Recipes

Recipes

Quinoa with Roasted Garlic, Tomatoes, and Spinach

Ingredients:

  • 1 whole garlic head
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped shallots
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup uncooked quinoa, rinsed and drained
  • 1 tablespoon dry white wine
  • 1 cup chicken broth
  • 1/2 cup baby spinach leaves
  • 1/3 cup chopped seeded tomato (1 small)
  • 1 tablespoon shaved fresh Parmesan cheese
  • 1/4 teaspoon sea salt

Preparation Directions:

  1. Preheat oven to 350°.
  2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute.
  4. Add quinoa to pan; cook 2 minutes, stirring constantly.
  5. Add wine; cook until liquid is absorbed, stirring constantly.
  6. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
  7. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt.
  8. Serve immediately.

Mary Ellen Smith

 

Mega Green™ Protein Drink

A healthy drink that provides you with the vitamins, minerals, antioxidants, amino acids, and plant proteins without compromising the taste. Use one to three times per day for breakfast, lunch, or dinner to supplement a meal.

Ingredients:

  • 1 scoop of perfectlyhealthy Mega Green plus MSM powder
  • ½ Organic English Cucumber
  • 1 Organic Tomatillo
  • 2 Cups Organic Spinach
  • Juice of 2 Limes or 1 Grapefruit
  • 1 scoop Quest Vanilla Protein Powder (optional)
  • 1/2 Avocado
  • 2 to 3 drops of Stevia (optional)
  • Handful of ice

Preparation Directions:

  1. Cut up vegetables and place all ingredients in blender or Vitamix
  2. Mix until thoroughly blended.
  3. Enjoy!

 

Turkey Meatball Soup with Greens

Ingredients:

  • 1 pound ground turkey breast
  • ½ cup cooked quinoa
  • 2 ounces Parmigiano-Reggiano cheese, grated and divided (about ½ cup)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • ¾ teaspoon sea salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 6 garlic cloves, minced and divided
  • 1 large egg, lightly beaten
  • 4 teaspoons extra-virgin olive oil, divided
  • ½ cup chopped shallots
  • ½ cup chopped celery
  • 8 cups trimmed chopped lacinato kale (about 1 pound)
  • ¼ teaspoon crushed red pepper
  • 5 cups unsalted chicken stock
  • Lemon wedges (optional)

Preparation Directions:

  1. Combine turkey, quinoa, ¼ cup cheese, parsley, basil, ¼ teaspoon salt, ¼ teaspoon black pepper, 2 garlic cloves, and egg in a large bowl; mix gently just until combined. Working with damp hands, shape turkey mixture into 24 meatballs (about 2 tablespoons each).
  2. Heat a large Dutch oven over medium-high heat.
  3. Add 1 teaspoon oil to pan; swirl to coat.
  4. Add 12 meatballs; cook 8 minutes, turning to brown on all sides. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining 12 meatballs. Add remaining 2 teaspoons oil to pan; swirl to coat.
  5. Add shallots and celery to pan; sauté 5 minutes.
  6. Add remaining 4 garlic cloves; sauté 1 minute.
  7. Add kale, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and red pepper; cook 2 minutes, stirring occasionally.
  8. Add stock; bring to a boil. Return meatballs to pan.
  9. Reduce heat; simmer 10 minutes or until kale is tender and meatballs are done.
  10. Ladle 1 1/3 cups soup into each of 6 bowls; divide remaining cheese evenly among bowls.
  11. Serve with lemon, if desired.

 

Roasted Cabbage Slaw with Hazelnuts and Lemon

Ingredients:

  • 1/2 head red cabbage
  • 1/2 head Savoy cabbage
  • Olive oil
  • 1 1/4 cup hazelnuts
  • 1 lemon, juiced, about 3 tablespoons
  • 1 teaspoon honey
  • sea salt and freshly-ground black pepper
  • 1 ounce Gruyere cheese, optional

Preparation Directions:

  1. Heat the broiler (top element) of your oven.
  2. Core both cabbage halves. Roughly shred the cabbage, using a sharp knife, a mandoline, or the shredding blade of a food processor. Place in a large bowl and toss, lightly, with olive oil and spread in one thick layer on a big baking sheet.
  3. Broil for 5 to 7 minutes, or until the tips of the cabbage shreds begin to char. Stir thoroughly to turn the cabbage, then broil for an additional 5 minutes. You’re not cooking the cabbage completely through — you are trying to add as much color and crispiness to the edges as possible.
  4. Remove the cabbage from the oven and set aside to cool for a few minutes. Turn the oven to bake and down to 350°F. Roughly chop the hazelnuts and spread in a baking dish. Bake for 5 to 10 minutes or until lightly toasted (watch closely — the size of the hazelnuts, the baking dish, and your oven will all determine the actual roasting time).
  5. Whisk together 1 tablespoon olive oil, the juice of 1 lemon, and the honey.
  6. Toss the semi-cooled and wilted cabbage with the dressing and salt and pepper to taste. Toss with 1 cup of the toasted hazelnuts. Spread on a large platter and garnish with the remaining 1/4 cup of hazelnuts. If desired, also garnish generously with shaved Gruyere cheese. Serve warm or at room temperature.

 

Honey and Lemon Marinade

Ingredients:

  • 4 tablespoons olive oil
  • 1 large shallot, peeled and finely chopped
  • 2 cloves garlic, peeled and chopped
  • 2 tablespoons wine vinegar
  • 4-5 springs rosemary
  • 2 teaspoons manuka honey
  • 1 large lemon, grated zest and juice
  • Freshly ground pepper

Preparation Directions:

  1. Heat 1 tablespoon oil in saucepan and add the garlic and shallot. When the shallot is soft, add the rest of the ingredients and simmer for 2-3 minutes
  2. Allow to cool before using as marinade. Marinade meat at least 2 hours before cooking.

 

Apple Chicken Stir-Fry

Ingredients:

  • 4 large organic chicken breasts
  • 2 red apples, Gala or Pacific Rose
  • 1/2 cup virgin coconut oil
  • 1 tablespoon sesame oil
  • 1/4 cup honey
  • 1 tablespoon shredded ginger
  • 2 cups mushroom slices of your choice
  • sea salt and pepper to taste
  • chopped green onions
  • 2-3 cups of cooked quinoa

Preparation Directions:

  1. Cut chicken and apples into chunks and set aside.
  2. Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes. Apples should be tender.
  3. Add the mushrooms and season with salt and pepper to taste. Sauté for another 5 minutes until the mushrooms are cooked. Serve on quinoa and garnish with the green onions.

 

Grilled Rosemary Sweet Potatoes

Ingredients:

  • 7 large (6 1/2 lbs. total) deep orange-fleshed sweet potatoes, preferably straight-sided, scrubbed
  • About 1/2 cup extra-virgin olive oil
  • 1/4 cup finely chopped fresh rosemary leaves
  • 1 tablespoon sea salt
  • 1 tablespoon pepper

Preparation Directions:

  1. Heat grill to medium-low (about 325°). Cut potatoes in half lengthwise, then cut each half into 3 long wedges. Put wedges on 2 rimmed baking sheets; drizzle with 1/3 cup oil, turning to coat. Sprinkle with rosemary, sea salt, and pepper.
  2. Grill sweet potatoes covered (in batches if needed), turning every 10 minutes or so, until tender and browned, 15 to 30 minutes. Transfer to a platter.
  3. Drizzle with a little more oil just before serving.

 

Lobster, Avocado, and Mango Salad

Ingredients:

  • 6 tablespoons fresh lemon juice
  • Sea salt and freshly ground pepper
  • 3/4 cup extra-virgin olive oil
  • 2 pounds cooked lobster meat , diced
  • 2 ripe avocados , seeded, peeled, and diced
  • 1 mango , peeled and diced
  • 3 tablespoons chopped fresh tarragon leaves
  • 3 tablespoons chopped fresh cilantro leaves
  • 6 heads Belgian endive (preferably 3 red and 3 white)
  • Few sprigs cilantro , for garnish

Preparation Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
  3. Mix them in a bowl with the olive oil, salt, and pepper.
  4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
  5. Sprinkle with more sea salt, and serve immediately.

 

Roasted Brussel Sprouts

Ingredients:

  • 1 ½ pounds Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • ¾ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Preparation Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
  3. Mix them in a bowl with the olive oil, salt, and pepper.
  4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
  5. Sprinkle with more sea salt, and serve immediately.

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