Lemon Herb Italian Dressing: 3 tablespoons olive oil 2 tablespoons fresh lemon juice (or bottled if you must) 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 ½ teaspoons oregano 1 teaspoon EACH parsley, basil 1/2 teaspoon EACH garlic powder, salt ¼ teaspoon black..

3 cups cooked bulgur 4 small blood oranges 12 green olives, pitted & sliced, about 2 1/2 tablespoons 1/2 cup cilantro & parsley combination, chopped 1 slim green onion, finely diced 1 tablespoon mint, chopped 1/4 cup pumpkin seeds..

1 cup dry quinoa 5 cups chopped butternut squash  4 cups spinach (or chopped kale) 1 medium apple 1 (15 oz) can chickpeas, rinsed and drained 1/2 cup pecans 3 tablespoons olive oil, divided 2 tablespoons apple cider vinegar..

For the Salad: 3 cups of shredded carrots 1/4 cup of raw cashews (chopped) 1 cup of cilantro 1/2 cup of green onion (chopped) For the Salmon: 1 pound of salmon filet (not frozen, with skin on) 1 teaspoon..

For the Chicken: 2 medium chicken breasts, organic preferred 1 ½ teaspoons cumin 1 t. chili powder ¼ teaspoon salt Juice of ½ lime (reserve other half for dressing) 1 tablespoon olive oil For the Salad: 2 cups romaine..

1 lb large shrimp peeled and deveined* 1 Tbsp olive oil 1 tsp chili powder 1 tsp ground cumin Salt and freshly ground black pepper 1 head romaine lettuce, chopped into bite size pieces 1 cup grape tomatoes, sliced..

Prepare salads by layering lettuce mix with veggies on top. Do this before cooking shrimp as it doesn’t take long for the shrimp.

Mix the 1 tablespoon olive oil, lime juice, cilantro, salt, cumin, and paprika in a large bowl or plastic bag. Add the chicken and mix with your hands (or shake bag, if using bag) until the chicken is fully..