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  • Today some of us are observing Good Friday in preparation for Easter on Sunday. And some are celebrating Passover - to you a joyous Passover!Whatever you are celebrating this weekend may it be a time for reflection and renewal. May we all strive to live cleaner, kinder, healthier and more merciful lives. 
If you are gathering with friends and family consider my Cherry, Apple and Greens salad for a side dish. This bowl of goodness combines fresh greens, fruit and nuts with my homemade apple salad dressing for a flavorful and healthy part of your spread. 
Click the link in my bio for the full recipe as well as numerous other recipes and menus that are nutritious and delicious. Always clean and gluten free! It’s a great time for a cleaner healthier you!!🌸🌷
  • Today some of us are observing Good Friday in preparation for Easter on Sunday. And some are celebrating Passover - to you a joyous Passover!Whatever you are celebrating this weekend may it be a time for reflection and renewal. May we all strive to live cleaner, kinder, healthier and more merciful lives.
    If you are gathering with friends and family consider my Cherry, Apple and Greens salad for a side dish. This bowl of goodness combines fresh greens, fruit and nuts with my homemade apple salad dressing for a flavorful and healthy part of your spread.
    Click the link in my bio for the full recipe as well as numerous other recipes and menus that are nutritious and delicious. Always clean and gluten free! It’s a great time for a cleaner healthier you!!🌸🌷
  •  45  1  19 hours ago
  • Friday's never looked so good.
  • Friday's never looked so good.
  •  132  1  19 hours ago
  • 🥗😋
  • 🥗😋
  •  3  1  20 hours ago
  • MINTY BROCCOLI & QUINOA SALAD with a MANDARIN-ORANGE DRESSING
- -
I have a crate of mandarin oranges 🍊 and I’m finding all kinds of yummy ways to use them…as well as just eating them as is!  I loved this salad SO MUCH that I tested it twice, and it’s going on my ‘regular’ menu.
- -
The leftovers were great – I was pressed for time last night so I quickly grilled a chicken breast sliced it up and divided it over 2 bowls of this salad.  Perfect for lunch or dinner! 💃 🕺 - -
DRESSING INGREDIENTS
🍊 5 TBSP (60 ml) olive oil
🍊 3 TBSP (30 ml) apple cider vinegar
🍊 1 TBSP (15 ml) honey
🍊 ½ tsp salt
🍊 ¼ tsp pepper
🍊 The zest from 2 mandarin oranges*
🍊 The juice from 2 mandarin oranges (about 3 TBSP/ 45 ml)
- -
SALAD INGREDIENTS
🥦 1 cup dried quinoa, rinsed
🥦 1 head broccoli, florets only, cut into small pieces **
🥦 1 orange bell pepper (paprika), finely diced
🥦 2 green/spring onions, thinly sliced
🥦 1 Thai or Spanish red chili pepper, sliced
🥦 6 TBSP (12g) chopped fresh mint
🥦 Garnish with a handful of pistachio nuts and pomegranate seeds
- -
COOK THE QUINOA
🥦 Rinse quinoa in a strainer then cook according to directions on package.
🥦 Fluff cooked quinoa with a fork, season with a bit of salt then transfer to a large bowl and let cool. - -
MAKE THE DRESSING
🍊 Use a cheese grater to get the zest from your oranges (be sure to scrape the zest from the underside of the grater), then slice in half and juice them.
🍊 Wisk all the dressing ingredients together in a small bowl and set aside.
- -
PULL IT ALL TOGETHER
🥦 Add chopped broccoli, bell pepper, onion, chili pepper and mint to the bowl with the cooled quinoa, pour in the dressing and mix well.  Further salt to taste as needed.
🥦 Transfer to individual serving bowls and garnish with pistachio nuts & pomegranate seeds
- -
👉 CHILI PEPPER TIP:  Note, the seeds are WAY hotter than the ‘flesh’, so adjust to your taste.
👉 * ORANGE ZEST TIP:  this is such a great (and ‘chef-y) way to get an intense orange flavor into the dressing without watering it down with too much juice.
👉 **NO FOOD WASTE TIP:  save the broccoli stalk and slice/julienne for coleslaw, or grind into ‘rice’ for a low-carb stir-fry base.
  • MINTY BROCCOLI & QUINOA SALAD with a MANDARIN-ORANGE DRESSING
    - -
    I have a crate of mandarin oranges 🍊 and I’m finding all kinds of yummy ways to use them…as well as just eating them as is!  I loved this salad SO MUCH that I tested it twice, and it’s going on my ‘regular’ menu.
    - -
    The leftovers were great – I was pressed for time last night so I quickly grilled a chicken breast sliced it up and divided it over 2 bowls of this salad.  Perfect for lunch or dinner! 💃 🕺 - -
    DRESSING INGREDIENTS
    🍊 5 TBSP (60 ml) olive oil
    🍊 3 TBSP (30 ml) apple cider vinegar
    🍊 1 TBSP (15 ml) honey
    🍊 ½ tsp salt
    🍊 ¼ tsp pepper
    🍊 The zest from 2 mandarin oranges*
    🍊 The juice from 2 mandarin oranges (about 3 TBSP/ 45 ml)
    - -
    SALAD INGREDIENTS
    🥦 1 cup dried quinoa, rinsed
    🥦 1 head broccoli, florets only, cut into small pieces **
    🥦 1 orange bell pepper (paprika), finely diced
    🥦 2 green/spring onions, thinly sliced
    🥦 1 Thai or Spanish red chili pepper, sliced
    🥦 6 TBSP (12g) chopped fresh mint
    🥦 Garnish with a handful of pistachio nuts and pomegranate seeds
    - -
    COOK THE QUINOA
    🥦 Rinse quinoa in a strainer then cook according to directions on package.
    🥦 Fluff cooked quinoa with a fork, season with a bit of salt then transfer to a large bowl and let cool. - -
    MAKE THE DRESSING
    🍊 Use a cheese grater to get the zest from your oranges (be sure to scrape the zest from the underside of the grater), then slice in half and juice them.
    🍊 Wisk all the dressing ingredients together in a small bowl and set aside.
    - -
    PULL IT ALL TOGETHER
    🥦 Add chopped broccoli, bell pepper, onion, chili pepper and mint to the bowl with the cooled quinoa, pour in the dressing and mix well.  Further salt to taste as needed.
    🥦 Transfer to individual serving bowls and garnish with pistachio nuts & pomegranate seeds
    - -
    👉 CHILI PEPPER TIP:  Note, the seeds are WAY hotter than the ‘flesh’, so adjust to your taste.
    👉 * ORANGE ZEST TIP:  this is such a great (and ‘chef-y) way to get an intense orange flavor into the dressing without watering it down with too much juice.
    👉 **NO FOOD WASTE TIP:  save the broccoli stalk and slice/julienne for coleslaw, or grind into ‘rice’ for a low-carb stir-fry base.
  •  360  20  19 April, 2019
  • Spring roll and fish since it’s lenten season😇#saladmaster
  • Spring roll and fish since it’s lenten season😇 #saladmaster
  •  3  0  19 April, 2019
  • Yummy dishes we cooked and made this week at home and for a special surprise party! Fresh Organic Lemon Garlic Roasted Chicken, top and bottom, stovetop roasted in #Saladmaster top and bottom browned and to my fiance's preference 😄
ABC-MP Salad cut with Saladmaster Machine #2 cone, Apple, beets, Carrots, Mango and Pears with organic Orange dressing from a great friend's mom's garden @natauraleza Super delicious and pack full of great nutrients.
Sweet Potatoes ready to be stovetop roasted, medium-click-low in my #saladmasterhealthycookingsystem, healthier cooking made simple! #Ilovemyjob #goodfood #CoreCooking @megpotts44 @cookingforhealthinc
  • Yummy dishes we cooked and made this week at home and for a special surprise party! Fresh Organic Lemon Garlic Roasted Chicken, top and bottom, stovetop roasted in #Saladmaster top and bottom browned and to my fiance's preference 😄
    ABC-MP Salad cut with Saladmaster Machine #2 cone, Apple, beets, Carrots, Mango and Pears with organic Orange dressing from a great friend's mom's garden @natauraleza Super delicious and pack full of great nutrients.
    Sweet Potatoes ready to be stovetop roasted, medium-click-low in my #saladmasterhealthycookingsystem, healthier cooking made simple! #Ilovemyjob #goodfood #CoreCooking @megpotts44 @cookingforhealthinc
  •  6  1  19 April, 2019