ingredients
- servings: 4
- 1 cup water
- 1/2 cup quinoa
- 2 cups broccoli florets
- 1 cup fresh parsley
- 1/4 cup walnuts
- 2 tablespoons olive oil, or more as needed
- 1 cup diced tomato
- 1 cup diced baby cucumber
- 1/4 cup sliced leeks
- 1/4 cup crumbled blue cheese, or more to taste
- sea salt to taste
recipe
preparation time: 20 mins cook time: 20 mins ready time: 1 hr
- bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. cool to room temperature.
- place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add broccoli, cover the saucepan, and steam until broccoli is tender, 2 to 4 minutes. cool to room temperature.
- puree parsley, walnuts, and olive oil together in a blender or food processor until sauce is smooth.
- stir quinoa, broccoli, tomato, cucumber, and leeks together in a large bowl. pour parsley sauce over quinoa mixture and toss to coat completely. sprinkle blue cheese over the top and season with sea salt.
ingredients
- servings: 16
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 3 ounces blue cheese
- 1/2 cup butter, melted
- 1/2 cup finely chopped black olives
- 2 tablespoons finely chopped green onions
- 1 teaspoon garlic salt
- 2 dashes worcestershire sauce
- 1 cup chopped walnuts
recipe
preparation time: 15 mins ready time: 45 mins
- in a large bowl, mix the cream cheese, cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and worcestershire sauce. cover, and refrigerate 30 minutes, until firm.
- form the mixture into 2 balls, and roll in the walnuts to coat.
ingredients
- servings: 4
- 2 (8 ounce) packages frozen artichoke hearts
- 1 1/2 cups fat-free cottage cheese
- 4 ounces herbed goat cheese (chevre)
- 4 teaspoons dijon mustard
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, crushed
- 1 tablespoon worcestershire sauce
- 1/3 cup light mayonnaise
- 1/3 cup fat-free half-and-half
- 1 cup chopped chives
- salt and pepper, to taste
- 1/4 cup grated parmesan cheese
recipe
- preheat oven to 350 degrees.
- cook artichokes according to package directions; chop roughly. set aside.
- in a food processor, mix all ingredients except artichokes and parmesan cheese until smooth.
- stir in artichokes. pour mixture into a 9-inch baking dish. sprinkle with parmesan.
- bake for 30 minutes. if top hasn't browned, put under broiler.
- let sit for 15 minutes before serving (it may be watery when first removed from the oven). serve with toasted whole-wheat pita chips.
ingredients
- servings: 4
- 8 ounces ice-cold sushi-grade yellowfin tuna steak, diced
- 1/4 cup coconut milk, or to taste
- 2 tablespoons chopped cashews
- 2 tablespoons sliced red onion
- 1 tablespoon minced serrano pepper
- 1 tablespoon torn cilantro leaves
- 2 teaspoons grated fresh ginger
- salt to taste
- 1 lime, juiced
- 1 pinch red pepper flakes
recipe
preparation time: 20 mins ready time: 20 mins
- stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. drizzle in remaining coconut milk until desired consistency is reached. transfer tartare to a bowl and sprinkle red pepper flakes over the top.
ingredients
- servings: 1
- 1/2 cup baby spinach leaves
- 1/2 cup arugula
- 1 clove garlic, slivered
- 1 bone-in chicken thighs with skin
- 1/4 teaspoon seasoned salt
recipe
preparation time: 10 mins cook time: 50 mins ready time: 1 hr
- stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. sprinkle with seasoned salt.
- bake chicken thigh in the oven set at 350 degrees f (175 degrees c) until no longer pink at the bone and the juices run clear, about 50 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
ingredients
- servings: 4
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 pinch sea salt
- 1 cup butter, softened
- 1 cup light brown sugar, packed
- 1 cup white sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chunks
- 1 cup sweetened shredded coconut
- 1 cup pecans, chopped
recipe
preparation time: 15 mins cook time: 10 mins ready time: 55 mins
- preheat oven to 375 degrees f (190 degrees c). line baking sheets with a silicone baking mats or parchment paper.
- whisk flour, cocoa powder, baking soda, and salt together in a bowl.
- beat butter, brown sugar, white sugar, eggs, and vanilla extract together in a bowl with an electric mixer until light and fluffy. add flour mixture to butter mixture, 1/4 cup at a time, until dough is well-combined. gently stir chocolate chunks, coconut, and pecans into dough. scoop dough in 1-inch balls prepared baking sheets.
- bake in the preheated oven until cookies are set, 8 to 10 minutes. cool completely.
ingredients
- servings: 6
- 1 head romaine lettuce, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can sweet corn, drained
- 1 red bell pepper, chopped
- 1 cup peeled, shredded jicama
- 1 cup shredded carrots
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 3 limes, divided
- 1 (6 ounce) package cooked chicken breast strips (such as foster farms®)
- 2 tablespoons barbeque sauce
- 1 avocado - peeled, pitted, and cubed
recipe
preparation time: 20 mins cook time: 1 min ready time: 21 mins
- mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. juice 2 limes and drizzle juice over salad; toss lightly.
- combine chicken and barbeque sauce in a microwave-safe bowl; heat in microwave until chicken is warmed through, about 45 seconds.
- arrange chicken and avocado on top of the salad and squeeze remaining lime over salad.
