Link

Secret Fruit Salad
Recipe from Metabolic Cookbook:

We all love salads of some type! Fruit salads can be so refreshingly delicious! Here is a Secret fruit salad with a twist… Try it on your family, it will be a hit! Enjoy!

Serves 3-4

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit with pudding powder and stir. Serve immediately or allow to sit overnight
Join us for more recipes like this.

Please FRIEND OR FOLLOW ME! I am always posting awesome stuff on my timeline! Facebook.com/Kathy.jensen0120
★ℒℴѵℯ★ℒℴѵℯ ℒℴѵℯ ℒℴѵℯ★ℒℴѵℯ★ ℒℴѵℯ★
Also checkout my group page Facebook.com/groups/kjensifyme.valentus

Who likes cookbooks? Keto Ultimate Cookbook has the best recipes… Get yours today!

Or you may Like Paleo Cooking? Check out Pete’s latest – Paleo Eats here!

LOVE OUR SLIMROAST COFFEE?

₡ღ✻✻ღϠ₡ღ✻✻ღϠ₡ღ✻✻ღϠ₡ღ✻✻ღϠ
Copyright © 2018 KJensifyme Healthy | Katharine, All rights reserved.
Health-Fitness and Nutrition
Our mailing address is:
To ensure you keep seeing KJensifyme Healthy | Katharine, besure to hit the Follow Button… And email kjensify56.sbc@gmail.com to subscribe my KJensifyme Healthy | Health and Wellness Newsletters!
Affiliate Link Disclosure:
Please be aware that when possible we use affiliate links along with product recommendation emails. We research all potential recommendations and bring you only program and product recommendations from the vendors we believe in.
Advertisements

Link

Shrimp, Avocado, and Grapefruit Salad

Shrimp | Avocado | and Grapefruit Salad | Low Carb | High Fat | Healthy Recipes

Whether on a low carb high fat eating plan or not, this is a delicious salad that can also be a meal!  Enjoy the Shrimp,Avocado and Grapefruit Salad!   Or switch up the ingredients with chicken, and other fruits!  Your options are limitless!  To your Health!

Shrimp-Avocado-Grapefruit SaladIngredients
2 1/2 tablespoons olive oil, divided
12 ounces peeled and deveined medium shrimp
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 grapefruit
2 tablespoons chopped fresh tarragon
2 teaspoons brown sugar
1 teaspoon chopped shallots
6 cups chopped romaine lettuce
1 peeled avocado, cut into 12 wedges $

Preparation
1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.
2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

Do you like Paleo?  On February 7, 2018 I will be hold another Facebook class, this time GO PALEO!  This will be held within my facebook group KJensifyme’s Valentus Functional events pages!   Hope to see you there!

Be sure to Grab your copy of Pete’s Paleo Eats Cookbook!  Only a few 100’s copies left!   Get yours before they are all gone!

Friend me on Facebook,  Katharine Bertrim-Jensen
I am always posting AWESOME stuff!:

Join my newly reclaimed Healthy Recipes Support group for more delicious recipes!  KJensifyme Healthy’s Support/ Recipes

Copyright © 2018 KJensifyme Healthy | Katharine, All rights reserved.
 Health-Fitness and Nutrition
Our mailing address is:
To ensure you keep seeing KJensifyme Healthy | Katharine, besure to hit the Follow Button…  And email kjensify56.sbc@gmail.com to subscribe my KJensifyme Healthy | Health and Wellness Newsletters!
Affiliate Link Disclosure:
Please be aware that when possible we use affiliate links along with product recommendation emails. We research all potential recommendations and bring you only program and product recommendations from the vendors we believe in.

Link

Romaine-Salad
Simple Romaine Salad with Blueberries and Apple Cider Vinaigrette
Courtesy of warriorwife.com
Prep Time: 10-15 minutes | Serves: 2
I just love salads as they are so easy to fix and are very healthy.    Salads can be spruced up in many ways, using different ingredients.  A salad can be made as a side dish or a meal in itself!
I found this delicious Simple Romaine Salad on one of my favourite blog sites, WarriorWife.com.    This salad is great for summer bbq’s, gatherings, but can also be great for all year round, too, as a welcomed side dish to a luscious meal!   I am going to enjoy a Simple Romaine Salad tonight!    You as well, Enjoy!   and to your Health and Wellness!
Romaine-Salad (1)
Ingredients:
1-2 heads romaine (depending on the size), chopped
1 clamshell blueberries
1 cucumber, sliced
Kale sprouts (or sprouts of choice), to taste
Green olives, to taste
1 avocado, diced
½ pound ground pork, optional
Salt and freshly ground pepper, to taste
Garlic powder, to taste
Dressing:
¼ cup olive oil
1-2 tablespoons apple cider vinegar
1-2 teaspoons honey
2-3 teaspoons Dijon mustard
Garlic powder, to taste
Salt and freshly ground pepper, to taste
Directions:
1.) If using the pork, cook in a medium sized skillet over medium-high heat, breaking it up into pieces as it cooks. Remove from the heat when it is no longer pink, drain the liquid and season to taste with salt, pepper and garlic powder.
2.) Combine the salad ingredients in a bowl or on two plates. Whisk the dressing together in a small bowl and drizzle over salads before serving.
Enjoy!
Love Paleo Cooking?   Enjoy this Free Cookbook from Us!

Copyright © 2017 KJensifyme Healthy | Katharine, All rights reserved.
 Health-Fitness and Nutrition
Our mailing address is:
To ensure you keep seeing KJensifyme Healthy | Katharine, besure to hit the Follow Button…  And email kjensify56.sbc@gmail.com to subscribe my KJensifyme Healthy | Health and Wellness Newsletters!
Affiliate Link Disclosure:
Please be aware that when possible we use affiliate links along with product recommendation emails. We research all potential recommendations and bring you only program and product recommendations from the vendors we believe in.

Link

Bacon Lettuce & Tomato Layered Salad
Bacon - lettuce - tomato layered salad
INGREDIENTS
SERVINGS 6-10
1 lb bacon, cooked crisp and crumbled
1 tablespoon bacon drippings
1 cup mayonnaise
1⁄4 cup sour cream
2 teaspoons white vinegar
1 clove garlic, minced
1⁄4 cup fresh basil, finely chopped
1⁄8 teaspoon ground black pepper
1⁄2 teaspoon seasoning salt (Lawrys)
2 teaspoons sugar
1 head iceberg lettuce, rinsed dried and shredded
2 large tomatoes, thinly sliced
1 small red onion, very finely sliced
2 cups seasoned croutons
DIRECTIONS
In a blender, mix together the reserved bacon drippings, mayonnaise, sour cream, vinegar, garlic, salt, pepper, sugar and basil blend dressing and set aside.
Layer lettuce, tomato, onion, in a 9X13 aluminum pan.
Spread mayonnaise mixture evenly over tomato,top with bacon.
Cover and chill 2 hours.
Just before serving top with,croutons.
Source – Food,com
✔ Like ✔ “Share” ✔ Tag ✔ Comment ✔ Repost
ღ FRIEND or FOLLOW ME! I am always posting awesome stuff on my timeline!
Katharine
KJensifyme Healthy | Health and Wellness
Eating healthy  is not giving up flavour!  Check out these awesome recipes – Chef Pete’s Paleo Eats!
Copyright © 2017 KJensifyme Healthy | Katharine, All rights reserved.
 Health-Fitness and Nutrition
Our mailing address is:
To ensure you keep seeing KJensifyme Healthy | Katharine, besure to hit the Follow Button…  And email kjensify56.sbc@gmail.com to subscribe my KJensifyme Healthy | Health and Wellness Newsletters!
Affiliate Link Disclosure:
Please be aware that when possible we use affiliate links along with product recommendation emails. We research all potential recommendations and bring you only program and product recommendations from the vendors we believe in.

Link

Citrusy Kale Salad W/ Blueberries and Pepitas

From the monthly calgiant.com e-newsletter. For a vegan version, replace the honey with an approved sugar of choice.

PREP 15 MINS
COOK 5 MINS
4 Servings

Citrusy Kale Salad w. blueberries and pepitas

Citrusy Kale Salad w. blueberries and pepitas

INGREDIENTS

1 bunch curly kale (I tried lacinato kale and next time will try Russian kale)
2 tablespoons extra virgin olive oil
3⁄4 teaspoon sea salt
1 lemon, juice and zest of
1 orange, juice and zest of
1teaspoon honey (or alternative sugar)
1⁄2avocado, cubed (second taste test or helping I skipped the avocado)
1cup fresh blueberries
2tablespoons pepitas (toasted)

DIRECTIONS
Variations-Instead of blueberries and pepitas try any of the following: blackberries and walnuts, sliced strawberries and pecans, raspberries and sliced almonds, marionberries and hazelnuts (<<–Oregon style!). I chose blackberry and walnut.

Remove kale leaves from the stem and chop into bite sized pieces (or tear using hands).

Place kale in a large bowl and drizzle 1 tablespoon olive oil and salt into leaves, massaging with hands. Do this for a few minutes, massaging the olive oil well into the leaves. Set aside. (Leaves should begin to wilt a little.).

Whisk together lemon and orange juice and zest, remaining 1 Tbsp olive oil and honey. Season with a small amount of salt and pepper to taste. Pour dressing over the kale leaves.

Add the avocado, berries and seeds and toss all together. Do not add the dressing, avocado, berries or seeds to the salad until just before serving.

Looking for a ways to lose excess Belly Fat?  Try this Proven 100% Success Rate …  The Lean Body Breakthrough!

 

Copyright © 2017 KJensifyme Healthy | Katharine, All rights reserved.
 Health-Fitness and Nutrition
Our mailing address is:
To ensure you keep seeing KJensifyme Healthy | Katharine, besure to hit the Follow Button…  And email kjensify56.sbc@gmail.com to subscribe my KJensifyme Healthy | Katharine Newsletters!
Affiliate Link Disclosure:
Please be aware that when possible we use affiliate links along with product recommendation emails. We research all potential recommendations and bring you only program and product recommendations from the vendors we believe in.

Link

Shrimp, Avocado, and Grapefruit Salad
Shrimp -Avocado- and Grapefruit Salad
Ingredients
2 1/2 tablespoons olive oil, divided
12 ounces peeled and deveined medium shrimp
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 grapefruit
2 tablespoons chopped fresh tarragon
2 teaspoons brown sugar
1 teaspoon chopped shallots
6 cups chopped romaine lettuce
1 peeled avocado, cut into 12 wedges $

Preparation
1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

Friend me on Facebook, I am always posting AWESOME stuff!:
 
Like KJensifyMe Fan Page:  http://www.facebook.com/kjensifymehealthy

Link

Parmesan-Crusted Chicken with Agurla Salad

Why just have a plain salad when you can have a Parmesan-Crusted Chicken with Agurla Salad!  Great combination for a great LCHF meal or side dish!  Dress up your chicken and enjoy a healthy salad meal or side dish!
INGREDIENTS Nutrition
1 tablespoon Dijon mustard, divided
1 tablespoon extra virgin olive oil, divided
1⁄2 teaspoon chopped fresh thyme
4 (6 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper, to taste
1⁄2 cup freshly grated parmesan cheese, divided (I’ve used store-bought in a pinch)
1⁄2 teaspoon water
4 cups packed arugula (I’ve also used a spring mix)
1 cup cherry tomatoes, halved
DIRECTIONS
Preheat the oven to 475 degrees.
In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
Season the chicken breasts, on both sides, with salt and pepper – then brush them all over with the mustard mixture.
Pat about 2 T. of the parmesan on EACH chicken breast (both sides) – it should take about 1/2 Cup total for all 4 breasts.
Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam – for easy release and clean-up).
Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
Spoon the salad onto plates, top with the chicken and serve!
Friend me on Facebook, I am always posting AWESOME stuff!:
https://www.facebook.com/kathy.jensen0120

Follow me on Pinterest:  https://www.pinterest.com/kjensifyMe/
Courtesy Food.com

Link

Mediterranean Salad
Prep Time: 15 minutes | Serves: 4


Who doesn’t love a Greek Salad?  Delicious taste of Feta Cheese, Black Olives mixed with veggies and mixed greens or Romaine Lettuce!  Simply, delectable!

Ingredients:

6-8 cups organic mixed greens or romaine, chopped
Salt and freshly ground black pepper
2 tablespoons organic lemon juice
2 tablespoons organic olive oil
1 tablespoons organic apple cider vinegar
1 teaspoon fresh organic oregano
2 cloves organic garlic, minced
2 organic tomatoes, diced
1 organic carrot, thinly sliced
1 small organic cucumber, chopped
1 organic roasted bell pepper, sliced
½ cup organic Kalamata olives, chopped
½ cup organic pepperoncini, sliced
Organic red onion, diced
Organic feta, optional


Directions:

1.) In a large bowl, toss the greens with the lemon juice, oil, vinegar, oregano and garlic until well coated. Season to taste with salt and pepper. Add the remaining ingredients and toss well before serving.

Courtesy of WarriorWife.com

Link

Cranberry Pecan Salad With Feta Cheese
Ingredients:

 
* 1 -2 cup salad greens
* 2 tablespoons crumbled feta cheese
* 2 tablespoons dried cranberries
* 2 tablespoons chopped pecans
* olive oil and vinegar dressing (I use My Favorite Oil and Vinegar Dressing) or raspberry vinaigrette dressing (I use My Favorite Oil and Vinegar Dressing)

Cranberry Pecan Salad with Feta Cheese
Directions:

  1.  Place salad greens in a bowl.
    2  Top with cheese, cranberries and pecans.
    3  Use as much dressing as you prefer, but I like to go light on the dressing.
    This recipe and more can be found at:  http://www.food.com/recipe/cranberry-pecan-salad-with-feta-cheese-209142

✻ღϠ₡ღ✻ Thank you for passing my things around friends!✻ღϠ₡ღ✻

┊ ┊ ┊ ☆ Follow me —> http://www.facebook.com/kathy.jensen0120
☆ ☆ Click and join us here—for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Healthy Weightloss!
<< http://www.facebook.com/groups/kjensifymehealthy  >>

Link

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO LIME DRESSING

For all you Southwestern and Tex-Mex fans- here is a Southwestern chopped salad to get the party going!  Add a side dish to your Tex-Mexican Dinner with this delicious Salad!  Your family will love it!   Enjoy!

Prep Time 15 minutes
Total Time 15 minutes
Yield 2 servings

A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing that will knock your socks off!

southwestern-chopped-salad-with-cilantro-lime-dressingINGREDIENTS

5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves 1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips, for garnish

celantro-lime-salad-dressingFOR THE CILANTRO LIME DRESSING
1 cup loosely packed cilantro, stems removed
1/2 cup Greek yogurt 2 cloves garlic Juice of 1 lime Pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar

INSTRUCTIONS
To make the dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and apple cider vinegar in a slow stream until emulsified; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado. Serve immediately, garnished with tortillas trips, if desired.