Lynbrook | New Hyde Park | NY

recipes

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!

Recipe of the Week: Roasted Cauliflower & Black Bean Fajitas

 Servings: 4

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Ingredients

  • 1 medium head of cauliflower, cut into florets (about 3 to 4 cups)
  • 2 bell peppers (red, orange, yellow)
  • 1 sweet onion
  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons fresh lime zest
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 can black beans, drained and rinsed
  • ¼ cup chopped fresh cilantro, plus more for serving
  • 1 avocado, sliced for serving
  • lime wedges, for serving
  • warm tortillas, for serving
  • cotija cheese, for serving
  • sour cream, for serving

Instructions 

  1. Preheat the oven to 425 degrees F. Prep a baking sheet by lining with foil or spray. You can also use two baking sheets for this recipe, to ensure that the vegetables roast properly and don’t steam instead.
  2. In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
  3. Place the cauliflower florets in a bowl and the peppers and onions on the sheet pan. You can toss everything together and roast. Drizzle half of the marinade on the cauliflower florets and half on the peppers and onions. Toss everything well and make sure every bit is coated.
  4. Keep the onions and peppers on one side while the cauliflower is on the other side.
  5. Roast for 15 to 20 minutes, then toss and roast for another 10 more, or until soft and slightly charred. Remove the baking sheet and place the black beans on it (anywhere works). Return the pan to the oven for 5 to 10 minutes.
  6. Once the vegetables are done, assemble your fajitas! Start with cauliflower and some avocado slices, add the peppers and onions on top. Spritz with lime, sprinkle with cotija cheese and top with sour cream and fresh cilantro if you wish.

Original recipe from How Sweet Eats can be found here!

Recipe of the Week: Monster Cookie Protein Balls

Ready for back to school? This healthy, fun snack is perfect to pack in your lunch box and give yourself a little energy boost!

Prep Time: 25 minutes

Servings: 20 protein balls

INGREDIENTS:

  • 1 ½ cups old-fashioned rolled oats
  • 3 tablespoons ground flaxseed
  • 1 tablespoon chia seeds
  • Pinch of sea salt
  • ¼ cup vanilla whey protein powder 
  • ¾ cup natural creamy peanut butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ¼ cup candy-coated chocolate pieces 
  • ¼ cup mini chocolate chips
  • 1–2 tablespoons water, if needed

INSTRUCTIONS:

  1. To the bowl of a food processor or blender, add the oats, ground flaxseed, chia seeds and salt. Pulse 10-15 times until some of the oats are broken into very small pieces while some may remain relatively intact. 
  2. To a medium bowl add the oats mixture, whey protein powder, peanut butter*, honey and vanilla. Stir with a wooden spoon or mix with clean hands until well combined. If the dough does not stick together, add ½ tablespoon of water at a time and stir until the dough sticks together easily when formed into a ball.
  3. Stir in the candy-coated chocolate pieces and chocolate chips. Roll the dough into 20 balls using about 2 tablespoons of dough per bite (about 25-28 g in dough weight per ball). If the dough sticks to your hands, simply dampen your hands slightly with water to prevent sticking.
  4. Store balls in a covered container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.

NUTRITION INFORMATION:

Serving Size: 1 protein ball

Calories: 142

Fat: 7 g, Sodium: 15 mg, Carbohydrate: 16 g, (Fiber: 3 g, Sugar: 7 g), Protein: 5 g

Original recipe from the Real Food RDs 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: Broccoli Quinoa Tabbouleh

Ingredients

  • 1/2 cup quinoa
  • 2 cups chopped broccoli
  • 1/2 cup fresh parsley, chopped
  • 1 14-ounce can no-salt chickpeas, drained
  • 1 medium cucumber, seeded and chopped
  • 1 medium tomato, chopped
  • 1 green onion, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice

Directions

  1. In a small pot, place 3/4 cup water and bring to a boil. Add the quinoa, return to a boil, then cover tightly and reduce heat to low for 15 minutes.
  2. While the quinoa cooks, place the broccoli florets in the food processor and pulse to mince to the size of rice. (Chop by hand if you do not have a food processor.)
  3. When the quinoa is done, quickly stir in the broccoli and let stand for 1 minute. Transfer to a large bowl to cool. When it’s reached room temperature, add the parsley, chickpeas, cucumber, tomato and green onion; toss to mix.
  4. Drizzle the olive oil and lemon over the bowl and toss to coat. Serve or refrigerate for up to 3 days.

Serves: 6 | Serving Size: 1 cup

Nutrition (per serving): Calories: 195; Total Fat: 5g; Protein: 9g

Original recipe from My Fitness Pal 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: Salmon Couscous Salad

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

  • 1 cup uncooked couscous
  • 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
  • 3/4 tsp. kosher salt, divided
  • 1 (12-oz.) fillet salmon, skin-on
  • 2 tsp. za’atar spice
  • 1/2 English cucumber, sliced into coins and then quartered
  • 3/4 cup fresh parsley, roughly chopped
  • 1/3 cup fresh dill, finely chopped
  • 1/3 cup minced red onion

Feta Dressing

  • 1/3 cup extra-virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 2 tsp. honey or maple syrup
  • 1 garlic clove, minced
  • 1/4 tsp. each kosher salt and black pepper
  • 1/3 cup crumbled feta cheese

Instructions

  1. Prepare Couscous: In a medium saucepan, bring 1 1/4 cups water, 1 Tbsp. olive oil, and 1/4 tsp. salt to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Transfer to a large bowl to slightly cool.
  2. Cook Salmon: Pat salmon dry with a paper towel. Rub with 2 tsp. olive oil, and season with za’atar spice and 1/2 tsp. salt. You can cook salmon one of two ways: under the broiler or on the stovetop:
    • Broil Salmon: Preheat broiler with oven rack 6 inches from heat. Place fillet, skin side down, on a foil-lined baking sheet. Broil to desired degree of doneness, 8 to 10 minutes.
    • Sauté Salmon: Heat 1 to 2 Tbsp. of olive oil in a skillet over medium-high. Place salmon, skin side-down, in pan and cook for about 3 minutes, until the flesh turns from translucent to opaque all the way up the sides. Gently flip salmon (usually a fish spatula, ideally), turn off heat, and cook for another 3 to 4 minutes, or until fully cooked.
    • Once the salmon is cooked, let rest for about 5 minutes before using a fork to flake into small pieces.
  3. Prepare Feta Dressing: In a medium bowl, combine olive oil, lemon juice, Dijon mustard, honey, garlic, salt and pepper; whisk to combine. Stir in feta cheese.
  4. Assemble Salad: To the bowl with cooled couscous, add cucumber, parsley, dill, and red onion; toss well. Add flaked salmon and dressing; gently stir to combine. Taste and adjust seasonings as needed. Garnish with extra crumbled feta and/or herbs, if desired.

Nutrition

Serving: 1 cup | Calories: 420kcal | Carbohydrates: 21g | Protein: 23g | Fat: 26g

Original recipe from Dishing Out Health can be found here!