Watermelon Feta Salad

Ingredients:

2 cups watermelon, ½ inch cubes
1 cup English (hothouse) cucumber, half skin on, ½ inch cubes
¼ cup fresh mint leaves
½ cup reduced-fat feta cheese crumbles
optional: low-sodium chile-lime seasoning
2 tablespoon white balsamic vinegar
How to Make It:
1.Combine watermelon and cucumber in mixing bowl.
2.Chop mint utilizing “chiffonade” method.
3.Combine with feta and vinegar immediately before serving.

Mediterranean Quinoa Salad

Ingredients:

1 cup quinoa, uncooked
1 cup cucumbers, diced
4 oz grape tomatoes, halved
1 bell pepper, diced
¼ red onion, diced
¼ cup kalamata olives, sliced
¼ cup fresh parsley, chopped
1 tsp basil, julienned
1 tsp mint, julienned
1 can chickpeas, drained & rinsed
zest of one lemon
juice of one lemon
several glugs of olive oil
several glugs of white wine vinegar
salt & pepper, to taste
How to Make It:
1.Cook quinoa according to package instructions.
2. Combine cucumbers, tomatoes, bell pepper, red onion, olives, parsley, basil, mint, and chickpeas in a large bowl. Add cooked quinoa.
3. Top with lemon zest and juice. Add plenty of white wine vinegar and several glugs of olive oil. Season with salt & pepper.

Chicken & Veggie Curry

Ingredients:

1 lb. Fresh Thyme boneless, skinless chicken breasts and thighs
¼ cup Fresh Thyme plain nonfat Greek yogurt
2 tsp. grated fresh ginger
1 tsp. garam masala
1 Tbsp. Fresh Thyme extra-virgin olive oil
1 jar (16.5 oz.) Fresh Thyme Butter Chicken Simmer Sauce
1 cup 1-inch fresh green beans
¾ cup diced carrots
1 cup uncooked basmati rice, for serving
Naan flatbreads, for serving
Lime wedges, for serving
Chopped fresh cilantro, for garnish
How to Make It:
1.Pat chicken dry with paper towels; cut into 1-inch cubes. In a medium bowl, combine yogurt, ginger, and garam masala. Add chicken; toss until coated. Cover; marinate in the refrigerator for 30 to 60 minutes.
2.In a large, deep skillet, heat oil over medium-high heat. Brown chicken in two batches. Return all the chicken to the skillet. Stir in sauce, beans, and carrots; reduce heat to medium-low. Cover and gently simmer for 10 to 15 minutes or until chicken is cooked through, uncovering skillet during the last 2 minutes of cooking.
3. Meanwhile, cook rice according to package directions.
4.Serve curry over rice with naan and lime wedges. Garnish with cilantro, if desired.

Autumn Glory Apple Pad Thai Salad

Ingredients:

Ingredients for Dressing
2 tablespoons fresh lime juice
1 tablespoons coconut aminos
½ tablespoons honey
¼ cup + ½ tablespoons almond butter
1 teaspoon fresh ginger, grated
¼ cup coconut water

Ingredients for Salad
2 Autumn Glory® apples
1 orange
½ carrot, matchstick cut
¼ red bell peppers, matchstick cut
¼ yellow bell peppers, matchstick cut
½ cup red cabbage, chopped
Shelled edamame
Cilantro
How to Make It:
Whisk dressing ingredients together. Use more coconut water, if desiring a thinner consistency.

Juice the orange, and pour juice into a separate bowl. Spiralize Autumn Glory apples and immediately put the noodles in the bowl with orange juice. Make sure to completely coat noodles to prevent browning. If you do not have a spiralizer, chopping the apple works as well.

Mix apple noodles, carrots, bell peppers, and cabbage together in a bowl. Top with shelled edamame. Drizzle with almond butter dressing, and then garnish with chopped cilantro.


Chicken & Vegetable Pasta Salad

Ingredients:

12 oz. boneless skinless chicken breast
2 tsp. vegetable oil
1 cup/3 ¼ oz. cavatappi or your favorite pasta
1 cup/4 oz. medium diced zucchini
1 cup/4 oz. medium diced yellow squash
1 ¼ cups/8 oz. medium diced tomato
2 Tbsp./1 oz. lemon juice
¼ cup/¼ oz. chopped basil
2 Tbsp./¾ oz. capers roughly chopped
1 tsp. grated garlic
2 Tbsp./1 oz. extra virgin olive oil
How to Make It:
1.Heat a grill over high heat. Season the chicken with vegetable oil, salt and pepper. Grill until nicely charred on one side, about 3 minutes, then turn and repeat on the second side. Lower heat to medium and continue to cook, turning from time to time until the chicken is cooked through, about 15 minutes altogether. When cool enough to handle, chop or shred the chicken and place in a large bowl.
2.Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions to al dente. Drain, rinse under cold water to stop the cooking. Add to a bowl along with the zucchini, yellow squash, and tomato vegetable medley.
3.In a separate bowl, combine the lemon juice, basil, capers, and garlic. Whisk in the olive oil then toss with all of the other ingredients. Season to taste with salt and pepper.
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