Train for Life

Tag: Olive Oil

  • Foodie Friday

    Healthy Recipe of the Week Chimichurri Add some colorful spice to your grilled steak, fried egg, black beans, sandwich, or plain toast! *Special thank you to wellness expert and Senior Peloton Instructor, Emma Lovewell for sharing this Argentinian recipe! Ingredients 1/2 Red Onion (minced) (*May substitute for 1 shallot) 3 Garlic Cloves (smashed and thinly sliced) 1…

  • Foodie Friday

    Healthy Recipe of the Week Hummus and Vegetable Rice Bowl Simple, quick to prep and plant-based! Ingredients 1 cup Cooked Brown Rice (cook according to package instructions) (*may substitute with quinoa, farro, or grain of choice) 1 Red Bell Pepper (diced) ½ cup Cucumber (diced) ¼ cup Red Onion (diced) 1 tablespoon Extra Virgin Olive Oil 1 tablespoon…

  • Foodie Friday

    Healthy Recipe of the Week Lemon Asparagus Pasta Salad Summer picnic? Here is a meal or side to add to the table! Sunday meal prep? Prepare a batch for the week ahead! *Special thank you to Peloton instructor and wellness expert, Emma Lovewell for sharing this recipe! Ingredients 16 ounces Dried Pasta 1 bunch Asparagus 1 pint Grape…

  • Foodie Friday

    Healthy Recipe of the Week The Ultimate Chickpea Salad Quick to prep and you’ll savor every last bite! Toss a batch for your next summer cookout! *Special thank you to Wellness Expert and Peloton Instructor, Emma Lovewell for sharing this recipe! Ingredients (2) 15-ounce cans of Chickpeas (rinsed and drained) 2 cups Cucumbers (diced) (*Persian cucumbers recommended.)…

  • Foodie Friday

    Healthy Recipe of the Week Spaghetti with Kale, Chickpeas, and Crispy Garlic Ingredients 8 Garlic Cloves (divided) 3 tablespoons Extra Virgin Olive Oil 12 ounces Whole-Wheat Spaghetti (may substitute with lentil or vegetable-based pasta) 1 Large Shallot (diced) 1/4 teaspoons Red Pepper Flakes (crushed) 1 15-ounce can Chickpeas (garbanzo beans) (drained and rinsed) 1 bunch…

  • 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