Broccoli, Egg, Corn, & Pineapple Salad

Broccoli, Egg, Corn, & Pineapple Salad

 

Broccoli, Egg, Corn & Pineapple Salad

If you only have a few minutes to put lunch on the table, this is an amazing salad. A little sweetness with delicious egg and broccoli, you will enjoy every mouthwatering bite.
Print Recipe
Prep Time 10 minutes
Course dinner, lunch
Cuisine American
Servings 2
Calories 469 kcal

Ingredients
  

For the salad:

  • ½ broccoli divided into florets
  • 3 eggs hard boiled
  • ¼ red onion sliced
  • 3 slices pineapple chopped
  • 1 cup 150g sweet corn, canned, drained

For the dressing:

  • 4 tbsp. mayonnaise
  • 1 tsp. dijon mustard
  • 1 tsp. honey
  • 1 tsp Worcestershire sauce

Instructions
 

  • Boil salted water in a small pot and cook broccoli for about 5 minutes, until tender. Hard-boil the eggs, cool them and peel them, cut them into quarters. Mix the ingredients for the sauce in a small bowl.
  • Place the cooked broccoli and the rest of the salad ingredients in a bowl, drizzle with the sauce and season with salt and pepper to serve.
Keyword dairy free, gluten free, meal prep, quick, vegetarian
Pineapple Marinated Chicken with Pineapple Salsa

Pineapple Marinated Chicken with Pineapple Salsa

 

Pineapple Marinated Chicken with Pineapple Salsa

Quick, easy, and delicious dinner. This recipe is perfect for leftovers.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course dinner, lunch
Cuisine American
Servings 4
Calories 458 kcal

Ingredients
  

  • 3 tbsp. coconut sugar
  • 2 tbsp. rice vinegar
  • 1 tbsp. tamari
  • 1 tbsp. fish sauce
  • 3 tbsp. olive oil
  • 1 tsp. garlic powder
  • ½ tsp. cayenne pepper
  • 1 cup pineapple diced
  • 1 small red onion diced
  • 2 tbsp. cilantro chopped
  • 2 tbsp. pineapple grated, including juices
  • 1 ½ lbs. 680g chicken breasts, diced
  • 2 cups white rice cooked

Instructions
 

  • For the marinade: In a large bowl, stir together the coconut sugar, rice vinegar, tamari, fish sauce, 2 tablespoons of olive oil, garlic powder, ground cayenne and salt and black pepper.
  • For the salsa: Transfer 1 tablespoon of the marinade to a medium bowl and add the diced pineapple, red onion and coriander. Toss until well mixed and set aside.
  • Add the grated pineapple and its juices to the marinade, then add the chicken and toss to coat. Set aside to marinate for 15 minutes.
  • Once the chicken is done marinating, heat a large pan over medium-high and add the remaining 1 tablespoon of olive oil. Add the chicken, leaving the marinade behind. Cook until browned on all sides, 7-8 minutes.
  • Serve the chicken over rice and topped with the pineapple salsa.
Keyword dairy free, freezer friendly, gluten free, healthy, high protein, meal prep, quick, whole foods
Chocolate Pancakes

Chocolate Pancakes

 

Chocolate Pancakes

Whole food delicious breakfast recipe. Your kids will love these pancakes!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 279 kcal

Ingredients
  

  • 1 cup Greek yogurt room temp
  • 2 ea eggs room temp
  • 1 tbsp sugar
  • 1 tbsp coconut sugar
  • 1 1/3 cup all-purpose flour
  • 1 tbsp cocoa powder unsweetened
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp coconut oil
  • toppings of choice

Instructions
 

  • 1.In a bowl, whisk the yogurt with the eggs, vanilla sugar and coconut sugar. In a second bowl, sift the flour, cocoa, baking powder and baking soda. Fold the wet ingredients into the dry and mix until the ingredients are combined.
  • 2.Preheat a frying pan over low heat, brush it with some oil and place 2 tablespoons of batter per pancake. Fry over low heat until golden brown, about 3 minutes. Flip the pancakes and cook again for about 3 minutes.
  • 3.Serve with your favorite toppings (not included in the nutrition information).
Keyword chocolate, freezer friendly, healthy, meal prep, pancakes, vegetarian, whole foods
Asparagus with Lemon Thyme Dressing

Asparagus with Lemon Thyme Dressing

1 1/2 pounds asparagus, tough ends removed

3 tablespoons olive oil

2 teaspoons Dijon mustard

1 1/2 tablespoons red wine vinegar

1 lemon [for zest and 1 tablespoon juice]

1 teaspoon dried thyme

salt and pepper to taste

 

Prep:

1 Trim tough ends from asparagus.

2 Zest and juice lemon.

 

Make:

3 Add oil, mustard, vinegar, lemon juice, 1/2 teaspoon zest, and thyme to a small mason jar. Shake to combine.

4 Drizzle asparagus with half the dressing and toss to coat.

5 Grill until asparagus turns bright green and tops begin to brown.

6 Remove from grill and drizzle with remaining dressing.

7 Season with salt and pepper to taste.

 

YIELDS 1 Serving PREP TIME 5 mins COOK TIME 10 mins TOTAL TIME 15 mins

Strawberry Almond Chia Pudding

Strawberry Almond Chia Pudding

1 cup unsweetened vanilla almond milk

1 cup plain low-fat Greek yogurt

2 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

⅛ teaspoon kosher salt

¼ cup chia seeds

1 pint strawberries, hulled and diced

¼ cup sliced almonds

 

Prep:

1 Hull and dice strawberries the day you are serving pudding.

 

Make:

2 In a medium bowl, whisk together the almond milk, yogurt, maple syrup, vanilla, and salt. Whisk in the chia seeds. Let stand for 30 minutes and stir again to ensure all chia seeds are incorporated and not sticking to bottom of bowl. Cover and refrigerate overnight.

3 The next day, spoon pudding into bowls and top with strawberries and almonds. Drizzle with additional maple syrup if desired.

 

YIELDS 1 Serving

Cauliflower Olive Salad with Yogurt

Cauliflower Olive Salad with Yogurt

1/2 cup pitted Kalamata olives, drained and chopped

2 tablespoons capers, drained

1 cup jarred roasted peppers, drained and chopped [1 tablespoon brine reserved]

1 head cauliflower, cored, cut into florets [see notes]

1/2 cup walnuts, chopped

2 cloves garlic, minced

1 Tbsp fresh mint

1/2 cup fresh parsley + 2 tbsp (for garnish)

3 Tbsp olive oil

6 oz Greek yogurt, low-fat

Kosher salt & freshly ground black pepper

 

Prep:

1 Chop cauliflower into florets.

2 Chop peppers, walnuts, mint, and parsley.

3 Mince garlic.

4 Drain olives and capers. Drain peppers, reserving some brine.

 

Make:

5 Blanch cauliflower in salted water until just tender then shock in ice bath; drain and set aside [great batch cook item].

6 In a food processor, pulse 1/2 cup peppers, brine, garlic, mint, parsley, and 2 tablespoons olive oil. Salt to taste.

7 Mix yogurt with remaining olive oil and spread across plate or platter.

8 Top with cauliflower, walnuts, olives, and remaining peppers

9 Garnish with parsley and drizzle with pepper sauce.

10 Season with salt and pepper to taste.

 

YIELDS 1 Serving PREP TIME 10 mins COOK TIME 10 mins TOTAL TIME 20 mins