Salads

chicken sausage & veggie salad

Ingredients

• 2-3 cups salad greens (butter lettuce is my fave!)
• 1/2 organic cucumber
• local sprouts (I love clover sprouts)
• shredded carrots
• 1 tbsp raw pumkin seeds
• 1/3 c sun dried tomatoes
• 1-2 tbsp EVOO
• 1 Bilinski chicken sausage link 
• 1/2 avocado 
• black sesame seeds and sprouts for garnish

Instructions

1. Slice cucumber and avocado
2. Slice and cook sausage in skillet on medium heat until cooked thoroughly
3.  Toss with remaining ingredients and enjoy!

Kitchen sink spinach salad

Ingredients

• 2-3 cups spinach
• 1/4 c cucumber
• 1/2 orange
• 1/4 c carrots
• 1/4 c clover sprouts
• 1/2 avocado
• 1 pasture raised egg
• 1/4 c green apple
• 1/4 c blackberries
• 1/4 c zuchinni 
• 1-2 tbsp EVOO
• 1 tbsp red pepper flakes + sesame seeds

Instructions

1. Slice cucmber, orange, avocado, carrots, apple, zuchinni and top over spinach
2. Toss with EVOO and greens and sprouts
3. Topp with boiled egg and spices and enjoy!

Chicken Nugget Citris Kale Salad (Gluten Free)

ingredients

• 12 pasture-raised organic chicken breast tenders
• 1/2 cup gluten free rice flour
• 2 large pasture-raised eggs whisked
• splash almond milk
• 2 cups gluten free rice cereal
• 1 1/4 teaspoons sea salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 2-3 cups baby kale
• 1/2 orange
• 1/2 gala apples
• 1/4 c sprouts
• 1/4 fried brussel sprouts
• 1 tbsp EVOO

instructions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
2. Take out 3 shallow, flat-bottomed containers. I used some rectangular glass Tupperware.
3. In the first bowl, add the rice flour.
4. The eggs and almond milk go in the second bowl. Whisk to combine well.
5. In the bowl of a food processor, add the cereal and spices. Pulse multiple times until it resembles bread crumbs. Add this mixture to the third bowl.
6. Take a chicken tender and dip into the rice flour, making sure it's completely coated. Add the tender to the egg mixture and let any excess drip off into the container. Lastly, dip the tender into the cereal-herb mixture, making sure that is completely coated well with no bare spots at all.
7. Transfer the covered chicken tender to the baking sheet, and repeat this process with the remaining chicken.
8. If you have some sort of cooking spray, be sure to spray the top of the tenders. If you do not, do not worry about it; it will just help them brown a bit more.
9. Bake at 425 degrees Fahrenheit for 10 minutes on the top rack. Turn the oven to a high broil for 3 minutes. Flip them over and cook for an additional 4 minutes at 425 again. Return the temperature to a high broil and broil for the last 3 minutes.
10. Cut chicken fingers into pieces and toss with remaining ingredients
11. Enjoy!

salmon vegan pesto salad

Ingredients

• 3 cups arugula greens
• 1/4 avocado
• 1/2 cup roasted broccoli
• 1/3 c strawberries 
• 2 tbsp pumpkin seeds
• 3 oz wild caught salmon
• black sesame seeds
• 1 tbsp vegan pesto 
• 1 tbsp hemp seeds
• 1-2 tbsp EVOO
• 1 tsp ghee

Instructions

1. Preheat oven to 375 degrees. Line a 4 sided baking sheet with aluminum foil.
2. In a glass measuring cup, combine melted ghee, lemon juice, garlic, and dill. Whisk together.
3. Pour ghee mixture directly over salmon.
4. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.
5. Toss greens with remaining ingredients and enjoy!

grapefruit + golden beet arugula salad

Ingredients

• 3 cups arugula
• 2-3 radishes
• 1/2 c golden beets (cooked)
• 1/2 c artichoke hearts (grilled)
• 1/3 c grapefruit
• 1/3 c avocado
• 1 tbsp pumkin seeds
• 1-2 tbsp EVOO 
• splash of lemon juice

Instructions

1. Slice grapefruit + beets + radishes + avocado
2. Toss all ingredients with EVOO and enjoy!