RECIPES BREAKFAST
Preheat the oven to 400 degrees. Place baguette slices on a sheet pan, and brush both sides with ¼ cup olive oil. Bake until bread is toasted, about 10 minutes. In a mixing bowl, add ricotta, salt, pepper and 2 teaspoons olive oil. Spread ricotta mixture over bread and top with generous layer of strawberries. Garnish with basil and drizzle with balsamic glaze.
VEGETABLE FRITTATA 2 tablespoons olive oil 1 large leek 1 teaspoon salt 1 jalapeno pepper, seeded and diced 1 ½ cups sliced zucchini 1 ½ cups asparagus 1 cup baby spinach 1 ½ cup sliced, cooked potatoes 12 large eggs 1 pinch cayenne pepper ½ teaspoon black pepper 4 ounces crumbled feta cheese Preheat to 350 degrees. Heat oil in a skillet. Add leek and cook for about 5 minutes until translucent. Add jalapeno and zucchini. Cook until the zucchini is tender. Add asparagus and spinach and cook for about 1 minute more. Stir in cooked potatoes and let heat for about five minutes. Crack 12 large eggs into a bowl. Add cayenne pepper, salt and pepper. Whisk for at least 30 seconds. Put veggies in an oven-safe dish, then pour the eggs over the veggies. Add crumbled feta cheese and stir to distribute. Bake for 12-15 minutes, or until eggs are nearly set. Turn on broiler for 1-2 minutes to brown frittata top, then let cool slightly to serve.
LUNCH
CHOPPED SOUTHWEST SALAD Romaine lettuce 16 ounces black beans 16 ounces corn 1/2 cup red quinoa cooked 1/2 cup cherry tomatoes halved ½ cup cucumber diced 1/4 cup cilantro diced 1/4 cup red onion minced
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FO U R C O R N E R S H E A LT H Y L I V I NG
DINNER Avocado Dressing 1 avocado ½ cup cilantro 1 lime, juice and zest 2 cloves garlic, minced 2 tablespoons apple cider vinegar ½ cup water 1 teaspoon cumin 1 teaspoon salt ½ teaspoon pepper Chop romaine lettuce and place in a large salad bowl. Chop cucumber and onion ingredients to a similar small size. Drain and rinse the black beans and corn. Add all chopped veggies, black beans, corn and cooked quinoa to chopped lettuce and toss to evenly distribute ingredients. Serve with homemade avocado dressing. To make dressing, add all dressing ingredients to a high speed blender and blend until smooth.
SNACK
STRAWBERRY BRUSCHETTA 1 baguette, cut into 1-inch slices ¼ cup extra-virgin olive oil 2 teaspoons extra-virgin olive oil 2 cups ricotta 2 teaspoons salt 1 teaspoon pepper 2 cups strawberries, chopped 2 tablespoons fresh basil Balsamic glaze
SPRING VEGETABLE STIR FRY ¼ cup soy sauce (low-sodium soy sauce preferred) 2 tablespoons honey 2 teaspoons cornstarch 1 tablespoon ginger, grated 1 clove garlic 1 tablespoon oil (any works) 1 red onion, cut into bite-size strips 3 carrots, peeled and thinly sliced circles ½ bunch think asparagus, cut into bite-size pieces Salt and pepper to taste Combine soy sauce, honey, cornstarch, ginger, garlic, salt and pepper. For a little extra spice, add ½ teaspoon crushed red pepper. Heat oil in a large skillet and add onion and carrots. Cook on medium-high heat stirring every 30 seconds, until the onions are soft, about 4 minutes. Add asparagus and cook, stirring regularly until carrots are easy to pierce with a fork. Pour in prepared sauce and cook until sauce is warmed through and let it thicken to your liking. Remove from heat and serve with rice.
