A great way to get ready for a road trip, or even a day at the office, is to combine your salad ingredients the night before, in a tupperware, or even the container your salad greens come in, and leave the dressing off until you’re ready to eat! This way the salad doesn’t become soggy and unappealing. Give it a try!
salad greens (spinach, herb mix, kale, romaine)
1/2 cup cooked quinoa
1 handful walnuts
1 handful cranberries (unsweetened) or raisins
NOTE: I used a thicker, tahini based dressing with this salad and it was delightful!
Having leftover chili accomplishes a lot – snacks, lunches, another dinner and, in this case, a great breakfast.
2-3 tablespoons organic butter (or coconut oil)
2 organic eggs per person
Raw cheddar cheese – optional Leftover chili, warmed
Beat eggs well in glass bowl
Warm leftover chili in small sauce pan
Melt butter in a medium stainless steel skillet over medium heat
When butter bubbles, pour eggs into center of pan
Using a rubber or flexible plastic spatula, gently lift edge of eggs and tilt pan to allow a small amount of liquid egg to pour under cooking egg (see video demonstration); REPEAT a few times to get all liquid from center
Once egg is cooked (= no liquid): spoon warmed chili over one edge of cooking egg
This chili has vegetables added – stealth health for kids. It works for lunches, snacks as well as for dinner. In our house, this delicious leftover is used in the morning for chili cheese omelets. - Dr. Paul
2 Tbsp. olive oil
2 large onion
4 cloves garlic
2 red bell peppers
1 cup shredded carrot
1 cup chopped broccoli
2-3 lbs. ground meat – can be all-organic beef or any combination of beef, ground turkey, and/or pork
1 6 oz. can tomato paste
1/2 tsp. ground cumin
1 tsp. chili powder (add more or less to taste)
Sea salt and pepper to taste
Two 28 oz. cans diced tomatoes or 6 fresh tomatoes
Two 15 oz. cans of kidney beans
1 cup water
1\8 cup red wine vinegar
Avocado (optional) Optional: Raw cheddar cheese (available at Trader Joe’s)
Heat oil over low-medium heat.
Add onion, garlic, bell pepper, carrot, and broccoli.
Cook, stirring occasionally,12 to 15 minutes.
Add the meat, increase heat, and stir meat up with spoon, cooking 8-10 minutes.
Add tomato paste, cumin, chili powder, salt and pepper; cook, stirring for 2 minutes.
Add tomatoes, beans, and 1 cup water and bring to a boil.
Reduce heat and simmer, stirring occasionally, until slightly thickened, 25-30 minutes or longer.
Serve with avocado and optional shredded raw cheddar.
Dr. Camilla says: Start out not using too much of the spices, but figure out what is savory to your taste buds. The sea salt the key to help bring out the flavor. This recipe is enough to feed a family of four and leave some leftovers, which helps keep me from going crazy tyring to keep up with Stephen, who eats like a ‘food combine’. Try to always cook enough for next day’s lunch – this is a vital behavior!
2 lbs ground meat (organic grass fed beef, organic ground pork, turkey or combination)
4 garlic cloves, chopped
2 medium onions, chopped
2 large cans (28 oz) organic stewed tomatoes
3 large carrots
2 medium zucchini or summer squash (or broccoli), chopped and/or shredded
8 oz. fresh spinach
3 tablespoons extra virgin olive oil
1/4 cup of red wine (optional)
Turmeric (about 1/2 tsp)
Curry (optional – about 1/3 tsp)
Dried basil (about 1/2 tsp)
1-2 teaspoon sea salt (to taste)
Black pepper (to taste)
This recipe uses ONE LARGE STOCK POT
Mince the garlic; sauté in 3 tablespoons of olive oil on medium heat for 30 seconds
Add the chopped onion and stir until softened
Add the meat and stir until browned
Add spices, except pepper and salt
Add the tomatoes and squash (or broccoli), stir and simmer 10 minutes, stirring occasionally
Add the wine (optional)
Add sea salt and pepper to taste
Simmer for another 5-10 min
Using a potato peeler, julienne tool, or shredder, shred the carrots directly into the stew
Add spinach and simmer until the spinach has wilted