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Lynbrook | New Hyde Park | NY

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Recipe of the Week: Healthy Pumpkin Bread

PREP: 15 mins
COOK: 55 mins
TOTAL: 1 hr 10 mins
SERVINGS: 10 slices (1 8×4-inch loaf)

Ingredients:

  • 2 tablespoons canola oil (or melted and cooled coconut oil)
  • 1/2 cup honey
  • 1 large egg (at room temperature)
  • 1/3 cup plain non-fat Greek yogurt (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pumpkin puree
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves or allspice
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour

Instructions:

  1. Preheat oven to 325*F. Lightly coat an 8×4 inch loaf pan with baking spray.
  2. In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
  3. Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.
  4. Spread the batter into the prepared loaf pan.
  5. Bake for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!

Nutrition:

SERVING: 1 slice (of 10)

CALORIES: 161kcal, CARBOHYDRATES: 30g, PROTEIN: 4g, FAT: 4g

 

Original recipe from Well Plated can be found here!

Recipe of the Week: Ground Turkey Sloppy Joes

Yields: 6 servings

INGREDIENTS:

  • 2 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, pressed
  • 1 lb. lean ground turkey or chicken
  • 1 tbsp. chili powder
  • 1/4 tsp. ground cinnamon
  • 1 (8-ounce) can tomato sauce
  • 1/4 c. sweet relish
  • 2 tsp. Worcestershire sauce
  • 2 tbsp. red wine vinegar, divided
  • 3 Persian cucumbers, thinly sliced
  • 1/2 c. thinly sliced red onion
  • 6 thick slices toast or split burger buns

DIRECTIONS:

  1. Heat oil in a large skillet over medium heat. Add yellow onion, bell pepper, and carrot. Season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add garlic and cook, stirring occasionally, until fragrant, 30 seconds. Add turkey and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add chili powder and cinnamon. Cook, stirring occasionally, 1 minute. Add tomato sauce and relish.
  3. Simmer until beginning to thicken, 2 to 4 minutes. Stir in Worcestershire and 1 tablespoon vinegar.
  4. Toss together cucumbers, red onion, and remaining tablespoon vinegar in a bowl. Season with salt. Let sit, tossing occasionally, 4 to 6 minutes.
  5. Spoon meat mixture on top of toast and top with pickles.

 

Original recipe from Country Living can be found here!

Recipe of the Week: Tofu Stir Fry

Let’s load up our weeknight dinner with fresh, colorful vegetables and plant-based protein. Get creative by adding the vegetables you like, make it spicy by adding sriracha, or add whole grains for a complete meal.

PREP TIME: 15 mins, COOK TIME: 15 mins, TOTAL TIME: 30 mins

Ingredients:

Sauce:

  • 1/4 cup reduced-sodium soy sauce (or gluten-free soy sauce)
  • 1/4 cup reduced-sodium vegetable broth
  • 1 Tbsp honey (or brown sugar for vegan)

Stir Fry:

  • 16 ounces super firm tofu (drained, pressed)
  • 1 Tbsp reduced-sodium soy sauce (or gluten-free soy sauce)
  • 2 Tbsp cornstarch or arrowroot powder
  • 1 Tbsp neutral oil (such as grapeseed or canola)
  • 1 Tbsp sesame oil
  • 1 red bell pepper (diced 1/2 inch)
  • 1 small bunch of broccolini (chopped 1-inch)
  • 4 garlic cloves (minced)
  • 1 Tbsp grated ginger
  • 1 Tbsp sesame seeds (toasted)

 

Instructions:

  1. In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
  2. Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
  3. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
  4. In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
  5. Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
  6. Remove tofu and set aside.
  7. To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
  8. Add the garlic and ginger and cook 30 to 60 seconds.
  9. Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
  10. Top with sesame seeds.
  11. Serve the stir fry by itself or with rice or soba noodles, or if you want to keep it low-carb, use cauliflower rice or zucchini noodles.

Nutrition:

Serving: 1 cup, Calories: 294 calories, Carbohydrates: 21.5g, Protein: 18.5g, Fat: 16g

 

Original recipe from Skinny Taste can be found here!

Recipe of the Week: Ultimate Fall Salad

Get creative with your ingredients, using seasonal fall produce to make a satisfying, healthy meal. Plan ahead and prep for lunch the next day.

Active Time: 30 min
Total Time: 45 min
Yield: 6 servings

Ingredients:

  • 1 small butternut squash (optional buy pre-cubed)
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 bunch chopped kale (about 6 cups)
  • 3/4 cup chopped walnuts
  • 1 1/2 cups cooked farro
  • 1/2 cup dried cranberries
  • 2 cups chopped apples (about 2-3 apples)
  • 4 ounces shredded Pecorino-Romano cheese
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoon chopped shallot

Directions:

  1. Peel, scoop out seeds, and cube butternut squash. Toss in 2 tbsp extra virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper. Spread on baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown.
  2. In a medium skillet over medium heat, toast walnuts until golden brown and fragrant.
  3. Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in a bowl.
  4. For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot, 1/4 tsp salt, and 1/4 tsp pepper in a bowl until fully combined.
  5. Dress salad immediately, or keep dressing on the side and dress your salad as you go.

 

Nutrition Facts:

Calories: 394
Fat: 24g
Protein: 11g
Carbohydrates: 44g

 

Original recipe from Cooking Light can be found here!

Recipe of the Week: Sweet Potato Salmon Cakes

We know you’re running a tight schedule, so look no further for a quick and easy weeknight meal. These cakes are packed with whole grains, protein and taste like you’ve spent hours in the kitchen!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 cakes

Ingredients

  • 1 medium sweet potato, peeled
  • 1/2 cup cooked quino
  • 1 6 oz can wild salmon (skinless and boneless if possible)
  • 2 large eggs
  • 4 green onions minced
  • 2 tablespoons gluten-free cornmeal/flour of choice
  • Salt & pepper to taste
  • Oil for cooking

Instructions

  1. Cut the sweet potato into cubes. You’ll have about 2 cups. Add them to a steamer basket and steam for 5 – 7 minutes until the potatoes are fork-tender.
  2. Allow the sweet potatoes to cool slightly, then transfer them to a bowl and mash them until (almost) smooth.
  3. Add the rest of ingredients into the mixing bowl and mix with a wooden spoon until everything is combined and a dough has formed.
  4. Form the dough into 6 patties, place on a plate and set aside.
  5. Heat the oil in a 10″ skillet over medium heat. Sauté the salmon cakes for 3 – 5 minutes per side, until browned, crispy and heated through.
  6. Serve warm with your desired dipping sauce (try guacamole with sriracha mixed in!)

 

Nutrition

Serving: 1cake | Calories: 134kcal | Carbohydrates: 10g | Protein: 8g | Fat: 6g

 

Original recipe from Simply Quinoa can be found here!