Lynbrook | New Hyde Park | NY

recipe

Recipe of the Week: Chocolate Avocado Mousse

Ingredients:

  • 1/2 cup semisweet chocolate chips
  • 4 very ripe (8 ounce) avocados, peeled and pitted
  • 1/2 cup agave
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup almond milk
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • Fresh raspberries, for garnish

Directions:

  1. Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.
  2. Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed.
  3. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve.

 

Original recipe can be found here!

Recipe of the Week: Kung Pao Chicken

Ingredients:

  • 3 (6-ounce) boneless, skinless chicken breasts, thinly sliced into
    bite-size pieces
  • Salt and pepper, to taste
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon chili paste
  • 1 tablespoon honey
  • 2 tablespoons sesame oil, divided
  • 2 tablespoons minced garlic, divided
  • 24 ounces fresh green beans, ends trimmed
  • 1 teaspoon sesame seeds
  • Optional garnish: crushed peanuts or cashews

  Directions:

  1. Season chicken with salt and pepper. Set aside.
  2. Prep stir-fry sauce by mixing together soy sauce, Sriracha, chili paste and honey in a small bowl. Set aside.
  3. Place 1 tablespoon sesame oil and 1 tablespoon minced garlic in a large skillet or wok on medium-high heat.
  4. Add chicken, and sauté for about 5 minutes. Remove chicken (it will only be partially cooked), and set aside.
  5. Place the remaining tablespoon of sesame oil and garlic in the pan and turn to high heat. Add green beans, and sauté for 5–7 minutes, or until they begin to soften. Add chicken, and continue to cook for 5 more minutes, or until the chicken is cooked all the way through.
  6. Add stir-fry sauce, and reduce heat to medium-low. Cook for a few more minutes, until the sauce has reduced and thickened slightly. Add sesame seeds, and let sit for at least 5 minutes, so the sauce can thicken a bit more. Serve hot.
  7. Garnish with peanuts or cashews as desired.

Nutrition Information:
Serves: 4
Serving Size: 1/4 recipe
Calories: 375; Total Fat: 20g; Sodium: 495mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 8g; Protein: 30g

 

Original recipe from MyFitnessPal.com

 

Recipe of the Week: Apple Oatmeal Bars

Ingredients

  • 1 cup oat flour
  • 1 1/2 cups old-fashioned oats
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1 medium apple, diced
  • 1/2 cup naturally sweetened apple butter

Directions

  1. Preheat oven to 325°F. Grease an 8-by-8-inch baking dish with coconut oil or cooking spray.
  2. Combine oats, oat flour, sugar, cinnamon, nutmeg and baking soda in a large bowl.
  3. Add applesauce, maple syrup, coconut oil and apple. Stir until combined.
  4. Set aside a heaping half-cup of the oat mixture, then press the rest evenly into the prepared pan. Top with apple butter, spreading evenly with a spoon or spatula.
  5. Sprinkle the rest of the oat mixture on top.
  6. Bake for 30 minutes. Cool completely on a wire rack before cutting into 12–16 bars.
  7. Store in the refrigerator.

Nutrition Information
Serves: 12
Serving Size: 1 bar
Per serving: Calories: 160; Total Fat: 6g; Carbohydrate: 24g; Sugar: 10g; Protein: 3g

 

Original recipe from MyFitnessPal.com

Recipe of the Week: Mushroom Burger

Total Time: 40 minutes
4 servings

INGREDIENTS:

  • 4 large Portobello mushrooms caps, wiped cleaned
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 cup plain nonfat Greek-style yogurt
  • 1 tablespoon chopped fresh rosemary
  • 1 lime, zested and juiced
  • 4 large slices whole-grain bread, each cut in half
  • 1 cup baby arugula
  • 1 large tomato, cut into 8 slices
  • 1 red onion, thinly sliced
  • 1/2 cup roasted red pepper strips, drained

DIRECTIONS:

  1. Preheat the grill to medium-high heat.
  2. Place the mushrooms in a baking dish or pie plate. Whisk together the vinegar, oil, salt and pepper until blended. Brush the mushrooms with the vinegar mixture; let stand for up to 15 minutes.
  3. Place the mushrooms on the grill rack and grill until tender, 4 to 6 minutes per side. Transfer to a plate.
  4. Meanwhile, combine the yogurt, rosemary and zest and juice of the lime in a small bowl until blended. Brush the bread slices with the yogurt mixture. Layer half the slices with the mushrooms, arugula, tomatoes, onions and red pepper strips. Top with the remaining bread slices. Serve immediately.

 

Recipe of the Week: Triple-Berry Summer Salad

Prep Time: 15 minutes

Serves: 4

Ingredients:

  • 9oz baby spinach, torn
  • 1 cup sliced strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup chopped basil
  • 1 avocado, chopped
  • 4oz goat cheese

Directions

  1. Divide baby spinach between plates
  2. Top with berries, almonds, basil and chopped avocado.
  3. Crumble goat cheese on top then dress with salad dressing. Try a strawberry balsamic vinegar, but any olive-oil based vinaigrette will be great!

Original recipe from Iowa Girl Eats can be found here!

Recipe of the Week: Pork Tenderloin with Maple-Chipotle Sauce

Prep time: 10 minutes
Cook time: 20 minutes
Makes: 6 servings

Ingredients:

  • 1/2 cup plus 2 tablespoons pure maple syrup
  • 1/4 cup plus 2 tablespoons cider vinegar
  • 1 tablespoon coarse-grain mustard
  • 2 large garlic cloves, minced
  • 2 teaspoons minced canned chipotles plus 2 teaspoons sauce
  • 2 pork tenderloins, about 12 ounces each, trimmed
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Nonstick cooking spray

Directions:

  1. In a heavy zip-top bag, combine 1/2 cup of the maple syrup, 1/4 cup of the vinegar, and the mustard, garlic, and chipotles with sauce. Add the pork, turning to coat well. Refrigerate overnight, turning the meat in the bag once or twice.
  2. Transfer pork to paper towels and pat dry; brush each side with the canola oil. Pour the marinade into a medium skillet. Add remaining maple syrup and vinegar and the salt and black pepper. Bring to a boil. Let sauce boil 1 minute; set aside.
  3. Heat a grill to medium and mist with cooking spray. Grill pork, turning 2 to 3 times, until just cooked through, 15 to 20 minutes, or until a meat thermometer reaches 150 to 155 degrees. Brush pork with sauce in the final minutes of cooking. Transfer pork to a cutting board, tent with foil, and let rest 10 minutes.
  4. Slice pork into 1/4-inch slices and serve with remaining sauce.

 

Nutrition facts per serving: 259 calories, 23g protein, 23g carbohydrate, 7g fat

 

Original recipe from Fitness Magazine

Recipe of the Week: Orange Chicken Spicy Skewers

Prep Time: 10 minutes

Cook Time: 10 minutes


Ingredients:

  • 1 Orange
  • 1 lb Chicken Breasts
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 1/2 tsp Cumin
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Low Sodium Soy Sauce

Directions:

  1. Soak wooden skewers in water for at least 20 minutes.
  2. Slice orange into 16 bite size pieces. Cut up the chicken into 1 inch cubes. Alternate adding the orange and chicken on to the skewers.
  3. In a bowl, combine the rest of the ingredients. Brush kabobs with the mixture until each piece of chicken is coated.
  4. Place on a pre-heated grill on each side for about 5-8 minutes or until chicken is no longer pink.

Nutrition Facts:

  • Calories: 217
  • Carbohydrates: 4
  • Fat: 5
  • Protein: 43

 

Recipe of the Week: Turkey Taco Salad

Prep/Total Time: 30 min.
Yield: 4 servings

Ingredients:

  • 12 ounces ground turkey
  • 1 medium sweet red pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1/3 cup chopped onion
  • 3 garlic cloves, minced
  • 1-1/2 cups salsa
  • 1/2 cup canned kidney beans, rinsed and drained
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 8 cups torn romaine
  • 2 tablespoons fresh cilantro leaves
  • Optional toppings: chopped tomatoes and shredded cheddar cheese

Directions:

  1. In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain.
  2. Stir in salsa, beans, chili powder and cumin; heat through.
  3. Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.