Lynbrook | New Hyde Park | NY

healthy

RECIPE OF THE WEEK: GRILLED STEAK KEBABS

This week enjoy grilled steak kebabs. A healthy simple dish that is perfect for the 4th of July weekend!

Prep Time: 15 min   Cook Time: 10 mins   Servings: 4  

Calories: 183 kcal     Protein: 25 g   Carbohydrates: 11 g    Fat: 6 g  

Ingredients/ Equipment:

For the Kebabs:

  • 1 ¼ lbs. Sirloin steak, trimmed and cut into 1 ¼-inch cubes
  • 1 small red onion, cut into 1-inch pieces
  • 2 medium bell peppers, any color, cut into 1-inch pieces

For the Marinade:

  • 2 Tbsp. tamari or soy sauce (substitute coconut aminos for Whole30)
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. Worcestershire sauce (replace with coconut aminos for Whole30)
  • ½ tsp. garlic powder
  • ½ tsp. dried Italian seasoning
  • ¼ tsp. black pepper

Directions:

  1. Cut steak into 1-inch cubes. Add to a shallow bowl and set aside.
  2. Prepare the marinade by whisking marinade ingredients together in a bowl. Pour over the steak and allow it to marinate for at least 30 minutes (and up to 8 hours) in the fridge.
  3. Preheat the grill to medium-high heat (400-450?).
  4. Assemble kebabs by threading the steak, onions, and bell peppers onto skewers* alternating as you go.
  5. Place kebabs directly on the grate of the preheated grill and cook 4-5 minutes per side until the desired degree of doneness.

You can find the full recipe at therealfooddietitians here!

RECIPE OF THE WEEK: WATERMELON PIZZA

This week enjoy watermelon pizza. A fun quick healthy treat that the whole family will love this summer!

Prep Time: 10 min   Total Time: 10 mins   Servings: 8-10  

Calories: 150 kcal     Protein: 10 g   Carbohydrates: 21 g    Fat: 4 g  

Ingredients/ Equipment:

  • 1 watermelon
  • 1 cup coconut yogurt (or greek yogurt for non-vegan)
  • 1/2 cup strawberries, sliced in half
  • 1/2 cup raspberries
  • 1/2 cup cherries
  • 1/2 cup blueberries
  • 1/2 cup pomegranate seeds
  • honey or maple syrup (optional)

Directions:

  1. Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.
  2. Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top. (where your “pizza crust” is.)
  3. Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!
  4. Drizzle with honey or maple syrup for a little extra sweetness if desired.

You can find the full recipe at choosingchia here!

RECIPE OF THE WEEK: TURKEY QUINOA CHILI

This week enjoy turkey quinoa chili. A great twist on the traditional chili, this recipe offers a hearty and healthier option!

Prep Time: 20 min   Total Time: 40 mins   Servings: 4-6  

Calories: 395 kcal     Protein: 29 g   Carbohydrates: 32 g    Fat: 13 g  

Ingredients/ Equipment:

  • 2 Tbsp. vegetable oil 
  • 1 red bell pepper, diced 
  • 1 onion, diced 
  • 1 lb. ground turkey 
  • 1 1/2 tsp. kosher salt, plus more to taste 
  • 2 garlic cloves, minced 
  • 2 tsp. chili powder 
  • 1 tsp. ground cumin 
  • 2 1/2 cups low-sodium chicken broth 
  • 1 canned chipotle chile in adobo sauce, minced (about 1 tablespoon) 
  • 1 (15-ounce) can black beans, drained and rinsed 
  • 1 (15-ounce) can pinto beans, drained and rinsed 
  • 1 (14-ounce) can fire-roasted diced tomatoes 
  • 1/2 cup frozen corn kernels 
  • 1/3 cup quinoa, rinsed 
  • Juice of 1 lime, plus wedges for serving 
  • Shredded cheddar cheese and diced avocado, for topping 

Directions:

  1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the bell pepper and onion and cook until beginning to soften, about 3 minutes. 
  2. Add the turkey and ½ teaspoon salt and cook, breaking up the meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add the garlic, chili powder, cumin and remaining 1 teaspoon salt and cook until fragrant, about 30 seconds. 
  3. Add the chicken broth, chipotle, black beans, pinto beans, tomatoes, corn and quinoa to the pot and stir to combine.
  4. Bring the chili to a boil, then reduce to a simmer, cover and cook until the quinoa is tender, about 20 minutes. Squeeze in the lime juice and season with salt to taste. Serve topped with cheese and avocado, with lime wedges on the side.

You can find the full recipe at thepioneerwoman here!

RECIPE OF THE WEEK: LEMONY PARSELY BAKED COD

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This week enjoy lemony parsley baked cod. A super healthy high protein lean meal that tastes great!

Prep Time: 15 min   Cook Times: 10 min   Total Time: 25 mins   Servings: 4  

Calories: 161 kcal     Protein: 27 g   Carbohydrates: 2 g    Fat: 4 g  

Ingredients/ Equipment:

  • 3 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cod fillets (6 ounces each)
  • 2 green onions, chopped

Directions:

  • Preheat oven to 400°. In a small bowl, mix the first 7 ingredients. Place cod in an ungreased 11×7-in. baking dish; top with parsley mixture. Sprinkle with green onions. Bake, covered, until fish flakes easily with a fork, 10-15 minutes.

You can find the full recipe at tasteofhome here!

RECIPE OF THE WEEK: GINGER HALIBUT WITH BRUSSELS SPROUTS

This week enjoy ginger halibut with brussels sprouts. A great healthy, high protein, and flavorful dish with a twist!

Prep Time: 10 min     Cook Times: 15 min    Total Time: 25 mins    Servings: 4  

1 Fillet w/ ½ cup brussels sprouts =

Calories: 234 kcal     Protein: 24 g   Carbohydrates: 7 g    Fat: 12 g  

Ingredients/ Equipment:

  • 4 teaspoons lemon juice
  • 4 halibut fillets (4 to 6 ounces each)
  • 1 teaspoon minced fresh gingerroot
  • 1/4 to 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 10 ounces (about 2-1/2 cups) fresh Brussels sprouts, halved
  • Crushed red pepper flakes
  • 1 tablespoon canola oil
  • 5 garlic cloves, sliced lengthwise
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • Lemon slices, optional

Directions:

  1. Brush lemon juice over halibut fillets. Sprinkle with minced ginger, 1/4 teaspoon salt and pepper.
  2. Place fish on an oiled grill rack, skin side down. Grill, covered, over medium heat (or broil 6 in. from heat) until fish just begins to flake easily with a fork, 6-8 minutes.
  3. In a large skillet, bring water to a boil over medium-high heat. Add Brussels sprouts, pepper flakes and, if desired, remaining salt. Cook, covered, until tender, 5-7 minutes. Meanwhile, in a small skillet, heat oil over medium heat. Add garlic; cook until golden brown. Drain on paper towels.
  4. Drizzle sesame oil and soy sauce over halibut. Serve with Brussels sprouts; sprinkle with fried garlic. If desired, serve with lemon slices.

You can find the full recipe at tasteofhome here!

RECIPE OF THE WEEK: SPICY CHICKEN SALAD

This week enjoy spicy chicken salad. This easy/lighter version of chicken salad is packed with protein, freshness, and flavor!

Prep Time: 15 min    Total Time: 15 mins    Servings: 2   Serving (0.5 of recipe) =

 Calories: 334 kcal     Protein: 30.8 g   Carbohydrates: 11.3 g    Fat: 19.1 g  

Ingredients/ Equipment:

  • 1 ½ cups finely chopped cooked chicken breast (about 3/4 pounds)
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley (or more cilantro!)
  • ¼ cup finely chopped scallions (about 2 scallions), plus extra for topping
  • 1 small red bell pepper, chopped
  • 3 tablespoons plain nonfat Greek yogurt
  • 2 to 3 tablespoons mayo
  • 2 tablespoons sriracha
  • 1 teaspoon honey
  • Juice from ½ lime
  • Salt and pepper, to taste

Directions:

  • In a medium bowl, mix together chicken, cilantro, parsley, scallions, bell pepper, yogurt, mayo, sriracha, honey, lime juice, and salt and pepper to taste.
  • Add to sandwiches (like my spicy chicken melt) or wraps, or scoop salad up with pita chips or crackers!

You can find the full recipe at ambitiouskitchen here!

RECIPE OF THE WEEK: AIR FRYER SALMON BITES

This week enjoy air fryer salmon bites. This sweet and savory healthy meal is the perfect melt in your mouth recipe that can be enjoyed in many different ways!

Prep Time: 10 min    Cook Time: 5 min     Total Time: 15 mins    Servings: 2     

Calories: 284 kcal     Protein: 35 g   Carbohydrates: 7 g      Fat: 12 g  

Ingredients/ Equipment:

  • 12oz / 340g salmon fillets
  • 2 tablespoons soy sauce – I’ve used low sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon rice vinegar
  • ½ teaspoon toasted sesame oil
  • 1 garlic clove
  • Small cube fresh ginger
  • Garnish with sesame seeds, green onions, spicy mayo or sriracha aioli

Directions:

  1. Remove the skin and any bones from the salmon. Slice salmon into large cubes (~ 1 inch / 2.5 cms in size)
  2. Add marinade ingredients in a container – soy sauce, honey, rice vinegar, sesame oil and grate in the garlic and ginger.  Mix to combine
  3. Place salmon in the marinade and stir to coat all pieces. Leave to marinate for 10 minutes or if you have the time for a few hours in the fridge
  4. Preheat air fryer to 390? / 200?. Spray the air fryer basket with olive oil and place salmon in a single layer, so they’re not touching
  5. Air fry for 5-8 minutes, depends how you like it cooked. Flip halfway and brush over the leftover marinade
  6. Serve with a garnish of sesame seeds, a drizzle of sriracha aioli with a side of rice and veggies or make a salmon bowl. Enjoy!

You can find the full recipe at cookingwithayeh here!

RECIPE OF THE WEEK: CROCK POT CORNED BEEF & CABBAGE

This week enjoy crock pot corned beef and cabbage. This super convenient and tasty dish is a perfect dish for ST Patrick’s day!

Prep Time: 10 min       Cook Time: 5 hrs 30 mins     Total: 5 hrs 40 mins     Servings = 6    

Calories: 294.5 kcal     Protein: 18 g   Carbohydrates: 19 g      Fat: 16.5 g  

Ingredients/ Equipment:

  • 2 lbs lean corned beef brisket, fat trimmed
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns, or spice mix if it comes with one

Directions:

  • In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
  • Cover and cook on high 4 hours.
  • Add cabbage, cook on high 1 hour 20 minutes more, until tender.
  • Remove meat, and let it rest for 5 minutes. Then slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

You can find the full recipe at skinnytaste here!