Figs, Walnuts & Spinach Salad

If you are tired of that plain green salad for dinner you will want to add the extra nutrition and pizzazz that the figs and walnuts add to this spinach salad to your Healthiest Way of Eating. It's a great will complement to almost any meal. Enjoy!

Prep and Cook Time: 15 minutes

Ingredients:

• 1/2 medium onion, sliced thin
• 2 TBS white wine or apple cider vinegar
• 1 cup hot water
• 5 oz baby spinach
• 2 TBS balsamic vinegar
• 1/2 tsp honey
• 2 TBS extra virgin olive oil
• salt and cracked black pepper to taste
• 8 dried figs, sliced
• 2 TBS chopped walnuts

Directions:

1.    Slice onion and let sit for at least 5 minutes to enhance its health-promoting properties.

2.    Marinate sliced onion in 2 TBS white wine or apple cider vinegar and hot water for 10 minutes while preparing rest of ingredients.

3.    Rinse and dry baby spinach. If you have a salad spinner that is best, otherwise, dry with paper towels. This will avoid dressing getting diluted.

4.    Whisk together balsamic vinegar, honey, salt and pepper, drizzling in the olive oil a little at a time at the end. Drain the liquid in which the onions were marinating. Toss spinach, onions, walnuts, and figs with dressing and serve.

Broiled Salmon W/Ginger Mint Salsa

Short on time? You receive enormous nutritional benefits by adding from this flavorful combination of tangy salsa and salmon to your Healthiest Way of Eating. And it can be prepared in minutes. It is an exceptionally good source of hard-to-find, health-promoting omega-3 fatty acids.

Prep and Cook Time: 15 minutes

Ingredients:

• 1/3 lb salmon fillet, cut in half
• 2 tsp lemon juice
• sea salt and pepper to taste
• Salsa
• 1 ripe tomato, diced
• 1/2 cup green onions, minced
• 1 tsp ginger, minced
• 2 tsp fresh mint, minced
• 1 tsp lime juice
• sea salt and pepper to taste

Directions:

1.    To Quick-Broil, preheat broiler and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.

2.    Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)

3.    Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

Salsa

1.    Combine all salsa ingredients.

2.    Spoon over salmon.

3.    Garnish with mint and a sprinkle of extra virgin olive oil.

Curried Mustard Beans & Garbanzo Beans W/Sweet Potatoes

This complete meat-free meal is an easy to prepare, colorful, and flavorful addition to your Healthiest Way of Eating. The pungent taste of mustard greens and the sweetness of the sweet potatoes is a wonderful combination giving you a great way to enjoy the many health benefits from this recipe.

Prep and Cook Time: 30 minutes

Ingredients:

• 2 medium sweet potatoes, peeled and sliced thin
• 1 medium onion, cut in half and sliced thin
• 3 medium cloves garlic, sliced
• 1 TBS + 1/4 cup chicken or vegetable broth
• 1/2 tsp curry powder
• 1/4 tsp turmeric
• 1 bunch mustard greens, stems removed, chopped
• 1 15 oz can (no BPA) diced tomatoes
• 2 cups or 1 15 oz can (no BPA) garbanzo beans, drained
• 3 TBS extra virgin olive oil
• salt and white pepper to taste

Directions:

1.    Bring 2" of water to a boil in a steamer with a tight fitting lid. Peel and slice sweet potatoes into ½" slices so they will steam quickly (7 minutes).

2.    While steaming potatoes, slice onion and garlic. Heat 1 TBS broth in 12 inch skillet. Healthy Sauté onion in broth over medium heat for about 4-5 minutes stirring frequently, until translucent. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens. Stir occasionally until mustard greens are wilted, about 5 minutes. Add garbanzo beans, diced tomatoes, salt and pepper. Cook for another 5 minutes.

3.    Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes more you can add a little broth. Serve mustard greens with mashed sweet potatoes.

Turkey & Vegetable Chile Verde

Cruciferous vegetables, like kale, are some of the most health-promoting vegetables around. This kale and turkey combination makes for a unique version of chili that is sure to become one of your favorite Healthiest Way of Eating recipes.

Prep and Cook Time: 30 minutes

Ingredients:

• 1 medium onion, chopped
• 3 medium cloves garlic, chopped
• 1 lb ground turkey
• 1 4 oz can diced green chili
• 1 15 oz can of diced tomatoes
• 1 TBS + 4 cups chicken broth
• 4 cups finely chopped kale
• 2 cups or 1 15 oz can (BPA-free) pinto beans, drained and rinsed
• 2 TBS chopped fresh oregano
• 3 TBS chopped fresh cilantro
• salt and black pepper to taste

Directions:

1.    Chop garlic and onion and let sit for at least 5 minutes to enhance their health-promoting benefits.

2.    Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion in broth for 5 minutes over medium heat, stirring frequently. Add garlic and ground turkey with a pinch of salt and pepper. Continue to sauté, breaking up turkey for another 5 minutes.

3.    Add diced tomatoes, chili, and broth to turkey mixture and bring to a boil on high heat. Stir in chopped kale, reduce heat to medium, and simmer for another 10 minutes.

4.    Add beans, simmer for another several minutes and add herbs, salt, and pepper.