Almond Butter Quesadillas with Pomegranate
- 2 large tortillas (I used whole wheat, but you can use any kind)
- 3 tablespoons almond butter
- 1 large banana, sliced
- 1/3 cup pomegranates
- coconut oil cooking spray
- First, preheat a large non-stick pan to medium/high heat. Rub with coconut oil.
- Then, prep quesadillas by spreading on about 3 tablespoons of almond butter on each tortilla (make sure to leave about an inch to the side so it doesn’t ooze almond butter everywhere when you close it.
- Top HALF (see photo below) quesadilla with sliced banana, pomegranate seeds, and cinnamon. Then, fold the tortilla in half.
- Cook quesadillas for about 3 minutes on each side or until the tortilla begins to brown
Caribbean Salad With Sweet Orange Vinaigrette
1 large bunch Romaine Lettuce
1 pound boneless, skinless chicken breast, grilled.
8 ounce can mandarin oranges, drained
1 red bell pepper, diced or sliced
4-5 green onions, sliced
1/3 cup chopped fresh cilantro
6-8 tablespoons dried cherries or cranberries
Black or regular sesame seeds
optional: diced fresh pineapple
1/4 cup fresh squeezed orange juice (about 1/2 of a large navel orange)
3 tablespoons white wine vinegar
1 1/2 teaspoon dry mustard
2 tablespoons sugar
1/4 teaspoon sesame oil
1/4 teaspoon kosher salt
3/4 cup canola oil
- To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt in the jar of a blender. Blend until sugar is dissolved. With blender running on low either remove stopper in blender lid, or crack the corner and slowly drizzle in oil, mixing until just combined. Store dressing in fridge until ready to use, can prepare a day or two ahead of time.
- To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro, and dried cherries or cranberries. Drizzle with dressing and sprinkle with sesame seeds. Serves 4 main dish, or 6-8 sides.
Kale with Raisins & Pine Nuts
Put the raisins in a small ramekin and cover with vermouth. Let this sit until the raisins are plump and there is little to no liquid remaining.
Strip the kale leaves from the tough stems by holding the stem and pulling the leaves away along the stem with your other hand. Tear the kale into bite sized pieces. Thoroughly wash the leaves.
Heat a large sauté pan over medium high heat until very hot. Add the olive oil, then add the pine nuts. Fry the pine nuts until they are golden brown and fragrant. Add the kale, then drain the raisins and add those too. Turn down the heat to medium low, cover and cook for 5 minutes. Remove the lid, salt and pepper the kale to taste, then continue frying until the kale is tender enough to eat, but not mushy.
Remove the kale from the heat and give it a squeeze of lemon juice for a little zing.