Power Lunch Recipes

Powerfood Salad:
I try to eat this salad every day....
Feel free to vary the ingredients to your likings, add your favorite herbs, nuts, berries or cheese, chicken , tuna.
1 cup of fresh baby leaf spinach
1 cup of chopped romain
1/2 cup of shredded red cabbage
1/2 cup tomatoes
1/4 cup chopped walnuts
1/4 cubed avocado
1/4 cup fresh blueberries
1/4 cup of dried cranberries
1/2 cup of shredded carrots
some crumbled blue cheese
2 table spoons of Ken's Lite rasberry vinegaret dressing

the above is for one serving ..
Power Turkey Sandwich with Avocado

This is so delicious, I really cant eat only one sandwich lol
Kids love it to!

3 Slices of oven baked low salt turkey breast
2 slices of bacon
1/2 avocado
2 thinly sliced tomatoe
finely choped thyme and tarragon about 1/4 teaspoon
teaspoon olive oil
teaspoon of fresh lemon juice
salt & pepper
2 slices of whole grain bread/oat bread
1 slice of cheese any cheese you prefer
I use fontina or swiss

On both slices of bread spread lighty with butter, add cheese , turkey, cooked bacon and tomatoe.  Set aside for one moment and cut your avocado in half scoop out of shell slice sideways in thin slices add olive oil , salt , pepper and lemon juice tarragon and thyme..coat well.  Now add to sandwich.  Heat griddle and toast your sandwich till golden brown on each side. 
Enjoy with a fresh glass of iced green tea with lemon and orange wedges


Broccoli With Artichoke Hearts



Prep Time: 5 mins
Total Time: 15 mins

  1. 1 Bring a small amount of water to boil and steam flowerets until bright green and crisp-tender,about 5 minutes.
  2. 2 Plunge into cold water to stop cooking, drain and set aside.
  3. 3 Heat oil in skillet over medium heat.
  4. 4 Add hot peppers and garlic and cook 1 minute.
  5. 5 Stir in artichoke hearts and cook about 3 minutes, remove from heat and stir in broccoli and lemon juice.
  6. 6 Transfer to serving bowl and serve immediately.


Escalopes of Salmon in Lime Sauce with Garden Balm

Ingredients:     1 cup fish stock
1 cup of dry white wine
1 cup of sweet white wine
1/2 star anise
2 ounces sweet butter
1 ounce garden balm (lemon balm or melissa) leaves
8 slices lime
8 escalopes of salmon (2 ounces each)
lemon salt
salt and freshly ground pepper

To Serve 4:

Reduce the fish stock and the white wine together with the anise to 1/3. Remove the anise
and work into the stock the cold butter, a little at a time. Season with salt and pepper.

Put aside 8 leaves of garden balm for decoration, blanch the rest quickly in boiling water, chill,
drain, and chop finely. Place the lime slices in the sauce and let them draw a few minutes.

Season the salmon with lemon salt and finely ground pepper.  Fry quickly in a very warm non-stick
 pan and place on warm plates. Remove the lime slices, and stir the balm leaves into the sauce. Pour
the sauce over the fish, place the lime on top and decorate with the balm leaves.

Enjoy this delicate dish with crisp salad greens, steamed asparagus or spinach, and tender freshly
steamed rice.