Lynbrook | New Hyde Park | NY

recipe

Recipe of the Week: Harvest Quinoa Salad

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 6 Servings

Calories: 552kcal

Ingredients

  • 1 cup uncooked quinoa
  • 1 delicata or acorn squash halved, seeded + cut into half circles
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • pinch of ground cayenne to taste
  • kosher salt + pepper
  • 1 1/2 cups baby kale
  • 1 apple cored + thinly sliced
  • arils from 1 pomegranate
  • 1/4 cup toasted pumpkin seeds or roasted pistachios
  • 8 ounces halloumi cheese sliced (omit if vegan)
  • 1 avocado sliced

Turmeric Tahini Dressing

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric
  • kosher salt + pepper

Instructions

  1. Cook quinoa according to package directions.
  2. Preheat the oven to 425 degrees F.
  3. On a baking sheet, toss together the squash, olive oil, maple, cinnamon, cayenne and a good pinch of salt + pepper. Place in the oven and roast for 25-30 minutes, tossing twice throughout cooking until the squash is tender and lightly caramelized.
  4. In a large bowl, combine the warm quinoa, roasted squash, kale, apples, pomegranate arils and pumpkin seeds. Gently toss to combine.
  5. Heat a medium skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain on to paper towels.
  6. Top the quinoa with the fried Halloumi and avocado and drizzle with the turmeric tahini dressing. Garnish with a handful of pomegranate arils if desired. Serve warm or at room temperature.
  7. To make the dressing: In a blender combine the tahini, turmeric, lemon juice, apple cider vinegar, turmeric, salt and pepper. Add 2 tablespoons water and blend until smooth, adding water to thin the dressing until it is pourable. Taste and adjust salt + pepper to your liking.

Nutrition

Calories: 552kcal | Carbohydrates: 42g | Protein: 16g | Fat: 32g

Original recipe from Half Baked Harvest can be found here!

Superfood Triple Berry Chia Pudding

PREP TIME: 20 mins

CHIL TIME: 5 hrs

Ingredients:

  • 1 cup unsweetened almond/coconut milk beverage
  • 3/4 cup fresh blueberries (blackberries and raspberries)
  • 2 tbsp chia seeds
  • 5-6 drops liquid stevia (or sugar/honey to taste)

Instructions:

  1. Combine the almond-coconut milk together with the chia seeds and fruit in a glass jar with a lid.
  2. Cover and shake well, set aside for 15 minutes.
  3. Give it another good shake then refrigerate overnight or at least 5-6 hours.
  4. Divide into 2 bowls or glass serving dishes and serve.
  5. Enjoy!

Nutrition:

Calories: 110kcal, Carbohydrates: 12g, Protein: 4g, Fat: 5g

Original recipe from Skinny Taste can be found here!

Recipe of the Week: California Burger Wraps

TOTAL TIME: 30 min

YIELD: 4 servings

It’s super quick to throw these wraps together for a healthy lunch. Serve with a side salad or homemade sweet potato fries to create a balanced meal!

Ingredients:

  • 1 pound lean ground beef (90% lean)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 Bibb lettuce leaves
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons Miracle Whip Light
  • 1/2 medium ripe avocado, peeled and cut into 8 slices
  • 1/4 cup chopped red onion
  • Chopped cherry tomatoes

Directions:

  1. In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties.
  2. Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and, if desired, tomatoes.

Original recipe from Taste of Home can be found here!

Recipe of the Week: Grilled Chicken Caprese Pasta Salad

Yield: 6 to 8

Prep Time: 45 mins

Cook Time: 15 mins

Total Time: 1 hour

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 3/4 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • kosher salt and pepper
  • 1 pound spiral pasta, cooked
  • 12 to 16 ounces grape or cherry tomatoes, cut in half
  • 8 ounces fresh mozzarella, balls cut in half
  • 1 large handful fresh basil, about 2/3 cup basil leaves, chopped

Instructions 

  1. Prep the chicken first! You can make this a day or two before – even just marinating it or marinating it and grilling it. Place the chicken into a baking dish or resealable bag. Whisk together the olive oil, vinegar, garlic, dried basil and a big pinch of salt and pepper. Measure out about ¼ cup of the dressing and pour it over the chicken. Reserve the rest and store it in a sealed container in the fridge. This is your pasta salad dressing!
  2. Marinate the chicken for at least 30 minutes, or even overnight. When ready to grill, preheat your grill to the highest setting. Once the grill is hot, add the chicken (let the marinade run off into the dish) and grill for about 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F. Once the chicken is done, let it rest for 5 to 10 minutes. Then cut it into chunks.
  3. While the chicken is cooking, you can cook your pasta! You can also cook it the day before and store it in the fridge. You can also chop the tomatoes and the basil!
  4. Now it’s time to layer or assemble the pasta salad. I like to do layers of the pasta, chunked chicken, tomatoes, mozzarella and basil, then repeat. But of course, you can also just toss everything together!
  5. Once it is layer or tossed, drizzle it with the remaining dressing. Toss to serve and serve immediately, or store in the fridge until ready to serve.
  6. Note: if you assemble the pasta ahead of time, I would wait to add the fresh basil until right before serving!

Original recipe from How Sweet Eats can be found here!

Recipe of the Week: Buffalo Zucchini Chicken Burgers

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Servings 4

Ingredients

  • 1 pound 93% lean ground chicken (don’t use 99%, it will be too dry)
  • 1/2 cup shredded zucchini, squeezed of excess moisture with a paper towel
  • 2 tablespoons buffalo sauce
  • 1/4 cup finely diced yellow onion
  • ½ teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 4 slices sharp cheddar cheese
  • For assembly:
  • 4 hamburger buns of choice
  • 4 tablespoons buffalo sauce, for topping
  • 1 large avocado, sliced
  • Butter lettuce
  • Sliced red onion

Instructions

  1. Preheat grill to medium high heat (~400 degrees F). Brush the grates with olive oil to prevent sticking.
  2. Make the burgers by adding the ground chicken/turkey, shredded zucchini, buffalo sauce, onion, garlic, cumin, salt and pepper to a large bowl. Mix with your hands until evenly combined. Divide into 4 equal portions and shape into 1/2 inch patties.
  3. Grill over medium-high heat for 6-8 minutes per side or until burgers are cooked through and a meat thermometer reads 165 degrees F. During the last few minutes of cooking the chicken burgers, add a slice of cheddar cheese on top of each burger patty; cover the grill for about 1 minute while the cheese melts.
  4. Place the onion on the bottom of the bun, then the burgers, top with a little bit of extra buffalo sauce, avocado and lettuce. Serve immediately. Great with sweet potato fries or fresh fruit!

Nutrition Facts

Per Serving (1 burger with whole grain bun + toppings)

Calories: 502

Fat 23.2g

Carbohydrates 41g

Protein 37.2g

Original recipe from Ambitious Kitchen can be found here!

Recipe of the Week: Zucchini and Corn Fiesta Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 servings

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 3 small-medium size zucchinis, sliced into 1/4 inch thick coins
  • 1 jalapeño, seeds and ribs removed, finely chopped
  • 2 minced garlic cloves
  • 1/4 tsp. kosher salt
  • 1 1/2 cups frozen/thawed corn
  • 1 pint cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese

Chili-Lime Vinaigrette

  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 1/2 tsp. chili powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground cumin
  • 3 Tbsp. finely chopped fresh cilantro, plus more for garnish

Instructions

  1. Heat 2 Tbsp. oil in a large skillet over medium. Add zucchini; cook 5 to 7 minutes, stirring only occasionally, until golden-brown and tender. Add jalapeño and garlic; cook 2 more minutes, until aromatic. Stir in corn, cook 1 minute, until heated through. Season with salt and transfer mixture to a bowl.
  2. Prepare Chili-Lime Vinaigrette by combining olive oil, lime juice, chili powder, salt, cumin, and cilantro in a small bowl; stir with a whisk.
  3. Add tomatoes and feta cheese to zucchini mixture. Pour dressing on top and gently toss to combine. Garnish with additional cilantro, if desired.

Nutrition

Serving: 0.5cup, Calories: 150kcal, Carbohydrates: 16g, Protein: 5g, Fat: 8g

Original recipe from Dishing Out Health can be found here!

Creamy Asparagus and Pea Soup

PREP TIME: 5 minutes

COOK TIME: 25 minutes

TOTAL TIME: 30 minutes

Ingredients:

SOUP

  • 2 Tbsp olive or avocado oil
  • 12 ounces asparagus (trimmed // 1 large bundle yields ~12 ounces)
  • 10 ounces fresh or frozen peas (2 cups yield ~10 ounces)
  • 4 cloves garlic (minced)
  • 1 medium shallot (thinly sliced)
  • Salt + Pepper
  • 1 1/2 cups unsweetened plain almond milk
  • 1 1/2 cups vegetable broth
  • 1-2 Tbsp nutritional yeast (optional // for a slightly cheesy flavor)
  • 1/2 medium lemon (optional // juiced // for brightness)

GARLIC HERB CROUTONS (optional)

  • 2 cups bread (any kind // cubed)
  • 1/4 cup olive oil (or other neutral oil)
  • 1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil

Instructions:

  1. Preheat oven to 400 degrees F & spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat. Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
  2. Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
  3. Add peas, vegetable broth and almond milk and season with salt and pepper once more.
  4. Transfer soup to blender (that is safe for blending hot liquids – it should have a lid that allows steam to escape) along with asparagus. Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
  5. Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low. Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
  6. If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
  7. Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
  8. Spread on a clean baking sheet and bake or 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
  9. Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days.

Nutrition (1 of 4 servings)

Calories: 143, Carbohydrates: 16.4 g, Protein: 9.2 g, Fat: 5.5 g

Original recipe from Minimalist Baker can be found here!

Salmon with Curried Yogurt & Cucumber Salad

Total Time: 20 minutes

Serves: 4

Ingredients

  • 1?¼ pounds sustainable wild or farmed salmon, cut into 4 portions 
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ½ cup sliced cucumber
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced shallot
  • ½ cup low-fat plain yogurt
  • 2 tablespoons lemon juice 
  • ¼ teaspoon curry powder

Directions

  1. Preheat grill to medium-high.
  2. Brush salmon with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper.
  3. Grill the salmon, turning once, until just cooked through, about 6 minutes.
  4. Meanwhile, combine cucumber, cilantro and shallot with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper in a medium bowl. Whisk yogurt, lemon juice, curry powder and the remaining 1/8 teaspoon each salt and pepper in a small bowl.
  5. Serve the salmon with the yogurt sauce and the cucumber salad.

Nutrition Facts

Serving Size: 4 oz. salmon, 2 Tbsp. yogurt and 2 Tbsp. cucumbers

Per Serving: 258 calories

Protein 30.2g; Carbohydrates 4.2g; Fat 12.7g

Original recipe from Eating Well can be found here!