Quick healthy and nutritious is what makes this baked cauliflower so great! With only 140 calories per serving, low sodium, and excellent source of vitamin C; this cauliflower bake will be something you will want to make time and time again! [Read more…] about Baked Cauliflower
Quick Chicken and Spring Vegetables
Ingredients
Quick Chicken
- 1/4 cup panko breadcrumbs
- 1 6 ounce chicken breast skinless, cut into 1-inch strips
- 1 tablespoon canola oil
Spring Vegetables
- 1 tablespoon canola oil
- 1/2 cup red onion chopped
- 1/2 cup fresh carrots sliced
- 1/2 cup fresh mushrooms
- 1 small zucchini sliced
- 1 small yellow squash slicked
- 2 tablespoons minced garlic
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 2 tablespoons Parmesan cheese shredded
Servings:
Units:
Instructions
- Place bread crumbs in a large re-sealable plastic bag, and add chicken, and shake a coat. In a large skillet, cook chicken in 1 tablespoon of oil over medium heat until internal temperature reaches 165 degrees fahrenheit. Remove and keep warm in the oven.
- Using the same skillet, saute the onion and carrots int he 1 tablespoon of oil. Next, add the zucchini, squash, longer or until vegetables are tender. Return the chicken to pan, sprinkle with the cheese and serve.
Recipe Notes
Kale and Apple Salad
Ingredients
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 clove fresh garlic
- 1 tbsp dijon mustard
Salad
- 3 cups kale chopped
- 3 cups romaine chopped
- 1 medium apple thinly sliced
- 1/3 cup grated Parmesan cheese
- 1 medium avocado cubed
Servings: servings
Units:
Instructions
- Wash your hands and preparation area
- Whisk all of the dressing ingredients in a small bowl, or shake them up in a small mason jar.
- Rinse kale, romaine, apple and avocado before chopping.
- De-stem the kale (cut it away from the woody stems), and chop. Chopped romaine lettuce for salad.
- Add the sliced apple, grated cheese, and top with avocado.
- Toss salad with the dressing until everything is well combined.
- Season to taste with salt and pepper.
- Serve in your favorite platter and enjoy!
Recipe Notes
Why and How to Eat Bok Choy
Bok choy is part of the cruciferous vegetable family. Vegetables which are part of the cruciferous family include bok choy, cabbage, cauliflower, broccoli, Brussel sprouts, collards, and radishes to name a few!
Cooking with Bok choy might seem intimidating; however, it takes a little knowledge and preparation to enjoy. They are great roasted, stir-fried, added to soups, or added to a salad. You can do so many things with Bok choy. Let our experts show you why and how to prepare Bok choy.
Roasted Cauliflower and Grapes
This unexpected combination of a fruit and a vegetable makes for a delicious side dish! The grapes in this dish are a great way to get antioxidants and fiber in your diet.
Ingredients
- 2 lb cauliflower florets
- 1/2 lb red grapes halved
- 1 tbsp minced garlic
- 2 tsp rosemary (fresh or dried) chopped
- 1/4 cup olive oil
- 1/3 cup pecans chopped
Servings:
Units:
Instructions
- Cut cauliflower into florets and place in large bowl.
- Slice grapes and place them in the bowl with the cauliflower.
- Mince garlic and chop rosemary and add to bowl with the grapes and cauliflower.
- Pour olive oil over cauliflower mixture.
- Toss well. Spread cauliflower mixture onto a foil lined baking sheet, add a small pinch of salt and pepper, place in the oven at 425 degrees for 25 minutes. In the last 5 minutes of cooking, sprinkle chopped pecans across the sheet pan and continue to bake for remaining 5 minutes.
Recipe Notes
