This salad is delicious and easy to throw together. I find that the key to salads is just having the ingredients on hand!  And if you are adding chicken, try broiling or baking several breasts at the beginning of the week and saving them for meals throughout the week.  Leftover chicken is a perfect candidate for salad toppings!

GREEK SALAD

• 2 Chicken breasts
• 2 Bunches of Green lettuces (Spinach & Romaine)
• 2 Tomatoes
• ½ Cucumber
• 1 Bell Pepper
• ½ Cup of olives
• 3 Tbsp feta crumbled
• 2 Tbsp extra virgin olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp Italian seasoning

DIRECTIONS:

Wash lettuces and place in large serving bowl.

Drizzle on desired amount of salad dressing and lightly toss to coat.

Serves 2-4

Try this one out for breakfast, or it also makes a great dinner! Eating protein at night is optimal because protein aids in repair and healing, which is what the body needs at the end of the day.  We often have eggs for dinner. Eggs are a great source of Omega’s, good fat, and amino acids.

FLORENTINE OMELET

• 1 Tbsp coconut oil
• 3 Eggs (free range)
• 1 handful spinach
• ¼ small onion, sliced very thin
• ½ cup mushrooms
• 1 Tbsp garlic pressed
• ½ Tomato sliced
• 3 Tbsp crumbled feta

DIRECTIONS:

1. In a bowl, beat the eggs, and stir in the baby spinach, mushrooms, onions, and garlic.

2.      Season with salt, and pepper.  In a small skillet coated with coconut oil cook over medium heat, cook the egg mixture about 3 minutes, until partially set.

3.       Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

4.       Top w/ Tomato and sprinkle feta.

We have had tomatoes running out our ears from our farmer’s co-op!  So what better thing to do with them all then make jars of tomato sauce for pasta, toppings for chicken, or for a soup base.  When you are done, you can freeze it in freezer safe containers (that are BPA free of course!) or store in glass jars in the fridge to use that week.

HealthyOates Tomato Sauce

INGREDIENTS:

• 6-7 Roma tomatoes (I use whatever I have in the fridge!)
• 1 6 oz. can tomato paste
• 1/2 large onion
• 2 cloves garlic
• 1/2 tsp. basil or 4 fresh leaves
• 1/2 tsp. oregano or 3-4 fresh leaves
• 1/2 tsp. lemon juice
• 1 tsp. agave or 1/4 tsp. stevia
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. Shaklee Instant Protein
• 1 Tbsp. flax meal

DIRECTIONS:

Put all ingredients in a blender and blend until smooth.  Blend less if you like your sauce more chunky.  Place sauce in a large pot on the stove.  Bring to a boil; reduce heat to simmer. Continue cooking for 10-15 minutes until turns dark red.  Let cool. Pour into storage container or enjoy immediately

Makes 1 Quart jar, or about 3 1/2 cups sauce.

Tips:

1. I only remove the core of the tomato and throw the rest of it in. No need to peel or seed! That’s all the good stuff (if it’s an organic tomato).
2. After mixing the first batch, throw in a second batch and blend. You already have all the stuff out, why not double the recipe and cook 2 batches?  Freeze the extra jar for later!
3. Make sure to add in the protein! This includes a highly bio-available source of vegetable protein that contains all 23 amino acids and is non GMO into your diet!