Green Salad with Lemon vinaigrette

Ingredients :

3 tbs extra virgin olive oil
2 tbs red-wine vinegar
1 tbs chopped flat-leaf parsley
½ tsp finely chopped garlic
½ tsp Dijon mustard
Salt and freshly ground pepper to taste
8 cups mixed salad greens

Method :

Whisk together oil, vinegar, parsley, garlic and mustard in a salad bowl. Season it with salt and freshly ground pepper. Toss with salad greens.

Per serving: 115 calories;
11g fat (2g sat, 8g mono);
0 mg cholesterol;
4g carbohydrate; 2g protein;
2g fibre;
190 mg sodium;
356 mg potassium.

Strawberry with Ginger & Stevia

Ingredients :

700g strawberries
1 tbs pine nuts
2 tbs orange juice
1 tbs chopped crystallised ginger
½ tsp stevia natural sweetener

Method :

Hull and quarter the strawberries. Coarsely chop the pine nuts and toast in a small dry skillet over
medium-low heat, stirring constantly, until fragrant and lightly browned (2-4 min). Let cool slightly
and toss with the strawberries, orange juice, and ginger and stevia powder. Let stand for 10 minutes.

Nutrition Information :

Per serving: 59 calories; 2g fat (0g sat, 1g mono); 0 mg cholesterol; 11g carbohydrate; 1g protein;
2g fibre; 1 mg sodium; 200 mg potassium.

Orange Tofu & Asparagus

Ingredients :

400g package extra-firm waterpacked
tofu, rinsed
2 tbs red miso (a traditional
Japanese food produced by
fermenting rice, barley and/or
soybeans, with salt)
2 tbs balsamic vinegar
4 tsp extra-virgin olive oil
450g asparagus, trimmed and cut
into 1-inch pieces
3 tbs chopped fresh basil
1 tsp freshly grated orange zest
¼ cup orange juice
¼ tsp salt

Method :

Preheat oven to 450°F. Coat a large baking sheet with cooking spray. Pat tofu dry and cut into -inch cubes. Whisk half of the miso, vinegar and olive oil in a large bowl until smooth. Add the tofu; ently toss to coat. Spread the tofu in an even layer on the prepared baking sheet. Roast for 15 minutes. Gently toss asparagus with the tofu. Return to the oven and roast until the tofu is golden brown and the asparagus is tender (8-10 min). Meanwhile, whisk the remaining miso, vinegar and olive oil with the basil, orange zest, juice and salt in the large bowl until smooth. Toss the roasted tofu and asparagus with the sauce and serve.


Nutrition Information :

Per serving: 152 calories; 9g fat (2g sat, 5g mono); 0 mg cholesterol; 10g carbohydrate; 10g protein; 4g fibre; 482 mg sodium; 319 mg potassium.