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SALAD GREENS AND STRAWBERRY DRESSING
Into a large salad bowl, toss about 8 cups of mixed baby greens or other preferred salad greens. Add 1-2 cups sliced fresh peaches and strawberries. In a blender, add 1 cup frozen strawberries, 1/4 cup extra virgin olive oil, 1/4 cup champagne vinegar, 1 teaspoon onion powder and sea salt and pepper to taste, blend thoroughly and serve with greens, topped with a sprinkle of pecans, if desired.

CHICKEN AND VEGGIES
Brown 4 chicken breasts in extra virgin olive oil, both sides. Remove, slice into strips and keep warm. Saute 2 cups each, grape tomatoes and chopped zucchini, plus chopped fresh garlic (to taste). Just before tomatoes start to burst, add the chicken strips back in, sea salt and pepper and saute until chicken is cooked through. Serve with wild rice and crusty whole grain bread.

SPINACH MANGO SMOOTHIES
Add to blender, 2 cups shredded, fresh baby spinach leaves, 1 cup fresh orange juice, 1 1/2 cups frozen mango cubes, 1/2-1 cup frozen berries and 1 ripe banana. Blend well, adding a little water if smoothies are too thick. Add protein powder if a protein boost is desired. Serve in tall glasses with straws!

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