Lynbrook | New Hyde Park | NY

healthy recipe

Recipe of the Week: Korean Style Beef Bowls

Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 4

Ingredients:

For the Ground Beef:

  • 1 lb 93/7 ground beef
  • 1 bunch green onions, chopped and divided
  • 1/4 cup low sodium soy sauce
  • 3 tbsp light or dark brown sugar
  • 1 tbsp fresh grated ginger
  • 3 cloves garlic, minced
  • 1/2 tbsp olive oil
  • 2 tsp red pepper powder/Gochugaru 
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper

Other Ingredients

  • 4 cups broccoli florets
  • 1 pouch Ben’s Original Ready Rice Long Grain White
  • 1 medium carrot, peeled into ribbons

Instructions:

  1. Prepare the beef. Whisk soy sauce, brown sugar, sesame oil, ginger, garlic, red pepper powder, and red pepper flakes together in a small bowl until well combined. Set aside.
  2. Heat olive oil over medium-high heat in a large skillet until hot and shimmering. Add ground beef in chunks and cook, breaking apart with a spatula into small pieces until cooked through and no red remains.
  3. Add sauce and 1/2 of the green onions. Stir to coat the ground beef and simmer for another 1-2 minutes to let the sauce thicken slightly. Remove from heat and serve.
  4. Prepare the sides and assemble. Place broccoli florets in a microwave safe dish and cover with a very damp paper towel. Microwave on high for 2 to 2 1/2 minutes or until broccoli is bright green and fork tender. Set aside.
  5. Prepare rice according to package instructions. Add to bottom of serving dish. Top with broccoli and beef. Add carrot ribbons and top with remaining green onions and any desired sauces, like chipotle mayonnaise.

Nutrition Facts:

Calories 392, Fat 13g, Carbohydrates 41g, Protein 30g

Original recipe from Peanut Butter & Fitness can be found here!

Recipe of the Week: Summer Buddha Bowls

Prep Time: 40 mins

Cook Time: 10 mins

Total Time: 50 mins

Servings: 6 servings

Ingredients

  • 1 tbsp olive oil
  • 2 cobs of corn
  • 2 cups cooked multi-colored quinoa
  • 2 cups arugula
  • 1 cup cherry tomatoes, sliced in half
  • 1 zucchini, sliced
  • 1 avocado, sliced
  • 1 cup sunflower sprouts

Dressing/Tofu marinade

  • 1 package extra-firm tofu, pressed
  • 1 tbsp olive oil
  • 1/2 cup apple cider vinegar
  • 3/4 cup soy sauce or tamari
  • 1/4 cup water
  • 2 cloves garlic minced

Turmeric Chickpeas

  • 1 can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp dried turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt

Instructions

  1. Remove tofu from package and squeeze out excess liquid with a clean towel. Chop into 1-inch cubes. Mix together marinade ingredients and add tofu cubes, submerging in liquid and marinating for at least 20 minutes. Meanwhile, cook quinoa according to package directions and preheat BBQ to high heat.
  2. Slather cobs of corn with a bit of olive oil and season with salt and pepper. Cook on grill for 8-10 minutes until charred a bit on the outsides. Remove from grill and let cool.
  3. Mix together ingredients under the turmeric chickpeas heading. Let sit 5 minutes while you prepare the rest of the veggies.
  4. Divide quinoa among bowls, followed by the rest of the veggies. Slice corn off cobs and add to bowls. Remove tofu cubes from marinade and add to bowls along with chickpeas, reserving tofu marinade as dressing for each bowl. Use as much dressing as you’d like for each bowl (you don’t need much) and serve!

Nutrition

Calories: 533kcal, Carbohydrates: 70g, Protein: 24g, Fat: 21g 

Original recipe from The Girl on Bloor can be found here!

Recipe of the Week: Crockpot Chicken Tacos

Prep Time: 20 mins

Cook Time: 6 hours

Servings: 4 servings

Ingredients

  • 12 corn tortillas
For the chicken
  • 1 lb chicken breasts
  • 1 cup chicken broth
  • 1 medium-sized yellow onion, diced
  • 4 cloves minced garlic
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/3 cup Finely chopped chipotle peppers in adobo sauce
Toppings
  • 1 (8oz) container store-bought salsa or pico de gallo
  • 1/2 cup finely chopped cilantro
Pineapple salsa
  • 1 cup frozen or fresh pineapple diced, change it up with peaches or mango
  • 1 tbsp lime juice
  • 1/3 cup red onion finely diced
  • 2 tbsp chopped cilantro
  • 1/2 tsp salt

Instructions

  • Add chicken, broth, onion, garlic, chili powder, cumin, paprika, salt and chipotle peppers to slow cooker. Cook on high for 3 hours or low for 6 hours.
  • When chicken is ready, shred right in the crockpot with a fork and knife.
  • Serve chicken on corn tortillas and top with pineapple salsa, pico de gallo and cilantro. Enjoy!

Nutrition

Calories: 386kcal, Carbohydrates: 56g, Protein: 30g, Fat: 6g

Original recipe from The Girl on Bloor can be found here!

Recipe of the Week: Cheesy Buffalo Brussels

Ingredients:

  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half
  • 1 1/2 tablespoons coconut oil, melted
  • 1 1/2 tablespoons hot sauce
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 375ºF. Line two baking sheets with parchment paper.
  2. In a small bowl, combine the coconut oil, hot sauce, nutritional yeast, garlic powder, paprika, cayenne, salt and pepper. Add Brussels sprouts to a medium bowl and cover with hot sauce mixture. Toss to combine.
  3. Spread Brussels sprouts evenly on the baking sheets and roast for 30–35 minutes, flipping once halfway through.

Serves: 4 | Serving Size: About 1/2 cup

Nutrition (per serving): Calories: 125

Total Fat: 6g; Sodium: 114mg; Carbohydrate: 16g; Dietary Fiber: 7g; Sugar: 4g; Protein: 7g

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: Instant Pot Steel Cut Oats

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 servings

INGREDIENTS

  • 2 cups unsweetened vanilla almond milk
  • 1 cup steel cut oats
  • 1 cup blueberries
  • 1 cup water
  • 1/2 cup unsweetened applesauce
  • 2 tbsp brown sugar, packed
  • 1 tsp maple extract
  • 1 cinnamon stick
  • 1 pinch cardamom optional

INSTRUCTIONS

  1. Add oats, almond milk, water, and cinnamon stick to the Instant Pot bowl and mix until combined.
  2. Close the lid to the Instant Pot and ensure the spout is set to “Sealing” before turning on high pressure for 6 minutes, followed by 10 minutes of natural release. Once the 10 minutes of natural release are complete, quick release any remaining pressure.
  3. Remove the cinnamon stick and discard. Stir applesauce, brown sugar, and blueberries into the oats until completely combined.
  4. Serve with extra almond milk, brown sugar, fresh blueberries, banana slices, or any other desired toppings (not included in nutrition info).

NUTRITION:

Calories: 242

Fat: 4g, Carbs: 44g, Protein: 8g

Original recipe from Peanut Butter & Fitness can be found here!

Recipe of the Week: Lentil Salad

 Servings 2-4

  • Prep: 15 mins
  • Total: 15 mins

It’s important to include legumes in your diet, like this amazing lentil salad. It’s so delicious, you won’t believe is so easy to make!

Ingredients

  • 1 14-ounce can lentils of your choice, rinsed and drained
  • ¼ cup red onion
  • ¼ cup red bell pepper
  • ¼ cup green bell pepper
  • ¼ cup carrots
  • ¼ cup cucumber
  • 6 cherry tomatoes
  • 2 handfuls fresh parsley
  • The juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • Black pepper to taste

Instructions

  1. Place the lentils in a bowl.
  2. Add the veggies (finely chopped) and the rest of the ingredients (lemon juice, oil, salt and pepper).
  3. Mix well and serve!

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 225
  • Sugar: 8.2g
  • Sodium: 491mg
  • Fat: 7.9g
  • Saturated Fat: 1.2g
  • Carbohydrates: 30.6g
  • Fiber: 11.1g
  • Protein: 11.3g

Find the original recipe from Simple Vegan Blog here!

Recipe of the Week: Chimichurri Salmon with Mango

YIELD: 4 Servings

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TOTAL TIME: 20 minutes

INGREDIENTS:

  • 1 mango, peeled, pitted, and cut into small cubes
  • 1 bunch cilantro, finely chopped
  • 1 bunch Italian parsley, finely chopped
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup vegetable oil, plus more for grilling
  • 2 tablespoons lime juice
  • Salt
  • Ground black pepper
  • 2 lb salmon fillets

INSTRUCTIONS:

  1. Stir the mango, cilantro, parsley, red-pepper flakes, oil and lime juice together. Season with salt and black pepper.
  2. Heat up a grill or grill pan to medium-high. Lightly oil the hot grill. Season salmon with salt and black pepper and lightly brush with oil.
  3. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve.

Original recipe from Rasa Malaysia an be found here!

Recipe of the Week: Sweet Potato and Lentil Soup

Ingredients:

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 leek, white part, chopped
  • 3 scallions, white and green, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper
  • 1 cup green lentils, soaked in cold water
  • 2 cups sweet potatoes, cut into 1/2 inch cubes
  • 2 cups frozen spinach, defrosted
  • 1 tsp turmeric
  • 1/8 tsp saffron (optional)
  • 5 cups vegetable broth (or water with vegetable bouillon)
  • 1 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 1/2 lemon, juiced

Directions:

1. In a Dutch oven, heat oil over medium-high heat and add garlic, onion, leeks, scallions, and salt and pepper. Sauté until translucent.

2. Add lentils, sweet potato, spinach, turmeric, and saffron with vegetable broth. Season with salt and pepper and cover. Simmer on low until lentils are completely cooked and sweet potato is tender. Add additional stock or water as needed.

3. Stir in parsley, dill, and lemon juice. Cook for another five minutes. Adjust seasoning. Serve while hot.

Original recipe from Well & Good can be found here!