Thursday, September 3, 2020

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  • 4 Servings
  • 6 Servings

Lunch:Spinach
And Black Bean Salad

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  • Nutrition

4 Cups Spinach

¼ Purple Onion

½ (14.5 oz) Can Black Beans, rinsed and drained

½ (14.5 oz) Can Whole Kernel Corn, rinsed and drained

½ Avocado, diced

½ Cup Shredded Cheddar Cheese, or Cheese of Choice

Ranch Dressing (store bought can be used, but dairy free recipe below)



8 Cups Spinach

1/2 Purple Onion, diced

1 (14.5 oz) Can Black Beans, rinsed and drained

1 (14.5 oz) Can Whole Kernel Corn, rinsed and drained

1 Avocado, diced

1 Cup Shredded Cheddar Cheese, or Cheese of Choice

Ranch Dressing (store bought can be used, but dairy free recipe below)

12 Cups Spinach

3/4 Purple Onion, diced

1 1/2 (14.5 oz) Can Black Beans, rinsed and drained

1 1/2 (14.5 oz) Can Whole Kernel Corn, rinsed and drained

1 1/2 Avocado, diced

1 1/2 Cup Shredded Cheddar Cheese, or Cheese of Choice

Ranch Dressing (store bought can be used, but dairy free recipe below)

Directions

1. Layer ingredients evenly between two bowls or plates, beginning with spinach and ending with cheese

2. Drizzle with dressing

Homemade Dairy Free Ranch

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  • Nutrition

1/4 Cup Mayonnaise

1/8 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

1/2 Tsp Fresh Dill or 1/2 tsp Dried

1/4 tsp Dried Parsley

1/2 tsp Green Onions, minced

1/4 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Salt

1/8 tsp Ground Black Pepper

1/2 Cup Mayonnaise

1/4 Cup Unsweetened Almond Milk

Juice from 1/2 Lemon

1 Tsp Fresh Dill or 1 tsp Dried

1/2 tsp Dried Parsley

1 tsp Green Onions, minced

1/2 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Salt

1/4 tsp Ground Black Pepper

3/4 Cup Mayonnaise

1/3 Cup Unsweetened Almond Milk

Juice from 1 ½ Lemons

1 1/2 Tsp Fresh Dill or 1 ½ tsp Dried

3/4 tsp Dried Parsley

1 1/2 tsp Green Onions, minced

3/4 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Salt

1/3 tsp Ground Black Pepper

Directions

1. Whisk all ingredients together until smooth


Salmon BLT w/ Spicy Mayo

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  • Nutrition

8 oz Salmon

4 Slices Bacon

2 Romaine Lettuce Leaves or 8 Spinach Leaves

2 Slices Tomato

Salt and Pepper to Taste

1 Tbsp Extra Virgin Olive Oil

4 Slices Whole Wheat Bread, toasted

Cooking Spray

Spicy Mayo (recipe below)

16 oz Salmon

8 Slices Bacon

4 Romaine Lettuce Leaves or 16 Spinach Leaves

4 Slices Tomato

8 Slices Whole Wheat Bread, toasted

Spicy Mayo (recipe below)

24 oz Salmon

12 Slices Bacon

6 Romaine Lettuce Leaves or 16 Spinach Leaves

6 Slices Tomato

12 Slices Whole Wheat Bread, toasted

Spicy Mayo (recipe below)

Directions

1. Preheat oven to 400 degrees

2. Lightly spray baking dish with cooking spray and place salmon into dish

3. Drizzle salmon with olive oil and sprinkle with salt and pepper to taste

4. Bake for 20-30 minutes or until can be easily flaked with a fork

5. While salmon is baking, cook the bacon in a skillet until crisp, about 10 minutes, turning it over occasionally

6. Mix together spicy mayo, toast bread, assemble sandwiches

Spicy Mayo

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1/8 Cup Mayo

1/3 Tbsp Hot Sauce

Sweet Potato Fries

1/4 Cup Mayo

3/4 Tbsp Hot Sauce



1/3 Cup Mayo

1 1/8 Tbsp Hot Sauce

Directions

1. Mix ingredients together very well and spread on toasted bread

 

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1 Medium-Large Sweet Potato

1/2 Tbsp Extra Virgin Olive Oil

1/4 tsp Salt

1/2 Clove Garlic, minced



2 Medium-Large Sweet Potato

1 Tbsp Extra Virgin Olive Oil

1/2 tsp Salt

1 Clove Garlic, minced



3 Medium-Large Sweet Potato

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 tsp Salt

1 1/2 Clove Garlic, minced

1. Preheat oven to 400 degrees

2. Cut sweet potato into wedges

3. Place sweet potatoes on a large baking sheet and coat them with the olive oil, salt, and garlic

4. Bake for approx. 20 minutes, flipping half-way through

5. Potatoes should be tender and starting to brown