Lynbrook | New Hyde Park | NY

Blog

RECIPE OF THE WEEK: Spinach Chickpea Baked Feta Pasta

Prep Time: 10 mins

Cook Time: 30 mins

Servings: 6 servings

Calories: 303kcal

Ingredients

  • 1 pound cherry or grape tomatoes
  • 2 15 ounce cans cooked chickpeas drained and rinsed
  • 1 cup chopped red onion
  • 2 tablespoons olive oil
  • 8 ounce block of feta cheese can use crumbles if needed
  • 3-4 cloves garlic minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 8 ounces pasta of choice
  • 2 handfuls baby spinach

Instructions

  • Preheat your oven to 400 degrees F.
  • In a large baking dish ( I used a 9-by-13 inch), combine tomatoes, chickpeas, red onion, and garlic. Drizzle with the olive oil and toss to coat.
  • Season with cumin and red pepper flakes. Toss again.
  • Place block of feta in the middle of veggies and chickpeas and put in the preheated oven. Cook for 30 minutes.
  • While the tomatoes and chickpeas roast, cook your pasta according to the directions on the package. Once pasta is cooked, reserve 1 cup of pasta water and drain the rest. Set pasta aside until your tomatoes and chickpeas are done cooking.
  • Once done cooking, remove the baking dish from the oven.  Use a spoon to break up the warm feta, squish any whole tomatoes, and gently mix it with the vegetables and chickpeas to create a sauce.
  • When the tomatoes and chickpeas are coated in cheese, add in the cooked pasta and spinach. Toss until the pasta is evenly coated in cheese and the spinach has begun to wilt in the hot sauce.  If the sauce seems too thick, add a little of the reserved pasta water (I start with 2 tablespoons) and stir until your desired consistency is reached. Add more pasta water if needed, but be careful to do it a little at a time so you don’t thin our your sauce too much.
  • Taste. Season with more cumin, red pepper, or even salt and pepper if desired.
  • Enjoy warm! Allow leftovers to cool completely before storing in your fridge for up to 3 days.

Nutrition

Calories: 303kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 440mg | Potassium: 390mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1755IU | Vitamin C: 16mg | Calcium: 230mg | Iron: 2mg

Original recipe from The Natural Nurturer can be found here!

RECIPE OF THE WEEK: Shrimp Tacos

PREP TIME: 10 mins

COOK TIME: 8 mins

TOTAL TIME: 18 mins

SERVINGS: 10 tacos

CALORIES: 179 kcal per taco

INGREDIENTS  

Simple Shrimp Tacos:

  • 1 pound large shrimp peeled and deveined
  • 3 tablespoons taco seasoning
  • Olive Oil spray
  • 10 tortillas flour or corn tortillas
  • 1 cup shredded cabbage
  • 1/4 cup chopped cilantro
  • 1 avocado sliced thin
  • 1/2 red onion sliced thin
  • Juice of 1 lime

Shrimp Taco Sauce:

  • 1/4 cup Greek Yogurt
  • ½ teaspoon adobo sauce from chipotle peppers
  • 1 lime zest and juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Optional Shrimp Taco Toppings:

  • Sliced jalapeños
  • Crumbled cotija cheese
  • Mango salsa

INSTRUCTIONS 

  • To a blender or food processor, combine the Shrimp Taco Sauce ingredients and pulse until smooth. Set aside to marinate while you work on the shrimp tacos.
  • In a large bowl, toss the shrimp with the taco seasoning until evenly coated.
  • Heat a large pan over medium-high heat. Spray with olive oil and add in the shrimp.
  • Cook the shrimp for 3-4 minutes, flipping once, until they are opaque and cooked through. Squeeze over the lime juice, toss well and then remove from heat.
  • Fill each flour tortilla with cabbage, cilantro, a slice of avocado, a few shrimp. Top with Shrimp Taco Sauce and any additional toppings you desire.

NUTRITION

Serving: 1 Taco

Calories: 179kcal Carbohydrates: 18.1g Protein: 17.7g Fat: 4.7g

Original recipe from Lose Weight By Eating can be found here!

Recipe of the Week: Sweet Potato Unstuffing

Prep: 20 mins

Cook: 60 mins

Total: 1 hour, 20 mins

Servings: 8 servings

INGREDIENTS

  • 1 sweet potato, peeled and cubed (1 ½ to 2 cups, cut into ¼–½ inch cubes)
  • 1 1/2 cups halved or quartered Brussels sprouts
  • 2 medium carrots, chopped (3/4 to 1 cup)
  • 2 celery ribs, chopped (3/4 to 1 cup)
  • 8 oz. sliced mushrooms
  • ½ medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 medium apple, cored and diced
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 2 teaspoons fresh rosemary or sage (or 1 teaspoon dried)
  • 1/2 teaspoon chili powder
  • 1 teaspoon sea salt
  • 2 tablespoons avocado oil or oil of choice
  • 1/2 cup dried cherries or cranberries, unsweetened if possible
  • 1/3 cup chopped pecans

INSTRUCTIONS

  1. Preheat oven to 375°F.
  2. Combine all of the ingredients (except for dried cherries and pecans) in a large baking dish (9×13 or similar size). Toss with oil. Cover with foil.
  3. Bake for 20 minutes. Remove foil, add the dried cherries and pecans, toss and then bake for an additional 20-25 minutes longer or until sweet potatoes are cooked through.
  4. Remove from oven and serve.

NUTRITION INFORMATION

Serving Size: 1/8th of recipe (3/4 cup)

Calories: 144, Fat: 7 g, Carbohydrate: 21 g, Protein: 3 g

Original recipe from The Real Food RDs can be found here!

Recipe of the Week: Apple Oatmeal Bars

Ingredients:

  • 1 cup oat flour
  • 1 1/2 cups old-fashioned oats
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1 medium apple, diced
  • 1/2 cup naturally sweetened apple butter

Directions:

  1. Preheat oven to 325°F. Grease an 8-by-8-inch baking dish with coconut oil or cooking spray.
  2. Combine oats, oat flour, sugar, cinnamon, nutmeg and baking soda in a large bowl.
  3. Add applesauce, maple syrup, coconut oil and apple. Stir until combined.
  4. Set aside a heaping half-cup of the oat mixture, then press the rest evenly into the prepared pan. Top with apple butter, spreading evenly with a spoon or spatula.
  5. Sprinkle the rest of the oat mixture on top.
  6. Bake for 30 minutes. Cool completely on a wire rack before cutting into 12–16 bars.
  7. Store in the refrigerator.

Nutrition Information:
Serves: 12
Serving Size: 1 bar
Per serving: Calories: 160; Total Fat: 6g; Carbohydrate: 24g; Sugar: 10g; Protein: 3g

Recipe of the Week: Red Pepper Pasta with Cauliflower

Total Time: 45 minutes

Yield: 8 servings

This creamy sauce is a three-ingredient game-changer and this recipe will feed the whole family!

INGREDIENTS

For the Roasted Cauliflower:

  • 2 heads of cauliflower, cut into florets
  • 2 tablespoons olive oil + pinch of salt

For the Sauce and Pasta:

  • 3/4 cup cashews
  • 3/4 cup water
  • 1 teaspoon salt
  • 1 jar (25 oz) pasta sauce
  • 1 16–ounce jar roasted red peppers, drained
  • 1 pound whole wheat penne pasta
  • greens for garnishing

INSTRUCTIONS

  1. Cauliflower: Preheat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and salt and spread on a baking sheet. Bake/roast for 30 minutes, stirring occasionally, until nice and brown.
  2. Creamy Tomato Sauce: Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy.
  3. Pasta: Cook pasta according to package directions. Toss cooked pasta with some of the sauce (however much you want – you’ll probably have some leftover) and the roasted cauliflower. This will make extra sauce. I had enough leftover for a second half-batch of this recipe.

Original recipe from Pinch of Yum can be found here!

RECIPE OF THE WEEK: CREAMY PUMPKIN HUMMUS

  • Total Time: 5 minutes
  • Yield: 2 cups hummus

The best healthy and delicious fall snack with a few pantry staples including canned pumpkin.

INGREDIENTS:

  • 1 can chickpeas, drained and rinsed but reserve canned water
  • 3 tablespoons reserved canned water
  • 2/3 cup pumpkin puree
  • 1/4 cup tahini sesame paste
  • 1 clove garlic, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (approximately juice from 1/2 lemon)
  • 1 teaspoon maple syrup
  • 1/2 teaspoon salt, or to taste

TOPPINGS:

  • chickpeas
  • sesame seeds
  • fresh herbs (try rosemary or thyme)
  • olive oil

INSTRUCTIONS:

  1. Add all ingredients into a heavy duty blender and pulse mix until fully combined and creamy. You may want to reserve a few of the chickpeas to add on top. 
  2. Transfer to a dipping bowl. Add some chickpeas, sesame seeds, and fresh herbs on top, and drizzle on some olive oil. Serve with crackers, fruit or veggies.

Original recipe from Ahead of Thyme can be found here!

Recipe of the Week: One Skillet Veggies and “Rice”

Prep Time: 5 minutes

Cook Time: 13 minutes

Servings: 4 servings

Ingredients

  • 12 oz precooked chorizo or andouille sausage
  • 2 tablespoons olive oil divided
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 2 small zucchini cut in half lengthwise, then sliced crosswise into pieces
  • 12 oz cauliflower rice fresh or frozen
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Cilantro for garnish

Instructions

  1. Slice the sausage into coins and heat a large skillet over medium high heat. Add 1 tablespoon of olive oil and once heated, add the sausage in a single layer. Cook, stirring occasionally, until browned on all sides, then use a slotted spoon to remove to a plate.
  2. Lower the heat to medium and add another tablespoon of oil. Add the onion, garlic and bell pepper and cook for 2 minutes until soft. Add the zucchini and cook another minute and season all over with sea salt and black pepper.
  3. Add in the cauliflower rice and cook 1-3 minutes or until cooked to preference. Do not overcook to avoid mushy “rice”.
  4. Season with salt, pepper and paprika, then add the sausage back in and stir. Remove from heat, garnish with cilantro and serve!

Original recipe from Paleo Running Momma can be found here!

Recipe of the Week: Butternut Squash Chicken Chili

Prep Time: 15 minutes   Cook Time: 25 minutes  Servings: 8 servings

Butternut Squash Chili

Ingredients

  • 1.5 lbs boneless skinless chicken breasts cooked and shredded*
  • 2 Tbsp ghee or avocado oil
  • 1 medium butternut squash cut into 3/4” cubes (about 4 cups)
  • Sea salt and black pepper
  • 1 small yellow onion diced
  • 4 cloves garlic minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 Tbsp fresh jalapeños finely chopped
  • 2 tsp cumin
  • 1 tsp oregano
  • 3/4 tsp chili powder
  • 1/4 tsp chipotle chili powder
  • 4 oz can diced green chiles
  • 3 cups chicken bone broth
  • 1 tbsp fresh minced cilantro
  • 1 tbsp fresh lime juice
  • 2 tbsp nutritional yeast, optional
  • Sea salt and black pepper to taste

Instructions

  1. If your chicken needs to be cooked and shredded, do this first* and set aside. Prepare all ingredients before beginning.
  2. Heat a large Dutch oven over medium heat and add the ghee or oil. Add the butternut squash and sprinkle all over with sea salt and pepper. Sauté, stirring occasionally for about 5 minutes, until just beginning to brown and soften.
  3. Add in the diced onion and sauté for about a minute until translucent. Then, add in the garlic, peppers, jalapeño and spices, stir and sauté for 3 minutes, until fragrant and softened.
  4. Add in the green chilis, and broth, stir and bring to a boil. Stir in the shredded chicken, nutritional yeast cilantro and lime juice and allow to simmer for 5 minutes. Season with salt and pepper as desired. Serve with sliced avocado, additional cilantro and sliced jalapeño if desired. Enjoy!

Notes: *if you don’t already have cooked chicken, season your chicken breasts with salt, pepper, garlic powder, onion powder and smoked paprika. Bake at 400 degrees for 20 minutes or until cooked through, then shred before using. You can also use a rotisserie chicken

*Feeding a big family or meal prepping for the week? Add 2 cans of cannellini beans to give this soup more volume!

Nutrition

Calories: 210kcal, Carbohydrates: 16g, Protein: 24g, Fat: 6g

Original recipe from Paleo Running Momma can be found here!