INGREDIENTS SALAD: 4-5 handfuls of organic spring mix¼ sweet onion (thinkly sliced)¼ cup organic grass fed cheddar (grated)1 organic orange bell pepper (sliced)½ cup of 1 12 ounce can organic black beans¼ cup organic corn (frozen)½ avocado (sliced)6 ounces wild caught shrimp2 tablespoons avocado oil1 teaspoon organic red pepper1 teaspoon organic garlic powder1 teaspoon pepper1
INGREDIENTS SALAD: 8 cups of organic spring mix¼ red onion (sliced)1-2 large organic vine ripened tomatoes (chopped) ½ organic english cucumber (chopped)1 14 ounce can organic artichoke hearts (drained and rinsed) ½ cup organic grated parm½ cup roasted or raw pine nuts½ pound organic wild-caught shrimp1 teaspoon organic dried thyme1 teaspoon organic dried basil1 teaspoon organic dried
INGREDIENTS FISH: 2 wild caught cod filetssea saltcracked black pepper1/4 cup butter (melted) (KerryGold)Juice of 1 organic lemon1 Tablespoon avocado oil3 organic garlic cloves minced1 tablespoon organic seafood seasoning1 organic lemon (sliced)1 teaspoon red pepper GREEN SALAD: 2 large handfuls of organic spring mix (washed)¼ cup of the dressing from above1 tablespoon white vinegarSalt and pepper GARLIC ROASTED POTATOES: 4-5 medium sized organic
Wedge Salad with Homemade Gluten Free Blue Cheese Dressing ¼ head of iceberg lettuce (sliced into smaller pieces)¼ medium sized organic tomato (chopped)2 slices of uncured nitrate and nitrite free bacon (chopped)½ avocado (chopped)1 tablespoon red onion (chopped)1 tablespoon blue cheese crumblesalt and pepper to taste1-2 tablespoons of homemade blue cheese dressing *see separate recipe
