Balance Between Healthy Food, Fitness and Wine
Maple Mustard Brussels Sprouts Serves 4 Ingredients: 4 cups Brussels sprouts, trimmed and halved 1 teaspoon extra virgin olive oil Salt & Black Pepper, to taste 2 tablespoons Dijon mustard 2 tablespoons maple syrup 1/2 cup feta cheese, crumbled 1/4 cup pumpkin seeds 1/2 pomegranate …
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, …
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
1/3 cup basil leaves, torn
1/3 cup, pumpkin seeds, toasted with avocado oil spray
Directions:
1. Place the honeydew and watermelon in a large baking dish or on a baking sheet. Drizzle the oil on all sides and sprinkle with salt.
2. Heat the grill to medium-high heat. Place the honeydew and watermelon directly on the grill and char for three minutes per side, until charred. Remove and place back on the tray or baking dish. Let cool.
3. Once cooled, chop the melon wedges into chunks and place in a large salad bowl.
4. Drizzle with balsamic vinegar and top with mint, basil, and pumpkin seeds. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to two days
Serving Size: One serving is about 1 1/2 cups salad
Additional Toppings: Top with feta cheese
{Rachel’s Suggested Wine Pairings}
Rosé of Pinot Noir from Napa Valley, Mira Winery
Vermentino from Italy
Albariño from Spain
Easy Salmon Poke Bowl 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 …
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 …
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. Preheat oven to 350ºF and line a baking sheet with parchment paper.
2. Combine the almond flour and baking powder together in a mixing bowl. Mix well. Then add in the remaining ingredients and mix again.
3. Plop the dough onto the baking sheet using a heaping tablespoon. Use the palm of your hand to gently form and flatten the cookies. Or keep it fun and just do plop cookies!
4. Place in the oven and bake for about 15 minutes for soft cookies, or 15 to 20 minutes for crunchy cookies.
5. Remove from oven and let cool. Enjoy!
Falafel Tahini Mixed Greens Salad 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 …
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 red) bell pepper, chopped
⅓ cup canned lite coconut milk
1 Tbsp. fresh cilantro, chopped
2 Tbsp. unsweetened shredded coconut
2 wedges fresh lime (for garnish; optional)
Directions:
Season shrimp with seasoning. Set aside.
Heat 1 tsp. oil in medium nonstick skillet over medium-high heat.
Add cauliflower; cook, covered, stirring occasionally, for 4 to 6 minutes, or until cauliflower is tender. Set aside and cover to keep warm.
Heat remaining 1 tsp. oil in medium nonstick skillet over medium-high heat.
Add green onions and bell pepper; cook, stirring frequently, for 3 to 4 minutes.
Add coconut milk; cook, stirring frequently, for 1 to 2 minutes, or until most of coconut milk is absorbed.
Add shrimp; cook, stirring occasionally, for 2 to 3 minutes, or until shrimp is firm and opaque.
Evenly divide cauliflower rice between two serving plates. Evenly top with shrimp, cilantro, coconut, and lime wedges (if desired).
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, …
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 …