Delish Salads + Bowls

The original recipe is slightly different than how I make it. It asks for 1/2 white kidney beans as well as chopped parsley and a chopped hot pepper. It also serves it on a baguette, whereas we will serve it on anything, chicken or salmon is especially good.

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½ cup diced mango

½ red apple

2 tbsp red onion finely chopped

2 tbsp balsamic vinegar

1 tsp white sugar

1 tbsp cilantro

A few chilli flakes

Baguette, Brie and Olive Oil

• Combine fruit, vinegar, sugar and cilantro (and onion or peppers)

• Let flavours meld for at least 20 minutes.

• Lightly brush slices of baguette with olive oil and then toast under the broiler with small pieces of brie cheese on them. Watch the broiler carefully and top with fruit mixture.

1 lb (16 ounces) ground pork or beef

1 teaspoon minced garlic

1/2 of a shredded cabbage or whole bag of coleslaw mix

1/2 bag of stick carrots

1/4 cup low-sodium soy sauce (or liquid aminos for gluten-free)

1 teaspoon ground ginger

1 whole egg

2 teaspoons sriracha

1 tablespoon sesame oil

2 tablespoons sliced green onions

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• In a large skillet, brown the pork or beef until no longer pink. Drain the meat if it's really wet. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.

• Make a well in the center of the skillet and add the egg. Scramble until done over low heat.

• Stir in siracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and siracha if desired.

The original recipe started when I was seeing my nutritionist, Rachel.  She has done amazing things with her business and turned it from a one girl show to a super nutrition house. You  may have seen her on daytime news even. She now runs Caven Nutrition.  Her blog is worth checking out. The recipe I ended up with is this, I can't find my original anymore.

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4 or 5 apples of your choosing, sliced

I would say 20 brussel sprouts, quartered

1 or 2 sweet or red onions, sliced or in rings

Balsamic Vinegar to taste

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Cut bottom of brussel sprouts off and I peel of the top layers as well and compost, the slice in quarters. Fairly thin slices of apple and onion. Use a large, deep frying pan and add olive oil to the bottom to sauté everything. Add the lid and let everything steam for a bit, stir occasionally. Cook until apples are soft, but not mushy. I add a drizzle of balsamic vinegar to give a bit of a sweeter flavour.

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You can add sweet potato to this as well, but we prefer it without. You can also add toasted nuts or raisins and of course bacon is fun, but we don't add that either.