Just Focus Blog

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#Thanksgiving cheat sheet

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http://www.foodiecrush.com/italian-salad-platter/

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Quick Lunch Bits - 10 Easy Ways To Prep Wasa Crackers http://pin.it/uwVQTr3

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[healthy-deliciousfood]

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VEGGIES YIELD: 4 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 35 MINUTES TOTAL TIME: 45 MINUTES Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY! PRINT RECIPE INGREDIENTS: 3 tablespoons olive oil, divided 2 tablespoons unsalted butter, melted 2 tablespoons honey 2 tablespoons brown sugar 1 tablespoon Dijon mustard 3 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Kosher salt and freshly ground black pepper, to taste 16 ounces baby red potatoes, halved 4 boneless, skinless chicken breasts 24 ounces broccoli florets* 2 tablespoons chopped fresh parsley leaves DIRECTIONS: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with parsley, if desired. *24 ounces broccoli florets is equal to about 5 cups. *Cooking time will vary depending on the size and thickness of the potatoes. http://pin.it/KEqLvoF

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Three Bean Wild Rice Salad Print Prep time 10 mins Total time 10 mins Author: Trish - Mom On Timeout Recipe type: Main, Salad Serves: 6 Servings Ingredients 2 cups cooked wild rice blend, cooled 1 15 oz can kidney beans, rinsed and drained 1 15 oz can black beans, rinsed and drained 1 15 oz can garbanzo beans, rinsed and drained ½ red onion, diced ½ cup chopped cilantro 1 jalapeno, diced Dressing 3 tbsp red wine vinegar 2 tbsp extra virgin olive oil 4 tbsp sugar ½ tsp salt ½ tsp fresh ground black pepper See an Easy Breakfast Potato Bowl Recipe Instructions Combine all salad ingredients in a large bowl. Combine dressing ingredients in a mason jar and shake until thoroughly combined. Toss dressing with salad. Refrigerate for an hour for best flavor but this salad can be served immediately. http://www.momontimeout.com/2015/06/three-bean-wild-rice-salad/#_a5y_p=4588371

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My Camp Fire Inspired Salad #healthy #kidney Bean #tomato #romaine #tortilla #salad #the #best #salad #remix. No measutement neccassary. Eye ball it! Since it depends on the size of the crowd.

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FRESH FIG ARUGULA SALAD WITH BLACKBERRIES

Savour the flavours of the season with this fresh fig arugula salad with blackberries, goat cheese and walnuts. So pretty, seriously tasty, and packed full of healthy greens, berries, nuts, cheese and FIGS!

The figs on my tiny two-year-old tree are ripening and the branches are bending over with the weight of these sweet juicy morsels. I picked enough to make this beautiful fresh fig arugula salad and some crostini for an appetizer and I’m hoarding the rest while I consider all the choices I have to use this precious fruit. Last year at this time, I made this dessert of fresh figs poached in blackberry wine so that one is high on my list of options.

If you’ve never had fresh figs before, you’re missing out on one of life’s little pleasures. Fresh figs are luscious. When you bite into their slightly chewy smooth skin, the inside bursts and fills your mouth with a delicate sweetness.  While some people find the seeds in dried figs annoying, fresh figs have none of that nonsense. Fresh figs have a short shelf life and bruise easily, so they need to be stored in the refrigerator and used within a day or two.

It’s blackberry season here too, and the bushes are so loaded this year, the berries are falling to the ground as I pick them. Blackberries have one of the highest antioxidant levels of all fruit and their high tannin content can help to reduce intestinal inflammation. A superfood, right on our doorstep, and free! On our way home from our hike up the mountain today, it seemed everyone had the same idea:   the roadsides and fields were dotted with people, buckets in hand, picking this free fruit.

I made this salad with arugula, because I love its peppery taste and it provides a perfect contrast to sweet fruits and berries. I also added goat cheese and walnuts, but you could easily substitute your favourite cheese and nuts. I’m thinking that salty parmesan or pecorino with pecans would be a great flavour choice too. Toss it all with a simple honey-balsamic vinaigrette just before serving and savour the tastes of summertime. I highly recommend.

5.0 from 1 reviewsFRESH FIG ARUGULA SALAD WITH BLACKBERRIES

PREP TIME15 minsTOTAL TIME15 mins A quick and easy arugula salad, featuring fresh figs, blackberries, goat cheese and walnuts and drizzled with a honey-balsamic vinaigrette.Author: Flavour & SavourRecipe type: SaladsServes: 4INGREDIENTS

4 cups freshly washed and dried arugula leaves

4 - 6 fresh figs, washed, stems removed and quartered (or in ⅛ths)

1 cup fresh blackberries

½ cup goat cheese

½ cup walnuts

Honey Balsamic Vinaigrette

2 Tablespoons balsamic vinegar

1 Tablespoon honey

1 teaspoon Dijon mustard

¼ cup extra-virgin olive oil

coarse sea salt and pepper to taste

INSTRUCTIONS

In a small jar or bowl, whisk together the Honey Balsamic Vinaigrette ingredients first to allow flavours to blend.

On a serving platter, arrange arugula leaves. Top with quartered figs, blackberries, and teaspoon-sized lumps of goat cheese. Sprinkle with walnuts.

Just before serving, drizzle Honey Balsamic Vinaigrette over all.

https://www.pinterest.com/pin/493777546628535163/

[healthnutritionfitspiration-blog]

[chrisdoeslife]

Lunch is steamed asparagus with Mediterranean quinoa and feta cheese ❤️👌🏼

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Avocado, Onion and Tomato Salad

This simple tomato salad is an easy side dish for any dinner or makes a great lunch.Ingredients

1 large tomato, sliced in thick slices

½ avocado, sliced

2 slices red onion, I prefer mine nearly shaved

6 cherry tomatoes, halved

sprig of fresh tarragon

1 T fruity olive oil, the best you can afford

½ tsp champagne vinegar

Instructions

Put tomatoes, avocado and sliced onion on a small plate, sprinkle with tarragon leaves and dress with the olive oil and vinegar. Add kosher or sea salt and some pepper to taste. The olive oil is really the key and main flavor so add more to taste and make sure its good and fruity to complement the freshness of the other ingredients.

http://www.foodiecrush.com/craving-5-fresh-and-simple-avocado-salads/

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ASIAN CHICKEN CHOPPED SALAD

This Asian Chicken Chopped Salad recipe is packed with fresh ingredients and zesty chicken, and tossed with a creamy sesame ginger vinaigrette.

PREP TIME: 20 MINS

COOK TIME: 0 MINS

TOTAL TIME: 20 MINS

INGREDIENTS:SALAD INGREDIENTS:

2 boneless skinless chicken breasts, grilled and sliced (see below for optional marinade)

1 head Napa or green cabbage, thinly sliced

1 large avocado, peeled, pitted and thinly sliced

1 cup shredded carrots

2/3 cup roughly-chopped fresh cilantro leaves

1/3 cup toasted sliced or slivered almonds

1/3 cup thinly-sliced green onions

1 tablespoon toasted sesame seeds

1 batch creamy sesame-almond dressing (see below)

CREAMY SESAME-ALMOND DRESSING INGREDIENTS:

1/3 cup Blue Diamond Almond Breeze Unsweetened Original Almondmilk

1/3 cup almond butter

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

1/2 teaspoon ground ginger

(optional) 1 teaspoon sriracha

DIRECTIONS:TO MAKE THE SALAD:

Toss all ingredients together until evenly combined.  Serve immediately.

TO MAKE THE CREAMY SESAME DRESSING:

Whisk all ingredients together until combined, adding in the sriracha if you would like a spicier dressing.  Use immediately, or refrigerate in a sealed container for up to 1 day.  (Also, if you would like a sweeter dressing, feel free to stir in a few teaspoons of honey.)

You're welcome to just season the chicken breasts with olive oil, salt and pepper, then grill, bake or saute them until cooked through.  BUT, if you would like to kick the flavor up a notch, I highly recommend whipping up this quick sauce and letting the chicken breasts marinate in it for at least 15 minutes (or up to 8 hours) before cooking.  Or, if you want a shortcut, you can also just shred a rotisserie chicken for this recipe.  Here's the marinade sauce:

1/4 cup low-sodium soy sauce

2 tablespoons extra-virgin olive oil

2 tablespoons rice wine vinegar

2 teaspoons ground ginger

1 teaspoon toasted sesame oil

http://www.gimmesomeoven.com/asian-chicken-chopped-salad-recipe/

[crazybreakfast]

Zucchini omelette pizza crust style with caramelized onion, chopped mixed salad and tahini. #vegan #veganfoodshare #dinner #vegandinner #vegancooking #karmafreechewy2016 #veganfoodlove #veganfood #vegandiet #whatveganseat #fitfood #crueltyfree #govegan #nutrition #plantbased

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Asian Cucumber Salad

Prep time10 minsTotal time10 mins Author: KristaRecipe type: Side Dish, Appetizer, Vegetarian, Condiments, SaladsServes: 6-8Ingredients

4 cups of very thinly sliced seedless cucumbers (i used mini cucumbers)

¼ cup of finely sliced red onion

¼ cup of fined diced red pepper

¼ cup of rice wine vinegar

1 teaspoon of honey

1 teaspoon of sesame seeds

½ teaspoon toasted sesame oil

¼ teaspoon of red pepper flakes

½ teaspoon of sea salt

Instructions

Add VERY thinly sliced cucumber, sliced red onion, diced red pepper, and sesame seeds to a medium size bowl. Set aside.

In a small bowl mix together rice wine vinegar, honey, toasted sesame oil, red pepper flakes, and sea salt.

Serve immediately or cover and let sit in the refrigerator for an hour or two to let all the flavors meld.

Nutrition InformationServing size: ½ cup Calories: 33 Fat: 1 g Carbohydrates: 6 g Sugar: 1 g Sodium: 197 mg Fiber: 1 g Protein: 1 gCholesterol: 0 g

http://www.joyfulhealthyeats.com/asian-cucumber-salad/#comment-122009

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THE BENEFITS OF FRUITS

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Tonight I made #organic #whole #grain #pasta #brocolli and #chicken. #homemade #sauce. I ate so much! Sweet! ☻