Below are the recipes that I made for the first week of our second 24 Day Challenge. I've posted where I found the inspired recipes, but I also let you know how I made them as they aren't identical. Hope you enjoy!!
Curried Chickpea and Spelt Berry Salad
Original recipe found on fANNEtastic food
Ingredients:
•
1 C uncooked spelt berries (I didn’t
have barley)
• 2 Cups Water
•
1 15oz can chickpeas (garbanzo
beans)
•
2 Tbsp. extra virgin olive oil
•
1/4 C nutritional yeast flakes
•
1/4 C lemon juice (yield from 1
large or 2 small lemons)
•
1/4 C water
•
2 cloves garlic, minced
•
1 tsp. curry powder
•
1/2 tsp. paprika
•
1/4 tsp. cinnamon (makes this
dish!)
•
Salt & pepper to taste
Instructions:
1) Soak the berries in enough water to cover them for an hour, or
longer (even overnight). Drain and rinse.
2) Add the spelt berries and water to a pot and bring to a boil.
Once boiling, reduce heat, stir and cover.
3) Gently boil for about 50 minutes, until all water is absorbed
(may be slightly longer, but check to make sure it hasn't dried out).Cooked
spelt should be chewy and soft.
4) Combine rest of ingredients in a deep pan; sauté together on medium high for about 5 minutes.
5)
Pour chickpea mixture over cooked spelt,
stir and serve with a simple green salad.
Southwest Corn Salad with Lime Vinaigrette
Original recipe found on Serious Eats
Ingredients:
• 1 (15 ounce) can black beans, rinsed and drained
• 2 ears fresh cooked corn, kernels cut off the cob
• 1 cup of cooked quinoa
• 1 red bell peppers, diced
• 2 cloves garlic, minced
• 1 shallots, minced
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 Tbsp extra virgin olive oil
• Juice of 3 limes
• 1/2 cup cilantro, chopped
• 2 Hass avocados, chopped
Instructions:
1) Combine all ingredients except for
avocados in a large bowl and mix well. Cover and chill at least 30 minutes and
up to over night. Right before serving, add avocados and fold gently, being
careful not to mash avocados. Garnish with more chopped cilantro if desired.
Serve at room temperature.
Rosemary & Citrus Marinaded Swordfish w/ Green Beans
Original recipe found on Taste of Home
I made this meal at my cousin’s studio where the only
cooking appliances he has are 1 pan, a hot plate, and a toaster oven. Healthy cooking
can be done in any arena!!
Ingredients:
• Juice & zest of 1 lemon
• 2 Tbsp olive oil, divided
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary, chopped or 1/4 teaspoon
dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 swordfish steaks
• 1 lb of fresh green beans
• 1 shallot, sliced thinly
Directions:
1)
In a large resalable plastic bag, combine the
first seven ingredients; add the swordfish. Seal bag and turn to coat;
refrigerate for 1 hour.
2)
Fill a pan with about 2 inches of water, and
bring it to a boil. Blanche the fresh green beans for about 2 minutes then
remove to an ice bath or plate. Do not try and keep warm.
3)
Drain the water from the pan, and then add 1
Tbsp of olive oil. Cook the shallot and 2 cloves of minced garlic in the oil
until it starts to turn brown, then add the blanched green beans and toss until
warmed through. Season with a little salt & pepper and a squeeze of lemon
juice.
4)
Drain and discard swordfish marinade. Pan sear
swordfishover medium-high heat for about 5-6 mins per side; until fish just
turns opaque. Serve with green beans.
Perfectly Baked Salmon w/ Guac
Original recipe found on The Cookie Rookie
I learned this method of cooking salmon from The PioneerWoman’s website. It really does turn out perfect every time!!
Ingredients:
• 2 lbs salmon, cut into 4 pieces
• 1 tbs olive oil (I used light extra virgin
olive oil)
• Adobo powder (or Salt mixed w/ coriander,
cumin, & garlic powder)
• Chili powder (or Pepper)
• 1 avocado, sliced
• ½ small red onion, sliced
• Juice from 2 limes
• 1-2 tbs finely chopped cilantro
• Salt
to taste
• Asparagus,
with lower thicker stems removed
• Olive oil
• Salt & pepper
Directions:
1)
Drizzle a small amount of Olive Oil on a baking
sheet, and place the salmon filets on top. Sprinkle the adobo and chili powder
(or alternatives) on the salmon to taste (as you would with salt & pepper).
2)
Place the salmon in the COLD oven, and turn the
heat to 400. Set a timer for 25 mins and walk away. Remove it after the timer
goes off. That’s it!!
3)
Combine the avocado, onion, cilantro, lime
juice, and salt in a bowl and mix well, chill until ready to use.
4)
Drizzle a little olive oil over the asparagus
and roll them around to coat. Place them in a hot grill pan or nonstick pan and
sprinkle with salt & pepper. Move them around in the pan while cooking so
that all sides cook evenly. Cook until they have that “grilled look” or about
6-7 mins.
5)
Top the salmon with the Guacamole and serve with
asparagus.
Sesame Chicken and Broccoli
Original recipe found on Feed Me Phoebe
Ingredients:
• 2
tablespoons cornstarch
• Salt
& pepper
• Garlic
powder
• 1 lb
boneless skinless chicken breasts, cubed
• 1
tablespoon sesame (or vegetable or coconut) oil
• 1 red
pepper, seeded and diced
• 1
large yellow onion, chopped
• 2
garlic cloves, minced
• 1 head
of broccoli, cut into florets
• 3
tablespoons soy sauce (or Maggi, or tamari- but preferably gluten free)
• 2
tablespoons sesame seeds (black or regular)
Directions:
1)
Place the cubed chicken in a bowl and season
with salt, pepper, & garlic powder to taste. Sprinkle cornstarch over seasoned
chicken and toss to coat.
2)
Heat a large wok or lidded skillet, and then add
the oil to the pan. Cook the chicken in the skillet over med-high heart, until
brown on all sides and cooked through. Then transfer to a clean bowl.
3)
Add more oil to the skillet and cook the onion,
garlic, & peppers until crisp tender. About 5 mins. Add the broccoli
florets to the pan and cook for about 2 minutes.
4)
Put the cooked chicken back in the pan, and mix
to combine. Pour the soy sauce over the chicken and veggies and stir to coat.
Place the lid on the skillet and allow to steam for about 5 mins.
5)
Once the steaming is done and broccoli is at
desired texture, sprinkle the sesame seeds on top. Eat this alone as a dinner
meal, or serve with rice for a more substantial lunch.
