Lynbrook | New Hyde Park | NY

Recipes

Recipe of the Week: Egg White Vegetable Muffins

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 12

Ingredients:

  • Coconut oil spray
  • 24 Egg whites
  • 1/2 Red bell pepper (finely diced)
  • 1/2 yellow bell pepper (finely diced)
  • 2 cups Fresh spinach
  • 3 Green onions (for topping)
  •  Salt and pepper (to taste)
  • Or try any combination of your favorite vegetables!

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Spray a muffin tin with coconut oil spray.
  3. Whisk the egg whites together with the salt and pepper in a large bowl.
  4. Stir in the bell peppers and spinach.
  5. Carefully spoon the egg and vegetable mixture into the muffin cups, dividing the mixture equally between the twelve cups.
  6. Bake for 25-30 minutes or until the egg whites are set.
  7. Remove from the oven and let cool for 5 minutes before serving.
  8. Serve warm and topped with green onions. Alternatively, store in the refrigerator.

 

Original recipe can be found here!

 

 

Recipe of the Week: Apple Pie Granola Bars

Makes: 20 bars
Prep time: 25 minutes
Cook time: 10 minutes
Per bar: 155 cal, 8 g fat, 19 g carbs, 5 g sugar, 3 g protein

Ingredients:

2 cups rolled oats
1/2 cup shredded, unsweetened coconut
1/2 cup pecans, chopped
1/3 cup dates
1/4 cup coconut oil
1 teaspoon vanilla
1/3 cup honey
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup dried apples, chopped

Directions:

  1. Preheat the oven to 350°F.
  2. Place the oats in a blender or food processor and pulse for 5 to 10 seconds.
  3. On a baking sheet, combine the oats, shredded coconut and pecans and toast in the oven for approximately 10 minutes, stirring after 5 minutes to ensure mixture does not burn. Once golden in color, remove from the oven.
  4. Place the dates in a food processor and blend until they fully combine and form a paste-like consistency.
  5. In a sauce pan over medium heat, combine the coconut oil, honey and vanilla. As the liquid heats up, begin to stir the date paste until it becomes well-combined with the mixture.
  6. In a bowl, combine the toasted oat mixture, chopped apples, cinnamon, nutmeg and hot liquid from the stove. Stir until completely mixed.
  7. Firmly press the mixture into a baking tray lined with parchment paper. Cover with plastic wrap and refrigerate for at least two hours or until bars become firm.
  8. Remove from the fridge and cut into 20 bars. Store in an airtight container at room temperature for more crumbly bars, or in the fridge for firmer bars.

 

You can find the original recipe here.

Recipe of the Week: Watermelon Fruit Pizza

Prep Time: 10 minutes
Serves: 8

This refreshing fruit dessert pizza recipe swaps classic cookie crust with a healthier watermelon crust. Topped with yogurt sauce, your favorite berries and mint, this fresh dessert can easily be doubled for a party or halved for every day.

Ingredients:

  • 1/2 cup low-fat plain yogurt
  • 1 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • 2 large round slices watermelon (about 1 inch thick), cut from the center of the melon
  • 2/3 cup sliced strawberries
  • 1/2 cup halved blackberries
  • 2 tablespoons torn fresh mint leaves

Directions:

  • Combine yogurt, honey and vanilla in a small bowl.
  • Spread 1/4 cup yogurt mixture over each slice of watermelon.
  • Cut each slice into 8 wedges. Top with strawberries, blackberries and mint.

 

Recipe of the Week: Summer Corn Salad

Prep Time: 5 minutes
Servings: 4

  • 4 ears of corn kernels or 3 cups frozen defrosted
  • 1 can of black beans, drained and rinsed
  • 1 cup diced tomato (or grape tomatoes halved)
  • 3-4 scallions chopped, white and light green parts
  • 1 avocado, diced (wait until ready to eat, ¼ avocado per serving)
  • 1 tbsp. chopped cilantro
  • Juice of 1 lime
  • 1 tbsp. olive oil
  • ½ tsp. sea salt

Directions:

  1. If using fresh corn, bring large pot of water to a boil. Cook corn 10 minutes. Remove and cool completely. Cut corn kernels and put in a large bowl. If using frozen corn, defrost and drain any water.
  1. Add black beans, tomato, scallions, lime juice, olive oil and salt.  Stir to combine and can be served room temperature or chilled.
  1. Add avocado prior to serving to prevent browning. Enjoy!

Nutrition per Serving

  • Calories: 285
  • Protein: 10g
  • Fat: 8g
  • Carbohydrates: 47g
  • Fiber 13g

Recipe of the Week: Summer Kale Salad

Prep Time: 15 minutes
Marinate Time: 6 hours
Servings: 5

Ingredients:
5-6 cups of kale
½ cup dried unsweetened cranberries
½ cup pine nuts
½ cup diced red onions
½ cup cherry red tomatoes
1/3 cup feta cheese
Juice of one lemon
2 fresh cloves of garlic, diced
¼ cup olive oil
½ cup balsamic vinegar
½ tsp sea salt
½ tsp black pepper
Optional:  beans, avocado, or chicken for added protein

Directions:

  1. Mix kale, cranberries, tomatoes, nuts, and onions in a glass bowl.
  2. In a separate dish, mix lemon juice, olive oil, vinegar, salt, pepper, garlic to make a dressing. Pour dressing over kale and toss to coat evenly.
  3. Refrigerate for at least 4 hours, overnight is best. Before serving, toss in feta cheese.

Nutrition:
Calories-243
Carbohydrates-24g
Protein-4g
Fat-16g (remember these are healthy fats!)

Recipe of the Week: Shrimp Salsa

Servings: 8 • Serving Size: ~ 1/2 cup
Makes 4 1/4 cups.
Calories: 74.9, Fat: 0.9 g, Protein: 12.5 g, Carbs: 4.4 g,
Fiber: 0.9 g, Sugar: 0.2 g, Sodium: 278.2 mg

Ingredients:

  • 16 oz cooked peeled shrimp, diced fine
  • 4 vine ripe tomatoes, diced fine
  • 6 tbsp red onion, finely diced
  • 3 tbsp jalapenos, diced fine (to taste)
  • 2 tbsp minced cilantro
  • 2 limes, juice of (to taste)
  • 1/2 tsp kosher salt
  • Optional add-ins: black beans, corn, avocado (calories not counted in)

Directions:

  1. Combinediced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes.
  2. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed.
  3. Refrigerateand let the flavors combine at least an hour before serving.

 

Original recipe from Skinnytaste.com

Recipe of the Week: Apple Pie Breakfast Bowl

Ingredients:

  • 1 small frozen banana
  • 1/2 cup non-fat vanilla Greek yogurt
  • 2/3 cup apple sauce, unsweetened
  • 1/4 cup rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • Handful of fresh spinach or kale (optional)

Directions:

  1. Place all ingredients in a high-speed blender. Blend until smooth.
  2. Serve with favorite toppings!

Nutrition Information:
Serves: 1 |  Serving Size: 1 smoothie bowl
Per serving: Calories: 357; Total Fat: 3g; Sodium: 110mg; Carbohydrate: 65g; Dietary Fiber: 6g; Sugar: 37g; Protein: 15g

Original recipe can be found here!

Recipe of the Week: Chocolate Avocado Mousse

Ingredients:

  • 1/2 cup semisweet chocolate chips
  • 4 very ripe (8 ounce) avocados, peeled and pitted
  • 1/2 cup agave
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup almond milk
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • Fresh raspberries, for garnish

Directions:

  1. Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
  2. Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed.
  3. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

 

Original recipe can be found here!