We are Hal and Barbara Reid.  Hal had cancer in 1999, and we both decided to change our diet and lifestyle. Read...
Our Story About Healthy Eating


New Suggested Reading



Chef Debbie's Salads To Go

Servings: 3 large salads. To go containers need to be 3 - 4 cup capacity.

Ingredients:

  • 1 can garbanzo beans, rinsed and drained
  • 3 mini Euro cucumbers, cut in quarters lengthwise, then cut in chunks
  • 3 stalks celery sliced a little chunky too
  • 3 carrots peeled and sliced on bias, then julienned
  • 1/2 container grape tomatoes, sliced in half
  • 1/4 cup sliced green onions
  • 1/2 bunch raw asparagus, cut on bias
  • 1 cup thinly sliced red cabbage
  • arugula
  • lemon 
  • Braggs Liquid Aminos
  • Additional optional ingredients: avocado, broccoli, feta cheese and olives or whatever you like.

Layer ingredients in a container in the above order, starting with garbanzo beans. Top with a nice handful of arugula and put the 1/2 lemon on top of arugula. When ready to eat, put in a bowl, toss with 1/2 lemon, 1 teaspoon olive oil and Braggs Liquid Aminos. 

Chef Debbie makes 3 salads at a time and takes them to work for a healthy lunch!