This recipe is chock full of brain-healthy ingredients. Here are just a few:

Onions have been shown to maintain the hippocampus, a part of the brain that is involved in processing emotions as well as memory. The resveratrol in grapes improves learning, memory, and mood. Radishes are high in vitamin C and anthocyanins, which can boost brain health. Olives contain polyphenols, a natural chemical that reduce oxidative stress in the brain. Pomegranates contain high concentrations of antioxidant compounds which play an important role in preventing neurodegenerative disease.

Serves 4

  • Tangy Skyr Dressing (recipe below)
  • ¼ – ½ cup nocrumbsleft Marinated Red Onions (see recipe below)
  • 2 roasted chicken breasts (see recipe below)
  • Potato crisps (see recipe below)
  • 5 oz. baby romaine lettuce, or your favorite greens
  • 1 cup parsley
  • 5 small radishes, thinly sliced
  • 6 pepperoncini
  • 12 Kalamata olives, pitted
  • 1 vine of green grapes
  • 2 cups pomegranate seeds

Slice the fruits and vegetables into beautiful pieces. Arrange greens and parsley on a gorgeous platter. Fill the platter with your sliced fruits and vegetables. (This is akin to an art project in kindergarten: setting up the different sections and creating a masterpiece! Have fun!) After arranging your salad, place the marinated onions on the platter–it’s fine if some of the oil comes along. Sprinkle with pomegranate seeds and drizzle with the Tangy Skyr Dressing. Perfection!


Tangy Skyr Dressing

  • ½ cup Icelandic Provisions Plain Skyr
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 2 cloves garlic, minced
  • 2 tsp honey
  • ½ tsp Dijon mustard
  • 1 tsp horseradish
  • 2 Tbsp fresh mint, chopped
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1-2 Tbsp water to thin, if needed

Place all ingredients in a bowl (except mint) and whisk to combine well. Add the mint and stir. If needed, add 1-2 Tbsp water to thin for desired consistency.


nocrumbsleft Marinated Red Onions

  • 1 small red onion
  • 1 Tbsp dried oregano
  • 1 Tbsp red wine vinegar
  • ¾ cup olive oil

Thinly slice the red onion. Place the slices in a container and pour the olive oil and red wine vinegar over. Add the dried oregano. Cover and let sit at room temperature to marinate for at least an hour. _____________________________________________________________________________

Everyday Roasted Chicken Breasts

  • 2 chicken breasts, bone-in and skin-on
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Preheat the oven to 375 F. Rub every crevice generously with olive oil, then sprinkle with plenty of kosher salt and black pepper. Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. Remove from the oven. Let rest for 10 minutes, then slice.


Potato Crisps

  • 2 russet potatoes, OR 4 Yukon Gold potatoes
  • 2 Tbsp olive oil
  • Kosher Salt
  • Freshly ground black pepper
  • Pinch of cayenne pepper

Preheat oven to 425 F. Slice potatoes into ¼ inch pieces. Place potatoes in a bowl with olive oil, salt, pepper, and cayenne and coat each potato slice evenly. Evenly place the potato slices on a parchment paper covered baking sheet. Bake in the preheated oven for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potato is soft.

For more information about Teri and to order her book “No Crumbs Left,” click here.