Pinch of Salt

Changing the way you think about salt.

Archive for the month “March, 2017”

FARMERS MARKET CHICKEN WRAP

Tortilla wraps with roasted chicken fillet, avocado, tomato, onion and puprika

This healthy wrap was built when we were working at a farmers market and were starving.  We had some leftover chicken and thought we would make a healthy wrap for lunch.

INGREDIENTS

  • Tortilla wraps
  • 1 Tomato, sliced and halved
  • 1 Avocado, cubed
  • 1/2 Red onion
  • 6-8  pomegranates
  • Butter lettuce, 1 leaf per wrap
  • 1 chicken breast grilled or baked, sliced
  • Favorite Salad dressing

DIRECTIONS

Preheat oven or grill to 400 degrees

  1. Lightly coat chicken with olive oil and season chicken breast with himalayan salt and pepper
  2. Baked or grill until no longer pink in middle.  25-30 minute in oven or 8-12 minute on the grill.
  3. Let cool and slice
  4. Assemble wrap by placing wrap on plate, add butter lettuce, chicken, red onion, avocado, pomegranates, and tomato.
  5. drizzle with favorite dressing and roll tight.

 

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CHICKEN TEX-MEX SALAD

Homemade Mexican Chicken Burrito Bowl

INGREDIENTS

  • 2 cups chicken, cooked and sliced
  • 1cup white cheddar, shredded
  • 1 small avocado, diced
  • 2cup corn, about 1 ear
  • 1cup red onion, chopped
  • 1/2 cup black beans, rinsed and drained
  • 6-8 leaves romaine lettuce, torn
  • 1/2 red pepper, diced
  • 1cup baked tortilla chips, crushed
  • 1-2 cup white rice cooked
  • Chipotle Sea Salt

CILANTRO-LIME DRESSING

  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • pinch of Sel Gris Sea Salt
  • To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

DIRECTION

  1. In a large bowl, combine chicken, cheese, avocado, corn, onion, black beans, lettuce and red pepper.
  2. Place small scoop of rice in bowl and top with salad. Sprinkle each with tortilla chips and lightly season with chipotle sea salt
  3. Lightly drizzle Cilantro-Lime dressing over salad.

GRILLED HALIBUT FILETS

To portions of fresh grilled pollock

One of our favorite fish dishes.  This is light and healthy with a tremendous amount of flavor infusing lemon, ginger and thyme.

INGREDIENTS

  • 1 tablespoon coconut oil
  • 2 Halibut filets
  • Red, yellow, orange grape tomatoes
  • Spring mix lettuce
  • Basil, cut lengthwise
  • White Balsamic Vinegar ( we love Gourmet Blends)
  • BK Fish Rub
  • Flake Sea Salt
  • Lemon, Quartered

DIRECTIONS

  1. heat skillet with coconut oil.  Season each side of fillet with BK Fish Rub.  Place in pan and sear halibut filets  for 3-4 minutes on each side until cooked through and nice crust on the outside.
  2. Cut tomatoes lengthwise and place in bowl.  Add basil and spring mix lettuce.  Toss gentle with white balsamic vinegar and finish with flake sea salt.

BAKED KALE CHIPS

Homemade Kale Chipsa

These beauties are packed with flavor and nutrients!  Great healthy snack for those on the go.

INGREDIENTS

DIRECTIONS

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with YOUR favorite HEPP’S sea salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Enjoy right away or place in ziplock bag and save for later.

 

 

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