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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: Vegetarian Gyros

Looking for dinner that’s an easy, meatless meal? Think Greek! These Vegetarian Gyros are made with strips of Portobello mushrooms and a homemade Tzatziki Sauce. Just top with fresh veggies and dinner is served!

Prep: 25 mins
Cook: 12 mins
Total: 30 mins
Servings: 4 gyros

INGREDIENTS:

For the Gyros

  • 8 ounces portobello mushroom caps (2 large or 3 medium caps), don’t remove gills
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon Greek seasoning*
  • 4 pita bread rounds
  • Toppings: sliced tomato, thinly sliced red onion, sliced cucumber, crumbled feta cheese

For the Tzatziki Sauce

  • ½ cup grated English cucumber, squeezed to remove water
  • ½ cup plain Greek yogurt
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh dill
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

INSTRUCTIONS:

  1. Preheat the oven to 400 degrees and line a large baking sheet (or two smaller baking sheets) with parchment paper.
  2. Gently rub portobello caps with a paper towel to remove any dirt. It is not necessary to remove the gills (they will add more flavor). Slice each portobello into ¼-inch-thick strips (and no thicker than ?-inch-thick strips).
  3. In a bowl, gently toss portobello strips with oil and Greek seasoning. Spread out portobello strips and pieces in an even layer on the baking sheet(s) – it’s OK to place them somewhat close together as they will shrink during cooking. Bake the portobello strips for 12 minutes.
  4. While the portobello strips are baking, prepare the tzatziki sauce. In a small bowl, combine all of the sauce ingredients; mix gently to combine.
  5. To serve, heat pita rounds directly on the rack in the hot oven for 1 minute. Divide the baked portobello strips among the pita rounds and top with tomato slices, red onions, cucumber, feta, and a drizzle of Tzatziki Sauce.

NOTE: Make your own Greek seasoning: combine 1 tsp dried oregano, ½ tsp dried onion flakes (or onion powder), ½ tsp garlic powder, ¼ tsp dried dill, ¼ tsp marjoram, ¼ tsp dried thyme.

NUTRITION INFORMATION

Serving Size: 1 gyro with 1/4 cup Tzatiki sauce

Calories: 377

Fat: 8 g, Carbohydrate: 66 g, Protein: 15 g

Original recipe from the Real Food RDs can be found here!

Recipe of the Week: Double Tomato Pesto Spaghetti

This fresh recipe features end of summer zucchini and cherry tomatoes, plus a delicious sun-dried tomato pesto. Served over zucchini noodles and spaghetti, it’s light and delicious as a main dish or served on the side!

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 minutes
Yield: 4

INGREDIENTS:

Pasta and zucchini noodles:

  • 8 ounces whole grain spaghetti
  • 1 large zucchini

Pesto:

  • 2/3 cup walnuts
  • 2 pints (4 cups) cherry or grape tomatoes
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/4 cup oil-packed sun-dried tomatoes, rinsed and drained
  • 2 garlic cloves, roughly chopped
  • 1/2 teaspoon finely grated lemon zest
  • 1 to 2 tablespoons lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt, to taste
  • Freshly ground black pepper, to taste

Garnishes:

  • 1/2 cup lightly packed basil leaves, larger leaves torn into small pieces
  • Freshly grated Parmesan cheese, optional
  • Olive oil, for drizzling

INSTRUCTIONS:

  1. Bring a large pot of salted water to boil for the spaghetti. Cook the pasta until al dente, according to package directions. Drain and transfer to a large serving bowl. Turn the zucchini into noodles with a spiralizer, a julienne peeler, or grate the long way on a large box grater.
  2. Toast the walnuts: In a medium skillet over medium heat, cook the walnuts, stirring occasionally, until they smell nice and fragrant, about 7 minutes. Set aside to cool.
  3. Cook the cherry tomatoes: In a large saucepan over medium-high heat, combine the cherry tomatoes, olive oil and a pinch of salt. Cover the pot and cook, stirring occasionally, until the tomatoes have burst open and they are cooking in their own juices, about 7 to 8 minutes. Set aside.
  4. In a food processor, combine the walnuts, half of the cooked tomatoes, sun-dried tomatoes, garlic, lemon zest, 1 tablespoon lemon juice, red pepper flakes, 1/4 teaspoon salt and several twists of freshly ground black pepper. Blend until the mixture is pretty smooth, then season to taste with additional lemon juice, salt and/or pepper until the flavors really sing (if that doesn’t do the trick, add some more sun-dried tomatoes). Blend again.
  5. Pour the pesto over the spaghetti and toss to combine. If you’ll be consuming this dish in one sitting, go ahead and toss in all of the zucchini noodles now, too. (If you plan on having leftovers, store the zucchini noodles separately from the rest as they will let out more water).
  6. Pour the rest of the cherry tomatoes on top of the dish, and sprinkle the basil over them. Toss gently, and divide the mixture into bowls. Top individual bowls with Parmesan or nutritional yeast, if you’d like, and a light drizzle of olive oil. Serve immediately.

Nutrition Information:

Calories: 673

Fat 25g, Carbs 99.3g, Protein 20g

Original recipe from Cookie & Kate 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!

Peach & Brussels Crunch Salad

Enjoy this summer salad for lunch, as a side dish on its own, or paired with your favorite protein! It’s sweet, savory and the perfect blend of flavors.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 4 servings

Ingredients:

For the dressing:

  • ¼ cup tahini
  • 2-3 Tbsp fresh lemon juice
  • 1-2 Tbsp pure maple syrup or honey
  • 1 teaspoon dijon mustard
  • 1 tablespoon poppy seeds
  • ¼ teaspoon onion powder
  • ½ teaspoon salt
  • 2-3 tablespoons water, to thin the dressing

For the salad:

  • 1 pound brussels sprouts, outer yellow leaves and stems removed, and shredded
  • 2 cups sliced peaches (2-3 medium peaches)
  • 1/3 cup feta crumbles

For the nut crunch mixture:

  • 1/3 cup sliced almonds
  • 1/4 cup raw pepitas (pumpkin seeds)
  • ½ tablespoon pure maple syrup
  • Sea salt

Instructions

  1. In a small bowl mix together tahini, lemon juice, maple syrup/honey, dijon mustard, poppy seeds, onion powder, salt and water to thin the dressing. Taste and adjust depending if you like it sweeter.
  2. Next, shred the brussels sprouts by using a food processor and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
  3. Add brussels to a large bowl and pour the dressing all over. Use tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 10-15 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.
  4. Finally make your nut crunch mixture: place sliced almonds and pumpkin seeds in a skillet over medium heat. Toast for 3-5 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup and a pinch of sea salt. Stir for 30 more seconds to coat, then transfer to a plate or piece of parchment paper to cool for a few minutes. Some of the nuts will slightly stick together but this is what we want for the ‘nut crunch’ in the salad. Allow to cool for 5 minutes.
  5. Add the sliced peaches to the brussels salad along with the nut crunch mixture and feta crumbles and toss to combine. Enjoy!

 

Nutrition:
(Per Serving)
Calories: 326
Fat: 19.8g
Carbohydrates: 30.3g
Fiber: 8.9g
Sugar: 14.9g
Protein: 13.5g
Original recipe from Ambitious Kitchen can be found here!

Recipe of the Week: Instant Pot Greek Chicken

Fall off the bone chicken in an hour? Sign us up! This Greek chicken serves up perfectly with a high-fiber grain, like quinoa or farro, and a side of vegetables. Enjoy!

Active time: 20 minutes
Total time: 1 hour, 5 minutes

Ingredients:

  • 1 medium lemon
  • 1 (6-inch/15cm) fresh rosemary sprig
  • 2 (6-inch/15cm) fresh oregano sprig
  • 2 medium garlic cloves, peeled
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 (4-pound/1.8kg) whole chicken, giblets and neck removed from cavity, if present
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, sliced
  • 1/4 cup (104g) pitted Castelvetrano olives, smashed
  • 1 tablespoon vinegar-packed capers, rinsed and drained

Directions

  1. Zest the lemon onto a cutting board. Cut the lemon in half and juice it into a measuring cup. Add enough water to make 1/2 cup, set aside. Pull the rosemary and oregano leaves off the woody stems and discard stems. Mound the herbs and garlic on top of the lemon zest and chop everything together until the mixture is a coarse paste. Put the mixture in a small bowl, add the pepper and salt and stir to combine.
  2. Carefully slide your fingers under the skin of the chicken covering the breast, thighs and drumsticks. Stuff the lemon zest-herb mixture under the chicken skin, spreading evenly. Tuck the wings tips under the chicken. Remove the blobs of yellow fat inside the cavity of the chicken and discard. Stuff the spent lemon halves into the cavity, tie the ends of the drumsticks together with kitchen string. Spray a trivet with handles with cooking spray and place the chicken breast side up on the trivet. Set aside.
  3. Put the olive oil in the Instant Pot and adjust to high heat. Add the onions and cook, stirring frequently, until they are tender and beginning to brown, 4 minutes. Press cancel. Add the lemon juice-water mixture and scrape up any browned bits on the bottom of the pot. Add the olives and capers and stir to combine. Place the chicken on the trivet in the pot. Lock the lid and make sure the pressure valve is sealed. Select pressure cook, adjust to high pressure for 24 minutes.
  4. When the cooking program ends, allow the pressure to dissipate naturally for 15 minutes. Release any remaining pressure. Wearing oven mitts, lift the chicken on the trivet out of the pot. Place on a rimmed baking sheet. Use a slotted spoon to fish out the onions, capers and olives and transfer to a small gravy boat. Set aside. Pour the cooking liquid into a gravy separator. If you don’t have a gravy separator, pour the sauce into a large glass measuring cup and spoon off the fat floating on top.
  5. Pour the defatted sauce back into the Instant Pot, add the onion-olive mixture, select saute, and adjust to medium heat. Simmer uncovered while finishing the chicken.
  6. Set broiler to high and adjust an oven rack to the upper third of the oven. Broil the chicken, rotating the baking sheet once, until the chicken is golden brown, 3 minutes. Remove from oven. Carve the chicken, discarding the skin and bones. Serve with the sauce.

 

Serves: 6 | Serving Size: 1/6 of the chicken (131g), 1/4 cup (59ml) sauce

Nutrition (per serving): Calories: 206, Fat: 13g, Carbohydrate: 10g, Protein: 17g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: No Bake Energy Bites

These No Bake Energy Bites are a team favorite! They are so easy to whip up and made with wholesome, nutritious ingredients. Have 1 or 2 as a quick snack or a healthy dessert. Did we mention they are so delicious?!
Servings: 20 servings
Prep: 10 minutes
Ready in: 20 minutes

Chocolate Chip Oatmeal Balls

Ingredients:

  • 1/2 cup creamy peanut butter (opt for natural)
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats (raw)
  • 2/3 cup toasted , sweetened shredded coconut
  • 1/2 cup ground golden flaxseed meal (try Bob’s Red Mill)
  • 6 Tbsp mini chocolate chips

Instructions:

  1. In a mixing bowl, stir together peanut butter, honey and vanilla extract.
  2. Add remaining ingredients and stir until evenly coated.
  3. Transfer mixture to refrigerator or freezer and chill until mixture has firmed up a bit, about 30 minutes.
  4. Remove from refrigerator and shape into 1-inch balls.
  5. Store in refrigerator in an airtight container.

 

Original recipe can be found here! Check out the original recipe for ideas on substitutions or nutritional swaps.