Lynbrook | New Hyde Park | NY

healthy

RECIPE OF THE WEEK: CASHEW CREAM OVERNIGHT OATS

Cashew Cream Overnight Oats

Yields: 10 Servings

Calories per serving: 502

Carbohydrates: 52g

Protein: 15g

Fat: 30g

Ingredients

2.5 Cups Steel Cut Oats

5 Cups Water

1 Cup Unsalted Raw Cashews

1 tsp Cinnamon

1 tsp Vanilla

1 Tbsp Honey

1 1/2 Cups Unsalted Mixed Nuts and Raisin Blend

2 cups Blueberries

Directions

  1. Soak your steel cut oats overnight in 5 cups of water either in a 32 oz mason jar or container.
  2. While the oats are soaking, you will now make your cashew cream. First you will add your cashews, cinnamon, honey, and vanilla into a blender. Next you will fill the blender with just enough water to make the cashews float. Blend until smooth and creamy. If you need to add more water only add by 1 tablespoon at a time to avoid a runny consistency.
  3. Add your cashew cream into a jar and keep in the fridge with your oats until morning.
  4. Once your oats have absorbed most of the water in the jar, you can drain the excess into a sifter. Then place the oats in a large bowl.
  5. Now you will add your cashew cream to the oats until evenly coated.
  6. While serving, you can add the mixed nuts/berries on top of the cashew cream oats. Blueberries will also be added at this time as well.
  7. These overnight oats can be stored in individual jars or containers to make for convenient meal prepped breakfasts!

RECIPE OF THE WEEK: Mediterranean Salad

Servings: 2
Ingredients:
5 Cups Spinach
¼ Cup Red onion
¼ Cup Chickpeas
¼ Cup Tomato
¼ Cup Cucumber
1/2 Avocado
5 Tbsp Hummus
4 Tbsp Feta Cheese
Pepper to taste
Wedge of Lemon


Directions:
Place spinach in a bowl. Next, chop cucumber, tomato, red onion, and avocado into equal sized cubes and place over the spinach. Add the chickpeas in at this time too. Then in the center of your ingredients add your hummus of choice and sprinkle feta cheese on top. Lastly, take your wedge of lemon (about ½ inch thickness) and add the juice over the salad. Pepper to taste.

RECIPE OF THE WEEK: Winter Vegetable Bowl

Prep Time: 15 mins    Cook Time: 23 mins   Total Time: 38 mins   Servings: 4

Ingredients:

  • 1 cup uncooked short grain brown rice
  • 1 large beet
  • 1 butternut squash
  • 1 lb Brussels sprouts
  • 4 cups kale
  • Drizzle of extra-virgin olive oil
  • Sea salt and black pepper to taste

Dressing

  • ¼ cup water
  • 2 garlic cloves
  • 2 tbsp white balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp pure maple syrup
  • ¼ tsp ground thyme
  • Sea salt and black pepper to taste

Toppings

  • Green onions chopped
  • Roasted cashews chopped
  • Basil leaves

Instructions:

  1. Preheat oven to 400°F
  2. Peel and cube the beets and butternut squash (remove seeds) into bite size pieces. Slice the ends off of the Brussels sprouts and slice in half. 
  3. Evenly spread the vegetables on a large rimmed baking pan. Use two pans if you run out of room. Lightly drizzle the olive oil (see note) over the vegetables and sprinkle with salt and pepper to taste. Roast for approximately 45 minutes (toss the vegetables half way through roasting), or until they are caramelized and fork tender. 
  4. While the vegetables are roasting, cook the rice according to the instructions on the package.
  5. While the rice is cooking, make the dressing.
  6. In a blender, add the water, garlic, vinegar, mustard, maple syrup, thyme and salt and pepper and blend until smooth and creamy, approximately 1 minute. 
  7. Put the rice in a large bowl and put the vegetables on top. Toss with the dressing and divide into four bowls. Garnish with the green onions, cashews, and basil leaves.

Find the original recipe from Pinch of Yum here!

RECIPE OF THE WEEK: Eggplant Chips

Ingredients

Directions

  • Preheat your oven to 450°F. Line 2 large, rimmed baking sheets with nonstick foil or high-heat-resistant parchment and spray them with olive oil.
  • Using a sharp knife, slice the eggplants very thinly into ?-inch-thick slices.
  • Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle them with salt, black pepper, and garlic powder.
  • Bake the chips in the preheated oven for 15 minutes.
  • Remove the pans from the oven, flip the eggplant slices, spray them with more oil, and bake until browned and crispy, 10-15 more minutes. Serve immediately.

Nutrition

Serving: 0.5 recipe | Calories: 100kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g

Read the original recipe from Healthy Recipe Blogs here!

RECIPE OF THE WEEK: Sweet Potato Skins

8 servings

Ingredients:

Potato Skins:

  • 4 small sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • ? teaspoon kosher salt
  • ½ cup shredded Cheddar cheese

Guacamole & Toppings:

  • 1 ripe avocado
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • ? teaspoon salt
  • ¼ cup chopped tomato
  • 2 tablespoons minced red onion
  • Chopped cilantro for garnish

Directions:

  1. Preheat oven to 400°F.
    1. Tightly wrap sweet potatoes in foil and place on a baking sheet. Roast until very tender, 50 minutes to 1 hour. Carefully unwrap and set aside to cool.
    1. Line a baking sheet with parchment paper.
    1. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border (save the scooped-out flesh for another use). Place the sweet potato halves skin-side up on the prepared baking sheet. Brush with oil and sprinkle with kosher salt. Bake until browned and crisp, 20 to 30 minutes.
    1. Cut each skin in half widthwise and return to the baking sheet, skin-side down. Sprinkle each with 1 tablespoon Cheddar. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.
    1. Meanwhile, make the guacamole: Mash avocado in a medium bowl. Stir in lime juice, garlic and salt.
    1. Top each sweet potato skin with guacamole, tomato, onion and cilantro, if desired.

Per serving: 117 calories

8 g fat; 3 g fiber; 10 g carbs; 3 g protein; 3 g sugars; 113 mg sodium

RECIPE OF THE WEEK: Winter Grain Salad

Makes 4 large meal salads or 6 side salads

Ingredients:

Wild Rice:

1 cup wild rice, rinsed

1/4 teaspoon fine sea salt

Carrots:

1 pound carrots, cut into 1/2-inch-thick slices

1 tablespoon extra-virgin olive oil

1 teaspoon chili powder

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

Lemon Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 clove garlic, pressed or minced

1/4 teaspoon fine sea salt

Freshly ground black pepper

Salad:

1/3 cup raw pistachios, roughly chopped, or pepitas

5 to 6 ounces baby arugula

1/3 cup crumbled goat or feta cheese (~ 2 ounces)

3 tablespoons raisins, preferably golden

Directions:

To cook the wild rice: Bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing the heat as necessary to prevent overflow, until the rice is tender but still offers a light resistance to the bite, 40 to 55 minutes. Remove the pot from the heat, drain the rice, and return it to the pot. Cover and let the rice rest for 10 minutes, then uncover and stir in the salt.

To roast the carrots: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the carrots on the baking sheet and drizzle them with the olive oil. Sprinkle the chili powder, cinnamon, and salt on top. Toss until the carrots are lightly coated in oil and spices. Arrange in a single layer and roast until they are caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, toss halfway through

To make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, garlic, salt, and pepper to

To prepare the salad: In a medium skillet, toast the chopped pistachios over medium heat, stirring frequently, until fragrant and turning golden on the edges, 4 to 6 Set aside to cool.

In a large serving bowl, combine the cooked wild rice and When you’re ready to serve, drizzle the mixture with just enough dressing to lightly coat the salad (you might have a little extra) and toss to combine. Arrange the roasted carrots down the center and sprinkle the toasted pistachios, crumbled goat cheese, and raisins on top. Serve immediately. This salad is best the day it’s prepared, but it keeps well, chilled, for 2 to 3 days.

Read original recipe from Best Health Magazine here!

RECIPE OF THE WEEK: Superhero Muffins

green muffin

Yield: 12

INGREDIENTS

  • 2 cups almond meal
  • 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
  • 1/2 cup chopped walnuts
  • 1/2 cup currants, raisins, or chocolate chips (optional)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 eggs, beaten
  • 1 cup grated zucchini (about 1 zucchini)
  • 1 cup grated carrot (about 2 carrots)
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup pure maple syrup (not Aunt Jemima’s)
  • 1 teaspoon vanilla
  • paper muffin cups (however I always just spray the pan with non-stick spray- it works better)

INSTRUCTIONS

  1. Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. 
    1. In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.  
    1. In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
    1. Add the wet ingredients to the dry ingredients, mixing until just combined.
    1. Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.   

Read the original recipe from Run Fast Eat Slow here!

RECIPE OF THE WEEK: Seven-Vegetable Couscous

Ingredients:

Vegetable Stew:

  • 3 cloves garlic, smashed
  • 2 small turnips, peeled and quartered
  • 1 medium yellow onion, quartered lengthwise, root end intact
  • 1 large carrot, peeled and cut into 2-inch chunks
  • 1/3 cup golden raisins
  • 1 tablespoon fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons each ground cumin, paprika, and sugar
  • 1 1/2 teaspoons ground turmeric
  • 1/8 teaspoon ground cloves
  • Dash of cinnamon
  • 2 cups water
  • 1 pound butternut squash
  • 1 small zucchini, cut into 2-inch rounds
  • 1 (15 1/2-ounce) can chickpeas, rinsed and drained
  • 4 sprigs fresh flat-leaf parsley, tied together with kitchen string
  • 1 cup canned whole peeled tomatoes, with their juices

Couscous:

  • 2 cups cold water
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 1/2 cups uncooked couscous
  • 1/2 cup sliced almonds, toasted

Directions:

For the stew:

  1. Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. 
  2. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. 
  3. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. Remove cinnamon sticks.

For the couscous:

  1. Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.

To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Enjoy!

Read the original recipe from Food Network here!