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Issue 72: Carb-Controlled Recipes

Herb Baked Salmon with Creamed Style Spinach
Yield
: 4 servings

Ingredients:
4-6 oz. pieces of salmon
1 tablespoon Trocomare
1 teaspoon tarragon (dry)
1 teaspoon coriander crushed seeds
juice of 2 lemons
2 tablespoons of butter

Directions:
Marinate fish in herbs, spices and lemon juice for 1-2 hours. Sear in hot butter, 2 minutes on each side. Finish in oven 5 minutes at 385° F.


Creamed Style Spinach

Ingredients:
3 cups spinach, rough chopped
1 cup herbed goat’s cheese sauce
½ cup yogurt
2 tablespoons capers

Directions:
Combine and heat just enough to wilt spinach. Pour over salmon.

Source: Sheila Barcelo of Eden’s Gourmet in Central Florida

 

 

Italian Turkey Sausage and Peppers
Yield: 4 servings

Ingredients:
2 tablespoons olive oil
1 large onion, cut in half and sliced
2 green peppers, julienne
1 red pepper, julienne
1 large tomato, diced
4 Italian turkey sausages
Celtic sea salt

Directions:
Heat a heavy saucepan over medium heat. Add olive oil and sauté gently for 7 minutes. Add red and green peppers and cook over medium heat until very soft. Meanwhile, cook turkey sausage on the grill or in another pan with a little olive oil. In first sauce pan, add tomatoes to the peppers and onions, stirring through and through. Cover and reduce heat to low, cooking until tomato is incorporated into mixture for 6-8 minutes. Cut up sausage, add to mixture, heat through and through, and season to taste and serve. 

Source: Jason Longman of Atlanta


Chicken Supreme Salad
Yield:
1 serving

Ingredients:
1 oz. extra-virgin olive oil
2 oz. fresh green onions
2 oz. carrots
2 oz. red peppers
2 oz. apple
3 tablespoons balsamic honey Dijon dressing
3 oz. cooked and pulled chicken
1 cup chopped romaine lettuce
1 cup mixed field greens
2 oz. pecans
2 oz. white cheddar cheese
¼ oz. sunflower sprouts
1½ sliced oranges

Directions:
In a large sauté pan with the oil, sauté all vegetables, the apples, and chicken (sliced 1/4-inch thick) for 2-3 minutes. Add the dressing and continue to sauté one minute, tossing well. In a large salad bowl, place the romaine lettuce first, then the mixed field greens on top of the romaine lettuce. Do not mix. Add the sautéed vegetables and chicken to the top of the lettuce. Add cheese and pecans to the top of the vegetables. Place 1½  slices of orange cut in half on the side of the bowl. Add sprouts.

Source: James Thomas of R. Thomas Deluxe Grill in Atlanta

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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