Recipes Tomato & Bocconcini Stack (serves 4) 4 lrg bocconcini (slice into ¼ inch pcs) 4 lrg multi-colored heirloom tomatoes (slice into ¼ inch pcs) 500 ml balsamic vinegar (reduce down by 2/3 until syrup consistency is reached) 1 cup extra virgin olive oil ½ cup fresh basil ½ cup fresh arugula For Basil oil: Puree basil, arugula, olive oil in blender with pinch salt until smooth. Pour in squeeze bottle. Balsamic Reduction: On stove, over medium heat, reduce balsamic vinegar down by 2/3 until syrup consistency is reached. Let cool. Pour in squeeze bottle. Presentation and Seasoning: Create pool of basil oil in centre of plate (slightly larger than the size of tomatoes). Alternate slices of cheese and tomato. Drizzle with balsamic syrup. Chicken Caesar Wrap w/ Low-Fat Dressing (serves 4) LitenUp Caesar Dressing: 1 clove fresh garlic 1 tbsp dijon mustard Juice of ½ lemon 2 tbsp balsamic vinegar 1 cup olive oil 1 tsp worchestershire sauce 1 raw egg Pinch salt Pinch pepper Puree ingredients in blender and slowly add olive oil while blender is mixing. Refrigerate. Wrap: 4 whole wheat tortilla wraps 4 6oz boneless skinless chicken breast 8 strips turkey bacon 2 tbsp grated parmesan 1 romaine lettuce heart 4 tbsp Caesar dressing Season chicken with salt, pepper, olive oil and grill until cooked. Let cool. Slice thinly and add to bowl. Slice bacon into ¼ inch strips. Bake in oven until crispy. Let cool and add to bowl. Chop romaine heart into ½ inch strips. Combine all ingredients (with dressing) and mix thoroughly. Divide ingredients over 4 wraps. Wrap and roll!