Archive for category: Recipes

These delicious skewers make for a healthy side to accompany any meal. Give them a try!

INGREDIENTS

• 4 large zucchini and summer squash
• 1 head cauliflower, cut into florets
• 8 skewers, soaked in water for 20 minutes
• Extra-virgin olive oil, for drizzling
• kosher salt
• Freshly ground black pepper
• 1/4 c. crumbled feta
• 8 skewers, soaked in water for 20 minutes

DIRECTIONS

• Preheat grill to medium-high. Shave zucchini and yellow squash into long strips using a Y peeler or mandolin. Skewer zucchini, yellow squash, and cauliflower. Drizzle with olive oil and season with salt and pepper.
• Grill, turning occasionally, until vegetables are tender and slightly charred, 10 to 12 minutes.
• Crumble with feta.

Recipe Resource: http://www.delish.com/cooking/recipe-ideas/recipes/a43682/zucchini-cauliflower-skewers-feta-recipe/

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Recipe of the Week – Almond Flour Chocoloate Chip Pumpkin Cookies

Indulge guilt free with these delicious Almond Flour Chocolate Chip Pumpkin Cookies.

Ingredients:

• 1 cup blanched almond flour
• 1 tablespoon coconut flour
• 1 egg
• 1 tbsp coconut oil (or grass-fed butter)
• 1/4 cup pumpkin puree
• 3 tablespoons raw honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/8 tsp fine sea salt
• 1/4 tsp baking soda
• 1 teaspoon pumpkin spice, more to taste
• 1/4 cup or more chocolate chips
• Optional: 1/4 to 1/3 cup chopped walnuts
• Optional: Additional pumpkin pie spice sprinkled over cookies (I recommend!)

 

Instructions:

• Preheat oven to 350°F.
• In a mixing bowl sift together almond flour, coconut flour, baking soda, pumpkin pie spice, and salt.
• Add in pumpkin puree, egg, honey, oil, and vanilla. Mix to combine. Fold in chocolate chips.
• Drop tablespoons of dough on a lined baking sheet (I cover mine with my slip at or parchment paper), and lightly flatten.
• Bake for about 15 minutes, or until cooked through to your desired amount.
• Let cool and serve.

 

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Skip Chipotle and give this Chicken Burrito recipe a try for a healthier version.

INGREDIENTS

• 1
tablespoon lime juice (from ½ lime)
• 2
tablespoons olive oil
• ¼
teaspoon cumin
• ¼
teaspoon chili powder
• ¼
teaspoon honey
• ⅛
teaspoon salt
• ¼ 
cup diced red bell pepper
• ¼
cup fresh or frozen corn, thawed
• ¼
cup black beans
• ½
cup cooked brown rice
• ½
cup cooked, shredded chicken (such as rotisserie chicken)
• 1
cup chopped romaine lettuce
• 2
tablespoons shredded Mexican blend cheese
• ¼
avocado, chopped into small cubes
• ¼
cup crumbled tortilla chips

 

DIRECTIONS

Combine the lime juice, olive oil, cumin, chili powder, honey, and salt in the bottom of 1 quart wide-mouth mason jar. Stir with a fork to combine.

Add the bell pepper and tomatoes. Top with the corn, black beans, brown rice, and chicken. Add the romaine, pressing to pack it down, then top with the cheese, avocado, and cilantro. When ready to eat, pour salad into a bowl and top with crumbled tortilla chips.

Enjoy!

 

Recipe Source: http://www.realsimple.com/food-recipes/browse-all-recipes/mason-jar-chicken-burrito-bowl

 

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Recipe of the Week – Chicken Taco Salad in a Jar

Prep this recipe in a mason jar and have lunch pre-made for the next day.

Ingredients:

( Serves 4 )

4 whole 12-ounce mason jars

2 whole chicken breasts (grilled or poached)

1 cup black beans (canned)

1 cup corn (canned)

1 cup tomatoes (diced)

1 cup romaine lettuce (chopped)

Creamy Avocado Dressing:

1/4 cup greek yogurt

2 ounce goat cheese (crumbled)

1/4 cup fresh cilantro

1 whole lime (juiced)

1/4 teaspoon cumin

1/4 teaspoon salt

1 whole avocado

1/4 cup water

 

Directions:

1. To make dressing: Combine greek yogurt, goat cheese, cilantro, lime juice, salt, avocado, and water in a food processor. Puree until mixture is smooth. Set aside.
2. Using a fork, shred grilled chicken into small pieces.
3. Assemble each mason jar in the following order:

– First (bottom) layer: 1/4 cup avocado dressing

– Second layer: 1/4 cup corn

– Third layer: 1/4 cup black beans

• – Fourth layer: 1/4 cup diced tomatoes
• – Fifth layer: 1/2 cup chicken
• – Sixth (top) layer: 1/4 cup romaine lettuce

4. Store in the refrigerator until ready to eat. When ready to serve, dump jar’s content into a bowl, toss, and enjoy!

Source: Recipe Corner original recipe, developed by editor Amanda Patton. http://www.recipecorner.com/chicken-side-salad-recipe_recipes/chicken-taco-salad-jar_recipe

 

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Give this recipe a try for dinner this week after a workout to help your body refuel and recover.

Ingredients:
8 oz. dry spaghetti
1/2 cup freshly grated Percorino Romano, divided
1 1/2 tsp freshly ground black pepper, plus more to taste
4 cups chopped roasted vegetables (carrots, brussel sprouts, leeks) warmed
1/2 cup finely chopped parsley
1/2 lb. cooked shrimp

Directions:

1. Cook spaghetti according to package directions until al dente. Drain, reserving 1 cup of the pasta cooking water.

2. Remove drained pasta from heat and sprinkle with half the cheese and all the black pepper. Pour in 1/4 cup of reserved pasta water and toss.

3. Add vegetables, half the remaining cheese, and enough reserved pasta water to make a smooth sauce. To serve, divide among 4 bowls and sprinkle with more black pepper and remaining cheese. Add shrimp on top.

Recipe source: Men’s Health, January 2017 issue

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