Avocado, Orange, and Jicama Salad

Dana brought this to our client appreciation BBQ a few weeks back... and it was awesome! Everyone love it, I highly recommend trying out this recipe. Thanks Dana!

Makes approximately 6 servings

Ingredients:

3 naval oranges, peeled and cut into sections; reserve juice

2 tablespoons freshly squeezed lime juice

1 tablespoon cider vinegar

2 tablespoons extra virgin olive oil

pinch cayenne pepper

salt and pepper to taste

1 small jicama (approx 1 lb), peeled, quartered and thinly sliced

2 Haas avacados, quartered lengthwise and thinly sliced

1/4 cup chopped cilantro

Optional: 1 cup crumbled Feta cheese (or cheese of choice, Dana left this out)

- Squeeze lime juice and whisk into orange juice reserved from slicing oranges in a bowl

- Add vinegar, oil, cayenne, salt and pepper

-  Pour juice mixture over jicama and let stand 15 minutes

- Fold in orange sections, avocado, cilantro, and cheese if desired

-  Serve and enjoy!

Tandoori Chicken

Ingredients:

8-10 pieces of chicken (breasts, thighs, drumsticks, whatever you like)

1 box of Tandoori spice mix - You can find this at any Indian market. I bought Shan brand from the Indian Bazaar off 28th and Arapahoe in Boulder.

1 1/2 cups of plain yogurt (goat or cow)

-  Remove skin from chicken and cut a few slits in each piece

- In a mixing bowl, add yogurt and contents of spice packet. For a less spicy flavor, use more yogurt

- Add chicken to bowl and mix thorougly, marinade in refrigerator for 24 hrs

- Cook on medium-high on oiled (Pam, etc) grill for about 10 minutes on each side or until internal temperature reaches 165 degress

I like to serve this with a curry quinoa salad and fried spinach. The quinoa recipe will be posted as next week's recipe. Hope you enjoy!

Picnic Perfect Quiche

Ingredients:

1 Gluten-free frozen pie crust (I love the Whole Foods brand, rice flour one, so good!)

8 beaten eggs

1/4 cup almond milk

1/2 tsp olive oil

1 small sweet onion, chopped

1 head of broccoli florets, cut into bite size pieces (you can use frozen)

1 red bell pepper, chopped

1 tsp garlic powder

Salt and Pepper to taste

- Heat oven to 375 degrees

- Remove frozen pie crust from freezer and let begin to thaw

- Heat pan on stove to medium heat, add olive oil

- Add onion and sauté for 2 minutes

- Add broccoli and red pepper, cook until all vegetable are soft

- Add garlic powder and salt and pepper

- Combine beaten eggs, almond milk and salt and pepper

- Pour mix of veggies into pie crust and pour egg mixture on top

-Place in preheated oven for 40 minutes or until cooked through

Super easy and super yummy! If you prefer a crispier crust, you can pre bake the crust for 15 minutes empty before adding the filling.

Chicken and Veggie Fried Rice

Ingredients: 3 tbsp olive oil 1 lb chicken, cut into thin strips 1/2 onion, finely chopped 1/2 tbsp chopped garlic 1/2 tbsp shredded ginger 1 zucchini, finely chopped 1 yellow squash, finely chopped 1 cup broccoli florets 1/2 cup carrots, finely chopped 1/2 cup peas (I used frozen) 4 cups cooked brown rice 3 eggs, scrambled Bragg's liquid amino acids to taste, throughout whole process

-Heat oil in a large pan to medium-high heat, add onion, garlic and ginger. Sautee for 2 mins, stirring -Add chicken strips and cook until browned and cooked through. Flavor with liquid aminos. Remove from pan -Add zucchini, yellow squash, broccoli, carrots and peas. Sauté and flavor with aminos until softened. Remove from pan -Add brown rice to pan and stir for 2 mins, again adding liquid aminos -Push rice aside in pan leaving an empty space. Pour eggs into this space and mix quickly until scrambled. They will cook quickly, make sure to scramble until small pieces. -Place chicken and veggies back into pan and mix thoroughly -Add more liquid aminos if desired

Hibiscus Cooler

Hibiscus CoolerIngredients: 6 hibiscus tea bags 6 cups boiling water 2 cups sparkling water 1 tbsp lime juice

-Place tea bags and boiling water in a pitcher, let steep 8 mins -Dispose of tea bags, pour in sparkling water and lime juice -Put pitcher in refrigerator until cooled

*Optional: Add honey or stevia while tea is still hot. You could also add some mint sprigs before serving.

This drink is such a beautiful color and is incredibly refreshing! It's great to cool down on hot days and a perfect drink to serve to company.