Archives: Recipes

Divide and arrange rice, veggies, edamame, and avocado into four serving bowls. Top with chopped cilantro and drizzle with vinaigrette.

Place watermelon, red onion, feta, and mint/basil in a large bowl. Drizzle with extra virgin olive oil and season with salt and pepper. Toss to combine.

Use a food processor to coarsely chop the nuts. Move the nuts to a large bowl, then chop the onion and pepper in the food processor.

In the large mixing bowl, add the onions and pepper mixture, along with the breadcrumbs, eggs, and cheese. Mix well.

Form patties with ½ cup of mixture for each patty. Immediately drop them onto a hot nonstick skillet. If you need a bit more moisture to form the patties, add another egg.

Press down with a spatula to flatten the patty, and cook the burger until crisp on one side. Then flip it over and continue cooking until warm in the center and crisp on both sides, about 5-7 minutes.

Serve immediately, refrigerate to heat up later or freeze the patties.

Place protein, vegetables, and cheese in a reusable storage container. Put crunchy item of choice and dip of choice in two additional containers to prevent sogginess. Store in a refrigerator or cooler bag until lunch time.

Assemble all ingredients on a plate or enjoy straight from packable containers.

Cook pasta according to package instructions, drain and reserve about 1/2 cup of pasta water. Set aside cooked pasta and reserved pasta water.

In the same pot, heat oil and cook garlic for about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft.

Add the cherry tomatoes and cook for 2 minutes. Pour the broth into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Add cooked pasta and parmesan and toss well. If needed, add some of the reserved pasta water to loosen the pasta.

Add chopped veggies to a large and season with paprika, parsley, garlic, salt and pepper.

Drizzle veggies with olive oil and lemon juice. Stir to combine and spread evenly on a parchment paper-lined baking sheet.

Add chicken to sheet pan and season with salt and pepper. Bake at 400 degrees for 25-35 minutes or until chicken reaches an internal temperature of 165 degrees. Serve with rice for a complete meal or enjoy as is for a lower carb option.

Heat sesame oil in a skillet, and cook garlic until softened.

Add the chicken, salt, and pepper, and sauté for 5 minutes.

Add the carrots and broccoli, and sauté until tender.

Add the rice, soy sauce, and peas, and mix thoroughly.

Heat oven to 350 degrees. Heat oil in a large frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.

Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 13 by 9 inch rectangular baking pan. Alternately, you can use a 9- or 10-inch cast iron skillet to sauté vegetables and cook your frittata. Take small scoops of the ricotta and dot over the vegetables.

Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set.

Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

Combine seasoning ingredients in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.

Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.

Serve fajitas with warm corn tortillas or on top of salad greens for a low-carb option. Top with cilantro, shredded cheese, sour cream, avocado and/or pico de gallo, if desired.

Whisk together milk, cocoa, syrup, and salt into a saucepan over medium-low heat. Break up any clumps and keep stirring until smooth.

Heat to desired temperature, stir in vanilla, and serve.

Place rack in the middle of the oven and heat to 350°F. Lightly coat a 9×13-inch baking pan with cooking spray; set aside.

Blend 1 cup of oats in a blender or food processor until a fine powder forms, about 30 seconds. Transfer the flour to a medium bowl. Add the remaining oats, cinnamon, baking powder, and salt and stir to combine.

Place the applesauce, eggs, and maple syrup in a large bowl and whisk to combine. Add the oat mixture and stir to combine.

Transfer the batter to the prepared baking pan and spread into an even layer. Sprinkle the apple pieces over the top, lightly pressing them into the batter.

Bake until golden-brown and a toothpick inserted in the center comes out clean, about 20 minutes in a metal pan, or up to 30 minutes in a glass or ceramic pan. Transfer the pan to a wire rack to cool completely. Cut into squares and serve.

Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Season with salt and pepper to taste. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese.

Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices*. Layer half the slices in a 13×9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.

*Raw zucchini contains a lot of water, which can result in a watery lasagna. You can avoid this by generously salting your zucchini slices and letting them rest on paper towel for 10-15 minutes. The salt will release some of the moisture. Blot the slices dry with paper towel to remove the salt and moisture. If you are in a hurry you can skip this step, but it is usually worth the effort.

Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.

Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.

Place the olive oil and shallots (or onion) in a deep skillet over medium heat for 2-3 minutes. Add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.

Cook pasta according to package instructions.

Puree the sauce with a blender, using caution as it will be hot. Serve sauce over cooked pasta.

In a medium size bowl, mix all ingredients. Season to taste with salt and pepper. *Substitute 1 cup of red grapes, chopped in half, in place of apples.

Serve on a bed of lettuce or on a slice of your favorite whole grain bread. Can also be served as a dip alongside crackers and crunchy vegetables.