Dawna Stone

You Can Have A Better Life

Recipes

Pasta Primavera

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Do you want to go wheat-free but don't want to give up your favorite pasta dish? Rice pasta is a great alternative! Try my favorite Pasta Primavera — a healthy, gluten-free option that can easily be added to your dinner rotation!

Pasta Primavera (made with brown rice pasta)
Servings
4
Servings
4
Pasta Primavera (made with brown rice pasta)
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Prepare the pasta according to package directions.
  2. In a large saucepan with steamer basket, bring 1" of water to a boil. Steam the broccoli, mushrooms, zucchini, and yellow squash in the basket for 5 minutes, or until tender. (The time depends on the individual vegetables. The mushrooms will be tender before the squash, for instance.) Transfer to a colander to drain. Set aside.
  3. In a large skillet over medium heat, heat the oil. Cook the tomato and garlic (if desired), stirring frequently, for 1 minute. Add the steamed vegetables, season with salt and pepper to taste and cook for 1 minute. Place the pasta in a serving bowl and top with the vegetable mixture.
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Spinach and Walnut Salad

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One of my favorite things about a simple spinach salad is that you can easily add a variety of your favorite healthy options to create a good-for-you and filling meal. Like the crunch of walnuts or pine nuts in your salad? Add them! Want something cool and refreshing? Top off with your favorite fresh fruit.

This salad recipe is based on one of my favorite menu items at Bella Brava restaurant in St. Petersburg. With a few simple and minor tweaks, I have made this meal Healthy You!-approved (no sugar, wheat, dairy) and is now a staple in my lunch rotation. Try it for yourself and include your own favorite healthy additions.

Spinach and Walnut Salad
Servings
2
Servings
2
Spinach and Walnut Salad
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Combine baby spinach and arugula. Add hard boiled egg, avocado, roasted walnuts and sun-dried cranberries.
  2. Top it off with HY! White Balsamic Vinaigrette (see recipe below).
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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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Super Green Juice

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I love my morning juice! This is the perfect way to start the day (and on your way to the recommended 5 servings of fruits and vegetables each day).

Super Green Juice
Servings
1
Servings
1
Super Green Juice
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a juicer, juice the kale, apple, celery, cucumber, and lemon. Serve in a tall glass. If you enjoy your juice really cold, pour it over ice.
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Halibut with Tomato-Mango Salsa

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Looking for a healthy and delicious fish recipe FULL of flavor? Look no further. Fish is a perfect healthy and low calorie protein source. My favorite way to prepare fish is grilling it and pairing it with something a little sweet and savory. As seen in The Healthy You Diet, this Halibut with Tomato-Mango Salsa recipe is sure to impress!

Halibut with Tomato-Mango Salsa
Halibut with Tomato-Mango Salsa, Quinoa, and Steamed Asparagus
Servings
4
Servings
4
Halibut with Tomato-Mango Salsa
Halibut with Tomato-Mango Salsa, Quinoa, and Steamed Asparagus
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. 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. Cover and refrigerate for at least 1 hour, or until chilled.
  2. Tomato-Mango Salsa: In a mixing bowl, combine the tomato, mango, onion, cilantro, and lime juice. Season with salt and pepper to taste and set aside.
  3. Asparagus: Clean and cut asparagus. Season lightly with salt and place in stovetop steamer with boiling water. Steam approximately 4 to 5 minutes, or until tender. (Note: you can also steam in a microwave-safe dish with approximately 1/4 cup water. Cover dish and steam for 3 to 5 minutes, or until tender.)
  4. Fish: Preheat the broiler. Lightly brush the fish with the oil and season lightly with salt and pepper. Place the fish on a shallow broiler pan and broil for 5 to 7 minutes on each side, or until it flakes easily. (The thickness of the fish will determine the cooking time.)
  5. Transfer the fish to plates and serve with salsa, quinoa and asparagus.
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Very Berry Smoothie

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Whether on the go or relaxing at home, smoothies are a great breakfast and/or snack option. Also, did you know that it is recommended to eat 5 servings of fruits a day? By creating a smoothie at home, you have the ability to knock out those 5 servings in one meal. Here are some added benefits for smoothies:

  • Perfect for summer!
  • Great on-the-go meal
  • Simple to make
  • Can help you reach your goal of 5 servings of fruit per day
  • Great way to get added protein
  • Fun to create your own personal concoction
Very Berry Smoothie
Servings
1
Servings
1
Very Berry Smoothie
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a blender, combine the strawberries, blueberries or raspberries, banana, almond milk, and ice cubes. Blend until smooth. Pour into a glass and enjoy.
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Healthy You! Dressings

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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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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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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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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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