Gather all ingredients and equipment.
Place all ingredienets in a mini chopper or blender.
Process until smooth.
Recipe Tag: Health meets Food
Simple Baked Fish – Virtual
Gather all ingredients and equipment.
Preheat oven to 400°F (200°C).
Portion fish into 4 ounce portions.
Coat fish on each side with olive oil, chili powder, salt, and pepper. Place fish on a parchment- or foil-lined tray.
Bake fish in oven until opaque and it flakes with a fork, about 10-15 minutes (depending on the thickness of the fish). Do not overcook fish as it will become dry.
Remove fish from the oven and top with lime juice and cilantro before serving.
Simple Baked Fish
Gather all ingredients and equipment.
Preheat oven to 400°F (200°C).
Portion fish into 4 ounce portions.
Coat fish on each side with olive oil, chili powder, salt, and pepper. Place fish on a parchment- or foil-lined tray.
Bake fish in oven until opaque and it flakes with a fork, about 10-15 minutes (depending on the thickness of the fish). Do not overcook fish as it will become dry.
Remove fish from the oven and top with lime juice and cilantro before serving.
Five Treasure Quinoa – Virtual
Gather all ingredients and equipment.
Heat oil in medium pot over medium-high heat. Once hot, add the onion and cook until translucent and soft, 3-4 minutes.
Add quinoa, wine, stock, rosemary, and dried apricots. Bring to boil. Cover and reduce heat to simmer for about 15 minutes or until quinoa is soft and all liquid is absorbed.
While quinoa is cooking, toast walnuts until golden brown and fragrant, about 5 minutes, in a small pan over medium-high heat, stirring frequently.
Once quinoa is tender, remove rosemary stem and discard, then fluff quinoa. Gently fold in remaining ingredients.
Garnish with green onion. Serve.
Five Treasure Quinoa
Gather all ingredients and equipment.
Heat oil in medium pot over medium-high heat. Once hot, add the onion and cook until translucent and soft, 3-4 minutes.
Add quinoa, wine, stock, rosemary, and dried apricots. Bring to boil. Cover and reduce heat to simmer for about 15 minutes or until quinoa is soft and all liquid is absorbed.
While quinoa is cooking, toast walnuts until golden brown and fragrant, about 5 minutes, in a small pan over medium-high heat, stirring frequently.
Once quinoa is tender, remove rosemary stem and discard, then fluff quinoa. Gently fold in remaining ingredients.
Garnish with green onion. Serve.
Grilled Summer Fruit – Virtual
Gather all ingredients and equipment.
Preheat grill to medium-high heat.
Place on grill for 3 minutes, or until slightly charred. Flip and grill skin side about 1 minute.
Serve 3 slices with 1 tablespoons of yogurt whipped cream.
Loaded Baked Sweet Potatoes – Virtual
Preheat the oven to 400°F (200°C).
Cut potatoes in half lengthwise and place on a microwave safe plate or bowl. Cover and microwave until potatoes begin to soften, about 5-10 minutes.
Wrap potatoes in tin foil and place in preheated oven. Bake until tender, about 20 minutes.
Remove the sweet potatoes from the oven. To serve, top half of a potato with 3/4 cup of chili and 1 tablespoon of cheese. Top with yogurt and chives and serve warm.
Avocado Toast – Virtual
For the Toast
Gather all ingredients and equipment.
Toast bread in toaster or oven until golden brown.
Scoop avocado meat from the avocado and lightly mash on toast with a fork, spreading evenly across toast.
Squeeze lemon juice over avocado toast and top with seasonings.
For the Poached Egg
Bring a medium pot of water to a brisk simmer with bubbles coming to the surface but lighter than a rolling boil.
Crack the egg into a small measuring cup.
Add vinegar to water and swirl water in a circle around pot.
Ease the egg into the water using the measuring cup to carefully lower the egg into the pot and tip it out into the water.
Cook for 3 to 4 minutes until white is firm and yolk is runny. Remove with slotted spoon and pat dry.
Top avocado toast with warm poached egg. Serve.
Zucchini Muffins
Heat oven to 350°F (180°C). Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, ginger, Swerve, and sugar until combined. Set aside.
In a separate mixing bowl, whisk together eggs, vanilla extract, oil, water, and lemon juice, until combined. Pour mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix). Fold in the zucchini and walnuts until just combined.
Portion the batter evenly between 12 baking cups.
Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.
Cauliflower Crust Pizza
Gather all ingredients and equipment.
Preheat oven to 425°F (190°C)
Line a large baking sheet with parchment paper and lightly coat paper with cooking spray.
In a food processor, add the chopped cauliflower and pulse until pieces are about the size of a grain of rice.
Place the processed cauliflower in a microwave-safe dish, cover with plastic wrap, and microwave on high for 8 minutes.
When cool enough to handle, place cauliflower in a cheesecloth or towel and squeeze to remove moisture.
Add egg and egg white to a medium-sized bowl and beat until fully mixed. Then add the cauliflower and 1/2 cup of the mozzarella and combine until ingredients resemble a dough.
Spread dough mixture on sprayed parchment-lined baking sheet in a quarter-inch thick layer (in desired shape) and bake.
Once the crust is firm to the touch and has started to brown, about 15 minutes, remove from oven and spread the sauce on the crust, then sprinkle with cheese, mushrooms, onions, and spinach.
Return the assembled pizza to the oven and bake until cheese is melted and golden brown, about 5-6 minutes.
Let cool slightly before serving.