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Spinach-Pear Salad

Spinach-Pear Salad

An unusual combination of flavors, from Go Figure Chef David, lends itself nicely to this combination of greens with a natural sweet touch.

½ cup frozen 100% pineapple juice concentrate (no sugar added), (thawed)

¼ cup grapeseed oil

3 thin slices onion, finely chopped

½ ripe pear, cut small

¼ cup chopped cilantro

¼ cup feta cheese, cut small or crumbled

¼ cup red pepper, cut small

1 bunch fresh baby spinach


In a bowl, mix oil and juice. Add all ingredients above, except spinach, and let marinate at least 15 minutes. Add spinach and gently toss. Serve protein in or on the side of the salad for a complete meal.


Optional add-in: toasted pecans, or toasted pecans with a little agave dribbled over.


Copyright David and Cheryl MacDonald, 2013


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Chopped Veggie Salad

Chopped Veggie Salad

This recipe is great because it can be served as a side or as an entrée.


For Salad:

1 red bell pepper

1 yellow bell pepper

1 small English cucumberChopped veggie salad

¼ red onion

A few celery stalks 


For Dressing:

1 tbs. olive or grape seed oil

1 tsp. red wine vinegar

Chopped parsley and cilantro

Chop all ingredients and add together with dressing. This can be served as a side, or over a bed of romaine with some added chicken or turkey for a meal. Make extra and keep it in the fridge for later. Even spice it up with some chopped jalapenos!


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Fajita Wraps

Fajita Wraps

*Another tasty recipe brought to you by Go Figure chef, David MacDonald

1 lb. chicken breast, cut into pieces            ½ tsp. salt

1 sweet onion, cut into strips                     1 tsp. garlic salt

½ bunch cilantro, chopped                         Bibb lettuce

4 Tbsp. olive oil                                         1 avocado, chopped

2 tsp. chili powder                                               1 large tomato, chopped

1 each red and yellow pepper, cut in strips

1 jalapeno pepper, chopped (remove seeds if you don’t want it too hot)

Take 2 saute pans, about 10 inches large. Split olive oil between them.


In pan #1:

Saute chicken until almost done. Stir in 1 Tbsp. chili powder and salt and finish cooking chicken. Let sit.

In pan #2:

Add onions, jalapeno, and peppers. Saute until soft and stir in 1 tsp. chili powder and garlic salt.

Take individual pieces of Bibb lettuce, and add a small portion of chicken and pepper mix to each. Mix avocado, cilantro and tomato together and use as garnish. Enjoy!

(For variety, try replacing chicken with other proteins like beef or ground turkey.)


For more healthy recipes and tips on weight loss, contact us!

Copyright David and Cheryl MacDonald, 2014

Spring Cleaning Soup

Spring Cleaning Soup

Our Go Figure chef, David, was looking for a quick dinner, so he started pulling things out of the freezer and fridge that needed to be used up and came up with this yummy soup. This is a great meal to have when you feel you need some starchier carbs or something more substantial.


5 Sabatino’s chicken mozzarella sausages, cut in approx. ¼ inch slices (ask Costco butcher for location; unless you have a dairy sensitivity, the little bit of cheese that’s in here will not interfere with weight loss.)

1 small can tomato paste                            1 Tbsp. agave 

½ chopped onion                              1 tsp. each salt, garlic salt, and pepper

3 stalks celery, chopped                    2 quarts water

4 cloves garlic, sliced                        ¼ cup tamari (soy sauce without sugar)

2 Tbsp. olive oil                                Leafy greens: spinach, kale, or chard

1 tsp. each: dried oregano, basil and thyme

½ cup cooking sherry or red wine (alcohol is cooked off)

2 cups frozen veggies (whatever’s in your freezer, or green beans)

½ cup canned black beans (rinse thoroughly and drain)

½ cup quinoa-corn pasta

Bring water to a boil, add pasta, and cook according to pkg. directions, about 7 minutes or until soft. While pasta is cooking, pre-heat soup pot and add olive oil. Sauté onions, celery and then add sausage, garlic and rest of ingredients except water, pasta, and leafy greens

Pour pasta with the water it was cooked in, into the soup mix. Simmer for 15 minutes or as long as you want. Add salt and pepper to taste and any of the leafy greens.

Wait until you have been on the program for at least 6 weeks to include the beans and pasta. The quinoa-corn pasta has no wheat or white flour in it, and can usually be eaten in small quantities without interfering with weight loss. The same with black beans.

Simple Spinach and Sausage Soup

Copyright David and Cheryl MacDonald, 2013


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