Lynbrook | New Hyde Park | NY

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Recipe of the Week: Healthy Pumpkin Bread

PREP: 15 mins
COOK: 55 mins
TOTAL: 1 hr 10 mins
SERVINGS: 10 slices (1 8×4-inch loaf)

Ingredients:

  • 2 tablespoons canola oil (or melted and cooled coconut oil)
  • 1/2 cup honey
  • 1 large egg (at room temperature)
  • 1/3 cup plain non-fat Greek yogurt (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pumpkin puree
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves or allspice
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups white whole wheat flour

Instructions:

  1. Preheat oven to 325*F. Lightly coat an 8×4 inch loaf pan with baking spray.
  2. In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
  3. Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.
  4. Spread the batter into the prepared loaf pan.
  5. Bake for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!

Nutrition:

SERVING: 1 slice (of 10)

CALORIES: 161kcal, CARBOHYDRATES: 30g, PROTEIN: 4g, FAT: 4g

Original recipe from Well Plated can be found here!

Recipe of the Week: Ground Turkey Sloppy Joes

Yields: 6 servings

INGREDIENTS:

Ground Turkey Sloppy Joes
  • 2 tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, pressed
  • 1 lb. lean ground turkey or chicken
  • 1 tbsp. chili powder
  • 1/4 tsp. ground cinnamon
  • 1 (8-ounce) can tomato sauce
  • 1/4 c. sweet relish
  • 2 tsp. Worcestershire sauce
  • 2 tbsp. red wine vinegar, divided
  • 3 Persian cucumbers, thinly sliced
  • 1/2 c. thinly sliced red onion
  • 6 thick slices toast or split burger buns

DIRECTIONS:

  1. Heat oil in a large skillet over medium heat. Add yellow onion, bell pepper, and carrot. Season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add garlic and cook, stirring occasionally, until fragrant, 30 seconds. Add turkey and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add chili powder and cinnamon. Cook, stirring occasionally, 1 minute. Add tomato sauce and relish.
  3. Simmer until beginning to thicken, 2 to 4 minutes. Stir in Worcestershire and 1 tablespoon vinegar.
  4. Toss together cucumbers, red onion, and remaining tablespoon vinegar in a bowl. Season with salt. Let sit, tossing occasionally, 4 to 6 minutes.
  5. Spoon meat mixture on top of toast and top with pickles.

Original recipe from Country Living can be found 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: Ultimate Fall Salad

Get creative with your ingredients, using seasonal fall produce to make a satisfying, healthy meal. Plan ahead and prep for lunch the next day.

Active Time: 30 min
Total Time: 45 min
Yield: 6 servings

Ingredients:

  • 1 small butternut squash (optional buy pre-cubed)
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 bunch chopped kale (about 6 cups)
  • 3/4 cup chopped walnuts
  • 1 1/2 cups cooked farro
  • 1/2 cup dried cranberries
  • 2 cups chopped apples (about 2-3 apples)
  • 4 ounces shredded Pecorino-Romano cheese
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon Dijon mustard
  • 2 tablespoon chopped shallot

Directions:

  1. Peel, scoop out seeds, and cube butternut squash. Toss in 2 tbsp extra virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper. Spread on baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown.
  2. In a medium skillet over medium heat, toast walnuts until golden brown and fragrant.
  3. Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in a bowl.
  4. For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot, 1/4 tsp salt, and 1/4 tsp pepper in a bowl until fully combined.
  5. Dress salad immediately, or keep dressing on the side and dress your salad as you go.

Nutrition Facts:

Calories: 394
Fat: 24g
Protein: 11g
Carbohydrates: 44g

Original recipe from Cooking Light 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: Shakshuka Skillet Eggs

Breakfast for dinner? Serving brunch for a crowd? Try this flavorful North African baked egg dish! It’s loaded up with sautéed peppers, tomatoes and spices

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4

Ingredients:

  • 3 Tbsp Olive oil
  • 1 red onion, diced
  • 1 large red bell pepper, thinly sliced or diced
  • 1 large yellow bell pepper, sliced or diced
  • 4 garlic cloves, rough chopped
  • 3/4 tsp salt, more to taste
  • cracked pepper to taste
  • 1 tsp cumin
  • 1 tsp sugar
  • 1 tsp smoked paprika
  • 1/2 tsp aleppo chili flakes (optional)
  • 3 medium tomatoes diced small with juices (or one 14-ounce can diced tomatoes with juices)
  • 1/3 cup water
  • 2 tablespoons fresh basil ribbons, chopped cilantro or Italian parsley
  • 4 –6 Extra large organic eggs

Instructions:

  • Preheat oven to 375F
  • In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender.
  • Add all spices, sugar and salt.
  • Cook for 2 more minutes. Add fresh tomatoes and water.
  • Simmer on low for 10-15 minutes, uncovered, adding more water if it gets too dry or thick. You want a saucy, stew-like consistency. After tomatoes cook down, taste, it should be full-flavored, so adjust salt, spices, and sugar if necessary.
  • With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt and cracked pepper and Aleppo chili flakes.
  • Bake until egg whites are become opaque and are cooked (~8-10 minutes) and yolks are still soft.
  • Remove from oven and top with fresh basil.

Nutrition Facts:

Serving Size: 1.5 eggs
Calories: 250
Fat: 14.9g
Carbohydrates: 17.7g
Protein: 12.2g

Original recipe from Feasting at Home can be found here!

Recipe of the Week: Summer Roasted Tomato Tart

Looking for a way to enjoy late summer tomatoes? Check out this roasted tomato recipe below! Great to serve as a side dish or appetizer.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8

Ingredients:Tomato & Butternut Squash Quiche

  • 1 pre-made pie crust, thawed
  • 4 ounces Gruyere cheese, shredded
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon dried thyme
  • 4–5 medium firm tomatoes, cored and sliced
  • 1 tablespoon olive oil
  • salt and pepper
  • fresh basil – optional

Instructions:

  1. Preheat oven to 400 degrees.
  2. Lightly spray a 10-inch tart pan with a removable bottom. Press pie crust into the pan, and slightly up the sides.
  3. Spread the grated cheese evenly over the pie crust with the cheese, and then sprinkle with garlic powder, nutmeg, and thyme.
  4. Arrange tomato slices over cheese in an overlapping pattern. Season with salt and pepper, and drizzle with the olive oil.
  5. Bake 45-50 minutes until crust is golden and tomatoes are soft but retain their shape.
  6. After removing from the oven, add fresh basil if desired.
  7. Let tart cool to room temperature before slicing and serving.

Nutrition:

Calories: 173 cal/ serving
Carbohydrates: 10g, Protein: 5g, Fat: 11g, Cholesterol: 15mg, Sodium: 134mg
Original recipe from Craving Something Healthy 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!