POWER SALAD RECIPES

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VEGETARIAN ARUGULA CHICKPEA POWER SALAD RECIPE | MIN KWO…



Vegetarian Arugula Chickpea Power Salad Recipe | Min Kwo… image

The combination of fiber-packed, antioxidant-rich vegetables and fruit plus high-protein chickpeas and avocado makes this a well-balanced and satisfying salad. Spice up the mash with additional ingredients like mango, celery, cilantro or carrots, then enjoy it as a dip, sandwich filling or, in this case, a salad topper.

Provided by Min Kwon, M.S., R.D.

Categories     side-dish

Total Time 15 minutes

Prep Time 15 minutes

Yield 1 serving

Number Of Ingredients 11

1 15-ounce can no-salt added chickpeas beans
1 large ripe avocado, pitted and diced
1/4 cup diced red onion
1 tablespoon lemon juice
Salt and freshly ground black pepper
1 cup arugula
1/4 cup sliced cucumbers
1/4 cup cooked quinoa
1/4 cup sliced strawberries
1/4 cup sliced cherry tomatoes1 tablespoon crumbled feta
Balsamic vinegar, for drizzling, optional

Steps:

  • Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly. 
  • Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy! 
  • Reserve the remaining chickpea and avocado salad for another purpose.

Nutrition Facts : Calories 362 calorie, FatContent 12 grams, SaturatedFatContent 2 grams, CholesterolContent 8 milligrams, SodiumContent 135 milligrams, CarbohydrateContent 51 grams, FiberContent 10 grams, ProteinContent 13 grams, SugarContent 5 grams

THREE GINGER POWER SHOT RECIPES - INSPIRED TASTE



Three Ginger Power Shot Recipes - Inspired Taste image

Your body will love these shots. Ginger is excellent for your digestive system and lemon is a powerful immunity booster. In general, you are looking for about 1 teaspoon of ginger juice for each shot. More than that and it’s going to be difficult to drink. We don’t peel ginger before juicing. Simply scrub and rinse the ginger root to remove grit then pass it through your juicer. Since we’re talking about making shot-sized juices — it doesn’t make much sense to get out the juicer every morning. Instead, we’ve gotten into the ritual of juicing a big piece of ginger then keeping it in the fridge and using it over the next few of days.

Provided by Adam and Joanne Gallagher

Total Time 5 minutes

Prep Time 5 minutes

Yield Makes 2 shots

Number Of Ingredients 10

1-inch length piece fresh ginger, scrubbed clean
1 large lemon
1-inch length piece fresh ginger, scrubbed clean
1 medium carrot, scrubbed clean
1 large lemon
1-inch length piece fresh ginger, scrubbed clean
1/2 small green apple, seeds removed
1 cup packed spinach leaves
1 large lemon
Very small pinch cayenne pepper, optional

Steps:

  • Chop everything into thin pieces small enough to easily go through the juicer.
  • Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh. Cut into slices and remove any seeds.
  • Turn the juicer on and push everything through, alternating between harder ingredients and the softer lemon, apple or spinach (if using). Divide the juice between small glasses and drink the shot. It’s best to do this quickly — the ginger will be spicy (but well worth it).

Nutrition Facts : Calories 16, ProteinContent 1 g, CarbohydrateContent 5 g, SugarContent 1 g, FatContent 0 g, CholesterolContent 0 mg

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