RECIPES - SALADS


​Braised Cabbage and Apple

Ingredients:

  • 8 oz. red cabbage
  • Apple Cider Vinegar
  • 1-2 packets or 6-8 drops stevia
  • 1 apple, sliced
  • Lemon pepper

Directions:

Put cabbage and apple in small saucepan with enough water to allow to ‘braise’. Add vinegar, lemon pepper, and stevia to sweeten. Fold cabbage over and over to cook evenly.

​Candied Apples

Ingredients:

  • 4 apples, sliced
  • 1 tsp. of cinnamon
  • 1 tsp. of vanilla
  • 4 packets of Sweet Leaf stevia
  • 2 C. of water

Directions:

Place 4 apples in a baking dish. Pour the water over top. Sprinkle stevia and cinnamon over apples. Bake at 350 degrees for an hour. Take out of oven and add vanilla to the liquid and stir. Take apples out and pour sweetened water mixture over apples.

​Cauliflower Tortillas

Ingredients:

  • 8 oz cauliflower florets
  • 3 egg whites
  • 1 egg
  • salt and pepper, to taste

Directions:

Preheat oven to 375 degrees and line a baking tray with parchment paper. Pulse cauliflower in food processor until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.) Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. Place drained cauliflower back in bowl and add eggs, salt and pepper and mix until well combined. (Will be runny but not pure liquid) Spread mixture onto a baking sheet into 6 small fairly flat circles. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes. Place on a wire rack to cool slightly. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking.

​Chai Spiced Apples

Ingredients:

  • 1/3 c water
  • 1/2 t Chinese 5 Spice
  • 5-6 turns of black peppercorn shaker
  • 1 apple, sliced thin
  • 12-15 drops Sweet Leaf vanilla cream stevia

Directions:

Heat skillet to med-high heat. Add water and apples. Cover and cook for 1 minute. Stir in Chinese 5 Spice, stevia, and pepper
Cover and cook until liquid is reduced by half and apples are tender. Uncover and continue cooking, stirring occasionally, until liquid is almost gone. Transfer apples to bowl or plate. Pour remaining liquid over top as syrup.

​Dairy-Free Deviled Eggs

Ingredients:

  • 2 hardboiled eggs, halved
  • 1/3 tsp. apple cider vinegar
  • 1/16 tsp. garlic powder
  • dash of pepper
  • 4 tsp. Dijon mustard
  • 2-4 drops liquid stevia
  • dash of salt

Directions:

Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, vinegar, mustard, stevia, garlic powder, pepper and salt. Spoon yolk mixture into egg whites. Refrigerate until ready to serve.

​Egg Salad with a Kick

Ingredients:

  • 1 egg, hard boiled
  • 1/2 tbsp. Dijon mustard
  • 1/2 tsp. Bragg’s apple cider vinegar
  • hot sauce, to taste
  • 3 egg whited, hard boiled
  • 1 tbsp. yellow mustard
  • 1/2 tsp. parsley
  • salt and pepper, to taste

Directions:

Put yolk from whole hardboiled egg into bowl. Add mustards, acv, parsley, hot sauce, salt and pepper and mix well. Chop the 4 hardboiled egg whites into small pieces. Add whites to yolk mixture and stir well.

​Lemon Ginger Asparagus

Ingredients:

  • 8 oz. asparagus
  • 1 tsp. fresh minced ginger root
  • lemon zest
  • 1/4-1/2 C. water
  • 1 clove minced garlic
  • salt and pepper, to taste

Directions:

Snap ends off of asparagus spears and discard. Snap spears into 2-3 pieces. Add a little water, garlic and ginger to pan heated med-high and cook 2-3 minutes. Add asparagus and rest of water. Bring to boil for 5 minutes. Remove asparagus and top with lemon zest, salt and pepper.

​Cilantro Lime Cauliflower Rice

Ingredients:

  • 8 oz. cauliflower (‘riced’ in food processor)
  • 1 clove garlic minced
  • 1-2 tbsp. lime juice freshly squeezed
  • Pink salt to taste
  • 1 tsp. onion powder
  • 1 tbsp. cilantro finely chopped
  • 4 drops stevia

Directions:

Sauté garlic over medium to medium-low heat in small amount of water. Add in riced cauliflower and sauté another 5-7 minutes, adding slightly more water if needed to prevent burning. Add 1/4 cup water, stir, cover and steam on low heat for 5-7 minutes. Stir in cilantro, onion powder, lime juice, pink salt, and stevia.

​Beet Greens

Ingredients:

  • 8 oz. beet greens, chopped
  • dash of onion salt
  • 2 tbsp. chicken broth or stock

Directions:

Heat broth on medium until almost boiling. Reduce heat and add beet greens. Sauté a few minutes, until tender. Sprinkle lightly with onion salt.

​Cucumber Noodles

Ingredients:

  • 8 oz. cucumber
  • salt

Directions:

Spiralize cucumber using a Veggetti, Spiralizer, or other tool (or use a potato peeler).
Toss cucumber in few pinches of salt.
Let sit for about 10 minutes.
Drain excess water off of noodles.
Serve cold or warm (steam, boil, or pan fry in hot water for a few minutes)

​Baby Spinach Salad

Ingredients:

  • 5 oz. baby spinach
  • 1 tbsp. Dijon mustard
  • 1/2 tbsp. lemon juice
  • salt and pepper, to taste
  • 2 tbsp. balsamic vinegar
  • 1/2 tsp. lemon zest
  • 1/2 tsp. grated ginger
  • pinch of red pepper flakes

Directions:

Whisk all dressing ingredients together. Toss with baby spinach.

​Cucumber Dill Salad

Ingredients:

  • 6 oz. cucumber
  • 1 tsp. dill
  • black pepper, to taste
  • 1 tbsp. vinegar
  • stevia, to taste
  • pink salt, to taste

Directions:

Slice and quarter cucumber. Place vinegar, dill, stevia, salt and black pepper in a small bowl. Stir in the cucumbers pieces. Serve immediately or refrigerate for later.

​Apple Tilapia Salad

Ingredients:

  • 1 medium head of lettuce, torn bite-size
  • 2 cups diced apples, unpeeled
  • 2 tsp soy sauce
  • 200 grams cooked tilapia
  • 1tsp lemon juice
  • ½ orange, juiced

Directions:

In large bowl, combine salad ingredients, including cooked tilapia, toss together. Combine soy sauce, orange juice and lemon juice, mix well, and toss with salad Makes 2 meat and vegetable servings.

​Autumn Tossed Salad

Ingredients:

  • 1 head lettuce, torn bite size
  • 3 granny smith apples, cored, unpeeled and sliced
  • 1 small red onion, sliced into rings

Directions:

In large bowl, add lettuce, apple slices and onions. At serving time toss with an approved salad dressing.

​Baby Spinach Salad

Ingredients:

  • 200 grams Baby Spinach greens
  • 3 TBS balsamic vinegar
  • 1 TBS Dijon mustard
  • 1 tsp orange zest
  • 1 TBS orange juice (fresh squeezed orange)
  • ½ tsp freshly grated ginger
  • Salt and pepper to taste
  • Pinch red pepper flakes

Directions:

Whisk ingredients together and toss with baby spinach or mixed baby greens.
Make 2 vegetable servings.

​Asparagus Salad

Ingredients:

  • 3 TBS apple cider vinegar
  • ¾ tsp celery seeds
  • ¾ tsp dry mustard
  • ¼ tsp salt
  • Pinch of white pepper
  • 600 grams fresh asparagus
  • 1 bunch green onion, cut into ½ inch pieces

Directions:

Combine first 5 ingredients in a small bowl, set aside. Trim off upper 2/3 of asparagus, and remove tough ends of lower stalks; wash asparagus thoroughly. Cut stalks into ¼ inch slices. Cut remaining tips; place in large bowl. Add green onion, pour dressing over top, toss gently to coat, cover and chill 1 hour.
Makes 6 servings.

​Crunchy Sweet Apple Chicken Salad

Ingredients:

  • 100 grams cooked chicken diced
  • 1 apple diced
  • 3 stalks celery diced
  • 3 TBS lemon juice
  • 1/8 tsp cinnamon
  • Dash of nutmeg
  • Dash of salt
  • Stevia to taste
  • Wedge of lemon

Directions:

Mix ingredients together; sprinkle with stevia and cinnamon. Chill for 20 minutes. Serve with a wedge of lemon.
Make 1 serving (1 protein, 1 vegetable, 1 fruit).

​Cucumber Salad

Ingredients:

  • 1 cucumber, thinly sliced
  • 2 TBS finely chopped onion
  • 2 TBS chopped parsley
  • 1TBS white vinegar
  • 1 tsp soy sauce

Directions:

Combine ingredients and chill for 30 minutes.
Make 1 vegetable serving.

​Fresh Mushroom Salad

Ingredients:

  • 1 head lettuce
  • 1 bunch romaine
  • 1/2 lb mushrooms, washed, trimmed, sliced

Directions:

Tear lettuce and romaine into bite size pieces. Combine with mushrooms, just before serving, Use the Veggie dressing.

​Radish Salad

Ingredients:

  • Radishes, sliced
  • Lemon juice
  • 1 TBS dehydrated minced onion
  • 1 TBS parsley
  • 1-2 tsp braggs liquid aminos
  • Salt/pepper to taste

Directions:

In bowl, combine all ingredients and refrigerate 30 minutes to 1hour before serving.


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