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Foodie Friday
Healthy Recipe of the Week Crispy Tempeh and Broccoli with Savory Tahini I tend to eat more tempeh than tofu because it is easier for my body to digest, which might be due to tempeh’s fermented nature. Tofu can present gastric discomfort. Whether you use tempeh (as directed) or substitute with tofu, you’ll crave this sauce’s…
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Foodie Friday
Healthy Recipe of the Week Saucy Chickpeas and Quinoa I love how the color of red quinoa pops out in this bowl! However, white or tri-color quinoa tastes just as yummy. You can also swap the quinoa for any other cooked grain such as, bulgar, farro, or wheat berries. Ingredients 2 tablespoons Extra Virgin Olive Oil…
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Foodie Friday
Healthy Recipe of the Week There are seemingly endless ways to prep and eat cauliflower: raw, roasted, stir-fried, mashed (as potatoes), and as a pizza crust, to name a few! Quick tip for roasting: cut into slices (not florets). The flat surface will produce a flavor-rich browning! Nutty Roasted Cauliflower Ingredients (1) large or (2) small…
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Foodie Friday
Healthy Recipe of the Week We are continuing with the Summer Salad theme, but this week features tomatoes instead of berries with added beans to make this salad a protein-rich meal. White Bean & Tomato Salad Ingredients 1/2 cup Red Onion (thinly sliced) 1/4 cup + 2 tablespoons Red Wine Vinegar 1/4 cup Extra Virgin…
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Foodie Friday
Healthy Recipe of the Week Tomatoes and nectarines are both in season so let’s put them together for a classic salad recipe with a twist! Tomato Mozzarella Twist Ingredients 2 Tomatoes (*Beefsteak or Roma) 1 Nectarine 4 ounces Fresh Mozzarella Cheese Basil Leaves 2 tablespoons Extra Virgin Olive Oil 1/4 teaspoon Flaky Salt Balsamic Vinegar,…
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Foodie Friday
Healthy Recipe of the Week Grilled Peaches with Balsamic and Ricotta It’s peach season! Fire up the grill for a special dessert or sweet appetizer! *Special credits to Wellness Expert and Peloton Instructor, Emma Lovewell for sharing this recipe. Ingredients 4 medium Peaches (halved and pitted) 2 tablespoons Brown Sugar 4 tablespoons Butter (softened) 4…
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Foodie Friday
Healthy Recipe of the Week Italian Caprese Avocado Toast Enjoy with breakfast, lunch, dinner or a snack! Ingredients 1 medium Avocado (coarsely chopped) 1/4 cup Fresh Basil Leaves (finely sliced) 1/8 teaspoon Black Pepper 4 slices whole-grain or whole-wheat bread (toasted) (*Try Ezekiel Sprouted Whole Grain Bread!) 1 pint Cherry Tomatoes (halved) 1/4 cup Fat-Free Mozzarella…
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Foodie Friday
Healthy Recipe of the Week Spring Grain Salad Happy Spring! Ingredients 8 ounces Pearled Farro 1 Lemon (zested and juiced) 1 pound Asparagus (trimmed) 1 teaspoon Avocado Oil 2 tablespoons Extra Virgin Olive Oil Salt and Black Pepper, to taste (flaky) 1/4 cup Italian Parsley (chopped) Directions Bring a pot of water to a boil…
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Wintery Weekday Soup
Roasted Carrot-Ginger Soup Ingredients 1 1/2 lbs. Carrots (cut into chunks) 1/2 lb. Fennel Bulb (cut into chunks) 1 large Onion (cut into chunks) 3 large Garlic Cloves 2 tablespoons Extra Virgin Olive Oil 1 teaspoon Freshly Grated Ginger 1 teaspoon Black Pepper 1 teaspoon Salt (optional) Directions Pre-heat oven to 425 degrees. On a…
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Meatless Monday Snack
Spinach Avocado Hummus Ingredients 1 medium-sized Avocado 1-2 cups Spinach 1 can Garbanzo Beans (strained) 3-4 Garlic Cloves (or amount as desired) 1-2 teaspoons Black Pepper (or amount as desired) 1/8 cup Onion (chopped) (optional) Juice from 1-2 Lemons Directions Strain garbanzo beans, pat dry, and add to food processor. Loosely chop spinach, removing stems,…