Roasted Carrot Hummus

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Roasted Carrot Hummus

Ingredients

  • 2 to 3 medium chopped into 1/2-inch pieces

  • 1 teaspoon olive oil

  • Pinch fine sea salt

  • 1 small garlic clove

  • 3 packed tablespoons chopped fresh dill, or more to taste

  • 1 can chickpeas. (reserve the liquid)

  • 1/4 cup tahini

  • 2 tablespoons fresh lemon juice, or more to taste

  • 4 tablespoons chickpea liquid or water, (more if needed)

  • 1 to 2 teaspoons untoasted sesame oil or light olive oil, to taste

  • 3/4 teaspoons fine sea salt, to taste

Directions:

  1. Preheat oven to 400°F and line a roasting pan with parchment paper.

  2. Spread the diced carrots on the roasting pan. Toss them in the teaspoon of oil and sprinkle with a pinch of salt. Roast for 30-35 minutes, until carrots are fork-tender and slightly blackened.

  3. Place the garlic and fresh dill into a large food processor. Process until minced.

  4. Drain the chickpeas over a small bowl, reserving the liquid.

  5. Next add the drained chickpeas, tahini, lemon juice, chickpea liquid/water (4T), oil, and salt. Process until smooth.

  6. When the carrots are ready, add them to the food processor

  7. Process the mixture again until smooth. I like to let the machine run for a couple minutes so it gets as smooth as possible. Taste and adjust ingredients as desired. Feel free to add more dill, lemon, salt, oil or liquid/water depending on your preferences.

  8. Serve the hummus with a sprinkle of ground cumin, coriander, and fresh minced dill, plus a drizzle of sesame or olive oil.

Chef Ottolenghi's Marinated Rack Of Lamb With Cilantro & Honey

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Spring is here! The days are getting longer, the weather is warmer, and everyone seems to be in a good mood!

With Passover and Easter coming up, you may be planning your menu for get-togethers with family or friends. If so, I'm sharing this recipe from Chef Ottolenghi's "The Cookbook" with you in mind!

This Marinated Lamb With Cilantro And Honey is the perfect entree for your holiday dinner. A delicious, flavorful Mediterannean dish that I loved instantly. And your family will love it too, trust me

Why I Love This: Lamb is a nutrient-dense meat; it’s a great source of protein, healthy fats, and iron. It’s also rich in essential B vitamins like B12 and B6, which promote a healthy nervous system, and zinc, which supports a healthy immune response.

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Marinated Rack Of Lamb With Cilantro & Honey

Yield: 4-6 Servings

  • 2 ¼ lbs Rack Of Lamb (1 kilogram).

  • ⅓ Cup Parsley (20 grams)

  • ½ Cup Mint leaves (30 grams)

  • ⅓ Cup Coriander leaves (cilantro) (30 grams)

  • 4 Garlic Cloves

  • 2 Tablespoons Ginger Root (15 grams)

  • ½ teaspoon of Salt

  • 3 Tablespoons Lemon Juice (50 grams)

  • ¼ Cup Soy Sauce (60 grams)

  • 3 Chiles (seeded. I used Serrano)

  • ½ Cup Vegetable oil (120 grams)

  • 3 tablespoons of Honey

  • 2 tablespoons of Red Wine Vinegar

  • 4 tablespoons of Water

The marinade is super easy to make. Marinate overnight.

  1. Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavor

  2. Use a very sharp knife to separate the rack into portions of two or three cutlets.

  3. Blitz together all the remaining ingredients in a food processor and then pour over the lamb and making sure every piece is well covered.

  4. Place in a non-metal container or Ziploc bag and refrigerate overnight.

  5. Preheat the oven to 400. Heat up a heavy cast-iron pan, preferably a ridged grill pan. Remove the meat from the marinade and shake off the excess. Sear well on all sides, about 5 minutes total. Transfer to a baking sheet and cook in the oven for about 15 minutes.

    Meanwhile, heat the marinade in a small saucepan and simmer for 5 minutes. Put the chops on serving plates and serve the sauce in a separate bowl. Both the chops and the sauce can be served hot or at room temperature.

Citrus Beet Salad

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Roasted Beet Salad: Sweet, Colorful and Delicious!

I love to make a light meal out of a cool and refreshing roasted beet salad, and this one comes complete with a sweet and citrusy vinaigrette, plenty of plant protein and creamy goat cheese!

  • 4 Roasted Beets (roasting directions below)

  • 1/2 cup Quinoa (uncooked, dry)

  • 2 tbsps Extra Virgin Olive Oil

  • ½ Navel Orange (juiced)

  • 1 tbsp Apple Cider Vinegar

  • 1 tsp Dijon Mustard

  • Sea Salt & Black Pepper (to taste)

  • 2 cups Arugula or Baby Spinach

  • 1/4 cup Radishes (finely sliced)

  • 2 Carrot (medium, peeled into ribbons)

  • 1 cup Chickpeas (cooked, from the can)

  • 1/4 cup Goat Cheese (crumbled)

  • 1/2 cup Mint Leaves (chopped)

Preheat the oven to 375ºF (190ºC). Wrap the beets in foil and bake for 35 to 45 minutes, or until tender when pierced with a fork.

Remove the beets from the oven and once they have cooled, rinse them under cold water and peel them. Once they are peeled, cut into quarters.

Cook your quinoa on the stove according to package directions, and set aside.

Make the dressing by combining the olive oil, orange juice, apple cider vinegar, dijon, salt and pepper in a jar. Mix well.

Add the arugula or baby spinach to a bowl and top with beets, quinoa, radishes, carrots, chickpeas, goat cheese, and mint. Drizzle dressing over top and enjoy!

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Energizing Matcha Green Tea Smoothie

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This naturally sweet matcha smoothie is a healthy, antioxidant-filled breakfast or great afternoon pick-me-up.

Matcha is very finely ground, high quality, green tea powder. It’s sweeter than steeped green tea and is super healthy because all of those amazing green tea antioxidants are more concentrated.

Energizing Matcha Green Tea Smoothie

Ingredients

  • 1 cup of unsweetened almond milk (or other non-dairy milk)

  • 1 scoop of vanilla protein powder (your choice, no added sugar)

  • 1-2 tsp matcha green tea powder (start with less if you’re new to matcha - it packs a kick!)

  • 1 frozen banana

  • Ice cubes (optional)

  • 1 large handful of spinach or kale (optional, but recommended)

Combine all ingredients into a blender and blend until desired smoothness is achieved. Sip and enjoy!


Spring Recipe: Pasta With Artichokes and English Peas

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With spring comes the arrival of new vegetables, like artichokes and peas. Basically just new things for me to play with in the kitchen, and that’s always a good thing.

Why I love this:

Peas are EXCELLENT source of plant protein!  A 3/4 cup serving contains 100 calories and more protein than a tablespoon of peanut butter or a whole egg.

Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.


Pasta with Artichokes and English Peas

Ingredients

  • 1/4 cup extra virgin olive oil

  • 1 clove garlic, minced or grated

  • 1 tablespoon chopped fresh thyme

  • 1 (12 ounce) jar marinated artichoke hearts, drained

  • 1/4 cup green olives

  • 1 pinch crushed red pepper flakes

  • 1 cup white wine

  • kosher salt and black pepper

  • 1 pound rigatoni or any pasta you prefer

  • 1 cup peas (frozen or fresh work well here)

  • 1/4 cup grated parmesan cheese

  • zest and juice of 1 lemon

  • 1/4 cup fresh basil, chopped

  • fresh peas and pea sprouts, for serving (optional)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the garlic, thyme, artichokes, olives, and a pinch of crushed red pepper flakes. Cook until the artichokes begin to crisp on the edges, about 5 minutes. Remove from the heat. Reserve 1/4 cup of the artichokes and then transfer the rest of the mixture to a food processor and pulse until a paste forms.

2. Return the artichoke mix to the skillet. Add the reserved artichokes, wine, and season with salt and pepper. Simmer over medium heat until reduced by about 1/3.

3. Bring a large pot of salted water to a boil and boil the pasta to al dente. During the last minute of cooking, add the peas to the water. Reserve 1 cup of the pasta cooking water and then drain.

4. Toss the hot pasta and peas with the artichokes. Add the parmesan, lemon zest, juice, basil, and enough of the pasta cooking water to create a sauce. Taste and season with salt and pepper.

5. Divide the pasta among plates. Serve with extra parmesan and red pepper flakes. Enjoy!

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Baked Marinated Halibut Fillets

Why I love this: Halibut is high in brain-boosting omega-3 fatty acids, plus it’s a great source of essential vitamins and minerals including magnesium, selenium, phosphorous, and vitamin B. As for taste, halibut is a tender and neutral white fish that is delicious when paired with this flavorful marinade. You can pair this dish with roasted vegetables like cauliflower and carrots or over an abundant pile of fresh or sautéed greens (my personal favorite!)

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Ingredients

  • 6 tablespoons olive oil

  • 3 small garlic cloves, peeled and minced

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 tablespoons lemon juice

  • 4 6-ounce halibut fillets, skin removed

  • Chopped parsley, for garnish, optional

Preparation

In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.

Preheat the oven to 400 degrees. Place one sheet of parchment paper in a baking pan or dish. Place the halibut on the parchment paper and bake for 20 minutes. Remove the fish from the oven and turn the heat up to broil. Put the fish back in the oven, under the broiler for 3-5 minutes, being careful not to burn the garlic.

Allow the fish to rest for 10 minutes before serving. Garnish with chopped parsley.



Ginger Salmon

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An easy and flavorful salmon dish that is full of heart-healthy protein, potassium, selenium, B12 and omega-3 fatty acids!

Ingredients:

  • 1/4 cup olive oil

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons brown sugar

  • 2 cloves garlic, pressed

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon sesame seeds

  • 4 green onions, thinly sliced

  • 4 (5-ounce) salmon fillets

For the Honey Ginger Glaze

  • 2 tablespoons honey

  • 1 teaspoon soy sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon Sriracha, or more, to taste

  • 1/2 teaspoon grated fresh ginger

  • 1/2 teaspoon sesame seeds

Directions:

To make the glaze: whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside.

In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.

In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat oven to 400 degrees F. Line a baking dish with parchment paper

Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, 20-30 minutes.

Serve salmon immediately with honey ginger glaze.

Strawberry Hemp Milk

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Why I love this:

Hemp seeds are incredibly rich in omega 3 fatty-acids. The omega' 3’s are a natural anti-inflammatory, and critical to brain and nervous system function. They are also important for balancing hormones and promote cardiovascular health. Not to mention they help keep your hair, skin and nails beautiful! Hemp seeds are also a great source of plant-based protein, with 7.5 grams of protein per tablespoon.

This delicious and refreshing hemp milk makes a great post exercise snack or afternoon pick-me-up.

Strawberry Hemp Milk

Serving size: 1
Ingredients
1/4 cup hemp hearts
1 cup water
8-10 strawberries, rinsed (fresh or frozen work well here)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon sea salt
1/2 tablespoon coconut oil
Optional add in: 1/4 inch turmeric and/or ginger

Directions
Add all ingredients to a high-speed blender and blend well .

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Good-morning Muesli

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GOOD MORNING MUESLI

  • 3 cups rolled oats

  • 1/2 cup Unsweetened Coconut Flakes

  • 1/2 cup Slivered Almonds

  • 1/2 cup Pumpkin Seeds

  • 1/2 cup dried craberries

  • 1/3 cup Chia Seeds

  • 1/3 cup Cacao Nibs

  • 1/4 tsp Salt

  • Yogurt or nutmilk (for serving)

  • Fresh fruit or berries f(or serving)n

For the dry muesli:

  1. Preheat the oven to 350F. Spread the Oats evenly across a Baking Tray and bake on the top rack of the oven for 10-12 minutes, until golden and fragrant.

  2. Remove the Oats from the oven and add to a large bowl. Pour in the remaining ingredients and stir well.

  3. Transfer the dry Muesli mix to a large jar or container, and store sealed at room temperature for up to one month.

  4. Serve dry muesli with milk of choice or yogurt, fresh fruit or berries

For a single serving:

  • 1/2 cup Dry Muesli Mix

  • 1/2 cup Non-Dairy Milk

  • 1-2 tbsp Non-Dairy Yogurt

  • Optional Add-Ins: 1/4 tsp Cinnamon, 1/8 tsp Orange Zest, Liquid Sweetener to taste


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Roasted Beet Hummus

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Add a bit of color to your life with this roasted beet hummus! This delicious dip is light, flavorful, and super easy to make. Once you have roasted the beets, you just toss everything else into the blender or food processor, whirl it around, and it’s done. This hummus will keep for 7 days in the fridge, so it’s the perfect make ahead snack or lunch option.

Ingredients:

  • 1 small roasted beet

  • 1 15-oz. can chickpeas (drained and rinsed)

  • 1 lemon, zested

  • 1/2 large lemon, juiced

  • 1 good pinch salt and black pepper

  • 2 cloves garlic (minced)

  • 2 Tbsp tahini

  • 1/4 cup extra virgin olive oil

First roast the beets…..You will need one for this recipe.

Preheat oven to 375 degrees F remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.

Wrap beets in foil, drizzle on a bit of olive oil, wrap tightly, and roast for one hour or until a knife inserted falls out easily. They should be very tender. Set in the fridge (in a bowl - it can be a mess) to cool to room temperature.

Once cooled, the skin can be removed easily.

Next……

  1. Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.

  2. Add remaining ingredients except for olive oil and blend until smooth.

  3. Drizzle in olive oil as the hummus is mixing.

  4. Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water.

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Easy Gluten Free Blueberry Muffins

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This simple recipe for gluten free blueberry muffins is one your family will love. They’re easy to make, healthy and surprisingly moist and delicious! Perfect for busy mornings when you need a healthy breakfast on-the-go.

Ingredients:

  • 1/4 cup Coconut Oil

  • 1/4 cup Raw Honey

  • 3 Large Eggs

  • 2 Banana (overripe, mashed)

  • 1 1/2 tsps Vanilla Extract

  • 1 tsp Apple Cider Vinegar

  • 3/4 tsp Sea Salt

  • 1/2 tsp Baking Powder

  • 3 cups Almond Flour

  • 1 cup Blueberries (fresh or frozen)

  • 2 tbsps Chia Seeds (For topping)

Preheat the oven to 350 F. Line a mini muffin tin with liners

Combine the wet ingredients (first 6) in the food processor until well mixed, about 30 seconds.

Add the sea salt and baking soda and mix another 10 seconds to make sure they are both incorporated well. Add the almond flour and process another 30-45 seconds until well mixed. Unplug the food processor and remove the blade, then gently fold in the blueberries.

Add 1 tablespoon of the batter to each mini muffin cup and bake for 14-15 minutes, until the tops are lightly golden brown and the muffins are cooked through. Sprinkle the chia seeds on top before baking.

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Roasted Kale Chips

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Roasted Kale Chips - Because I am always looking for ways to get teenagers to eat more Kale! I hope you family enjoys these as much as we do.

Roasted Kale Chips

Ingredients:
One 1½-pound bunch kale
1 tablespoon olive oil
1 tablespoon raw pumpkin seeds
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Directions:

Preheat the oven to 350 degrees and set out two baking sheets lined with parchment paper

Rinse the kale and pat dry with paper towels. Wrap the kale in another layer of fresh paper towel—the kale must be very dry in order to crisp up.

Roughly chop the kale leaves and discard the stems.

In a large bowl, toss the kale leaves with the olive oil, pumpkin seeds, salt and pepper, rubbing the leaves with your fingers to coat with the oil and spices. Arrange the leaves over the baking sheets and bake for 7 to 8 minutes. If the chips are crisp in the center, remove them from the oven and serve. Otherwise, bake for an additional 2 to 5 minutes, until the chips have crisped.


Lemon Parmesan Chicken with Arugula

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The BEST Chicken Parmesan.

In this lighter version of the the classic Italian dish, we keep all the deliciousness but lose the heavy mozzarella cheese and pasta. Trust me, everyone will love it!

Ingredients

  • Kosher salt and freshly ground black pepper

  • 2 extra-large eggs

  • 1/2 cup dry bread crumbs (or panko for a gluten-free version)

  • 1/2 cup freshly grated Parmesan cheese

  • 1 teaspoon lemon zest

  • 6 boneless, skinless chicken breasts

  • Unsalted butter

  • Good olive oil

  • 5 ounces arugula

  • 1/4 cup freshly squeezed lemon juice (2 lemons)

  • 1/4 pound chunk Parmesan cheese

Instructions:

Preheat the oven to 350 degrees

1. Season the chicken with salt and pepper. Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. On a plate, beat the eggs with 1 tablespoon of water. On a second plate, combine the bread crumbs or panko, the 1/2 cup grated Parmesan cheese, and lemon zest , and set aside.

3. Dip both sides of the chicken breast into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

4. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until browned. Add more butter and oil and cook the rest of the chicken breasts.

5. Place the browned chicken on a parchment lined baking dish, and bake in the oven for 15 minutes.

6. Place the arugula in a large bowl. In a glass jar, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, pinch of salt and pepper. Pour enough dressing on the arugula to moisten. Toss well.

To serve - Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.

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The Perfect Homemade Vinaigrette

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The Perfect Homemade Vinaigrette Recipe

Makes 1 cup

  • 1/2 cup extra balsamic vinegar

  • 1/2 cup extra virgin olive oil

  • 1 teaspoon whole grain mustard

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon freshly ground black pepper

Note:  This recipe works great with any kind of vinegar you love, especially red wine vinegar.  Apple cider vinegar is full of health benefits and is also great in this recipe.  I love high quality, balsamic vinegars....My favorites this summer have been aged Peach or Fig Balsamic.  For the best taste, look for small bottles of well-aged balsamic.  The huge bottles tend to be too acidic. 

Whisk all ingredients except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing has emulsified.

For a single serving, use one tablespoon each vinegar and oil, a small dab of mustard (about 1/8 teaspoon and just small pinch of salt and pepper.

Peanut Butter Energy Bites

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Ingredients

  • ⅔ cups Creamy Peanut Butter

  • ½ cups Semi-Sweet Chocolate Chips

  • 1 cup Old Fashioned Oats

  • ½ cups Ground Flax Seeds

  • 2 Tablespoons Honey

Preparation

Combine all ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15–30 minutes so they are easier to roll.

Roll into 12 bites and store in the fridge for up to 1 week.

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Anika's Peanutbutter Chocolate Protein Shake

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I n g r e d i e n t s:

1 banana (frozen is best)
1 teaspoon peanut butter
2 tablespoons Vanilla Protein
1 tablespoon flaxseeds
1-2 tablespoons cacao
1 teaspoon coconut sugar
1/2 cup almond milk

Optional Topping: Cacao nibs and fresh strawberries

Blend and Enjoy!

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Garlic Roasted Salmon and Brussels Sprouts

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Recipe by Better Homes and Gardens

If, like me, you’re a little obsessed with the flavor and health benefits of salmon you will want to bookmark this recipe.

Why is salmon such a great catch?

It’s a tasty source of protein that’s also rich in omega-3s, fatty acids that are good for your gut and are associated with reducing risk factors linked to heart disease, like high triglycerides, high blood pressure, and blood clotting. Omega-3s are also anti-inflammatory, great for your skin and hair, and may even help balance horomones!

This recipe serves 6, but can easily be cut in half.

Ingredients:

  • 14 large cloves garlic, divided

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons finely chopped fresh oregano, divided

  • 1 teaspoon salt, divided

  • ¾ teaspoon freshly ground pepper, divided

  • 6 cups Brussels sprouts, trimmed and sliced

  • ¾ cup white wine

  • 2 pounds wild-caught salmon fillet, skinned, cut into 6 portions

  • Lemon wedges

Preparation

Preheat oven to 450°F.

Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, ½ teaspoon salt and ¼ teaspoon pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.

Add wine to the remaining oil mixture. Remove the pan from oven, stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and ½ teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.

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Strength Salad

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If you love hearty, protein rich salad that will help power you through the day - this is one of my favorites. It’s flavorful, simple, and supplies a nice dose of vegan protein that will keep you feeling satisfied and give you sustained energy.

INGREDIENTS: (For 1 salad)

  • 2 handfulls mixed greens (spinach. lettuces, arugula

  • 1/4 cup cooked lentils

  • 1/4 cup quinoa

  • sprinkle of feta cheese

  • 1 radish, sliced

  • half cucumber, sliced

  • 1/2 avocado, sliced or cubed

  • 2-6 kalmata olives, sliced

  • sprinkle fresh cliantro, torn in pieces

  • Annie’s Green Goddess dressing to taste

Smoked Salmon Avocado Toast

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I'm always talking about how much I love salmon, and that applies to the smoked salmon, too. Especially since you don’t even have to cook it before you eat it.

Here, the salty, smoky flavor is complemented by the avocado, fresh radishes, a touch of dill and toasted whole grain bread.

The simple toast is perfect as a hearty snack or for breakfast or lunch as an open-faced sandwich. If it feels like you need a little more substance or protein, you can serve with an egg on top. You can also cut them into smaller pieces to serve as an hors d’oeuvres at a brunch or dinner party.

Ingredients:

  • 1 slice sprouted grain bread, toasted

  • 1/2 avocado, mashed

  • 2 ounces (2 slices) fresh lox

  • 1 radish, sliced

  • 1/2 teaspoon fresh dill

  • 1/4 teaspoon freshly ground black pepper

Place the mashed avocado on the toast, open faced. Add the lox radishes and herbs to taste.

Enjoy!

Peanut Butter Oatmeal

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If you have never thought to put peanut butter in your oatmeal….Now’s the time!

Oatmeal is one of my favorite breakfast foods because it is energizing and loaded with fiber. This Peanut Butter Oatmeal version adds extra protein, healthy fats and antioxidants that will set you up for a productive day with lots of energy

Ingredients:

  • 1⁄4 cup old fashioned oats

  • 1⁄2 cup nonfat milk

  • 1 tablespoon peanut butter

  • 1⁄4 teaspoon ground cinnamon

In a microwaveable bowl, combine the oats and milk and microwave on high for 3 minutes.

Stir in the peanut butter and cinnamon. Top with more milk if desired.

Have a wonderful day!