Recipes

Lean Beef Quinoa Burgers (4 servings)

2 cups dry quinoa
2 cups raw kale, chopped
12 oz 96% lean ground beef
1 clove garlic, minced
2 tbs butter
Salt & pepper

Cook quinoa according to directions on package, add minced garlic, and set aside to cool.  Salt & pepper to taste.  Sauté chopped kale for 1-2 minutes until tender.  Mix together ground beef, kale, and quinoa and form patties.  Add butter to sauté pan and cook burgers on medium-low heat for 8-10 minutes, until cooked through.  Serve wrapped in lettuce with your favorite condiments!

Kale and Quinoa Bake (6-8 servings)
2 1/2 cups uncooked quinoa
2 chicken breasts, cooked and shredded
1 bundle kale, chopped
2 tbs salted butter
15 oz ricotta cheese
1 cup grated parmesan
3 cloves garlic, minced
1/2 cup breadcrumbs
salt & pepper to taste

Preheat oven to 350 degrees.

Cook quinoa according to directions on package.  Salt & pepper to taste.  In a large sauce pan, sauté butter and garlic at medium heat.  Once the butter is melted, add kale and cook until wilted (about 5 minutes).  Mix quinoa, chicken, kale, ricotta and half of the parmesan together.  Toss into well greased 9x11 casserole dish and top with the rest of the parmesan and bread crumbs.

Bake for 30-40 minutes, until the top is golden brown.

Goat Cheese and Avocado Pasta (2-3 servings)
1 pound pasta (I used spinach and chive linguine)
4 cups spinach
2 avocados
2 oz goat cheese
1 lemon
1/2 clove garlic
1/2 tbs butter
salt & pepper

Cook pasta according to directions on packaging.  While pasta is cooking, place avocados in food processor or blender with juice of 1 lemon, salt, and pepper (to taste).  Sauté spinach with 1/2 tbs butter and garlic until wilted. Drain and rinse pasta with cold water and mix with spinach and  avocado sauce.  Top with crumbled goat cheese and enjoy!

*As a side, coat asparagus with olive oil, salt and pepper and bake asparagus at 350 degrees for 10 minutes.

Citrus Salmon Salad (2 servings)
2 salmon fillets
5 cups greens
2 large oranges
2 grapefruits
1 avocado
1/2 cup shaved almonds
1 lemon
4 tbs olive oil
1 tbs balsamic vinegar
1 tbs butter
Salt & pepper to taste

Melt butter in a large sauce pan.  Rub salmon with salt and pepper and then add to pan.  Cook for 8-10 minutes, adding juice of 1/4 lemon half way through.  Let salmon rest while putting together the salad.

Put greens in a large bowl, slice oranges ad grapefruits and add to the bowl.  Add salmon, avocado, and almonds.  In a small bowl, mix together olive oil, balsamic, and juice from the rest of the lemon.  Toss the dressing with the salad and enjoy!

Thai Chicken Salad (2 servings)
5 cups greens (kale, spinach, or mixed greens are fine)
2 thinly sliced or grated carrots (I used a broccoli/carrot slaw from Trader Joe's because it's easy)
1/4 cup micro greens
2 breasts chicken
1/4 cup shaved almonds
1/2 cup soy sauce
2 tsp cayenne pepper
1 tsp paprika
1 tbs olive oil
salt & pepper to taste
*top with favorite peanut dressing

Heat large pan on medium heat and add olive oil.  Season chicken breasts with cayenne, paprika, salt and pepper and add to pan.  Cook for 10-15 minutes, adding soy sauce to pan half way through.  Let chicken cool while assembling the rest of the salad.

Toss together greens, carrots, almonds, dressing, and top with chicken and micro greens. 

Zucchini and Goat Cheese Gnocchi (6+ servings)
2 large (or 3 small) zucchinis, grated
8 oz goat cheese (or ricotta)
1-1 1/2 cups flour
2 eggs
1 tsp salt
1 tsp pepper

Grate the zucchini, lightly salt, and let drain in a colander for 20 minutes.  If you don't have a colander, pat dry with a towel.  Mix together zucchini, goat cheese, eggs, salt and pepper.  Once these ingredients are combined, slowly add flour until it reaches the desired consistency.  You want to add the least amount of flour that you can without having the dough be too sticky. 

Divide and roll the dough into small balls to form the gnocchi.  Place in boiling water until they float (about 5 minutes).  Remove and serve one of the following ways.

Chunky Marinara Sauce:
1 jar of your favorite marinara sauce
3 roma tomatoes, diced
3 sweet Italian sausages, out of the casing
1 tsp salt
1 tsp pepper
basil & grated parmesan (optional)

Remove the sausages from their casings and cook until golden brown (7 or so minutes).  In the same pan, add the rest of the ingredients and sauté for 5-10 minutes, until the sauce is fully heated.  Add gnocchi and enjoy!

Spinach and Pesto:
12 oz of your favorite pesto
4 cups raw spinach
1 tsp salt
2 tbs finely chopped basil
grated parmesan & pine nuts (optional)

Combine ingredients in large sauce pan and sauté until spinach is fully cooked, about 3-4 minutes.  Add gnocchi, garnish with parmesan and pine nuts, and enjoy.


Goat Cheese, Brussel Sprout, and Prosciutto Pizza With Zucchini Crust (2-3 servings)
2 large zucchinis (or 3 small)
2/3 cup bread crumbs
1 egg
6-7 Brussels sprouts
1 tbs butter
3 oz prosciutto
4 oz garlic & herb goat cheese
2 oz pesto

Preheat oven to 350 degrees.

Grate zucchinis and pat dry with 2-3 paper towels.  Slowly mix the bread crumbs into the shredded zucchinis.  Add the egg to the mixture.  Once fully integrated, create your pizza crust on your baking sheet.  Bake for 20-25 minutes (depending on the thickness of the crust) until starting to turn golden brown around the edges.

While the crust is baking, quarter your brussels sprouts and sauté in a pan with the butter for about 5 minutes.  This will get them soft enough that you can easily chop them for your pizza topping.  Set aside and let cool.  While they are cooling, chop or tear your prosciutto into pieces (any size, depending on your preference).

Once the crust is finished baking, spread pesto and goat cheese over it, leaving about half an inch around the edges.  Finally, top with brussels sprout and prosciutto and place back in the oven for 15 minutes.

Sweet Summer Salad (1 serving)
2 cups spinach
1/2 medium avocado (cubed or sliced)
4-5 strawberries, quartered
1 ounce candied pecans
champagne pear vinaigrette

Toss ingredients together and enjoy!  This sweet summer salad is light, tasty, and full of nutrients.  Eat as a full meal or as a side.

Spicy Peanut Noodles (3 servings)
1 package rice noodles
3 cups chopped broccoli
6 oz  mushrooms, quartered
8 oz (or one bundle) asparagus
For the sauce:
1/2 cup peanut butter
2 tbs soy sauce
2 tsp rice vinegar
1 tsp sesame oil
1 tsp minced garlic
3/4 cup unsweetened coconut milk (I just used regular milk because I had it on hand)
Sriracha hot sauce to taste

Add 1 1/2 inches of water to a large sauce pan and bring almost to a boil.  Place asparagus and broccoli inside.  Simmer for 5 minutes and then add the mushrooms.  Cook until asparagus is tender (2-3 more minutes).  Drain and let sit. Cook rice noodles according to directions on package.

Add ingredients for sauce into a small sauce pan and heat until peanut butter is melted.  Combine ingredients and enjoy!

Superfood Salad (3 servings)
6 cups of your favorite base (spinach, kale, or a greens mix)
1 1/2-2 pounds salmon
1 avocado, cubed
1/4 cup pomegranate seeds
1/2 cup blackberries
1 cup pecans (I used candied pecans because I love them)
2 oz goat cheese
1 lemon
2 tbs butter
salt and pepper

Place 1 tablespoon butter in a large pan on medium heat until melted.  Lightly salt salmon, squeeze lemon juice over both sides, and place in pan.  Cook for 4-5 minutes per side (depending on the size of the pieces of salmon).  When you flip the salmon over, toss the second tablespoon of butter in the pan.  While the salmon is cooking, wash and toss your greens in a bowl.  Add in the pomegranate seeds, blackberries, avocado and pecans.  Crumble the goat cheese and throw on top of the salad.  When the salmon is cooked, let cool until room temperature and add to the salad. 

This salad is packed with protein, antioxidants, and iron.  Plus it's really tasty!  Toss it with your favorite dressing or use the recipe below for a simple lemon vinaigrette.

*I used hazelnut crusted salmon from Trader Joe's, but a regular fillet works just as well

Lemon Vinaigrette (3-4 servings)
1/3 cup fresh lemon juice
2/3 cup olive oil
1 tsp lemon zest
salt to taste

Very Berry Breakfast (1 serving)

6 strawberries, quartered
handful of blueberries
1/2 cup almonds (I used honey and sesame seed covered ones)
8 oz honey greek yogurt
1/4 cup chia seeds

Top yogurt with chia, almonds, and fruit.  Enjoy!

Protein Breakfast Scramble (1 serving)

2 eggs
5 spears asparagus, chopped into inch pieces
1 cup chopped kale
1/2 oz goat cheese
1/2 avocado, mashed
1 tsp butter
salt & pepper to taste

Sauté asparagus and kale with butter, salt, and pepper until tender (4 minutes for thin asparagus spears, up to 6 for thicker spears).  Add eggs and continue to scramble until cooked through.  Top with crumbled goat cheese and mashed avocado.  Add salt & pepper if desired.

Pancetta and Egg Muffins (12 muffins)

8 eggs
4 oz chopped pancetta
2 cups spinach, chopped
1 roma tomato, diced
salt & pepper to taste

Sauté pancetta for 2 minutes and then add spinach until half-wilted (about 2 more minutes).  While sautéing, beat eggs in a large bowl until thoroughly mixed.  Lightly salt & pepper.  Separate tomato, spinach, and pancetta mix evenly into each muffin spot in your muffin tin.  Top with egg mixture until 3/4 or so full.  Bake at 350 degrees for 20-25 minutes (until firm).

Look at the yummy inside :)

Eggs Benedict (2 servings, 2 ways)

4 eggs
2 thick slices of bread (or 2 English muffins)
2 cups arugula
Prosciutto or thinly sliced, cooked salmon
Any type of cheese (I used brie, but I've used goat cheese, gruyere, or cream cheese with the salmon)
1 tbs vinegar

To poach the eggs, bring a medium sauce pan full of water to a boil and then reduce to a simmer.  Add vinegar. Once the water is simmering, crack egg into the middle of the pan.  Let cook for about a minute until it has solidified a little. Once it seems fairly solid, make sure the egg isn't sticking to the bottom of the pan.  Cook for 2-3 more minutes, until firm.  When the egg is ready, scoop out with a ladle or measuring cup, dunk in a nice bath for 30 seconds (keeps the egg firm), and then set aside. Repeat with the other eggs.

If you can, while the eggs are cooking, place bread on the oven at 350 until golden brown.  This keeps the bread from getting soggy once you add the holandaise. If you are using a hard cheese (gruyere or brie listed above), bake the bread with the cheese on top. Soft cheese such as goat cheese or cream cheese may be applied to toasted bread.

Once the bread is finished toasting and the eggs are cooked, it is time to assemble the Benedict.  Layer choice of meat on top of cheesy bread, top with a handful of arugula, egg, and holandaise sauce. The sauce can either be store bought or you can find the recipe below!

Avocado Holandaise Sauce (serves 2)

3 egg yolks
1 ripe avocado
1 tbs lemon juice
3-4 tbs melted butter (add until reaches desired consistency)
Salt & pepper to taste

Place the egg yolks in the blender and blend for about a minute. The warmth of the motor/blades will "cook" the yolk so that it is not dangerous to eat.  Slowly add avocado, lemon juice, and butter until it reaches the desired consistency (just a little thicker than water).  Salt and pepper to taste, then top your Benedict with as much or as little as you would like!

Sausage and Brussels Sprout Frittata (4 servings)
1 1/2 cup Brussels sprouts, quartered
2-3 sweet Italian sausages, out of casing
6 eggs, beaten
1 tbs salted butter
1 tsp ground pepper
1/4 cup parmesan cheese
*optional: 2 oz goat cheese (I used garlic & herb)

Preheat oven to 350 degrees.

In a large sauce pan (with square edges), cook the sausage until golden brown.  Set aside and sauté Brussels sprouts, butter, and pepper until sprouts are tender.  Add sausage, eggs, and goat cheese.  Sprinkle parmesan cheese over top and place in oven.  Bake for 20-25 minutes, until cooked all the way through.  To test, poke fork through the middle of the frittata and bake until fork comes out clean.

Sausage Stuffed Pretzel Bites (Makes dozens!)
**WARNING: these are delicious, but very time consuming.  The whole process takes 2-3 hours, so only attempt if you have a lot of time to kill**

4 1/2 cups all purpose flour
1 1/2 cups warm water
1 packet activated yeast
1/4 cup salted butter
1 tbs brown sugar
1 egg (for the wash)
5 uncooked sausages-- I used Bratwurst, but either sweet or spicy Italian sausages would work too!
Baking soda
Salt

Mix the flour, water, yeast, butter, and sugar in a large bowl until fully integrated.  Knead the dough until it becomes slightly stretchy.  Cover and let rise for 30 minutes to 1 hour.

While the dough is rising, make the filling.  Take the sausages out of the casings and separate into small pieces.  Cook in a frying pan on medium heat for 10-15 minutes until golden brown, separating into small pieces as you cook.  Set aside.

Once the dough has risen, it is time to make the pretzel bites.  Section the dough into 4 pieces and work with one at a time (you will have 4 baking sheets worth of pretzel bites!)  Roll the dough into a long, thin piece about one inch in diameter.  Cut into desired pretzel size.  Form a square and fill with desired amount of sausage.  Wrap the dough around the sausage forming a pocket and pinch the ends closed.  Repeat this procedure until your first section of dough is completed.

Fill a large pot with water, bring to a boil, and add 2-3 tbs baking soda.  Once the water has bubbled up from the baking soda, add each pretzel bite for about 30 seconds.  Remove with a slotted spoon.  Once the bites have been dunked, cover with an egg wash (1 beaten egg), and place on baking sheet.  Cover with desired amount of salt and bake for 15 minutes.*  Repeat with the other 3 sections of dough and enjoy!

*Time will depend on size, bake until golden brown

Melon and Prosciutto Crostini 
1 baguette (or small crackers, whatever you prefer)
6 oz goat cheese, I used honey
1 cup arugula
8 oz prosciutto
1 cantaloupe, sliced into small spears
*top with some balsamic glaze if desired

Place the baguette in the oven at 350 degrees for 3-5 minutes (or until golden brown). While the oven is preheating, slice the cantaloupe into one inch spears. Slice the bread as soon as it cools slightly and later with goat cheese (the goat cheese will melt slightly, giving it a creamy consistency). Place a few leaves of arugula on top of the goat cheese, fold prosciutto on top of the leaves, and top with the melon. The sweet flavor of the melon pairs amazingly with the salty prosciutto and the creamy goat cheese, producing an irresistible combination of flavors that you can't get enough of. Keep them all for yourself or serve at a party! These little snacks are versatile and delectable.

Chocolate Peanut Butter Oatmeal Muffins (4-5 servings)
1 over-ripe banana
1 packet (or 1/2 cup) oatmeal
1/2 cup peanut butter (I used chunky, but smooth works too)
2 tbs sweetened cocoa powder (or 1/2 cup chocolate chips)

Mash the banana fully, adding the oatmeal slowly.  Add peanut butter and cocoa powder to taste--the strength of the peanut butter/cocoa powder is up to you!  Spray muffin tin with cooking spray and fill each spot 1/2-3/4 full.  The muffins will not expand, so make them as small or as large as you would like.  Bake at 350 degrees for 15-20 minutes, depending on the size.  Let cool and enjoy!

These little muffins can be enjoyed decadent breakfast treats or reduced guilt desserts.


Quinoa Zucchini Chips (25-30)
2 cups cooked quinoa
2 cups grated zucchini
1 egg
Salt and pepper to taste
*chia seeds if you want to add a little extra oomph

Preheat the oven to 400 degrees.
Mix the ingredients together and pack into small balls.  Flatten onto a baking sheet and bake for 15 minutes.  Flip and bake for 15 more.
*bake time may depend on thickness of chips

This protein and veggie filled chip alternative is a healthy way to fill up on amazing nutrients when you have a craving for processed chips.  They're better fresh, but can be reheated in a skillet or oven too!  For a more substantial meal, form large cakes and bake for 20-25 minutes per side.

Sundried Tomato and Feta Bruschetta
1 cup sundried tomato in oil
2 cloves garlic
6 ounces of feta cheese
1/2 medium avocado
2 tbs dried basil
2 tsp balsamic vinegar
salt and pepper to taste

Dice the sundried tomatoes and place in bowl with 3 tbs of oil.  Mix with garlic, basil, and balsamic.  Toss feta cheese with the mixture, add small bits of avocado, and season to taste.