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Quick and Easy Recipes

pasta with summer

Pasta with
Summer Squash Sauté

 


NUTRITION INFORMATION

190 calories, 37g Carbs

  • 2 medium zucchini squash, cut lengthwise into thin strips
  • 1 c. frozen peas
  • 1 medium onion, thinly sliced
  • 1 large tomato, diced
  • 1 tsp. salt
  • ½ tsp. dried basil leaves
  • ¼ tsp. black pepper
  • 8 oz. spiral macaroni, cooked
  • Spray a large skillet with olive oil flavored cooking spray.
    Over medium heat, cook squash, peas, and onion, stirring frequently for 2 minutes.
    Stir in the remaining ingredients except for the macaroni.
    Cook until the vegetables are somewhat soft, and warmed through.
    In a large bowl, mix the pasta with the vegetables. 
  • Enjoy!
sesame shrimp bodyhealthing..com

Sesame Shrimp with Smashed Cucumber Salad

NUTRITION INFORMATION

233 calories, 9g Carbs

  • 1/4 cup toasted sesame oil, divided
    1 pound medium shrimp, peeled and deveined
  • 5 teaspoons reduced-sodium soy sauce, divided
  • 2 cups thinly sliced (1/8-in.-thick) cucumbers
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon crushed red pepper
  • 1 garlic clove, minced

Step 1
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes on each side. Add 1 tablespoon soy sauce; cook 30 seconds.
Step 2
Place remaining 2 tablespoons oil, remaining 2 teaspoons soy sauce, and remaining ingredients in a large ziplock bag; seal and shake. Lay bag flat on a cutting board. Use a rolling pin or the side of a knife to gently smash cucumber mixture a few times so that slices just begin to break into large pieces. Serve cucumber mixture with shrimp.

bodyhealthing.com recipes spinach egg

Easy Spinach Artichoke Quiche Cups

 

NUTRITION INFORMATION

85 calories, 4g Carbs

  • 1 (14.5-ounce) can artichoke hearts, drained and chopped
  • 1 package frozen spinach, drained
  • 5 eggs, whisked
  • 3/4 cup shredded mozzarella cheese
  • 2/3 cup milk (any kind)
  • 1/2 cup chopped white onion
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Stir all ingredients together in a large mixing bowl until combined.
Portion the mixture into the 12 prepared baking cups so that they are all nearly full.
Bake for about 20 minutes, or until the eggs are set and a toothpick inserted in the middle of the quiche comes out clean.

Serve immediately.

easy detox salad

Healthy Detox Salad

NUTRITION INFORMATION

377 calories, 25g Carbs

  • 3 cups (345 g) of ¾-inch (2-cm) cubed peeled butternut squash (from about a 1¼-pound/570 g squash) or precut packaged squash
  • 1 tablespoon olive oil
  • ¼ heaping teaspoon turmeric
  • ¼ teaspoon cumin
  • Salt and pepper to taste
  • ¼ cup (60 ml) grapeseed or vegetable oil
  • ¼ cup (60 ml) apple cider vinegar
    2 tablespoons Greek yogurt
  • 1 tablespoon maple syrup
  • 1 shallot, minced
  • 1 bunch of kale (about ¾ pound/340 g), stems and center ribs removed and leaves cut cross-wise into slivers
  • 1 pint (300 g) Brussels sprouts, cut crosswise into slivers
  • Handful (about 1 oz.) of toasted pumpkin seeds (pepitas) or sunflower seeds
  • 1 avocado, pitted, peeled and diced
  1. Preheat the oven to 425°F (220°C), with a rack in the middle position. Put the squash on an 18-by-13-inch (46-by-33-cm) sheet pan and sprinkle with the olive oil, turmeric and cumin and season with salt and pepper. Using your hands, combine well, then spread the squash out across the pan.
  2. Roast until lightly browned on the bottom, about 15 minutes, then scrape under the pieces using a metal spatula angled down toward the bottom of the pan and toss them around, spreading them out again. If the pieces stick to the pan, resist the urge to force them up—you'll likely end up with a pan full of mangled squash; instead, simply cook them for another 5 minutes or so, then try again. After tossing the squash, cook until just tender with slightly caramelized edges, about 10 minutes more. Let cool for a few minutes.
  3. Meanwhile, in a small bowl, whisk together the grapeseed oil, vinegar, yogurt, maple syrup and shallots, then season with salt and pepper. (Or, in a jar with a lid, combine the ingredients, cover, then shake vigorously.) Check the seasonings. Quickly dip a piece of kale in the dressing, shake off any excess, and check the seasonings again.
  4. In a large bowl, combine the kale, Brussels sprouts, roasted squash and pumpkin seeds. Drizzle the salad with enough dressing to lightly coat, then toss to combine. (Save any extra dressing for another use.) Check the seasonings. Add the avocado and gently toss again.
  • Make-Ahead Tip: Keep the undressed salad and dressing, covered, in the refrigerator for up to 3 days.
www. bodyhealthing.com vegan mushroom soup

Vegan Cream of Mushroom Soup

NUTRITION INFORMATION

377 calories, 25g Carbs

  • 1 tablespoon extra-virgin olive oil, divided
  • 4 cups sliced shiitake mushroom caps
  • 4 cups sliced baby bella mushrooms
  • 1 cup diced onion or shallot
  •  ½ cup diced celery
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  •  
  • ½ teaspoon salt
  • ½ cup dry sherry
  • 4 cups "no-chicken" broth or mushroom broth
  • 1 cup water
  • 1½ cups chopped walnuts
  • 2 teaspoons sherry vinegar
  • ½ teaspoon ground pepper
  • Mushroom-Walnut Topping
  • 1 tablespoon extra-virgin olive oil
  • 1 cup coarsely chopped shiitake mushroom caps
  • 1 cup coarsely chopped baby bella mushrooms
  • ½ cup chopped walnuts
  • Pinch of salt
  • 2 tablespoons sliced fresh chives
  1. To prepare soup: Heat 1 tablespoon oil in a large pot over medium-high heat. Add 4 cups shiitake mushrooms, 4 cups baby bella mushrooms, onion (or shallot), celery, garlic, thyme and ½ teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.
  2. Add broth and bring to a simmer. Puree water and 1½ cups walnuts in a blender until completely smooth, about 1 minute. Pour into the soup; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the vegetables are very soft, about 5 minutes longer.
  3. Meanwhile, prepare topping: Heat oil in a medium skillet over medium heat. Add mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
  4. Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
  5. Serve the soup topped with the mushroom-walnut mixture and chives.

Vegetable Ramen Kia

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"A recipe is a story that ends with a good meal."

Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.

Special Lemon Cereal

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Asian Aragula Salad

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Egg Scroll Galore

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Italian Mushroom Mix

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“A recipe has no soul, you as the cook must bring soul to the recipe.”

About us

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What We Do

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We COOK Delicious and Healthy Foods.

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