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KALE SALAD
Ingredients:
curly kale
pine nuts
pear or apple
parmesan or pecorino cheese
lemon vinaigrette (see below)
Directions:
Toss ingredients together in a salad bowl with lemon vinaigrette. Quantities can vary depending on people served and desired ingredients. Let stand for 30 minutes before serving.
TROPICAL GREEN SMOOTHIE
Ingredients:
1/4 cup of almond or soy milk
1 banana
2 tbsp unsweetened coconut flakes
1 mango (or 1 cup frozen mango)
large handful of kale leaves
handful of spinach leaves
1 cup of ice (or as needed)
(serves 2-4)
Directions:
Put all ingredients in a high speed blender and blend until smooth.
QUINOA BREAKFAST CEREAL
Ingredients:
1/2 cup quinoa
1/4 cup - 1/2 cup almond milk, unsweetened vanilla
1 tbsp brown sugar
1 tsp maple syrup
1/4 tsp cinnamon
2 tbsp. toasted pecans, chopped
1/2 banana, chopped
serves 2
Directions:
Cook quinoa according to package directions. While hot, combine with remaining ingredients and enjoy!
CABBAGE & BROCCOLI SLAW
STIR FRY
Ingredients:
1 tbsp chopped garlic
2 tbsp chopped fresh ginger
1 tsp of red pepper flakes
1/2 head of green cabbage, thinly sliced
2 large carrots, peeled and sliced very thinly with vegetable peeler
2 handfuls of trader joe's broccoli slaw (optional)
2 tbsp rice wine vinegar
3 tsp soy sauce
2 tbsp of peanut oil
soba noodles
Directions:
Prep vegetables and measure out all ingredients so everything is ready to go; the cooking process is very quick.
Cook soba noodles according to package directions, strain, rinse and set aside.
Heat a wok or large sautee pan with depth over high heat until a drop of water evaporates quickly on the pan. Add the peanut oil and swirl to coat the pan. Add the ginger, garlic and red pepper flakes and heat for 30 seconds stirring to prevent burning. Immediately add the chopped cabbage, carrots and broccoli slaw, tossing to coat (tongs are helpful!). Stir over high heat for a minute until evenly coated with spices, add rice wine vinegar and soy sauce and toss to coat. Cover the pan and reduce heat to medium, steaming the veggies for a minute or until tender but not mushy.
Serve over soba noodles.
LEMON VINAIGRETTE
Ingredients:
1/4 cup of olive oil
juice from 1 lemon
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp of dijon mustard
Directions:
Combine ingredients in a salad dressing bottle or any container with a lid and shake until combined. Alternatively, combine in a bowl and whisk together with a fork or small whisk.
ROASTED BRUSSEL'S SPROUTS
Ingredients:
1 lb brussel's sprouts, ends removed, cut in half from top to bottom
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Directions:
Preheat oven to 400 degrees. Place brussel's sprouts on a cookie sheet. Sprinkle with olive oil, salt and pepper and toss to evenly distribute. Roast in the oven for 15-20 minutes depending on desired browning.
TURKEY SAUSAGE PASTA
Ingredients:
1 lb whole wheat penne pasta
1 tbsp olive oil
1 lb turkey sausage (casings removed)
1 16 oz jar of pasta sauce (I like Rao's)
1 pint sliced button or cremini mushrooms
shredded parmesan cheese, to taste
Directions:
In a large pot, boil water. Add pasta and cook until al dente.
Meanwhile, in a large pan, warm the olive oil over medium-high heat. Add turkey sausage and break apart into small pieces until cooked through and brown.
Add mushrooms and cook for 3-5 minutes. Reduce heat to medium-low and add tomato sauce. Drain pasta and add to the tomato sauce. Heat until all components are warmed through. Serve with sprinkle of parmesan and a fresh side salad.
STEAMED ARTICHOKE
Ingredients:
1 medium, fresh artichoke
juice from 1/2 large lemon
1 tbsp of butter
Directions:
Prep the artichoke - trim the stalk, remove top 2 inches using a serated knife and clip sharp tips of each leaf using kitchen shears. Steam artichoke in a steamer basket over boiling water for 30-45 minutes. The artichoke is done when bottom leaves can be easily pulled off. Serve with melted butter mixed with lemon juice for dipping.