Shrimp and Snow Pea Stir-Fry

I love the fresh flavors that come together in this stir-fry and I love that it is loaded with vegetables. I still haven’t found a better way to get my husband and kids to eat their veggies.

Snowpeas and carrots

You can make the dish in a skillet or a wok. I typically use my wok for all stir-fry recipes but this time I used my new skillet and it worked better than I expected. Now I’m torn for what to do in the future.

skillet

I used cabbage, carrots and snow peas in the recipe but the beauty of stir-fry is that you can substitute nearly any vegetable for another. Use your imagination and become inventive. You’ll be amazed at how many unique recipes you can make by simply changing up the vegetables. Try red peppers, broccoli and spinach or bean sprouts, celery and yellow peppers. There’s no end to the combinations you can come up with. I found that if I let my kids chose the vegetables, they are even more excited about the final dish.

shrimp 2 photos

I like to prep all my ingredients before I get started. I cook the shrimp first and set it aside. It won’t be completely cooked, but don’t worry, it’s going back into the stir-fry and will cook for an additional few minutes until done.

Veg in pot

I just love how vibrant and fresh the veggies in this dish look. Not only does it taste great, but it makes me feel good about what I’m eating.

Olive oil is my go-to oil for nearly every recipe but I think sesame oil is the only way to go for stir-fry. The sesame oil gives the dish an authentic flavor making it feel like I could have ordered it at a 5 star restaurant.

For a little extra health kick, I like to use protein-packed quinoa instead of white or brown rice but use whatever base you prefer – just remember brown rice is always better than white but it takes nearly twice as long to prepare so plan ahead whenever a recipe calls for brown rice.

Shirmp and Snow Peas 2 Bowls

Wow the whole family with this shrimp and snow pea dish. Let me know what you think.

Shrimp and Snow Pea Stir-Fry
Servings
4
Servings
4
Shrimp and Snow Pea Stir-Fry
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. To make the sauce: In a small bowl, combine honey, cornstarch, tamari, and vegetable stock and mix well. Set aside.
  2. To make the quinoa: In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Set aside.
  3. To make the stir-fry: In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Cook shrimp for 1 minute on each side (shrimp will not be completely done). Remove shrimp and set aside. Add onions and garlic to the pan stirring consistently for 1 to 2 minutes. Add cabbage, carrots, and snow peas, and pour on reserved sauce mixture and cook, stirring constantly, for 2 to 3 minutes. Add ginger and shrimp and cook for an additional 2 to 3 minutes or until shrimp is done.
  4. Fluff the reserved quinoa with a fork and divide it among 4 plates. Spoon the stir-fry mixture over the quinoa and serve.
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Poached Pear with Blueberries and Cherries

Poached Pears

There is something about warm fruit that makes me happy during the cold months. This poached pear recipe uses pomegranate juice as the poaching liquid, which makes the pears turn a vibrant and festive red. The cherries and blueberries add another wonderful texture to the dish.

I used Bosc pears but you can use any firm-flesh pear.

The pears, once peeled and cored, were so beautiful; I had to take a quick photo to share!

Poached Pears Sliced edit

As the pears poach in the pomegranate juice, you can see them to start to change color to the wonderful and vibrant red.

Poached Pears in Pot

Instead of discarding the poaching juice, I like to make a simple reduction that can be used to drizzle over the pears before serving.

Poached Pears with Spoon

Try this out at your next dinner party. It’s sure to be a big hit!

Poached Pears with Bite edited

Poached Pear with Blueberries and Cherries
Servings
2
Servings
2
Poached Pear with Blueberries and Cherries
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Peal, half and core the pears.
  2. Place the pears in a large saucepan. Pour juice into pan. Make sure the pears are completely covered by at least an inch. Turn burner on medium/high heat and bring to a boil. Turn down burner and let the pears simmer in the liquid for 15-25 minutes (depending on the pears) or until a knife is easily inserted.
  3. Remove the pears with a slotted spoon, cover with tin foil to keep the heat in and the pears moist and set aside.
  4. Bring the liquid back to a boil and reduce by half. This should take approximately 15 to 20 minutes. When you have about 5 minutes left, gently toss in the dried fruit and stir occasionally. The fruit will become plump and moist.
  5. When the liquid is reduced by half, turn off the burner. Place two pears on each plate. Drizzle with liquid, spoon on dried fruit and serve.
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Shiitake Mushroom & Soba Noodle Soup (from The Healthy You Diet)

Here’s a sneak peek of a new recipe from my new book, “The Healthy You Diet“! This vegan and gluten-free Shiitake Mushroom & Soba Noodle Soup is everything you could want in a soup this fall. The miso in the recipe gives this dish its savory essence and the variety of spices and herbs provide a memorable flavor.

Click here to view.

Chicken-Brussels Sprouts Slaw

In this delicious recipe, Brussels sprouts are thinly sliced and used like cabbage in coleslaw. The shredding blade of a food processor makes quick work of the carrots, but you can also use the large holes on a box grater.

Chicken-Brussels Sprouts Slaw
Servings
4
Servings
4
Chicken-Brussels Sprouts Slaw
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large bowl, toss together the chicken, Brussels sprouts, carrots, scallions, and apple.
  2. Divide the salad among 4 serving plates and sprinkle with the pomegranate seeds or cherries. Spoon on the dressing.
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Maple-Hazelnut Vinaigrette
Makes 1/2 cup.
Maple-Hazelnut Vinaigrette
Makes 1/2 cup.
Ingredients
Servings:
Instructions
  1. In a blender or food processor, combine the hazelnuts, oil, vinegar, maple syrup, mustard, lemon peel, garlic, salt and pepper. Blend or process just until coarse.
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Seared Scallops and Succotash

Grown in deep ocean waters, meaty sea scallops are 1 to 2 inches in diameter and are best when quickly seared or grilled. Dry the scallops thoroughly, so they become crispy in the pan. If using fresh corn, remove the kernels from 1 to 2 ears.

Seared Scallops and Succotash
Servings
4
Servings
4
Seared Scallops and Succotash
Servings
4
Servings
4
Instructions
  1. In a medium saucepan, bring the water to a boil. Simmer the corn and lima beans or edamame for 3 minutes, or until tender. Drain. When cool, transfer to a large bowl and add the tomatoes, avocado, bell pepper, onion, and parsley.
  2. In a small bowl, whisk together 2 tablespoons of the oil, the lemon juice, garlic, and 1⁄4 teaspoon of salt. Drizzle the dressing over the vegetables and toss well. Taste and adjust the seasoning, if needed. Set aside.
  3. Pat the scallops dry with paper towels and then season with salt and pepper. In a large skillet over medium-high heat, heat the remaining 2 tablespoons oil until shimmering. Place the scallops at least 1" apart in the skillet and cook undisturbed for 2 minutes, or until the bottom edges are golden and they release easily. Gently turn the scallops and cook for 1 to 2 minutes, or until opaque on the inside and golden brown on the outside.
  4. Divide the succotash among 4 serving plates and top with the scallops. Sprinkle with the chives before serving.
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Chicken Skewers with Honey-Lime-Chile Sauce and green salad

When making chicken skewers, I find that chicken thighs are less prone to drying out on the grill. If using wooden skewers, soak them in water for 15 to 30 minutes so they don’t burn on the grill.

Chicken Skewers with Honey-Lime-Chile Sauce
Servings
4
Servings
4
Chicken Skewers with Honey-Lime-Chile Sauce
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. To make the sauce: In a blender, combine the honey, soy sauce or tamari, sambal oelek, oil, lime peel, lime juice, garlic, and ginger. Blend until smooth. Remove 1⁄3 cup of the marinade to a small bowl, cover, and refrigerate until ready to serve as a sauce.
  2. To make the chicken: In a bowl, combine the chicken and the remaining marinade. Toss well, cover, and refrigerate for at least 6 hours or overnight.
  3. Preheat the grill to medium high. Alternately thread 2 pieces of chicken onto skewers, folding the pieces over if they are too long and thin, with 1 piece of pineapple until all of the chicken and pineapple has been used. Grill the skewers, covered, for 8 to 10 minutes, turning occasionally, or until the juices run clear. (Lower the heat or move the skewers to a cooler part of the grill if the chicken is browning too fast.) Transfer the skewers to a platter and drizzle with the reserved sauce. Garnish the platter with lime wedges and cilantro sprigs (if desired).
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Green Salad
Note: the recipe below makes 1 serving. Please adjust the ingredients according to how many people you are serving.
Servings
1
Servings
1
Green Salad
Note: the recipe below makes 1 serving. Please adjust the ingredients according to how many people you are serving.
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Green Salad (serves 1): Combine mixed greens, tomatoes, and cucumbers, and divide onto 4 plates. Drizzle with dressing of your choice (see below for dressing options).
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White Balsamic Vinaigrette Dressing
Makes about 1 cup.
White Balsamic Vinaigrette Dressing
Makes about 1 cup.
Ingredients
Servings:
Instructions
  1. In a jar with a lid, mix together the vinegar, oil, and mustard. Add the salt and pepper, cover with the lid, and shake well before serving.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
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Italian Vinaigrette Dressing
Makes about 3/4 cup.
Italian Vinaigrette Dressing
Makes about 3/4 cup.
Ingredients
Servings:
Instructions
  1. In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the mustard, garlic, salt, and pepper. Cover with the lid and shake well before serving.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
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Walnut Vinaigrette Dressing
Makes 1/2 cup.
Walnut Vinaigrette Dressing
Makes 1/2 cup.
Ingredients
Servings:
Instructions
  1. In a blender or mini food processor, combine the oil, walnuts, vinegar, mustard, orange peel, garlic, salt, and pepper. Blend or process just until coarse.
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Citrus Vinaigrette Dressing
Makes about 1 cup.
Citrus Vinaigrette Dressing
Makes about 1 cup.
Ingredients
Servings:
Instructions
  1. In a jar with a lid, mix together the vinegar, lemon and orange juices, and oil. Add the mustard, salt, and pepper. Cover with the lid and shake well before serving.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
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Greek Dressing
Makes about 1 cup.
Greek Dressing
Makes about 1 cup.
Ingredients
Servings:
Instructions
  1. In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the oregano, salt, and pepper. Cover with the lid and shake well before serving.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
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Quinoa, Egg and Swiss Chard Power Salad

I love developing new salad variations to keep lunch and dinner interesting. Along with taste, it is important to create a healthy salad that is nutritious and filling.

The ingredients in this Quinoa and Egg Salad provide an abundance of protein, calcium, vitamin A, vitamin K, and vitamin C. It is also rich in fiber and contains a plethora of antioxidants. Dare I call this a power salad?

Quinoa and Egg Salad
Servings
2
Servings
2
Quinoa and Egg Salad
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a small bowl, whisk together the olive oil, white wine vinegar, salt and pepper and set aside.
  2. In a large bowl, combine quinoa, Swiss chard, romaine and tomatoes.
  3. Top with dressing and mix until coated.
  4. Divide on to two plates.
  5. Top with hardboiled eggs and serve.
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As seen originally on MindBodyGreen.com

 

Quinoa Salad with Black Beans and Avocado

Wheat-free, gluten-free, high in protein and low in calories (in other words, incredibly healthy), quinoa is often called a ‘SUPER food’. Combined with just the right ingredients, you have yourself a SUPER (“Healthy You” approved) recipe. Another benefit? This delicious meal is made in almost no time. Enjoy and please tell me what you think by commenting below!

Quinoa Salad with Black Beans and Avocado
Servings
4
Servings
4
Quinoa Salad with Black Beans and Avocado
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Cover and refrigerate for at least 1 hour, or until chilled.
  2. In a small bowl, whisk together the oil, lime juice, salt, and pepper.
  3. Add the corn, avocado, tomatoes, and black beans to the quinoa and stir to combine. Add the lime dressing and stir gently. Refrigerate for 30 minutes before serving.
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Citrus Cod Filet

I love fish – it’s a delicious and a perfectly healthy meal for the entire family. With a busy schedule and two energetic kids, my philosophy with recipes has become ‘less is more’. This Citrus Cod recipe has minimal ingredients, is incredibly easy to make, and can be prepared in less than 30 minutes. This meal is delightfully fresh and leaves you incredibly satisfied!

Citrus Cod Fillet
Servings
4
Servings
4
Citrus Cod Fillet
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat broiler.
  2. Set aside half the orange for garnish.
  3. Whisk together 1 tablespoon fresh squeezed orange juice, olive oil, salt and pepper.
  4. In a large, resealable plastic bag, combine cod filets with orange juice mixture. Refrigerate 10-15 minutes.
  5. Coat a broiler pan with olive oil cooking spray.
  6. Remove filets from plastic bag (discard bag) and place on broiler pan. Broil for 7 - 12 minutes (depending on thickness) or until fish cooked through and flakes easily with a fork.
  7. Green Beans: Place two inches of water and green beans in a saucepan with steamer tray. Bring water to a boil and then reduce heat to a simmer. Steam beans until tender making sure not to overcook them.
  8. Garnish fish with a slice of orange and serve with green beans.
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Oven-Roasted Brussels Sprouts

Brussels sprouts may not be among the most well-liked vegetables, but they may just be the new kale! Brussels sprouts are loaded with vitamins, minerals and antioxidants. Although they’re lower in Vitamin C, potassium and calcium than kale, Brussels sprouts are higher in protein, foliate and fiber. In fact, Brussels spouts have nearly two times the fiber of kale. Low in fat and calories, Brussels sprouts are also higher in protein than most vegetables. Here’s a simple recipe to enjoy these good-for-you veggies.

As originally seen on MindBodyGreen.com.

Healthy You! Oven-Roasted Brussels Sprouts
Servings
4
Servings
4
Healthy You! Oven-Roasted Brussels Sprouts
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Wash and trim Brussels sprouts, cut in half and place in a large sealable bag.
  3. Cut carrots in half and combine with Brussels sprouts.
  4. Add olive oil and salt, seal bag and shake until evenly coated.
  5. Place Brussels sprouts and carrots on baking sheet and cook for approximately 20 minutes or until vegetables are tender and lightly browned.
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