Directions

Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.

Thanks Foodnetwork!

Ingredients

* 1 large shallot, minced * Juice of 2 limes, plus wedges for serving * 1/3 cup extra-virgin olive oil, plus more for drizzling * Kosher salt and freshly ground pepper * 1 1/4 pounds chicken cutlets * 1/2 cup large-cut croutons * 3 large tomatoes, diced * 1 small cucumber, peeled, seeded and diced * 1 bell pepper (any color), stemmed, seeded and diced * 1/4 cup roughly chopped fresh cilantro

Directions

Preheat a grill to high. Soak the minced shallot in cold water, about 10 minutes. Meanwhile, mix 1 tablespoon lime juice, 2 tablespoons olive oil, and salt and pepper to taste in a shallow dish; add the chicken and turn to coat. Grill the chicken until golden and cooked through, about 3 minutes per side. Let cool, then slice.

Crush half of the croutons; set aside. Soak the remaining croutons in 1/4 cup water, 5 minutes, then squeeze out the water and put in a blender. Drain the shallot and add to the blender along with half each of the diced tomatoes, cucumber and bell pepper. With the motor running, drizzle in the remaining 3 tablespoons plus 1 teaspoon olive oil. Add 2 cups ice and blend until smooth. Stir in half of the cilantro and the remaining lime juice; season with salt and pepper.

Divide the soup among bowls. Top with the chicken, the remaining tomatoes, cucumber, bell pepper and cilantro and the crushed croutons. Drizzle with olive oil and serve with the lime wedges.

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I love eating salad, but I hate making it!   All the cutting, slicing, sprinkling - ugh.  Well I came across this site Rockin' Chef, who shared their 3 simple salad recipes. 

Avocado Salad

Serves 2

• 1 ea avocado
• 3 ea slices of white onion
• Splash of White Wine Vinegar
• Salt & Pepper, as needed

Cut avocado in half and remove pit (seed). Cut pitted avocado into slices or large dice. Arrange on a plate. Separate onion slices and layer on top of avocado. Splash a little white wine vinegar on top and season with salt and pepper to taste. Serve immediately.

Caprese Salad Serves 2

• ¼ cup Extra Virgin Olive oil
• Salt & Pepper, as needed
• 2 ea tomatoes, sliced
• 8 oz. fresh mozzarella, sliced
• 1 bunch fresh basil

Rinse basil and dry with paper towel. Remove one of the big leafy sprigs and reserve for garnish. Remove remaining leaves from stem and slice leaves diagonally into thin, long strips (chiffonade). Whisk olive oil and salt and pepper in a bowl. Dip tomato and cheese slices into olive oil dressing and arrange alternately on a platter. Sprinkle basil chiffonade over the platter. Garnish center with big leafy basil sprig. For flavor variety, can also add some minced garlic or red wine vinegar to the olive oil dressing.

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• 1.5 oz Veev V Acai Spirit
• 2 organic lemon wedges
• 1/2 oz organic agave nectar
• 1/4 tsp Acai-Pomegranate EBOOST Club Soda

Squeeze the lemon wedges into a shaker. Add all other ingredients and shake well to blend. Strain into an ice-filled rocks glass and top with club soda. Garnish with a sprig of mint. Enjoy!

From EBOOST.

I l-o-v-e hummus! I only started eating it a year ago, and now my apt. is always stocked with it. Rather than spending anywhere between $3-5 a container, I'm going to try make it homemade and here's the recipe I will be using from fitness professional Chris Freytag's blog:

Ingredients:

2 cups canned chick peas, drained and rinsed 2 large garlic cloves, 4 to 6 tablespoons fresh lemon juice, 2 tablespoons olive oil, 3 tablespoons tahini, 1/2 teaspoon ground cumin, 1/2 to 1 teaspoon salt (to taste), 1/2 cup plain low-fat yogurt (I like the Greek yogurt for this).

Directions:

Puree the beans along with the garlic in a food processor. Add the lemon juice, olive oil, tahini, cumin, salt and yogurt and blend until thoroughly smooth. Taste and adjust seasonings, adding more garlic, salt, or lemon juice as needed. Transfer to serving bowl and cover. It's best to make it a day ahead and wait as the flavors emerge and blend over time.

If you've never worked with tahini, you have to stir it up well before you use it as the oil separates from the sesame paste and it needs to be blended together.

Makes 4 servings

Ingredients: 1/2 cup water, 1 bunch kale (any variety) (6-8 cups chopped), 2 teaspoons seasoned rice vinegar

Directions: Wash kale, remove stems and chop leaves into 1/2-inch strips. Heat water in large skillet with a lid. When boiling, add kale. Cover and cook over medium heat until greens are bright green and tender, about 5 minutes. Sprinkle with vinegar and stir to heat. Serve warm.

Nutrition Information

Per serving (1/4 of recipe):

Calories: 35 Fat: 0.4 g Saturated Fat: 0.1 g Calories from Fat: 11.6% Cholesterol: 0 mg Protein: 2.1 g Carbohydrates: 7.1 g Sugar: 1.8 g Fiber: 2.2 Sodium: 66 mg Calcium: 81 mg Iron: 1 mg Vitamin C: 45.6 mg Beta-Carotene: 9084 mcg Vitamin E: 0.9 mg 

Recipe from Caroline Trapp, M.S.N., A.P.R.N., B.C.-ADM, C.D.E., PCRM’s director of diabetes education and care.