Meatless Monday Recipes: Screaming Succotash courtesy of inSHAPE

Foods ladened with flavorful spices achieve several goals in your healthy eating life. They boost your metabolism, decrease inflammation, and may contribute to a healthier digestive system. This yummy version of succotash is fresh, crunchy and full of flavor. Topped with cayenne dusted ricotta and broccoli sprouts, your taste buds will be as tickled as your waistline.

Continue reading “Meatless Monday Recipes: Screaming Succotash courtesy of inSHAPE”

Meatless Monday Recipes: Fresh Israeli Salad courtesy of inSHAPE

Spring vegetables are finally showing up in the market, which means it’s also time to get and stay outside as much as possible. Give this no cook recipe a try!

Spring vegetables are finally showing up in the market, which means it’s also time to get and stay outside as much as possible. That’s why we went for a cook-free option to suggest for your meat-free day!

Easy to prepare and chock full of crunchy nutritious greatness, the Israeli Salad is a classic.

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Meatless Monday Recipes: Mung Bean and Corn Salad courtesy of inSHAPE

Mung beans are a tiny little green bean native to the Indian subcontinent. Often used to make dal (pancakes), we found especially easy to soften and roast lightly with corn for a tasty and extremely nutritious salad.

Mung beans are a tiny little green bean native to the Indian subcontinent. Often used to make dal (pancakes), we found especially easy to soften and roast lightly with corn for a tasty and extremely nutritious salad.

Continue reading “Meatless Monday Recipes: Mung Bean and Corn Salad courtesy of inSHAPE”

Meatless Monday Recipes: Brussels Sprouts Ceviche courtesy of inSHAPE

Brussels sprouts ripen in the cool temperatures, and they are simply jam packed with fiber and nutrients like vitamin C and K. Sadly, their bitter taste scares a lot of people away, unless they are laden with butter or oils. We invented a fun, spicy way to enjoy them as a main dish for Meatless Monday (served perhaps with a bit of quinoa or barley).

Brussels sprouts ripen in the cool temperatures, and they are simply jam packed with fiber and nutrients like vitamin C and K. Sadly, their bitter taste scares a lot of people away, unless they are laden with butter or oils. We invented a fun, spicy way to enjoy them as a main dish for Meatless Monday (served perhaps with a bit of quinoa or barley).

 

Ingredients:

  • 2 cups fresh Brussels sprouts
  • 1 tsp lime zest
  • 1/2 cup lime juice
  • 2 tbsp olive oil
  • 1/4 cup scallions, chopped
  • 1 jalapeño, minced
  • Salt
  • 1/2 cup cilantro, chopped
  • 1 avocado, cubed
  • 1 red bell pepper, finely chopped

Preparation:

Steam cleaned, whole Brussels sprouts for 6-8 minutes until tender. Rinse with cold water then slice sprouts in half and set aside.

In a large mixing bowl, whisk together lime zest, juice, olive oil, scallion and jalapeño. Season with salt as desired. Gently fold in the sprouts and red pepper then cover and refrigerate for 2-3 hours at minimum. Overnight is better! Before serving, blend in avocado and cilantro and keep refrigerated until ready to eat.

 Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

Meatless Monday Recipes: Simple Lentil Salad courtesy of inSHAPE

Red lentils are magical on a Meatless Monday plate, and we feature them
this week with quinoa and fresh baby spinach. This recipe takes a mere 20 minutes to prepare…

Red lentils are magical on a Meatless Monday plate, and we feature them this week with quinoa and fresh baby spinach. This recipe takes a mere 20 minutes to prepare and your whole family will love it!

Ingredients

  • 1/2 cup dry quinoa
  • 1 small onion, finely chopped
  • 3 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 1 cup dried red lentils
  • 1 tsp thyme
  • 1 tsp turmeric
  • baby spinach
  • 2 carrots, shredded
  • 2 cucumbers, sliced

Preparation

Prep dry quinoa according to instructions. We like preparing quinoa as simply as possible, with about a tbsp of olive oil, a dash of salt, and nothing else. Most kids can’t distinguish between this preparation of quinoa from rice.

To prepare the red lentils, which will end up serving as the “dressing” of the salad, drizzle remaining olive oil in a skillet over high heat. Add onions and saute until they are translucent but watch the heat and reduce to medium or low as necessary. Deglaze with about 2 cups of water, reduce to low heat and add lentils, thyme, and turmeric. Cover and simmer for about 15 min.

While lentils cook, prep salad bowl with spinach, carrots, cucumber, and any other veggie you have. Plate as you like and enjoy!

Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.