Here’s a unique new salad recipe to try, that’s far from ordinary. With cabbage, green olives, chickpeas, quinoa and a lemony dressing, this salad really satisfies! It’s fantastic as a meal all on its own, or to be served with a larger meal.

There are many elements of this salad that stand out, most particularly the green olives. With a creamy feel and smooth taste, these olives are a perfect pair with the lemony dressing. Don’t be surprised if you find yourself making this salad time and time again – and sharing with your friends and family. Enjoy!
Courtesy of RealHealthyRecipes.com

Servings: 6

Here’s what you need

• 1 ½ cups water
• ½ cup red quinoa, rinsed well
• 1 teaspoon salt
• 2 Tablespoons extra-virgin olive oil, divided
• ½ head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 ounces pitted large green olives, such as Castelvetrano or Cerinola, halved (about ¾ cup)
• 1 lemon, zested and juiced
• Salt and pepper to taste

Instructions

1. Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and ½ teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching)
2. Heat 1 Tablespoon oil, cabbage, 1 teaspoon salt in a large nonstick skillet over medium-high heat, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl.
3. Add remaining oil to skillet. Return sautéed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Enjoy!

Nutritional Analysis

107 calories, 5g fat, 401mg sodium, 12g carbohydrate, 3g fiber, and 3g protein

Here’s a dip that is low in fat and high in muscle-building protein! How’d I do that? By using plain Greek yogurt and mixing in delicious, smoked salmon.

This dip is fantastic to serve with company, rather than chips and salsa. By slicing fresh veggies instead of using grain-filled crackers or chips, you’ll be saving yourself the guilt while enjoying delicious, creamy and crunchy goodness! Enjoy!
Courtesy of RealHealthyRecipes.com

Servings: 4
Here’s what you need

• 1 cup Greek yogurt
• 4 oz. chopped smoked salmon
• 1 teaspoon dried dill weed or 1 Tablespoon fresh dill weed
• 4 Bell peppers, sliced

Instructions

1. In a medium bowl, combine ingredients and divide evenly. Serve with bell peppers.

Nutritional Analysis
113 calories, 3g fat, 480mg sodium, 8g carbohydrate, 3g fiber, and 13g protein

Is there anything better this time of year than a homemade casserole, hot from the oven? The comforting aroma and the heart-warming enjoyment of that first, delicious bite stay with you for days to come.

This fiber-filled casserole is simple to make, contains many vital nutrients and delivers a wonderful flavor that only gets better when enjoyed the next day for lunch. It’s a fantastic way to learn how to make and enjoy sprouted lentils – which are highly nutritious. Enjoy!
Courtesy of RealHealthyRecipes.com

Servings: 8

Here’s what you need

• 1 teaspoon olive oil
• 1 large onion, peeled and finely chopped
• 1 teaspoon garlic, peeled and finely chopped
• 1 red bell pepper, seeded and chopped
• ½ cup dry sprouted lentils, such as Puy or green
• 2 ½ cups low-sodium, organic vegetable broth
  
• 1 large cooking apple such as Granny Smith or Macintosh, peeled, cored, and chopped
• 2 teaspoons dried basil
• ¼ cup white wine
• 1 (14oz) can chopped tomatoes
• 1 (15oz) can kidney beans, drained and rinsed
• ½ cup shaved Parmesan cheese
• Salt and pepper to taste
• Grated parmesan cheese (optional)

Instructions

1. Preheat the oven to 350ºF. Lightly grease a 9x13 casserole pan with olive oil.
2. Heat the olive oil gently in a large saucepan, add onion and garlic, and cook for five minutes until the onions are translucent.
3. Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Add the peppers, basil, apple, white-wine, shaved Parmesan cheese, and canned tomatoes and mix well.
5. Transfer the mixture to and sprinkle grated Parmesan cheese on top. Cook in oven for 30 minutes.
6. Serve immediately, or freeze remaining portions in individual servings.

Nutritional Analysis
260 calories, 3g fat, 335mg sodium, 42g carbohydrate, 10g fiber, and 18g protein.

Today I have an awesome (EASY!) recipe for homemade Honey Peanut butter for you to enjoy. It’s a little salty, a little sweet and quite delicious. If you have a peanut allergy then feel free to sub in any other nut or seed for the peanuts.

Making nut and seed butters at home is so simple, and the resulting flavors are fresher and more authentic than you’ll get from store bought brands. The sky is the limit when it comes to adding new flavor surprises to your homemade nut and seed butters. In this version we are adding a touch of honey to creamy peanut butter.

Quick Tip: There are 5 distinct stages to the blending process, so be sure to keep blending through all 5. Stage 1: Loud like Thunder. Stage 2: Crumbles. Stage 3: Big Ole Ball (you may need to break it up with a spoon). Stage 4: Dry Butter (keep blending, those oils are about to be released). Stage 5: Soft, Creamy Velvet (you made it! Now give that food processor the night off!)
Courtesy of RealHealthyRecipes.com

Makes 3 cups (48 Tablespoons)

Here’s what you need

• 3 cups roasted, unsalted peanuts, shells removed
• ¼ teaspoon sea salt
• 1 Tablespoon coconut oil
• 1 teaspoon raw honey (add more to taste)

Instructions

1. Blend all of the ingredients in a food processor until creamy. This can take up to 10 minutes, so when it doubt continue to blend, blend, blend. Enjoy!

Nutritional Analysis
43 calories, 4g fat, 2g carbohydrate, 1g sugar, 12mg sodium, 1g fiber, and 2g protein.

Brining is a wonderful method for fast, flavorful salmon fillets. The cool thing about this quick brine is that it only takes 15 minutes. Let the fillets brine while you heat up the grill, set the table, and prepare a salad. Then the fillets cook directly on a nonstick skillet (or when I do many fillets I’ll use my pancake griddle) and are done in under 15 minutes.

Why’d I call these fillets “buttery” when there is no butter involved? This you’ll understand once you take that first bite – the buttery quality of the brined salmon is impossible to miss. And it’s oh so enjoyable! I recommend making enough to enjoy leftovers the next day.
Courtesy of RealHealthyRecipes.com

Servings: 4
Here’s what you need

• 8 cups water
• ½ cup kosher (coarse) salt
  
• 1 Tablespoon cracked black pepper
• 1 teaspoon lemon zest
• 4 (6oz) salmon fillets, skins on
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. In a large bowl combine the water, kosher salt, black pepper and lemon zest. Whisk until the salt has dissolved. Add the salmon fillets and let soak for 15 minutes. Remove from the water and pat dry with paper towels.
2. In a small bowl combine the teaspoon of sea salt with the teaspoon of black pepper.
3. Place a large, nonstick skillet over medium high heat. Sprinkle half of the salt and pepper mixture over the skillet and add the salmon fillets, skin side down. Cook until the salmon skins are browned and crispy, about 8 minutes, and sprinkle the remaining salt and pepper mixture over the tops of the fillets. Flip the fillets and cook for an additional 8 minutes, until flaky and done. Serve immediately. Enjoy!

Nutritional Analysis
274 calories, 12g fat, 2g carbohydrate, 0g sugar, 564mg sodium, 1g fiber, and 40g protein.