Kim’s Power Salad

This salad is full of cancer-fighting, immune boosting, digestive aiding superfoods.  Feel free to experiment with the ingredients.  This is a salad you can truly feel great about.

•  Greens – romaine, baby spinach, etc
•  2 tablespoons hemp seeds (the same amount of protein as a chicken breast + high in Omega-3’s and Vitamin E)
•  Sauerkraut – look for the kind made and packed with water, not vinegar.  (Sauerkraut contains phytochemicals which help boost the immune system, is a proven cancer-fighter, helps with digestion with it’s high content of healthful bacteria for the gut, etc)
•  1 tablespoon of tumeric (Tumeric has numerous benefits like protection from cancer, natural antibacterial, detoxification, anti-inflammatory, fat metabolism, etc.)
Handful raw nuts like pecans, walnuts or almonds
•  1/2 avocado
•  Olive Oil & Apple Cider Vinegar (the benefits of Apple Cider Vinegar are far too numerous to list here)

Optional Add Ins:
• Chopped Red Onion
• Black Olives
• Kelp Granules
• Sea Salt
• Sunflower Sprouts

Fred’s Sports Super Salad

Salad Base:
1 head romaine lettuce
bowlful of baby mixed greens
baby spinach
mixture of any of these

chopped cucumber
chopped tomatoes
chopped avocado
grilled bison or grass-fed beef burger
hard boiled eggs

Dressing Options:
Recommended: Hot Pepper Sauce (check label for no sugar)
Olive Oil & Balsamic Vinegar
Ranch Dressing from the Maximized Living Nutrition Plans book

raw cheese

Mix all ingredients except burger in a large bowl or plate and top with a hot burger.  Drizzle with dressing.

Monterrey Chicken Salad

This is an inspired recipe from our favorite Mexican restaurant.  Many people think there aren’t any healthy options at a Mexican restaurant but if you are creative with your substitutions, you can make it work.  That being said, the best option is ALWAYS making it at home with ingredients YOU control.

1 small head organic romaine lettuce
1-2 handfuls organic baby spinach
1 small organic grilled chicken breast
Chopped tomato
Chopped avocado

Dressing = salsa (homemade or sugar-less store bought – check labels!)

Organic cheddar cheese (preferably Beyond Organic Cheddar)
Black olives

Put lettuce and spinach in a bowl or on a plate and layer the rest of the ingredients.


Grilled Grass Fed Sirloin with Caprese Salad

Nothing beats grilling out in the summer.  However, grilling can add unwanted carcinogens to your meal.  Smoke from the grill contains carcinogenic substances called polycyclic aromatic hydrocarbons (PAHs) which can coat your food.  In addition, heterocyclic amines(HCAs), can develop in meat that is cooked over high heat.  However, there are ways to mitigate these dangers.  The best way is to marinate your meat.  In fact, the American Institute of Cancer Research says marinating can reduce carcinogenic activity by 92-99%.

Some other tips are to cook at lower temperatures, flip often, never char your meat, and keep away from direct flame.

Marinating grass fed beef also makes it much more tender (as it is not as marbled) and gives it much more flavor.

Basic Grass Fed Beef Grilling Marinade 

1/2 cup olive oil
1/2 cup apple cider vinegar or lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon pepper

Let marinate for at least 30 minutes but the longer the better.

This is one of my favorite summer salads.  These tomatoes and basil came fresh from my garden which made them even more delightful.

Caprese Salad

Fresh garden roma tomatoes
1 bunch fresh basil
Fresh, raw mozzerella
Balsamic Vinegar
Olive Oil
Sea Salt

Slice the tomatoes and mozzerella.  Stack a tomato slice, a basil leaf, and a mozzerella slice.  Drizzle with balsamic vinegar and olive oil and sprinkle with salt and pepper.

Spicy Tropical Dressing

Core Plan

This is a great warm weather salad dressing with a kick to it.  Feel free to use it as a sauce for chicken or fish as well.

1 tsp chili powder
1/2 tsp sea salt
1 cup fresh pineapple
2 tbsp fresh cilantro, chopped
1/2 orange squeezed for juice
4 tsp apple cider vinegar
1/2 tsp minced jalepeno pepper
2 sliver red onion
1 clove garlic, pressed or minced
1/4 cup extra virgin olive oil

Process all ingredients in a blender until well combined and then drizzle in olive oil at a lower speed.

Serving suggestion:  Serve over fresh greens (spinach, spring mix), red onions, pineapple chunks, organic bell peppers and add grilled chicken or salmon if desired.

Adapted from  Cooking Light July 2010

Sweet & Savory Salad with Blackberry Vinaigrette

This is a great sweet salad.  The addition of the Advanced Plan approved fruit makes it a different, delicious treat.  This is a restaurant calibur salad that makes a great presentation.  Make if for a crowd.


Makes 4 servings

6 cups Organic mixed greens
2 cups Organic spinach
1 cup walnuts, whole or coarsely chopped
4 Handfuls Blackberries (for garnish)
1-2 Granny Smith Apples
Organic Roasted Turkey or Wild Caught Smoked Salmon
1/2 cup organic gorgonzola cheese, optional
1 avocado, sliced, optional

Blackberry Vinaigrette

1 tablespoon grapeseed or coconut oil
1 tablespoon grated onion or shallots
1 small clove garlic, minced or pressed
1 pint blackberries
1/2 cup apple cider vinegar
2 tablespoons balsamic vinegar
1/2 teaspoon spoonable stevia
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 cup olive oil

In a non-toxic (non-teflon) skillet, heat the coconut oil over med-high heat.  Add the onions and garlic and cook for about a minute.  Add the blackberries and let break down (about 1-2 min).  Pour in the vinegars and stir to combine.

Transfer mixture to a blender or food processor and add the stevia, salt, and pepper.  Blend until smooth and add the olive oil slowly with blender or food processor.  If you want to remove all seeds, strain through a mesh strainer.

Place the greens on a plate.  Put remaining ingredients as desired and drizzle with dressing.  For a nice presentation, put apples, blackberries, walnuts, and turkey in sections around the edges of the greens.