The Biggest Loser’s Cheryl Forberg’s Guide to Losing Big

Spinach Salad with Smoked Turkey

Ingredients

  • 2 cups baby spinach leaves
  • 1 cup arugula
  • 8 ounces shredded or chopped smoked turkey breast
  • 3 tablespoons chopped dried cranberries
  • 2 tablespoons chopped fresh mint
  • 1 large navel orange
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon agave nectar
  • 1 teaspoon horseradish
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄4 cup grapeseed or olive oil
  • Salt and ground black pepper
  • Garnish: 2 tablespoons chopped pistachios, toasted

Instructions

  1. In a large mixing bowl, place the spinach, arugula, turkey, cranberries and mint. 
  2. Scrub the orange lightly with an abrasive sponge to remove any surface impurities. Rinse thoroughly and dry well. 
  3. Remove the peel from the orange with a zester or citrus grater. 
  4. Peel the orange. 
  5. Cut the orange in half vertically, then slice the halves horizontally into 1⁄4-inch-thick pieces. 
  6. Set aside in small bowl to catch any juices.
  7. In a small bowl, whisk together the vinegar, mustard, agave, horseradish, salt, pepper and oil. 
  8. Add 3 tablespoons of dressing to the salad and toss well.
  9. To assemble: Arrange the reserved orange slices around the outer edge of chilled plates. 
  10. Mound the salad in the center. 
  11. Garnish with the nuts. 
  12. Pass the remaining vinaigrette.

Confetti Quinoa Salad with Pistachios and Currants

Ingredients

  • 2 cups cooked quinoa
  • For dressing:
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons grapeseed oil
  • For salad:
  • 1/2 cup dried currants
  • 3 tablespoons coarsely chopped pistachios
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon fresh lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Prepare dressing: In a small bowl, whisk together vinegar, lemon juice and mustard. Whisk in oil until emulsified. Set aside.
  2. Assemble:  Add dressing and remaining ingredients to the quinoa and mix well. Serve immediately.

Chocolate Coconut Silk

Ingredients

  • 1⁄4 cup 21.5 g unsweetened natural cocoa powder
  • 1⁄4 cup 32 g cornstarch
  • 1⁄4 teaspoon salt
  • 2 cups 473 ml unsweetened coconut milk,
  • 1⁄3 cup to ½ cup agave nectar (depending on how sweet you like your desserts)
  • 2 teaspoons pure vanilla extract

Instructions

  1. In a 1-quart saucepan, combine the cocoa, cornstarch and salt. 
  2. Add just enough of the coconut milk to make a smooth paste.
  3. Gradually stir in the agave and the remaining coconut milk. 
  4. Cook over medium heat, stirring constantly, until the mixture begins to thicken. 
  5. Remove from heat and stir in the vanilla extract. 
  6. Pour into 4 serving dishes and cool.