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3 Trendy Summer Salads with Protein
Love greens but need that protein hit? These on trend options from WHOLE30 Slow Cooker are on the mark for Canada’s new food guidelines.
Chicken Shawarma Salad
SERVES 4. PREP: 45 minutes MARINATE: 1 hour
SLOW COOK: 6 hours (low) or 3 hours (high)
TOTAL: 7 hours 45 minutes
For the Chicken
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons avocado oil
1 teaspoon ground cumin
¾ teaspoon dried thyme
¾ teaspoon paprika
¾ teaspoon chili powder
¼ teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon black pepper
1 cup Whole30-compliant chicken broth or Chicken Bone Broth
For the Tahini Dressing
3 tablespoons tahini
Juice of 1 lemon
1 tablespoon cider vinegar
½ teaspoon garlic granules
¼ teaspoon ground cumin
¼ teaspoon salt
Pinch black pepper
For the Salad
1 large cucumber, diced (2 cups)
1 cup cherry tomatoes, quartered
3 tablespoons finely chopped shallot or red onion
1½ tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
Pinch salt and black pepper
1 small head iceberg lettuce (about 1 pound), thinly sliced
MAKE THE CHICKEN: In a medium bowl, combine the chicken, minced garlic, lemon juice, 1 tablespoon of the avocado oil, the cumin, thyme, paprika, chili powder, cinnamon, salt, and pepper. Toss to combine. Cover and marinate in the refrigerator for 1 hour or up to 8 hours.
IN a large skillet, heat the remaining 1 tablespoon avocado oil over medium heat. Add the chicken and cook until browned, about 5 minutes. Transfer the chicken to a 4-quart slow cooker. Add the chicken broth to the skillet and stir with a spatula, scraping up any brown bits; pour the broth over the chicken. COVER and cook on low for 6 hours or on high for 3 hours.
MEANWHILE, MAKE THE DRESSING: In a small bowl, whisk together the tahini and lemon juice. Add 1 teaspoon water, the vinegar, garlic granules, cumin, salt, and pepper; whisk until smooth. Cover and refrigerate until serving.
WHEN the chicken is done, use a slotted spoon to transfer it to a bowl. Use two forks to break up the chicken into smaller pieces. Discard the cooking liquid.
MAKE THE SALAD: In a medium bowl, combine the cucumber, tomatoes, shallot, olive oil, lemon juice, salt, and pepper.
ARRANGE the lettuce on a platter and top with the cucumber mixture. Spoon the chicken on top and drizzle with the dressing.
Instant Pot Hot-and-Sour Salmon Salad
SERVES 4. PREP: 10 minutes
CLOSED POT: 10 minutes TOTAL: 20 minutes
1 cup cider vinegar
1/2 cup thinly sliced radishes
1/2 cup matchstick carrots
1/2 cup thinly sliced cucumber
1/2 teaspoon salt
4 skinless salmon fillets (4 ounces each)
Cracked black pepper
2 tablespoons avocado oil
2 tablespoons fresh lemon juice
3 tablespoons Whole30-compliant hot sauce
1 package (5 ounces) mixed salad greens
2 tablespoons chopped fresh chives
IN a small bowl, combine the vinegar, radishes, carrots, cucumber, and 1/4 teaspoon of the salt. Let sit while preparing the salmon.
ADD the rack and 1 cup water to a 6-quart Instant Pot. Season the salmon with remaining . teaspoon salt and the pepper. Place the salmon on the rack. Lock the lid in place.
SELECT Manual and cook on high pressure for 3 minutes. Use quick release. Remove the salmon.
FOR the dressing, whisk together the oil, lemon juice, and hot sauce in another small bowl. Drain the vegetables; discard the vinegar.
Arrange the greens on serving plates and top with the vegetables.
Use a fork to break the salmon into chunks. Add the salmon to the salads. Drizzle with the dressing and sprinkle with the chives.
Beef Fajita Salad from Whole30 Slow Cooker
SERVES 6 PREP: 50 minutes Slow Cook: 6 hours (low) 3 hours (high)
2 beef flank steaks (1 pound each)
¼ cup plus 1 tablespoon fresh lime juice
¼ cup plus 1 tablespoon avocado oil
¼ cup finely chopped shallots 2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon ground cumin
1 medium red onion, cut into
3 medium red, green, or yellow bell peppers, quartered
1 medium avocado, halved, pitted, peeled, and chopped
¾ cup quartered cherry tomatoes or chopped seeded tomatoes
¼ cup thinly sliced green onion tops
⅛ teaspoon salt
⅛ teaspoon cayenne pepper 6 cups torn romaine lettuce
½ cup chopped fresh cilantro
Using a sharp knife, score the flank steaks on both sides with shallow diagonal cuts 1 inch apart. Place the steaks in a large shallow bak- ing dish. In a small bowl, whisk together ¼ cup of the lime juice, ¼ cup of the oil, the shallots, garlic, paprika, and cumin. Pour over the steaks in the baking dish, turning to coat the steaks all over with the marinade. Cover and marinate at room temperature for 30 minutes, turning once. (For even more flavor, marinate the steaks, covered, in the refrigerator for up to 8 hours.)
PLACE the red onion slices in a 5- to 6-quart slow cooker. Top with the marinated steaks. Top the steaks with the peppers. Cover and cook on low for 6 to 7 hours or on high for 3 to 3½ hours.
IN a medium bowl, combine the remaining 1 tablespoon lime juice, remaining 1 tablespoon avocado oil, the avocado, tomatoes, green onion tops, salt, and cayenne.
USING a slotted spoon, transfer the peppers and onions to a cutting board; cut the peppers into thin strips. Transfer the steaks to the cut- ting board; thinly slice across the grain. Arrange the lettuce on six serving plates. Top with the beef, pepper strips, onion slices, guacamole, and cilantro.
Excerpted from “The Whole30 Slow Cooker: 150 Totally Compliant Prep-and-Go Recipes for Your Whole30” with Instant Pot Recipes by Melissa Hartwig. Copyright © 2018 Melissa Hartwig. Photography by Ghazalle Badiozamani. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.