Winter cabbage salad with lemon & walnuts
A Healthy Nest favorite. So good every time.
Modified by EatingWell
Serves 4
1 small clove of garlic, finely chopped
1/2 teaspoon salt
1/4 cup extra virgin olive oil
2 tablespoons of lemon juice
1 teaspoon dried oregano
1/2 kg freshly ground pepper
10 cups thinly sliced kale (from 2 large bunches)
1/2 cup coarsely chopped toasted walnuts
1/4 cup pitted Kalamon olives, quartered
2 tablespoons of grated lemon peel
1 tablespoon capers
Dressing: Chop the garlic and mix with salt. Mix with the oil, lemon juice, oregano and pepper. Add the chopped cabbage and massage the dressing into the cabbage for about 3-4 minutes. The cabbage will soften. Top with pan-roasted walnuts, olives and lemon, capers and crispy chickpeas.
Add: Crispy Baked Chickpea Croutons
1 can cooked garbanzo beans (chickpeas), drained, rinsed and dried
2 tablespoons of avocado oil
1 teaspoon sriracha
1 teaspoon curry powder
dash or two of garlic powder
Salt and pepper to taste
Preheat oven to 400 degrees F. Place all ingredients in a baking dish in a single layer. Mix well. Bake for about 30-35 minutes, stirring about every 15 minutes or so, until the chickpeas have a nice baked appearance and are crispy.
Bowl of Mediterranean Quinoa
Hot and crispy, and filling, rich and delicious all at the same time. A great recipe for lunch makeup for the week.
Modified by loveandlemons.com
Serves 4
3 cups cooked quinoa, from 1 cup uncooked, follow package directions
2 cucumbers, thinly sliced
1 cup cherry tomatoes, halved
2 diced avocados
Pepperoni slices
Parsley leaves, chopped
Tzatziki sauce, optional, can be used for balsamic dressing
Add: Smoky White Beans: 1½ cups cooked beans, drained, rinsed and dried. olive oil, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ¼ teaspoon salt, pinch of cayenne pepper
Preheat oven to 425°F. Cook the quinoa according to this recipe. Next, make the beans. Line a baking tray with parchment paper. Place the beans in the pan. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt and cayenne. Stir to coat and spread evenly on the baking sheet. Bake for 10 minutes so that they are still soft, but slightly browned, not necessarily crispy.
Assemble bowls of quinoa, beans, cucumbers, tomatoes and avocado. Pour pepperoncini and parsley on top. Drizzle with tzatziki or a basic vinaigrette.
Customize it your way:
- Below is another whole grain for quinoa: brown rice, black lentils, different color quinoa, etc.
- Make your own garlic sauce instead of using store-bought tzatziki: Mix together Greek yogurt, garlic, olive oil, and fresh lemon juice.
- Add any fresh herb instead of parsley – basil, cilantro or mint would be great.
- Add more protein: tofu, chicken, sautéed shrimp, etc.
Curry Mustard Vegetable Pan Dinner
Easy chicken and veggies with great spices to go with it. A new family favorite here.
From ambitiouskitchen.com
Serves 4
Chicken + Vegetables:
1 ½ pounds boneless, skinless chicken thighs, easily subbed for breast or tofu
2 cups baby red potatoes (or feel free to substitute sweet potatoes), diced 1-in.
3 large carrots, cut into ½-inch-thick pieces
1 yellow onion, diced
8 ounces Brussels sprouts, quartered
Sauce:
¼ cup honey
¼ cup Dijon mustard (grainy or smooth jobs)
2 tablespoons of olive oil
1 tablespoon yellow curry powder
¼ teaspoon cayenne pepper
Generously salt and pepper
Preheat oven to 425 F. Line a large baking sheet with parchment paper. Add the chicken, potatoes, carrots, onions and Brussels sprouts to the roasting pan. In a medium bowl, mix the honey, mustard, olive oil, curry powder, cayenne pepper, salt and pepper. Mix with the chicken and vegetable mixture. Bake for 35-40 minutes, stirring the vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and potatoes are tender and the chicken is no longer pink ~ an internal temperature of 165 degrees F.
Tip: Keep everything in one layer. Be careful not to overcrowd your pan!
Customize it your way:
- Swap the red potato for sweet potato – it will add color and give a hint of sweetness.
- Chicken sub for salmon or white fish, shrimp or tofu. The fish and shrimp will take less time to cook than the chicken, so be careful and take it out when you’re done to let the vegetables continue cooking.
- Sub IN whatever veggie you have in the fridge – peppers, broccoli, chopped cauli or cauli rice would all be great.
- Serve with a grain on the side or turn into a bowl. Colorful quinoa or rice mix would be good here. Cook on the stove at the same time you bake.
- This recipe is a great weeknight meal prep.
For more whole foods, full-flavored recipes and help planning your nutritious week, visit our blog at healthynestnutrition.com/blog and reach out for a free consultation with a holistic nutritionist.
