15 Minute - Healthy Bowl

This high fiber, low sodium, dairy free dish takes just 15 minutes to prepare and you will be wondering why you never made it before. 

Ingredients

1 cup quinoa
1 cup Organic Sprouted Green Lentils
1 bunch kale, stemmed, chopped 

1 bunch mustard greens, stemmed, chopped

1 head broccoli, cut into florets and steamed 

Choice of chicken, salmon, or tofu (optional)
1 avocado, cut into wedges (optional)

1 tbsp EVOO
Low sodium chicken broth
For serving:
Bragg Liquid Aminos 
Bragg Organic Sprinkle Seasoning 
1 lemon, cut into wedges

Directions:

Cook quinoa and lentils separately according to package instructions. (I cook in chicken broth instead of water)

While that is cooking chop up the greens and sprinkle protein with Bragg seasoning. Heat pan with 1tbsp of EVOO add chicken and sautee until cooked and then toss in greens. 

Divide quinoa among four bowls. Top with lentils, kale and mustard greens and your choice of tofu, chicken or salmon, if using. 

Garnish with avocado if you choose. Serve at the table with liquid aminos, seasoning and lemon wedges.

15 Minute Baked Salmon

Here is an easy to make Salmon recipe that will even please people who aren't big cooked salmon fans (like my mother and I... who happened to make the meal. 

While down in Florida this weekend my Grandma made sure to pick up some food to have in the house, one item was a GIGANTIC piece of salmon. Of course my mother and I NEVER cook salmon but hey, can't let good food go to waste. So we headed out to whole foods and grabbed some ingredients to make the best meal possible, and let me say we were both pleasantly surprised and my grandparents flipped over the meal!

Baked Salmon with Lemon-Thyme Flaky Salt 

Ingredients (Serves 4):

1 shallot, finely chopped

4 salmon fillets, skinless

4 teaspoons olive oil, divided

Sea salt and pepper

1 teaspoon finely chopped fresh thyme leaves

1 teaspoon flaky salt, such as Maldon sea salt

Finely grated zest of 2 lemons

Directions:

Preheat oven to 350°F. Sprinkle half the shallot in a baking dish large enough to hold all of the fish in a single layer. Rub each fillet all over with a teaspoon of olive oil. Lightly season one side of each fillet with cooking salt and pepper. Place fillets on top of shallots in the baking dish, seasoned side down, and sprinkle with remaining shallot. Bake 12 to 15 minutes or until flesh is opaque and flakes with a fork.

While fish bakes, prepare the seasoning salt by combining thyme, flaky salt and lemon zest in a small bowl. Mix gently. The salt mixture will be slightly wet and clumpy. When fish is done, sprinkle a little bit of the seasoning salt over each fillet, making sure each portion gets a bit of salt, zest and thyme.

Serve immediately with any remaining seasoning salt if desired.

This simple dish of baked fish topped with a fresh citrus-herb salt mixture can be easily prepared on a weeknight. Serve with your favorite grain and vegetables.  

We opted for orzo with sautéed mustard greens (my favorite) broccoli rabe (my moms favorite) and cherry tomatoes (who doesn’t love those). 

This is a dish I will definitely be making again and again...

15 Minute Pasta Dish

It's starting to get cold and what is better than a hearty pasta dinner after a long day? In my opinion, not much, but eating pasta all the time isn't a very healthy, so now I introduce you to my new favorite find DeBoles Pasta.

Skip the white pasta, or even the whole wheat and try out one or all of there many options ranging from spinach, to rice to quinoa and much more, some even come enhanced with flax seeds!

For my dinner I chose to use the Spinach Fettuccini because as you know by now, I love my Hints of Green!

 

Sausage and Spinach Fettuccini with Sautéed Greens

 Ingredients

- 1 Chicken Apple Sausage Link (can be substituted)

- Handful of Broccoli Rabe

- Handful of Mustard Greens

- 2 oz Spinach Fettuccini

- 1.5 tbsp EVOO

Remove the casing from the sausage and add to hot pan with EVOO, sauté until cooked through about 3 minutes.

 

 Dice up greens and add mixed greens to the pan and sauté for 3 minutes when greens wilt.

While the sausage and greens are cooking be sure to have the pasta cooking. Once the pasta is done strain and then add into the pan with sausage and greens. Add in a half a teaspoon of EVOO if needed and mix and serve. 

 Feel free to top with some grated parmesan serve and enjoy!

12 Minute Talapia

What I love about Tilapia is that it can’t take on many flavors, and what I love even more is its easy on the wallet!

This fish can be prepared with any side dish. As you know by now I love to try all sorts of greens so I paired it with Asparagus, Swiss Chard, Arugula and Cherry Tomatoes and Harvest Grains. 

Ingredients:

- 1 pc. Talapia

- 1/3 lb Cockles

- 1 cup Chicken Broth

- Oregano, Sea Salt and Pepper for seasoning

- 1 tbsp EVOO

Vegetables and Grain:

- Asparagus

- Swiss Chard

- Arugula

- Cherry Tomatoes

- 1/4 cup Harvest Grains

While oil is heating in a pan lightly season the fish. Place fish in the pan and lightly pan sear on each side. 

Once both sides are lightly browned add cockles as well as chicken broth. Cover and let cook until the clams open.

While the fish was cooking I followed the directions and cooked the Harvest Grains in a pot. I also sliced up all of the green veggies and sautéed them in a pan with EVOO and Sea Salt.

 

Once the fish was finished cooking I placed on top of a bowl filled with grains and veggies.

5 Minute Meal

2 Vegetables

1 Protein, 1 Pan, 

1 tbsp EVOO, Sea Salt and sauté

Ingredients:

Mustard Greens

Sweet Potato

Broccoli Rabe (of course an extra green)

3 oz chicken cutlet

1 tbsp EVOO

Heat pan with oil and add vegetables and sauté. Toss in chicken to heat and then serve warm.

See how easy and quick it is to make a fast easy meal! Just keep fresh vegetables around the house and a protein option or two and you are never a few minutes away from your next meal.

Fun Fruity Salad

I read a recipe in a magazine a few years back that incorporated Asian Pears into salad. I have since been addicted to the costly fruit, so I do try and put it to good use. Here is a recipe for one of my favorite salads.

Ingredients:

For Salad:

- Handful of Spinach Leaves

- Handful of Romaine Lettuce

- Handful of Pea Shoots

- 4-6 Strawberries

- 1/2 Asian Pear

- 1 stalk Hearts of Palm

- 1/4 Cucumber

- 1/4 Avocado

- 3oz Chicken

For Dressing:

- EVOO

- Balsamic Vinegar

- Water

- 1 Egg Yolk

For the Salad:

Well folks it’s a salad, so I will keep it simple. Cut up the lettuce, dice up the vegetables, slice the fruit and chicken and mix it all in a bowl.

For the Dressing:

I use this container to make measuring easy and so I have dressing for a few days. 2 parts vinegar, 1 part water, 1 part EVOO, 1 egg yolk... then SHAKEEEEEE!

Pour some dressing on top of the salad and enjoy!

Seaweed Snacks, The Potato Chip of the Sea???

Growing up I was always told to try food, and if I didn't like it I didn't have to eat it again. Well I have not found many things I haven't liked.

I remember being away at sleep-away camp and when other kids would request candy for visiting day I begged my mom to find me sheets of seaweed to snack on. She thought it was an odd request but non the less she found them and I was a happy camper.

 

Well it has been about 12 years since my summers at camp and seaweed still is a top snack in my life. It has also become much more mainstream. While I still go to M2M (Asian market with tons of options and bulk packs) you can find Seaweed snacks at Trader Joe's nationwide and even at bodega's around the city.

I was an avid roasted seaweed eater but now with other oil options as well as wasabi flavor this healthy snack has come a long way. Go pick some up and try it out for yourself.