ground flax seed

I think I mentioned in my I love Salad post that my husband and I have been really enjoying what we call the “Big Salad”.  We have this for dinner once a week now and giggle about past Seinfeld episodes (did you catch the reference?).

I find it funny that without even trying to convince him, my husband is fully on board with whatever I put in front of him these days.  This one is a big hit though, so I thought I would share.

Big Salad

2 servings

Marinade Chicken

  • 1 boneless skinless free range chicken breast
  • 2 T olive oil
  • 1 T lemon juice
  • 1 T fresh oregano
  • 1/2 t salt
  • couple good grinds of fresh black pepper
  • 1 clove of garlic, sliced

Put this all in a Ziploc bag with one chicken breast and let marinate for a couple of hours.  At least one I would say but you could probably leave it for as long as 24.


  • One slice sprouted wheat bread, cut into small cubes
  • 1 t olive oil
  • 1/2 t garlic powder
  • pinch salt
  • one or two grind of fresh black pepper

put all ingredients in a medium skillet and toss with your hands to coat the bread well with the oil and spices.  Cook over medium until desired brownness and then turn on low (as low as you can go) while you prepare the rest of the salad.  Stir occasionally.

Leaving them on low will allow them to crisp up a little and keep them warm while you prepare the rest of the salad.  They are better if you put them on top warm.  If they start to get too done, then turn them off and then give them a quick sizzle on medium high right before you eat to get them warmed up.

Cooking the Chicken

I like the chicken cooked on the BBQ myself.  This way it has that touch of smoky charcoal flavor that compliments the rest of this meal so well, but you could also use a grill pan, broil it or even cut it up and saute it if you are in a big hurry.

You will want the chicken to be done about 5 minutes before you are ready to eat so that it can rest for a few minutes, but still be warm when you put it on the salad.

We cook it on the BBQ and it takes about 20 minutes.  You will need to figure this out for yourself based on your chosen cooking style.

Assembling the Salad

These are just the veggies that I like and choose to use, but you could use anything you like and try to use what is in season right now for fresher, healthier vegetables.

  • 4 handfuls of organic salad green mix – I have the guy at the farmers market mix half baby lettuce and half spicy mix.  Yum!
  • 2 carrots (or one if it is large – the ones I get at the farmers market are about 4 inches long, so I use 2), diced small
  • 3 green onions, sliced
  • 1 handful of sugar snap peas, chopped
  • 1 handful of cherry tomatoes, halved (use whatever kind of tomatoes you like or are fresh and cut them to bit size)
  • raw sunflower seeds, raw pepitas, raw almonds (or whatever seed/nut combo you like) – about 2 T total per plate.
  • 2 T freshly ground flax seed
  • Your favorite dressing

Split the above ingredients between two plates and top with half the croutons and half the chicken.  Dress and enjoy.

When I was little my mom used to make me poached eggs when I had an upset stomach.  It has become of form of comfort food for me.

The problem is that poaching eggs in water is messy and kinda smelly and a good portion of the egg white is lost to the spinning web of egg white strings (yuck).  Yet, poached eggs are still my favorite way to eat eggs and when I started The Gabriel Method and knew I was going to need to eat more eggs, making poached eggs easy was a must.

I found this nifty little gadget at the super market that makes poaching eggs a breeze.  It is basically an insert for a small frying pan.  You put an egg in one or more of the depressions and a little water in the unused ones, cover it and cook until it is cooked how you desire.  No fuss, no muss.  Brilliant!

So, now I can have my favorite comfort meal easily and regularly.  A few additions and alterations makes it a great Gabriel Method breakfast choice.

Poached Eggs On Toast

1 slice of sprouted wheat toast
1 t. organic butter
1 omega egg
1 T ground flax seed
1 T raw seeds or nuts
1 piece of fruit – organic, local and in season preferable

Toast and butter the bread, then cut it up into little squares.  

Cook the egg according to your poachers directions or your preferred method and then place the egg on top of the toast bites.  Cut it up into bites, top with flax and seeds and then mix it up so the yolk gets evenly spread throughout the toast bites.  Add a little salt and pepper and enjoy.

Make sure to include a piece of fruit, a salad or some veggies for the live portion of you meal.  The protein is found in the eggs and seeds and the omegas in the eggs, flax and sprouted bread (if your sprouted bread has flax in it).

Before you eat, take an enzyme and some omega and your all set.

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Having a large and healthy breakfast is a challenging  undertaking, especially if you want to be quick and not eat the same thing every day.  I have come up with several ideas, one of which is this french toast recipe.  It only takes a couple of minutes to make and provides all The Gabriel Method requirements – Protein, omega3 and live food.

Sprouted bread makes really tasty french toast.  Very satisfying and you can’t tell the whey powder is there at all. Yea!

French Toast

1 serving

1 slice of sprouted bread
1 omega egg
2 T organic milk
1 T ground flax seed
1/2 scoop unflavored whey powder
pinch of freshly ground nutmeg
2 t organic butter

Wisk the egg, milk, flax, whey and nutmeg together until there are no lumps or bumps.

Melt the butter in a frying pan over just more than medium heat.

Dip the bread into the egg mixture, flipping and allowing it to soak up as much of the egg mixture as possible.

Place the bread into the pan and pour any remaining egg mixture on top, trying to keep side spillage to a minimum.

When nice and brown on one side flip and brown on the other side.  Then turn down the heat to medium low and continue to cook until the center is semi-firm to the touch.  

Place on a plate and top with a large pile of berries or another favorite fruit.  Drizzle a little pure maple syrup over the top and enjoy.

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I have been exploring new foods and ways of eating as part of The Gabriel Method.

This salad has become my favorite lunch.  It is hearty and filling, dare I say comforting, and chock full of nutrition.  It is also highly customizable.  Get creative.

When using the Gabriel Method, we ask three questions before preparing a meal.

  1. Where is the assimilable protein?
  2. Where is the Omega 3?
  3. Where is the live food?

The protein in this meal comes from the chicken (make sure to use free range or the chicken doesn’t really count) and also from the raw nuts/seeds (they must be raw – roasted doesn’t count).

The Omega 3 is found in the ground flax seed (grind it fresh for maximum potency) as well as the sprouted bread croutons. The sprouted bread I use is loaded with seeds and flax. Not all of these breads are high in omega 3. Make sure to check your particular brand and style.

For live food, I use organic dark greens for this salad as well as other organic veggies. I also keep a live basil plant (available at the grocery store in the produce department) in my kitchen window. This is a great way to add vitality to your meal.

Keeping an herb garden is a great way to increase vitality in your food, save money and add a punch of flavor to your food. Healthy, fun and budget friendly. What beats that?

Wilted Salad

2 cups dark organic greens
2 T fresh basil
5 medium mushrooms, sliced
1/2 medium onion, thinly sliced
1/2 cup julienned carrots
1 T flax seed, freshly ground
3 oz free range chicken breast, cut into bite size chunks
2 t olive oil
2 cloves garlic, thinly sliced
1/2 t dried oregano
pinch red chili flakes
1 T raw sunflower seeds
1 T raw sliced almonds
1 slice sprouted grain bread, toasted and cut into bite size pieces and cooled
Your favorite Vinaigrette salad dressing, I use Newman’s Own Roasted Garlic and Parmesan.
salt and pepper

Pile the greens on a plate. Top with toasted bread pieces, basil and ground flax. Set aside.

Heat 1 t oil in a medium frying pan over medium high heat.  Season chicken with salt and pepper and a pinch of dried oregano and saute until browned, but not completely cooked through.  Remove and set aside.

Heat 1 teaspoon oil in the same frying pan over medium heat.  Add onion and garlic and cook until translucent and starting to soften.  Add mushrooms and saute until cooked through and nicely browned. Onions should be caramelized at this point and garlic will be brown and soft.  Season with salt, pepper, oregano and red chili flakes.

Add the carrots and chicken back to pan until chicken is cooked through, a couple of minutes.

Dump all that on top of the pile of greens. Top with seeds, nuts and salad dressing.

Toss and enjoy!

Nutritional Information

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