by gwen@gwencottingham.com | Jan 6, 2021 | Recipes
Pasta Salad is a staple in many families. Making this easy and delicious food can get all kinds of healthy choices in your diet in a form that you will enjoy and the family won’t bulk at.
Ingredients
Pasta
6 oz. of pasta (uncooked)
1 bunch broccoli
1 red pepper, diced
1 green pepper, diced
1 cucumber; peeled, halved and cut into thin slices
1-2 green onions thinly sliced
3/4 cup of Zesty Italian Dressing
Zesty Italian Dressing
6 tbsp white wine vinegar
1 small squirt of Dijon mustard
3/4 cup olive oil
1 tsp onion powder
1-2 cloves finely minced garlic
1 tsp each of thyme, basil and oregano
Salt and pepper to taste
Add all ingredients in small jar and shake vigorously.
Instructions
Cook pasta al dente, drain and rinse with cold water. Cut broccoli into florets and cook in microwave for a minute or so. Rinse with cold water.
Put pasta, broccoli and the rest of the vegetables in a big bowl. Chill well. Just before serving, pour dressing over pasta and vegetables and stir well.
*You can add whatever vegetables you like, but don’t skip on the red pepper, it adds a wonderful sweetness to the salad.
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by gwen@gwencottingham.com | Jan 6, 2021 | Recipes
Ingredients
Dressing
2 tbsp balsamic vinegar
Juice of one orange
1 tsp grated orange peel
2 cloves minced garlic
1 tsp Dijon mustard
2 tbsp oil
Pepper to taste
Salad
3 oz feta cheese
8 small beets, washed and trimmed
8 prunes, pitted and halved
1/2 cup canned chickpeas, drained and rinsed
1 bunch baby spinach
Beet greens
1/2 cup fresh parsley
Instructions
Place beets in a microwave-proof dish with 1 inch (2.5 cm) of water, and cover. Cook on high for 10-12 minutes, turning beets halfway through; let cool. Meanwhile, for dressing, combine vinegar, orange juice and peel, garlic and Dijon mustard. Whisk in oil, and season with pepper. When beets are cool, peel and slice. Combine with parsley, prunes and chickpeas. Drizzle salad with dressing and serve over spinach and beet greens.
Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me
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by gwen@gwencottingham.com | Jan 6, 2021 | Recipes
Ingredients
1/2 lb. bean sprouts
1 cucumber sliced
1 bunch radishes sliced
1 head fresh anise/fennel sliced
Cherry tomatoes
Sliced red onions or scallions to taste
Rice vinegar to taste
Instructions Combine all ingredients and toss with rice vinegar.
Serve on a bed of lettuce.
Serve on a bed of lettuce.
Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me
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by gwen@gwencottingham.com | Jan 6, 2021 | Recipes
Ingredients
2 heads broccoli (1 bunch), stems removed
1 head cauliflower stems removed
2½ cups shredded carrots
1/2 cup sunflower seeds
1/2 cup finely chopped fresh parsley
1/2 cup dried cranberries
4-6 tbsp fresh lemon juice, to taste
Salt and pepper to taste
Pure maple syrup, to drizzle on before serving
Instructions
In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into a large bowl. Now process the cauliflower (no stems) until fine and add into the bowl. Do the same with the carrots. Stir in the sunflower seeds, cranberries and parsley. Add lemon juice and seasonings to taste. Drizzle with maple syrup to taste. Note: You can save the stems for a stir-fry later on in the week. Makes approximately 10 cups.
Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me
(email me will be a link to email gwen@gwencottingham.com)
by gwen@gwencottingham.com | Jan 6, 2021 | Recipes
Ingredients
4 skinless, boneless chicken breasts
1 tsp oliveoil
8 cups romaine lettuce, washed and torn into bit-sized pieces
1 cucumber
1 cup mushroom sliced
1 cup green red, yellow, orange peppers, sliced
1 cup canned mandarin orange drained
4 tsp thinly sliced almonds
Salt and pepper to taste
Instructions
Preheat the grill to medium-high. Brush the chicken breasts with oil and season with salt and pepper. Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side depending on the thickness of the breasts. Transfer the chicken to a cutting board to cool. Slice chicken breasts into strips. Mix romaine lettuce, cucumber, mushrooms, peppers, orange slices and chicken strips together, sprinkle with almonds and drizzle with an organic dressing of choice. Serve.
Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me
(email me will be a link to email gwen@gwencottingham.com)
