Marissa Lippert's The Healthy, Yummy, Fresh Plan (5 days of healthy food)

Disclaimer: I do not own any of these recipes and I will not take credit for them. They are all part of an article written in Redbook Magazine and they were written by Marissa Lippert.

Day 1

Breakfast - Yogurt with Fruit and Hazelnuts: 
Top 6 oz plain yogurt (about 2/3 cup) with 1/2 diced orange and 1 diced kiwi. Sprinkle with 1 tbsp of crushed hazelnuts and 1 tsp of honey.
Makes: 1 serving

Lunch - Winter Soba Noodle Salad: 
Toss 2 cups cooked Soba Noodles with 1/2 cup grated carrots, 1/2 cup of cooked edamame beans, 1/2 cup sliced snow peas, and 1/2 cup thinly sliced cabbage. Whisk together 2 tsp each of sesame oil, water, low-sodium soy sauce, rice wine vinegar, and all-natural peanut butter; a pinch of grated ginger; 1 minced garlic clove; and a squeeze of Sriracha (or your favorite hot sauce) and pour over salad. Divide salad between bowls and top each with 2 tbsp chopped scallions and 2 tsp crushed peanuts.
Makes: 2 servings



Dinner - Meatballs with Lemon Yogurt Sauce: 
Heat oven to 375F. Mix together 1 lb ground lamb, 90% lean beef or turkey; 1/4 cup minced onion, 1 minced garlic clove, 1 beaten egg, 1/2 cup whole-wheat breadcrumbs, 1 tsp each of ground cumin and coriander; 2 tbsp each of currants and chopped fresh mint; and salt and pepper. Scoop mixture and shape into 1 to 2 tbsp size balls. Place meatballs on a parchment-lined baking sheet and bake for 20 to 25 minutes, until lightly browned. Place 4 to 5 meatballs on a plate and serve them with a dollop of 1/4 cup 2% yogurt, grated cucumber, a few pinches of chopped fresh mint, a pinch cumin and a squeeze of lemon juice mixed together. Toss 1 clamshell of mixed greens with 3 tbsp of balsamic vinegar, 1/2 cup of olive oil, and salt and pepper; serve with meatballs.
Makes: 4 servings


Day 2

Breakfast - Ricotta Toast
Top 1 slice of toasted whole-grain bread with 2 tbsp ricotta cheese and 3/4 cup thinly sliced pear. Top with 2 tsp crushed walnuts and a drizzle of maple syrup.
Makes: 1 serving

Lunch - Sweet and Savory Roast Chicken Salad
In a bowl, toss 4 cups mixed greens, 1 1/2 tbsp chopped dried cherries, 2 tsp sunflower seeds, thinly sliced radishes, 1/2 tsp orange zest, and 1 tbsp chopped scallion. Whisk together 2 tsp chopped fresh parsley, chives or tarragon; 1 tsp Dijon mustard, 2 tsp white wine vinegar, 2 tbsp extra-virgin olive oil, and salt and pepper to taste. Top salad with 8 oz roasted and sliced chicken breast, divided and drizzle dressing over each serving.
Makes: 2 servings

Dinner - French-Style Fish in Parchment
Heat oven to 375F. Fold in half 4 squares of 15x15 in parchment paper. Divide 2 cups chopped bok choy and place on 1 half of each fold. Top each with four 6 oz skinless stripped bass, cod or any other flaky white fish (about 1 1/2 lb in total). Place fish and parchment on a baking sheet. Divide 2 mashed garlic cloves and 1 tsp fresh minced ginger, and sprinkle over each. Lightly drizzle sesame oil and soy sauce over each. Top fish with 2 to 3 slices of lemon each. Enclose fish in parchment by folding top half over fish and crimping edges to create a small pouch. Bake fish for 15 to 20 minutes. In a small saucepan, combine 1 tbsp each low-sodium soy sauce and sesame oil and 2 tbsp each canola oil and cooking wine, and simmer for about 5 minutes. Spoon sauce over fish before serving and top each with chopped scallions and cilantro.
Makes: 4 servings


Day 3

Breakfast - Smoked Salmon Breakfast Tartine
Spread 2 tsp cream cheese over 1 slice toasted pumpernickel bread; season with black pepper. Top with 4 slices cucumbers and 3 to 4 pieces of smoked salmon (2 oz). Finish with chopped chives.
Makes: 1 serving

Lunch - Cauliflower Confetti Salad
Toss 1/2 cup finely chopped or grated cauliflower, 2/3 cup grated raw beets, 1/2 cup diced apple, and 2 cups mixed greens. Whisk together 1/2 tsp curry powder, 2 tsp apple cider vinegar, 1/2 tsp Dijon mustard, a drizzle of honey, 1 tbsp canola oil, and salt and pepper to taste. Divide vegetables among bowls and drizzle vinaigrette over each salad.
Makes: 2 servings

Dinner - Farro "Risotto" with Cannellini Beans
Heat oven to 375F. In a medium pot, heat 1 tbsp olive oil over medium heat. Saute 2 smashed garlic cloves and 1 small minced shallot for 2 to 3 minutes. Add 1 cup Farro and cook, stirring, for 2 minutes. Pour in 2 cups low-sodium chicken broth, cover and cook for 20 minutes, until Farro is nearly tender. Add 1 cup drained and canned Cannellini Beans and cook for another 10 minutes. (Add water by the tbsp if mixture appears dry.) While Farro is cooking, toss 2 cups each halved button mushrooms and quartered Brussels sprouts with 2 tbsp olive oil , 3 thyme sprigs, and salt and pepper. Arrange in a single layer on a baking sheet and roast until golden, about 15 minutes. Add to the farro; mix in 1/2 cup grated Parmesan.
Makes: 4 servings

Day 4

Breakfast - Egg-in-an-Avocado
Heat over to 375F. Cut 1 avocado in half, remove the pit, and scoop out 2 to 3 tbsp of flesh. Crack 1 large egg into the hole, bake egg-avocado for 15 minutes until the white is just set but the yolk is still runny. Finish with salt and pepper, a touch of chile pepper, a drizzle of olive oil, and a squeeze of lime juice. Serve with 1 cup sliced grapefruit.
Makes: 1 serving

Lunch - Bright Winter Salad with Oranges and Goat Cheese
Gently toss together orange segments from 2 oranges, w cups precooked and diced beets, 1 cup canned or cooked lentils, 1 tbsp minced shallot, 1/4 cup crumbled goat cheese, and 4 cups arugula. In a small mixing bowl, whisk together 1/2 tsp Dijon mustard, 2 tsp white wine vinegar, 2 tbsp extra-virgin olive oil, and salt and pepper. Divide dressing between salads.
Makes: 2 servings

Dinner - Penne with Radicchio and Bacon
Cook 4 cups whole-wheat penne until al dente, reserving 1/3 cup pasta water. Heat 1 1/2 tbsp olive oil over medium heat. Add 2 cups shredded radicchio, 1 1/2 cups diced apple, 2 tbsp fresh torn sage leaves or 1 tsp dried sage, and 2 minced garlic cloves over medium heat for 8 minutes, or until apples are soft. Season with salt and pepper. Add 1 tbsp red wine vinegar to the pan and the pasta water, a tablespoonful at a time, until the vegetables look slick. Toss with the penne. Serve with 1/4 cup crumbled, crispy bacon (optional) and 1/4 cup fresh grated Parmesan.
Makes: 4 servings

Day 5

Breakfast - Un-boring Oatmeal
Cook 1/2 cup old-fashioned rolled oats with 1/2 cup whole or almond milk and 1/2 cup water with a sprinkle of cinnamon. Top with 1 tbsp currants or raisins and 1/2 thinly sliced banana.
Makes: 1 serving

Lunch - Herbal Tuna Salad Sandwich
Mix together 1 cup canned tuna (8 oz) with 1 heaping tbsp mayonnaise, 1 tsp Dijon mustard, 2 tsp chopped capers, a handful of chopped celery, a pinch of chopped parsley or minced chives, and lemon zest, and season with salt and pepper. Divide tuna salad between 2 pieces of toasted pumpernickel or dark rye bread. Top with a few pieces of watercress on each, followed by a second piece of toast.
Makes: 2 sandwiches

Dinner - Caesar Salad with Grilled Steak
Toss 8 cups torn escarole or romaine lettuce with 3 tbsp toasted walnuts, 1/4 cup sliced red onion, and 1 tsp lemon zest. Add to a jar 1 tbsp Worcestershire sauce, 1 tbsp lemon juice, 2 finely minced garlic cloves, 1/4 cup extra-virgin olive oil, 1/4 cup grated Parmesan and salt and pepper to taste. Shake until fully combined. Drizzle over salad and top with 1 lb grilled and sliced flank steak. Garnish with additional shavings of Pecorino Romano.
Makes: 4 servings

Bon Appetit!

Redbook Recipe #2 - Chicken Tortilla Soup

Active: 20 minutes
Total: 1 hour and 30 minutes

Ingredients:
- 4 lb boneless chicken thighs or breasts
- 6 tbsp olive oil
- 5 tsp kosher salt, plus more to taste
- Freshly ground black pepper
- 6 medium yellow onions, diced
- 2 tbsp ground cumin
- 1 tbsp chilli powder
- 1 tsp red pepper flakes, or more to taste
- 1 head garlic (about 10 cloves), minced
- 3 bell peppers (yellow and red); cored, seeded and diced
- 10 carrots, cut in 1/2 inch rounds
- 4 tbsp tomato paste
- 4 quarts chicken broth
- 5 15.5-oz cans black beans, drained and rinsed
- 1 28-oz can diced tomatoes with juice
- 3 bay leaves

For delivery and servings:
- 3 dozen small corn tortillas
- 8 oz cotija or ricotta salata cheese
- 4 avocados
- 4 limes
- 1 bunch cilantro

Instructions:

1. Heat oven to 350F. Arrange the chicken on 2 large foil-lined rimmed baking sheets. Drizzle with 2 tbsp of the olive oil and liberally sprinkle with salt and pepper. Roast until cooked through, 20 to 25 minutes; set aside to cool. Once cool, remove the skin and shred with two forks or break roughly into small pieces by hand. Set aside.

2. Heat the remaining 4 tbsp oil in a stockpot. Add the onions and saute until soft, about 7 minutes. Stir in the cumin, chilli powder, and red pepper flakes and cook until aromatic, about 5 minutes.

3. Add the garlic, peppers, and carrots and stir to combine. Cook until the carrots begin to soften, about 15 minutes. Add the tomato paste and the cooked chicken; stir to coat.

4. Add the broth, beans, tomatoes and juice, and bay leaves; cover and bring to a boil. Reduce heat and simmer for 15 minutes. Remove bay leaves. Season with salt and pepper.

For delivery: Include one quarter of the tortillas, cheese, avocado, limes and cilantro.

To serve: Reheat the soup and ladle into bowls. Slice the tortillas into thin strips and divide among the bowls. Top with crumbled cheese, diced avocado, a squeeze of lime and cilantro leaves.

Until next time!

Disclaimer: I do not claim to own this recipe. It was printed in Redbook Magazine and I wanted to share it with others who were interested in it. 

Redbook Recipe #1 - Winter Minestrone

Active: 30 minutes
Total: 1 hour and 10 minutes

Ingredients:
- 1/4 cup Olive Oil
- 2 Medium Yellow Onions; chopped
- 8 Cloves Garlic; minced
- 3 Bunches Mixed Greens (Swiss Chard, Mustard Greens and/or Kale); trimmed and finely chopped (about 15 cups)
- 1 Tbsp Kosher Salt; plus more to taste
- 3 15.5 oz cans of Cannellini Beans; drained and rinsed
- 3 28 oz cans of diced tomatoes with juice
- 3 quarts vegetable broth or chicken broth; plus more if need
- 8 in. Parmesan rinds (about 6 oz)
- 1 lb of carrots; diced
- 1 Medium butternut squash (3 lb); peeled, seeded and diced
- 3 medium zucchini; diced
- 3 medium yellow summer squash; diced
- Freshly ground black pepper

For Delivery and Serving:
- 4 demi-baguettes
- 2 cups chopped fresh herbs (like parsley and oregano)
- 2 cups store-bought or homemade pesto
- 1/2 lb Parmesan cheese

Instructions:
1. Heat the oil in a stockpot and add the onions, garlic, and mixed greens. Sprinkle with the salt and saute until the vegetables are slightly wilted, about 10 minutes.

2. Add the beans, tomatoes and juice, broth, Parmesan rinds, carrots and butternut squash; bring to a boil. Reduce heat and simmer until veggies are tender but firm, 10 to 15 minutes.

3. Add the zucchini and yellow squash and cook, loosely covered, until vegetables are tender, about 10 minutes. If the soup is too thick, add more broth or water.

4. Discard the cheese rinds, then ladle the soup into jars. Season with salt and pepper.

For delivery: Include 1 demi-baguette and one quarter of the herbs, pesto and cheese.

To serve: Reheat the soup and stir in herbs. Top with pesto and cheese. Serve with a baguette.

Until next time!

Disclaimer: I make no claim to this recipe. I found it in my Redbook magazine and decided to share it with those that were interested.

Recipes from Hungry Girl Lisa Lillien

Disclaimer: Please note that I claim none of these recipes as my own but only that I wanted to share them with anyone who was interested. I saw these recipes in my Redbook Magazine for February 2015 by Hungry Girl Lisa Lillien. Please enjoy them!

Recipe 1: Crazy-easy Cannoli Cone

Mix 1/4 cup of light/lowfat Ricotta Cheese, 1 no-calorie sweetener packet (like Truvia), and 1/8 TSP of Vanilla Extract until combined. Stir in 1 TSP of Mini Semisweet Chocolate Chips. Spoon mixture into a sugar cone (the pointy kind, not the flat-bottomed variety), and top with 1/2 TSP of Chocolate Chips.

Recipe 2: Almond Kiss Crunchettes

Place 15 frozen Mini Phyllo Shells on a baking sheet. Bake at 350F until Kisses are hot and soft, about 3 minutes. Immediately (and carefully) press a roasted almond into the center of each chocolate-filled shell.

Recipe 3: Chocolate Caramel Muffins

In a large bowl, combine a box of Devil's Food Cake Mix with 1 (15 oz) can of Pure Pumpkin until completely smooth and uniform. (The batter will be thick, but don't add anything else) Scoop batter into a 12-cup muffin pan sprayed with nonstick spray. Press a cube of chewy caramel halfway into the center of each muffin, and smooth batter over the top. Bake at 400F until a toothpick inserted into a muffin (avoiding the caramel) comes out mostly clean, about 20 minutes. Let cool slightly and sprinkle 1 TSP of powdered sugar over muffins.

If you like any of these recipes then you can sign up for Hungry Girl's free email newsletter at hungry-girl.com to get new recipes, tips and tricks every day! I'm on my way to sign up right now!

Until next time!

Carla Hall's Citrus Bars Recipe

Disclaimer: I make no claim that this recipe is of my own creation. This recipe was found in Redbook magazine and was written by Carla Hall, who is the co-host of The Chew and the author of Carla's Comfort Foods: Favorite Dishes From Around The World.

Citrus Bars
Active: 15 minutes
Total: 40 minutes, plus 2 hours chilling

Ingredients for the Crust:
- 4 TBSP of Butter (1/2 Stick), melted, plus extra for the pan
- 1 Cup of Crushed Shortbread Cookies
- 1/4 Cup of Sugar
- 1/2 Cup of Flour
- 1/2 TSP of Kosher Salt

Ingredients for the Bars:
- 3 Lemons, 4 Limes, or 1 1/2 Grapefruit
- 1 Cup of Sugar
- 5 Egg Yolks
- 1 1/2 TSP of Flour
- 1 1/2 TSP of Kosher Salt
- 4 TBSP (1/2 stick) of Cold Unsalted Butter

Instructions:
1. Heat oven to 350F. Grease a 9x9 inch baking tin with butter. Place remaining crust ingredients in a food processor and pulse until combined. Press crumbs into the pan and back for 8 to 10 minutes. Remove from oven and set aside to cool.

2. Juice your citrus of choice; strain out seeds and pulp to get 1/2 cup of juice. In a medium saucepan, bring the juice and sugar to a gentle boil, stirring until the sugar is dissolved and the liquid is translucent. Remove the simple syrup from heat; let cool for about 5 minutes.

3. In a medium bowl, whisk together the egg yolks, flour, and 1/2 tsp of salt. Ladle 1/4 cup of the simple syrup into the egg yolks, whisking constantly. Slowly pour the remaining syrup into the yolk mixture, whisking constantly until fully combined. Return the yolk mixture back into the pot and place over medium-low heat. Cook, stirring constantly with a spatula, until the mixture bubbles around the edges of the pot and is thick enough to coat the back of a spoon, about 5 to 7 minutes. remove from head and stir in the butter.

4. Pour the curd into the prepared crust. Bake for 8 minutes, or until curd appears shiny and set. Allow to cook completely; place in fridge for at least 2 hours to overnight. Garnish with candied peel (optional)

This recipe makes 16 bars.

Update...

Oh wow, it's been so long since I've written on this blog. I'll be honest, life pretty much had me swamped in 2014 but now things have seemed to have calmed down a lot which means that not only do I feel like I can breathe easily again but that I want to start back writing on this blog.

I will also admit that I have found myself rather uninspired when it came to this blog but today inspiration seem to hit me...well it came in the mail if I am to honest.

Today I received my first Redbook Magazine of the year. Now I know that many people are either subscribed to Redbook or they buy it from a magazine rack. But I also know that there are people that its either not available to them for some reason or they don't see the use in buying a magazine just for one article or two.

As I was reading my Redbook this morning, I noted some delicious looking recipes that have caught my eye. Healthy recipes at that, which since its the start of 2015 I'm sure everyone is looking to get healthy in one way or another, me included. So I thought that I would share these recipes with anyone who is interested in them. Along with the recipes, there are a few tips in order to help you stay healthy through the year and I will be sharing these as well.

I also want to say that I will not be taking claim for any of these recipes and tips and I will be including the owner/writer of the article/writer in every post so that they are given complete credit. Now I will be trying out these recipes on my own as well in the days to come but I really wanted to share them with my readers, especially those in other countries who might not can get Redbook so easily as I can.

So be prepared for the next few posts in the days to come. Also I am thinking about doing a Diabetic friendly recipe series on here as well and I would love to hear back from my readers to see if they are interested in seeing these recipes so please feel free to leave a comment on any of these recipes if you would like me to start posting Diabetic friendly recipes as I can speak from first hand experience how difficult it is to cook for a diabetic as my grandfather is one.

Until next time!
Bon Appetit!