Thai Steak Salad w/ Spicy Peanut Dressing

Prep time: 10 minutes

Cook time: 10 minutes
Total time: 20 minutes



  • 1.5 lb. flank steak
  • Salt & pepper to season both sides of steak
  • 3 cups diced romaine lettuce
  • 2 cups thinly sliced Napa cabbage
  • 1 red pepper, julienne
  • 1 mango, thinly sliced
  • ¼ cup sliced red onion
  • 1 cup julienne cucumber
  • ½ cup julienne carrots
  • 1 tablespoon diced fresh mint

Spicy Peanut Dressing:

  • ¼ cup canola oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon peanut butter
  • 2 teaspoons soy sauce
  • 1 teaspoon dice fresh mint
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon Sriracha
  • 1 garlic clove, minced
  • Juice of one lime
  • Salt and pepper to taste


  1. Preheat grill to medium high heat.
  2. In a small bowl mix, rice wine vinegar, peanut butter, soy sauce, fresh mint, fresh ginger, Sriracha, garlic, lime juice, salt, and pepper.
  3. Slowly whisk in canola oil till thickened. Set aside.
  4. In a large bowl add romaine lettuce, Napa cabbage, red pepper, mango, red onion, cucumber, carrot, and fresh mint. Toss and set aside.
  5. Season both sides of the flank steak with salt and pepper. Place on grill.
  6. Grill each side of steak for 4-5 minutes.
  7. Remove from grill. Let sit for 2-3 minutes for juices to settle.
  8. Thinly slice the steak and place in salad bowl. Top with spicy peanut dressing. Serve.

Nutrition Information

Serving size: 1½ cups Calories: 376 Fat: 18 g Carbohydrates: 18 g Sugar: 9 g Sodium: 338 mg Fiber: 5 g Protein: 35 g Cholesterol: 56 mg


Sesame Kale Glow Bowl à Vegan and Gluten-free!

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes



  1. 1 cup quinoa
  2. 1 tablespoon coconut oil/sesame oil
  3. 1/2 of a red onion
  4. 1 clove garlic, minced
  5. 3 cups kale, de-stemmed + torn
  6. 2 cups broccoli florets (about 1 small head)
  7. 4 ounces of tempeh, chopped/crumbled
  8. 2 tablespoons tamari/soy sauce
  9. 2 tablespoons water
  10. Juice from 1/2 - 1 lime, depending on your liking
  11. 1/2 tablespoon Dijon mustard
  12. 1 teaspoon fresh ginger, minced (or powdered)
  13. 1/2 teaspoon black pepper
  14. Dash of red pepper flakes (optional)
  15. 2 tablespoons sesame seeds (black or white)


  1. Combine 1 cup quinoa with 2 cups water in a medium-sized pot. Bring to a boil and reduce heat to simmer for about 15 minutes or until all water has been absorbed.
  2. Meanwhile, in a small saucepan, melt the coconut oil on medium-high heat. Add the red onion and sauté for 2-3 minutes. Add the garlic, kale, broccoli and tempeh. Sauté for about 3 minutes.
  3. In a small bowl, combine the tamari, water, lime juice, Dijon mustard, ginger, pepper, red pepper flakes and sesame seeds. Add mixture to saucepan with vegetables and mix until well combined. Cook for about 2 more minutes.
  4. Once quinoa is finished cooking, scoop it into 2-3 bowls and top with the vegetable mixture. Add extra tamari/soy sauce as needed.


Winter Chicken and Kale Salad



1 boneless skinless chicken breast
1/2 Tb olive oil
ground coriander
salt & fresh pepper
18-20 small Brussels sprouts, outer leaves removed & cut in half
1 Tb olive oil
salt & fresh pepper
2 large eggs
1 small shallot, diced finely
2 Tb Dijon mustard
1/4 cup white wine vinegar
1/2 cup olive oil
salt & fresh pepper
1 bunch Lacinato kale, washed & chopped finely
2/3 cup cooked wild rice, black Venus rice, or dark barley
good quality blue cheese, sliced thinly
za’atar, garnish, optional


For the chicken breast, pre-heat the oven to 375˚F and heat the olive oil in an oven proof pan over medium-high heat. Season the breast generously with salt, pepper, and coriander. When the oil is hot, sear the chicken for 4 minutes on each side until golden brown. Transfer the pan with the chicken into the oven. Roast for 12-15 minutes depending on the thickness of the chicken breast. Set aside to rest for 5 minutes. Slice into 1/3″ slices on the diagonal.

For the Brussels, pre-heat the oven to 425˚F. Toss the Brussels with the oil, and a generous pinch of salt and fresh pepper. Place on a sheet pan and roast for 16-18 minutes until nicely browned and cooked through.

For the soft boiled eggs, boil a small pot of water. Once the water is at a rolling boil, carefully lower the eggs down into the water. Boil the eggs for exactly 6 minutes. Transfer the eggs immediately to an ice bath (bowl with ice water). Once the eggs are cool enough to handle, peel them gently.

For the shallot vinaigrette, combine all ingredients except for the olive oil in a small bowl. While whisking, slowly drizzle in the olive oil to emulsify the dressing. You can also put all the ingredients in a mason jar and shake them vigorously.

To assemble, toss the chopped kale with a few tablespoons of dressing. Place the dressed kale into 2 bowls. Then arrange the rice, Brussels, sliced blue cheese, chicken slices, and egg around the bowls. Cut the egg in half. Dress the salad with a little more of the vinaigrette. Enjoy!

Shrimp and Avocado Salad w/ Miso Dressing



For the salad:

  • 1 teaspoon minced garlic
  • ½ pound raw shrimp, tails removed
  • ½ tablespoon butter
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne
  • 1½ cups sliced avocados (2 small)
  • 1 cucumber
  • 4 cups chopped spinach or baby kale
  • Fresh chopped cilantro for topping
  • Peanuts for topping

For the dressing:

  • 1 1-inch piece of fresh peeled ginger
  • 3 tablespoons oil
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1½ tablespoons white miso (it's like a paste - you can buy it at many regular grocery stores)
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt



  1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Sauté for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
  2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
  3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.


Avocado Caprese Chicken Salad with Balsamic Vinaigrette

Prep time: 3 minutes

Cook time: 12 minutes

Total time: 15 minutes



  • 1 boneless skinless chicken breast
  • Salt & pepper to season chicken
  • ½ cup of halved fresh mozzarella balls
  • 1 avocado, diced
  • 6 oz. of fresh spring mix salad (about 3-4 cups)
  • ½ cup of halved cherry tomatoes
  • ¼ cup of fresh diced basil

Balsamic Vinaigrette:

  • 1 garlic clove, minced
  • 1 teaspoon of dry basil
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of lemon juice
  • ¼ cup of balsamic vinegar
  • ⅓ cup of olive oil
  • Salt & pepper to taste


  1. In a small bowl, mix garlic, dry basil, Dijon mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil & vinegar separation. Set aside.
  2. Heat grill to medium high heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
  3. In three small salad bowls, divide the spring mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
  4. Serve with balsamic vinaigrette

Nutrition Information

Serving size: 1 salad Calories: 498 Fat: 40 g Carbohydrates: 10 g Sugar: 4 g Sodium: 310 mg Fiber: 4 g Protein: 26 g Cholesterol: 65 mg