EXPO RECIPE LIST
BREAKFAST
- Turkey Bacon 'n' Egg Scramble, Hash Browns and Grilled Tomatoes
- Vegetable and sausage Fritata
- Honey Almond Oatmeal with Spinach, Mushroom and Pepper Omelette
LUNCH
- Homemade Salmon Burger with Asian Slaw
- Ginger Skirt Steak / Chicken / Tofu Wrap with Jicama, Red Apple and Mint Salad
- Country Style Vegetable Soup with Roast Turkey Sandwich
- Butternut Squash Soup with warm Mediterranean Chicken / Tofu Salad
DINNER
- Spinach Stuffed Sole with Herb Marinated Zucchini and Squash, Brown Rice Pilaf and Tomato Chipotle Sauce
- Honey Mustard Chicken, Cumin Roasted Carrots and Scallion Mash
- Moroccan Crusted Beef Filet, Steamed Brocolli, Roast Garlic Sweet Potatoes
- Homemade pita chips w/ hummus
- Tuna / chicken salad w/ brown rice crackers
- Fresh crudite w/ cucumber mint cottage cheese dip
- Selection of raw nuts (almonds, pumpkin, cashew) w/ fresh fruit
- Myoplex protein shakes (strawberry, chocolate, vanilla)
Ginger Skirt Steak/Chicken/Tofu Wrap with Jicama, Red Apple and Mint Salad
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Recipe |
8 ounces skirt steak / 2-4 ounce chicken breasts / 8 ounces firm tofu
2
cups baby spinach
1 avocado - halved and sliced
1/2 cup shredded carrot
2 romaine lettuce leaves or lettuce of your choosing
1 lemon
1 Tablespoon
fresh ginger - grated
1 whole orange - zested and juiced
1 teaspoon fresh
thyme - chopped
olive oil
2 (10-inch) whole-wheat tortillas
1 cup jicama
- peeled and sliced into thin strips (place in lemon water along with prepared
apple to prevent dis-coloration)
1 red apple - cut into thin strips
1 teaspoon
fresh mint - chopped
Marinate your choice of protein in ginger, orange and thyme for up to two hours, grill and cut into ¼-inch slices to serve. To assemble the wraps, simply lay the warmed tortilla out and fill with lettuce, shredded carrot, protein of your choice and avocado and roll tightly.
For the salad, mix drained and dried jicama, apple and mint in a bowl. Toss gently with a drizzle of olive oil and a pinch on salt.
Alternative: Instead of tortillas, substitute Napa cabbage leaves. Simply blanch the leaves in boiling water for 10 seconds and immediately place in ice-cold water. Once cooled, drain on kitchen paper. You may need two or more leaves overlapped to attain equivalent size of tortilla. Assemble as above.
