The holidays are over and now it’s time to bring out our New Year’s resolution recipes to help you start out in the right direction . Hopefully your resolutions include eating healthy. No need to cut your favorite ‘not so healthy’ ingredients, just crowd them out!! Here are a few secrets on how to do that:
Hydrate: Sometimes we feel hungry, but it can actually be a sign that we’re dehydrated. It’s important to drink plenty of water throughout the day and add fresh lemon juice or apple cider vinegar, whenever possible!
Vegetables: Serve some vegetables with every meal. Load up your plate with 80% vegetables and make sure the first bite you take is of a vegetable. They are full of water and fiber so they will fill you up and make you feel full and satisfied longer.
Sweets: Add something sweet-tasting to your meals to help fight cravings for desserts. I love sautéed onions, baked sweet potatoes or a salad with pear, apple or carrot. A good piece of dark chocolate is a winner too!
BREAKFAST BLUEBERRY, SPINACH AND AVOCADO SMOOTHIE
Prep time: 5 minutes. Serves: 2
1 cup water or ½ cup water, ½ cup almond milk
1-1/2 cups (12oz) Blueberries
1/2 cup packed baby spinach leaves
1/2 ripe large avocado or 1 whole small, pitted
1 banana
½ cup oatmeal
1 tbsp chia seeds
2 scoops protein powder (I use a plant based)
1 cup ice
Place in blender or bullet in order given. Blend until pureed and smooth. Pour into a nice stemmed glass and serve immediately.
Note: Add or subtract ingredients to make it most tasteful to you. Every morning mine is different; I also like to add some fresh ginger root and a piece of lemon.
QUINOA AND ROASTED VEGETABLE STACK
Prep time: 10 minutes. Cooking time: 20 minutes. Serves: 4
2 red or yellow bell peppers, sliced ½ inch thick
2 red onions, sliced ½ inch thick
1 large tomato, sliced into at least 4
4 tbsp olive oil, divided
2 cups shitake mushrooms, rinsed and patted dry
4 cups vegetable stock or water, or half stock and half water
Pinch of salt
4 cloves garlic, minced
2 cups red quinoa – or black, tri-color or plain white
8 cups baby spinach
Preheat oven to 425°F. Coat a large baking sheet with a thin layer of extra virgin olive oil (EVOO). Place sliced peppers, onions, tomato, and shitake mushrooms in a single layer; coat with EVOO. Sprinkle with oregano, rosemary or thyme, salt and pepper; to taste. Roast for about 15 to 20 minutes until vegetables are tender.
While vegetables are roasting, rinse the quinoa thoroughly and drain. Place in a saucepan with the vegetable stock or water, along with salt. Turn heat on high and bring water and quinoa to a full boil, then turn down to medium/low. Place lid on saucepan, and cook for about 15 minutes, or until all of the water is absorbed. Remove from heat and fluff!
While the quinoa is cooking, sauté garlic over medium heat in a tablespoon of EVOO in a large skillet, for a couple of minutes before adding the spinach. Cook until spinach is wilted; stir occasionally.
To serve: Place quinoa on warmed serving plates, then place spinach on top, along with roasted vegetables; ending with shitake mushrooms.
Enjoy these fabulous New Year’s Resolution recipes!
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