Teriyake Chicken Salad Recipe

For the Chicken:

Marinade

·         Soy Sauce

·         Mirin (Rice Wine, or sherry)

·         Honey

·         Ginger

·         Garlick

·         Chilli Flakes

For the Salad:

·         New Potatoes (or similar), cooked and cooled

·         Carrots (shredded)

·         Cucumber (sliced)

·         Spring Onions (finely sliced)

·         Bean Sprouts

·         Pinapple chunks

·         Unsalted peanuts (coarsely crushed)

·         Coriander (or parsley)

For the Salad Dressing

·         Peanut Butter

·         Soy Sauce

·         Lime Juice

·         1 fresh red chilly, deseeded and chopped

·         Pineapple Juice (I used a little of the juice from the tinned pinapple)

·         Honey to taste

Method:

Mix your marinade in a bowl split some into another bowl to use for basting the chicken later. Marinade the chicken for a few hours or overnight (although if you only have 30 minutes it will do). Cook the chicken in the oven or under the grill and after 10 minutes start to baste the chicken with the set aside marinade (this will allow it to turn out dark and sticky!)..

In a bowl mix your salad ingredients.

In a seperate bowl mix the dressing ingredients and whist till gloopy, combine with the salad and mix.

When the chicken is ready, allow to rest for 2-3 minutes, slice thinly and serve however you wish.

Smoked Salmon Sushi Salad

• 200 gm smoked salmon, thinly sliced
• 200 gm baby greens, to your preference
• 1/4 capsicum, finely diced
• 1 green onion, finely chopped (optional)
• 2 Tbsp lime juice

Seasonings:

• 1 tsp garlic, crushed
• 1 Tbsp balsamic vinegar
• 2 Tbsp extra virgin olive oil
• freshly grated black pepper, to taste

Method:

1.     Rinse baby greens, drain well and wipe dry with paper towels. Mix well with seasonings. Taste by yourself and adjust to your liking.

2.     Scatter half of capsicum and green onion over the baby greens. Arrange smoked salmon on top of the greens. Scatter over remaining capsicum, green onion. Drizzle over lime juice and some more olive oil. Season to taste. Cover and refrigerate for 30 to 45 minutes.

3.     Serve smoked salmon with toasted bread

Raspberry Almond Coffeecake

Ingredients

• 1 cup fresh raspberries
• 3 tablespoons brown sugar
• 1 cup all-purpose flour
• 1/3 cup white sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup sour cream
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 egg
• 1/4 cup sliced almonds
•  
• 1/4 cup sifted confectioners' sugar
• 1 teaspoon milk
• 1/4 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
2. Combine raspberries and brown sugar in a bowl. Set aside.
3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
4. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
5. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

allrecipes.com

Healthy Veggie Salad

A large salad meal with veggies and beans can carry you through the entire afternoon. This recipe is just a sample of what you can create yourself with your favorite ingredients.

Prep and Cook Time: 10 minutes Ingredients: 4 cups mixed salad greens 2 oz low-fat cheddar cheese 1/2 cup cucumber slices 1/2 cup tomato, diced 1/2 cup sliced red bell pepper 1/4 cup avocado, diced 1 cup garbanzo beans 1/2 cup crimini mushrooms 3 TBS sunflower seeds Dressing 1 TBS extra virgin olive oil 1 tsp lemon juice salt and pepper to taste

Directions:
Combine all ingredients. Toss with olive oil and lemon juice. Add salt and pepper to taste. 

Pear Smoothie

e.

INGREDIENTS:
5 oz. Prickly Pear Puree
1 Whole Gala Apple
One ½ Banana
1 Whole Peeled Orange
6 oz. Ice Cubes
¾ Table Spoon of Honey

PREPARATION:
Cut all ingredients into small pieces and place in blender. Blend on high speed for two minutes, serve with a strawberry garnish.