RECIPES



Cucumber and Edamame Salad with Sesame-Crusted Ahi Tuna

Lentil Edamame Salad

Ingredients:

  • 1 cup cooked lentils
  • ½ cup frozen shelled Edamame, thawed
  • 1 Roma tomato, chopped
  • 1 ½ Tbsp. red wine vinegar
  • Salt and Pepper to taste

Directions:

  1. Add first four ingredients to a medium sized bowl, mix to combine. Add salt and pepper to taste. This salad is best when left to sit for 30 minutes and can be kept refrigerated for several days.

Seared Sesame Tuna

Ingredients:

  • 2, 4 oz. Ahi Tuna steaks
  • 1 Tbsp. grated ginger
  • ¼ cup low-sodium soy sauce
  • 2 Tbsp. sesame seeds (can be black or white or a combo)
  • Olive oil –just enough to coat a pan with

Directions:

  1. Place tuna, ginger and soy sauce in a zip lock bag or Tupperware container. Let marinate for 15 minutes in the refrigerator.
  2. Take tuna out of bag and discard marinade. Pat tuna steaks dry with a paper towel.
  3. In a large skillet add just enough oil to coat the pan. Wipe out extra oil with a paper towel.
  4. Place tuna steaks in a shallow dish and coat all sides of the tuna with sesame seeds.
  5. Heat oiled skillet on high heat, once skillet is very hot (but not smoking).
  6. Sear the tuna on each side for about one minute. Remove tuna from skillet and let sit for 5 minutes. Slice tuna steaks and serve.

Detox Smoothie Bowl

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Detox Smoothie Bowl

Yield: 4 cups (two servings)
Ingredients:

  • 1 bunch fresh spinach leaves
  • ½ a head of romaine lettuce leaves or Kale torn up
  • 1 small scoop, Sun Warrior Vegan Protein Powder
  • 2 cups water
  • 2 stalks of celery or 1 cucumber, peeled
  • 1 apple or pear, cored
  • ½ banana
  • Juice of ½ a lemon
  • Handful of ice cubes

Directions:

  1. In a blender add the spinach, romaine lettuce or kale, protein powder and water. Blend until smooth.
  2. Next add the celery or cucumber and blend, then the apple or pear and blend.
  3. Finally add the banana and lemon juice and ice cubes and blend until creamy.

Zucchini Noddles with Tomato Basil Artichoke Sauce

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Tomato Artichoke Sauce


Ingredients:

  •     4 garlic cloves, peeled and chopped
  •     1 Tablespoon Olive oil
  •     1, 28 oz. can San Marzano peeled whole tomatoes
  •     1, 14 oz. can Artichoke Hearts, drained and coarsely chopped
  •     Handful of fresh basil leaves, torn into small pieces

Directions:

  1.     Sauté the garlic in the olive oil in a medium sized saucepot over medium-high heat. Sauté until garlic is just fragrant, about 1 minute.
  2.     Before adding the tomatoes, break up the whole tomatoes by hand and then add them to the garlic.
  3.     Next add the artichoke hearts and continue to cook on a simmer for 10-15 minutes, until tomatoes have slightly broken down and sauce has thickened.


Broccoli Spinach Soup

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Broccoli Spinach Soup

Ingredients:

  • 10 oz. bag broccoli florets or 1 head of broccoli cut into small pieces
  • 32 oz. carton of chicken or vegetable stock (or water)
  • 2 cups fresh baby spinach
  • Salt and Pepper to taste

Directions:

  1. Bring broccoli and stock to a boil in a medium saucepot. Lower heat and simmer for 10 minutes or until broccoli is tender.
  2. Transfer mixture to a blender and add the spinach. Blend until soup is smooth. Add salt and pepper to taste.

Pan-Seared Sea Scallops with Sauteed Spinach and Cauliflower Puree

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Cauliflower Puree


Ingredients:

  • 10 oz. bag cauliflower florets or 1 head of cauliflower cut into small pieces
  • 1 cup water or vegetable or chicken stock
  • Salt and Pepper to taste

Directions:

  1. Bring cauliflower and water to a boil in a medium saucepot. Lower heat and simmer for 10 minutes or until cauliflower is tender.
  2. Transfer mixture to a blender, and blend until creamy. Add salt and pepper to taste.

BEET HUMMUS

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Beet Hummus
 

Ingredients:

  • ½ an 8.8 oz. package of Organic Love Beets
  • 1, 15 oz. can Garbanzo Beans, drained and rinsed
  • 2 Tbsp. tahini
  • 1 Tbsp. olive oil
  • Juice of 1 lemon
  • 1 small garlic clove

Directions:

  1. Add all ingredients to a blender and blend until smooth; add some water if hummus is too thick.

Vegetable soup with mini chicken and spinach meatballs

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Vegetable Soup
 

Ingredients (you can use as much or little or any kind of veggie really):

  • 1 onion, chopped
  • 6 garlic cloves chopped
  • 6 carrots, chopped (reserve two to add later)
  • 6 celery stalks, chopped (reserve two to add later)
  • 12 mushrooms, chopped (reserve 4 to add later)
  • 2 yellow squash or zucchini, chopped (reserve one to add later)
  • 1 sweet potato, chopped
  • 2 red bell peppers, chopped
  • 2 large tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • Thyme and fresh parsley
  • 48 oz. chicken broth
  • 1-2 cups water
  • 1/2 pound kale, torn into small pieces

Directions:

  1. Add the onion and garlic in a large pot with some olive oil over medium high heat. Sauté just until fragrant and then add all of your vegetables and the tomato paste, bay leaf and herbs (just not the kale yet).
  2. Cook over medium high heat stirring every few minutes until the vegetables start to soften, about 10 minutes.
  3. Next add your chicken broth and water and bring to a boil. Once boiling lower heat to low and simmer for about 25 minutes. Remove the bay leaf and thyme sprigs.
  4. Ladle 3/4 of your soup and veggies into a blender and blend until smooth. Add the blended soup back to the pot of soup. Add the reserved vegetables and bring soup back up to a simmer and add the kale.

Mini Chicken and Spinach Meatballs

Ingredients:

  • 1 pound ground white meat chicken
  • 1 cup raw spinach leaves finely chopped
  • 1 egg, beaten
  • 1/4 cup panko or any bread crumb or grated Parmesan cheese
  • 1 garlic clove minced
  • 1/4 cup fresh parsley
  • 1-2 tablespoons ketchup

Directions:

  1. Mix all the ingredients together. Using a teaspoon, scoop little spoonful’s of the mixture and gently drop into simmering soup. Do not stir the soup yet.
  2. Cook meatballs in the soup for 10 minutes then gently stir the soup once.
  3. Continue to simmer for another 30-45 minutes.

Cucumber Dip

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Cucumber Dip

Ingredients:

  • 1 cucumber, peeled and seeded
  • 1 small container of plain, fat-free Greek Yogurt
  • 1 teaspoon minced garlic (optional
  • 2 Tablespoons chopped flat leaf parsley or dill
  • Juice of 1/2 lemon
  • Optional-salt and pepper, splash of hot sauce

Directions:

  1. Grate or finely chop the cucumber, then using a paper towel squeeze out the cucumber to get rid of some of the water. Set aside.
  2. In a large bowl add the remaining ingredients and mix until combined. Add the cucumber and mix. You can either serve right away or let chill for 30 minutes or more to maximize flavor.

Kale and chicken sausage soup with white beans

Kale and chicken sausage soup with white beans

Ingredients:

  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, chopped
  • 1 onion, chopped
  • 1 large tomato, chopped
  • 1 large bay leaf
  • 1 large chicken sausage (about a 1/2 pound), remove casing
  • 1 (19 oz) can cannelini beans (reserve half the can)
  • 1 (32 oz) carton chicken stock
  • 3-4 cups kale torn into small pieces

Directions:

  1. In a medium sized pot sauté garlic and onions in cooking spray or olive oil over medium high heat. 
  2. Once garlic is fragrant and onions are slightly softened add your chicken sausage. Mix in the sausage to break up into pieces and cook until browned (about five minutes). 
  3. Next add in your carrots, celery, bay leaf and the half can of cannelini beans. 
  4. Let cook another five minutes before adding your chicken stock and tomatoes. 
  5. Take the remaining half can of cannelini beans and mash with a fork in a small bowl. Add the mashed beans to the soup and bring to a boil. 
  6. Once boiling, lower heat to a simmer and add in your kale. 
  7. Let cook 15-20 minutes. Remove bay leaves before serving. Eat!

Seared Crispy Skin Salmon Fillets with Lentils and Asparagus

SEARED CRISPY SKIN SALMON FILLETS WITH LENTILS AND ASPARAGUS

Ingredients:

1 pound salmon fillets, skin on, cut into 4 equal pieces
1-2 teaspoons olive oil
Sea Salt and Pepper

Directions:

1. Add the olive oil to a large skillet. Wipe out excess oil with a paper towel so that the pan is just lightly coated with oil.
2. Pat salmon dry with a paper towel. Salt and pepper your salmon fillets Heat the skillet on high heat and when skillet is very hot, but not smoking add the salmon filets (2 pieces at a time) skin side down.
3. Let salmon sear for 3-5 minutes and then flip over and cook another 5 minutes.
4. Flip salmon over one more time to get the skin extra crispy. Repeat with second batch of salmon.

* Serve this salmon with lentils and steamed asparagus or lentil salad and cucumber yogurt sauce


Mushroom Leek Soup

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Mushroom Leek Soup

Ingredients:

  • 1 Tablespoon olive oil
  • 2 leeks, trimmed of outer ring and cleaned
  • 2 garlic cloves, peeled and chopped
  • 2 sprigs of rosemary
  • 1 bay leaf
  • 1/4 cup white wine
  • 2, 10oz packages mushrooms
  • 2 cups chicken stock
  • Juice of 1/2 a lemon
  • Salt and pepper

Directions:

  1. Slice leeks into rings and add to a medium sized pot with 1 tbsp olive oil. Turn heat to medium high and let leeks soften, about 3 minutes. 
  2. Add the chopped garlic, rosemary sprigs and bay leaf to the leeks and continue to let cook another 5 minutes. 
  3. Next, add the wine and stir leek mixture to help the alcohol evaporate out. 
  4. Add the mushrooms, give it a stir and continue cooking until mushrooms have started to soften. Add the chicken stock next and bring up to a boil. Lower heat and let the soup simmer for 15 minutes. 
  5. Remove the rosemary sprigs and bay leaf. Transfer soup to your Vitamix or blender and add the lemon juice. 
  6. Blend soup until completely smooth (add a little water if soup is too thick). Add salt and pepper to taste. 

*Garnish soup with sautéed mushrooms and fresh herbs


Mussels with Leeks, Garlic and Lime

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MUSSELS WITH LEEKS, GARLIC AND LIME

Ingredients:

  • 1 teaspoon olive oil
  • 1 1/2 pounds mussels, scrubbed, debearded and sorted through 
  • 2 leeks, sliced
  • 3 garlic cloves, chopped
  • 1/2 pint of cherry tomatoes, cut in half 
  • 1/4 cup white wine 
  • 1/2 cup chicken stock
  • Juice of 1 lime 
  • Salt and pepper 

Directions:

  1. Rinse, scrub and remove beards from the mussels, discard any mussels that remain open even when tapped. 
  2. In a large pot add olive oil and set over the stove top at medium heat. Add garlic and leeks, sauté for 3-5 minutes or until leeks have softened. 
  3. Next, turn the heat up to medium high and add the wine to the pot. 
  4. Add your chicken stock, cherry tomatoes and salt and pepper (to taste) and lower heat back down to medium. 
  5. Finally add your mussels to the pot and cover with a lid. Cook mussels for five minutes, or until the shells have all opened. 
  6. Turn heat off and add lime juice just before serving. 

SLOW ROASTED TOMATOES

Slow Roasted Tomatoes

Ingredients:

  • 1 pint grape or cherry tomatoes, cut in half
  • 3 sprigs rosemary
  • 1-2 garlic cloves, thinly sliced
  • 1 teaspoon olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and Pepper to taste

Directions:

  1. Preheat oven to 325.
  2. In a bowl combine all ingredients and toss till thoroughly mixed.
  3. Transfer tomato mixture to a baking sheet that has been well coated with cooking spray.
  4. Roast tomatoes at 325 for 1 hour.
  5. Turn heat up to 350 and continue to roast for 30 more minutes.
  6. Let cool and serve.

Golden Beet Salad with Arugula, Jicama and Raisins

Golden Beet Salad with Arugula, Jicama and Raisins

Ingredients:

  • Marinated Golden Beets (see recipe below)
  • 1 1/2 cups arugula
  • 1/2 jicama, peeled and sliced into matchstick sized pieces
  • 2 Tbsp raisins
  • 1/2 cup cucumbers, sliced 
  • 1-2 Tbsp good balsamic vinegar

Directions:

  1. Layer the marinated golden beets in a circle on a platter. In a mixing bowl add the arugula, cucumbers, jicama, 1 Tbsp balsamic vinegar, and salt and pepper, toss gently. 
  2. Pile the arugula salad in the center of the platter, sprinkle with the raisins and drizzle entire platter with remaining balsamic vinegar. Serve. 


Marinated Golden Beets
 

Ingredients:

  • 5 medium to large golden beets
  • 5 cloves of garlic, peeled
  • 1/4 cup good balsamic vinegar + 2 Tbsp for marinade
  • 1/4 cup red wine vinegar
  • Coarsely ground Salt and Pepper

Directions:

  1. Preheat oven to 350 degrees. Scrub the outside of beets and trim off the green tops. Wrap each beet in aluminum foil (don't seal it up yet). Add a garlic clove, splash of balsamic vinegar and sprinkle of salt and pepper to each foil packet. Seal up each packet and place the beets in a roasting pan. 
  2. Roast the beets in the oven for 1 1/2 to 2 hours, or until the beets are soft when pierced with a knife. 
  3. Remove the beets from the oven and let cool. Once the beets are cool enough to handle remove the skins, either by rubbing off the peels or using a pairing knife. 
  4. Place the whole beets into a Ziploc bag, add a splash more of balsamic vinegar. Add a splash of red wine vinegar and more salt and pepper. Let the beets marinate in the refrigerator for at least 1 hour or overnight. 
  5. Before serving, slice the beets as thinly as possible using either a sharp knife or a mandolin.