Marilu Henner's BOOTY CAMP for a Bikini Bod ... - Marilu.com

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Dressing 101 – from the 30-Day Total Health Makeover serves 1 – purple 1 teaspoon olive oil 1 teaspoon balsamic vinegar or white or red wine vinegar 1 teaspoon Dijon mustard In a small bowl, combine all ingredients and mix well. Drizzle on top of salad and toss. Dressing 102 – from the 30-Day Total Health Makeover serves 2 – purple 1 Tablespoon olive oil 1 teaspoon balsamic vinegar 1/8 teaspoon soy sauce In a small bowl, combine all ingredients and mix well. Drizzle on top of salad and toss. SusanMikYUM's Chopped Salad menu item #20 serves 1 – purple Chopped salad basics – choose 4-5 of these from what you have available: Cucumbers Zucchini Red peppers Celery Tomatoes Broccoli Flavor Enhancers – choose 1-2 of these from what you have available: Sun dried tomatoes Avocadoes Olives Copyright © Hennergy, Inc. for Marilu.com Finely chopped lettuce or spinach leaves (I usually do not add a lot of these here) Yellow Squash Mushrooms String beans Grilled onions Grilled corn Chop everything fairly small and toss together. Add a little herbal salt and toss again and you are ready to go! It is so good it does not even need dressing! What a Tomato Salad – from Healthy Life Kitchen menu item #23 serves 4 – purple 2 Italian plum tomatoes, cut in half 2 garden beefsteak tomatoes, sliced 8 small yellow pear tomatoes, sliced or whole Fresh basil Fresh marjoram Fresh black pepper Have fun arranging the tomatoes. Cut them into slices, wedges, or halves. Arrange basil leaves in between and put a stem of marjoram lying over the top. Season with pepper. Serve plain or with a good herb-infused olive oil. Warm Veggie Salad menu item #24 serves 1 – purple 1 handful green beans 1 carrot, sliced 1 small zucchini, halved lengthwise, then sliced 1/2 small yellow onion, diced 1 teaspoon olive oil 2 cups salad greens 1 serving Dressing 101 Steam green beans and carrot slices for 3-4 minutes. Heat pan and add 1 teaspoon olive oil. Add green beans, carrot, zucchini, and onion. Sauté for 3 minutes, until heated through. Add dressing, toss to coat and remove from heat. Serve on salad greens.
Grilled Vegetable Salad menu item #25 serves 4 – purple Salad: 1 large red onion 1 zucchini 1 yellow squash 1 medium to large portabello mushroom 1 bunch (2 cups) arugula 1 bunch (2 cups) mixed asian greens Copyright © Hennergy, Inc. for Marilu.com Vinaigrette: 4 Tablespoons balsamic vinegar 2 teaspoons miso paste 1 teaspoon brown mustard 1 Tablespoon water 1 Tablespoon olive oil Emulsify all vinaigrette ingredients and brush on vegetables. Grill veggies on both sides to personal liking, 5-7 minutes or longer. Once veggies are grilled, chop on top of arugula and asian greens. Serve now! Mushroom Salad menu item #26 serves 1 – purple 5-6 white button mushrooms (washed and sliced) 1 teaspoon of Nayonaise 1 Tablespoon of Dijon Mustard ½ teaspoon of caper juice 1 small stem of watercress Wash and slice the mushrooms. In a small bowl combine the Nayonaise, mustard and caper juice. Mix well. Add mushrooms and coat with sauce. Place on a plate and garnish with watercress. Serve chilled. Japanese Baby Green Salad – from Healthy Life Kitchen! menu item #27 serves 1 – purple 2 cups mixed baby greens 1 teaspoon Sucanat ¾ Tablespoon white wine vinegar ½ teaspoon sea salt ¼ teaspoon fresh ground pepper 2 Tablespoons extra-virgin olive oil Wash and dry the greens very well. In a bowl, whisk together Sucanat, vinegar, salt, and pepper. Add oil by drizzling it in. Toss the dressing and lettuce together so there is a fine coat of dressing covering all the greens. Spinach Salad with Asparagus and Miso Dressing – from Body Victory! menu item #28 serves 4 – purple 6 cups baby spinach 1 bunch asparagus, ends cut off salt to taste In a large skillet, fill ¾ of the way with water, add salt and bring to a boil. Add asparagus and cook for 2 minutes or until asparagus turns a bright green. Remove and set aside to cool. Cut into 1-inch pieces. Dressing: ¼ cup olive oil or light sesame oil 2 garlic cloves, sliced ½ teaspoon fresh ginger, grated or minced 1-½ teaspoons white mellow miso 1 teaspoon low sodium soy sauce 2 Tablespoons ponzu sauce 3-½ teaspoons mirin 2 Tablespoons rice vinegar ¼ teaspoon Dijon mustard 1 teaspoon Nayonaise or Vegenaise In a small saucepan on medium low heat, heat the oil and garlic. Do not let burn. As it starts to sizzle, add ginger, miso, soy sauce, ponzu, mirin, and rice vinegar and stir on low so that the flavors come together. Do not bring to a boil. Strain and place in a heat resistant bowl. Whisk in the mustard and the mayo alternative quickly to emulsify. Pour a small amount of warm dressing into the bottom of a large salad bowl and mix in the spinach salad. Assembly: Pour a small amount of warm dressing into the bottom of a large salad bowl and mix in the spinach and asparagus until lightly coated. Divide onto 4 plates and serve.
Page 1 and 2: Marilu Henner’s BOOTY CAMP FOR A
Page 3 and 4: 71. * Grilled Polenta with Vegetabl
Page 5: Country Vegetable Soup - from Healt
Page 9 and 10: Tuna and Asparagus Salad - January
Page 11 and 12: Power Rice & Rye - from Body Victor
Page 13 and 14: Garden “Spaghetti” menu item #5
Page 15 and 16: Oven Roasted Asparagus with Hazelnu
Page 17 and 18: Roasted Chicken with Garlic and Ros
Page 19: Classic Bruschetta - from Healthy L

Marilu Henner's BOOTY CAMP for a Bikini Bod ... - Marilu.com

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