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Our 40-30-30 Nutrition Principle is designed to help your body keep up with your on-the-go life.

It promotes slow glycemic response, supports muscle recovery, and helps satisfy your hunger with steady, sustained energy.

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March 17, 2011 | Posted by: Gene & Joyce Daoust | Posted in: Recipes
Spring Into Salads

My recent trip to an organic grocery store had me feeling like Alice in a wonderland of produce. The colors of spring fruits and vegetables were popping everywhere.

There were berries, spring lettuce greens, garden peas, beets, asparagus, radishes, mangos and so much more. I was inspired. It’s time to give the crock-pot a rest and add variety to your diet with the delicious fruits and veggies of the spring season. 

Big salads are easy to prepare. Simply choose the freshest salad greens, add a variety of seasonal veggies and fruit, then add your choice of cooked protein and a little avocado with a light olive oil and fresh squeezed citrus dressing. Here is an example of one of our favorites.

    *Spring mixed salad greens and baby spinach
    *Sliced strawberries, kiwi, crisp green apple
    *Snow peas
    *Chopped hard boiled egg and egg whites
    *Pre-cooked and cooled chicken or turkey breast
    *Avocado and salad dressing 

Salad dressing recipe: 

  • 3 tbsp. olive oil
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. red wine vinegar
  • 1 tsp. raw sugar or honey
  • 1 garlic clove, pressed 
  • sea salt and pepper to taste

Place all ingredients in a small jar and shake.

When making this salad for yourself and your family, make an extra one for tomorrows lunch with dressing on the side.

Joyce Daoust is a Certified Nutritionist and national best selling co-author of:

THE FORMULA, A Personalized 40-30-30 Weight Loss Program Article

Tags: Balanced Meals, Diet, Dinner, Lunch, Quick & Easy Meals.