- Cook your own food
- Eat whole foods
- Limit added fats, salts and sugars
- Eat 5-6 smaller meals per day
- Avoid processed foods
- Don’t drink your calories
Ina Garten’s Roasted Butternut Squash Salad with Warm Cider
1 - 1 ½ pound butternut squash, peeled and ¾ inch diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries ¾ cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry ½ cup walnuts halves, toasted ¾ cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons of olive oil, the maple syrup, 1 teaspoon salt and ½ teaspoon pepper and toss.
Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Finally place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
Gwyneth Paltrow’s Ivy Chopped Salad
2 large beets 3 medium zucchini, sliced lengthwise into 1/3-inch-thick slices 2 ears of corn, shucked 1 bunch scallions, white and light green parts 2 wild salmon fillets 3 tablespoons extra-virgin olive oil Coarse salt 2 heads butter lettuce, leaves separated, cut into thick strips ½ pint of grape tomatoes, quartered 1/3 cup fresh cilantro, roughly chopped ¼ cup fresh basil, roughly torn 1 lime, quartered
Balsamic & Lime Vinaigrette:
2 tablespoons balsamic vinegar 2 tablespoons honey 1 tablespoons fresh lime juice 6 tablespoons olive oil Coarse salt Freshly ground black pepper
Whisk vinegar with the honey and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste.
Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice. Heat a grill or grill pan over medium-low heat. Rub the zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through, flipping once, about 20 minutes. Cut zucchini and scallions into a medium dice. Cut the corn off the cob. Break salmon into large pieces. Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon.
Drizzle with vinaigrette and serve with lime quarters. Fresh, delicious & filling.
Jamie Oliver’s Cranberry Spinach Salad
1 tablespoon butter 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/4 cup white sugar 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika white wine vinegar, cider vinegar, and vegetable oil. In a large bowl, combine the spinach with the toasted almonds and cranberries. Toss everything together just before serving.