Asian Salad

Asian Salad

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Designed for a cold salad, this recipe can also be made with veggies that are lightly steamed or sautéed if you would like it hot.

Protein: Chicken, shrimp, white fish, salmon, beef or tofu

1/3 cup tamari (natural soy sauce without sugar)

½ cup sesame oil

¼ cup sweet chili sauce

½ tbsp.  Thai garlic chili paste

½ cup thinly sliced celery, cut on bias

½ cup thinly sliced red onion

½ cup thinly sliced bell pepper (red, yellow, orange, or mixed)

½ cup shredded cabbage

2 Tbsp. sesame seeds

2 Tbsp. salted roasted peanuts (or nuts of choice)

Pre-cook protein of your choice.  Make ahead and chill if you want the protein to be cold.  Blend tamari, sesame oil, chili sauce, and chili paste. Add blended sauce to vegetables and protein, and mix well.  Sprinkle top with sesame seeds and peanuts.

 

©David and Cheryl MacDonald

 

 

 

Antipasto Salad

Antipasto Salad

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Prepared by Go Figure Chef David, here’s a delicious and fairly simple way to add veggies and good fats to your meal.

Prepare Salad:

2 cups broccoli florets (steamed lightly, should be bright green but tender.  Plunge

into cold water after steaming.)

1 cup artichoke hearts (packed in water, not oil preferably.  If oil-packed is

available only, rinse first.)

2 cups olives (a mix of green, black and kalamata is nice, or whatever you have.)

½ cup thinly sliced sweet onion

Put cold broccoli and all ingredients in a bowl and toss with balsamic dip (recipe on next page.)  Serve and enjoy!

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Extra add-ins to choose from:

Herbs: fresh chopped basil, fresh rosemary

Veggies: cauliflower (prepare like broccoli), tomato, mushroom, peppers

Protein: turkey pepperoni, small pieces of cooked sausage

©David and Cheryl MacDonald, 2012

Mother’s Day Quiche

In honor  of Mother’s Day: try this recipe!

 A Special Mother’s Day Breakfast:  Crust-less Quiche

This flavorful and nutritious recipe provides a hint of crust without crust. [divider]

4 turkey bacon pieces cut in ½ inch pieces

¼ cup chopped onion

1 cup steamed broccoli (a few  stalks), then chop into ½ inch pieces

5 eggs                                                                       1 tsp.  salt

¼ cup scallion tops or chives                             1 Tbsp. cornstarch

2 Tbsp. butter                                                        ¼ cup feta

¼ cup almond flour (Bob’s Red Mill carries this: it is just blanched almonds very  finely ground, so it has healthy fats, and is low carb) (pricey, but worth it!)

½ cup half- and- half (special treat, only a little carbs/serving)

Saute bacon and onion in a little olive oil until crisp.  Steam broccoli until soft.

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Blend eggs in blender with  cornstarch, half-and-half, and salt.   Heat 9 inch glass pie pan in oven with  butter or  Land O’Lakes butter/olive  oil  spread.   When melted,  coat bottom and sides with almond flour and sprinkle with salt.

Sprinkle bottom with  broccoli.  Pour  in egg mixture.  Sprinkle bacon, onion, chives over eggs, and feta chunks over top.  Bake 350 degrees for about 30 minutes or until firm.   Cut like pie for serving.

Accompany quiche with  some sliced strawberries with  a little  agave  (low-glycemic natural sweetener) drizzled over the top and a dollop of whipped cream (freshly  whipped, or a low carb canned one such as Land O’ Lakes.)

To make it a really special breakfast, serve on your best dishware with some pretty spring flowers on the table.

Celebrate the moms in your life with this beautiful, delicious, and healthful gourmet meal!

©David MacDonald, 2012

 

Walnut Apple Salad

Walnut Apple Salad

With the weather warming, we naturally turn to lightening up our diets.  Raw vegetables become more appealing when our bodies are not subjected to the harsh cold of winter.  Here is one of Go Figure owner Cheryl’s favorite salads that is easy to throw together, and tastes like spring![divider]

1 lb. cooked protein of your choice (salmon, white fish, poultry: great for leftovers)

1 lb. mixed greens (for fast prep, buy pre-washed and cut greens; get the furthest expiration date available to last longest)

*1 cup roasted walnuts, chopped small

1 cup thinly sliced Granny Smith apples, or apple type of your preference

½ cup thinly sliced red or sweet onion

4 Tbsp. olive oil

6 Tbsp. balsamic vinegar

**A light sprinkling of Gorgonzola or parmesan

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Combine all ingredients but oil and vinegar in a large bowl. (Small pieces of protein can be mixed in, or you can have individual servings if you want to get exact weight/calorie count.)

Mix oil and vinegar vigorously in a cup or blender to emulsify.  Serve dressing on the side; leftover salad will hold up better without the dressing mixed in.

*Walnuts can be purchased pre-chopped, but usually they are raw.  Roast on low heat for about 20 minutes, stirring occasionally, until lightly browned on stovetop or oven to preserve nutrients.  Turn occasionally so they don’t burn.  Roasting walnuts gets rid of the bitter taste of raw ones.  A large batch of these can be made and stored in freezer for quick access for salads or snacks.

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**Wait until after 6 weeks on the program to add Gorgonzola, as it is 50 calories per 1 Tbsp.

©David and Cheryl MacDonald, 2014

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