Fresh Fare
If you’re like most people, the holidays involved indulging in some great (and likely unhealthy) foods. Now that the new year has come, you’re probably thinking about getting into a more healthy meal routine. We have selected some light and fresh recipes that are easy to make and will help you get your year started right.
Shrimp with Zucchini Noodles
3 tbsp unsalted butter
2 tbsp olive oil
1 pound shrimp, peeled and deveined
1 small onion or shallot, minced
3-4 cloves garlic, minced
1/4 teaspoon red pepper flakes
kosher salt and ground pepper, to taste
1/4 cup vegetable stock
3 tablespoons lemon juice
1 1/2 pounds (4 medium-sized) zucchini, spiralized
3 tablespoons freshly grated Parmesan
Combine butter and olive oil in a large skillet over medium heat. Add shrimp, onion/shallot, garlic and red pepper flakes. Season with salt and pepper, to taste. Cook shrimp, stirring occasionally, until pink, about 2-3 minutes.
Stir in vegetable stock, and lemon juice; season with salt and pepper, to taste. Bring to a simmer and stir in zucchini noodles until heated through, about 1-2 minutes.
Garnish with Parmesan and more lemon if desired.
easy turkey tacos with pickled onions
1 medium red onion (thinly sliced)
4 tbsp sugar
2 tsp salt
1/4 cup of water
1/4 cup apple cider vinegar
1 lime
taco seasoning mix
1 lb ground turkey
2 tbsp canola oil
1/2 cup of water
8-12 tortillas or hard shells
toppings (avocado, corn, tomatoes, cheese, jalapeños etc.)
Wash, slice, chop, and/or prepare preferred toppings and set aside.
For the pickled onions: Put sliced onion, sugar, salt, 1/4 cup water, vinegar, and juice of a lime in the pan. Turn heat to high and boil, stirring occasionally. Cook until liquid is reduced and sugar is dissolved. Put into heatproof bowl and set aside for serving.
For the turkey: Use a skillet to heat oil on medium till hot. Add ground turkey and brown the meat. Sprinkle taco seasoning and 1/2 cup water (or water according to package instructions) and cook until water is evaporated and turkey is cooked through. Stir occasionally. Set aside to serve.
If using tortillas, heat until soft. If using hard shells, follow packaging recommendation. Assemble tacos and enjoy!
Sweet Potato Chickpea Bowls
1 can chickpeas rinsed and drained
1 medium sweet potato peeled, and diced
1 cup cooked and drained quinoa
3 cups spinach
1-2 avocados, sliced
1 package cherry tomatoes, halved
1 tablespoon olive oil
salt pepper, to taste
2 tsp ground cumin
1/2 medium red onion diced
2-4 cloves garlic minced
large handful cilantro, chopped
1 lemon zested
1/2 a lemon juiced
1 tsp ground coriander
1 tsp crushed red pepper flakes or chili powder
1/2 tsp cayenne pepper
2-3 tbsp toasted sesame seeds
Heat skillet over medium heat and add olive oil. Cook diced sweet potatoes until lightly browned on all sides and cooked through. Add salt, pepper to taste and half the ground cumin (1 tsp).
Cook quinoa according to package and set aside.
In a large bowl, combine chickpeas, garlic, and onion.
Add the sweet potato to the bowl along with the lemon juice and zest, coriander, rest of the cumin, red pepper flakes, and cayenne pepper.
Toss to combine. Add in tomatoes, spinach and avocado. Add a drizzle of olive oil if desired and garnish with cilantro and sesame seeds.
*Note: customize the bowl based on the toppings and ingredients you like. Anything goes!
Cheesy Tomato and Herb Tart
1 nine inch pie crust (store bought or homemade)
3-4 tbsp Dijon mustard
4 oz gouda cheese, shredded
4 oz swiss cheese, shredded
2-3 tomatoes, seeded, sliced
1 1/2 tbsp fresh thyme, chopped
1 1/2 tbsp fresh basil, chopped
salt & pepper
2 tbsp olive oil
Preheat oven to 425°.
Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate or ceramic tart pan.
Brush bottom & sides of crust with mustard.
Sprinkle with cheese, top with herbs, overlap tomatoes, and sprinkle tomato slices with salt and pepper. Drizzle with olive oil.
Bake until pastry is golden, about 30-35 minutes.
Let rest for ten minutes before serving. Cut into wedges. Serve and enjoy!