Raspberry, Fig, Prosciutto Salad

I'm still on a raspberry kick after the Balsamic Chicken Breasts so I thought I would share one more recipe. In addition to raspberries this salad also contains figs, another low calorie, high fiber and anti-oxidant rich fruit. (And there is much less sugar in a fresh fig than in a Fig Newton;)

The salad pictured is a side salad but I made a dinner sized last night and it was very filling. So fill your plate with as much arugula and fruit as your heart desires! (Just go easy on the cheese...)

Ingredients: (Serves 4)
3 cups arugula
6 ripe figs, halved
1 1/4 cups raspberries
8 slices of prosciutto
2 large buffalo mozzarella balls
2 tbsp aged balsamic vinegar
2 tbsp olive oil

Directions:
Put the arugula in a large bowl, add the halved figs, the raspberries and the proscuitto, toss carfully and transfer to a large serving plate
Make the dressing by beating together the vinegar and oil. Tear each mozzarella ball into pieces and arrange them on the salad. Drizzle the dressing over the salad and serve.

Raspberry Balsamic Chicken Breasts

Sorry for the delay. . . I've been on vacation in Santa Cruz! This annual vacation once included loads of beer, bagels, chips, crackers, and at least one corn dog at the boardwalk. However I'm happy to report, it was completely grain free this year!

That's not to say it was completely healthy. I did my share of indulging, especially when it came to cheese. (Mmmm. . . cheeeeeese.) But I'm happy that I was able to avoid grain and the accompanying "wheat belly" since I spent most of my time in a bathing suit.

One discovery that I've made since adopting the grain free lifestyle is that "healthy" whole grain boasts exactly one nutritional benefit. . . dietary fiber. However, there are many natural foods that include as much dietary fiber as bread: figs, raisins, avocado, papaya, broccoli, green peas, pears and sweet potatoes. There are also several natural foods that contain MORE dietary fiber than bread such as egg plant, collard greens, and raspberries. Raspberries are also low calorie and high in vitamin C and Omega 3s so they give you a much bigger nutritional boost than would a piece of toast with breakfast or a side of rice with dinner.

My only warning about this recipe is that it's spicy. I know that sounds strange but you just have to trust me when I tell you it's delicious. And if you're not grain-free and would like to add a starch barley is a great choice:)

Ingredients:
4 4-oz. boneless, skinless chicken breasts
coarse ground black pepper, sea salt, onion powder
1 tbsp olive oil
1 cup diced shallots
2 tbsp white balsamic or white wine vinegar
2 tbsp low sodium soy sauce
1 1/2 tbsp raw honey
1/8 tsp red pepper flakes
3/4 cup fresh raspberries

Directions:
Season chicken on all sides with black pepper, sea salt, and onion powder.  In a large, non-stick skillet, heat oil on medium-high. Add chicken and cook for 5 minutes. Turn chicken and add shallots. Coo, stirring shallots occasionally for 5 minutes until chicken is cooked through. Transfer chicken to a large plate and cover to keep warm; keep shallots on medium-high heat.
To shallots, add vinegar, soy sauce, honey and pepper flakes. Stir to combine and cook until slightly thickened, about 30 seconds. Stir in raspberries and cook for 30 more seconds until berries soften slightly. Divide chicken among serving plates and spoon berry mixture over them.