Healthy and Tasy Menu 2013!

• Iceberg & Arugula Mix: 10 Calories/8oz.
Add-ons of grape tomatoes, celery stalks, carrot sticks

• Fresh Organic Romaine Greens: 10 Calories/8 oz.
Keep it healthy by adding a balsamic or low-fat dressing: Add to calorie content

• SOUP: “Mock” Hamburger Soup 145 Calories/8 oz.
Lean ground turkey, onions, carrots, celery, tomatoes, basil, barley, ketchup

• Moroccan Couscous Salad: 195 Calories/8 oz.
Couscous, scallions, zucchini, golden raisins, mint, rind of an orange

• Shrimp & Chorizo Paella and Yellow Mexican Rice: 341 Calories/8 oz.
Shrimp, Spanish chorizo, garlic, saffron, yellow rice, tomatoes, peas

• Poached Chicken Breasts, Broccoli & Mango Sauce: 274 Calories/8 oz.
Skinless Chicken, red onion, jalapeno, tomato, mangos, cilantro, steamed broccoli spears

• Garlic, Cheese Tortellini with Vegetables: 344 Calories/8 oz.
Red onion, sun-dried tomatoes, broccoli, lemon, tarragon, Parmesan cheese

• Indian Chicken Curry with Cauliflower & Pea Pods: 264 Calories/8 oz.
Curry, garlic, basil, pea pods, cauliflower florets


• Fresh Fruit Salad: 150 Calories/8 oz.
Available fruits for the season

• Banana Oatmeal Muffins: 170 Calories/1 muffin
Rice flour, old fashioned oats, brown sugar, nutmeg, vanilla bean, almond, bananas
8 servings

8 ounces = 1 cup

Please leave comment if you try a recipe or need more details regarding menu, and I will comment back. Thanks!

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    Chef Jody

    Professional Chef and Wellness Coach, specializing in specific dietary needs. Includes diabetics, renal failure, cancer and chemo patients, low fat/high protein, gluten free, protein free, and overall healthy cooking. Most recipes are under 350 calories or less! Graduate of Kendall College, Chicago, IL. Certifications in Professional Chef, Bakery and Pastry Chef, Dining Room Management and Catering. Studied in Lyon, Paris, France.

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