Simple recipes

Hard-Boiled Eggs

(Makes 1 serving) Serving Size: 2 eggs Place 2 large eggs in small saucepan. Add cold water to cover eggs by 1 inch. Bring water just to a boil over high heat. Remove from heat, let stand, covered, for 12 to 14 minutes. Remove from hot water and immediately rinse under cold water (or soak in ice water) until cool.

Scrambled Eggs

(Makes 1 serving) Serving Size: 2 eggs

Heat nonstick skillet lightly coated with nonstick cooking spray over medium-low heat. Add 2 large eggs, lightly beaten; cook, stirring occasionally, for 3 to 5 minutes, or until eggs are set.

Lentils

(Makes 4–6 servings) Serving Size: ½ cup Sort through 1 cup dry brown (or green) lentils to ensure there are no small stones. Rinse in colander under cool water. Bring 1¾ cups water to a boil in medium saucepan over high heat; add lentils + 1 dash sea salt (or Himalayan salt) + 1 dash ground black pepper. Bring back to a boil. Cover; reduce heat to low; gently boil for 18 to 20 minutes, or until lentils are tender.

Baked Chicken Breast

(Makes 1 serving) Serving Size: 1 chicken breast Preheat oven to 375º F. Place 5-oz. raw chicken breast, boneless, skinless in ovenproof dish. Drizzle with 1 tsp. olive oil + 1 dash seasoning of your choice. Bake for 15 to 20 minutes, or until chicken is no longer pink in the middle and juices run clear.

Grilled Lean Turkey Patty

(Makes 4 servings) Serving Size: 1 patty Preheat grill (or broiler) to high. Form 4 equal patties from 1 lb. raw 93% lean ground turkey breast. Place patties on grill; cook for 4 to 5 minutes on each side, or until cooked through.

Roasted Pork Tenderloin

(Makes 8 servings) Serving Size: About 3 oz. per serving Preheat oven to 400º F. Lightly coat a shallow roasting pan with nonstick cooking spray. Combine approx. 4 tsp. seasonings (like sea salt (or Himalayan salt), thyme, oregano, garlic powder, onion powder, or seasonings of your choice) in a small bowl; mix well. Rub 2 lbs. raw lean pork tenderloin with 2 tsp. olive oil. Sprinkle evenly with seasoning. Transfer pork to prepared pan. Roast for 28 to 32 minutes, or until a thermometer inserted in center of pork reads 160º F. Let rest for approx. 10 minutes before slicing.

Tempeh

(Makes 2 servings) Serving Size: 4 oz. Cut 8 oz. tempeh into strips; drizzle both sides evenly with 2 tsp. olive oil. Season both sides of tempeh with ½ tsp. seasoning (like ground cumin, ground smoked paprika, chili powder, or seasoning of your choice) + 1 dash sea salt (or Himalayan salt), if desired. Cook in medium skillet over medium heat for 2 to 3 minutes on each side.

Baked Fish

(Makes 1 serving) Preheat oven to 400º F. Drizzle 4 to 6 oz. raw fish (like salmon, tilapia, halibut, or mahi-mahi) with 1 tsp. olive oil. Sprinkle with 1 to 2 dashes seasoning of your choice (like sea salt (or Himalayan salt), ground black pepper, dried oregano, ground cumin, or seasoning of your choice). Place on baking sheet and bake for time listed below, or until fish is cooked through and flakes easily when tested with a fork.

Cooking Times:

• Salmon: 10 to 12 minutes • Halibut: 12 to 14 minutes • Tilapia: 10 to 12 minutes • Mahi-mahi: 14 to 16 minutes

Cooked Shrimp

(Makes 1 serving) Heat 1 tsp. olive oil in medium skillet over medium-high heat. Add 4 oz. medium shrimp, peeled, deveined + 1 dash sea salt (or Himalayan salt) + 1 dash ground black pepper + 1 dash seasoning of your choice. Cook for 3 to 4 minutes, stirring frequently, until shrimp is pink and opaque and the tails are bright red.

Baked Sweet Potato

(Makes 1 serving) Serving Size: 1 sweet potato Preheat oven to 400º F. Wash and scrub sweet potato, pat dry, and pierce 5 to 6 times with a fork. Place sweet potato on a square of foil large enough to completely wrap sweet potato. Lightly drizzle with ½ tsp. olive oil; rub to evenly coat. Wrap sweet potato loosely with foil and twist ends to seal. Place on baking sheet. Bake for 40 to 60 minutes, or until tender.

Roasted Veggies

(Makes 1 serving) Serving Size: 1 cup Preheat oven to 425º F. Combine 1 cup veggies of your choice in a large bowl. Drizzle with 1 to 2 tsp. olive oil + 1 dash sea salt (or Himalayan salt) + 1 dash ground black pepper + ¼ tsp. seasonings of your choice. Toss to coat. Arrange in one layer on baking sheet, spreading veggies out evenly. Bake for time listed below, turning veggies once, or until tender-crisp.

Cooking Times:

• Asparagus, green beans: 10 to 20 minutes • Cauliflower, broccoli florets: 15 to 25 minutes • Brussels sprouts: 30 to 40 minutes • Zucchini (cubed): 10 to 20 minutes • Eggplant (cubed): 20 to 25 minutes (may require additional oil) • Butternut squash, sweet potato (peeled and cubed): 25 to 35 minutes • Carrots: 30 to 45 minutes • Beets (peeled and cubed): 30 to 45 minutes

Fresh Corn on the Cob

(Makes 4 servings) Serving Size: 1 ear of corn Bring large saucepan of water + ½ tsp. sea salt (or Himalayan salt) to a boil over high heat. Remove husks and silky threads from 4 ears of organic corn. Drop corn into boiling water. Cover and return water to a boil. Remove from heat. Let corn steep for about 5 minutes before removing from water. Serve each ear with 1 tsp. coconut butter (if desired) + 1 to 2 dashes seasoning of your choice (like ground paprika, chili powder, Italian herbs, sea salt (or Himalayan salt), or ground black pepper).

Steamed Veggies

(Makes 1 serving) Serving Size: 1 cup Fill medium pan with 2 inches water. Place steamer basket in pan and heat to boiling over medium-high heat. Fill basket with 1 cup veggies of your choice; cover. Steam for time listed below.

Cooking Times:

• Leafy greens (kale, spinach, baby bok choy): 1 to 5 minutes • Peas: 3 to 5 minutes • Corn: 3 to 5 minutes • Broccoli: 5 to 7 minutes • Cauliflower: 5 to 7 minutes • Green beans: 5 to 7 minutes • Carrots (diced or chopped): 8 to 10 minutes • Butternut squash (cubed): 8 to 10 minutes • Potatoes (cubed): 10 to 15 minutes

Sautéed Veggies

(Makes 1 serving) Serving Size: 1 cup Heat 1 to 2 tsp. olive oil in medium skillet over medium heat. Season 1 cup veggies of your choice with ½ tsp. dry herbs (or 1 dash seasoning of your choice); cook, stirring frequently, for time listed below, or until tender-crisp.

Cooking Times:

• Spinach: 1 to 2 minutes • Asparagus, mushrooms: 2 to 3 minutes • Baby bok choy: 5 to 7 minutes • Kale (stem removed): 6 to 8 minutes • Zucchini, yellow squash (cubed or rounds): 8 to 10 minutes • Green beans, broccoli, cauliflower: 8 to 10 minutes • Red bell pepper (diced or strips): 8 to 10 minutes • Carrots, onions (diced or rounds): 10 to 15 minutes

Basic Balsamic Vinaigrette Dressing

(Makes 16 servings) Serving Size: 1 Tbsp. Combine 6 Tbsp. balsamic vinegar + ¼ cup lemon juice + 1 tsp. raw honey in a medium bowl; whisk to blend. Add 2 tsp. Dijon mustard; whisk to blend. Slowly add 6 Tbsp. olive oil while whisking constantly. Store in airtight container. Mix well before serving.

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