RECIPES

Nutritious and Delicious Recipes!

Here are a few of some delicious recipes that I give my clients!

Enjoy!

Broccoli quinoa salad – Great as a base for lunch then add last night's leftover protein

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INGREDIENTS

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1 pound broccoli or 16 ounces shredded broccoli slaw

½ cup uncooked quinoa                                             ½ cup slivered almonds

¼ cup chopped fresh basil

Honey-mustard dressing

½ cup olive oil                                                            2 tablespoons lemon juice

2 tablespoon smooth Dijon mustard                      1 tablespoon apple cider vinegar or more lemon juice, 1 tablespoon honey, more to taste   2 cloves garlic, pressed or minced

½ teaspoon sea salt                                                 

Freshly ground pepper, to taste

INSTRUCTIONS

1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let the pot rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.

2. Meanwhile, toast the almonds: In a small skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.

3. To prepare the broccoli (if you're not using prepared broccoli slaw), trim off any brown bits from the florets and stems, then slice the florets off the stems into manageable pieces. Use a paring knife to peel off the tough, woody perimeter of the broccoli stems and then discard those pieces. Now you can feed the broccoli florets through your food processor using the slicing blade, then switch to the grating blade to shred the stems. Alternatively, you can shred the broccoli with a mandolin or by hand with a sharp knife.

4. Prepare the dressing in a liquid measuring cup: combine the olive oil, lemon juice, mustard, vinegar, honey, garlic, sea salt and freshly ground pepper. Whisk until emulsified. The dressing should be pleasantly tangy but not overwhelmingly acidic, so taste and add a little more honey to balance out the flavors if necessary.

5. In a large serving bowl, combine the broccoli slaw, cooked quinoa and toasted almonds. Pour the dressing over the mixture, top with the chopped basil and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors mellow out a bit.

Perfect Roasted Brussels Sprouts

INGREDIENTS

• 1 ½ pounds Brussels sprouts

• 2 tablespoons extra-virgin olive oil

• ¼ teaspoon fine sea salt

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. To prepare your Brussels sprouts, slice off the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half from the flat base through the top.

3. On your baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.

4. Roast the the sprouts until they are tender and deeply golden on the edges, about 20 to 25 minutes. Garnish if desired. Roasted Brussels are best served warm, but they are also good at room temperature. Leftovers will keep for up to 4 days in the refrigerator.

And start living healthy TODAY