We have had some absolutely gorgeous weather here in NY the last few days, which has made us realize that Spring is right around the corner! It’s time to come out of that winter hibernation! We have put together a yummy list of some of our favorite healthy recipes to help kick start some healthy eating habits, to get you Summer-time ready!
Chickpea and Sweet Potato Curry
3 lb sweet potatoes, peeled and cubed
2-3 T olive oil
1 can of tomato paste
2 cans of chickpeas
1 can of coconut milk
2 cups vegetable broth
5-6 oz spinach, washed and torn from stems
2 cups chopped onion
6 cloves garlic, minced
1 T chopped fresh ginger
1 handful cilantro
1 t cumin seeds
1 t coriander seeds
2 T olive or other oil
1 t ground turmeric
1 t garam masala
1 pinch ground cinnamon
- Toss sweet potatoes in 2-3T oil and roast at 350F until soft. Blend until very smooth with the broth and coconut milk in a high speed blender or food processor.
- Heat 2T oil in a large pan and add the cumin and coriander seeds, toasting until just fragrant.
- Add the onion, turmeric, and garam masala and sauté for a few minutes until translucent, then add the ginger and garlic, cooking for another 3-4 mins.
- Add the chickpeas and sauté for 2-3 mins, then pour the sweet potato mixture into the pan. Add the tomato paste, spinach and cilantro.
- Cook until heated through.
Ingredients for Salmon:
4 tablespoons fresh lemon juice
1½ tablespoons extra virgin olive oil
4 tablespoons chopped fresh dill
4 salmon fillets, patted dry with paper towels
Ingredients for Dill Sauce:
3 tablespoons Dijon mustard
¼ cup plain whole milk yogurt
3 tablespoons finely chopped fresh dill
2 tablespoons fresh lemon juice
- Combine all of the marinade ingredients in a baking dish and mix well. Add the salmon, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 6 hours.
- Combine all of the sauce ingredients in a small bowl and mix well. Cover and refrigerate.
- Preheat oven to 400 degrees F.
- Place salmon (skin side down) in a foil-lined baking dish with sides. Bake 10 to 15 minutes, or until cooked through.
- Top cooked salmon with sauce and salt and pepper to taste; serve with brown rice and the vegetable of your choice.
Wild Rice Salad
1/2 cup wild rice (any rice works, timing will vary accordingly)
14 oz. block extra firm tofu
2 tsp. coconut oil
2 tsp. soy sauce or tamari
fresh ground pepper
1 heaping cup thinly sliced carrots
3/4 cup cooked, shelled, organic edamame
3 Tbsp. toasted sesame seeds
handful of Chopped Cilantro or Pea Sprouts
2 Tbsp. white miso
2 Tbsp. agave nectar or brown rice syrup
1 Tbsp. sesame oil
2 1/2 Tbsp. rice vinegar
1 shallot, minced
Juice of half an Orange
- Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking.
- Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes. Cut it into a 1/2'' dice. Heat the coconut oil over medium high heat and add the tofu and sauté for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and sauté another few minutes until the edges are browned. Turn off heat and set aside.
- Whisk all of the dressing ingredients together.
- In a large bowl, combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.
Italian Chicken and Veggies
2 small chicken breasts cut into 1 inch cubes
1 cup broccoli florets
1 cup bell peppers, sliced or chopped
1 small zucchini, sliced
½ cup tomatoes sliced into large chunks
½ cup onion, sliced or chopped
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 teaspoon garlic powder or fresh minced garlic
1 teaspoon paprika (optional)
salt and pepper to taste
- Pre-heat oven to 400F.
- In a large bowl, combine all the ingredients.
- Cut and lay out 2 12x12 inch squares of aluminum foil on a sheet pan. Place half the mixture on each foil and gently fold the foil around ingredients to form a tight seal.
- Bake for 20 minutes or until chicken is cooked through. Serve with a side of rice or noodles.
1 tablespoons olive oil
½ medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon paprika
Pinch of cayenne pepper
Pinch of sugar (optional, to taste)
Salt and pepper (to taste)
- Dice the onions and garlic and sauté them on a deep, large pan.
- Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes.
- Add tomato paste and stir until thickened. Add salt and pepper. Add in paprika and/or cayenne for as much spice as you like.
- Once thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.
- Once the eggs are cooked, the shakshuka is ready to be served with traditional challah bread and shared.