Lynbrook | New Hyde Park | NY

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RECIPE OF THE WEEK: FIRECRACKER SALMON WITH PEACH AVOCADO SALSA

This week enjoy firecracker salmon with peach avocado salsa. This is a perfect dish that will surely make your weekend barbeque pop!

Prep Time: 15 min   Cook Time: 15 mins  Total Time: 30 mins  Servings: 4  

Calories: 416 kcal     Protein: 31.9 g   Carbohydrates: 12.9 g    Fat: 27.9 g  

Ingredients

  • For the salmon:
  • 1 ½ pounds salmon
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons balsamic vinegar
  • ½ tablespoon honey
  • 3 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • ½ teaspoon cayenne pepper
  • 1 teaspoon freshly grated ginger
  • For the peach salsa:
  • 1 avocado, diced
  • 1 peach, diced
  • 3 tablespoons finely diced red onion
  • 1 jalapeño, seeded and diced
  • 2 tablespoons finely diced cilantro
  • 1 lime, juiced
  • Salt & freshly ground black pepper, to taste

Instructions

  • Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.
  • Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour
  • While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined.
  • Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. 
  • Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a full meal. Serves 4.

Read this recipe at ambitiouskitchen here!

RECIPE OF THE WEEK: GRILLED STEAK KEBABS

This week enjoy grilled steak kebabs. A healthy simple dish that is perfect for the 4th of July weekend!

Prep Time: 15 min   Cook Time: 10 mins   Servings: 4  

Calories: 183 kcal     Protein: 25 g   Carbohydrates: 11 g    Fat: 6 g  

Ingredients/ Equipment:

For the Kebabs:

  • 1 ¼ lbs. Sirloin steak, trimmed and cut into 1 ¼-inch cubes
  • 1 small red onion, cut into 1-inch pieces
  • 2 medium bell peppers, any color, cut into 1-inch pieces

For the Marinade:

  • 2 Tbsp. tamari or soy sauce (substitute coconut aminos for Whole30)
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. Worcestershire sauce (replace with coconut aminos for Whole30)
  • ½ tsp. garlic powder
  • ½ tsp. dried Italian seasoning
  • ¼ tsp. black pepper

Directions:

  1. Cut steak into 1-inch cubes. Add to a shallow bowl and set aside.
  2. Prepare the marinade by whisking marinade ingredients together in a bowl. Pour over the steak and allow it to marinate for at least 30 minutes (and up to 8 hours) in the fridge.
  3. Preheat the grill to medium-high heat (400-450?).
  4. Assemble kebabs by threading the steak, onions, and bell peppers onto skewers* alternating as you go.
  5. Place kebabs directly on the grate of the preheated grill and cook 4-5 minutes per side until the desired degree of doneness.

You can find the full recipe at therealfooddietitians here!

RECIPE OF THE WEEK: BEST TURKEY BURGERS

This week enjoy the best turkey burgers! A great healthier dish option to make this Memorial Day!

Prep Time: 15 min    Cook Times: 15 min    Total Time: 30 mins    Servings: 12  

Calories: 184 kcal     Protein: 21 g   Carbohydrates: 2 g    Fat: 10 g  

Ingredients/ Equipment:

  • 3 pounds ground turkey
  • ¼ cup seasoned bread crumbs
  • ¼ cup finely diced onion
  • 2 egg whites, lightly beaten
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, peeled and minced
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Directions:

  1. Gather all ingredients.
  2. Mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper together in a large bowl.
  3. Form into 12 patties.
  4. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
  5. Serve hot and enjoy!

You can find the full recipe at https://www.allrecipes.com/recipe/39748/actually-delicious-turkey-burgers/

RECIPE OF THE WEEK: HIGH PROTEIN PEACH TOAST

This week enjoy high protein toast. A perfect 5 minute breakfast that fresh, flavorful, and packed with protein!

Prep Time: 5 min    Total Time: 5 mins    Servings: 2 slices     

1 Serving = Calories: 225 kcal     Protein: 14 g   Carbohydrates: 23 g      Fat: 9 g  

Ingredients/ Equipment:

  • 2 slices bread of choice
  • ½ cup cottage cheese
  • 1 medium peach thinly sliced
  • 1.5 tablespoon hemp seeds
  • 1 teaspoon hot honey
  • mint leaves optional
  • broccoli sprouts optional

Directions:

  1. Toast both slices of bread until golden brown. Add ¼ cup of cottage cheese to each slice of toast.
  2. Add a thin layer of peaches on top of the cottage cheese (½ peach per slice).
  3. Sprinkle half of the hemp seeds on each slice of toast. Top with fresh mint and broccoli sprouts if using and drizzle with hot honey!

You can find the full recipe at nourishedbynoc here!

RECIPE OF THE WEEK: SHEET-PAN ROASTED SHRIMP & CAULIFLOWER WITH A MEYER LEMON SALSA

This week enjoy sheet pan roasted shrimp & cauliflower with a Meyer lemon salsa. This paleo, gluten-free, and healthy dish is a perfect fast meal to make for the family!

Prep Time: 4 min     Cook Time: 13 mins  Total Time: 17 mins         Servings: 3     

Calories: 323 kcal     Protein: 31 g   Carbohydrates: 1 g      Fat: 20 g  

  • 1 lb. shrimp
  • 1 head cauliflower about 4 cups florets
  • 3 tbsp olive oil, divided
  • 1 clove garlic, crushed
  • 1/2 tsp salt, divided
  • 1/4 tsp 
  • 1/4 tsp crushed red pepper flakes
  • 2 tsp meyer lemon zest

Meyer Lemon Salsa

  • 1 meyer lemon
  • 1/3 cup fresh parsley, chopped
  • 1 tbsp 
  • 1/4 tsp sea salt
  • 1 small shallot, diced
  • 1 tbsp capers
  • 1 tbsp meyer lemon juice

Directions:

  • Preheat oven to 400°
  • Prepare cauliflower by cutting in half and then slicing through the head lengthwise making 1/2? thick slices of cauliflower (as you would if you were making cauliflower steaks)
  • Toss cauliflower with 2 tbsp olive oil, 1/4 tsp sea salt, 1/4 tsp black pepper, 1/4 tsp crushed red pepper, 1 tsp lemon zest.
  • Lay in a single layer on sheet tray. Roast for 5 minutes
  • Prepare shrimp by tossing with 1 tbsp olive oil, 1 clove crushed garlic, 2 tsp lemon zest, and a 1/4 tsp sea salt. 
  • Remove cauliflower from oven after 5 minutes push to the side and add shrimp to the same sheet tray, making sure shrimp is in a single layer. Return to oven for an additional 8 minutes. 
  • While shrimp and cauliflower are cooking prepare Meyer lemon salsa by dicing your Meyer lemon (SKIN ON) and tossing together with all remaining ingredients
  • Toss shrimp and cauliflower with salsa. Eat immediately or reserve in fridge for up to 4 days.

You can find the full recipe at abraskitchen here!

RECIPE OF THE WEEK: CROCK POT CORNED BEEF & CABBAGE

This week enjoy crock pot corned beef and cabbage. This super convenient and tasty dish is a perfect dish for ST Patrick’s day!

Prep Time: 10 min       Cook Time: 5 hrs 30 mins     Total: 5 hrs 40 mins     Servings = 6    

Calories: 294.5 kcal     Protein: 18 g   Carbohydrates: 19 g      Fat: 16.5 g  

Ingredients/ Equipment:

  • 2 lbs lean corned beef brisket, fat trimmed
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 small head cabbage, cut into 6 wedges
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns, or spice mix if it comes with one

Directions:

  • In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
  • Cover and cook on high 4 hours.
  • Add cabbage, cook on high 1 hour 20 minutes more, until tender.
  • Remove meat, and let it rest for 5 minutes. Then slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

You can find the full recipe at skinnytaste here!

RECIPE OF THE WEEK: BAKED COD WITH CHORIZO & WHITE BEANS

This week enjoy baked cod with chorizo and white beans. A great flavorful high protein recipe that creates a rich and smoky dish.

Cook Time: 20 min     Additional Time: 20mins       Total: 40 mins          Servings = 4    

Calories: 293 kcal     Protein: 30 g   Carbohydrates: 18 g      Fat: 8 g  

Ingredients/ Equipment:

  • 1 teaspoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 2 ounces Spanish chorizo (see Tips) or turkey kielbasa, diced
  • 1 teaspoon chopped fresh thyme
  • 1 pint grape tomatoes, halved
  • ½ cup dry white wine, divided
  • 1 15-ounce can great northern beans, rinsed
  • ½ teaspoon salt, divided
  • 1 1/4 pounds cod, cut into 4 pieces (see Tips)
  • Freshly ground pepper, to taste

Directions:

  1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
  3. Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

You can find the full recipe at eatingwell here!

RECIPE OF THE WEEK: HIGH PROTEIN PASTA

This week enjoy high protein pasta. A super healthy twist on your traditional pasta dish will have you crushing your macro goals!

Prep Time: 10 min   Cook Time: 20 mins   Total: 30 mins   Servings = 4    

Calories: 543 kcal     Protein: 60 g   Carbohydrates: 48 g      Fat: 16 g  

Ingredients/ Equipment:

  • 8 ounces high protein pasta such as Banza
  • 1 tablespoon olive oil or neutral cooking oil of choice
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon Italian seasoning
  • 1 (16-ounce) container low-fat cottage cheese 2 cups
  • ½ cup grated Parmesan cheese plus additional for serving
  • ½ cup milk I used 2%
  • 1 garlic clove roughly chopped, about 1 teaspoon
  • ½ cup chopped sun-dried tomatoes; pat dry if packed in oil; if dehydrated cover with boiling water to rehydrate, then drain and pat dry
  • 2 cups spinach roughly chopped or torn
  • ½ cup chopped fresh basil

Directions:

  • Bring a large pot of salted water to a boil. Cook pasta according to al dente according to package instructions. RESERVE 1 CUP OF THE PASTA COOKING LIQUID (don’t forget!), then drain. Rinse the pasta well so it doesn’t become gummy (if using regular wheat/semolina pasta, no need to rinse it).
  • Meanwhile, heat the oil in a large skillet over medium-high. Add the chicken, Cajun seasoning, and Italian seasoning. Stir to combine, then saute the chicken until golden on all sides and cooked through, about 4 minutes. Turn off the heat.
  • In a blender or food processor, combine the cottage cheese, Parmesan cheese, milk, and garlic. Blend until smooth.
  • To the pan with the chicken, add the cooked noodles and sundried tomatoes. Pour the cottage cheese sauce over the top. Warm gently over low, thinning with the reserved pasta water if needed.
  • Stir in the spinach a few handfuls at a time, allowing it to wilt. Sprinkle with basil and enjoy hot with additional Parmesan to taste.

You can find the full recipe at https://www.wellplated.com/high-protein-pasta/#wprm-recipe-container-164975