504-975-0344

@nalamag504

#NaturalinNOLA

  • White Facebook Icon
  • White Instagram Icon
  • NALAMAG

Recipe For Success


Makes 8 servings

1 pound chopped Lacinato kale  (or curly green kale)

1 pound baby spinach

1 bunch cilantro rough chopped

1 cup shredded carrot

1 cup mandarin orange segments in juice (with no sugar added)

1 cup edamame (soybeans) (blanched and peeled)

1 pint local cherry or grape tomatoes cut in half

½ cup toasted pecan pieces

2 cups cooked white quinoa

2 cups cooked red quinoa

8 ounces Thai peanut dressing

4 ripe avocados (size 60ct)

8 grilled chicken breasts (recipe below)

Combine the first 10 ingredients (kale through quinoa) in a large mixing bowl and add Thai peanut dressing. Toss until salad is well-coated. Portion salad into serving bowls and garnish each plate with a diced ½ avocado and sliced chicken breast.

Thai Peanut dressing

Makes 8 servings

¾ cup fresh ground creamy peanut butter

¼ cup seasoned rice vinegar

¼ cup water

1 tablespoon reduced sodium soy sauce

3 tablespoons honey or agave nectar

1 ½ teaspoons fresh grated ginger

1 tablespoon sambal garlic-chili paste (optional)

Whisk together the ingredients until well blended, adding a bit more water to thin out the mixture as needed.

Ginger Garlic Chicken

Makes 8 servings

1 ounce seasoned rice vinegar

3 cloves garlic

1 ounce fresh minced ginger

1 tablespoon low sodium soy sauce

1 tablespoon toasted sesame seeds

1 ounce extra virgin olive oil

1 teaspoon sesame oil

8 boneless skinless chicken breasts

Whisk together all ingredients (except chicken) until well combined. Add chicken to the mixture; allow to marinate for 5-10 minutes then grill to an internal temp of 165*F.

Per Serving: 620 calories, 23 grams fat, 4 grams saturated fat, 530 mg sodium, 51 grams carbohydrates, 11 grams fiber, 16 grams sugar (less than teaspoon added sugar), 55 grams protein.