Health & Wellness

Sheet Pan Garlic Ginger Chicken and Broccoli

DESCRIPTION Sheet Pan Garlic Ginger Chicken and Broccoli – a simple and low-maintenance meal prep option, with huge flavor and no refined sugar.  INGREDIENTS For the Garlic Ginger Sauce: 3/4 cup low sodium soy sauce 1/2 cup water 1/4 cup white vinegar 1/4 cup oil (olive oil is fine) a 2-inch knob of fresh ginger (peeled) 4 cloves garlic 4 medjool dates (you can also use 1/4 cuphoney or sugar) For the Chicken and Broccoli: 1 pound boneless skinless chicken breasts or thighs, cut into strips 1 head broccoli, cut into florets (about 5 cups) 1 red pepper, cut into strips sesame oil, sesame seeds, and/or green onions for topping [...]

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Roasted Carrots

Directions Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. [...]

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American Macaroni Salad

Directions   In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. [...]

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Garden Vegetable Soup

Directions Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately. [...]

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Angel-Hair Pasta with Shrimp and Greens

Directions   Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl. Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes. Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine [...]

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Garden Egg Salad

DIRECTIONS: Put the eggs in a saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 12 minutes. Drain the eggs and roll them between your palm and the counter to crack the shell, then peel under cool running water. Dice the eggs. Combine the eggs with mayonnaise, mustard and season with the salt and pepper. Stir in the scallions, celery, and radish. Divide the egg salad among the lettuce leaves, top with the sprouts and roll up. Serve 2 rolls per serving. [...]

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Lentil Soup

Directions: Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately. [...]

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Spring Vegetable Salad

Spring Vegetable Salad 1. Blanch the asparagus by submerging in simmering/boiling water for 3-5 minutes then plunge into an ice bath to stop cooking. Drain and pat dry. 2. Chop asparagus, celery, radishes, and watercress then add to large mixing bowl. Add frozen peas and ranch dressing. 3. Stir, plate, and garnish with fresh dill. [...]

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AVOCADO TOAST WITH SKINNY FRIED EGG

Well not only is it fairly cheap to make avocado toast at home but it is also super easy! This breakfast only takes about 5 minutes and you will have a restaurant quality, picture perfect avocado toast ready to eat without the hefty price tag! [...]

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Cauliflower Rice Pilaf

You'll slash 131 calories and 19 grams carbohydrate when you trade in your brown rice for finely chopped cauliflower in this healthy cauliflower rice recipe. For an even faster rice pilaf, use 4 cups of purchased cauliflower rice instead of making your own. Look for it near other fresh or frozen prepared vegetables. [...]

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Avocado Hummus

This vibrant green hummus recipe couldn't be easier—just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) and avocado make this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités. [...]

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