Cook with Barb Housemade salad

Cook with Barb Housemade salad #1 with dressing #1

Cook with Barb Housemade salad #1

Ingredients serves 1

1 handful organic mixed leaves

1/4 large organic carrot grated

2 slices red onion

2 baby heirloom tomatoes sliced into quarter

1/16 sliced purple cabbage

1/2 slice toasted sourdough bread then cubed

1tsp grated lactose free cheese

1 serve housemade dressing #1

Method 

Make housemade dressing #1

Slice, grate, cut ingredient as listed

Toast bread cut into cubes

Mix all ingredient together in bowl except dressing

Place mixed salad on plate

Serve dressing on side in ramekin

Can also be a salad in a jar with layering from bottom up :dressing on bottom, carrot, red cabbage , tomato ,croutons mixed leaves, red onion, cheese

Salad in a jar #2

800 Calories Day 2

Breakfast: not shown 1 slice sourdough toast

The 8 week blood sugar diet cookbook : speedy spicy beans recipe (no red pepper flakes) page 250

Morning Tea : kombucha 1/2 cup

Lunch:

Asian chicken salad

Afternoon Tea:

1/3 cup Rockmelon 1/2 slice lite ham, 2 crackers

Dinner: Chinese banquet (no rice)

Steamed Mini Dim Sum with lite sweet chili sauce

Homemade white garlic sauce w prawns

Asian greens (wombok, shallot, snow peas) & mushroom with chinese oyster sauce

Supper :  1 cup dry ginger ale zero sugar

Quick easy salads

Prawn miso & sesame salad

Prawn Miso & Sesame Salad (42 calories)

Ingredients Serves 1 

Dressing:

  • 1TB Thai Miso & Sesame Salad Dressing Bought ( ingredients included  soy, miso, garlic, ginger, sesame oil, sugar, vinegar)

Salad:

  • 37.5g mixed leaves ,
  •  0.2cup fresh bean sprouts,
  • 1tsp Asian dried garlic,
  • 25g King prawns Cooked,
  • 2.5g fresh mint ,
  • 5g fresh coriander

Method

  1. Mix Salad ingredients except prawns and garlic together.
  2. Place salad on serving plate.
  3. Top with Prawns, Dressing and Garlic

Asian chicken salad

Asian chicken salad (154 calories )

Ingredients serves 1

  • 60g mixed leaves,
  • 0.2 cup fresh bean sprouts,
  • 5g fresh mint,
  • 5g fresh coriander,
  • 15g red onion,
  • 30g cucumber ,
  • 60g cooked chicken,
  • 2tsp poonsin Vietnamese dressing

Method 

  1. Spray chicken on both sides with cooking spray and place in hot non stick skillet. Cook until sides turn white then flip chicken and cook on remaining side with lid on skillet (or cover pan with foil)
  2. Place Salad on plate and mix well with dressing
  3. Serve with hot chicken.

Recipes: Salads

Greek Salad

Ingredients Serves 1

  • 1 small handful mixed leaves
  • 10g organic feta sliced into 5 cubes
  • 3 cherry tomatoes
  • 1tsp sliced black olives
  • 1 slice red onion separated

Method

  1. Cut Feta into 5 slices
  2. Slice the red onion then separate
  3. Place leaves into serving bowl with remaining ingredients as listed.

 

Back to Basics Garden Salad with options: ham off the bone, avocado & Lite French Dressing

Garden Salad with Ham & Avocado

Ingredients Serve 1

  • 1 qty Back to basics garden salad
  • 3 slices Ham off the bone rolled
  • 1/2 avocado
  • 1Tb Lite French Dressing

Method:

  1.  Make Salad as per recipe
  2. Add ham and avocado to plate
  3. Drizzle dressing over salad.

Enjoy!

 

Lemongrass marinade

Lemongrass chicken Salad

Lemongrass Chicken Salad

Marinade

Ingredients serves 2

  • 1tsp Lemongrass sliced
  • 1tsp fish sauce
  • 1tsp minced garlic
  • 1tsp kepjap manis (*Indonesian sweet soy)
  • 1/4 cube palm sugar grated
  • 1 lime juiced
  • 1tsp 100% Pure Sesame Oil

Other Ingredients for meal

  • 1 Chicken Breast Fillet Cut into strips.
  • 1 Cup Mixed Leaves
  • 1 handful Fresh Coriander Leaves
  • 1tsp Poonsin Vietnamese Dressing

Method

  1. Place all the marinade ingredients into a glass mixing bowl (Not metal bowl as the lime juice reacts to metal for marinades)
  2. Slice and add Chicken to bowl and mix well
  3. Cover bowl with Clingfilm and leave in fridge to marinade a minimum of 20 minutes for flavours to develop.
  4. Pan Fry in non stick skillet.
  5. Place the mixed leaves in centre of serving plate.
  6. Top with coriander and chicken.
  7. Serve with dressing on the side.