healthy recipes

Lemon Chicken Soup Topped with Raw Veggies

This is a spin on tortilla soup. The lemon and raw veggies make this soup refreshing and perfect for a cool summer night. This a perfect go to if you or someone you know is getting sick. It's loaded with garlic a natural anti-inflammatory, anti-bacterial and anti-fungal.

Servings: 6-8
Prep time: 30 minutes
Cook time: 1 hour

Ingredients:
1 rotisserie chicken
12-16 small yellow and/or red potatoes
1 bulb of garlic
3-4 celery stalks
1 medium onion or 2 small shallots
3 carrots
5-6 lemons (depends how much you like lemon)
1 tablespoon oregano
1 bunch cilantro
1 red pepper
1 avocado
Salt to taste

Instructions:
With a large pot fill to about medium height with water. Once boiling place rotisserie chicken in pot, lower heat to medium and let stew for ~30 min.
While waiting, cut up all vegetables to bite size pieces. Juice lemons. Add salt and oregano to broth. When time is up take chicken out of the water and dissect the chicken and put edible parts back in broth. Add potatoes, garlic, lemon juice (to taste). Wait about 10 minutes then add all other vegetables. 
Let sit on medium to low heat until potatoes are done. 
Cut up raw toppings (red bell pepper, cilantro and avocado) as the last addition before serving!

Spaghetti Squash Lasagna

This spaghetti squash lasagna recipe with garlicky broccolini makes for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation.

Yield: 4 servings
Prep Time: 30
Total Time: 40

Ingredients

1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 bunch broccolini, chopped
4 cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
2 tablespoons water
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground pepper

Preparation

  1. Position racks in upper and lower thirds of oven; preheat to 450°F.
  2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
  3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
  4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
  5. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Soba Noodle & Raw Veggie Salad

This recipe is pretty simple and straight forward. Makes for a quick and easy dinner with leftovers for lunch the next day. 

Serves: 6

INGREDIENTS

·   8 ounce soba noodles

·   ½ cup tamari 

·   1 teaspoon sesame oil

·   2 tablespoons quality peanut oil, olive oil or vegetable oil

·   2 tablespoons rice wine vinegar

·   1½ teaspoon red pepper flakes

·   1 bunch green onions, chopped (I used half a bag)

·   ¾ cup chopped cilantro

·   1 red bell pepper, sliced thin

·   ¼ head of red cabbage, thinly sliced

·   3 whole carrots, shredded with vegetable peeler

·   2 cups shelled edamame, steamed

·   ½ cup toasted sesame seeds

INSTRUCTIONS

1.     Cook soba noodles according to directions, and rinse in a colander.

2.     Chop up all your vegetables, and toss into a bowl with the soba noodles.

3.     In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.

4.     Pour the dressing into the pasta and veggies and toss well to combine. Enjoy!

 

Kale Ceasar Salad

Ingredients (single serving):
3 pieces of curly leaved kale

1-3 Pressed garlic cloves
1 Egg yolk (optional)
Lemon, juiced to taste
1/2 cup shaved or grated Parmesan Cheese
Olive Oil to taste
Salt to taste

Place garlic cloves in a salad bowl with salt.
Whisk in egg yolk. This should make a bit of a paste. 
Add lemon juice and parmesan cheese.
After everything is blended with your fork add chopped kale leaves and slowly add olive oil, to taste.
Now put in your freshly washed and dried kale.
Add parmesan cheese over the top of the salad after tossing but before serving.