Posts Tagged ‘cabbage salad’

A HUGE Salad = Leftovers!!!

cabbagesaladI just prepped a HUGE cabbage, lettuce, kale salad.  I am pairing it with bbq’d chicken thighs, corn on cob & baked sweet potato fries.  Leftovers are key to eating clean lunches.  Make an extra big dinner tonight and enjoy the leftovers.  What’s for dinner???

Salad Ingredients:
1 head organic napa cabbage
1 small head romaine lettuce
6-8 kale leaves (tear off stems)
2 grated carrots
1 small pear
1 small apple
1/4 cup or so of sprouted pumpkin seeds
2-3 stalks of celery

Dressing:
Avocado oil
Local raw organic honey
Organic mustard
Salt
Juice of a lemon

Chop up all salad ingredients, whisk salad dressing, toss & serve.  The dressing lasts for a few days in the fridge in a glass container.

Amy Approved = Creating Harmony Through Fitness & Whole Foods…

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Happy Easter, green Juice & cabbage salad!!

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We had an awesome Easter weekend! Charly had her first Easter egg hunt then Sunday we went to Hamilton’s for a very fun Easter dinner.

In the midst of our a Easter weekend Ben picked a bunch of goodies from our garden, juiced for us & I made a cabbage salad (cabbage & broccoli from garden!)

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His & her green Easter juice!!!

Lettuce (garden)
Spinach (garden)
Celery (garden)
Apple
Pear
Lemon
Carrots
Orange

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Amy’s Cabbage Salad:
1 head cabbage
Broccoli
1 bunch cilantro
1 carrott
1 pear

Dressing
Blackberry vinegar (found at Avila Farmers Market)
2 capfuls apple cider vinegar
Juice of 1 lemon
Pinch of coconut sugar
Sea salt

Chop everything up & put in bowl. Mix the dressing & pour on at least 1 hour before serving. Refrigerate & serve!

We added grilled turkey tenders & sliced avocado to our plates.

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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Garden Cabbage Salad

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Fresh from our garden today…. Here is what I used in my cabbage salad:
1 head cabbage
Carrots
Cilantro
Lemon basil
1 avocado
1 head broccoli
1 onion
1/4 cup raw pumpkin seeds

Dressing:
Juice of 1 lemon
3 capfuls Apple cider vinegar (ACV)
4 tbsps or so of balsamic vinegar
10 “turns” of salt
Dash of sugar
Dash of coconut aminos or bragg’s aminos

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Chop up all of the veggies.  Whisk the dressing ingredients in a separate bowl, pour on top, mix & refrigerate for at least one hour.  Serve cold.  ENJOY!

We paired our salad with a big marinated bbq’d chicken breast & my pulp crackers.  SOOOO yummy!

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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Have You Made My Cabbage Salad???


This is one of our favorite salads.  It is super healthy, tasty, easy & CLEAN!  I added a piece of wild salmon topped with lemon to my meal.  YUMMY!

INGREDIENTS:
1 head purple cabbage
1 jalapeno
1/2 large cucumber
1 large carrot (skin on), peeled
1 avocado
1 bunch cilantro
1/4 red onion
1/4 cup organic peanuts

DRESSING
3 capfuls Bragg’s raw apple cider vinegar
2 tbsps (or dash of) balsamic vinegar (I used fig vinegar)
1 tsp organic sugar OR 1 tbsp raw honey
Juice of 1 lemon
Sea Salt

Chop up all ingredients & put into bowl.  Whisk together all dressing ingredients in a separate bowl.  Top salad with dressing & peanuts & stir to mix.  Refrigerate for 20 minutes or so before serving.

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Eat Your Cabbage!

Why Cabbage is “Amy Approved”

¥ Excellent source of vitamin K & vitamin C
¥ Very good source of fiber, manganese, folate, vitamin B6 & potassium
¥ MORE omega-3 fatty acids called alpha-linolenic acid, or ALA in 100 calories of cabbage than there is in 100 calories of salmon!
¥ Cabbage is easily digested if you lightly sauté it, so add it to your stir fry’s
¥ Contains cancer-protective phytonutrients = LOVE
¥ 1 cup contains 2.6 grams of protein

Cabbage Salad

INGREDIENTS:
2 cups julienned radishes
2 julienned or grated carrots
1/2 cup broccoli cut up very small
2 cups thinly sliced Napa cabbage
1 jalapeno, seeded and julienned
½ cup chopped fresh cilantro

DRESSING:
2 tbsp apple cider vinegar
1 tbsp sesame oil
2 tsps brown rice syrup or organic honey
1 tsp flavored vinegar or balsamic
2 tbsp fresh squeezed lemon juice
¼ tsp sea salt

Place radishes, broccoli, carrots, Napa cabbage, jalapeno and cilantro in large mixing bowl and toss to combine. In separate small bowl, whisk together all dressing ingredients. Drizzle dressing over salad and toss to evenly coat and serve

SERVES 4

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This salad will last in the fridge for 2-3 days so make extra and be prepared for those chaotic evenings when you are tempted to eat out!

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