Crunchy Asian Salad

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Countdown to Easter: 2 Days!

This is a great springtime salad to contribute to an Easter banquet

Ingredients: 

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  • 1 large head of Napa cabbage
  • 1/2 head of cabbage
  • 1 package pre-chopped purple cabbage
  • 1 package pre-chopped carrots
  • 5 green onions, sliced
  • 1/2 c. toasted sliced almonds
  • Optional: 1 Tbsp. sesame seeds
  • Soy Ginger dressing (Trader Joe’s) or other low-fat/low-sugar asian style dressing
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Toss salad to spread dressing out thinly & evenly

Enjoy this crunchy salad & share with friends & family

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You could also add chicken for some protein & make it a Chinese Chicken Salad

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Pork Spring Rolls

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This simple pork spring roll recipe is full of flavor and has the protein to fill you up and carry you through the day.

Ingredients:  Yields about 4 servings

  • 1 lb. pork loin cutlets
  • 1 head napa cabbage (about 3 c. shredded)
  • 1 small red bell pepper
  • 4 large romaine lettuce leaves
  • 1 Tbsp. asian fish sauce
  • 1 Tbsp. fresh lime juice
  • 2 tsp. fresh ginger, minced
  • 1 garlic clove, minced
  • 1 tsp. extra virgin olive oil
  • Pinch red pepper flakes
  • Sea salt & ground pepper

Directions: 

  1. In a large pan coat with olive oil and add pork cutlets.  Season with a little sea salt & pepper.
  2. Cook on medium high until one side of the pork is browned.
  3. Flip, turn heat down to medium-low, and cook until no longer pink, yet still juicy. Set asideIMG_5767
  4. Whisk together fish sauce, lime juice, ginger, garlic & red pepper flakes in  a small bowl
  5. Shred napa cabbage and slice red bell pepper into thin slices      IMG_5769IMG_5770
  6. Slice the pork into thin slices                                                                     IMG_5771
  7. Toss the pork with 1 tablespoon of dressing mixture                IMG_5774
  8. Toss the cabbage and red bell pepper with the remainder of the dressing                            IMG_5773
  9. Lay the romaine lettuce leaves on a plate and fill with cabbage mixture and pork.  Eat open-faced

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For my Vietnamese Spring Roll recipe, click HERE!

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Healthy House Salad

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Sometimes I just crave a typical house salad with ranch dressing.  I found this great new all-natural ranch dressing made with yogurt.  It has a small fraction of the amount of fat than traditional ranch dressing and tastes even better as it is not thick and artificial.  Bolthouse Farms has a whole line of these yogurt dressings found in the chilled section.

Ingredients:

  • Romaine, Green Leaf, or Butter Lettuce
  • Diced vine-ripened or roma tomato
  • Shaved carrots
  • Diced avocado (about 1/4 an avocado)
  • Diced cucumber
  • Bolthouse Farms Ranch dressing made with yogurt
  • Cracked pepper

Enjoy this refreshing, basic salad without the guilt of a fatty ranch dressing!

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Nutty Tuna Salad Sandwich on Rye

A person can only eat so many traditional deli meat sandwiches in the office or at school.  I always like to vary the lunches that I pack & sandwiches are usually the easiest.

This is an extremely flavorful combination for a tuna sandwich.  If you don’t like tuna you could use these same base ingredients for a chicken or egg salad sandwich instead.

Ingredients: Makes 2 servings 

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+ Paprika & Optional: Cayenne pepper for spiciness

  • 1 can solid white albacore tuna
  • 1/4 c. shredded carrots
  • 1/8 c. shelled sunflower seeds
  • 1 & 1/2 Tbsp Mayonaise made with olive oil
  • 1/2 tsp. paprika
  • Dave’s Killer Rye Bread (or a different slice of 100% whole wheat bread)
  • 1 & 1/2 Tbsp. all-natural guacamole or a few slices of avocado
  • 1/8 c. sprouts or microgreens
  • A few lettuce leaves (Spring mix includes the best deep green leaves)
  • Optional: Cayenne pepper to taste for your desired spiciness
  • Sea salt & pepper to taste

Directions:

  1. Toast 1 slice of bread while you are shredding the carrots IMG_5106
  2. In a tupperware container mix together the tuna, shredded carrots, sunflower seeds & mayo IMG_5107
  3. Add paprika, sea salt, pepper & (if you like) cayenne pepper to taste
  4. Once the bread has toasted, coat it with guacamole & top with sprouts & lettuce IMG_5108
  5. Then top with half of the tuna mixture.  Save the other half for tomorrow’s lunch
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I always eat my sandwiches open-faced in order to limit the amount of bread/carbs I eat in a day.  It is even more flavorful this way because all that bread isn’t in the way!

Enjoy your flavor-filled & protein-packed lunch!

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Veggie Bagel Sandwich

This is one of my go-to lunch choices.  I am always brainstorming interesting lunch ideas to take with me to school or work rather than the typical deli meat sandwich.

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All you need is:

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  • 100% Whole Wheat bagel thins
  • Light cream cheese (use about 2 tbsp)
  • Alfalfa sprouts
  • Butter lettuce or Romaine lettuce
  • Vine-ripened tomatoes
  • Cucumber
  • Sea Salt
  • Cracked pepper

Directions:

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  1. While the bagel thin is toasting chop up your veggies
  2. Slather bagel thin with a little cream cheese
  3. Top it off with all the veggies
  4. Eat it open-faced at home or if you’re taking it on the go carefully put both sides together and cut it in half
  5. Store in aluminum foil so that the bagel thin doesn’t get soggy
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Tada! The leaning tower of veggies

Enjoy! This is such a tasty way to get those vegetables & leafy greens into your diet.  All your co-workers or classmates will be drooling over your colorful lunch creation–share with your friends!

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