Train for Life

Tag: Olive Oil

  • Foodie Friday

    Foodie Friday

    Healthy Recipe of the Week Apple Fennel Salad with Maple Vinaigrette  A crisp, refreshing spring salad! Ingredients  1/4 cup Extra Virgin Olive Oil 1/4 cup Lemon Juice 1 tablespoon Maple Syrup 1 tablespoon Dijon Mustard Salt (to taste) Black Pepper (to taste) 6 ounces Baby Arugula 1 large Fennel Bulb with Fronds 1 large Honey…

  • 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…

  • Foodie Friday

    Healthy Recipe of the Week Honey Roasted Carrots with Goat Cheese + Pistachios Going to the local farmer’s market? Pick up some rainbow carrots! While rainbow carrots are at peak freshness during Fall, regular bagged carrots can be purchased at a local grocery store throughout the year. Look for smaller, thinner carrots that will have a…

  • Foodie Friday

    Healthy Recipe of the Week Tomato Lentil Soup Simple to prepare and many variations to try! Add cooked bulgar and sprinkle of parmesan? Sauté curry powder with the onion? Toss in baby spinach or kale? Add fresh herbs or pesto just before serving? Ingredients 3 tablespoons Extra Virgin Olive Oil 1 large Onion (chopped) 1/4 cup Tomato…

  • Foodie Friday

  • 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 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 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 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…

  • Foodie Friday

    Healthy Recipe of the Week Quinoa Tabbouleh Ingredients 1 cup Quinoa (cooked) 1 cup Parsley (finely chopped) ½ cup Arugula (finely chopped) 1 Red Onion (minced) 1 Roma Tomato (chopped) 1 Lemon (juiced and zested) 1 tablespoon Extra-Virgin Olive Oil Salt and Pepper, to taste Directions Toss all ingredients together and taste. Add salt and…