It’s a vital behavior to make extra food, planning ahead for leftovers for later meals and/or snacks. Egg salad is great for leftover snacks.
6-8 hard boiled organic eggs (cook for 9 minutes after water begins to boil)
2-3 tablespoons organic mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
Fresh cracked pepper to taste
1/2 peeled grapefruit per person, broken into sections/slices
left over steamed vegetables (i.e. broccoli, green beans, etc.), chopped
Chopped red or orange bell pepper
chopped fresh spinach, kale, chard, or broccoli
- Hard boil the eggs by cooking for 9 minutes after water begins to boil (use the timer on your oven or phone to prevent over-cooking); rinse in cold water; Dr. Camilla taught me the 9 minute rule to cook the eggs perfect;
- Peel eggs, rinsing to remove all pieces of egg shell; place in medium size mixing bowl
- Chop eggs
- Season with sea salt and fresh cracked black pepper
- Add remaining ingredients and mix well
- Serve with 1/2 grapefruit
2 lbs fresh tomatoes (vary if possible use yellow and red, heirloom tomatotes make this the best)
1 clove fresh garlic
1/2 purple onion sliced into thin rings
handful fresh basil leaves
3 tbs avocado, macadamia nut or extra virgin olive oil
2 tbs apple cider vinegar
sea salt to taste
fresh ground black pepper
fresh local herbs ( optional)
- Wash tomatoes. Remove green crowns.
- Cut tomatoes into one inch chunks and place in a bowl.
- Add chopped garlic, sliced onions, and shredded basil leaves.
- In a small jar mix the oil, vinegar, salt and pepper. You may also add seasonal herbs, fresh mint is my favorite to the dressing, Shake and mix into tomatoes.
- Add sliced avocado when prepared to serve.
2 cups packaged coleslaw mix (or make your own by combining chopped green and purple cabbage, shredded carrots, and maybe some orange bell pepper)
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup flaxseed oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed
- In a bowl combine the coleslaw mix, apple, celery and green peppers.
- In a small bowl, whisk remaining ingredients.
- Pour over coleslaw and toss to coat. (PALEO)
½ c. fresh squeezed oj
20 small mint leaves
2TBS fresh lime juice
- Slice berries and chill with orange juice (1-2hrs)
- Peel and half papaya.
- Remove seeds and cut into cubes.
- Mix with mint and lime juice and refridgerate.
- Combine all and enjoy!
3 celery ribs, chopped fine
2 red apples, chopped
1 green apple, chopped
1 pear, chopped
juice of 1 lemon
juice of 1 orange
1/4 cup medjool dates, chopped
1/2 cup raw pecans, chopped
green leaf or red leaf lettuce
- Place chopped apples and pear in bowl and pour lemon and orange juice over fruit to keep it from turning brown
- Stir to coat all, and allow to marinate for 10 minutes
- While the fruit is soaking, chop dates
- Drain soaking fruit, saving juice
- Add the chopped dates, along with the celery and HALF of the chopped pecans to the drained fruit
- Make dressing by combining the other half of the pecans in a food processor with the reserved orange and lemon juice and puree into a smooth ‘nut butter’ sauce
- Add puree to the salad and stir to blend flavors.
- Serve on a bed of deep green lettuce.
This salad is safe to dress and then store. It gets better after a day or so. And yes, we know that salads don’t usually count as a snack, but this one is so tasty that you’ll be looking forward to it by mid-morning!
1 bunch kale
4 carrots, shredded
2 cups red cabbage, shredded
1/2 cup olive or grapeseed oil,
2 tablespoon Dijon mustard
2 tablespoon pure maple syrup
- Combine salad ingredients
- Combine dressing and work thoroughly throughout the kale mixture!
This recipe takes about 30 minutes to hand chop, but stored in large Tupperware, it will keep fresh 4-5 days in the refrigerator. If you have a food processor or a mandolin, we suggest you use it to save on time. When you’re done, you’ll have a salad ready for the entire week that you can add many delicious things to: marinated artichoke hearts, Greek olives, sliced pears (with toasted walnuts – yummy!), avocados, leftover meat, or anything you can think of (okay, not Reese’s Pieces).
1/2 bunch spinach
1/2 bunch each of two parsley (regular and flat/Italian)
1/2 bunch dandelion greens
4-5 chard leafs
1/2 head/bunch Bok choy
1/2 head of Napa cabbage
6 celery stalks
1/2 bunch kale
2-3 zucchini, grated
2-3 carrot, grated
1-2 fresh lemon or lime
- Chop all vegetables (except zucchini and carrot which will be grated) to a medium size.
- As you place into large mixing bowl, periodically squeeze fresh lemon or lime juice onto salad for freshness.
- Serve with simple vinaigrette dressing.
- Serving tip: Tear up some green leaf or red leaf or romaine lettuce as a bed to put the chopped salad on top of – it adds some sweetness to the ‘heavy’ vegetable base of the chopped salad.