5 MEALS IN UNDER 25 MINUTES

Greek Salad:
Serving Size: 2-3

For the Salad:

  • 1 cup cherry tomatoes, halved

  • 1 large cucumber, thinly sliced i

  • 1 cup halved kalamata olives

  • 1/2 red onion, thinly sliced

  • 3/4 cup organic crumbled feta

For the Dressing:

  • 1/4 cup extra-virgin olive oil

  • 2 tbsp. red wine vinegar

  • Juice of 1/2 a lemon

  • 1 tsp. dried oregano

  • Sea salt & ground black pepper to taste

Directions: 

  1. In a large bowl, stir together tomatoes, cucumber, olives, and red onion. Gently fold in feta. Mix in dressing.

Lemon Garlic Shrimp
Serving size: 2-3 

Ingredients:

3 tbsp. extra-virgin olive oil

1 lb. wild shrimp, peeled and deveined

1 lemon, thinly sliced, plus juice of 1 lemon

3 cloves garlic, minced

1 tsp. crushed red pepper flakes

Kosher salt

2 tbsp. dry white wine (or water)

Freshly chopped parsley, for garnish

Directions:

  1. In a large skillet over medium heat,  add olive oil. Add shrimp, lemon slices, garlic, and crushed red pepper flakes, and season with salt. Cook, stirring occasionally, until shrimp is pink and opaque, about 3 minutes per side.

  2. Remove from heat and stir in lemon juice, and white wine. Season with salt and garnish with parsley before serving.

Cauliflower Fried Rice
Serving Size: 2-3
Ingredients:

  • 2 large head cauliflower

  • 2 tbsp. virgin olive oil

  • 1 bell pepper, cut into thin pieces

  • 1 scallion, thinly sliced

  • 1 " piece ginger, cut into thin matchsticks

  • 2 tsp. chili garlic paste

  • 2 tsp. honey

  • 4 large pasture raised eggs

  • 1 cups peas or carrots

  • 1 c. edamame
    Directions:

  1. Cut the cauliflower into florets, discarding the tough inner core and leaves. Working in batches, transfer the cauliflower to the bowl of a food processor. Pulse until the cauliflower resembles rice, about 15 seconds (be careful not to over-process or cauliflower will get mushy). Set aside, then repeat with the remaining cauliflower (you should have about 4 cups of cauliflower).

  2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the pepper, the white parts of the scallion, and the ginger; cook, stirring, 2 minutes. Add the cauliflower, toss to combine and cook, covered, stirring once, for 5 minutes.

  3. In a small bowl, mix together the chili garlic paste, and honey. In a separate small bowl, lightly whisk the eggs. Push the cauliflower mixture to one side of the skillet, add the remaining 1 tablespoon oil, then the eggs, scrambling until cooked, 2 minutes.

  4. Remove skillet from heat and fold in the eggs, sauce, peas (or carrots) , and edamame.

Stewed White Beans and Kale
Serving Size: 2-3

Ingredients: 

2 tbsp. olive oil

6 cloves garlic, chopped

1 can organic chicken broth

1  can diced tomatoes

6 sprigs fresh thyme

1 small bunch kale, leaves chopped into pieces

1 15-oz. can small white beans

Grated Parmesan, for serving

Directions:

  1. Heat oil in a large pot over medium heat. .

  2. Add the garlic and sauté for 2 minutes. Add the chicken broth and tomatoes (including juices) and thyme and bring to a boil.

  3. Add the kale and simmer until tender, about 3 minutes. Fold in the beans and cook until heated through. Serve with grated Parmesan and a green salad.

Grilled Eggplant, Roasted Red Pepper Salad
Serving Size: 1-2

Ingredients:

1 medium eggplant (about 1 lb)

2 tbsp. olive oil

1 cup goat cheese

4 medium roasted red peppers

2 cups argula 

Kosher salt and pepper

Directions:

  1. Heat grill to medium. Brush both sides of the eggplant with the oil and season with ¼ tsp each salt and pepper. Grill, covered, until the eggplant is slightly charred and tender, 2 to 3 minutes per side.

  2. In a medium bowl, mix arugula eggplant, goat cheese and roasted peppers. Feel free to add chicken or fish.

Chickpea, Orange and Tomato Salad

Serving Size: 2
Ingredients:

  • 1 small orange

  • 1 cup couscous

  • 2 cup cherry tomatoes, chopped

  • 1 cup chickpeas

  • 1/2 small sweet onion

  • 1 tbsp. olive oil

  • Kosher salt and pepper

Directions:

  1. Grate 2 tsp orange zest into a medium bowl. Add the couscous and toss to combine. Add 1 cup tap water, cover and let stand for 12 minutes; fluff with a fork.

  2. Meanwhile, cut away the peel and pith of the orange. Working over a large bowl, cut out the segments, adding them to the bowl as you go. Squeeze the juice of the remaining membrane into the bowl.

  3. Add the tomatoes, chickpeas, onion, olives, oil, 1/2 tsp salt and 1/4 tsp pepper, and gently mix to combine. Serve over the couscous.

 

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