4 Simple and Hydrating Healthy Recipes
Grapefruit Avocado Salad Recipe
Can be eaten on its own or as as side with Grilled Chicken
2 avocados, peeled and sliced
2 grapefruits, peeled, segmented, seeds removed
1/2 shallot minced (1 Tbsp)
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1 1/2 teaspoons lime zest
3 Tbsp lime juice
1/2 cup olive oil
1 teaspoon honey or agave nectar
1/4 teaspoon kosher salt
In a small bowl, mix the vinaigrette ingredients.
Prep the grapefruit segments: Cut away the peel until the grapefruit is completely peeled. Use the knife to cut alongside the membranes that separate the grapefruit segments. Remove the segments by either cutting the segments away from the membranes, or by gently pulling the segment out after you've made a cut alongside one of the membranes.
Peel and slice the avocados.
Assemble salad: Arrange slices of avocados and grapefruit segments on a plate on a bed of a few lettuce leaves. Spoon dressing over the salad.
Tomato Eggplant Zucchini Bake with Garlic and Parmesan
Serve on it's own or as side with couscous, quinoa, naan or cloud bread.
3 medium zucchini
1 small/medium eggplant
1 pint cherry tomatoes — or grape tomatoes
1 tablespoon extra-virgin olive oil
4 large cloves garlic — minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated Parmesan cheese — divided
1/4 cup chopped fresh basil — divided
1/4 cup chopped fresh parsley — divided
Preheat oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
Cut zucchini into 1/2-inch slices and place in a large mixing bowl. Next, slice the eggplant into 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
Transfer the vegetables to the baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
Before starting the recipe, cut the eggplant into 1/4-inch thick rounds. Spread the slices on paper towels, then lightly sprinkle them with salt. Let sit 10 minutes. Pat the slices dry with additional paper towels, then proceed with the recipe as directed.
Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave.
Pear & Basil Salad
2 bunches fresh basil leaves only
3 pears cored & sliced or 1 mango
1/3 cups walnuts toasted or candied
1 oz fresh honey goat cheese crumbled with your hands
2 sprigs purple basil optional
Lemon Honey Dressing:
1 tsp lemon zest organic
1 juiced lemon + more to taste
3 tbsp raw organic honey + more to taste
1 pinch sea salt
1 pinch red pepper flakes
3 tbsp extra virgin olive oil
Gently toss together all the basil leaves and pears in a large bowl.
In a separate bowl whisk together the salad dressing ingredients, honey, olive oil and lemon juice until smooth and combined well.
Adjust seasonings to your taste with the sea salt and red pepper flakes. Taste and adjust until happy.
Pour the dressing over the basil and pears and gently toss to coat just before serving.
Sprinkle the candied walnuts over the salad and serve with the chunks of goat cheese over the top.
Triple Apple Sandwich
Great for breakfast or a snack.
3 thick slices of 1 medium-small apple
1/4 cup unsweetened almond butter (or nut butter of choice)
sweetener of choice, to taste (raw honey, agave or maple syrup)
2 TBSP dry cranberries
1 tsp sesame seeds
1 tsp chia seeds or bee pollen (optional, for non-vegans) & other topping of choice
few nuts of choice
Layer everything up however you want & Enjoy!
Which recipe did you like the most?? Share your fave in the comments! Did you make any changes? We want to know!
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