RAQ Training

Salmon and Marinade
2 c yogurt
3 tbsp honey
2 tbsp lemon juice
2 tbsp tandoori spice
2 tbsp chopped fresh ginger
16 oz salmon, cut into 4 4oz pieces, bones removed

Eggplant Mash
3 eggplants
2 tbsp vegetables stock
1 small onion, diced
juice of 1 lemon

Pomegranate Vinaigrette
2 tbsp chopped shallots
2 tbsp sliced scallions
2 tbsp pomegranate juice
1 tbsp brown sugar
seeds from 1/2 pomegranate
1 tbsp orange juice
2 tbsp extra virgin olive oil

Whisk marinade ingredients together. Pour over salmon in shallow baking dish and refrigerate for 4 hours.
Char eggplants in skillet for 30 minutes until soft (outside should be burned). Set aside to cool.
Remove salmon and dry with paper towel. Spritz preheated grill with nonstick spray and grill salmon until medium, 4 minutes per side.
Meanwhile, scoop out eggplant pulp, chop and sauté in stock with onion and lemon juice until chunky mash forms.
Whisk vinaigrette ingredients together. Place salmon on mash, then top with vinaigrette.

Makes 4 servings
Calories 446
Fat 20g
Saturated fat 4g
Sodium 214mg
Carbohydrates 42g
Fiber 12g
Protein 28g

Strawberru English
1/2 c strawberries mashed with 1/4 c fat-free nondairy whipped topping

papaya Colada
1/2 papaya topped with 1 1/4 c pineapple sorbet

Mediterranean Parfait
1 tsp honey drizzled over 1/2 c fat-free Greek-style yogurt sprinkled with finely chopped walnuts

Tibamisu in a cup
1 shot expresso over 1 1/4 c fat-free or low-fat vanilla ice cream dusted with cocoa powder

Dark Angel
1 small slice angel food cake topped with 7 or 8 chocolate chips and lightly toasted in oven (chips melt and form frosting)

Choco-berries
1 1/4 chocolate sorbet topped with 1/2 c raspberries

Dressing
1 tbsp low-sodium soy sauce
3 tbsp peanut butter
2 tbsp hoisin sauce
4 tbsp hot water
2 tbsp lime juice
1 tsp hot sauce

Noodle salad
1 packgae (8.8 oz) soba noodles
1 c 2 inch long thinly sliced zucchini spears
1 c matchstick cut carrots
1 c thinly sliced red bell peppers
1 c snow peas, ends trimmed
1/2 c chopped scallions, grenn parts only
1/2 c bean sprouts
1/2 c cilantro

In blender or food processor, puree dressing ingredients until smooth. If mixtuer is too think, thin with additional hot water, adding 1 tablespoon at a time
In medium pot, cook noodels in boiling water until tender. about 5 minutes. About 30 seconds before removing noodles add zucchini and carrots. Drain rinse briefly with cold water and drain again
Place cool, drained noodles, zucchini, and carrots in large bowl. Add pepper, snow peas, and scallions. Pour dressing over mixture and toss until well coated.
Divide salad among 4 plates and garnish with sprouts and cilantro

Makes 4 servings
Calories 338
Fat 7g
Saturated fat 1.5g
Sodium 846mg
Carbohydrates 61g
Protein 14g
Fiber 4g