September 22, 2012

Tuna & Grapefruit Salad w/ Grapefruit-Lemon Vinaigrette:

Ingredients:
- 6 Romaine Leaves (cut in bite size pieces)
- 1 Celery Stock (1/2 inch thick cut)
- Tomatoes (sliced/diced)
- 1 Can of Tuna in Water (rinsed)
- 4 Whole Red/White Grapefruits (cut into segments)

Vinaigrette:
- Fresh Grapefruit Juice (1 Tbsp)
- Lemon Juice (1 1/2 Tbsp)
- Extra Virgin Olive Oil (3 Tbsp)
- Black Pepper (2-3 pinches)
- Agave Nectar ( 1 1/2 tsp)

Apple, Avocado, Celery & Sunflower Seed Salad w/ Chile-Lemon Vinaigrette:

Ingredients:
- 2 Organic Granny Smith Apples (cut into chunks)
- 1 Avocado (diced; sprinkled w/ lemon for storage)
- 1 Celery Stock (1/2 inch thick cut)
- Raw, Unsalted Sunflower Seeds (handful)

Vinaigrette:
- Lemon Juice 2 Tbsp)
- Extra Virgin Olive Oil (4 Tbsp)
- Chile Powder (11/2 tsp)
- Agave Nectar (1 tsp)
- Black Pepper (pinch or two)

Spinach & Bell Pepper Pasta w/ Agave-Pepper Dressing:

Ingredients:
- Whole Wheat Fusilli Pasta (2 cups)
- Fresh/Frozen Spinach Leaves (1 1/2 cups)
- Fresh/Frozen Bell Peppers (1 cup)
- Onion (1/4 cup; diced)
- Canola Oil (1 Tbsp)
- Tomato Sauce (1/2 Tbsp)
- Celery Leaves (1/4 cup)

Dressing:
- Extra Virgin Olive Oil (2 Tbsp)
- Agave Nectar (1/2 tsp)
- Black Pepper (pinch or two)

Favorite Meal of the Day: Apple, Avocado, Celery & Sunflower Seed Salad w/ Chile-Lemon Vinaigrette