June 2025 Newsletter, White Label Newsletter, and Toolkit
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Recipes in this issue - click here to view all recipes

Asian Slaw
Here is a super delicious Asian slaw recipe that goes well with grilled or baked chicken or fish. Or serve with grilled tofu for a vegetarian option.
Ingredients
- 4 cups Napa cabbage, thinly sliced
- 1 cups purple cabbage, thinly sliced
- 1 cup carrots, grated
- 1 cup red bell pepper, thinly sliced
- 4 green onions, thinly sliced
- 1 cup shelled edamame, cooked and cooled
- ½ cup sliced almonds, lightly toasted
- ¼ cup rice vinegar
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Pinch of red pepper flakes
Instructions
- Mix the ingredients for the dressing in a medium-sized mixing bowl using a whisk.
- Place all of the ingredients for the salad in a large salad bowl. Toss. Drizzle over the dressing and lightly toss again. Serve.
Nutrition Facts
Calories
199Fat
12 gSat. Fat
1 gCarbs
18 gFiber
5 gNet carbs
13 gSugar
9 gProtein
7 gSodium
99 mgCholesterol
0 mg
Salade Nicoise
A Salad Niçoise is a classic French salad featuring tuna, green beans, fresh boiled potatoes, lettuce, and a mustard dressing. Here is a more modern version that is a lovely light dinner or lunch. The video uses tuna steaks, but you can easily use canned tuna, too.
Ingredients
- 2 tuna steaks, 4 ounces each, grilled or broiled to medium
- 4 hard boiled eggs, cut in half
- 2 cups green beans, steamed and chilled
- 2 cups small potatoes, boiled and drained
- 1 head Bibb lettuce
- 1 avocado, peeled, cored, and sliced in long slices
- 4 hard boiled eggs
- 1 cup sliced radishes
- 1/4 cup olives
- 4 tablespoons mustard vinaigrette dressing
Instructions
- Prepare all ingredients. Assemble family style as shown below. Enjoy!
Nutrition Facts
Calories
427Fat
28 gSat. Fat
6 gCarbs
30 gFiber
8 gNet carbs
22 gSugar
5 gProtein
18 gSodium
282 mgCholesterol
373 mg
Chicken, Kale, and Strawberry Salad
Ingredients
- 1 head kale lacitano
- 2 cups strawberries cut in half
- 1 cup chicken breast, skinless cooked and shredded
- 1 tablespoon almonds chopped
- 1 tablespoon Italian dressing
- 1 tablespoon feta cheese
Instructions
- Cut the kale in bite-size pieces. Rinse in colander in cold water and drain.
- Cook the chicken or use leftover cooked chicken. Shred the chicken using a fork.
- Cut the strawberries in half.
- Toast the almonds.
- Place the kale in a large serving bowl. Top with chicken, strawberries, almonds and feta cheese. Lightly spoon a little dressing over the top. Serve family style.
Nutrition Facts
Calories
111.3Fat
4.56 gSat. Fat
1.04 gCarbs
8.09 gFiber
3.08 gNet carbs
5 gSugar
4.27 gProtein
10.54 gSodium
144.68 mgCholesterol
27.78 mgJune and Summer Topics
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