We are Hal and Barbara Reid.  Hal had cancer in 1999, and we both decided to change our diet and lifestyle. Read...
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Chef Debbie's Salads To Go

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


  • 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!