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Recipes

Spring Fruit Avocado Salad

4/30/2018

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Spring Fruit + Avocado Salad
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This easy Spring Fruit + Avocado Salad has avocado, sweet mango, fragrant red strawberries, healthy hemp seeds, spicy arugula and a lively maple-mustard dressing. (Funny thing is, this salad is so flavorful, the dressing is actually optional. A little spritz of lemon and some EVOO and you could be good to go.) Feel Good Bowl. This cheerful bowl is packed with antioxidants, flavor and color! This is one salad you will just want to eat straight from the big bowl you tossed it in. Fall in love with your salad bowl and try this salad this week..Read more »

This is a summary, images and full post available on HHL website!




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April 30, 2018 at 03:47PM
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3 Ways to Make Avocado Toast with California Ripe Olives

4/30/2018

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3 Ways to Make Avocado Toast with California Ripe Olives
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This recipe is brought to you in partnership with The California Olive Committee.

Slices of creamy, ripe avocado atop hearty, toasted bread is a beautiful thing. But why stop there?

The three versions we’re sharing here make a meal out of toast – one recipe with a fried egg and green olives, another with tomatoes and an olive relish, and a third with pan-seared corn, olives, and queso fresco.

Mild but tangy California Ripe Olives are, of course, the common denominator. Both black ripe olives and green ripe olives are a natural pairing with avocados — after all, they’re neighbors! Both love the warm California sun and grow beautifully in the rich California soil.

3 Ways to Make Avocado Toast - assemble your ingredients

These amped up toasts might not seem like a morning quick fix, since most of the components can be made ahead, it’s easy enough to roll out of bed and treat yourself to a hearty breakfast. They’re also more than substantial enough for lunch or brunch.

Or here’s an idea: Host an avocado toast brunch and make all three toppings!

Set out piles of toasts, dishes with all the prepared toppings, and recipe cards telling them what to do. Let guests mix and match. All you’ll need to do is fry up some eggs and top each plate as it comes by. No one will go home hungry, that’s for sure!





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April 30, 2018 at 02:33PM
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Texas Stacked Enchiladas with Corn and Black Beans

4/30/2018

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Texas Stacked Enchiladas with Corn and Black Beans
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Vegetarian Stacked Enchiladas

In my early days of cooking, I had a friend from California who introduced me to what she called Texas Enchiladas. Instead of the usual filled and rolled enchiladas, the tortillas were fried, dipped in sauce, sandwiched with filling and then stacked in layers.

I have not been able to discover the exact origin of this version of enchiladas, but I think they are popular in Northern Mexico, west Texas and in New Mexico.

The bottom line: delicioso!

Continue reading "Texas Stacked Enchiladas with Corn and Black Beans" »





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April 30, 2018 at 09:06AM
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Gut Health 101

4/30/2018

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Gut Health 101
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Gut Health 101! Learn how the health of your gut affects your mood and mental health, and pick up a few easy tips for how to keep your gut happy and flourishing. One of the biggest takeaways from my health coach education was the importance of gut health. Your gut is often referred to as... CONTINUE READING

The post Gut Health 101 appeared first on Eating Bird Food.





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April 30, 2018 at 07:28AM
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Roasted Radish and Feta Salad

4/29/2018

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Roasted Radish and Feta Salad
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Have you ever roasted radishes? Their flavor transforms in the heat of the oven, turning juicy and sweet. Toss them with a vinaigrette and some feta for a light meal or side salad.

Photography Credit: Sally Vargas

A big part of learning to cook in my twenties came down to radishes. This was largely due to the fact that I could hit up the farmers market and buy a bunch of fresh radishes for a dollar.

I would use up the whole bunch: the radishes themselves would be my go-to veggie for a number of easy meals, while the tops would be added to salad greens, bowls of ramen, or sautéed with garlic.

Salad with Roasted Radishes

THE MAGIC OF ROASTING RADISHES

While the pungent, spicy flavor of radishes is always welcome in my salads and salsas, or even simply paired with bread and butter, I’ve found that roasting transformed them into an entirely different vegetable.

Roasted radishes lose much of their peppery bite and toothsome crunch. They become mouthwateringly juicy and surprisingly sweet, while maintaining a slight kick at the end.

Add a pinch of salt and some pepper, and you have a beautiful light lunch right there with a glass of Chardonnay.

TURNING ROASTED RADISHES INTO A SALAD

This roasted radish salad is a dish I trot out all spring. I find that feta is the perfect counterpoint to the sweetness of the roasted radishes, while chopped parsley and tarragon add a green verve in both flavor and appearance.

Due to its easy preparation and bold flavors, this salad is my workhorse side dish: it’s appealing for potlucks, pairs well with steak for date night, and works on its own as a light lunch.

Plus, the dish opens people’s eyes to the novelty of roasted radishes. In fact, I don’t think I’ve ever served this to someone who didn’t eventually make it themselves!

Salad with Roasted Radishes roast the radishes

BONUS TIP! Radish Greens

Don’t throw away your radish greens! They have a peppery bite and are fantastic quickly sautéed with olive oil and salt, or turned into pesto. They’re also great in salads when mixed with other greens.

SERVE WITH ANY OF THESE MAIN DISHES

Roasted Radish and Feta Salad Recipe

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Ingredients

For the salad:

  • 2 pounds radishes
  • 1 1/2 tablespoons olive oil
  • Good pinch of salt
  • Freshly cracked pepper
  • 3 ounces feta, crumbled
  • 2 tablespoons chopped fresh tarragon
  • 1/3 cup chopped fresh parsley

For the Lemon Vinaigrette:

  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon honey

Method

1 Roast the radishes: Preheat the oven to 400°F. Trim the tops and tails from the radishes (reserve the greens for another use), and cut the the radishes into halves (or quarters if your radishes are exceptionally large).

Toss the radishes with the olive oil, salt, and pepper. Place in a large baking dish and roast for 20 to 25 minutes.

Salad with Roasted Radishes roast the radishes

2 Prepare the vinaigrette: While the radishes are roasting, make the vinaigrette by placing all of the ingredients together in bowl and whisking them together. Taste and add more salt or pepper if needed. Set aside.

Note: This vinaigrette makes more than you’ll need for the salad. It will keep in the fridge for a few days. Just bring it to room temperature and whisk back together before serving.

How to Roast Radishes make the viniagrette

3 Assemble the salad: Once the radishes are cooked, allow them to cool for a few minutes before assembling the salad. (At this point, the radishes can also be cooled completely and refrigerated for up to 5 days.)

Combine the roasted radishes and crumbled feta in a salad bowl, and toss with a tablespoon or two of the vinaigrette. Taste and toss with additional dressing as needed. Scatter the herbs over the salad and toss to combine. If your radishes are still warm, the herbs will wilt; this is fine.

Serve warm or room temperature. Leftovers will keep for a few days in the fridge.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett





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April 29, 2018 at 09:10AM
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Korean Fried ChickenBut Even More Addictive

4/29/2018

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Korean Fried Chicken—But Even More Addictive

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In the past decade, recipes for Korean fried chicken have become a fixture on American menus. Nearly every Korean chef, from David Chang to Judy Joo, has his or her own fantastic version. Seattle chef Rachel Yang serves hers with a spicy peanut brittle; mŏkbar’s Esther Choi has a special-ordered whole fried chicken that is served stuffed with jujubes and rice. Deuki Hong continues to extend his love of fried chicken beyond his Sunday Bird take-out counter in San Franciso; he has another counter inside an H-Mart in Austin, Texas. Whether presented especially by a chef or taken to-go, it’s abundantly clear the love of this crowdpleaser runs deep and country-wide.

Here's my take on fried chicken (nuggets). Photo by Rocky Luten

So when it came time for me to approach making my own fried chicken recipe, I immediately thought of chicken nuggets. Most of us probably have sentimental place in our hearts for a hot, processed chicken nugget dipped in a big playground of sauces, right? I figure that’s why, whether I’m teaching a cooking class to children or catering food for an event attended by adults, my chicken nuggets are the first to disappear.

After experimenting with a few ways to make nuggets, I nailed down two tips for success. One: Since chicken breast is lean and can be notoriously dry and flavorless, the key is to bathe the chicken pieces overnight in a mix of mustard, pickle juice, and olive oil. This makes all the difference when it comes to tenderizing the meat. Two: Create a crust that makes the chicken taste just as good cold as it does hot. I took my mother’s light coating of rice flour and salt, but gave it my personal touch by adding rolled oats blitzed with a savory blend of spices. For a spicy coating, I add gochugaru (Korean hot pepper flakes) and cayenne.

As for the sauce, I wanted for it to stand its own, something even my picky father would try. It ended up unconsciously becoming my ode to a childhood love of sautéed Napa cabbage kimchi, paired with a fresh-made ranch dressing that I want to smother on everything but the kitchen sink. Because this recipe brings Korean and American flavors to the table exactly as I crave them, I’m calling it my own mark on the Korean fried chicken landscape.

9607e9b4 61ec 44f1 b8ee bfc332ae9562 2018 0419 spicy regular chicken nuggets kimchi bacon ranch 3x2 rocky luten 023

Chicken Nuggets with Warm Kimchi-Bacon Ranch Dip

Serves 6-8

Fried Chicken Nuggets (Regular & Spicy)

  • 1 tablespoon dijon mustard
  • 1/4 cup pickle juice (or substitute: 1/4 c. vinegar, 1 tbsp. honey, 1 tbsp. Kosher salt, and 2 tsp. black pepper)
  • 2 tablespoons extra virgin olive oil
  • 2 pounds boneless chicken breasts, cut into 1 1/2-inch pieces
  • 5 ounces Napa cabbage kimchi (for Spicy Nuggets)
  • 1 cup rice flour (+ 1/2 cup for first coating)
  • 1 tablespoon Kosher salt
  • 1 tablespoon black pepper
  • 1 cup rolled oats
  • 1/4 cup onion powder
  • 3 tablespoons garlic powder
  • 1/2 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon gochugaru, Korean red pepper flakes (for Spicy Nuggets)
  • 1/4 teaspoon ground cayenne pepper (for Spicy Nuggets)
  • 3 eggs
  • 1 cup vegetable oil

Kimchi Bacon Ranch Dip

  • 5 ounces napa cabbage kimchi (reserved from the Spicy Nuggets recipe, if they were priorly made)
  • 4 strips of bacon, cooked & broken-up
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh chives, minced
  • 1 teaspoon white vinegar
  • 1 teaspoon runny honey or agave nectar
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon mustard powder
  • Kosher salt
  • black pepper
  • 1 pinch fresh dill or parsley, chopped (optional)
Go to Recipe 

Tags: Chicken, Gluten-Free, Kid-Friendly

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April 29, 2018 at 01:35AM
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Skinnytaste Meal Plan (April 30-May 6)

4/28/2018

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Skinnytaste Meal Plan (April 30-May 6)
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Skinnytaste Meal Plan (April 30-May 6)

posted April 28, 2018 by Gina

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle Smart Points.

Good news for those of you asking, The Skinnytaste Meal Planner is back in stock. There was a misprint on the previous so we had to go back to the printer. It should be all fixed now!

I'm super excited to share the completely updated and revised Skinnytaste Meal Planner, Revised Edition a 52-week, daily meal planner to help you jump start your health goals by getting organized. Based on everyone's feedback about improving my previous Meal Planner, this revised planner was improved based on your feedback!

If you’re new to my meal plans, I’ve been sharing free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. You should aim for around 1500 calories* a day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

PS – If you want to make your own meal plan, you can search for recipes by course in the index.

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (4/30)
B: Yogurt Chocolate Chip Muffins (7) with 1 cup mixed berries (0)
L: Cilantro Chicken Salad (1) in a half a small (2 ounces) avocado (3)
D: Zucchini Casserole (2) and a hearty green salad (2)* with Buttermilk Ranch Dressing (1)
Totals: Freestyle Points 16, Calories 857**

TUESDAY (5/1)
B: Yogurt Chocolate Chip Muffins (7) with 1 cup mixed berries (0)
L: LEFTOVER Zucchini Casserole (2) and a hearty green salad (2) with Buttermilk Ranch Dressing (1)
D: Turkey Stuffed Peppers (5) with a simple green salad (2)***
Totals: Freestyle Points 19, Calories 883**

WEDNESDAY (5/2)
B: Yogurt Chocolate Chip Muffins (7) with 1 cup cubed cantaloupe (0)
L: LEFTOVER Turkey Stuffed Peppers (5) with a simple green salad (2)
D: BBQ Shrimp Skewers (1) with grilled corn on the cob (0) and 1 teaspoon butter (2)
Totals: Freestyle Points 17, Calories 807**

THURSDAY (5/3)
B: Yogurt Chocolate Chip Muffins (7) with 1 cup cubed cantaloupe (0)
L: LEFTOVER Turkey Stuffed Peppers (5) with 10 carrot sticks (0) and LEFTOVER Buttermilk Ranch Dressing (1)
D: Southwest Chicken Skillet (5)
Totals: Freestyle Points 18, Calories 842**

FRIDAY (5/4)
B: Greek Yogurt with Berries, Nuts and Honey
L: Chickpea Egg Salad (2) with an apple (0)
D: Honey-Teriyaki Salmon with Cauliflower Rice (4)
Totals: Freestyle Points 15, Calories 917**

SATURDAY (5/5)
B: Avena-Healthy Oatmeal Shake (4)
L: Light Spinach and Feta Frittata (2)  with 10 carrots sticks (0) and LEFTOVER Buttermilk Ranch Dressing (1)
D: DINNER OUT!
Totals: Freestyle Points 7, Calories 353**

SUNDAY (5/6)
B: PB & J Healthy Oatmeal Cookies (2) and fruit salad (0)#
L: LEFTOVER Chickpea Egg Salad (2) with an apple (0)
D: Asian Lettuce Wrap Chicken Chopped Salad (8)
Totals: Freestyle Points 13, Calories 985**

*Green salad (per serving) includes: 2 cups romaine, ¼ cup each: carrots, tomatoes, cucumber, chickpeas, ½ a scallion and 2 tablespoons sliced almonds.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Simple salad (per serving) includes 1 ½ cups mixed greens with ½ tablespoon olive oil and 1 teaspoon apple cider vinegar

#Fruit salad (per serving) includes ½ an apple and ¼ cup each: strawberries, blueberries and cantaloupe

Skinnytaste Meal Plan (April 30-May 6)

Google doc here.

Shopping List:

Produce

  • 1 large cantaloupe
  • 4 medium ears of corn
  • 7 apples
  • 2 medium ripe bananas
  • 1 head Boston or Bibb lettuce
  • 3 small limes
  • 1 large bunch scallions
  • 1 (3-pound) bag carrots
  • ¾ pound asparagus
  • 1 medium head cauliflower (or 4 cups riced)
  • 2 medium and 2 large zucchinis
  • 4 large sweet red bell peppers
  • 1 small head garlic
  • 1 large bag/clam shell mixed greens (you need 7 ½ cups)
  • 1 (2-inch) piece fresh ginger
  • 1 small bunch fresh Italian parsley
  • 1 small bunch fresh cilantro
  • 1 small red onion
  • 1 small and 2 medium heads romaine lettuce
  • 1 small (4 ounce) avocado
  • 1 small yellow onion
  • 1 large vine-ripened tomato
  • 1 small cucumber
  • 1 (6-ounce) container fresh blueberries
  • 1 (1-pound) container fresh strawberries
  • 1 (6-ounce) container fresh raspberries

Meat, Poultry and Fish

  • 10 ounces boneless, skinless chicken breasts
  • 1 pound 93% lean ground turkey
  • 1 pound raw jumbo peeled and deveined shrimp
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 pound (4) fresh wild salmon fillets
  • 1 pound ground chicken

Grains

  • 1 small box self-rising cake flour (Presto) (can sub regular cake or all-purpose flour)*
  • 1 box Heart Smart Bisquick
  • 1 small bag dry brown rice (you need 1 ½ cups cooked)
  • 1 small container quick oats*

Condiments and Spices

  • Extra virgin olive oil
  • Cooking spray
  • Olive oil spray (or get a Misto oil mister)
  • Kosher salt (I like Diamond Crystal)
  • Pepper grinder (or fresh peppercorns)
  • Honey
  • Vanilla
  • Light mayonnaise
  • Garlic powder
  • Cumin
  • Chili powder
  • Onion powder
  • White balsamic vinegar
  • Apple cider vinegar (I like Braggs)
  • Red wine vinegar
  • Unsulfured molasses
  • Natural hickory liquid smoke (I like Colgin)
  • Red pepper flakes
  • Cayenne pepper
  • Oregano
  • Smoked paprika
  • Cinnamon
  • Paprika
  • Sesame seeds (optional)
  • Low sodium soy sauce*
  • Mirin
  • Grapeseed or canola oil
  • Sesame oil
  • Hoisin sauce
  • Unseasoned rice vinegar
  • Sriracha sauce

Dairy & Misc. Refrigerated Items

  • 1 (32-ounce) container liquid egg whites
  • 1 dozen large eggs
  • 1 small wedge fresh Parmesan
  • 1 (17.5 ounce) and 1 (6-ounce) container nonfat Greek yogurt
  • 1 (16-ounce) carton 1% buttermilk
  • Cotija cheese (optional)
  • 1 (8-ounce) container fat free milk
  • 1 small box unsalted butter
  • 1 (8-ounce) container fat free sour cream
  • 1 small wedge or bag reduced fat cheddar cheese
  • 1 small container crumbled feta cheese

Frozen

  • 1 small bag corn (can sub 2 small ears fresh, if desired)
  • 1 (10-ounce) bag spinach

Canned and Jarred

  • 1 small jar chunky peanut butter
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5 ounce) can reduced sodium chicken broth
  • 1 (6-ounce) can or (4.6 ounce) tube tomato paste
  • 1 (8-ounce) can water chestnuts
  • 3 (15-ounce) cans chickpeas
  • 1 small jar reduced sugar jelly

Misc. Dry Goods

  • Baking soda
  • 1 small bag/box granulated sugar
  • 1 small bag semi-sweet chocolate chips
  • 1 small bag sliced almonds (use instead of walnuts in Greek yogurt parfait)
  • 1 small bag/container unsalted cashews (you need 2 tablespoons)

Non-Food Item

  • Bamboo skewers*Can sub gluten-free, if desired

posted April 28, 2018 by Gina





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April 28, 2018 at 12:58PM
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Meal Plan for May Week 1

4/28/2018

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Meal Plan for May Week 1
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This month, Megan Gordon is back with us sharing her weekly meal plans! Megan is a writer and recipe developer living in Seattle, WA, the author of Whole Grain Mornings, and mom to a 2-year-old. Please welcome Megan!

May, I thought you’d never come! While I’m not naive enough to think that we’ll magically start seeing warmer temperatures in Seattle anytime soon, it’s nice to see the flowers in bloom and the longer days always inspire slightly more leisurely cooking in the evenings.

We just got home from a family trip to Hawaii, which was great in so many ways, but I always struggle a bit in thinking through how to eat well and feed our toddler healthfully when we’re not in our home kitchen. We definitely ate out a great deal, and didn’t have much control over the menu (our son couldn’t have been more pleased with the frequency of French fries).

So this week, I’m excited to get back into the kitchen, relying on fresh seasonal produce and lighter protein-packed meals. Here’s what I’m thinking:





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April 28, 2018 at 09:11AM
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Carrot Top Pesto

4/27/2018

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Carrot Top Pesto
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Don't throw away those carrot tops! Make this delicious carrot top pesto with them to toss with pasta, beans, or eat straight up as a dip.

Photography Credit: Elise Bauer

While carrots are available all year round, the best season for carrots is in the spring, and in the spring you can often find carrots with their feathery green tops still attached.

(Cue Bugs Bunny chomping on a carrot, “what’s up doc?”)

If you happen to buy carrots with carrot tops, I urge you to think twice before throwing the carrot tops away! You’ve paid for them, and if they are still fresh and green, you may as well use them, right?

Fresh Young Carrots with carrot tops carrot greens

Carrots are in the same family (apiaceae) as parsnips, coriander, fennel, and parsley. Not surprisingly the carrot greens taste a lot like parsley!

A little bitter, a little carrot-y. Greens from younger carrots are milder than those from older carrots.

Carrot tops are high in vitamin C, vitamin K, and potassium. Use them as you would parsley, or in place of parsley in recipes. Strip the leaves from the tough stems, add them to stock or soup, put them in salads, or make chimichurri.

Or make this carrot top pesto. I promise you this pesto will change your mind forever about carrot greens.

Since carrot tops are slightly on the bitter side (like parsley), we are using equal amounts of baby spinach and tops for this pesto. You could also swap out some of the greens in other pesto recipes with carrot tops.

How to use carrot top pesto? Like any other pesto. Mix it with pasta, serve it as a dip, add it to baked smashed potatoes, toss it with white beans, or go all in with carrots and serve it as a spread over roasted baby carrots.

Carrot Top Pesto Recipe

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Ingredients

  • 1 cup (packed, about 40 g) carrot top greens, tough stems removed
  • 1 cup (packed, about 40 g) baby spinach
  • 1 large clove garlic, roughly chopped
  • 1/2 cup (63 g) roasted unsalted cashews
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (118 ml) extra virgin olive oil

Special equipment:

Method

1 Prep the carrot tops: Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.

prep carrot tops for carrot top pesto

2 Pulse greens, garlic, cashews, salt, pepper in food processor: Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.

3 Slowly add the olive oil: While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Carrot Top Pesto on Simply Recipes. Thank you!

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April 27, 2018 at 10:31AM
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Honey-Teriyaki Salmon with Cauliflower Rice

4/26/2018

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Honey-Teriyaki Salmon with Cauliflower Rice
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Honey-Teriyaki Salmon with Cauliflower Rice

4 Freestyle Points 324 Calories

Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it’s also good for you!

Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it's also good for you!

Salmon is my go-to fish, are fantastic sources of DHA, the omega-3 fatty acid that is essential for brain development. I rotate through all my salmon recipes, some of my favorites are Maple Soy Glazed Salmon, Healthy Salmon Quinoa Burgers, Seattle Asian Salmon Bowls, and Gochujang Glazed Salmon, just to name a few!

I prefer wild salmon over farmed, preferably Alaskan and usually get disappointed when I order out because I know I can make it better. The reasons, they usually overcook it and many restaurants don’t have wild salmon as an option, which makes all the difference in quality, taste and the health benefits.

Honey-Teriyaki Salmon Tips:

  • You can marinate this for 10 minutes, or as long as 8 hours.
  • If using frozen salmon, thaw in the refrigerator the night before.
  • Always buy salmon from your trusted fishmonger. If the fish is previously frozen, it’s best to buy it fresh and that yourself.

Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it's also good for you!

Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it's also good for you!Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it's also good for you!

Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it's also good for you!

Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls

Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it’s also good for you!

Ingredients:

  • 3 tbsp low-sodium soy sauce (or tamari for gluten free)
  • 6 tbsp mirin (Japanese sweet rice wine)
  • 2 tbsp honey
  • 1 lb fresh wild salmon fillet, cut in 4 pieces
  • 12 ounce asparagus, ends trimmed cut 1-inch
  • 4 cups raw or frozen riced cauliflower
  • 1 tablespoon olive oil
  • sesame seeds, optional for garnish

Directions:

  1. Combine the soy sauce, mirin, sake, and honey in a resealable bag.
  2. Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.
  3.  Preheat oven 450F.
  4. Remove salmon, reserving the marinade.
  5. Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down and cook until tender and cooked through, about 10 to 12 minutes.
  6. Meanwhile, place the marinade in a small pot and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
  7. Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medoim-high heat until tender, 4 to 6 minutes.
  8. To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds, if desired.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 8
  • Calories: 324 calories
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 46.5mg
  • Sodium: 656mg
  • Carbohydrates: 27g
  • Fiber: 4g
  • Sugar: 17.5g
  • Protein: 24.5g

All images and text ©Gina Homolka for Skinnytaste

posted April 26, 2018 by Gina





Recipes

via Skinnytaste https://ift.tt/2ix3Luq

April 26, 2018 at 12:02PM
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