Nutritious and Delicious Recipes!
Here are a few of some delicious recipes that I give my clients!
Broccoli quinoa salad – Great as a base for lunch then add last night's leftover protein
1 pound broccoli or 16 ounces shredded broccoli slaw
½ cup uncooked quinoa ½ cup slivered almonds
¼ cup chopped fresh basil
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
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.
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.
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.
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.
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 Grilled Asparagus
with Lemon Garlic Sauce
1 bunch asparagus
4 Tbsp. Olive Oil - divided
Zest from one Lemon
2 Garlic Cloves - minced
1. Preheat grill to 400 degrees.
2. Prepare asparagus by cutting bottom 1 1/2" - 2" off asparagus.
3. Place cut asparagus onto tray and drizzle with 2 Tbsp. olive oil.
4. Once grill is hot, lightly coat grates with oil. *Use a spray to oil the grates, or fold a paper towel and dip in olive oil. Drag paper towel along grates with tongs.
5. Place prepared asparagus on grill. Grill 8 minutes on low-medium heat. Flip after 8 minutes and grill another 8-10 minutes until tender.
While asparagus grills, prepare Lemon Garlic sauce.
6. In a bowl, place zest of one lemon, 2 garlic cloves minced, and remaining 2 Tbsp. olive oil.
7. Microwave for 30 seconds.
8. Once asparagus has finished grilling, spoon or brush Lemon Garlic sauce over the top.
(Optional) Top with freshly chopped parsley, roasted hazelnuts, or freshly grated Parmesan cheese.
And start living healthy TODAY