GREEN POWER CHOPPED SALAD

GREEN POWER CHOPPED SALAD

INGREDIENTS: SALAD: 2-cups (7 oz.) chopped Boston lettuce 2-cups (7 oz.) chopped Arugula + Kale blend (or one or the other) 1/4 cup (1 oz.) finely chopped parsley ½ ripe green or yellow pear, chopped 4 green onions, chopped ¼-cup (1 oz.) raw pepitas (pumpkin seeds) ½-cup (2oz.) crumbled goat cheese 1 small roasted chicken breast, chopped 1-cup (4 oz.) roasted chickpeas for vegetarian version CAESAR DRESSING: 1/4-cup (1 oz.) mayonnaise 1-teaspoon Worcestershire sauce 1 clove garlic, finely minced 1-tablespoon lemon juice 1-teaspoon Dijon mustard 1-teaspoon salt ½-teaspoon black pepper ¼-cup (2 oz.) milk

INSTRUCTIONS: Using your Magic Chopper, chop all of your fruit and vegetables. Add all of the salad ingredients to a large mixing bowl, in a smaller mixing bowl add all of the dressing ingredients and whisk to combine. Pour the amount of dressing desired over the salad ingredients and toss to coat evenly.

HEALTHIER POTATO SALAD

INGREDIENTS: 2-lbs. potatoes (red, gold, or fingerling) 1/2 red onion 1 red bell pepper 3 celery stalks 1/2-cup/4 oz. Greek or plain yogurt ¼-cup/2 oz. whole grain mustard 2-tsp. Olive oil INSTRUCTIONS: Using your Magic Chopper, dice the red pepper, onion, and celery. Dice potatoes into bitesized pieces (about 1 inch) put potatoes to a large saucepan and cover with cold water. Bring to a boil, then reduce heat to medium and cook 5-6 minutes until tender (not soft). Meanwhile, in a large bowl combine yogurt, mustard, and olive oil, add bell pepper, onion, and celery stir to combine. Drain potatoes, rinse with cold water, and drain again. Add to the large bowl and stir to coat, salt/pepper to taste. Can serve immediately or chill for a few hours.

HONEY LIME RAINBOW FRUIT SALAD

INGREDIENTS: 1 lb/450g/16oz fresh strawberries, diced 1 lb/450g/16oz fresh pineapple, diced 12oz/340g fresh blueberries 12oz/340g red grapes, diced into halves 4 kiwis, peeled and diced 1 (15 oz) can mandarin orange in juice, drained well and sliced into halves 2 ripe bananas, diced HONEY LIME DRESSING ¼ cup/4 tbsp honey 2 tsp lime zest 1 tsp lime juice INSTRUCTIONS: Using your Magic Chopper with the dicing attachment, dice the strawberries, pineapple, kiwi and bananas. Using the slicing attachment slice the grapes. Add all fruit to a large mixing bowl, in a small mixing bowl, whisk together the honey, lime zest and lime juice. Pour over fruit just before serving and toss to evenly coat (as it sits for a few minutes the juices will gather at the bottom, so toss again before plating).

LOADED BAKED POTATO CASSEROLE

INGREDIENTS: MEAT 1-cup/8 oz. bacon 4 chicken breast, cubed PRODUCE 4 green onions 4 russet potatoes, cubed BAKING & SPICES 1 salt & pepper DAIRY 2 tbsp. butter 1 1/2 cups/12 oz. cheddar INSTRUCTIONS: Preheat oven to 350 F/200 C/Gas Mark 4. Using your Magic Chopper, cube the potatoes. Place potatoes in 9x13 baking dish. Drizzle with olive oil and season with salt. Stir coated potatoes and mix in bacon, raw chicken and cheddar. Lay butter slices over casserole, season with salt & pepper. Cover with aluminum foil and bake for 60 minutes, remove foil and bake for a further 15 minutes, top with green onion.

MANGO CHICKEN SALAD

INGREDIENTS: 1 lb. boneless, skinless chicken breasts 1 ¼-cups (10 oz.) unsweetened light coconut milk, divided 5-tablespoon lime juice, divided 3 tablespoons reduced-sodium soy sauce, divided 1-tablespoon almond butter 1-tablespoon honey 2-cups (8 oz.) chopped Napa cabbage 1-cup (4 oz.) peeled and chopped Jicama 1-cup (4 oz.) chopped seedless cucumber ¾-cup (3 oz.) chopped red bell pepper ¼-cup (1 oz.) chopped red onion ¼-cup (1 oz.) cilantro 6-tablespoon slivered almonds, toasted 1-chopped mango INSTRUCTIONS: Using your Magic Chopper, chop all the fruit and vegetables. Place the chicken in a large zip top bag, in a small bowl; combine 1 cup of the coconut milk, 2 tablespoons of the lime juice and 1 tablespoon of the soy sauce. Pour the marinade over the chicken; turn to coat then refrigerated for 1 to 4 hours. Heat a grill pan over medium heat. Spray with nonstick cooking spray, Drain the chicken and cook on the grill until it is no longer pink, 12-15 minutes, turning once. Let it cool slightly then chop.

In a small jar with a tight fitting lid, combine the remaining ¼ cup coconut milk, 3 tablespoons lime juice, 2 tablespoons soy sauce, almond butter and honey. Shake well to combine. In a large bowl, combine the cabbage, jicama, mango, cucumber, bell pepper, red onion, cilantro and chopped chicken. Add the dressing and toss to coat, sprinkle with almonds.

NO CHURN APPLE PIE ICE CREAM

INGREDIENTS: 2 Granny smith apples, peeled 1 1/2 tablespoon Apple pie spice or cinnamon ¼-cup/2 oz. brown sugar, packed 1/2 teaspoon Vanilla pure extract ¾ cup/6 oz. oatmeal cookies, crunchy 2-tablespoon unsalted butter 1 /14 ounce condensed sweetened milk 2-cups/16 oz. heavy cream INSTRUCTIONS: Place brown sugar and butter in a medium saucepan, stir until the butter is melted and the brown sugar and butter are combined. Using your Magic Chopper, with the dicer blade attached, dice the peeled apples. Add apples and pie spice, stir to coat the apples. Simmer, partially covered for 10-15 minutes until the apples are tender, stirring occasionally. Transfer to a bowl and refrigerate until chilled. Once chilled, prepare the ice cream base. In a large bowl, combine sweetened condensed milk, pie spice and vanilla extract. Puree half the apple compote and stir the pureed compote into the condensed milk mixture, set aside. Using a hand mixer or stand mixer, whip the heavy cream until stiff, billowy peaks form. Gently fold half the whipped cream into the condensed milk, and then fold on the other half. Stir in most of the cookie crumbs, reserving a tablespoon or two for the top. Pour half the ice cream base into a 2-quart container, top with the half remaining apple compote. Pour in the last half of the ice cream base and top with remaining apple compote and reserved cookie crumbs. Cover and freeze until firm or for at least 6 hours.

OIL FREE RAINBOW ROASTED VEGETABLES

INGREDIENTS: 1 2/3 cup chopped red bell peppers (250 g) 2 cups chopped carrots (250 g) 1 1/3 cup chopped yellow bell peppers (200g) 1 2/3 cup chopped zucchini (250g) 1-cup broccoli florets (100g) 1-tbsp dried thyme Balsamic vinegar to taste INSTRUCTIONS: Preheat the oven to 390 F/200 C/Gas Mark 6. Using your Magic Chopper, chop/dice the red & yellow bell pepper, carrots and zucchini. Separate the broccoli into florets. Place the chopped vegetables onto a baking sheet; add the thyme and balsamic vinegar, bake for about 25 minutes or until the vegetables are cooked.

SALTED CARAMEL APPLE PIE BISCUIT BITES

INGREDIENTS: 4-tablespoons unsalted butter 2-medium apples, peeled 1-teaspoon ground cinnamon 2-tablespoons light brown sugar, packed 1-can Pillsbury Grand s Flaky Layers Buttermilk Biscuits-8 pieces ½-cup/4 oz. half and half 1 egg yolk 2-tablespoons light brown sugar, packed ½-teaspoon ground cinnamon ½ -cup/4 oz. prepared salted caramel sauce 1-cup/8 oz. powdered sugar 4-tablespoon heavy cream INSTRUCTIONS: Using your Magic Chopper, dice the apples. Preheat oven 350 Fahrenheit/180 Celsius/Gas Marker 4. Melt butter in 12-inch cast iron skillet over medium heat. Once melted add apples, cinnamon and brown sugar. Stir to combine and let it cook for 5 minutes, cut each biscuit round into 8 pieces. Place biscuit pieces into pan. Gently stir buttermilk into apple mixture and put mixture on top on biscuits. Place half and half, egg yolk, brown sugar and cinnamon into a medium measuring cup, whisking to combine. Drizzle over biscuit mixture, use spoon to press biscuits into cream mixture evenly. Bake for 30 minutes until set. Remove and drizzle with salted caramel sauce. Place powdered sugar into a small mixing bowl and whisk with cream until creamy and drizzling consistency. Drizzle over top of caramel layer, serve warm.

SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING

INGREDIENTS: Large head of Romaine Lettuce 15 oz. can black beans, rinsed drained 1 large orange bell pepper 1-pint cherry tomatoes 2-cups/16 oz. corn (frozen one, thawed) 5 green onions Avocado (optional) cut into cubes DRESSING: 1-cup/8 oz. loosely packed cilantro, stems removed roughly chopped ½ avocado (1/2 plain vegan yogurt) 2-tbsp. fresh lime juice 2 garlic cloves ¼ cup olive oil 1 ½-tsp. white wine vinegar 1/8-tsp. salt INSTRUCTIONS: To make the dressing, puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary. Using your Magic Chopper, finely chop romaine lettuce, bell pepper, tomatoes and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing.

SOUTHWESTERN KALE POWER SALAD WITH SWEET POTATO, QUINOA & AVOCADO SAUCE

INGREDIENTS: Quinoa and kale 1-cup/8 oz. quinoa 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces 2 tablespoons olive oil 1 medium lime, juiced ½ teaspoon salt Sweet potatoes 2 medium sweet potatoes (about 1½ pounds), sliced into small, ¼-inch cubes 2 tablespoons olive oil 2 teaspoons ground cumin 1 teaspoon smoked paprika 1½ teaspoons salt Avocado sauce 2 avocados, sliced into long strips 2 limes, juiced 2 tablespoons olive oil 1 medium jalapeño, deseeded, membranes removed and roughly chopped 1 handful cilantro leaves ½ teaspoon ground coriander, optional Salt, to taste

Everything else 1 (14-ounce) can black beans, rinsed and drained, or 1½ cups cooked black beans ⅓ cup/3 oz. crumbled feta, omit for vegan/dairy-free salad ¼ cup/2 oz. pepitas (green pumpkin seeds) INSTRUCTIONS: 1.To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool. 2.Using your Magic Chopper, cube the sweet potatoes. In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the cumin, smoked paprika and salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes. 3.Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 3 to 7 minutes (add another little splash of olive oil if the potatoes start sticking to the pan). Set aside to cool. 4.To prepare the kale: Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to massage it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms. Repeat until the kale is darker green in color and more fragrant. Whisk together 2 tablespoons olive oil, the juice of 1 lime and ½ teaspoon salt. Drizzle over the kale and toss to coat. 5.To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste. 6.To toast the pepitas: In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes. 7.Once the quinoa has cooled down a bit, pour it into the bowl of kale and toss to combine. Divide the kale and quinoa mixture into four large salad bowls. Top with sweet potatoes, black beans, a big dollop of avocado sauce, and a sprinkle of feta and pepitas.