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1lb baby bok choy, cut into halves or quarters, lengthwise and rinsed
½ Tbsp olive oil
2 large cloves garlic, minced
Heat oil in a skillet over medium-high. Add garlic; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with small amount of salt, if desired, and serve.
-Using 1/2 TB toasted sesame seed oil (for oil), 2TB soy sauce instead of water to simmer, and sesame seeds at end of cooking
-Adding ginger for more aromatics, along with minced garlic. Add crushed pepper for heat if desired before covering to soften.
1/3 cup lemon juice
1/3 cup chopped fresh dill
2 tsp Dijon mustard
1/4 tsp salt, or to taste
Freshly ground pepper, to taste
2 Tbsp extra-virgin olive oil
3 Tbsp red wine vinegar
2-15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils
1 medium red bell pepper, seeded and diced (about 1 cup)
1 cup diced seedless cucumber
1/2 cup finely chopped red onion
Whisk lemon juice, red wine vinegar, dill, mustard, salt and pepper in a large bowl. Gradually whisk in oil.
Add lentils, bell pepper, cucumber and onion; toss to coat.
1/2 cup water
14 oz carrots, cut into 1 1/2-in. pieces
1/4 cup (1/2-in.-diced) green onions
1 Tbsp toasted sesame oil
3 garlic cloves, sliced
2 Tbsp apple cider vinegar
1 Tbsp sweet chili sauce
1/4 tsp kosher salt
1/2 tsp sesame seeds
Combine water and carrots in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, about 6 minutes. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add green onions, sesame oil, and garlic; cook 3 minutes. Stir in vinegar, chili sauce, and salt. Top with sesame seeds.
½ cup dry quinoa- cooked according to package directions
½ Tbsp. olive oil
1 leek, sliced into rounds or half moons
2 garlic cloves, minced
1 bunch asparagus, ends broken off and chopped into 1-inch pieces
1 cup diced strawberries
¾ cup fresh or frozen peas (thawed)
1 cup fresh parsley, roughly chopped
For the dressing:
2 Tbsp olive oil
3 Tbsp fresh lemon juice
½ Tbsp pure maple syrup
Salt and pepper, to taste
Lemon zest for garnish (optional)
In a large skillet sauté the leek and garlic in ½ tbsp. oil for 5 minutes over medium heat. Season with salt and pepper.
Add the asparagus to the skillet and sauté for another 5-10 minutes or until the asparagus is just tender but still crisp. Stir in the strawberries, peas, and parsley. Heat for an additional 2-3 minutes and then remove from heat.
Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, salt and pepper, lemon zest).
Pour the dressing onto the skillet mixture and stir in the cooked quinoa.
1 Tbsp Smart Balance spread
1 cup radishes, quartered
½ cup frozen shelled edamame, thawed
2 Tbsp chopped fresh (or dried) chives
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
Melt Smart Balance in a small skillet over medium-high heat.
Add radishes; sauté for 6-8 minutes or until tender.
Add edamame; cook an additional minute. Stir in chives, salt, and black pepper.
1 fresh collard leaf, rinsed
½ oz fat-free cream cheese, cut into thin slices
2oz canned salmon (or other protein such as shrimp, cooked tuna, tofu, etc)
¼ cucumber, cut into matchsticks
¼ large carrot, cut into matchsticks
½ oz avocado, cut into slices
Sriracha to taste
Optional soy sauce for dipping
Using your hands or a knife, cut the leafy part of the collard leaf away from the large, inner stem, creating two large strips.
Lay the strips of collard flat. Place the remaining ingredients at the end of the collard leaf and roll leaf around the ingredients. Drizzle with sriracha and/or dip into soy sauce.
1/3c canned no-salt-added chickpeas, drained & rinsed
2 tsp tahini
Juice of ½ lemon
1 clove garlic, minced
Pinch of red chili flakes
1/8 tsp cumin
Freshly ground black pepper to taste
2 Tbsp fat-free plain Greek yogurt
1-2 Tbsp skim milk
1 Tbsp chopped fresh parsley
2 fresh mint leaves, chopped
2 eggs, hardboiled and sliced
1 cup baby spinach
1 Mini Joseph’s Pita or flat out wrap, cut in half*
In a small bowl, mash chickpeas with a fork. Mix in tahini, lemon juice, garlic, pepper flakes, cumin, and pepper.
In another small bowl, combine yogurt, milk, parsley, and mint.
Assemble pita by first spreading chickpea mixture in an even layer. Next, layer on egg slices and baby spinach. Top with an even layer of yogurt sauce.
Serving Size: ½ recipe (*does not include pita/wrap)
Makes 2 servings