Adapted from Leo Galland, M.D. The Fat Resistance Diet

• 3 cups Baby Spinach (pre-washed bagged spinach will do)
• 1 hardboiled egg
• 1 medium apple, peeled and sliced
• 8 walnut halves
• pinch of salt
• freshly ground black pepper

Spread walnuts on a baking pan and bake at 350 degrees for 4-5 minutes, or until lightly browned.  Remove nuts from oven and let cool.   Empty spinach in a bowl and spread apple and walnuts over spinach.  Cut the egg in quarters and place on top of salad.  Season with salt and black pepper.   For dressing, drizzle walnut oil and lime juice over salad.

 

From Kathrine Page

Mix together:

• 1 bag frozen corn
• 1 can garbanzo beans, thoroughly rinsed and drained
• 1 can red beans, thoroughly rinsed and drained
• 1 can black beans, thoroughly rinsed and drained
• 1 red onion, chopped (or 4 green onions)
• 1 cup cilantro
• 3 tomatoes chopped
• 1 can chopped green chilies, drained
• 1/2 cup green tomatillo salsa
• 1/2 cup red salsa

Mix together then pour over the bean mixture:

• juice of 3 limes
• 1 teaspoon cumin
• 1 teaspoon chili pepper
• 1/4 cup olive oil
• dash of Tabasco (optional)

• 2-4 red potatoes, cut in about 1 inch cubes
• 1 zucchini, cut into cubes
• 1 yellow squash, cut into cubes
• 1 red onion, julienned
• 4-6 shitake mushroom caps sliced
• 4 cloves garlic, chopped
• 1 tablespoon or oregano, minced
• 3 tablespoons of sesame oil or olive oil
• 2 teaspooons Pink salt

Preheat oven to 425.  In a large skillet, mix entire ingredients and stir thoroughly, making sure veggies are coated well.  Put the skillet in the oven and cook for 20-30 minutes until lightly browned.

From Silvana’s Kitchen

Serves: 4

• 1 ½ cups quinoa
• ½ teaspoon salt
• Mom′s 15-Minute Tomato-Basil Sauce (see recipe below)
• 1 cup fresh spinach leaves
• Parmesan, for topping

1. In a medium saucepan, bring quinoa, salt and 2 ¾ cups
   water to a boil over high heat. Lower the heat, cover and simmer until the
   water is absorbed, about 12 minutes. Adjust salt if desired.
2. Add enough tomato sauce until the quinoa is well coated. Stir in the spinach and cook until just wilted, about 2 minutes. Top with parmesan.

• Angel hair pasta-wheat or gluten-free
• 1/3 cup freshly squeezed lemon juice
• 2 large garlic cloves, minced
• 1/2 teaspoon sea salt
• 1 1/2 teaspoon agave nectar or honey
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons olive oil
• 1/4 cup toasted pine nuts
• 1/4 cup fresh parsley, chopped
• Parmesan cheese, optional

In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil.

Empty the cooked noodles into a colander, draining water until water has emptied, or pat dry.  Return to pot.  Toss with lemon dressing, toasted nuts, and parsley.  Season to taste, adding extra olive oil, salt and pepper, if desired, or any other veggies desired.  Grate a small amount of Parmesan cheese on top of the noodles.

from www.naturalhealthyconcepts.com

• Cubes of cheese-mozzarella, muenster, farmer
• Grape tomatoes
• Chunks of fresh bell pepper
• Chunks of zucchini
• Chunks of cucumber
• Chunks of kohlrabi
• Grapes
• Cubes of cooked turkey or chicken

Thread any combination of the above on wooden skewers.