Shalini’s Pick

Shalini .G
Shalini .G

Welcome to our newest blog where our club members will share their favourite healthy recipes. Each recipe may be one that they have made themselves or simply found on the internet and fell in love with. If so, we’ll be sure to reference where each recipe came from.

This week is Shalini’s Pick. Scroll down and take a look!

Chicken Kale Salad

Ingredients:

4 oz cooked chicken
1 cup cauliflower
1 cup chick peas
1-2 cups of fresh kale
1/2 fresh lemon
dash of salt
dash of pepper
dash of olive oil


Directions:

Chicken and Kale Salad

Pre-cook chicken.
Set main ingredients.
Drizzle olive oil, pepper, salt.
Bake platter @ 350 for 10 minutes.
Prepare kale with lemon.
Add main ingredients.
Enjoy!


Macros:

Calories: 330
Fat: 14g
Carbohydrates: 15g
Protein: 36g


Reference

Facebook video

Kickstart Cookbook™
https://ryanengelfitness.com/kickstart

Apple Bok Choy Salad

Monthly Recipe

Apple Bok Choy Salad

  • 6 cups of finely chopped bok choy
  • 1 large apple shredded
  • 1 large carrot shredded
  • 1/2 cup chopped red onion
  • 1/2 cup unsweetened soy, hemp, or almond milk
  • 1/2 cup raw cashews or 1/4 cup raw cashew butter
  • 1/4 cup balsamic vinegar
  • 1/4 cup raisins
  • 1 teaspoon Dijon Mustard

Combine bok choy, apple, carrot, and chopping red onion in a bowl.Apple Bok Choy Salad.jpg

Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

Nutrition Facts: CALORIES 202, PROTEIN 7 g, CARBOHYDRATES 26g, TOTAL FAT 8.9g, SATURATED FAT  1.7g, SODIUM 89mg, FIBRE 4g, BETA-CAROTENE 1,383ug, VITAMIN C 20mg, CALCIUM 90mg, IRON 2.3mg, FOLATE 55ug, MAGNESIUM 74mg, ZINC 1.4mg, SELENIUM 4.2ug

 

Recipe can be found in “Eat to Live” by Joel Fuhrman, M.D. on page 116