Train for Life

Tag: Healthy Recipe of the Week

  • Foodie Friday

    Healthy Recipe of the Week A New Year. A New You. A Fresh Start! Let’s start by cleaning out the refrigerator! Italian ‘Clean-the-Fridge’ Vegetarian Chili Ingredients 1 15-ounce can Black Beans 1 15-ounce can Kidney Beans 2 tablespoons Extra Virgin Olive Oil 5 – 6 cups Vegetables (chopped) – Whatever you find in your fridge or…

  • Foodie Friday

    Healthy Recipe of the Week Holiday Fennel and Pomegranate Salad A festive, refreshing, and healthful salad to balance your holiday indulgences! Ingredients 3 small Fennel Bulbs (thinly sliced) 6 celery Stalks, leaves included (thinly sliced, diagonally) 1 medium shallot (thinly sliced into a half-moon shape) ½ cup Parsley Leaves (chopped) ½ cup Pomegranate Seeds (*may…

  • Foodie Friday

    Healthy Recipe of the Week Winter Opal® Quinoa Salad Ingredients 1 cup Pomegranate Arils (divided) 4 ounce Goat Cheese (crumbled, divided) 1/2 cup Pistachios (crushed or chopped, divided) 2 cups Red Quinoa (cooked) 2 cups Beets (pickled or cooked, chopped) 2 cups Opal® Apples (corned, chopped) 2 cups Baby Spinach (chopped) Handful of Green Onions or…

  • Foodie Friday

    Healthy Recipe of the Week Are you looking for a healthy alternative for those Thanksgiving dinner leftovers? Leftover Turkey Soup with Orzo and Spinach Ingredients 2 tablespoons Extra Virgin Olive Oil (*may substitute for Avocado Oil) 1 Yellow Onion (diced) 2 Large Carrots (diced) 3 Celery Stalks (diced) 3 Garlic Cloves (minced) 1/4 cup Fresh Parsley (chopped) Salt…

  • Foodie Friday

    Healthy Recipe of the Week Rosemary Roasted Sweet Potatoes Ingredients 2 pounds Sweet Potatoes (cubed) 1 tablespoon Avocado Oil 1 tablespoon Fresh Rosemary Leaves (chopped) 3/4 teaspoon Garlic Powder Black Pepper, to taste Salt, to taste 1/4 cup Parmesan Cheese (grated) Directions Preheat oven to 400° F. Toss the sweet potatoes with the avocado oil,…

  • Foodie Friday

    Healthy Recipe of the Week Pan-Roasted Vegetables Over Saucy Beans Time to get saucy! Ingredients 2 tablespoons Extra Virgin Olive Oil 3 Garlic Cloves (thinly sliced) 4 Plum Tomatoes (ripe and thinly sliced) 1/4 teaspoon Kosher Salit 1 15-ounce can Cannellini Beans (no salt added, rinsed and drained) 1/2 pound Small Pattypans (cut into wedges) 8…

  • Foodie Friday

    Healthy Recipe of the Week Zesty Black Bean Burrito Bowls with Chipotle Crema Ingredients 1 cup Plain, Non-Fat Greek Yogurt 1 Chipotle Pepper in Adobo Sauce (chopped) 1 Lime (zested and juiced) 1 cup Frozen Corn (thawed) (1) 15-ounce can Black Beans (rinsed and drained) ½ teaspoon Cumin ½ teaspoon Chili Powder Black Pepper and Salt,…

  • Foodie Friday

    Healthy Recipe of the Week Baked Mac and Cheese A warm comfort meal with a healthy twist! Ingredients 12 ounces whole Wheat Elbow Macaroni (*may be substituted for chickpea pasta) 4 cups Baby Spinach 2 tablespoons Extra Virgin Olive Oil ½ onion (minced) ¼ cup Flour of choice  2 cups Milk of choice 1 cup Vegetable Broth…

  • Foodie Friday

    Healthy Recipe of the Week Curried Pumpkin Lentil Soup Ingredients 1 tablespoon Extra Virgin Olive Oil 1 Sweet Onion (chopped) 2 Cloves Garlic (minced) 1 tablespoon Ginger (freshly grated) 1 15-ounce can pumpkin Puree 1 cup Dried Red Lentils 6 cups Broth 1 ½ teaspoons Curry Powder 1 ½ teaspoons Garam Masala Black Pepper and…

  • Foodie Friday

    Healthy Recipe of the Week Savory Mushroom Barley A simple, healthful, and delicious side dish that can be prepped and served in 20 minutes! *Exact Savory Mushroom Barley Recipe not pictured.  Ingredients 2 tablespoons Extra-Virgin Olive Oil 3 cloves Garlic (minced) 1 Carrot (finely chopped) 1 tablespoon Tomato Paste 1 sprig Thyme or Rosemary 1/2 pound…