While the beats are cooking, hard boil eggs, wash all of the veggies, and cut the red onions into slices and the tomatoes into wedges. Assemble the salad in any way you fashion (I like to put the salami on toothpicks after folding each piece in fourths).

When the beets are cooked, slice and add to the salad. Drizzle with balsamic vinaigrette.

Place the cooked quinoa in a large bowl. Add the corn, green onions, tomatoes, and sliced basil. Stir with a spatula to combine. Pour in the olive oil and lemon juice and stir until evenly coated. Taste for seasoning and add salt and pepper.

When serving into bowls, make sure to scoop down to the bottom of the bowl so each serving will have some of the delicious juice in it. Enjoy!

Heat a grill to medium heat. When grill is heated, put the chicken on. Cook on the grill until cooked through. Depending on the thickness of the chicken, this will take around 5 minutes per side, or until juices run clear.

Whisk together the lime juice and zest, vinegar, mustard, chipotle powder, honey, salt and pepper together in a glass bowl or measuring cup. Slowly add the olive oil while whisking constantly until the dressing is fully emulsified. You could also add everything to a mason jar and shake vigorously until mixed. Set dressing aside.

Cut the cooked chicken and bacon into bite sized pieces.

Put the salad greens into a large bowl. Toss the salad greens with half the vinaigrette (use more if you like a lot of dressing).

Plate the greens. Serve the dressed salad topped with chicken, sliced strawberries, cucumber, bacon and a sprinkling of nuts and seeds. Any extra vinaigrette, chicken and bacon can be put in the fridge for salads another day.

Preheat grill to medium high heat and remove the chicken from the marinade.

Grill the chicken breasts over medium-high heat until the internal temperature is 165ºF. Depending on the thickness of the chicken this will take at least 5 minutes per side but make sure juices run clear. Remove chicken from grill onto a platter and allow it to cool. Then cut chicken into bite sized cubes. Allow the meat to chill in the fridge.

Once chilled, mix together the chicken, mayo, red pepper, mango, onion, cilantro and salt and pepper in a medium sized bowl. Gently fold together and then scoop into halved avocados.

Bring a large pot of water to boil over high heat. Salt the water and add the pasta. Cook according to your package instructions for al dente. When done remove pot from the stove. Drain the pasta and rinse with cold water. Set aside to cool completely.

Meanwhile, prepare your green beans. Combine the green beans and about 1 cup of water in a medium-sized saucepan. Heat the beans over medium until they are hot. Remove the beans from the hot water with a slotted spoon and transfer immediately to an ice bath (a bowl of water filled partially with ice). Let them sit in the ice water for 2-3 minutes then remove the beans from the water, again with a slotted spoon, and transfer to a paper towel lined plate to get rid of any excess liquid. Set aside until you are ready to use.

Combine the pasta, green beans, cranberries, raisins, almonds, and spinach in a large bowl. Toss the ingredients to combine then portion out 6 servings of the salad. Toss to combine then plate. Top each salad with sliced avocado and serve the dressing on the side or lightly drizzle over top.
Eat and enjoy!

In a small bowl add the honey and the Sriracha sauce. Mix together and set aside.

For the shrimp:

Heat a medium size skillet on medium heat and add the butter. When the butter starts to melt, add the shrimp, garlic powder, ground black pepper, and the spicy and sweet sauce. Stir all ingredients together so that the shrimp is evenly coated. Cook for about 2 more minutes or until shrimp is pink and done. Remove the skillet from the heat and set aside.

For the salad:

Add the lettuce onto a large platter or 2 single serving dishes. Top with the cucumber and celery. Next, top with half of the crumbled blue cheese, and the shrimp (reserve the sauce that’s left in the pan and set aside). Squeeze the juice of the lime onto the salad. Add the remaining crumbled blue cheese on top of the shrimp. Top with the pepita seeds, the remaining spicy and sweet sauce from the pan, and the Caesar or blue cheese dressing. Serve with garlic bread or rolls and butter.

Lay lettuce in the wrap or flat bread and then top with chicken salad mixture. Roll up, slice in half and serve.

Note: This dressing can be made without a food processor or blender. Just crush the garlic into a paste and add it to a medium bowl with all of the ingredients for the dressing except the olive oil. Slowly stream the oil into the bowl with the other ingredients while vigorously whisking.

Slice the avocado and plate it with the lettuce, corn, brown rice and the feta cheese. Sprinkle cilantro over the top and then drizzle on the dressing.

Serve the pork on top or on the side.