Classic Cobb Salad

Classic Cobb Salad

With a little planning, you can have a few leftovers that make a great salad!

Start with:

Baby spinach

Top with:

Avocado slices

Feta cheese or a little shredded low-fat colby

Hard-boiled egg slices

Sliced olives

Tomato slices

Add:

Chicken or turkey breast strips

Cooked bacon strips, crumbled

Drizzle with:

Oil and vinegar, or a little of your favorite dressing mixed with olive oil

BBQ Turkey Kebabs

BBQ Turkey Kebabs

A fun way to get your protein, this recipe created by Go Figure chef David is designed to be simple, yet tasty. If you’re serving a large crowd, extra time and help will be needed to put the meat and veggies on the sticks.

4 Kale leaves, chopped

1 package ground turkey, 93% lean (usually slightly over a lb.)

1 Tbsp. BBQ seasoning

¼ cup cornstarch

½ onion, finely chopped

1 egg

¼ cup tomato paste

Veggies cut in approximately 1 inch pieces (see below for suggestions)

18-20 small kebab sticks (can usually be found at grocery stores)

A 2-3 Tbsp. scoop (Ace Hardware carries these)

 

Mix all ingredients together, except veggies listed below. Form small meatballs with scoop, and put one meatball per stick. After meatball is on stick, gently squeeze and form meatball around stick to be secured. (Wetting hands periodically will help prevent meat from sticking to them.) Take separate kebab sticks and add some program-friendly veggies (ie; onion, zucchini, yellow squash, mushrooms, colored peppers) on kebabs. Grill all kebabs on pre-heated BBQ 5 minutes/side.

 

 

Copyright David and Cheryl MacDonald, 2013

Coconut Seafood

Coconut Seafood

Another tasty dish from Go Figure chef/co-owner David MacDonald

1 egg

Stevia or agave

White fish or salmon, cut in small approximately in 1 inch pieces

½ cup almond flour

½ cup unsweetened shredded coconut

Salt and pepper to taste

 

 

Whisk 1 egg white with 1 T water & 1/4 dropper Stevia or 1tsp agave.

In shallow pan spread: 1/2 cup almond flour, 1/2 cup unsweetened coconut, salt and pepper to taste. Make sure fish is dry—pat with paper towel. Toss fish in egg white mixture. Take fish out and roll in almond flour/coconut.

Put layer of coconut oil in sauté pan, get hot, not burning. Loosely cover pan bottom with dusted fish. Cook to golden brown, about 3-4 minutes/side. Pull out and put on paper towel. Serve.

 

 

 

 

 

 

 

Copyright David and Cheryl MacDonald, 2009

4th of July Treat!

4th of July Treat!

Another tasty dish from Go Figure chef/co-owner, David MacDonald

 

Here are two desserts that are yummy like ice cream yet, unlike ice cream, they will probably not cause you to gain weight (unless you get carried away)

 

Berries and Cream: Mix fresh or unsweetened frozen berries with a little agave.  Put a small amount of berries in another bowl for garnish.  Whip whipping cream with mixer.  When cream is almost whipped, add 1 tsp. agave and 1 tsp. pure vanilla extract per pint of whipping cream.  Fold whipped cream into berries and fill each stemware glass about ¼-1/3 full with the mix.  Garnish with berries.

 

Sorbet: This recipe requires some prep the day before: Pour some unsweetened almond milk (plain or vanilla) in ice cube trays and freeze.

Place frozen unsweetened fruit, a little agave and stevia, and a small amount of unsweetened almond milk ice cubes in blender or Ninja (works best.)  Blend and put mix in glass stemware.  Garnish with a little homemade whipped cream and mint leaf.

 

Happy 4th of July!!!

 

 

 

Copyright David and Cheryl MacDonald, 2012

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