​7 Layer Salad 


2 BNSN chicken breast - Marinated in apple cider vinegar and garlic powder 
1 cup shredded carrots
1 cup chopped cucumber 
1 cup chopped tomato
2 cups cooked and chopped kale 
1 cup chick peas 
2 cups spring mix salad

Dressing: 
1/4 cup honey Dijon mustard 
1/8 cup honey 
1/4 cup olive oil 
1/8 cup chopped white onion 
Generous sprinkle salt 
Squeeze 1/2 lemon 
1/8 cup apple cider vinegar 

Sauce for Chicken:
1 whole garlic - roasted and mashed 
2 tbsp pesto 
1/4 cup goats cheese 
2 tbsp coconut oil 

Sprinkle chicken breast with salt and pepper and garlic powder and marinate in apple cider vinegar for 1 hour. Then grill on BBQ (400 degrees) for 6-7 mins on each side. Then place on cookie sheet and spread sauce for chicken on each breast and place in oven for 20 - 30 mins at 350 degrees. Take out of oven and let cool for a few mins then slice each piece. 

To plate add cooked kale and then top with chick peas, then add grilled chicken, spring mix, cucumber, tomato and carrots and then stir dressing and drizzle over top. Top with croutons or cashews. 

Fish Taco Salad

Serves 4

2 fresh or frozen (approx. 1/2 lb. each) tilapia 
6 cups chopped romain lettuce 
2 cups chopped iceberg lettuce 
1 cup diced tomatoes 
1/4 cup chopped red onion 
1 cup chopped red pepper 
1/2 cup sliced black olives 
1 avacodo sliced 
1 cup shredded marble cheese
2 tortilla shells
1 cup seasoned bread crumbs 
1 egg 
1/4 cup franks hot sauce 
1/4 cup vegetable oil 
1 tsp garlic powder 
Salt and pepper, and Cayenne pepper 


Dressing:

1/3 cup mayonnaise 
1/4 cup franks hot sauce 
1/4 cup olive oil 
2 tbsp lemon juice 
1 tbsp suger 
1/4 cup finely chopped pickles 

Sprinkle with Sea salt and pepper and marinate tilapia fillets in a mixture of 1 egg, 1/4 cup franks hot sauce, veg oil, tsp garlic powder for 2 hours in fridge. Then Take tilapia fillets and dip into seasoned bread crumbs on each side. Then fry in frying pan until each side is crispy and fish is cooked. 
Cut tortilla shells into small slits (bite size for salad) 
On a well grease cookie sheet add sliced/shredded pieces  of tortilla slits  and sprinkle, sea salt, with garlic powder and cayenne pepper. Bake in a 375 degree oven for 15 minutes or until crisply. 

In a large bowl mix all other salad ingredients including Romaine and iceberg lettuce, red onion,tomato, red pepper, sliced black olives and fresh avocado. Add dressing. Then add crispy tortilla slits and mix well together. Plate and top with cooked tilapia fillets. Sprinkle with shredded marble cheese. Enjoy!

Spaghettini Chicken and Pesto Salad 

Serves 3 -4 

3 cups cooked spaghettini 
1/2 cup chopped bacon 
1 BLSN chicken breast sliced 
4-5 cups spring mix (dandelion and spinach mix)
1 Red pepper - chopped 
2 cups chopped white mushrooms
1/2 cup chopped red onion 
1 cup chopped cucumber 
1 cup chopped tomato 
2- 3 cups chopped broccoli 
1/2 cup goats cheese plus extra for topping 
1/4 cup milk 
1/4 cup pesto 
3 minced garlic cloves 
1/8 cup balsamic vinegar 
1/4 cup cup olive oil 
Sea Salt 

In a sauté pan cook bacon until cooked then add 1/4 cup red onion and minced garlic cloves. Add cooked sliced chicken and mushrooms and let simmer for 5-10 minutes. Then add goats cheese mix thought out and let it melt down and add milk and balsamic vinegar. Then add broccoli and 1/2 of the chopped red pepper and let simmer on low for 15 - 20 mins and stir occasionally. Sprinkle with sea salt and stir well. 
Add in cooked spaghettini, stir well and let cool for 5 mins. 
In a large bowl add spaghettini mixture to spring mix, diced tomatoes, cumber and the remainder of red pepper. Add 1/4 cup olive oil and stir well. Then plate and top with crumbled goats cheese. 

Chicken Parmesan Caesar Salad 

Serves 2 - as a meal 

1 BNSL chicken Breast - butterflied 
1 egg 
Sea salt and pepper 
3/4 cup parmesan cheese plus more to sprinkle on top of salad
1/2 cup bread crumbs 
3 garlic cloves - roasted 
1 cup tomato/pasta sauce 
5 cups chopped romain lettuce 
1/2 - 1 cup chopped tomato 

1/2 Lemon - 1/4 is for dressing

Dressing: 
1 egg yoke
1/4 of the lemon sneezed
1/4 tsp sea salt 
1/2 tsp pepper
1/4 cup parmesan cheese
1/3 cup vegetable oil 
1/8 cup apple cider vinegar 
1/8 cup sugar 
1 tsp minced ginger 
1 cup croutons 
1/4 cup bacon bits 


Tenderize and Split (butterfly) one BNSN Chicken breast and sprinkle with Sea salt and pepper. Then marinate in a mix of 1 cup tomato sauce, 1 egg and 3 roasted garlic cloves ( sub - 3 minced fresh garlic cloves) for 2 hours in fridge. Then on deep plate add 3/4 cup parmesan cheese and bread crumbs (mis together) then press your marinated chicken breast into the cheese/breadcrumb mix. Then place  on a well greased cookie sheet and use spot to top chicken with the remainder of the egg/tomato sauce marinade. Then cook in oven 400 degree for approx 45- 50 mins -be sure its fully cooked. Take out and cool for 5 mins. Then Slice thinly to go into salad. 

In a large bowl add romain lettuce, copped tomatoes and squeeze the other 1/4 lemon onto lettuce. Add bacon bits and croutons and a sprinkle of parmesan cheese. Then pour dressing over and add chicken and stir together. 

Steakberry Salad 

Serves 2 

1 grilled striploin steak - marinate in your favourite steak spices and bbq sauce.
1 cup plus 3/4 cup sliced strawberries 
1/4 cup fresh or frozen cranberries 
4 cups chopped romain lettuce
1/4 cup chopped red onion
1 medium green pepper -chopped 
1 cup chopped cucumber 
1/2 cup pineapple juice 
1 cup  plus 1//4 cup chopped celery 
1/2 cup goats cheese 
Lemon juice 
1/2 cup olive oil 
Sea salt
1/8 cup sugar 

Marinate Strip loin with steak seasoning and bbq sauce and then grill to your liking. Then slice thinly. 

Sauce/ Dressing: 
In saute pan add and melt 1 tbsp coconut oil, then add 1/4 chopped celery, cranberries and 3/4 cup strawberries, let simmer for a few minutes to soften the fruit and then add pineapple juice, sprinkle sea salt, 1/8 cup sugar and stir well and let simmer for 10 mins then cool for 5- 10 minutes. 

Salad: In a large bowl add 4 cups chopped romaine lettuce, 1/4 cup chopped red onion, 1 medium chopped green pepper, 1 cup chopped cucumber, 1 cup chopped celery. Then add Sauce/dressing. Add remainder of uncooked strawberries. Crumble Goats cheese into salad (leaving some to crumble on top). Add grilled steak and stir together well -Leave some steak to place on top. Then top with Cashews or pecans after plated and enjoy. 

Garlic and Pesto Pizza Salad  (With BBQ Chicken -optional)   


1-2 bbq chicken breast (BNSN) 
3-4 cups arugala 
1 cups shredded iceberg lettuce
1 1/2 cups shredded marble cheese 
1 red bell pepper 
1 cup caramelized onions 
1/4 cup sliced pickeld banana peppers 
1 cup button mushrooms - sliced in half

Other ingredients needed:
balsamic vinegar 
olive oil
pizza doug 
1 full garlic 
Sea salt 
coconut oil 
pesto 
ranch dressing 


Roasted Garlic: Take 1 full garlic and slice open the top (allowing visibility/access to all cloves) then sprinkle top of garlic with sea salt and coconut oil. Wrap with tin foil and cook in oven or in bbq at 375 degrees for 30 - 40 mins. Remove and let cool. When your ready to use -just simply squeeze each clove out. 

Optional- Grilled BBQ Chicken: Sprinkle Chicken and marinade in balsamic vineger for 2 hours. Then Grill Chicken until cooked on both sides and add your favourite bbq sauce. Remove from BBQ and let cool. Then slice thinnly to add to pizza. 

Dough: To make things simple - Use 1 pkg store bought pre-made pizza dough or you can follow my recipe for pizza dough below.

Roll dough onto a greased cookie sheet spread garlic/pesto sauce onto pizza. Add graded cheese, grilled bbq chicken slices, sliced red bell pepper, caramelized onions, button mushrooms and then Bake in oven at 375 degrees for approx. 25 -30 mins until crust is turning brown. 

Salad topping: 3-4 cups arugula, shredded iceberg lettuce, red bell pepper, pickled sliced banana peppers. Drizzle 1/8 cup balasmic vinager and 1/8 cup olive oil and mix well. Add to top of cooked pizza and enjoy! 

Garlic/Pesto Spread: 
Mix Together 
1 whole garlic (roasted) 
1/8 cup ranch dressing 
1/4 cup olive oil 
2 tbsp pesto 

Home Made Pizza Dough: 
1/2 teaspoon yeast 
3/4 cup milk 
2 1/4 cups flour 
pinch sea salt 
1/4 tsp baking powder 
1/4 cup sugar 

Heat milk in Microwave for 30 - 45 seconds and then add yeast to milk and let yeast dissolve 

Sift flour, salt and baking powder into a bowl and add sugar. Then add warm yeast/milk and mix together. Add more flour if needed. and Let sit for 2- 4 hours to let rise. 

Balamic Chicken and Roasted Red Pepper Salad 

1 BNSN Chicken Breast Sliced in half to make thinner
Garlic Powder
2 tbsp lemon juice 
Balsamic Vinegar 
Approx. 4 cups arugala 
1 large roasted whole red pepper sliced in 4 and roasted - sea instructions for roasting below 
2 medium grilled (slightly cooked) zucchini sliced/chopped 
1/2 cup onion 
1/2 cup cream cheese 
1 cup milk 
2 garlic cloves minced 
1 tsp sea salt 
3 tbsp olive oil 
Feta cheese and cashews to sprinkle on top - and mix in. 

Balsamic cream sauce: In a sauté pan fry onions 2 cloves garlic minced. Then add crumbled cream cheese, and 1/8 cup balsamic vinegar, lemon juice, 1/2 tsp sea salt, then cook for 2-5 mins and add milk. Its ok if cream cheese doesn’t melt. Let simmer for 5- 10 mins then let cool. 

Take 1BNSN Chicken Breast Sliced in half (to make  2 thin slices) sprinkle with garlic powder, sea salt, and marinate in balsamic vinegar for 2 hours in the fridge. Then Grill on bbq (350 degrees) for 4-5 mins on each side. Then Place in oven and pour balsamic/cream cheese  sauce on top  and cook in oven at 375 degrees for approx. 30 mins. Take out ant cool for 5 mins. 
Then in a Med/large bowl add arugala, roasted red peppers and grilled zuccini. Then add sliced balsamic chicken and balsamic cream sauce, feta cheese and stir in well. Sprinkle with a couple tbsp balsamic vinegar and 3 tbsp oil oil and mix in and serve. 

Roasted red pepper: Add sliced roasted red pepper to hot grill (skin side down) and let cook until skin is burnt. Remove from grill and place in covered container and let sit for at least 10 mins. Let them sweat. Then let cool and remove skin. 

​Tex Mex Pork Cobb Salad 

Serves 2

2 pork chops - sliced thinly  
1/2 tsp cayenne pepper 
1/2 tsp paprika
1 tsp garlic powder 
1/2 tsp chilli powder 
1/4 cup ketchup 
1/8  cup Franks hot sauce 
Sea Salt, and black pepper.

Optional: Sesame Seeds and french fried onions for topping 

Salad: 
1 medium/small iceberg lettuce head sliced
2 hard boiled eggs cut in half 
1 cup shredded carrots 
1 medium diced tomato 
1/2 chopped red pepper
1/2 cup sliced black olives 
1 cup corn 

In a frying pan add coconut oil to grease pan and add sliced pork chops. Sprinkle with lemon juice, salt and pepper. Then add all other spices, ketchup and franks hot sauce. 

Plate all Salad ingredients and then add cooked pork. Top with ranch dressing. 

For a healthier dressing: (this will be enough for 2 salads) 
1/4 cup honey dejan mustard
1 tsp sugar 
4 tbsp olive oil 
1 tbsp lemon juice 
2 tbsp vinegar 

Broccoli and Pulled Pork Salad

Eat as a meal - serves 2-3 or bring to your next BBQ 


1 - 1 1/2 cups pre-cooked pulled pork 
1/2 chopped cooked bacon
3 cups chopped brocoli 
1/4 cup chopped red onion
1/2 cup shredded cheddar cheese (Or marble) 
Half red pepper chopped 
2 celery Stocks 
1 cups sliced seedless grapes (green or red)
2 cups chopped iceberg and romain mix 
1/2 cup chopped tomato 

Dressing:
3/4 cup Mayo 
1 tbsp lemon juice 
1/8 cup plus 1 teaspoon sugar 
1/2 tsp cayanne pepper - Use paprika if you don't want any spice 
1/8 cup apple cider vinegar 


In a large bowl add all ingredients except the lettuce and tomato. Mix in dressing and place in fridge for a few hours to let everything bind together.  Add the lettuce and tomato and a sprinkle of 1 tsp sugar and stir together well right before serving.