Super Green Detox Salad

Suggested Piece: 3.5 Qt Insulated Bowl

Ingredients
Salad:
1 English cucumber (#3 cone)
1 green bell pepper (#3 cone)
Spring mixed greens
Alfalfa sprouts
1 tbsp hemp seeds

Dressing:
1 avocado
1/4 c water
1 tbsp tamari
1 1/2 tsp maple syrup
1/3 c cilantro, fresh
1/3 c parsley, fresh
1 1/2 oregano, fresh
1/2 tsp salt
1/2 tsp pepper

Directions
Add all dressing ingredients into a blender and blend until smooth. Process cucumber and bell pepper on #3 cone over spring mixed greens. Toss with alfalfa sprouts and hemp seeds. Top with dressing and enjoy!

Paleo Fries with Herbs

Suggested Piece: 12" Electric Skillet

Ingredients
1 1/2 tsp. dried oregano
1 1/2 tsp. fresh parsley, finely chopped
1/2 tsp. dried thyme
4 large sweet potatoes (#3 cone)
1 1/2 tsp. freshly ground black pepper
2 tbsp. coconut oil, melted

Directions
Melt coconut oil over medium heat in bottom of skillet. Combine all of the herbs, pepper, and sweet potato into skillet, stir to coat. Cover and crack lid to fry sweet potatoes.

Herb Cucumber & Tomato Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 tsp. fresh oregano, chopped
3 English cucumbers (#3 cone)
1 c. grape tomatoes, halved
1/2 c. red onion, (#4 cone)
2 tbsp. fresh mint, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. fresh dill, chopped
1/2 c. feta cheese
Salt & pepper to taste

Directions
Whisk together olive oil, vinegar, and oregano in bowl. Toss together with cucumbers, tomatoes, onion, mint, parsley, and dill. Season with salt and pepper. Sprinkle with feta.

Cucumber Caprese Salad

Suggested Piece: 3.5 Qt. Cold Bowl

Ingredients

2 tbsp. Olive Oil

1 tbsp. Balsamic Vinegar

1 tbsp. Dried Oregano

1 tbsp. Dried Basil

Dash Salt

Dash Pepper

1 Cucumber (#3 cone)

1½ c. Cherry Tomatoes, quartered

8 oz. Mozzarella (#3 cone)

½ Large Red Onion (#2 or #4 cone)

Directions

In a small bowl mix together olive oil, balsamic vinegar, dried oregano, dried basil and a dash of salt and pepper; set aside. Process cucumber and mozzarella on #3 cone into Medium Cold Bowl. Quarter washed cherry tomatoes. Add to the bowl with the cucumbers. Process red onion into bowl with cucumbers and tomatoes (of you do not like onion, feel free to omit from the recipe.) Pour marinade over vegetables and cheese; mix well. Allow to sit for 10 minutes before serving.

Bacon Mushroom Spinach Frittata

Suggested Piece: 11" Large Skillet

Ingredients

6 large eggs

1/2 c. milk

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried thyme

Dash of hot sauce

Kosher salt and freshly ground black pepper, to taste

4 slices bacon, diced

2 cloves garlic, diced

8 oz. cremini mushrooms, thinly sliced

2 c. baby spinach

1 Roma tomato, diced 

Directions

In a large bowl, whisk together eggs, milk, basil, oregano, thyme and hot sauce; season with salt and pepper, to taste. Set aside. Heat a 11” Large Skillet over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes, pour off excess fat. Transfer bacon to a paper towel-lined plate, let cool, and crumble. Add garlic and mushrooms to the skillet, sauté. Add spinach and tomato to skillet, pour in egg mixture on top, and sprinkle with bacon crumbles. Cover and cook over medium heat until Vapo-Valve clicks then reduce heat to low. Cook until center is firm.

Tip: For a healthier alternative omit the bacon.

Grilled Chicken Breasts with Herbs & Lemon

Suggested Piece: Smokeless Broiler

Ingredients

2-4 skinless chicken breasts (about 1 1/2 lbs. total)

1/3 c. extra virgin olive oil

3 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. black pepper

2 tbsp. finely chopped fresh parsley

1/2 tsp. finely chopped fresh thyme

1/2 tsp. finely chopped fresh oregano

1/4 tsp. finely chopped fresh rosemary

3 tbsp. lemon juice

Directions

Place chicken breasts in-between 2 sheets of plastic wrap and, using a meat mallet, pound out to an even 1/2-inch thickness. Place chicken in a large resealable ziploc bag. Add all the other ingredients and massage to evenly coat. Seal bag and marinate in the refrigerator for at least an hour, but ideally four. Coat Smokeless Broiler grates with nonstick spray. Place chicken directly on Smokeless Broiler and cook for 5 minutes; flip and cook for another 5 minutes or until a thermometer registers 160°F. Transfer to a plate and let rest for a few minutes. Slice and serve!