Brought out the Vegetables and basic ingredients, and we created healthy dishes on the spot! Fun guilt-free evening : )

Here’s what you’ll need:
• Bok choy
• Mustard greens
• 2-3 Carrots
• 2-3 broccoli florets

How to make:
• Cut up bok choy, mustard greens, carrots and broccoli florets and layer in your steamer.
• Steam for 10-12 minutes
• Add to serving bowl.
• Top with sauce of your choice or with olive oil, lemon and sea salt.

This was just ONE of our creations!

 Here was another : )...

Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette:

 

A generous portion of tender, flaky salmon tops this vitamin C-packed salad. To speed preparation, use a jar of fresh red grapefruit sections and bottled blood orange juice. Prepare the Blood Orange Vinaigrette while the salmon and onion are on the grill. Prep: 11 minutes; Cook: 10 minutes

1. Prepare grill. 2. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray. Place fish and onion on grill rack coated with cooking spray....

Ingredients:

• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
• Blood Orange Vinaigrette
• 1 (24-ounce) jar red grapefruit sections (such as Del Monte), drained
• 8 cups mixed baby salad greens
• Cooking spray
• 1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices