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Healthy Recipes

Breakfast

CREPES WITH RICOTTA COCOA FILLING

FILLING MIX


  1. For the crepe mix, beat the eggs in a small mixing bowl and add the remaining ingredients and beat until well blended.

  2. Spray a small skillet, crepe or omelette pan with non stick cooking spray.

  3. Pour the crepe mixture into skillet/pan and cook on medium heat until almost cooked through.

  4. Meanwhile, combine together the crepe filling ingredients.

  5. Flip crepe and cook just a bit more; put filling mixture in a line down the middle and roll crepe over top and cook until done.

  6. *You can also flip this like a pancake and top it with the ricotta filling, rather than rolling it over.

  7. *Top with sprinkled ground cinnamon, sugar free syrup or a squirt of Redi Whip, optional.




Lunch

Burrata Salad w/ Stone Fruit

and Asparagus


  • ¼ cup extra-virgin olive oil

  • 2 tablespoons red-wine vinegar

  • 1 tablespoon fresh lemon juice

  • ¼ cup almonds, chopped and toasted

  • 1 tablespoon chopped oregano

  • ¼ teaspoon crushed red-pepper flakes

  • Kosher salt and freshly ground black pepper

  • 1 bunch asparagus

  • 3 cups sugar snap peas

  • 4 peaches, sliced

  • 2 plums, sliced

  • 3 cups cherries, halved and pitted

  • ½ cup fresh mint leaves

  • Two 8.8-ounce balls of burrata

1. Bring a large pot of salted water to a boil. Have a bowl of ice water ready nearby.

2. Meanwhile, in a large bowl, whisk the olive oil with the red-wine vinegar and lemon juice. Stir in the almonds, oregano and red-pepper flakes; season with kosher salt and black pepper.

3. Working in batches, blanch the asparagus and sugar snap peas until bright green and slightly tender but still crunchy, about 30 seconds. Transfer each batch to the ice-water bath to cool, about 1 minute. Dry the vegetables on paper towels.

4. Add the asparagus, sugar snap peas, peaches, plums, cherries and mint leaves to the bowl of salad dressing and toss to coat.

5. Arrange the salad on a large serving platter and nestle in the burrata balls.




Dinner

Turkey Meatballs with Zucchini Noodles


MEATBALLS

Nonstick spray

1 tablespoon extra-virgin olive oil

1 sweet onion, minced

2 garlic cloves, minced

¼ cup fresh chopped parsley

3 tablespoons grated Parmesan cheese

1 pound ground turkey

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

SIDES

3 pounds zucchini, spiralized

½ teaspoon kosher salt

2 cups marinara sauce

Parmesan cheese, as needed for garnishing


1. MAKE THE MEATBALLS: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.

2. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

3. Transfer the mixture to a medium bowl and cool slightly. Stir in the parsley, Parmesan and turkey; season with salt and pepper. Form the mixture intoballs (about 2 tablespoons each) and arrange on the prepared baking sheet.

4. Transfer the baking sheet to the oven and bake the meatballs until fully cooked, 17 to 20 minutes.

5. MAKE THE ZUCCHINI NOODLES: While the meatballs cook, toss the zucchini and salt together in a large colander and let sit for 5 minutes.

6. Bring a large pot of salted water to a boil. Add the zucchini to the water for 1 minute, then drain completely.

7. To assemble (or to serve), divide the zucchini noodles among four containers (or plates). Top with meatballs and ½ cup marinara sauce. Garnish with Parmesan.

8. Serve immediately or refrigerate for up to four days.



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