Balance Between Healthy Food, Fitness and Wine
Tofu Veggie Fried Rice Ingredients: 1 cup brown jasmine rice (uncooked) 1 1/2 tablespoons toasted sesame Oil (divided) 1 pound tofu (extra firm, drained and diced) Pink Himalayan salt & fresh ground black Pepper (to taste, divided) 2 cups broccoli, chopped 1 cup purple cabbage, …
Grilled Watermelon & Honeydew Salad Ingredients: 1/2 medium honeydew melon, peeled, seeds removed, cut into wedges 1/4 medium seedless watermelon, cut into wedges 1 1/2 tablespoons extra virgin olive oil 1/4 teaspoon Pink Himalayan salt 1 1/2 teaspoons balsamic vinegar 1/3 cup mint leaves, torn …
Serves 4
Ingredients:
2 cups cooked brown rice
1 1/2 tablespoons toasted sesame oil, divided
1 lb Wild-Caught salmon fillet, sushi-grade, skinless, diced into cubes
1/4 cup tamari
2 teaspoons rice vinegar
1 English cucumber, sliced
1/2 cup radishes, thinly sliced
1/2 green onions, sliced
1 avocado, sliced
1 jalapeno pepper, thinly sliced (optional)
Directions:
1. Add brown rice to a bowl and drizzle half the sesame oil over top and mix to combine.
2. Meanwhile, in a medium-sized bowl, add the salmon, tamari, rice vinegar, and the remaining sesame oil. Place in the fridge to marinate for at least 10 minutes.
3. Assemble your bowl by adding brown rice to the bottom. Top it with salmon, cucumber, radishes, green onions, avocado, and jalapeno. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to one day.
More Flavor: Add minced ginger and chili flakes to the salmon while it’s marinating.
Additional Toppings: Sesame seeds, cilantro and/or a spicy mayo.
Make it Vegan: Use tofu or tempeh instead of salmon.
No Tamari: Use coconut aminos instead.
{Rachel’s Suggested Wine Pairings}
Grüner Veltliner from Austria
Riesling from the Okanagan Valley or Washington state
Dry Tavel Rosé from the Rhone Valley
Asian Quinoa & Edamame Salad Ingredients: 1/2 cup dry quinoa 1 cup frozen edamame 2 stalks green onion, thinly sliced 1 red bell pepper, thinly sliced 1 small Persian cucumber, sliced into half-moons (about 1 cup) 1 cup shredded purple cabbage 1 cup shredded carrots …
Healthy Chocolate Chip Cookies Serves 12 Ingredients: 1 1/2 cups almond flour 1 1/2 teaspoons baking powder 3 tablespoons coconut oil (melted) 3 tablespoons maple syrup 1 teaspoon vanilla extract 2 tablespoons unsweetened almond milk 1/3 cup organic dark chocolate chips (or semi-sweet) Directions: 1. …
Serves 4
Ingredients:
2 2/3 cups green or brown lentils (cooked, drained and rinsed) *
1/3 cup tahini (divided)
1/2 cup cilantro (finely chopped)
1 teaspoon cumin
1 Tablespoon apple cider vinegar
1 teaspoon sea salt (divided)
1/4 cup unsweetened coconut yogurt
1/4 cup water
8 cups mixed greens
1 cup sauerkraut *
*Ingredient Notes*
Directions:
1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
2. In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.
3. Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.
4. Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.
5. Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing. Enjoy!
Rainbow Tempeh Bowl Ingredients: 4 cups broccoli florets 1 teaspoon avocado oil 2 cups shredded carrots 1 red bell pepper, thinly sliced 2 scallions, chopped 1 tablespoon black sesame seeds (optional, for garnish) 1 block tempeh, cubbed 1 1/2 teaspoons toasted sesame oil 1/4 cup …
Jamaican Coconut Shrimp and Cauliflower Rice Ingredients: 24 raw medium shrimp, peeled, deveined, tails removed (approx. 12 oz.) 2 tsp. mild Jamaican jerk seasoning 2 tsp. extra-virgin organic coconut oil, divided use 3 cups cauliflower rice ¼ cup green onions, chopped ¾ cup green (or …
Roasted Cauliflower Tacos
Ingredients:
2 heads cauliflower
2 tablespoons avocado or coconut oil
3 teaspoons cumin
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon pink Himalayan salt
For serving:
12-15 grain-free tortillas
Lime wedges
1 jalapeno pepper, sliced
1 cup red cabbage, thinly sliced
½ cup fresh cilantro
2 avocados, mashed with salt and pepper
Directions:
Preheat oven to 425°F. Spread cauliflower around two large baking sheets. Add oil, cumin, chili powder, paprika, and salt. Toss to combine.
Roast for 25 minutes or until golden brown and tender.
To serve, warm tortillas in microwave or oven, directly on the still-warm oven racks, until soft – only a minute or two.
Add a few spoonfuls of cauliflower. Garnish with lime, cilantro, cabbage, and avocado mash.
Best consumed when fresh. Store leftover sauce in refrigerator up to a week and cauliflower in refrigerator up to 3 days.
Healthy Kale Cobb Salad Ingredients: 4 cups finely chopped lacinato kale 1 cooked chicken breast, chopped 2 hard-boiled eggs, sliced 4 slices turkey bacon, cooked and chopped ½ cup shredded carrots ½ cup shredded purple cabbage ½ cup grape tomatoes, halved 1 avocado, chopped 2 …