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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.

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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.

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SOUTHWESTERN CHOPPED SALAD WITH CILANTRO LIME DRESSING

For all you Southwestern and Tex-Mex fans- here is a Southwestern chopped salad

southwestern-chopped-salad-with-cilantro-lime-dressing

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…

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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.

Low Carb & Keto Deviled Chicken Salad

Low Carb & Keto Deviled Chicken Salad YUM and YUM!!!

low-carb-devilled-chicken-salad

Low Carb & Keto Deviled Chicken Salad

YUM and YUM!!!
▬▬▬▬▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬▬▬
¸¸.•*¨*•♫♪ FOR DAILY RECIPES, REMEDIES & FUN¸¸.•*¨*•♫♪
FOLLOW ME: https://www.facebook.com/kathy.jensen0120INGREDIENTS 1 whole chicken breast, cooked and cubed 1 hardboiled egg, chopped 1⁄2 cup celery, finely chopped 2 tablespoons mayonnaise 1 teaspoon Dijon mustard fresh chives or 1 green onion, snipped fine DIRECTIONS…

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Low Carb & Keto Deviled Chicken Salad

YUM and YUM!!!
▬▬▬▬▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬▬▬
¸¸.•*¨*•♫♪ FOR DAILY RECIPES, REMEDIES & FUN¸¸.•*¨*•♫♪
INGREDIENTS
1 whole chicken breast, cooked and cubed
1 hardboiled egg, chopped
1⁄2 cup celery, finely chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
fresh chives or 1 green onion, snipped fine
DIRECTIONS
Prepare whole chicken breast;grilled is tastier.
Cube and put in mixing bowl.
Mix in chopped hardboiled egg,celery, and green onions or chives.
Mix in mayonnaise and mustard.
Add salt and fresh ground pepper to taste.
Chill and enjoy
#2crazygals, #lowcarbs, #salad, #chicken, #salad, #kjensifymehealthy,

PALEO COCONUT-LIME FRUIT SALAD

PALEO COCONUT-LIME FRUIT SALAD

paleo-fruit-salad.jpg.jpeg

PALEO COCONUT-LIME FRUIT SALAD

Serves 4

Ingredients
2 cups strawberries, halved
2 cups honeydew melon, chopped into 1-inch cubes
1 mango, chopped
¼ cup coconut milk
4 teaspoons fresh lime juice
2 teaspoons fresh basil, chopped
½ teaspoon raw honey (best with raw or organic)
dash of sea salt

Combine strawberries, honeydew and mango in a medium-sized bowl.
In small bowl, whisk together coconut…

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PALEO COCONUT-LIME FRUIT SALAD Serves 4 Ingredients 2 cups strawberries, halved 2 cups honeydew melon, chopped into 1-inch cubes 1 mango, chopped ¼ cup coconut milk 4 teaspoons fresh lime juice 2 teaspoons fresh basil, chopped ½ teaspoon raw honey (best with raw or organic) dash of sea salt Combine strawberries, honeydew and mango in a medium-sized bowl. In small bowl, whisk together coconut…

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PALEO COCONUT-LIME FRUIT SALAD

PALEO COCONUT-LIME FRUIT SALAD

Serves 4

Ingredients
2 cups strawberries, halved
2 cups honeydew melon, chopped into 1-inch cubes
1 mango, chopped
1/4 cup coconut milk
4 teaspoons fresh lime juice
2 teaspoons fresh basil, chopped
1/2 teaspoon raw honey (best with raw or organic)
dash of sea salt

Combine strawberries, honeydew and mango in a medium-sized bowl.
In small bowl, whisk together coconut milk, lime juice, basil, honey and sea salt.
Pour over fruit and serve.

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Fruit Salad in Seconds

Fruit Salad in Seconds

Fruit Salad in Seconds From ALLRECIPES 4 Count Nutrition 70 Calories Total Time10 Minutes 6 SERVINGS Ingredients 1 pt strawberries (fresh, sliced) 1 lb seedless green grape (halved) 3 bananas (peeled and sliced) 8 ozs strawberry yogurt Directions In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately. ╔═════════════ ೋღ ღೋ ══════════════╗ LIKE SHARE…

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