SALADS

2 portions

2 cups lettuce or a mix of green leaves
½ cup sliced strawberries
¼ cup finely sliced onion 
1 tbsp olive oil
balsamic vinegar to taste
½ tsp sea salt
pepper to taste
1 tsp toasted sesame seeds

In a salad bowl place the lettuce and on top distribute the sliced strawberries and onion. Dress with oil, vinegar, salt and pepper. Sprinkle with sesame seeds and serve immediately.

Per portion 120 gr app
Cal: 86.9 P: 0.5 F: 7.3 Cb: 5.5

2 servings

2 cups baby spinach or mixed greens 
½ cup sliced cucumber
½ cup cherry tomatoes, halved
½ cup sliced red onion
¼ cup pitted kalamata olives, halved
½ avocado, diced
2 tbsp cooked and cooled quinoa
2 tbsp feta cheese, crumbled
1 tbsp fresh oregano, roughly chopped (or 1 tsp. dried oregano)
1 tbsp olive oil
1 tbsp grain mustard
1 tbsp lemon juice
pinch of sea salt
pepper to taste

In a salad bowl place the green mix and distribute on top the cucumber, tomatoes, onion, olives, avocado, quinoa and feta cheese. Prepare the dressing with oil, mustard, lemon juice, salt and pepper, mix well. Pour over the salad.

Per serving
Cal: 302.4 P: 8.2 F: 17.8 Cb: 27.5 

2 Servings

150 gr chicken, cooked, cubed
½ cup cabbage, chopped
¼ red bell pepper, strips
1 celery stick, chopped
1 tbsp sliced almonds, toasted
2 green onions, chopped
½ avocado, diced
1 tbsp olive oil
1 tbsp lemon juice or balsamic vinegar
1/2 tsp sea salt
pepper to taste
romaine lettuce leaves
1 tbsp chopped cilantro

Combine chicken, cabbage, red peppers, celery, almonds and green onion in a large bowl. Fold in diced avocado. Dress with oil, salt, lemon juice and pepper.
Serve with lettuce leaves and garnish with fresh cilantro.

Per serving:
Cal: 266          P: 26.3.          F: 16.5           Cb: 8

2 servings

2 cups of assorted green leaves
1 cup cherry tomatoes
8 hard boiled quail eggs
¼ cup red onion, sliced
1 tsp sesame seeds
2 tsp olive oil
vinegar or lemon Juice
1 tsp sea salt
pepper to taste

Place the green leaves in a salad bowl, then distribute the cherry tomatoes whole or in half, the quail eggs cut in half, and the red onion. Garnish with sesame seeds and dress with oil, vinegar, salt and pepper.

Celery sticks
Sliced cucumbers, with skin
Thin strips of red and / or yellow pepper
Mushrooms, whole or halved
Cherry tomatoes
Garlic sauce
Cilantro sauce or guacamole
Chickpea humus

Place everything on a round snack tray. On the center place 3 small bowls with the sauces. Enjoy!

2 servings

2 small zucchinis, ends trimmed and cut in half lengthwise
8 tbsp hummus
3/4 cups halved or quartered grape tomatoes
1/4 cup sliced red onion
1 tbsp chopped fresh cilantro
1 tbsp olive oil
vinegar to taste
1 tsp sea salt
pepper to taste
2 tbsp crumbled feta cheese


Place zucchinis in a pot with water and boil 15 minutes, they should be al dente.
Meanwhile, combine the tomatoes, onion, cilantro, olive oil, vinegar, salt and pepper in a small bowl and toss together.

Hollow out the middle of each zucchini half and discard flesh.
Spoon 2 tablespoons of hummus per zucchini half. Top with the tomato mixture and sprinkle feta cheese.

Per serving:
Cal: 276.2          P: 10.6           F: 17.6              Cb: 25.3

2 servings

2 cups green mix
¼ red pepper (approx) in thin strips
2 chopped chives, white and green part
1 radish, sliced, with skin
½ carrot in thin sticks or large grated
alfalfa sprouts or other
1 tbsp chopped walnuts
2 tsp olive oil
vinegar or lemon juice
pinch of salt
pepper to taste

In a salad bowl place the green leaves and distribute peppers, chives, radish, carrots and finally the sprouts. Garnish with nuts and season with oil, vinegar or lemon juice, salt and pepper.

2 servings

¼ cup cooked quinoa
2 cups arugula, baby spinach or green leaf mix
½ diced apple
¼ cup diced celery
¼ cup diced red onion
2 tsp sliced and roasted almonds
1 green onion chopped
2 tsp olive oil
1 tsp sea salt
pinch of pepper
vinegar or lemon juice

In a bowl put the quinoa, arugula, apple, celery, onion and green onion. Stir well. Add the oil, salt, pepper and vinegar. Mix well. Garnish with the almonds and serve.

Serving: Cal 176.7         P: 4.9          F: 7         Cb: 25.3

2 servings

1 eggplant
1/2 red onion in julienne
2 tsp olive oil
1 cup thinly diced tomato
1 clove garlic, minced (optional)
2 cups fresh baby spinach
pinch of sea salt
pepper to taste
30 gr goat cheese or shredded feta cheese
oregano to taste

Preheat the oven to 400° F.

Cut the eggplant lengthwise, about ½ centimeter thick. Spread 1 teaspoon of olive oil on each side of the eggplant slices and put them on a baking sheet lined with baking paper. Sprinkle with a pinch of salt and pepper. Place in the oven for 8-12 minutes.

In a pan add remaining teaspoon of olive oil and sauté the garlic and onion until soft (about 3 minutes). Season with a pinch of salt and pepper. Add  tomato and cook a few more minutes. Now add  spinach and stir 1 minute or until the spinach has wilted.

Remove the eggplant slices from the oven, cover each one with the onion and spinach mixture. Sprinkle with goat cheese and oregano. Serve immediately.

Per serving
Cal: 142           P: 5.8 g            F: 8.3 g          Cb: 8 g

2 servings

2 cups arugula or lettuce mix
1 cup diced watermelon
2 tbsp red onion, in julienne
2 tablespoons crumbled goat cheese or feta cheese
2 tbsp chopped fresh mint
1 tbsp olive oil
1 tbsp lemon juice
½ tsp lemon zest
1 tbsp sunflower seeds (optional)
pinch of salt
pepper to taste

In a serving bowl put together arugula, watermelon and mint, mix well. Add goat cheese and onion on top. Dress with oil, salt, juice and lemon zest, and pepper. Garnish with sunflower seeds.

1 serving (130 gr)
Cal: 114.3 P: 2.8 F: 9 Cb: 6.9

4 Servings

2 cups cooked chicken breast, diced
1/2 cup sliced strawberries
1/4 cup chopped red onion
1/4 cup diced celery
1/4 cup sliced almonds, toasted
2 tablespoons chopped fresh basil
1/3 cup cilantro sauce
1 tablespoons lemon juice
1 teaspoon poppy seeds
pinch of salt
pepper to taste
lettuce leaves

In a medium bowl, combine chicken, strawberries, onion, celery and basil.
In a small bowl, mix the cilantro sauce, lemon juice and poppy seeds. Stir gently in the chicken mixture. Add salt and pepper.
Place the chicken salad on a lettuce leaf over a plate or on a bed of green leaves over a serving bowl, and garnish with toasted almonds.

To toast almonds: place almonds in a small pan over medium heat. Toast until slightly browned tossing occasionally. This only takes a few minutes so watch closely.