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Asian Ingredients 1 pound buckwheat soba

noodles, cooked
1/2 cup fresh cilantro, chopped 1 cup wine rice vinegar
Noodle 1/2 cup fresh basil, chopped
2 stalks green onion, chopped
1 tablespoon extra virgin
olive oil
Salad fine
2 red peppers, julienned
2 tablespoons sesame oil
6 cloves garlic, minced
2 yellow peppers, julienned 2 tablespoons soy sauce
3 cups pre-shredded carrots 2 tablespoons light brown

directions sugar

Combine cilantro, basil, green onion, peppers, carrots, and noodles in large bowl
Blend vinegar, olive oil, sesame oil, garlic, soy sauce, and brown sugar in a medium bowl
Pour dressing over salad and toss to coat
nutritional information
Serving Size: 1/2 cup Calories: 162 Protein: 5.08g Total Fat: 2.95g
Saturated Fat: 0.425g Carbohydrate: 32.16g Cholesterol: 0mg Sodium: 767mg
Five Ingredients
1 heaping cup dates, pitted 1 cup unsalted almonds,
Ingredient 1/4 cup maple syrup, agave loosely chopped
nectar, or honey 1 1/2 cups rolled oats
Granola 1/4 cup creamy natural peanut Optional: chocolate chips,
butter dried fruits, nuts, vanilla,
Bars coconut, banana chips
directions
Process dates in a food processor until small bits remain, should form a "dough" like consistency
Place oats, almonds, & dates in mixing bowl, set aside.
Warm honey & peanut butter in small saucepan over low heat. Stir & pour over oat mixture.
Transfer to 8x8 dish lined with parchment paper, press down firmly until flattened.
Cover and let firm up in fridge (15-20 minutes).
Chop into 10 even bars.
Store in an airtight container for up to a few days.
nutritional information
Serving Size: 1 bar Calories: 217 Protein: 6g Total Fat: 8g Saturated Fat: 1g Carbohydrate: 31g
Roasted Ingredients
2 large red bell peppers
1 tablespoon sun-dried
tomatoes, chopped
1 tablespoon kalamata olives,
Veggie& 2 medium zucchini, sliced crosswise
4 tablespoons olive oil, divided
pitted
1 garlic clove, minced
2 tablespoons fresh basil leaves,
Quinoa chopped
1 cup red quinoa, cooked
2 cups small arugula leaves
2 teaspoons balsamic vinegar
Salad 3 ounces goat cheese, crumbled

directions
Preheat grill on high, place peppers on grate, close lid & cook 10-12 minutes turning occasionally. Transfer
to bowl & cover. Let stand for 20 minutes. Peel peppers over bowl to catch any juices, discard seeds, cut
each pepper into strips.
Brush zucchini with oil and season with salt. Grill for 5-8 minutes turning once. Transfer to plate.
Combine 2 tbsp oil, pepper juice, basil, vinegar, sun-dried tomatoes, olives, and garlic in small bowl to make
dressing. Stir 1 tbsp dressing into cooked quinoa. Toss arugula with 1 tbsp dressing.
Arrange arugula on plate, add 2/3 cup quinoa and 2oz. goat cheese to top. Top salad with 3 slices zucchini,
2 slices pepper, 1 tbsp dressing.
nutritional information
Serving Size: 1 cup Calories: 305 Protein: 9g Total Fat: 21g
Saturated Fat: 5g Carbohydrate: 24g Cholesterol: 10mg Sodium: 177mg
Rosemary Ingredients
1/4 cup raw almonds 1 tablespoon fresh rosemary,
Almond 1/4 cup olive oil chopped
3 cloves or 1 tablespoon garlic, 2 15 ounce cans cannellini
WhiteBean minced beans, rinsed and drained

Dip
directions
Toast almonds in skillet over medium high heat, 2-3 minutes, or until beginning to
brown, shaking pan constantly. Set aside.
Heat oil in skillet over medium-high heat. Add garlic and rosemary, and saut 1-2
minutes or until fragrant. Transfer oil mixture to food processor.
Add beans and process until smooth. Add almonds and process until finely chopped.
Thin with 2 tablespoons water and season with salt and pepper, if desired
nutritional information
Serving Size: 1 cup Calories: 91 Protein: 4g Total Fat: 4g
Saturated Fat: <1g Carbohydrate: 9g Cholesterol: 0mg Sodium: 62mg
Ingredients
Edamame 1 1/4 cup frozen shelled
edamame, thawed
Pt 1/2 cup walnut
1/3 cup mint leaves, packed
1 green onion, chopped
1/2 teaspoon salt
3 tablespoon lemon juice
directions
Puree edamame, walnuts, mint, green onion, and salt in food processor until finely
chopped
With motor running add lemon juice and 3 tablespoons water. Process until smooth.
Serve on sliced baguette with cucumber slices
nutritional information
Serving Size: 1/2 cup Calories: 294 Protein: 14g Total Fat: 12g
Saturated Fat: 1g Carbohydrate: 36g Cholesterol: 0mg Sodium: 806mg

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