Asian Spring Salad with Shrimp

Val made this fabulous salad for me the other day and I just had to include it in my blog. The  crunch of the almonds, the tang of the pomegranate seeds, the sweet meat of the shrimp, the crisp springtime taste of the asparagus and the sesame, soy and ginger umami of the dressing work so beautifully together it is a feast for the senses  and it is super healthy as well and very filling. This recipe is low-fat, heart healthy and diabetic friendly.

Asian Spring Salad with Shrimp Recipe


Asian Spring Salad with Shrimp

Yield: 2 generous servings

4 cups finely shredded cabbage
8 cooked asparagus spears sliced into 2 inch pieces
8 oz. cooked shrimp
10 fresh pea pods
2 green onions sliced into 2 inch pieces
2 tablespoons honey roasted sliced almonds
2 tablespoons pomegranate seeds

Suggested garnish: Lemon slices
Suggested dressing: Newman’s Own™ Low Fat Sesame Ginger Dressing

Divide and arrange the above ingredients onto 2 plates as shown

© 2013 Valerie Bradley

Asparagus Chicken w/ Oyster Mushrooms

This is a quick and easy stir fry. I used Philippine lemon infused fish sauce but any good quality fish sauce with a squeeze of Meyer lemon juice will do.

Be sure to use the most natural chicken breasts you can obtain and fresh oyster mushrooms. I added a Fresno chile for a mild kick. Use  more than one if you like it hotter. This recipe  is gluten free, diabetic friendly and low-fat .

PRINT Asparagus Chicken with Oyster Mushrooms Recipe from MS Word


Asparagus Chicken w/ Oyster Mushrooms

Yield: 2 generous servings

2 chicken breast tenders sliced thin
1 bunch fresh asparagus spears cut into 2 inch lengths
¼ lb of fresh oyster mushrooms
1-2 fresh Fresno chilies 4 oz. julienne
3 garlic cloves chopped
1 tablespoon Philippine lemon infused fish sauce
2 teaspoons olive oil
½ teaspoon stevia

NOTE: If you can’t find the lemon infused fish sauce just juice 1 Meyer or regular lemon and add it to 2 teaspoons of any fish sauce. Heat oil in a wok or sauté pan. Add garlic and chicken. Stir fry till chicken is nearly cooked then add the remaining ingredients and stir fry for another minute. If you want a sauce that clings you can add 2 teaspoons of cornstarch. Portion and serve

© 2013 Aron David Bradley

Lean Green Chili w/ Beans

This recipe is one of my all time faves and is actually an award winner (Honor Roll January 2010 Better Homes and Gardens and it took second place in a local chili cook off). Most people think of red when they think of chili and Texans don’t like other ingredients like beans or hominy mucking up their beefy, spicy concoctions. To those purists this turkey chili might as well be from outer space. Well they’re not far off because all my friends and family agree the taste is out-of-this-world! This is best with fresh tomatillos although it is still good with the canned variety. This is diabetic friendly, heart healthy, low-fat and gluten free.

PRINT Lean Green Chili with Beans Recipe from MS Word



Lean Green Chili w/ Beans

Yield: 6 servings

1 ¼ lbs. turkey breast tenders diced
8-10 tomatillos quartered
1- 29 oz. can hominy (white or yellow)
2-15 oz. cans white or great northern beans
1 medium yellow onion diced
1 pasilla pepper stem and seeds removed
1 Anaheim pepper stem and seeds removed
2-3 jalapeno peppers stem removed
1 bunch of cilantro stems removed
1 bunch parsley stems removed
5 cloves garlic finely chopped
1 ½ tablespoons of salt
1 ½ tablespoons of cumin
1 tablespoon coconut or olive oil
1 teaspoon stevia

Wash all vegetables. In a food processor or blender combine tomatillos, all peppers, salt, stevia, cilantro, cumin and parsley with the strained liquid from the hominy. Puree on high speed. Drain beans and set aside. Sauté onions, garlic and turkey breast pieces in oil till nearly done then add beans, hominy and peppers mixture. Reduce to medium heat and cook for 15-20 minutes stirring occasionally. Portion and serve.

 © 2013 Aron David Bradley