Marinated Cucumber Tomato Salad

Looking for a refreshing summer salad?  Get creative and look past a simple green salad and make it a marinated mediterranean style dish with seasonally sweet cherry tomatoes, hydrating cucumber, and detoxifying parsley and lemon/lime juice to add some zest.  With under 5 ingredients, this is an easy, simple and delicious side salad to add to your summer dinner table.


Marinated Cucumber Tomato Salad

INGREDIENTS

  • 2 cucumber, peeled and diced
  • 2 quarts cherry tomato, quartered
  • 2 lemon (or 2 lime), juiced
  • 1/2 cup parsley (or cilantro), finely chopped
  • 2 T extra virgin olive oil
  • salt/pepper to taste
  • 1/4 red onion
  • 1/2 cup kalamata (or black olives), sliced
  • 1 avocado, diced (**Optional**)
  • Optional to Add chickpeas to make for a complete meal

DIRECTIONS:

  1. Add all ingredients in a bowl (produce washed and sliced) and mix until lightly well combined.  Drizzle olive oil and lemon/lime juice and let sit in the refrigerator to chill before serving.  Enjoy as is, over microgreens, or serve as an appetizer with whole grain pita. 
 

Photos shown with and without optional avocado

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The BEST Veggie Burger

It’s a great source of fiber and protein due to the quinoa and lentils, but it’s also got some bioflavonoids from the parsley and a natural sweetness and antimicrobial properties from the sautéed onion, garlic and mushroom mix.  I do love my spice, and adding in a bit of hot sauce and cumin adds the touch that you need.  These patties hold together well and worked great on the skillet to bake until crispy - oh la la so delicious and nutritious!

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Carrot Cake Muffins

My clients often share how challenging it is to make healthy work when they travel so often - but I travel too! And that's exactly why I made these today...little to no added sugar but still taste sweet and amazing, perfect moistness, fiber, protein and overall great nutrition.

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Spicy Stuffed Bell Peppers

My clients are often looking for ways to increase their current veggie intake.  Even I catch myself on busy days checking that I haven't had at least 5 servings of veggies in the day.  My boyfriend loved the chili recipe with salsa and red sauce, but I was getting bored with it, so I decided to spice it up, add quinoa, and dish it into a more interesting meal - stuffing a similar mix into red bell peppers.  Just get out your skillet, start cooking the grass-fed beef or black beans with quinoa, tomatoes, and a spice of your choice (salsa and Franks Red Hot for me).  Once the beef is brown, add to your bell peppers and you've got a perfect meal for dinner or that can be stored in the freezer... Actually I have 2 in the freezer now that you mention it!

This recipe contains Vitamin C as well as important nutrients like protein, amino acids, whole grains, and fiber. I’ve added in garlic and onions for additional anti-viral and anti-inflammatory properties too! 

During seasonal temperature changes (like this spring for example), it's important to give your body the nutrition and attention it needs to boost immunity and keep you strong and healthy. One day it’s 75 degrees, the next its 40 and rainy. That change can put stress on our immune system and therein lead to increased susceptibility to colds and even allergies and related immune conditions. How can we ensure a strong immune system? The best piece is to continue to hydrate with fluids, water and broth, and consume plenty of vegetables, fruits, whole grains and lean proteins throughout the day.

Use this delicious recipe to spice up your weekly dinner routine, freeze for later meals, and boost your immune system!

Spicy Stuffed Bell Peppers

 

SERVES: 4

INGREDIENTS:

  • 2-3 cups quinoa, cooked
  • 1, 16 oz. can tomatoes (low-sodium, no sugar)
  • 1, 12 oz.can salsa
  • *Optional to add 1/4 cup Franks Red Hot
  • 1 Lb. Grass-Fed Beef or 1 can black beans (depending on vegetarian)
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 T sugar
  • 1 T cinnamon
  • salt/pepper to taste
  • 4 Red Bell Peppers

DIRECTIONS:

  1. Pre-Heat oven to 350 F.
  2. Sauté garlic and onion in olive oil in saucepan over medium heat.  Once translucent (clear looking), add your ground beef and stir to combine and cook until almost all brown brown (if using black beans instead, just add all ingredients in now).
  3. Add tomatoes and salsa, (franks red hot as option).  Allow to simmer for about 3-5 minutes or until well combined.
  4. Add cooked quinoa, salt, pepper, sugar and cinnamon and stir to combine continue cooking for another 1-2 minutes.
  5. Wash your red bell peppers and slice so that there is an open cavity to put mixture into (cut the top head of the pepper off, remove the seeds and stem and place back on top of the pepper).
  6. After stuffing the cavity of the pepper, place the chopped head back on.  Place bell peppers in a glass rimmed dish or loaf pan, cover with aluminum foil and bake in pre-heated oven at 350F for ~25 minutes.
  7. Remove foil and continue to cook 5 minutes until the tops start to brown.  Option to add sprinkle of parmesean cheese. 
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Shrimp in a Creamy Cauliflower Alfredo

Creamy, mouthwatering, a hits-the-spot weeknight dinner. Instead of using a grain based pasta and a cream-based alfredo, I switched it up and went for a much healthier version that tastes delicious!

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