ready in about 20 minutes;
serves 4
You might need to buy:
- shaved Brussels sprouts
- fresh lemon juice
- ⅓ cup dried cranberries
- ⅓ cup chopped chives
- Sea salt and freshly ground black pepper
ready in about 50 minutes;
serves 2
You might need to buy:
- unseasoned rice vinegar
- toasted white and/or black sesame seeds
ready in about 45 minutes;
serves 4
You might need to buy:
- pure maple syrup
- raw cashews
- For the maple cayenne toasted cashews:
- fresh chopped cilantro or Parsley
- finely diced red onion
- For the mix-ins:
- salt
- garlic powder
- ground turmeric
- curry powder
- freshly grated ginger
- quinoa
- water
- sesame oil
- Rice wine vinegar
- For the quinoa:
- sea salt
I use frozen shelled edamame. If you do this too, just be sure to thaw it before adding!
*I used regular Tamari. If you use reduced-sodium, you’ll want to increase the amount (maybe to 2 tablespoons or so). Also, if you don’t need to keep this salad gluten-free, you can substitute soy sauce for the tamari.
ready in about 30 minutes;
serves 4
You might need to buy:
- Salad
- shelled edamame*
- sesame seeds
- Nutty Sesame Dressing
- pure maple syrup
- tamari
- rice vinegar
- toasted sesame oil
5 POINTS per Serving
ready in about 30 minutes;
serves 4
You might need to buy:
- uncooked quinoa 1 cup
- table salt 1⁄4 tsp
- fresh lemon juice 3 Tbsp
- fat free chicken broth 2 Tbsp
- olive oil 1 Tbsp
3 POINTS per Cup
ready in about 40 minutes;
serves 8
You might need to buy:
- black pepper 1⁄4 tsp
- minced garlic 1⁄2 tsp
- kosher salt 1 1⁄2 tsp
- fresh lemon juice 2 Tbsp
- uncooked orzo 3⁄4 cup
- crumbled feta cheese 1⁄4 cup
ready in about 30 minutes;
serves 4
You might need to buy:
- fresh corn kernels
- Honey Vinaigrette
- olive oil
- white balsamic vinegar
- honey
- minced red onion or shallot
- black pepper
- How to Make It
ready in about 20 minutes;
serves 8
You might need to buy:
- fresh lemon juice
- olive oil
- capers
- caper liquid
- loosely packed baby spinach leaves
ready in about 30 minutes;
serves 4
You might need to buy:
- dried dill or 2 tablespoons fresh
- sugar
- white wine vinegar or sherry vinegar
- salt
- small red onion
To avoid peeling frustration, use the oldest eggs in you fridge for hard boiling. Super fresh eggs are incredibly hard to peel, while the ones that have been around for a week or more will give up their shells more easily.
ready in about 50 minutes;
serves 6
You might need to buy:
- Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
- sugar
- salt
- cider vinegar
- hard boiled eggs