Lynbrook | New Hyde Park | NY

quinoa

RECIPE OF THE WEEK: Quinoa Peanut Brittle

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Make this easy Quinoa Peanut Brittle in less than 30 minutes for a crunchy sweet treat that contains no refined sugar or butter!

Servings: 12

Calories: 123 kcal

Ingredients:

  • 1/2 cup quinoa, uncooked
  • 3/4 cup raw peanuts, chopped
  • 1/3 cup rolled oats, uncooked
  • 2 tbsp. chia seeds
  • 2 tbsp. coconut sugar
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp. sea salt
  • 2 tbsp. coconut oil, melted
  • 2/3 cup pure maple syrup

Instructions:

  1. Start by preheating your oven to 325 degrees F and lining a rimmed baking sheet with parchment paper.
  2. In a mixing bowl, combine the uncooked quinoa, chopped raw peanuts, rolled oats, coconut sugar, chia seeds, and sea salt and then stir to combine.
  3. Add melted coconut oil, pure vanilla extract, and pure maple syrup, and then stir again until everything is fully mixed.
  4. Transfer the mixture onto your prepared baking sheet and spread into an even layer.
  5. Place in the oven and bake for 12-15 minutes, watching it carefully near the end to avoid burning.
  6. You’ll know the brittle is ready when the color becomes evenly golden brown and the edges begin to darken, get bubbly, and spread out across the pan.
  7. Let cool completely before breaking into bite-size pieces with your hands.

Find the original recipe by Lacey Baier on A Sweet Pea Chef 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

Tofu Stir Fry

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: 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!

Recipe of the Week: Mediterranean Zucchini Boats

PREP TIME 20 minutes
COOK TIME: 40 minutes
TOTAL TIME: 1 hour

Ingredients:

  • 3-4 large zucchini
  • 1/2 cup uncooked quinoa, rinsed well under cold water
  • 1/4 cup diced shallot or onion
  • 1 clove of garlic, grated or minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 cup sun dried tomatoes, chopped
  • Zest of a lemon + 2 tablespoons of juice
  • 1 cup canned chickpeas, rinsed and drained
  • 1/4 cup kalamata olives, chopped
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped parsley
  • 2 tablespoons toasted pine nuts

Instructions:

  1. Preheat oven to 400° F. Cut the zucchini in half lengthwise and use a spoon to scoop out the middle leaving a 1/4 inch border all the way around. Sprinkle salt onto the flesh and let them sit for 10-15 minutes. Prepare the quinoa while you wait.
  2. In a large saucepan, sauté the shallot and garlic in a couple teaspoons of olive oil. When they’re soft and fragrant, add in the quinoa, cumin, oregano, smoked paprika, salt and pepper, and sun dried tomatoes. Stir together and toast the quinoa for 30 seconds and then pour in 1 cup of water. Bring the quinoa to a boil then cover with a lid and lower the heat and let it simmer for 15 minutes.
  3. While the quinoa cooks par-bake the zucchini. Start by using a paper towel to blot out the excess liquid from the inside of the zucchini. Spray a sheet pan with cooking oil or line it with foil. Place the zucchini halves onto the sheet cut side up and bake for 10 minutes. Remove from the oven.
  4. After the quinoa is cooked, add in the lemon zest and juice, chickpeas, olives, feta, and parsley. Fluff everything together with a fork and then divide the filling into the zucchini boats. Drizzle the tops of them with a little olive oil and then place the sheet pan back into the oven and bake another 10 minutes or until the zucchini is tender.
  5. Remove the zucchini boats from the oven and garnish with toasted pine nuts, extra feta and parsley.

Nutrition Information:

CALORIES: 299
FAT: 10g
CARBOHYDRATES: 42g
FIBER: 8g
SUGAR: 9g
PROTEIN: 13g

 

Original recipe from Recipe Runner can be found here!

Recipe of the Week: Instant Pot Greek Chicken

Fall off the bone chicken in an hour? Sign us up! This Greek chicken serves up perfectly with a high-fiber grain, like quinoa or farro, and a side of vegetables. Enjoy!

Active time: 20 minutes
Total time: 1 hour, 5 minutes

Ingredients:

  • 1 medium lemon
  • 1 (6-inch/15cm) fresh rosemary sprig
  • 2 (6-inch/15cm) fresh oregano sprig
  • 2 medium garlic cloves, peeled
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 (4-pound/1.8kg) whole chicken, giblets and neck removed from cavity, if present
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, sliced
  • 1/4 cup (104g) pitted Castelvetrano olives, smashed
  • 1 tablespoon vinegar-packed capers, rinsed and drained

Directions

  1. Zest the lemon onto a cutting board. Cut the lemon in half and juice it into a measuring cup. Add enough water to make 1/2 cup, set aside. Pull the rosemary and oregano leaves off the woody stems and discard stems. Mound the herbs and garlic on top of the lemon zest and chop everything together until the mixture is a coarse paste. Put the mixture in a small bowl, add the pepper and salt and stir to combine.
  2. Carefully slide your fingers under the skin of the chicken covering the breast, thighs and drumsticks. Stuff the lemon zest-herb mixture under the chicken skin, spreading evenly. Tuck the wings tips under the chicken. Remove the blobs of yellow fat inside the cavity of the chicken and discard. Stuff the spent lemon halves into the cavity, tie the ends of the drumsticks together with kitchen string. Spray a trivet with handles with cooking spray and place the chicken breast side up on the trivet. Set aside.
  3. Put the olive oil in the Instant Pot and adjust to high heat. Add the onions and cook, stirring frequently, until they are tender and beginning to brown, 4 minutes. Press cancel. Add the lemon juice-water mixture and scrape up any browned bits on the bottom of the pot. Add the olives and capers and stir to combine. Place the chicken on the trivet in the pot. Lock the lid and make sure the pressure valve is sealed. Select pressure cook, adjust to high pressure for 24 minutes.
  4. When the cooking program ends, allow the pressure to dissipate naturally for 15 minutes. Release any remaining pressure. Wearing oven mitts, lift the chicken on the trivet out of the pot. Place on a rimmed baking sheet. Use a slotted spoon to fish out the onions, capers and olives and transfer to a small gravy boat. Set aside. Pour the cooking liquid into a gravy separator. If you don’t have a gravy separator, pour the sauce into a large glass measuring cup and spoon off the fat floating on top.
  5. Pour the defatted sauce back into the Instant Pot, add the onion-olive mixture, select saute, and adjust to medium heat. Simmer uncovered while finishing the chicken.
  6. Set broiler to high and adjust an oven rack to the upper third of the oven. Broil the chicken, rotating the baking sheet once, until the chicken is golden brown, 3 minutes. Remove from oven. Carve the chicken, discarding the skin and bones. Serve with the sauce.

 

Serves: 6 | Serving Size: 1/6 of the chicken (131g), 1/4 cup (59ml) sauce

Nutrition (per serving): Calories: 206, Fat: 13g, Carbohydrate: 10g, Protein: 17g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: Turkey Stuffed Peppers

Easy weeknight dinner on the table in less than an hour? Sign me up! This classic recipe for stuffed peppers uses lean turkey and whole grains to create a healthy meal that will feed the family.

TOTAL TIME: 1 hour

Ingredients

  • 1 lb 93% lean ground turkey
  • 1 garlic (minced)
  • 1/4 onion (minced)
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 3 large sweet red bell peppers
  • 1 cup reduced sodium chicken broth (divided)
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked brown rice
  • Olive oil spray
  • 6 tbsp  part skim shredded cheddar cheese

Instructions

  1. Heat oven to 400°F.
  2. Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
  3. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat until it is completely cooked through.
  4. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
  5. Combine cooked rice and meat together.
  6. Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
  7. Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
  8. Carefully remove the foil and serve right away.

Nutrition:

Serving: 1/2 pepper, Calories: 221 calories
Carbohydrates: 19g, Protein: 18g, Fat: 3g
Original recipe from Skinny Taste can be found here!

Recipe of the Week: Spinach & Quinoa Scramble

Let’s add some protein to your breakfast! Quinoa and eggs paired with fresh veggies make this morning scramble satisfying and flavorful. Bonus points? Pair this meal with a citrus fruit such as grapefruit or an orange which helps the body better absorb the spinach’s calcium and iron.

Ingredients

  • 1/2 cup quinoa
  • 1 large egg
  • 3 large egg whites
  • 2 tablespoons shredded Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/2 large red bell pepper, chopped
  • 2 cups fresh spinach, chopped
  • 1 stalk green onion, chopped

Directions 

  1. In a small pot, bring 3/4 cups water to a boil over high heat. Add the quinoa and return to the boil, then cover and reduce to low. Cook for 15 minutes, then uncover and fluff, all the water should be absorbed. Let cool, uncovered.
  2. In a medium bowl, whisk the egg and egg whites until mixed, then stir in Parmesan cheese and thyme. Stir in the cooled quinoa. Reserve.
  3. Coat a large saute pan with a spritz of olive oil then set over medium-high heat; add the bell pepper, spinach and green onion. Stir for 2 minutes, until the peppers soften. Add the quinoa mixture and stir, reduce the heat to medium. Scrape the pan as you scramble the mixture. Cook until the eggs are done and the mixture looks dry, about 3 minutes.

Serves: 2
Serving size: 1 1/2 cups

Nutrition: Calories: 258
Total Fat: 7g; Cholesterol: 96mg; Sodium: 230mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 3g; Protein: 18g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: Lemon Chicken Piccata

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings

Ingredients

  • 5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)
  • Sea salt and black pepper to taste
  • 3 Tbsp blanched almond flour
  • 2 Tbsp tapioca flour
  • 3 Tbsp ghee divided
  • 4 cloves garlic minced
  • 1 small onion chopped (about 1/2 cup)
  • 1 cup chicken bone broth
  • Juice of 1 lemon about 2 Tbsp
  • 1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk. It can also be purchased separately
  • 1 1/2 tsp stone ground mustard (optional, flavor boost only, omit if you don’t like mustard)
  • 1/4 cup capers drained
  • Sea salt and black pepper to taste

Instructions

  1. Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
  2. Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca for dredging. Add 2 Tbsp of the ghee to the skillet.
  3. Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown – adjust the heat if you need to avoid over-browning. Remove the chicken to a plate and set aside.
  4. Lower the heat to medium low and add the remaining ghee. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
  5. Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using). Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice or veggie noodles. Enjoy!

Nutrition

Calories: 308 calories, Fat: 19g, Sodium: 365mg, Carbohydrates: 7g, Protein: 28g

 

 

Original recipe from Paleo Running Mama can be found here!