure to share it with a friend, or you’ll be tempted to eat it all yourself!

Mix together all of the following:

4 Tbsp. Grapeseed oil

4 Tbsp. 100% pineapple frozen juice concentrate (no added sugar)

½ tsp. coconut extract (optional)

 

Add and mix into above dressing:

¼ cup finely chopped sweet onionRecipe of the Week: Pina Colada Salad

¼ cup unsweetened shredded coconut (found in health food stores)

1 sweet and juicy orange, peeled and cut into smaller pieces

½ cup toasted, chopped walnuts (roast on low heat on stovetop or oven )

Let sit for 15-30 minutes to integrate flavors.

 

Before serving, mix in and toss:

1 bunch of baby spinach

Enjoy your visit to the tropics, remind yourself that this is healthful food and not dessert, and then come on back to Montana!

Copyright David and Cheryl MacDonald, 2011

Iced Coffee Protein Shake

Summer’s Comin’ Iced Coffee Protein Shake!

Now that the sun is shining, are you starting to think of those iced coffee drinks that taste so good going down, but feel so bad when you step on the scale the next day? Here’s a way to avoid those 800 calorie sugar blues while still enjoying designer coffee drinks. And get your protein while you’re at it!

*Low sugar and low carb whey isolate protein powder (use quantity

per individual caloric needs/read label)

1 cup coffee, caff or decaffMocha_coffee

2 packets Sweet Leaf powdered stevia

1 Tbsp. coconut oil or olive oil

Non-sugar creamer

Ice cubes

Extras to try: unsweetened cocoa powder, cinnamon, nutmeg, flavored stevias or sugarless extracts like vanilla, coconut, almond.

Special treat: a small squirt of Land O’ Lakes canned whipped cream

(it has the least amount of junk in it, few calories, and tastes the best)

Put all ingredients in blender, except whipped cream, turn to high and you’ve got your meal and coffee in one delicious drink! Have a to go cup ready for quick exits.

 

Coffee made a few hours earlier or the night before and chilled in the fridge makes your beverage colder without needing as much ice, which dilutes it. If using hot coffee, you’ll need to make it about 50% stronger, and use enough ice to thoroughly chill.

If using coconut oil, it will form a creamy mass (think healthy whipped cream!) Don’t miss out on all those great nutrients: use a spoon to eat any residual coconut oil in your glass.

 

*Go Figure offers a very high quality protein powder that owner, Cheryl, has specifically selected to meet our program requirements. She makes a variety of flavors of shakes and has one every morning before work and loves them! Homemade shakes are worth the 3 minutes it takes to make, as they’re much more nutritious than the store-bought shakes.

Copyright David and Cheryl MacDonald, 2009

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