Get Inspired with Healthy Eating at Home What do you do when it’s bitterly cold outside? Stay inside and cook! The oven warms your kitchen, and the food warms our souls. February was Heart Awareness month, and Heart Health is a big focus for this year’s PWH® Leadership Summit, and so I reached out to my dear friend, Kristen Hess, The Artful Gourmet for some recipes with a healthier flair. I met Kristen in the Greek Islands over 10 years ago, and we have remained friends. She has lived a flavorful life, as a food stylist, photographer, blogger and recipe writer. She has worked with many top chefs and celebrities and traveled the world. For this issue, she shares delicious options for healthy, low carb, keto friendly dishes, but my favorite is the “Refreshingly light, Get in my Bikini Crab Salad!” Follow her blog which celebrates the art of food & cooking through colorful recipes, stories and photographs, www.theartfulgourmet.com. Enjoy! Recipes by Kristen Hess, The Artful Gourmet
SALADS
PASTA
Maple Balsamic Quinoa Salad Prep Time: 20 minutes Cook Time: 10 minutes Yield: Serves 4-6 Ingredients 2 cups quinoa, rinsed 1 cup pecans 1/3 cup extra-virgin olive oil 1/3 cup Seven Barrels Maple balsamic vinegar 1/3 cup agave syrup or honey 1 cup dried tart cherries
A lighter and healthier classic comfort food: Vegetable Lasagna 1/2 cup celery, sliced 4 scallions, thinly sliced Handful of baby arugula 1 tsp sea salt, plus additional to taste Freshly ground black pepper, to taste Instructions 1. Cook quinoa according to package directions. Let cool completely. 2. Toast the pecans for about 5 to 7 minutes over medium-low heat in a saute pan, let cool and chop coarsely. 3. Make the dressing: Whisk together the olive oil, Maple Balsamic vinegar and agave syrup (or honey) in a small mixing bowl. 4. Add 3/4 cup dressing to the cooked quinoa. Mix in the chopped toasted pecans, tart cherries, celery, scallions, and sea salt. Serve refrigerated or at room temperature; just before serving, stir in remaining 1/4 cup dressing, arugula and season with salt and pepper, to taste.
Notes You can also substitute dried cranberries for the tart cherries and use any type of nuts (cashews, walnuts, almonds). www.theartfulgourmet.com/2017/08/maple-balsamic-quinoa-salad
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Spring 2021 • Issue 2 • www.mypwh.org
www.theartfulgourmet.com/2013/02/alighter-and-healthier-classic-comfortfood-vegetable-lasagna
MAINS Chicken Zucchini Wild Mushroom Farro Bake www.theartfulgourmet.com/2014/10/ chicken-zucchini-wild-mushroom-farro-bake Savory Pan-Seared Chicken Thighs {#Keto / #LowCarb}
www.theartfulgourmet.com/2021/01/ savory-pan-seared-chicken-thighsketo-lowcarb
