Baby Spinach Salad with Sesame Ginger Dressing
What you’ll need:
The Dressing:
1/4 cup peanut oil
3 Tbsp seasoned rice vinegar
1 1/2 Tbsp honey, agave nectar or maple syrup
1 tsp toasted sesame oil
1 Tbsp low sodium soy sauce
1 tsp fresh grated ginger root
1 tsp sesame seeds
The Salad:
6 oz fresh baby spinach
1 small can of mandarin oranges drained (fresh navel or ruby red grapefruit can be substituted)
1/2 Avocado
8 oz chicken breast
1/4 cup sliced green onions
1/4 cup slivered almonds toasted
Preparation:
In a small bowl combine dressing ingredients. Cover and set aside.
In a larger bowl, add all salad ingredients except almonds and avocado.
In a small saute pan, toast almonds lightly. Remove and cool for about 5 minutes.
Toss salad together with all ingredients and dressing. Top with sliced avocado and sesame seeds.
Feel free to mix this up a little. Play around with different veggies and fruit. I added chicken to this salad but you can omit the chicken and use any protein of your choice. You can make this completely vegan if you like. You can also use a variety of nut substitutions. Cashews, pecans and walnuts would all work well with this salad. If you need a zero calorie sweetener, I highly recommend a stevia brand above any artificial sugars.
ENJOY
Eat well, live well…it’s what I do!
xoxo,
JK
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Resurrected Oats
Maple and Fruit Steel-Cut Oatmeal
- This is how oatmeal should be done!
I love to strip excuses away from anyone who thinks that they can’t reproduce an absolutely fabulous upgrade of fast food. I know that McD’s has ads on TV now for their maple and fruit oatmeal. I immediately thought, I can turn that into a protein packed, fiber rich, super filling breakfast. I dissected the visual ingredients and used my unusually keen palate to create something that’s too delicious and so good for you! So, for your tasting pleasure and enjoyment, the recipe is as follows:
For the oatmeal
1 cup of steel-cut oats (not rolled oats)
4 cups apple juice
1/2 tsp salt
1 tsp cinnamon or 1 cinnamon stick
1 tbsp of butter or coconut oil (vegan)
2 tbsp of brown sugar
Fresh fruit topping
1 apple cored and diced
2 tbsp dried cranberries
2 tbsp golden raisins or regular Thompson(purple ones)
juice of an orange
The Maple part
A drizzle of 100 % grade A or B maple syrup
Pancake syrup WILL NOT do!
To Prepare: I like to use a rice cooker but for those that don’t have one just use a 2 quart pot. Some instructions need you to soak the oats the night before. If you have a rice cooker it’s not necessary. Combine the oats, juice, cinnamon, and salt. Over medium low heat. Cook the oats for 35 to 45 minutes. This can all be prepared in advance if time is of the essence in the morning. While oats are cooking, prepare the fruit topping. Juice the orange first so when you slice the apple you can immediately pour over. This technique will stop the apple from turning brown. Then mix in the dried fruits and set aside. The oats should soften and become like a porridge. While still hot add brown sugar and butter or coconut oil. Top with about half of the fruit mixture and drizzle the maple syrup over the top. Any unused fruit should be stored in an airtight container in the refrigerator. Enjoy!
This recipe should yield about 4 1 cup portions of oatmeal
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Welcome to Jalil’s Kitchen!
Welcome to my world of food, fitness and nutrition but mostly food Eat well, live well…it’s what I do!
XO,
JK
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