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, chopped
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.
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 onion
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
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 decaff
2 packets Sweet Leaf powdered stevia
1 Tbsp. coconut oil or olive oil
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
For more healthy recipes or weight loss tips, Contact Us!
Balsamic Dip for Protein and Veggies
This easy to prepare dip that doesn’t require any cooking was created by chef and Go Figure co-owner, David. When you’re looking for something simple to add flavor and healthy fats to your meal, here’s the ticket.
½ cup balsamic vinegar (Alessi brand is particularly flavorful and sold at most grocery stores nationwide)
¼ cup olive oil
2-3 cloves garlic
½ tsp. xanthan gum (thickener)
½ tsp. agave
½ tsp. salt
¼ tsp. pepper
¼ cup water
Blend all ingredients in blender and you have a nice dip for cooked or raw veggies. It can also be drizzled on meat, seafood, or salads. This recipe will make enough for several servings, and leftovers can be stored in a jar in fridge for later use.
Copyright David and Cheryl MacDonald, 2013