Servings: 1 | Calories 200
Ingredients:
1 apple, cored
1 cup spinach
2 stalk celery
1/2 cucumber
1/2 cup almond milk
1 tablespoon flax seed
juice of 1 lemon
1 1/2 cup ice
Directions:
Showing posts with label greens. Show all posts
Showing posts with label greens. Show all posts
Sunday, December 2, 2012
Cleanse & Detox Smoothie: Dairy, Sugar & Gluten Free
Servings: 1 | Calories 200
Ingredients:
1 apple, cored
1 cup spinach
2 stalk celery
1/2 cucumber
1/2 cup almond milk
1 tablespoon flax seed
juice of 1 lemon
1 1/2 cup ice
Directions:
Tuesday, July 17, 2012
Jamaican Jerk Steak and Pineapple Lettuce Wraps
1 lb. beef flank steak, trimmed of excess fat
2 Tbsp jerk seasoning
1/2 red bell pepper, diced
1 cup diced pineapple
1/4 cup thinly sliced green onion
Eat-Clean cooking spray
1/2 head iceberg lettuce, separated into 8 large leaves
1. Spread half of Jerk Seasoning on each side of flank steak. Cover and refrigerate for at least and hour, up to 24 hours.
2. In a small bowl combine red bell pepper, pineapple and green onion. Cover and refrigerate until ready to use.
3. When you are ready to cook steak, remove it from the refrigerator and let sit at room temperature for 15 minutes. Heat a grill of grill pan to medium-high heat. Spray both sides of steak with Eat-Clean cooking spray and place on grill.
Cook to desired doneness: medium-rare = 4-5 minutes per side.
Remove to a cutting board and let sit for 5 minutes.
4. Divide lettuce leaves among four plates, Thinly slice steak across grain and divide amond lettuce cups. Place 2 Tbsp of pineapple pepper mixture in each lettuce cup.
5. Roll lettuce around steak, pineapple, and pepper mixture to eat.
Servings 4 x 2 wraps
Calories: 240
Protein: 26g
Fat: 10g
2 Tbsp jerk seasoning
1/2 red bell pepper, diced
1 cup diced pineapple
1/4 cup thinly sliced green onion
Eat-Clean cooking spray
1/2 head iceberg lettuce, separated into 8 large leaves
1. Spread half of Jerk Seasoning on each side of flank steak. Cover and refrigerate for at least and hour, up to 24 hours.
2. In a small bowl combine red bell pepper, pineapple and green onion. Cover and refrigerate until ready to use.
3. When you are ready to cook steak, remove it from the refrigerator and let sit at room temperature for 15 minutes. Heat a grill of grill pan to medium-high heat. Spray both sides of steak with Eat-Clean cooking spray and place on grill.
Cook to desired doneness: medium-rare = 4-5 minutes per side.
Remove to a cutting board and let sit for 5 minutes.
4. Divide lettuce leaves among four plates, Thinly slice steak across grain and divide amond lettuce cups. Place 2 Tbsp of pineapple pepper mixture in each lettuce cup.
5. Roll lettuce around steak, pineapple, and pepper mixture to eat.
Servings 4 x 2 wraps
Calories: 240
Protein: 26g
Fat: 10g
Thursday, March 1, 2012
Pear Walnut Gorgonzola Salad
1 pear-julienne sliced
1/2 cup chopped toasted walnuts
2 oz Crumbled Gorgonzola
Honey-Dijon Balsamic Vinaigrette:
1 TBSP Balsamic Vinegar
1 tsp Dijon Mustard
1 TBSP Honey
2 tsp minced shallot
3 TBSP Extra Virgin Olive Oil
Pinch of salt
Few grinds of fresh pepper
Directions:
Heat a dry pan on medium and add the walnuts to toast. Stir often, and keep your eye on these, they will toast quickly (about 4-5 min).
Remove the walnuts from the heat once the walnuts are a light golden brown. Pour walnuts on a cutting board to cool.
Mix all the vinaigrette ingredients except olive oil together in a glass jar. Slowly add the olive oil while whisking, this will immerse the ingredients together.
Wash the pear, and slice into thin julienne strips.
Crumble the Gorgonzola cheese.
Toss the mixed greens with half the dressing. Add the dressing to the salad and toss again.
Top with pear, walnuts, and crumbled Gorgonzola and enjoy!
check out this recipe and more from the Midwest Vegetarian here
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