Soups & Salads
Displaying 1 — 10 of 12
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Moroccan Chicken Stew
Scott Hagnas
| March 1 2013 |
Soups & Salads
This recipe is super-sized, so you'll have lots of leftovers. Adjust accordingly if your needs are different!
Active time: 30 minutes
Total time: 1 hour 20 minutes
• 5 Tbsp. coconut oil (divided)
• 1 lemon, sliced thinly crosswise (remove any seeds)
• 3 lbs. chicken breasts or thighs, diced
• 2 onions, chopped
• 4 cinnamon sticks
• 2 tsp. cumin
• 2 tsp. cumin seeds
• 2 tsp. orange peel
• 1 tsp. coriander
• 1 quart chicken stock or...
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Zucchini Salad
Scott Hagnas
| June 1 2010 |
Soups & Salads
Time: 5 minutes• 1 lb zucchini• 3/4 cup cherry tomatoes, halved• 2 hard boiled eggs, chopped• 1 Tbsp olive oil• 1 tsp thyme• 1 tsp apple cider vinegar• sea salt and pepper to tasteCut both ends off of the zucchini. Shred in a food processor, or grate by hand. Add the zuchs to a big bowl, along with all of the remaining ingredients. Toss well.Nutrition/Zone info: 4 servings at 1/3 carb block, 1/2 protein block, 4 fat blocks. (3g carb, 3.5g prot, 6g fat)...
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Chicken Apple Salad
Scott Hagnas
| May 1 2009 |
Soups & Salads
Time: 25 minutes• 6 oz chicken• 6 cups shredded cabbage• 1/2 Grannysmith apple• 1/2 tsp allspice• 1/8 tsp cloves• olive oil• sea salt and pepper to tasteDice the chicken. Heat 1 tsp of olive oil in a skillet over medium heat. Add the chicken, allspice, and cloves. Saute, tossing often, until the chicken is cooked thru. Shred the cabbage into a large salad bowl. Slice half of an apple into very thin slices and set them aside.Once th...
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Fall Squash Salad
Scott Hagnas
| December 1 2008 |
Soups & Salads
Time: 35 minutes• 1 Delicata squash• 3 1/2 Tbsp olive oil (divided)• 2 tsp lemon juice• 1 tsp Dijon mustard• 2 tsp balsamic vinegar• 1 tsp lemon peel• 2 Tbsp pine nuts• sea salt• veggie mix - 8 mixed cups of the following fall vegetables: Lacinato kale, Curly kale, chard, radicchio, frisee.Preheat your oven to 350 degrees. Cut the squash in half lengthwise, then scoop out the seeds. Chop the squash into cubes, then toss with 2 Tbsp o...
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Tangy Strawberry Soup
Scott Hagnas
| August 1 2008 |
Soups & Salads
Prep time: 10 minutesChilling time: 2 hours• 1 quart strawberries• 4 Tbsp balsamic vinegar, divided• 1/2 tsp cinnamon• 1/2 tsp orange zest• 1/2 tsp lemon zest• 1 Tbsp orange juice• 1/2 cup coconut milkRemove the stems from all of the strawberries. Reserve 10-20 strawberries; cut these berries into thin slices. Place in a bowl, then drizzle with 2 Tbsp of balsamic vinegar. Cover and chill in the refrigerator for two hours.Puree the rest of the strawberries i...
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Pork & Roasted Veggie Salad
Scott Hagnas
| May 1 2008 |
Soups & Salads
Time: 30 minutes• 10 oz leftover pork loin• 6 cups of herb salad mix• 3/4 cup roasted asparagus• 3/4 cup roasted zucchini• 1 cup roasted yam and sweet potato mix• seasonings of your choice (see below)• olive oil• pepper to taste• sea salt to tasteFirst, roast your veggies.* Chop the yam and sweet potatoes into small cubes. Slice the zuchs into 1/4 inch thick discs, and break off the woody ends of the asparagus. Toss all of the veggies onto a roas...
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Cantaloupe & Cucumber Salad
Scott Hagnas
| September 1 2007 |
Soups & Salads
Time: 15 minutes• 1 cantaloupe• 1 cucumber• 1/4 cup chopped cilantro• 1/4 cup chopped macadamia nuts• 1 Tbsp lime juice• 1 Tbsp hoisin sauceHalf the melon, then remove the seeds. Cut the melon into wedges about 1 to 1 1/2 inches thick, then slice off the rind. Slice the wedges into cubes, and place into a salad bowl.Cut the ends off of the cucumber, then cut it into quarters lengthwise. Remove the seeds. Slice each quarter lengthwise again, then chop into small cub...
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Curried Veggie Salad
Scott Hagnas
| May 1 2007 |
Soups & Salads
Time: 7 minutes • 2 Tbsp mayonnaise (see mayo recipe) • 1/4 tsp curry powder • pepper • 1 1/4 C white cabbage, chopped • 1 C red cabbage, chopped • 1 C celery, chopped • 3 radishes, chopped Add mayo, curry, and pepper to a salad bowl. Mix well. Chop the veggies. Next, place all of the veggies in your salad bowl, then toss well to coat with the mayonnaise. Zone info: 1 serving at 2 carb blocks, 18 fat blocks...
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Fall Salad
Nicki Violetti
| November 1 2006 |
Soups & Salads
This is a beautiful addition to any table. Enjoy!• Arugula• Endive• Fuyu persimmon, chopped• Pomegranate seeds• Chopped walnuts• LimeWash and dry arugula and slice endive into thin strips. Arrange on plate and top with persimmon and pomegranate seeds. Sprinkle with chopped walnuts and dress with olive oil and lime....
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Spicy Seafood Salad
Scotty Hagnas
| June 1 2006 |
Soups & Salads
Time - 12 minutes
· 1/2 lb salad shrimp· 2 Tbsp lime juice· 1/2 habanero chile, seeded, stemmed, and minced· 1 clove garlic, minced· 2/3 C onion, chopped fine· 1 avocado, diced· 1/2 C grape tomatoes, halved· 1/2 C chopped celery· 1 peach, diced· 1/4 C fresh cilantro· 4 C romaine lettuce
Marinate the shrimp in the lime juice for a couple of hours. Toss the seafood in a bowl with all of the other ingredients, exclu...
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Displaying 1 — 10 of 12
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